Devilled Eggs Canapé

This rendition of devilled eggs is great as a canapé or simply as a snack! Traditionally this classic dish is made using mayonnaise, mustard/spices and some type of sauce. I’ve simplified this, and put my twist on it by using avocado for mayo and added fresh lemon, spring onion and a sprinkle of smoked paprika. Other additions can be made, so get creative here!

* Serves 12 pieces

INGREDIENTS

• 6 eggs, hard boiled, cut in half lengthways, with yolks removed

• 1/2 avocado pitted, then diced finely

• 1 spring onion, white part, cut finely

• Pinch of lemon zest

• One teaspoon of lemon juice

• One teaspoon of good quality olive oil

• Salt and pepper to taste

• 1/2 teaspoon of Smokey paprika sprinkled over

• Micro herbs to garnish

• Options for different fillings: Finely diced red capsicum, chilli, red onion, pitted olives, finely chopped prosciutto, chives

METHOD

Scoop out the cooled egg yolks, place them in a bowl and mash the yolks with a fork.

Add diced avocado, spring onion, lemon zest and juice, oil, salt and pepper.
Gently stir ingredients until mixed through.

Using a teaspoon, scoop out mixture and carefully fill the cavity of each egg.

Finally, sprinkle smoked paprika and garnish with micro herbs.

Enjoy!

Strawberry Chia Puddings

These delicious strawberry chia puddings are nutritious, easy to make, and can be enjoyed in two ways.Make this a part of your breakfast, a snack during the day, or as an evening dessert. Further toppings can be added for extra taste, texture and colour.

* Serves approx 4

Ingredients

• 1 cup of coconut yoghurt

• 1/2 cup of dried coconut milk

• 200 gr of fresh strawberries

• 2 tablespoons of chia seeds

• 2 tablespoons of gojis

Method

Purée all the ingredients together except the chia seeds and gojis berries.
Once it is well combined, add the gojis and chia seeds and fold through.
Using a spoon, place the mixture in glasses and refrigerate until required.
A silicon mould can be another way to serve this dish. Simply set in the refrigerator and scatter or pour over puréed fresh strawberries.

Enjoy!

Coconut Prune Sorbet

With just a few ingredients, this delicious dessert can be prepared in a matter of minutes. It can be a fantastic brekkie option, and more so in the warmer months to come. If you're after something more special, you may also add hazelnuts and coconut chips. The addition provides further depth of flavour and texture!
The quantity here is for one person, simply double the ingredients for 2.

Ingredients

• 1 packet frozen young coconut meat
• 1/4 -1/2 cup vanilla Coyo coconut yoghurt (Less yoghurt will make for a more cleansing finish, while more give further richness!)
• 2 prunes
• Optional: toasted hazelnuts, approx 1 tablespoon
• Optional:  toasted coconut chips, 1 tablespoon

Method

Remove the young coconut meat from packet and cut into large pieces. 
Place it into food processor with prunes, pips removed, and finally add the yoghurt.
Purée until it is just blended to retain some texture. 
If you opt to add hazelnuts and coconut chips, toss these individually in a dry fry pan, turning until they just begin to turn in colour. Then allow it to cool. 
Spoon the sorbet into an attractive glass and sprinkle over hazelnuts, coconut or berries if you choose.

Enjoy!

Raspberry Sorbet Two Ways

This Raspberry sorbet has no added sugar, and can be served in two ways: on its own or as a Semifreddo cake! 

Makes 4 serves

Ingredients

• 2 sachets of Amazonia's frozen coconut meat 100g (=200grs)
• 1 cup of organic frozen raspberries
• 1 cup of Natural Coconut Yoghurt

Method

These 3 ingredients are simply blended in a food processor - fast to make, quick to intake! It also can be served with fresh berries, ideal for brekky.

This Semifreddo (semi frozen) cake is simply the same method, and here I've substituted the frozen raspberries for organic frozen pineapple. The cake base is simply my orange cake from page 81 of Love Making In The Kitchen.

Alternatively, you can pair the sorbet with a cacao base. 
http://www.nourishbykaren.com/blog/2018/7/6/tastefultrio-decadent-chocolate-raspberry-chia-jam-coconut-yoghurt-slice

Sweet Beetroot Mousse & Spread

Soft, smooth and silky - A much healthier option to a traditional mousse. A little goes a long way, especially if used as a spread rather than a mousse. Here, it can be used in two ways: sandwiched between the cacao tahini base and frozen sorbet or just over the cacao tahini base.

