beeb
Dr. Beebenson, PhD HA, ST, Offset (hons)
Fried I hope? Otherwise it’s just like rubbery feta…Tried halloumi for the first time tonight(I liked it, the wife didn't) this could be interesting moving forward...
Fried I hope? Otherwise it’s just like rubbery feta…Tried halloumi for the first time tonight(I liked it, the wife didn't) this could be interesting moving forward...
Fried cheese is a weird concept, but bloody yummy! (I didn't know until fairly recently that halloumi is a type of cheese). The way it's packed, it's very salty, so is best rinsed before cooking to take that edge off and bring out the flavour of the cheese.Tried halloumi for the first time tonight(I liked it, the wife didn't) this could be interesting moving forward...
Fried cheese is a weird concept, but bloody yummy! (I didn't know until fairly recently that halloumi is a type of cheese). The way it's packed, it's very salty, so is best rinsed before cooking to take that edge off and bring out the flavour of the cheese.
Whoah!!! How have you made it this far without trying Halloumi before????Tried halloumi for the first time tonight(I liked it, the wife didn't) this could be interesting moving forward...
Any of the recipes you'd be throwing some Asian greens in or even spanakopita. It's pretty versatile.Tell me more! I have eschewed not chewed them. I have about 100m2 of leaves.
As a complete counterpoint, halloumi has a very high melting point as far as cheeses go, which is why it's typically fried, and why I didn't realise for so long that it's cheese!
Melted any cheese is just the bomb diggity - my favourite is sharp Parmesan grilled until brown - when I make a toasted sandwich I put Cracker Barrel inside and spread Parmesan on the outside with the butter and toast it until brown then eat that -Alton Brown also shows us how to make a true toasted cheeseAs a complete counterpoint, halloumi has a very high melting point as far as cheeses go, which is why it's typically fried, and why I didn't realise for so long that it's cheese!
Get yourself a Raclette grill:Melted any cheese is just the bomb diggity
I nearly always have it in the fridge, when ever the bbq goes on so does the halloumi...get it nice and charred then into a salad of baby spinach, cherry toms, pomegranate and pinenuts...thank me later.Tried halloumi for the first time tonight(I liked it, the wife didn't) this could be interesting moving forward...
Has to be warm, gets squeaky as it cools.I nearly always have it in the fridge, when ever the bbq goes on so does the halloumi...get it nice a charred then into a salad of baby spinach, cherry toms, pomegranate and pinenuts...thank me later.
Now that's a whole new definition of cheese toastie!Melted any cheese is just the bomb diggity - my favourite is sharp Parmesan grilled until brown - when I make a toasted sandwich I put Cracker Barrel inside and spread Parmesan on the outside with the butter and toast it until brown then eat that -Alton Brown also shows us how to make a true toasted cheese
I like Alton's little cooking snippets.Melted any cheese is just the bomb diggity - my favourite is sharp Parmesan grilled until brown - when I make a toasted sandwich I put Cracker Barrel inside and spread Parmesan on the outside with the butter and toast it until brown then eat that -Alton Brown also shows us how to make a true toasted cheese
Lamb ribs on the oven...got my spice mix on them and a lot of garlic. The house smells pretty tasty! Hopefully the ribs are too.
Oh dear we must be serving it too cold as it's known as squeaky cheese in our house. All but little miss fussy enjoy it.Has to be warm, gets squeaky as it cools.
No idea you could eat the leaves!I hope you're planning on eating the leaves as well, they are one of my favourite greens. Don't let the milky sap put you off, it's actually starch, not a latex like endives or dandelions so it's not bitter.
Cooked or raw in salad? Or banned picture?I hope you're planning on eating the leaves as well,