Recipes starting with H

Halloumi Cheese on the Barbecue

Halloumi Cheese on the Barbecue

Halloumi cheese cooks very well on the barbecue as it doesn't melt into a puddle as soon as it hits the heat. Cut quite large cubes of cheese so it doesn't fall between the grid on the barbecue into the fire. Try marinading in lemon, garlic and oregano. Skewers work too, although halloumi is prone to break when you thread the skewer and try to turn them over. Grill to form a lovely brown crust.

  • Time: 10 minutes plus cooking time of about 10 minutes.
  • Complexity: very easy

Herb Crusted Salmon

Herb Crusted Salmon

Just a quick and easy supper, when you fancy a piece of fish. Try the recipe with other types of fish.

  • Time: 35 minutes
  • Complexity: very easy

Honey and Stem Ginger Cake

Honey and Stem Ginger Cake

This recipe makes a 450g loaf. It keeps really well in an airtight tin for 1-2 weeks, becoming slightly sticky.  A lemon icing and chopped stem ginger gives a great finish.

  • Time: 1 hr
  • Complexity: easy

Honeycomb - Cinder Toffee

Honeycomb - Cinder Toffee

It's fun to make honeycomb as it froths and bubbles up as soon as the bicarbonate of soda hits the toffee. Keep in an airtight container to prevent it going soggy. Dip in chocolate to create your own Crunchie Bar or just crumble into ice-cream.

  • Time: 20 to 30 minutes
  • Complexity: medium

Hot Cross Buns

Hot Cross Buns

12 hot cross buns for Easter. The dough can be made the night before and the first rise allowed to take place in the fridge, but check that it has doubled in size before knocking back and kneading.  Serve warm from the oven with butter.

A note about yeast - Active dried yeast and fresh yeast both need to be dissolved in liquid and activated with a little sugar before using. Quick action or instant yeast can be added directly to the dry ingredients without dissolving. Quantity wise using fresh yeast means doubling the quantity of active dried yeast. For quick action/instant yeast follow the manufacturers directions although as a guide half the amount of active dried yeast will be required.

  • Time: Allow 3 hours - to include rising time
  • Complexity: medium