Ingredients

• 1/2 large avocado
• 2 medium beetroot cooked until tender. 
• 1 cup of mendjool dates, with pips removed. Soak dates in 1/2 cup of boiling boiling water and retain liquid. The date water will soften mixture further.
• Pinch salt a few drops of vanilla

Method

Add all ingredients together and purée until very smooth. 
Refrigerate until ready to serve. It will last a few days in the refrigerator.

Serve

Spread it over the homemade cacao tahini slice and sandwich it between the frozen cherry ripe sorbet. The shorter version would be spread over the cacao tahini base, or even over a good quality bread topped with a dollop of your favourite yoghurt. You may scatter berries or coconut chips for further flavour and texture!

Cherry Ripe Sorbet

Made with just 3 main ingredients, this delicious dessert offers simplicity, ease and nutrition. This can be served as it is, or for a more festive dish, can be layered over a vegan cacao tahini base found on my blog. 

Chocolate base recipe: http://www.nourishbykaren.com/blog/2018/7/6/tastefultrio-decadent-chocolate-raspberry-chia-jam-coconut-yoghurt-slice

Previously the base was topped with a compote, but making the sorbet and the cacao tahini base, offers a semi-freddo option.

Ingredients

• 3 cups of coconut yoghurt (my favourite is Coyo @coyo_is_coconuts) for a vegan option, or use your favourite yoghurt (mine is Skyr @fara_skyr)
• 3 cups of frozen sweet pitted cherries - 1 cup extra for topping
• 1 cup of coconut chips - extra for sprinkles

Method

Place all the ingredients into a food processor and mix for just a few seconds. The idea here is to keep it textured and see the colour combinations of white and red.

Processing for longer will make it smooth in consistency.

Scoop out and place into a tray lined with baking paper, and cover and freeze until firm.

It’s handy to use the same tray if you want to serve it together with the cacao tahini base.

It can also be served with a beetroot spread between the sorbet and the chocolate base. Stay tuned in the following post for this recipe! 

Enjoy!!

Spicy Turmeric Pumpkin Soup

This is a good, basic no fuss soup, but many more ingredients can be added for further complexity of flavours and textures. (Such as full cream coconut milk, garlic, ginger, green herbs and yoghurt)

* Serves approx for 3

Ingredients

• 1/4 of a butternut pumpkin chopped into chunks
• 1 medium onion sliced finely
• 3 teaspoons of turmeric and chilli powder
• 1 teaspoon of Himalayan salt.
• Enough water to cover veggies

Method

Fry the onions and turmeric / chilli in coconut oil

Once the onions have softened, add pumpkin pieces and toss to coat, stirring for a few minutes

Add water to cover the veggies and allow it to cook and until the pumpkin pieces have broken down and softened. You may like to add further water if it seems too thick.

Transfer batches of soup into food processor and blend until smooth.

You may scatter coriander leaves for additional flavour and colour, along with a big dollop of natural yoghurt!

Sweet Jaffa Bites

This can be a quick, no fuss treat, particularly if the orange is pre-cooked. The flavour combination of orange and chocolate is so delicious, and brings back memories of “jaffas”!

Ingredients

• 2 cups of home made choc granola or premium bought quality
• 1/3 cup of almond butter, other nut butters can be substituted.
• 1 boiled, then puréed orange, with pips removed, using 1/2 of skin only.

Method

Add puréed orange to nut butter and blend in food processor.
Remove mixture and place in bowl.
Add granola to the blended mix and stir by hand until well combined.
Using a teaspoon scoop out mix and form into a rough shaped ball.
Store in refrigerator or freezer.

Apricot Bites Two Ways

#TastefulTrio - Indulge with variety, enjoy these easy apricot bites in two ways! 

1. Apricot Protein Bites

• 1/2 cup apricots

• 1/4 cup nut butter

• 3 tablespoons of vanilla protein powder (my preferred is Bare Blends vanilla whey protein)

• Makes approx 14

2. Apricot Protein Hemp bites

• 1/2 cup apricots

• 1/4 cup hemp hearts

• 3 tablespoons of vanilla protein (Vanilla Bare Blends)

• 1 tablespoon of water

• Makes approx 14

Decadent chocolate, raspberry chia jam & coconut yoghurt slice

This versatile and delicious dessert can be enjoyed individually or layered, and eaten as a whole for further colour, texture and taste. Apart from the coconut yoghurt, each layer has 3 main ingredients to it.

