Archiv für den Monat: September 2006

Lemon & rosemary halloumi skewers

3 Antworten

Lemon & rosemary halloumi skewers

Lemon & rosemary halloumi skewers 004

Lemon & rosemary halloumi skewers Lemon & rosemary halloumi skewers

YIELD: 4 Servings

Lemon & rosemary halloumi skewers

These vegetarian & light skewers are full of flavour and colour.

INGREDIENTS:

  • 2 tablesp. olive oil
  • 1 sprig rosemary, chopped
  • 1 large lemon, halved lengthways
  • 250 grams pack halloumi cheese, cut into large chunks
  • 1 small red onion, cut into 8 wedges
  • 1 courgette, cut into 8 chunks

SOURCE

Good Food Magazin 2006/07

modified by from:
Good Food Magazine, July 2006, p.23

INSTRUCTIONS

  1. Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from 1/2 lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
  2. Cut the other 1/2 lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade.

    Serve with houmous and couscous.

total time: 20 minutes
preparation time: 5 minutes
cook/baking time: 5 – 10 minutes

more recipes and entries in English

Zum Grillfest: Zitronen-Halloumi-Spieße

8 Antworten

Es gibt kein schlechtes Wetter nur die falsche Kleidung und die falsche Ausrüstung. So fand dann auch gestern Nachmittag, unterbrochen von wenigen Regenschauern, das Grillfest der neuen Klasse von Sohn No. 2 statt.

Grillfest 007-sm

Da ich ja nicht so die Anhängerin von gegrilltem Fleisch bin, gab es für mich

Zitronen-Halloumi-Spieße

Zitronen-Halloumi-Spieße 004

Halloumi-Stücke werden in einer Marinade aus Zitronensaft, -schale, Olivenöl und Gewürzen eingelegt und dann mit zusammen mit Zwiebeln, Zucchinischeiben und Zitrone auf einem Spieß gegrillt.

Echt lecker!

Haloumi-Spieße 002 Haloumi-Spieße 003

Das Rezept in Englisch gibt es hier.

WHB #48: Caramelised Blackberry Compote

4 Antworten

Genie, The Inadvertent Gardener is hosting this week the Weekend Herb blogging.
It’s getting autumn in Europe, everywhere you’ll find brambles now. Bramble fruit is the fruit of any plant of the Genus Rubus, such as the blackberry or the raspberry. The word comes from Germanic *bram-bezi, whence also German Brombeere. In popular UK usage the term primarily refers to the blackberry bush; in Scotland and the north of England it refers to both the blackberry bush and its fruit.

Brombeeren 004

In Schleswig-Holstein Brombeeren resp. blackberries grow in hedgerows, which is not a proper translation for the German word Knick. A mixture of small trees and shrubs are planted on an earth wall which can get a width up to 5 metres . You can buy blackberries on the farmer’s market, but it is more fun to go for a walk and pick them on your own.

Last year I prepared many cakes with blackberries: Blackberry & Cinnamon Cake, Blackberry Muffins, Blackberry & clotted cream shortcake and a “Pillow Cake“. So it’s time to try a dessert.

Caramelised Blackberry Compote

Caramelised Blackberry Compote

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Caramelised Blackberry Compote Button German
Categories: Dessert
Yield: 4 Personen

80 grams Sugar
1 tablesp. Butter
200 ml Red port wine or Madeira wine
1/2 Orange; the juice
1 tablesp. Lemon juice
500 grams Blackberries

============================ SOURCE ============================
http://www.ard-text.de/videotext/index.html
aus: 20-Minuten-Küche, AT-Verlag

— Edited *RK* 08/26/2006 by
— Ulrike Westphal

Caramelise the sugar in a pan until golden, add the butter, deglaze
with port or Madeira.

Add orange and lemon juice and reduce the liquid to a sirupy
consistency.

Add the blackberries and heat the blackberries until warm. Give into
bowls and cool.

Serve with whipped cream.

=====

weekend herb blogging at The Inadvertent Gardener

more recipes and entries in English