{"id":1298,"date":"2022-08-30T01:54:11","date_gmt":"2022-08-30T01:54:11","guid":{"rendered":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/?p=1298"},"modified":"2022-08-30T01:54:46","modified_gmt":"2022-08-30T01:54:46","slug":"make-it-at-home-cooking-with-haloumi","status":"publish","type":"post","link":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/2022\/08\/30\/make-it-at-home-cooking-with-haloumi\/","title":{"rendered":"Make it at home: Cooking with Haloumi\u00a0"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Haloumi is one of our favourite cheeses to cook with and a taste sensation.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Originally made in Cyprus from sheep\u2019s milk, this salty, squeaky versatile cheese is a favourite with our workshop attendees, where we use cow\u2019s milk (which would be frowned upon by purists)!\u00a0<\/span><\/p>\n<p><b>How to cook Haloumi<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You can bake, roast, BBQ, grill or fry and it will retain its shape \u2013 developing a crispy golden-brown crust on the outside, it remains tender on the inside. However, we do recommend eating Haloumi while it is warm, or it may develop a rubbery texture if it becomes cold.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Enjoying your Haloumi is so easy \u2013 why not try:\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Freshly cooked<\/span><\/i><span style=\"font-weight: 400;\">: by itself (always a treat) or drizzled with lemon juice, honey or balsamic glaze; sprinkled with herbs such as oregano, mint, thyme or chilli flakes; or dusted with spices like sumac, cumin or paprika.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Snacks<\/span><\/i><span style=\"font-weight: 400;\">: Haloumi fries (yes \u2013 they are a thing!); use with dips, bruschetta, mini brochettes (try it with prawns), toasties.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Breakfast<\/span><\/i><span style=\"font-weight: 400;\">: if you love a cooked breakfast, we highly recommend adding Haloumi; you can also try Haloumi with smashed avo on sourdough, mixed with watermelon or other fruits with yoghurt.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Salads<\/span><\/i><span style=\"font-weight: 400;\">: keep it simple with fresh tomatoes and basil; or try lentil, tomato and pesto; radicchio and pomegranate; beetroot, baby spinach and red onion; or add to your garden Greek, Vietnamese or any other salad you eat regularly.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Meals<\/span><\/i><span style=\"font-weight: 400;\">: burgers, skewers on the BBQ, stuffed capsicum or eggplant, pizza, and pasta dishes.\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Haloumi is not just for vegetarian meals; it can also add something special to many meat dishes that you cook.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">How do you enjoy your Haloumi? Why not try some of these alternative suggestions?\u00a0<\/span><\/p>\n<p><b>Want to learn how to make your own cheese and dairy products?\u00a0<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Valley Cheesemakers offers Cheesemaking Workshops in Kangaroo Valley \u2013 and we encourage people to enter their cheese and dairy products in the annual Kangaroo Valley Show.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Get in touch by email: <\/span><a href=\"mailto:info@valleycheesemakers.com.au\"><span style=\"font-weight: 400;\">info@valleycheesemakers.com.au<\/span><\/a><span style=\"font-weight: 400;\">\u00a0or visit our website at <\/span><a href=\"http:\/\/www.valleycheesemakers.com.au\/\"><span style=\"font-weight: 400;\">www.valleycheesemakers.com.au<\/span><\/a><span style=\"font-weight: 400;\">.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Follow us on Facebook or Instagram @valleycheesemakers.<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Kathy and Rosie<\/span><\/i><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Haloumi is one of our favourite cheeses to cook with and a taste sensation.\u00a0 Originally made in Cyprus from sheep\u2019s milk, this salty, squeaky versatile cheese is a favourite with our workshop attendees, where we use cow\u2019s milk (which would be frowned upon by purists)!\u00a0 How to cook Haloumi\u00a0 You can bake, roast, BBQ, grill [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":1299,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"acf":[],"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"Kangaroo Valley Voice","distributor_original_site_url":"https:\/\/kangaroovalley.nsw.au\/valleyvoice","push-errors":false,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts\/1298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/comments?post=1298"}],"version-history":[{"count":1,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts\/1298\/revisions"}],"predecessor-version":[{"id":1300,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts\/1298\/revisions\/1300"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/media\/1299"}],"wp:attachment":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/media?parent=1298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/categories?post=1298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/tags?post=1298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}