Ingredients for chocolate base

• 2 cups of homemade Choc granola or use a good quality bought granola
• 2-3 tablespoons of cacao powder
• 6 tablespoons of vanilla whey protein powder. (My preferred brand for it’s delicious, subtle taste is “Bare Blends”. For a vegan option, I like to use “ Ultimate Protein” from Eden health foods).
• Approx 3 tablespoons of premium quality coconut milk. More may be required depending on the type of granola being used

* Mix needs to be firm enough to hold, but workable in order to be stirred *

Method for chocolate base

Stir all ingredients carefully by hand until well combined. Transfer the mix onto a tray lined with baking paper. Spread this out evenly using baking paper and refrigerate until firm.

In meantime make the raspberry jam:

Ingredients

• 1 cup of organic raspberries taken from freezer
• 1 large tablespoon of chia seeds
• 1 teaspoon of rose water

Method

On a low heat, gently heat the raspberries in a saucepan. Add the chia seeds and rose water and stir well. Once combined, remove from the heat and allow it to cool.
Transfer to a glass container and allow it to set in the refrigerator.

To assemble

Remove chocolate base and place onto a platter.Spoon coconut yoghurt over chocolate base, then raspberry jam.
Return platter to refrigerator in order to become firm again and remove when ready to serve.
Can be served as one whole dessert or sliced carefully into finger shaped slices.
Scatter fresh mint leaves for that extra colour and freshness.

Plant based Apricot Granola Bites

#TastefulTrio – Plant based apricot granola bites 

Ingredients

• Apricots 1/2 cup chopped finely
• Good quality Granola 1/2 cup
• Almond butter 1/4 cup. (Peanut butter can be an option too)

Method

Mix fruit and nut butter together. - Add granola and mix by hand until it forms a dough.
Roll into teaspoon size bites. * Makes approx 11 teaspoon size

Plant based Zucchini, Leek & Green Pea Soup

#TastefulTrios – Plant based Zucchini, leek and green pea soup. Quick, fresh and green!

Ingredients

• 4 small zucchinis, roughly chopped
• 1 well washed leek. Use white portion sliced finely
• 1 cup of organic frozen peas
• Enough water to cover veggies
• Spices: salt, pepper, I like to use the organic herbs “ Herbs De Provence”

Method

Lightly fry leek, add zucchinis and toss for a few minutes.
Add peas, spices and water.
Bring to boil then simmer a few minutes. 
Remove and purée. 
The less this soup is cooked, the greener it will remain, and the more nutrients it will provide. 
Serve with a good sprinkle of fresh Parmesan.

Beetroot Cacao / Carob Bites

These treats are so easy to make! As long as you have a food processor, it can be made in minutes. Jam packed with goodness and taste, it just may become your favourite healthy treat.

Makes approx. 12 teaspoon sized bites. 

Ingredients

• 1 medium beetroot, well washed, removing both ends and chopped roughly

• 2 tablespoons of cacao or carob powder. Allow approx 1 tablespoon extra to coat bites

• Carob powder is a particularly good substitute for children

• Approx 8 Medjool dates, pips removed

• Pinch of Himalayan salt

Method

Place all the ingredients into the food processor and process until it is well blended. The mixture will be soft, so use a teaspoon to scoop out mix. 

In a separate bowl, add a small amount of cacao powder (or alternatively, carob). Then drop the mix in and roll around to form roughly shaped bites. The cacao powder or carob, will coat them, making it easier to handle.

Once completed, place them into a glass container with a lid and store in the refrigerator or freezer until they become firmer. 

Perfect treat to have with a hot drink! 
 

Vegetarian Stuffed Tomatoes

Looking for a simple alternative to traditional stuffed capsicums? Here's how to make these vegetarian stuffed tomatoes, perfect for a family dinner main!  

Serves 6

Use 6 medium tomatoes, having the tops sliced and reserved 

Scoop out the flesh and add to food processor to purée later

Place the tomatoes shells onto a baking tray lined with baking paper. 

