07 February 2014
Last week I posted about my adventures in making my own yogurt. I mentioned that I had been given the perfect present from my mum for Christmas, she knows me well! A book on making soft cheese, a couple of moulds and a thermometer. She had no idea that I had started to make my own yogurt and that I was buying local raw milk. So far I have successfully made mozarella, feta, cream cheese and Halloumi. I love Halloumi and we eat a fair amount of it in this house. It is an expensive cheese to buy and one packet of the cheese does not go far in our house. The recipe in my little book uses three litres of milk, at 80p a litre, to make about 500g which is cheaper than buying it ready made and it gives me a quantity or whey to use too.
We use Halloumi in all sorts of recipes but my absolute favourite is an adaption of one from this book, which I don't own myself, but I pinched the recipe when it was first cooked for me many, many years ago by the mother of my then boyfriend. It was really hard to get hold of Halloumi then and given the price I only ever made this as a treat. The original recipe has lime zest and juice in it, I am not able to eat limes so I have taken them out and replaced them.
Halloumi with Caper Vinaigrette
1 heaped tbs drained capers
1 clove garlic finely chopped
1 Shallot finely chopped
1 tsp mixed herbs (dry or fresh)
2 tbs white wine vinegar
3 tbs good olive oil
Salt and pepper to taste
Mix all the above in a jug.
Slice the Halloumi and fry in a pan with a little oil if needed.
Serve the slices with the vinaigrette drizzled over, you may need to use a small spoon to get the bits out otherwise the all stay at the bottom of the jug! This is lovely with some crusty bread or rolls, I make focaccia, which is delicious dipped in any leftover vinaigrette.
If you wish to use lime then you need the juice and zest, omit one tbs each of vinegar and oil and the shallot.
The perfect lunch, any takers?
Joining in with Shop Local #6 over at Elizabeth's Kitchen Diary.