Friday food:--BBQ haloumi kebabs
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Another Curtis Stone recipe this week – very quick and easy. I’ve found that if you cut the zucchini with a mandolin you need to soak the ribbons as the recipe suggests, but if you use a vegetable peeler, the strips are pliable enough so you can fold them without prior soaking.
Haloumi, or halloumi, is traditionally a Cypriot sheep’s milk cheese, rennet free. It holds its form when cooked and squeaks against your teeth when you bite it – children love it!
The recipe is available at
http://recipes.coles.com.au/recipes/3169/bbq-haloumi-vegetable-kebabs/
Haloumi, or halloumi, is traditionally a Cypriot sheep’s milk cheese, rennet free. It holds its form when cooked and squeaks against your teeth when you bite it – children love it!
The recipe is available at
http://recipes.coles.com.au/recipes/3169/bbq-haloumi-vegetable-kebabs/
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