Drizzle over oil and bake for approx 15 mins, just enough to soften each slightly. Remove and cool.

Filling

• 1/2 tub of drained ricotta
• 1/4 cup fresh Parmesan
• 1 tablespoon of cooked leek
• 1 cup of cooked cauliflower rice.
• Salt and pepper

Tomato sauce

• Use pulp from tomatoes
• Add 125mls of Organic passata sauce, along with a clove of smashed garlic, and purée together

White sauce

• 1/2 cup of puréed cooked Cauliflower
• 1/2 cup of Parmesan
• 1 cup of ricotta Ricotta
• 1/4 cup of milk
• Purée all together until it resembles a sauce

Method

Assemble by filling mixture into each tomato. Place each lid on top, pour over tomato sauce, followed by white sauce and bake until golden for approx 40 mins or until golden and soft. Once cooked, add the pesto and scatter over fresh parsley leaves. 

Enjoy!!

Easy Baked Ricotta

Need some inspiration for easy plates for when friends drop by? One of my favourite go-to recipes is baked ricotta.

Drain the cheese and carefully place it onto a baking pan lined with baking paper, and top it off with a genuine Italian Parmesan cheese and bake for approx an hr in a moderate oven. This is perfect served as part of an antipasto platter, or to finish a meal with friends. Accompany this with dried fruit, nuts, biscotti and a delicious glass of wine 🍷

Vegan Christmas Fruit Mince Tart

What Christmas means to me

Christmas is a special time of the year and for so many reasons - family and friends come together to share this festive day with warm food, conversations and company.
I picture a big family table with all the settings and decorations, Christmas carols, presents under a fresh Christmas tree, and the scent of Christmas cake and the brandy that is carefully poured over the pudding and ignited.

For this recipe, I’ve adapted and mixed a couple of our family’s traditional Christmas desserts into one. Instead of pastry, which are used in traditional minced fruit tarts, the filling is encased with a fruit and nut base. The whole tart is made without eggs, milk and sugar, so it’s perfect for Vegans, Coeliacs, and anyone looking for better food options.
Full of marinated organic dried fruit, fresh apples, spices, tea, the best quality oils, and a splash of rum or brandy, this tart makes a wonderful dessert to serve for the festive season!

I marinated 1kg of mixed fruit in order to have enough mixture for Mini Christmas Fruit Mince Truffles, plus extra as a sauce. If you'd like to do the same, add more fruit juice, tea and liquor so the liquid covers the fruit entirely. 

* Serving approx. 12

Ingredients for filling

• 750 grs of mixed diced and dried organic fruit. Eg currants, goijs, (allow an extra ½ cup of whole gojis berries as decoration for the topping on tart) figs, sultanas, dates and apricots
• 1 cup of pure apple and pear juice
• Optional: ¼ -1/2 cup of rum or brandy (For a sweeter result, Marsala can be substituted or the alcohol can be deleted entirely for a healthier version)
• Zest from one orange
• 2 teaspoons of cinnamon
• 1 teaspoon of ginger powder
• Large pinch of nutmeg and cloves
• ½ cup of Bengal spice tea (allow tea bag to steep in hot water for approx. 5 minutes)
• 1 cup of grated apples

Method for filling

Mix all the ingredients together, except the grated apples, and allow it to sit and macerate for a few days or until the flavours have infused.
On the day of making, drain off the liquid from the fruit and reserve it for later use.
Puree half of the dried fruit until it becomes sticky and firm.
Place the mixture into a separate glass bowl and add grated apples as well as the remaining diced dried fruit, and stir well together.

Ingredients for base

• 1 cup of pecans. Allow an extra ½ cup to 1 cup of whole pecans as decoration to use as decoration for tart
• ½ cup of hazelnuts or walnuts
• ½ cup of almond meal
• 1 cup of pitted Medjool dates
• 1 tablespoon each of melted of cacao butter and coconut oil
• Large pinch of vanilla powder

Method for base

Place all ingredients into the food processor and blend until the mixture resembles a rough dough, and retain some of the texture so it has a slight crunchy consistency. Line a tart pan with baking paper, and using your hands, carefully push the mixture evenly into pan.

Place in the refrigerator until required.

To serve as a raw dish, spoon and smooth out filling into base, and decorate with goji
berries and pecans and freeze until required.

