Latest news with #Halloumi
Indian Express
2 days ago
- Entertainment
- Indian Express
‘From dreamy mornings to filmy nights…': ‘Param Sundari' Janhvi Kapoor walks us through a working day in her life
'From dreamy mornings to filmy nights of #BheegiSaree… here's what a day in Sundari's world looks like,' Janhvi Kapoor captioned her Instagram post as she walked us through a day in her life while filming for an upcoming movie. 'I've been working out really hard,' said the Param Sundari actor, while filming a song sequence. She drank a pre-workout protein smoothie, did her skincare, and got ready for a session. After a grueling Pilates session and killing it on the treadmill, she indulged in fried Halloumi cheese with a Cajun dip. Next, she applied a DIY face mask and then dunked her face in ice water to brighten up her skin. Let's decode her filming prep: Gaurav Thakur, strength and conditioning coach at Somaiya Sports Academy, Somaiya Vidyavihar University, told that cardio helps burn calories, while Pilates improves mobility, flexibility, core strength, and balance. However, Thakur warns, 'If you do Pilates before cardio, your stabiliser muscles will be fatigued, preventing you from performing cardio exercises later effectively.' Thakur recommended a light pre-workout meal 40-60 minutes before exercising, avoiding fats as they take longer to digest. For optimal benefits, he advised Pilates and cardio twice a week. Kapoor started by taking curd with an extra layer of malai, honey, and mashed bananas in a bowl. Mixing it well together, she applied it to her clean face. Next, she squeezed an orange and applied its juice to the mask, gently rubbing it across her face. After washing the mask off, she applied almond oil under her eyes. Explaining its efficacy, consultant dermatologist Dr Aanchal Panth noted that while it is a hydrating mask, applying orange on the face is not recommended. 'This is a good mask, especially if you have dry skin, as it will help in moisturising — thanks to the malai,' she said, however, pointing out that scrubbing orange juice on the face can be very irritating to the skin. 'It can sensitise your skin towards UV rays, especially if you are someone with sensitive skin or dark spots. Avoid this completely,' she added. As for the almond oil, Dr Panth explained that it can be applied under the eyes as well as on the whole face, especially after the trauma done by the orange; it acts as a good moisturiser. However, it's essential to consider your skin type, allergies, and individual concerns before incorporating this remedy into your skincare routine. Consulting with a dermatologist or skincare professional can also provide personalised recommendations tailored to your specific needs. Dr Sonali Kohli, Consultant Dermatologist and Venereologist, Sir H. N. Reliance Foundation Hospital and Research Centre, said that the idea behind ice facial treatment is that the cold temperature constricts blood vessels, which can reduce inflammation and puffiness in the skin, as well as temporarily tighten pores and create a brighter complexion. 'The science behind ice facial is based on the physiological effects of cold temperature on the skin. When your skin is exposed to cold temperatures, the blood vessels in the skin constrict, reducing blood flow to the area. This can cause a temporary reduction in inflammation and puffiness, as well as a tightening of the pores and skin'. While there is no harm in trying out this trend, it may not provide long-term skin benefits. 'It is generally safe to try an ice water facial, but there are some things to keep in mind. First, be sure to use clean, sterile water to avoid introducing bacteria to your skin. Also, avoid holding your face in the ice water for too long, as this can damage the skin and blood vessels,' she advised. Janhvi Kapoor is a fitness enthusiast in the truest sense. Her stellar physique and washboard abs are a testament to her dedication to fitness. Despite her busy schedule, she makes it a point to maintain a proper fitness regimen, which keeps her active and healthy. If you want to take inspiration from her fitness routine, read on.
