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Halloumi is a Greek cheese that retains its shape during the cooking process.
- 1 glue
- 40 grams of Halloumi cheese
- 1 tablespoon sesame seeds
- 2 tablespoons cooked couscous mixed with ripe sunflower seeds
- 4 sun-dried tomatoes
- a few arugula leaves
- salad for serving
Preparation time: less than 15 minutes
RECIPE PREPARATION Wrap with grilled Halloumi, cous-cous, sun-dried tomatoes and arugula:
Cut the cheese into slices and fry on both sides for a few minutes until golden. At the end, add the sesame seeds and cook for another minute.
In a bowl, place the cheese slices, couscous, dried tomatoes and arugula in the desired order and eat with a large salad.
Wrap with grilled Halloumi, cous-cous, sun-dried tomatoes and arugula - RecipesI continue to tour the world and I invite you today Abkhazia for it is a national holiday.
Self-proclaimed independence from Russia in 1992 is celebrated.
Trying to discover this region I found this wonderful recipe that I really liked.
1/2 teaspoon paprika or dried pepper
1/2 teaspoon spice mixture Akhkhyla - The recipe here
2-3 tablespoons oil
6 slices of dried tomatoes (my idea)
For serving and decoration:
1/2 red onion salad
100 g 0% cottage cheese (mixed with salt, pepper, 1 tablespoon vinegar and half a finely chopped onion)
Cut the eggplant into 1 cm slices.
In the original recipe, they must be fried in oil.
I greased them with 2 tablespoons of oil, put salt and dried thyme on top and put them in the oven for 20 minutes, turning them once.
Mix the walnut kernel with the dried tomatoes and the desired spices.
Salt check (I didn't put it because the dried tomatoes were salty).
Spread the obtained mixture on the eggplants taken from the oven while still hot.
Garnish with slices of onion and fresh basil.
Serve as an appetizer or appetizer with cheese sauce or as a garnish for a grilled meat or fish.
The cheese sauce is light and refreshing.
* make your own calculation depending on the products used
All my keto recipes - here.
Donuts in vinegar with kiwi
A tasty recipe for Donuts in vinegar with kiwi from: donuts, kiwi, vinegar, sugar, oil, salt, bay leaves and pepper.
- 35-40 gogosari
- 12 kiwis
- 1 liter of vinegar
- 250 ml water
- 250g sugar
- 250 ml oil
- 1 tablespoon with a pinch of salt
- Bay leaves
Method of preparation:
The donuts are washed, the seeds are removed and cut into quarters. Kiwi is cleaned, cut into rounds and placed on the edge of the jar.
Vinegar, water, sugar, oil, salt, bay leaves and pepper are mixed in a saucepan and boiled.
Wrap with grilled Halloumi, cous-cous, sun-dried tomatoes and arugula - Recipes
I also used 2 special spices:
- Black salt from Hawaii - see here
- allspice / pepper, allspices from Jamaica - see here.
Christopher Columbus was the one who brought the plant from the Caribbean, believing it to be pepper. In fact, allspice pods look a lot like some large pepper pods.
Before the First World War, allspice was widely used, but during the war many trees were cut down and production was never resumed.
Due to the name of & # 8222piper with clove flavor & # 8221, with which it is known especially in Europe, allspice can be likened to cloves, even confused with them.
It is produced mainly in Jamaica, but also in Guatemala, Honduras and Mexico.
Allspice is used as a spice in the kitchen, with a hot and aromatic taste, a combination of cloves, nutmeg and cinnamon.
It is recommended to use whole grains, allspice losing its flavor very easily. It is used to flavor fish, marinate pork or mutton, or to prepare pickles with horseradish and pepper.
5 kg of tomatoes
4 cloves of garlic
5 tablespoons olive oil
sea salt, pepper
1 tablespoon Hawaiian black salt
1 tablespoon Jamaican pepper
1 teaspoon sugar
Method of preparation:
Peel the tomatoes (after passing them through boiling water).
Finely chop them and boil them in a deep pot.
Add sugar, Hawaiian black salt and Jamaican pepper.
Peel and finely chop the onion and garlic.
In a deep frying pan, lightly fry the onion in the hot garlic oil.
Don't color too hard.
Pour over the tomatoes, mix, add oregano and salt and pepper to taste.
Boil for 50 minutes - 1 hour on low heat, stirring occasionally.
The sauce is ready.
Put the hot sauce in clean, dry jars, close them tightly and turn them upside down.
Let it cool in this position overnight.
Keep them in a dry and sunless place (pantry).
You can also freeze.
For pizza (my recipe here) I prefer to mix the sauce before use (I take out the peppercorns and oregano too big), for other dishes I use it as it is.