For baking

Carefully fill and smooth mixture out into base, decorate pecans around edge of tart and bake in a moderate preheated oven @150C for 1 hour. Half way through cooking time, check to see that it is not over browning. If so, a layer of baking paper may be required to protect the tart.

Once cooked, turn off heat and allow the tart to remain in oven for a further hour. Remove tart, allow it to cool on a rack, then sprinkle goji berries in the middle of tart.

For serving

You may serve the tart with coconut yoghurt and side it with a sauce made from some of the remaining pureed fruit.

For sauce

Add a small amount of water to the pureed fruit and process it until smooth. Add
more water for thinner consistency or more fruit for a thicker outcome.

Enjoy!

Orange and Sweet Potato Cake

As mentioned previously, eating the colours of the rainbow is essential to our health. The orange coloured pigments as featured in this recipe provide nutrients, which helps us in many ways, from our eyes to our bones.

As it is sweet, portion size is thereby important, so indulge in a mindful manner! 

In this recipe, I roasted the sweet potato. It’s one of my favourite cooking options. This simply allows the vegetable to caramelise, which further enhances the natural sugars.

Serves 

12 large pieces as a dessert, or alternatively, cut into small cubes to serve with a hot drink. They can be frozen for convenience. 

Materials

• Rectangular baking pan
• Pan size is 25cms x 16cms

Ingredients

• 1 large pre boiled organic orange. (Fill enough water in pot to cover orange and simmer approx. 60 mins)  Once soft and cooled, remove any pips. Retain skin. Pre cooking can provide convenience
• 3/4 cup of roasted sweet potato cubes, cooled. Boiling can be an option. 
• 3/4 cup of coconut sugar
• 6 eggs
• 1 and 1/2 cups of almond meal
• 2 teaspoons of ground cinnamon
• Large pinch of nutmeg

Method

Puree the orange, skin and sweet potato together, and place in a separate bowl.

Blend all the other ingredients until it is well combined, and add back the pureed pulp and mix.

Pour evenly into baking pan lined with parchment paper and bake for 60 mins.

Allow to cool before cutting.

Topping options

Eat as it is with a drink. As a dessert, add a dollop of coconut yoghurt and scatter over mint leaves. Enjoy! 

Mini Stuffed Capsicum

Lentils are a great substitute to animal protein, especially if you are following a vegan or vegetarian diet. They supply the fibre and partial protein, and work beautifully in dishes such as a vegan bolognese, stuffed capsicums (as shown here), and as part of other delicious dishes like moussaka and vegan burgers!

The filling, which can be served as a vegan bolognese, is the quickest version as it can be served as it is over warmed zucchini pasta, with cauliflower rice. Or for extra protein, over grain dishes - such as brown or black rice or cooked quinoa with fresh Parmesan or savoury sprinkles (recipe on page 93 from LMITK) for a vegan option. 

Ingredients for the filling /vegan bolognese

• 1 tablespoon of olive or coconut oil
• 1 onion finely diced
• 2 stalks of celery finely diced  
• 2 medium carrots finely diced
• 3 garlic cloves cut finely
• 5 medium sized Swiss mushrooms diced finely
• 5 medium fresh puréed tomatoes or 1/2 large organic bottle of puréed tomatoes
• 1 teas Himalayan salt
• 1/2 teaspoon of white pepper
• 1 teas smoked paprika
• 1/2 teas ground cumin
• 1 teas fresh oregano finely chopped. If this is not available, use a dried herb
• 1 large pinch of cayenne
• 1 cup of cooked lentils

Ingredients and preparation for capsicum cups

2 packets of mini capsicums, washed with seeds removed, and tops cut off to form a lid. 

Method for capsicums

Cover and poach capsicums in simmering water for a few minutes until they are slightly soft. Remove, drain and allow to cool. 

Method for filling / Vegan bolognese

Heat a pan gently and turn up the heat to medium, then add oil and allow to warm. Add onions & celery, and cook them until they soften and change colour slightly, then add carrots, garlic, mushrooms. Cook for a further 5 mins, stirring from time time.

Add tomato purée, spices, cooked lentils and continue cooking until all the ingredients have broken down and turn into a sauce-like consistency. If this becomes dry during the cooking process, add small amounts of water or better still, vegetable stock if available. I prefer this dish to be moist and not dry. This requires approx. 20 mins, stirring from time to time, on a low simmering heat. 