Hamilton Spectator
02-08-2025
- Lifestyle
- Hamilton Spectator
Level up your camping game with these easy cooking hacks
If you are ready to be a campsite crowd-pleaser this August long weekend, then step up your game with a few fireside food hacks. From breakfast tips to late-night snacks, give one of these suggestions a try this August long weekend. Try making your pancake batter ahead of time. Use a dollar store or empty condiment container with a squirt lid, a to-go shake container or even a large, resealable plastic bag. Mix the batter together — with milk or eggs if your recipe calls for them — and store in a refrigerated area. When you're ready to fire up the griddle for breakfast, open the squirt lid or snip a small hole into the plastic bag and easily pour out your pancakes. Want a cutlery-free way to eat your eggs in the morning? Turn an omelette into a wrap. Add eggs to a bowl and whisk them. Add in any spices you desire to the egg mixture. On a cutting board, prep any toppings you desire, such as shredded cheese, peppers, olives, onion, tomatoes or mushrooms. To assemble, add the eggs to a warm skillet. They will cook quickly. Then add the toppings to the skillet. Stick a soft tortilla shell on top and let it cook for less than a minute. Flip it over and cook on the other side. Wrap it up and enjoy. Adults can look sophisticated around a campfire by making savoury s'mores. Grab some Babybel, Halloumi or brie cheese and stick it onto a roasting stick. Put it over the campfire to start melting the cheese. Once it's done, grab a cracker and add some deli meat to compliment the flavour. Turn a regular hot dog into an upscale pig-in-a-blanket. Keep instant crescent dough chilled and grab some hot dogs to roll them into the sheet of dough. Pinch the seams together well so the dog doesn't escape. Stick the combo onto a roasting stick and cook over low coals. Rotate the crescent dogs frequently until golden brown and cooked through. Step up your s'more game by using a waffle or sugar cone instead of crackers. Grab an empty ice cream cone and add some marshmallows, followed by dessert toppings like sprinkles, chocolate chips, M&M's, cookie bits, gummy worms, fruit or whatever you can dream up. Wrap the filled cone in tin foil and throw it into the campfire coals for five to seven minutes. Carefully remove and unwrap — but be aware it may be hot for some time. If your marshmallows are stale or if you don't have any chocolate on hand, there's a quick fix from the grocery store. Marshmallow fluff or Nutella can add spreadable sweetness to your s'mores. If using marshmallow fluff, try the viral Reese's Peanut Butter Cup trick: The chocolate cup goes onto the roasting stick first, then it's dunked into the marshmallow fluff and roasted in the fire. Slide it onto graham crackers once it's done. To keep those pesky mosquitoes away, especially when cooking, try burning some herbs in your fire during the peak bug time at dusk. Mosquitoes detest strong herbs like lavender, mint, lemon balm, sage and citronella. Bundle the herbs together and put the leaves to the side of the fire, rather than directly in the centre so it doesn't burn too quickly. The smoke carries the smell and mosquitoes should leave you alone. Depending on the size of your fire, you can use a little or large bundle of herbs. Keep a few bundles handy to continually toss into the fire as needed. You can also bundle the herbs in some tin foil and add some olive oil to help the herbs burn longer. Enjoy your long weekend.
Glasgow Times
30-07-2025
- Entertainment
- Glasgow Times
Beloved Glasgow pub announces exciting new partnership
The Torrisdale Tavern, located in Strathbungo, has revealed it will be teaming up with Halloumi, bringing some of the "finest" Greek food in Glasgow to their Southside venue. Known for its warm, homely atmosphere, the Torrisdale Tavern is cherished by locals and often described as a "second living room" for regulars. READ MORE: Plan for foodie shipping containers at Broomielaw goes before council The pub also caters to sports fans, boasting six large screens and a projector to show all major games. The pub posted the exciting news on social media, saying: "We've teamed up with our pals over at Halloumi to bring some of the finest Greek food in the city back to the Southside." READ MORE: This Glasgow food favourite has been named among the UK's best While full details of the collaboration have yet to be revealed, anticipation is building among customers keen to see what the new partnership will bring. Halloumi, renowned for its modern Greek-Cypriot cuisine, is known for dishes cooked from scratch using homegrown and locally sourced ingredients. The popular restaurant and bar currently operates in Glasgow's Merchant City and on Hope Street.
