Cyprus-Forum.com

[sal]

Brilliant - thanks for the suggestions everyone. Yeah Halloumi can be a little like polystyrene but I still like it. And never had with bacon - sounds good. The lemon/oregano variation that Ercales recommends is how it says on the packet to do it so I've done that and I like that too.

Nigella Lawson (buxom celebrity chef over in UK) does a cool recipe where she roasts chopped up peppers, red onion and sweet potato in some oil and herbs and then at the end layers halloumi over it and grills. That's a good wintery one and a bit different.

x

[raymanuva]

I dont understand where u r getting your squeeky halloumi, but i think you are talking about Supermarket ones
Try getting the ones from the village... i think they only sell those in Frout Markets. There is no packaging, its in the jar.

[cyprusgrump]

I dont understand where u r getting your squeeky halloumi, but i think you are talking about Supermarket ones
Try getting the ones from the village... i think they only sell those in Frout Markets. There is no packaging, its in the jar.

Village is undoubtedly better than the supermarket stuff but I still don’t like the texture.

Anari (?) the second fermentation of it is lovely when dried and used in place of parmesan.

[hunter]

lol squeaky cheese......

hell you think my mum thought me a squeaky kid???

what a bummer!!!!!

[cyprusgrump]

lol squeaky cheese......

hell you think my mum thought me a squeaky kid???

what a bummer!!!!!

Were you squeaky clean?

[Eliko]

Excellent as a poultice over a painful swelling !.

[devil]

Mine is a simple tomato salad. For 2 persons:
Take 300 g of ripe freshly-picked cherry tomatoes from your garden and quickly wash and drain them well.
Cut them in half and place in a small bowl.
Add 150 g of fresh halloumi, diced to the same size as the tomatoes.
Add 4 sprigs of freshly picked basil leaves, rinsed, shaken dry and scissored into 1 mm wide strips
Add salt (unless the halloumi tastes very salty) and a good dose of freshly ground black pepper
Add 3 tablespoons best quality extra virgin olive oil
Leave for 3 hours in fridge before serving: and don't forget to drink the oil, it's deeeeelishus!

If you have no cherry tomatoes, you can use the Italian (long, oval) ones, sliced into 5 mm slices, but never try it with those big, watery, horrible supermarket ones, which are an abomination unto mankind; you would just waste the other good ingredients.

[sal]

Mine is a simple tomato salad. For 2 persons:
Take 300 g of ripe freshly-picked cherry tomatoes from your garden and quickly wash and drain them well.
Cut them in half and place in a small bowl.
Add 150 g of fresh halloumi, diced to the same size as the tomatoes.
Add 4 sprigs of freshly picked basil leaves, rinsed, shaken dry and scissored into 1 mm wide strips
Add salt (unless the halloumi tastes very salty) and a good dose of freshly ground black pepper
Add 3 tablespoons best quality extra virgin olive oil
Leave for 3 hours in fridge before serving: and don't forget to drink the oil, it's deeeeelishus!

If you have no cherry tomatoes, you can use the Italian (long, oval) ones, sliced into 5 mm slices, but never try it with those big, watery, horrible supermarket ones, which are an abomination unto mankind; you would just waste the other good ingredients.

Thank you for your recipe Devil! I can only dream of picking tomatoes from my own garden. My apartment with no garden in the city centre doesn't allow for such luxuries - hey maybe one day. Looks like it's farmers market toms for me!

xx

[repulsewarrior]

...six million kilograms of it, that needs eating; suggestions?

https://www.abc.net.au/news/2021-11-25/ ... /100648660

[Pyrpolizer]

...six million kilograms of it, that needs eating; suggestions?

https://www.abc.net.au/news/2021-11-25/ ... /100648660

I don't think the article is true RW. I am buying directly from producers, 5-7 Kg every 2-3 months, I personally like the matured ones, and rarely find any in stock.