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Hallouschetta: a hybrid Bruschetta
Hallouschetta: a hybrid Bruschetta
As I mentioned last week, this time we will be using fresh (soft) halloumi. And since this weekend marks the beginning of the 2009 Formula 1 season I thought to travel a bit north-west in the Mediterranean to the motherland of the Cavallino Rampante. Of course after their performance in today’s race I do not know how Rampante they are, but definitely they are Italian.
So let us now watch Giulio explaining us how to prepare the traditional Italian Bruschetta…
Now that we have seen Giulio’s Bruschetta, I tell you…
Drop the Bruschetta and get with the Hallouschetta!
The Hallouschetta is based on the Bruschetta recipe, with the addition of Halloumi and some deviations in the preparation that fit my likings… I tried Giulio’s way as well, that is not baking the tomato, just putting it on top at the end, but I have to say, that the baked one is the one that suits my taste buds. There is thermal harmony…
Ingredients:
- Fresh Halloumi
- Bread
- Tomato
- Basil
- Garlic
- Extra virgin olive oil
- Salt
Preparation:
Slice the bread. Dice the halloumi and tomato. Chop the garlic and basil. Place the bread slices in a baking pan. Sprinkle them with olive oil. Spread some garlic. Put a layer of Halloumi. Then top with a layer of tomato (if you want to bake the tomato). Add the basil. Sprinkle with some more olive oil. Bake for about 10 minutes at around 350 deg. F or until the halloumi gets really soft. Pull it out from the oven. If you cose not to bake the tomato go ahead and add it with the basil… and then just enjoy it! Maybe with a frape alongside.
And this is the Hallouschetta, the hybrid bruschetta…
What do you think?
Halloumi, Tuna and Broccoli
Halloumi, Tuna and Broccoli
This recipe is also an easy one and quick. Perfect for a light but still fulfilling lunch. I am using aged Halloumi again as it is my personal favorite. And despite other people’s preferences I strongly believe that aged halloumi goes with everything, whereas fresh halloumi, at least in my plate, does not get along with tuna.
Ingredients:
- Aged Lysiotiko Halloumi
- Chunk Tuna
- Broccoli
- Tomato
- Lemon
Preparation:
Steam the broccoli. Drain your chunk tuna. Slice the halloumi. Slice the tomato. Lay them on the plate. Sprinkle the tuna with some lemon. Sprinkle the tomato and broccoli with salt. And then just get fulfilled but still feel light.
What do you think?
Halloumi with Bratwursts Marinated in Beer
Halloumi with Bratwursts
This week’s recipe will be infused with the German cuisine. Like most of the Halloumi recipes is quick and easy.
Ingredients:
- Aged Lysiotiko Halloumi
- Bratwursts
- Beer
- Tomato
- Celery
Preparation:
Pierce the bratwursts with a fork to ensure that any gases will escape when boiling and prevent them from bulging. Marinate them for a couple of hours in the beer of your choice. Then put some water in a pan and add the bratwursts and beer. Boil for about 10 minutes. Then you can either continue to the serving part or you can choose to grill them for another couple of minutes to get a light brown color. If you choose to grill them keep the boiling time to 8 minutes. Once done with the bratwursts, slice your aged halloumi and tomato. Garnish with some celery and enjoy. If you prefer to experiment with grilling the halloumi that would be an option too.
What do you think?
Halloumi, Chickpeas and Asparagus Salad
Halloumi, Chickpeas and Asparagus Salad
This week we will be enjoying another refreshing salad. We will be using fresh halloumi this time.
- Fresh Lysiotiko Halloumi
- Chickpeas
- Asparaggus
- Tomatoes
- Onions
- Parsley
- Lemon
- Salt
- Pepper as desired
Preparation:
Chop the halloumi and vegetables. Lightly fry the asparagus with half the tomatoes and half the onions. Mix all of the ingredients in a bowl. Add lemon, salt and pepper as desired. Serve with a side of marinated artichoke hearts.
Brunch: Halloumi, Tomato and Bread
Here is a quick brunch with Halloumi one of my colleagues enjoys on a regular basis.
Halloumi, tomato and bread.
Halloumi Brunch
Couscous with Halloumi
Couscous with Halloumi
This week we will be trying something very simple that requires little effort.
Ingredients:
- Fresh Lysiotiko Halloumi
- 1 packet of Couscous (in this case with wild forest mushroom)
Preparation:
Prepare the couscous as per the instructions on the packages. Chop the halloumi in pieces and mix it in the couscous. Let it sit for another 5 minutes for the halloumi to warm up. Then just simply enjoy.
What do you think?
