Though I can’t say I’ve got over my term one fatigue just yet, I feel I have my cooking mojo back at long last. Thank heavens. I’ve been staring at the same squash and the same block of halloumi for weeks now and have had absolutely no idea what to do with them at all.
Then yesterday (my 32nd birthday – not 33rd as I’d thought!) I got Nigel Slater’s new book, Tender, and ideas/inspiration came flooding back. Haven’t actually made anything from Tender yet but I’m very thankful Mr S for getting me out of the rut with his consistently gorgeous recipes and ever soothing chat.
Love ya, Nigel!
Baked Halloumi with Honey and Thyme (Adapted from Real Fast Food)
(serves 4 as a starter or 3 as part of a main salad)
250g block of halloumi
1 tspn honey
1 tblspn olive oil
Palmful of fresh thyme leaves
Pinch of ground pepper
- Pre-heat oven to 200 oC.
- Cut the halloumi into 1 cm thick slices and place on a piece of tinfoil which has been shaped into a tray (edges folded over and up).
- Whisk the honey, oil, thyme and pepper together and brush thickly onto the slices.
- Bake for 10-15 minutes until the cheese has just began to colour.
wow this looks delicious!
check out my baking blog and tell me what you think:
http://thegodscake.wordpress.com
Michael
Happy Belated Birthday!!
As usual, this dish looks delicious!
yum – sounds delicious – I have also seen baked haloumi with pomegranate molasses and with peppery figs – both ideas are ones that I keep meaning to try – glad to hear the cooking mojo is returning – that is a beautiful thing
figs … so tasty with any and all cheese
happy birthday wendy. It made me smile to read you were a year younger than you thought. I hope the discovery made you smile too! All this inspiration flying around wonderful blogs… I’m gonna have to go out and get some halloumi now you’ve reminded me how much I like it. It’s called squeaky cheese in our house.
I’ve cooked haloumi on *many* occasions, but I’ve never baked it. Moreover I’ve never baked it with honey. Am really intrigued by this Wendy. Sounds a bit like a baked ricotta dish a local cafe used to make – ricotta baked with honey, lemon juice, thyme and rosemary. Was absolutely delicious.
Happy birthday too!
And isn’t Tender fabulous – I’m loving reading through my copy.
Congratulations on getting your mojo back! I adore halloumi and eat it often but I’ve never baked it. I give it a few days before this is on my plate. I’ve got Real Fast Food too but never noticed it.
Halloumi is one of my favorite cheeses. I usually have a block in the freezer in case the craving hits me. Lovely preparation!
Oh, now I haven’t thought of adding honey and herbs to Halloumi. That sounds really scrummy! I do love Halloumi. I will have to try this method. Note to self – buy Halloumi on next visit to Tescos.
Happy Birthday!!!
;o)
– Lee
Will go perfectly with some Lamb for a Greek twist! Happy Birthday too!
Usually grill halloumi, so must try this! I love the squeakiness when you bite into it.
Happy Birthday and many more!
Wendy (Wales)
Bought some hallumi yesterday and going to try your recipe this evening. Thanks!
The hallumi last night was great! Thanks so much Wendy! I just loved the honey flavour. Will definately be doing it again soon!
Pingback: Halloumi, grilled cheese, fried cheese, Greek cheese, halloumi recipes
I read you blog last week. I like your blog. I had the cheese yesterday in batter as an alternative to fish and chips, it was on menu as Veggie fish n chips, and was gorgeous!
I love halloumi cheese, any other ideas how i can use it in recipes?
If it’s squeaky you’ve over cooked it!
Nice recipe, my other half will love this (she’s a struggling ex-veggie).
This looks lovely, I really like Halloumi in a curry, it goes really well. Great blog too, well done!
Wow, this post is fastidious, my sister is analyzing such things, thus I am going to convey her.
This sounds delicious. I usually pan fry my halloumi, which can be a bit hit and miss. Definitely going to give this a go.
Try Cothi Valley welsh Halloumi,lighter and less salty than commercial ones
Halloumi is amazing! I discovered it way too late in life! I was at a BBQ the other week and people were grilling it so I took a piece not realising it was a massive piece, but as I looked around I saw no-one else was looking so I just kept the whole piece, naughty!
That is one juicy picture, I love it x
I’ve been staring at the same squash and the same block of halloumi for weeks now and have had absolutely no idea what to do with them at all. Then yesterday (my 32nd birthday – not 33rd as I’d thought!) I got Nigel Slater’s new http://www.garciniacamboslim, Tender, and ideas/inspiration came flooding back.
Cut the halloumi into 1 cm thick slices and place on a piece of tinfoil which has been shaped into a tray (edges folded over and up).
Whisk the honey, oil, thyme and pepper together and brush thickly onto the slices. buy now here
it sounds like a perfect getaway! Your photos are too good – and I haven’t ever tried halloumi before – it sounds like quite a wonderful experience.
Delicious baked halloumi..
Excellent way of describing, and pleasant piece of writing to obtain information about my presentation
subject matter, which i am going to deliver in institution of higher education.Marketing Kona
I was wondering if you ever considered changing the layout of your site? Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people could connect with it better. Youve got an awful lot of text for only having one or 2 images. lisaMaybe you could space it out better?
I do agree with all of the ideas you have introduced in your post.They are very convincing and can definitely work. You know it is very useful for me and from many days, i was finding this. Know i am very happy to see your post and appreciate your work. fethiye rodos feribot
Thanks everyone for your comments, i really appreciate. Hugo, your comment made my day. Knowing that some people appreciate my work means a lot to me. It’s cool to see your interest in the language. Ruby is one wild beast but to me it’s the most interesting and elegant language out there.jasa pembuatan patung fiber
I would never outbid you Keith. Thank you for another informative posting. I never posted when you wrote this on June 23; as I figured the blog would soon be overran by “person who shall remain nameless”. It would appear there is finally a moderator; I am totally appreciative. Stopped coming this blog because of a tsunami of off-topic verbiage. Guess I can stop by more frequently now. Thank you, whoever.mobile pokies