Lazy summer days are just around the corner, and I don’t want to miss any 🙂
I guess nothing compares with a breezy afternoon spent on the beach, ideally a Greek island beach 🙂 where you can enjoy fresh seafood and grilled Halloumi cheese with a cold glass of white wine. But if this is just a wild dream, you can always bring the summer feeling to your home, directly into your plate: fresh grilled Halloumi cheese with roasted peppers and a nice balsamic dressing.
I don’t think you’ll need more!
I dare to say that Halloumi is the mother of cheese, an unique piece of work that beats all your believes of how a slice of cheese should be consumed. Warm, chewy and with a nicely thin crunchy crust. Halloumi should always be served hot, as with every second it cools, you’ll get a taste far from perfection and how Halloumi cheese should really be like.
A simple and delicious summer dish that will definitely amaze your tastes buds.
Let me know in the comments sections your favorite Halloumi cheese recipes.
Love,
Cori
- 200 gr Halloumi cheese
- 2 bell peppers of different colors
- 3 tbsp olive oil
- 1 tsp balsamic vinegar
- salt and pepper freshly grated
- fresh dill
- Heat a frying pan over a medium heat.
- Slice the Halloumi cheese into thick and even slices (approx 1 cm each). Set them aside.
- Cut the bell peppers into medium chunks and arrange them, one by one in the frying pan drizzling 2 tsp of olive oil. Season with salt and pepper. Cook them for 10-15 minutes until the edges are a bit burned, but still keep a firm bite.
- Heat the grill over a medium heat for 3-4 minutes, or until the heat is evenly spread across the whole surface.
- Add the Halloumi cheese slices and let them cook for 3-4 minutes on the first side. When the underside is golden brown, flip them over and cook the second side too, but keep in mind that this side will cook faster. It will need around 2-3 minutes to get the golden brown color.
- When ready, place the Halloumi slices on top of the bell peppers and serve with a balsamic vinaigrette and fresh dill.
- Don’t forget to pair it with a dry cold glass of wine.
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Halloumi de vara cu ardei copti
Cred ca nimic nu se poate compara cu o dupa-amiaza usor racoroasa, petrecuta pe o plaja, de preferat pe o insula din Grecia 🙂 unde sa te poti bucura din plin de fructe de mare, branza Halloumi gata luata de pe gratar si un pahar rece de vin alb. Dar daca totul este un vis indepartat acum, poti sa recreezi scenariul la tine acasa, direct in farfuria ta cu o portie de ardei copti si branza Halloumi la gratar si o vinegreta fina de otet balsamic.
Indraznesc sa spun ca Halloumi este mama tuturor branzeturilor, atat de unica incat bate de departe orice convingere despre cum ar trebui consumata o felie de branza. Calda, usor “scartaitoare” si cu o crusta fina si caramelizata. Halloumi trebuie intotdeauna servita calda, cu orice secunde in care se raceste, se pierde din perfectiunea ei.
200 gr branza Halloumi
2 ardei de culori diferite
3 linguri ulei de masline
1 lingura otet balsamic
sare, piper praspat macinate
marar proaspat
Incalzeste la o temperatura medie o tigaie antiaderenta.
Felieaza branza in bucati egale, cam de 1 cm grosime fiecare. Taie grosier ardeii, condimenteaza-i cu sare si piper si adauga-i, bucata cu bucata, in tigaie. Stropeste-i cu 2 linguri de ulei de masline. Lasa-i la foc mediu cam 10-15 minute, pana ce colturile se rumenesc, dar isi pastreaza inca o textura ferma.
Intre timp, incinge si gratarul la foc mediu si adauga fellile de branza. Frige-le cam 3-4 minute pe prima parte, intorce-le si mai lasa si cealalta parte pe gratar, pentru 2 -3 minute, pana ce devine caramelizata si aurie pe fiecare parte.
Transfera branza peste bucatile de ardei copt si stropeste cu o vinegreta de otet balsamic.
Nu uita sa ai alaturi si un pahar de vin alb sec.
Povesteste-mi in sectiunea de comentarii care este reteta ta preferata cu branza Halloumi.
Love,
Cori
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