EASY HALLOUMI RECIPES - OLIVEMAGAZINE
CRISPY RICE CAKES WITH HALLOUMI CHEESE AND GOCHUJANG BROWN ...
Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.
Provided by Susan Kim
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak rice cakes in a medium bowl of cool water at least 1 hour and up to 12 hours. Drain and pat dry with a kitchen towel; set aside.
- Using a slotted spoon, carefully lower eggs one at a time into a small saucepan of boiling water. Cook, adjusting heat to maintain a gentle boil as needed, 6½ minutes. Transfer eggs to a bowl of ice water and let sit until just slightly warm, about 2 minutes. Peel eggs, cut in half, and set aside.
- Cook butter in a small saucepan over medium heat, occasionally swirling pan, until butter foams then browns, 3–5 minutes. Remove from heat and immediately whisk in garlic, gochujang, gochugaru, vinegar, salt, and 2 Tbsp. water. Reduce heat to low and keep sauce warm.
- Arrange about 3 cups arugula on a platter or large plate.
- Heat oil in a large skillet over medium-high. Cook rice cakes in a single layer, undisturbed, pressing down occasionally with a spatula to ensure they are making good contact with pan, until golden brown and crisp, about 5 minutes. Turn over and cook until golden brown on the other side, about 5 minutes. Transfer rice cakes to platter with arugula; reserve skillet.
- Reduce heat to medium and cook Halloumi cheese in reserved skillet until deep golden brown, about 30 seconds per side. (It’s okay if some pieces break apart.)
- Arrange cheese on platter with arugula and rice cakes. Top with remaining arugula and reserved jammy eggs. Spoon warm sauce over.
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NADIYA HUSSAIN'S VEGETARIAN HALLOUMI CURRY RECIPE | FAMILY …
From thehappyfoodie.co.uk
Total Time 55 minutes
To make the curry, put a large non-stick saucepan on a high heat and add 2 tablespoons of oil. Add the cubes of cheese and fry them, making sure to toss them around so they get a good browning all over. You may need to do this in 2 batches.
Spoon out the cheese and set aside on a plate. Add another 2 tablespoons of oil to the pan, then add the garlic and let it brown for a few minutes. Add the onions, red peppers and salt and cook until they are soft – this will take about 10 minutes. Add the turmeric, cumin seeds, lemon zest and juice. Stir and cook for a few minutes, then pour in the water and cook for 10 minutes.
Take off the heat and use a stick blender to purée the mixture to a smooth paste.
Put the pan back on the heat and add the fried halloumi. Heat the cheese through and add the chopped coriander.
To make the sambal, put the coconut, garlic, lime juice and zest and coriander into a food processor and blitz until the mixture is an even texture.
Serve the curry with hot basmati rice, and sprinkle generously with the coconut sambal.
BEST CHEESE TOASTIE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
PRETZELS WITH CHEESE DIP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Snacks
Calories 214 calories per serving
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes. , Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. , In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. , Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool., For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.
SUPER SPINACH PANCAKES | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving
- Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
- Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
- Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
- Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
- Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
- Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
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