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Saturday, 6 August 2016

LCHF Breakfast or Lunch Fry Up with Halloumi


Have you heard of Halloumi? It's pronounced ha-loo-mee.

It's a semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or sheep's milk, or a combination. It has a mild salty flavour and lends itself beautifully to cooking due to its firm texture which is retained even when cooked and exposed to high temperatures.

Availability:
In good supermarkets and speciality stores.

Choose the best:
Cut into slices - the halloumi should 'squeak' as it is cut into.

Store it:
An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.

Cook it:
Fantastic fried, grilled or barbecued. Added to salads or served with vegetables. Halloumi is often served with chopped mint to add flavour. Also goes well with finely chopped chilli.

Alternatives:
Try mozzarella.


These facts from here

Now how about this wonderful breakfast or lunch fry-up, surely one of life's simple pleasures! You can take a 'normal' fry up to the next level by adding some halloumi - after all everything's better with cheese - wouldn't you agree!

Ingredients:
Serves Four
2 tsp light olive oil
4 large flat mushrooms
4 tomatoes
250g halloumi
4 medium eggs
260g spinach

Method:
1. Heat 1 tsp olive oil in a large frying pan. Brush away any dirt on the mushrooms. Season with salt and pepper and place them, stalk-side down, in the pan. Cook for 3 minutes, turn, then cook for a further 5 minutes. Place on a tray and transfer to a warm oven.
2. Halve the tomatoes and remove the green 'eye' with a small, sharp knife. Season with salt and pepper, then place them cut-side down in the pan and cook without moving for 3 minutes. Gently turn over and season again. Cook for a further 2 minutes until tender, but still holding their shape. Transfer to the tray in the oven.
3. Slice the halloumi into 8 pieces and pat dry with paper towels. Add the remaining olive oil to the pan over a medium heat. When hot, add the halloumi and cook for 2 minutes without stirring, until the bottoms are well-browned. Turn the slices over and brown for a further 2 minutes. Transfer to the tray in the oven.
4. Lastly, crack the eggs straight into the pan. If it starts to spit, turn down the heat slightly. Cook to your preferred stage, season and gently remove. While the eggs cook, pierce the bag of spinach several times and place on a non metallic plate. Cook in the microwave according to packet instructions and allow to stand for 1 minute. Transfer to a large bowl and squeeze out any excess liquid.
5. Once all the ingredients are cooked, serve on warm plates and enjoy with your choice of condiments.

Each serving provides:
4.5g carbohydrate 3.3g fibre 27.1g protein 26.8g fat

Original recipe idea from here

You may also want to enjoy a tasty Halloumi salad with some orange and mint - a taste of the Mediterranean - you can see the recipe idea here

However you choose to use Halloumi, I hope you enjoy it...

All the best Jan

7 comments:

Happyone said...

No I haven't but it sure sounds like one I would like.

Connie said...

I haven't either, but the photo makes my mouth water . . . you :)

The Happy Whisk said...

No, never tried it. Not even before the allergies and other issues. Heard the name but that was it.

Stephanie said...

What an interesting recipe, my friend. I have never had Halloumi, but your dish looks oh-so-good! Thanks for sharing :)

Hugs to you!

Jo said...

I have heard of halloumi but I've never tried it. We sometimes have breakfast for lunch on a weekend, a bit of a treat.

eileeninmd said...

Hello, I have never heard of halloumi. I am always willing to try new things and dishes. This recipe sounds good! Thanks for sharing. Happy Sunday, enjoy your day and the new week ahead!

Phil Slade said...

The video was slow to load. I thought Paolo Nutini was one of your recipes - doh.

Halloumi is a firm favourite when we go to Skiathos. Often the starters are so big we have to share the plateful. Good with a glass or two of wine for sure.