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Interact with Halloumi on facebook: join our group and share the taste of Halloumi with your friends with the Halloumi applcation…
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Lysiotiko Halloumi on facebook
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Split Goat Head with a Touch of Snails on the Skewer
Split Goat Head with a Touch of Snails on the Skewer
One delicacy from the traditional table of Cyprus… Split roasted goat head with a touch of snails on the skewer… This can be usually found at some specialized traditional taverns that serve “meze”…
split goat head with a touch of snails on the skewer
Halloutini: a Dirty Martini that is kind of cheesy
Halloutini: a Dirty Martini that is kind of cheesy
If you continue reading this article you certify that you are of legal drinking age in the country you are situated at this very point in time. If you fail to satisfy the age criterion, please try reading something else about halloumi. For example about the Hallouburger or the Hallouschetta. If you pass the age criterion, just continue reading and engage yourself in the creation and exploration of the Halloutini, the Dirty Martini that is kind of cheesy!
The Halloutini story:
I conceived the Halloutini a few years back. I have always been a big fun of the Dirty Martini and that is the only one I would ever have. One day I decided to go off the pattern and try something different. Going through the martini menu I realized that bar tenders where mixing almost everything. And there it was the Appletini. And that it was where it hit me! Why not to combine my favorite martini with my favorite cheese. Thus the birth of Halloutini. And today I decided to share it with everybody. Great things might be coming in small quantities but it doesn’t mean that they cannot be enjoyed by everybody.
The Halloutini is a Vodka Dirty Martini garnished with fresh Halloumi rather than just the traditional green olives.
Ingredients:
- Vodka (preferably some nice Russian vodka)
- Fresh Halloumi
- Green olives (here almond stuffed)
- Couple of ice cubes
Preparation:
Anticipate and have your martini glasses chilled. Usually I keep a couple together with beer mugs in the freezer. Cut the halloumi in cuboids of approximately the same size as the olives. Arrange the olives and halloumi on a small skewer. Add two ice cubes, the vodka, and about two table spoons of olive brine in the shaker. As James Bond said, “shaken, not stirred“. Shake them to chill them. Then strain in the martini glass, garnish with the halloumi and olives and enjoy the Halloutini: the Dirty Martini that is kind of cheesy!
What do you think?
Sushi Plate from One World Market
Here is a picture, unfortunately from a cell phone, of the sushi we enjoyed last week at One World Market in Novi. This is the freshest and best sushi in Michigan, and I bet one of the leaders in North America…
Salmon, Fatty tuna, Futomaki, Toro with onion.
Sushi plate at One World Market
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?