Halloumi - Brunch of Champions

We made Halloumi yesterday.  We've made it a few times now and it's the easiest and least time consuming of all the cheeses we've made so far.  It is very similar to making Feta (see here), but seems to take less time and less attention.  The best thing is that it can be made and ready to eat in an evening, hooray!


Full instructions will come with a kit you can buy.  I use Mad Millie's, they have pretty much everything you need in the kits barring the milk.  But just to give you an idea, and to show how easy, these are the basic steps ...

Like Feta you start with heating milk, adding some rennet etc and then putting it in a insulated tub to keep at a steady temperature.  Once it is set and you can cut through it and leave a clean break, you run a knife through to cut it in to cubes and then stir to break up a bit and spoon in to a colander lined with cheesecloth.  Wrap the cheesecloth over the cheese and then place a heavy bowl (or bowl full of water) on top so it drains properly.  You only have to leave it a while until it has that Halloumi rubbery texture.  While that is draining, heat a big saucepan of water to boiling.  When the Halloumi is drained slice it in to pack sized portions and pop in to the boiling water.  When the Halloumi floats to the top, it is done and you can take it out and place on a cooling rack.  Then all that is left to do is sprinkle a bit of salt on each side of the cheese, it doesn't take much ... don't omit this bit, it gives the cheese most of it's flavour.  And just like that, you have Halloumi at about 4 packs for the price of one from a supermarket.  It keeps for weeks in the fridge too.

Stages in the Halloumi making process

We've had a busy weekend in the garden so I thought we deserved a decent brunch to keep us going.  I don't like to brag but this is possibly the best brunch ever!! Try this with store brought if you don't fancy making your own, mmmmmmmmm!

Halloumi Brunch (ingredients per person, multiply by however many you are feeding!)

- 2 slices bread, ciabatta or a good crusty loaf work well
- 2-3 slices, Halloumi
- 2 rashers, Bacon
- 3 Mushrooms, quartered
- Baby Spinach, a handful each, it shrinks down!
- Cherry tomatoes, a few each, halved
- Pesto
- Olive oil 
- Basil leaves

Brush bread slices with a small amount of olive oil and set under the grill.  Fry bacon and mushrooms in a large frying pan.  When bread and bacon almost done cook Halloumi with a little olive oil in another hot pan until nice and golden on each side.  At the last minute put the spinach in the pan with the bacon and toss through, it won't take long.  Spread a little pesto on the bread, top with the bacon, mushrooms and spinach, finish with Halloumi and tomatoes, garnish with a few basil leaves.

Brunch goodness

That set me up nicely for the gardening activities for the day!  We got the shed cleared out and tidied up so I can find everything again, lawns mowed, seeds sown and fruit trees sprayed. I've got seeds started in the greenhouse for tomatoes, lettuces, basil, peas and Jalapenos, they don't look very exciting at the moment, but hopefully in a few weeks they will all be starting to show signs of life!

The messy shed is tidied up ready for the new season, which starts here with the new seeds

 Hope you have all had a wonderful Sunday in the sun ...