Once it is cool enough to handle, carefully fill into the cavity of softened capsicums, and place each lid on top.

Pour any remaining sauce over and around capsicums, and sprinkle with cheese or Parmesan alternative and bake for approx. 45 mins in a moderate oven.

Serve with:

• A handful of fresh herbs such as parsley
• An extra sprinkle of fresh Parmesan (for non-vegans)
• Or a sprinkle of savoury sprinkles, which I use as an alternative to Parmesan cheese. This has nutritional yeast added. (Refer to my recipe page 93 of LMITK)

Sweet Black Beauty Slice

Pure, simple, versatile, nutritious & delicious - This vegan cacao and black sesame slice is a great option for those who cannot tolerate nuts, flour, sugar, eggs or additives and preservatives!

Makes approx. 6 serves when doubled and sandwiched together. This also will vary depending on your serve size and the depth of the slice. 

Ingredients 

• 1 cup of dates, pips removed
• 5 dried organic bananas sliced
• 1/2 cup boiling water
• 1 cup of desiccated coconut
• 1/3 cup cacao powder
• 1 teas cinnamon
• 1/2 teas vanilla powder
• 2 tablespoons of black tahini
• 1/3 cup cacao or coconut meat/ butter
• 1/4 cup of coconut oil

Method 

Soak the fruit in boiling water and reserve the water for possible later use.

Blend the fruit together then add all remaining ingredients and continue to combine well. 

Using a spoon, scoop mixture into a lined shallow fluted pie flan and place in refrigerator.

When firm, slice it into even pieces and place one slice on top of the other to create a slim sandwich. As an option, this can also be used as one base.

Serve

For the filling or as a topping, I like to poach a mixture of fresh fruit such as apples, pears and prunes in a pure organic juice like mulberry, grape, and pear. This serves great with a creamy coconut yoghurt and zest of orange or lemon.

Another great idea is to warm fresh or frozen thawed organic berries to pour over the slice, and finish off with a scatter of goji berries, fresh mint leaves or edible flowers. The pure colours, tartness and flavours complement each other!

Roasted Mediterranean Veggies with Haloumi, Sardines & Olives

Winter is the perfect time for comfort food to warm us up! This warm medley will have you covered, with naturally caramelised roasted veggies, rich and creamy haloumi, and added for an extra depth of flavour, olives & sardines. 

These are just some ingredients I've used - you can play around with other ingredients and create balance with the 5 tastes in mind. 

* Preheated oven 165C 

* Serves 4-6 depending on whether you decide to serve other sides. 

Ingredients

• 1/2 head of cauliflower cut into small even sized florets
• 1 cup of brussels sprouts removing core and outer leaves. If they are large in size, cut in half. 
• 3 medium sized zucchinis cut into even chunks ( similar size to florets)
• 1 fennel with outer hard leaves removed, and cut into 4-5 long slices. 
• 3 whole garlic cloves, skins removed. 
• 1/2 cup of whole cherry tomatoes
• Large pinch Himalayan salt
• Large pinch of pepper
• 1 teaspoon of dried oregano
• 3 teaspoons of olive oil
• 1 small tin of sardines
• 1 small packet of haloumi sliced into thick even strips
• 2 tablespoons of black olives, pips removed
• 1 large pinch of zest and juice from one small lemon
• 1/4 cup of roughly torn parsley leaves, stems removed. 

 

Method

Once the cauliflower florets, brussels sprouts, zucchinis, fennel and garlic are washed and cut, par boil in a large saucepan with enough water to cover for approx. 5 mins, or until just soft. 

Remove, drain and transfer to a baking tray lined with baking paper. 

Add tomatoes, spices, and drizzle with oil.

Bake for approx. 40 mins or until golden and soft. 

While veggies are baking, remove, drain & slice sardines in half and discard any bones etc.

About 5 mins before veggies finish their cooking time, begin to cook the haloumi in a warm fry with a small amount of oil.

Toss them frequently until they become golden. Drain & cover with absorbent paper until required.

Remove veggies from oven, and transfer to a serving dish.

Immediately scatter sardines, haloumi and olives over veggies, finishing with zest and a squeeze of juice from lemon, and parsley leaves.

This is a delicious dish, particularly when the haloumi is still hot (as it can harden somewhat if left to cool). 

Enjoy!