EBOOK
About
• Preface
•
What is Halloumi?
•
Introduction
•
Recipes
•
The Favorites
• Gorniksson's Bulgur Salad
•
Flatbread with Hummus, Avocado, and Pomegranate
•
The Saturday Sandwich
•
Halloumi Pita
•
Caesar Salad
•
Halloumi Fries with Dip
• Summer Salads
• Watermelon and Mint Salad
•
Kale Salad with Orange Vinaigrette
•
Grilled Asparagus and Strawberry Salad
•
Fresh Peach Salad
•
3 Summer Skewers
•
Potato Salad with a Modern Twist
•
Bean Salad with Pesto
•
"Greek" Salad
•
Grilled Cabbage and Carrots
• Comfort Foods
• Burgers
•
Pizza Quattro Formaggi
•
Quesadillas
•
Risotto
•
Ravioli with Sweet Potato
•
Lasagna
•
Spaghetti Carbonara
• From My Family to Yours
• Chicken and Asparagus Tartlets
•
Burning Love
•
Hash Bearnaise
•
Halloumi Meatballs with Scalloped Potatoes
•
Fried "Pork Belly" with Potatoes
•
Savory Egg and Leek Pie
•
Spaghetti No-Meatballs
•
Open-Faced Potato Sandwich
• Winter Warmers
• Cozy Curry Pot
•
Halloumi Stroganoff
•
Spicy Tomato Stew
•
"Roast Pork" Sandwich
•
Winter Salad with Carrots and Parsnips
•
Indian Tikka Masala
•
Thai Peanut Curry
•
Chili sin Carne
•
Creamy Sunchoke Soup
• Acknowledgements
•
Plates
•
Index
•
About the Author
What is Halloumi?
Halloumi is to the Cypriots what feta is to the Greeks and brie to the French: a source of national pride.
This firm and savory cheese is a Cypriot delicacy, traditionally made by combining goat's and sheep's milk with mint-however, many manufacturers mix in cow's milk for practical reasons. Halloumi has a saltier flavor than other white cheeses you might be familiar with, as well as a slightly higher fat content. It's also rich in protein and calcium, both of which are essential elements of a healthy diet.
Halloumi has a high melting point of 275°F which makes it ideal for pan-frying or grilling, as it holds its shape even when subjected to very hot temperatures.
In recent years, its rise in popularity has made halloumi available in most supermarkets where you can find it next to other white cheeses such as feta and mozzarella. Halloumi-like products are also available in supermarkets, sometimes going by the generic name "grilled cheese" because authentic Cypriot halloumi can only come from Cyprus, just as authentic Greek feta can only come from Greece. I recommend buying real halloumi whenever possible, to ensure that you get the purest quality and best results with my recipes.
Introduction
The idea for this book came to me several years ago, when I stopped eating meat. I missed many of the recipes I used to make, and even though I no longer ate beef I still appreciated a good burger. At the same time, I found it difficult to adapt my eating habits to a vegetarian diet and didn't feel like changing them just because I no longer used that one ingredient. And so I began to think of ways to avoid giving up all the dishes I was so fond of. When my girlfriend introduced me to halloumi, it was as if all the pieces fell back into place: I could keep cooking the food I loved without meat. With this book, I hope to inspire more people to try halloumi, through a collection of recipes that range from well-known classics from the global kitchen, to family favorites and original creations from my own kitchen. Halloumi makes for a perfect meat substitute in my opinion, but it's also a wonderful addition to meat-based dishes. In fact, halloumi tastes great with almost anything and I would go so far as to say that many of the dishes I used to make have improved since I made the switch. That's why none of the recipes in this book include meat-even those that typically would-because I want to show how easy it is to use halloumi as an equally tasty substitute.
•
What is Halloumi?
•
Introduction
•
Recipes
•
The Favorites
• Gorniksson's Bulgur Salad
•
Flatbread with Hummus, Avocado, and Pomegranate
•
The Saturday Sandwich
•
Halloumi Pita
•
Caesar Salad
•
Halloumi Fries with Dip
• Summer Salads
• Watermelon and Mint Salad
•
Kale Salad with Orange Vinaigrette
•
Grilled Asparagus and Strawberry Salad
•
Fresh Peach Salad
•
3 Summer Skewers
•
Potato Salad with a Modern Twist
•
Bean Salad with Pesto
•
"Greek" Salad
•
Grilled Cabbage and Carrots
• Comfort Foods
• Burgers
•
Pizza Quattro Formaggi
•
Quesadillas
•
Risotto
•
Ravioli with Sweet Potato
•
Lasagna
•
Spaghetti Carbonara
• From My Family to Yours
• Chicken and Asparagus Tartlets
•
Burning Love
•
Hash Bearnaise
•
Halloumi Meatballs with Scalloped Potatoes
•
Fried "Pork Belly" with Potatoes
•
Savory Egg and Leek Pie
•
Spaghetti No-Meatballs
•
Open-Faced Potato Sandwich
• Winter Warmers
• Cozy Curry Pot
•
Halloumi Stroganoff
•
Spicy Tomato Stew
•
"Roast Pork" Sandwich
•
Winter Salad with Carrots and Parsnips
•
Indian Tikka Masala
•
Thai Peanut Curry
•
Chili sin Carne
•
Creamy Sunchoke Soup
• Acknowledgements
•
Plates
•
Index
•
About the Author
What is Halloumi?
Halloumi is to the Cypriots what feta is to the Greeks and brie to the French: a source of national pride.
This firm and savory cheese is a Cypriot delicacy, traditionally made by combining goat's and sheep's milk with mint-however, many manufacturers mix in cow's milk for practical reasons. Halloumi has a saltier flavor than other white cheeses you might be familiar with, as well as a slightly higher fat content. It's also rich in protein and calcium, both of which are essential elements of a healthy diet.
Halloumi has a high melting point of 275°F which makes it ideal for pan-frying or grilling, as it holds its shape even when subjected to very hot temperatures.
In recent years, its rise in popularity has made halloumi available in most supermarkets where you can find it next to other white cheeses such as feta and mozzarella. Halloumi-like products are also available in supermarkets, sometimes going by the generic name "grilled cheese" because authentic Cypriot halloumi can only come from Cyprus, just as authentic Greek feta can only come from Greece. I recommend buying real halloumi whenever possible, to ensure that you get the purest quality and best results with my recipes.
Introduction
The idea for this book came to me several years ago, when I stopped eating meat. I missed many of the recipes I used to make, and even though I no longer ate beef I still appreciated a good burger. At the same time, I found it difficult to adapt my eating habits to a vegetarian diet and didn't feel like changing them just because I no longer used that one ingredient. And so I began to think of ways to avoid giving up all the dishes I was so fond of. When my girlfriend introduced me to halloumi, it was as if all the pieces fell back into place: I could keep cooking the food I loved without meat. With this book, I hope to inspire more people to try halloumi, through a collection of recipes that range from well-known classics from the global kitchen, to family favorites and original creations from my own kitchen. Halloumi makes for a perfect meat substitute in my opinion, but it's also a wonderful addition to meat-based dishes. In fact, halloumi tastes great with almost anything and I would go so far as to say that many of the dishes I used to make have improved since I made the switch. That's why none of the recipes in this book include meat-even those that typically would-because I want to show how easy it is to use halloumi as an equally tasty substitute.