Easy Fish Chowder Recipe
| Soups
Type: Easy Fish Chowder Free Cooking Recipe - Soups It's alright! Ingredients / Directions " Directions:2 lbs haddock fillets3 cup(s)s water4 cup(s)s potatoes1/2 inch chunks1 cup(s) yellow onionschopped1/2 cup(s) green pepperschopped1 cup(s) tomatoespeeled and chopped1 cup(
[ read more ]
semi freddo
| General Recipes
Cooking receipe to make semi freddo under category General Recipes. You may find some video clips related to this receipe below.semi freddojamie olivernaked chef1 vanilla pod 55g sugar 4 large fresh free range eggs separated 500ml double cream saltRemove the seeds from the vanilla pod by scoring dow
[ read more ]
Nasi Kunyit
| Cyber Kuali
Cooking receipe to make Nasi Kunyit under category Cyber Kuali. You may find some video clips related to this receipe below.Nasi KunyitBy Amy Beh
[ read more ]
Raspberry Cream Pie
| Everyday Recipes
Cooking receipe to make Raspberry Cream Pie under category Everyday Recipes. You may find some video clips related to this receipe below.Raspberry Cream PieRecipe By :Serving Size : 8 Preparation Time :0:00Categories : Cakes/PiesAmount Measure Ingredient -- Preparation Method-------- ------------ --
[ read more ]
Cooking receipe to make haloumi info under category General Recipes. You may find some video clips related to this receipe below.
haloumi info
Traditionally Cypriot haloumi was made either from “oats or sheeps milk. Nowadays haloumi is exported from Cyprus in two forms the fresh variety and the hard or older variety. It is mostly made with a combination of primarily cows milk and some sheeps milk. The fresh variety which has a shorter shelflife and is sold prepacked has an unmistakable elastic texture and a savoury salty taste. It is eaten fresh it goes well with tomatoes but it is at its best sliced and grilled either over charcoal or on a ridged heavy castiron pan. It is also fried in olive oil and served as part of a mezze or it may be fried with eggs. If it is too salty first rinse it under cold water.
The older matured variety is normally kept in brine in tins and sold by the weight. This cheese is fairly hard in texture and quite salty. It is mainly used grated over pasta dishes with a little mint and for a Cypriot version of ravioli as well as for grilling.
[tubepress mode=’tag’, tagValue=’haloumi info’]