Perth Now
09-07-2025
- Business
- Perth Now
WA town's iconic farm shop dazzles to bring home the cheddar
Brunswick's local farm shop has successfully brought home the cheddar, earning multiple medals at the Perth Royal Dairy Awards alongside another Harvey icon. Melville Park's Barbara Connell and David Doepel managed to dazzle the judges at the prestigious event last month, taking home gold for their Caerphilly cheese, three silvers for their Buff Mozzarella, Gouda and Halloumi and bronze for their yogurt. It was the first time the husband and wife have entered any competitions, though the pair have been making cheese for several years after starting with a home kitchen kit during COVID and moving up to opening their cheese factory 18 months ago. Still developing their skills, Ms Connell said it was gratifying — and a bit surprising — to earn so many awards at the event. Melville Park's David Doepel and Barbara Connell. Credit: Craig Duncan 'On one hand, it's really surreal, but on the other hand, we've worked really hard to learn the craft and get better at it,' she said. 'It's a lovely kind of reinforcement of a really crazy notion.' Ms Connell said when she first told people their plans to make cheese at the farm they'd likely think she was crazy, 'When we started saying to people, 'we're gonna make cheese here', people said 'OK, take the sharp scissors away from the girl',' she said. 'So it's really kind of nice to be recognised, and to feel like we set out to do something, and we've accomplished it.' Melville Park's award winning cheese. Credit: Craig Duncan Mr Doepel — a former biologist — said cheese making was the perfect mix of biology and art which celebrates the history of the region bringing something unique to the world. 'You could count on two hands the number of artisanal cheese makers in Western Australia, so it's not like you're trying to find room for your gin on the shelf with 50 other companies — it's unique, it sells itself, and people value it,' he said. 'And we get incredible satisfaction out of making something, creating something, and then have people respond to it.' Mr Doepel said he was 'gobsmacked' and 'encouraged' by their cheese winning so many awards. 'It's the first time we've entered, and I was nervous as, when we went up to the awards, because you go and you think, 'OK, I'm going to be there with all our peers, what happens if they don't call your name out and then you're embarrassed in front of your peers,' he said. 'But exposing yourself to formal criticism like that is also how you learn, and we're really proud.' South West icon Harvey Fresh also had major success in this year's competition, earning champion unflavoured milk and the most successful WA dairy exhibitor in the competition.
Eater
03-06-2025
- Entertainment
- Eater
The Best Peach Recipes, According to Eater Staff
Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks and recipes, and kitchen gadgets. She loves canned peaches straight from the jar. Peach season is upon us which means, yes, you can dive straight into ripe peaches, the juices trickling down your arm and leaving behind a sticky trail that smells like summer. Alternatively, you could whip up a peach and halloumi salad, pair grilled peaches with goat cheese and runner beans, or turn them into a cake. If you're looking for the best peach recipes to try out this summer, here are the favorites of six Eater staffers. Seared Halloumi Cheese and Nectarine Salad Zaynab Issa, Bon Appétit Here are a few food facts (you might say opinions, but I'd argue they are facts ) that I will always stand by: Halloumi is one of the best — and more deeply underrated — cheeses. More people should be using sumac. Peaches (and nectarines) are one of the best fruits to incorporate into savory dishes. This salad recipe from Bon Appétit combines all three maxims into a near-perfect summer dish. I've made it multiple times, each time riffing just a bit (as one should with salad) — changing out the pomegranate molasses for tamarind paste (when I ran out of the former), adding cucumbers (never a bad salad move), swapping different herbs (if you're out of parsley or mint, tarragon or basil would be great here too). And, of course, using peaches instead of nectarines, depending on what looked good at the market that week. The real fundamentals are the halloumi, stone fruit, and sumac combo, which results in a sweet-salty-tangy bite that encapsulates summer in one perfect mouthful. — Ellie Krupnick, executive director of editorial operations Grilled Peaches and Runner Beans with Goat Cheese Yotam Ottolenghi, The Guardian We take our peaches seriously out in Georgia and it's prime peach season right now. Every summer, I make chef Yotam Ottolenghi's grilled peaches and runner beans with goat's cheese. It sounds like an odd combo, doesn't it? But trust me, smokey grilled peaches and green beans (I substitute) are brilliant together,especially served warm and dotted with soft goat's cheese, salted almonds, torn mint, and drizzled with honey and olive oil, and a squeeze of lemon juice. It looks striking on a table with all its colors, and you get to use your prettiest platter. As Ottolenghi would say, sit down and tuck in. It's divine. — Henna Bakshi, regional editor, South Peach Poundcake Jerrelle Guy, NYT Cooking I come from the school of thought that peaches are best enjoyed in their natural form, preferably over a sink. Why add to the perfect, sweet juiciness naturally emitted from the South's best stone fruit? Enter Jerrelle Guy, baker, cookbook author, and culinary disruptor to my kitchen. Her peach pound cake recipe gets everything right about using peaches in dessert form, in large part thanks to the genius direction to dice the fruit into chunks, allowing large bits to retain their irresistible flavor and much of their texture within the cake. This is one of the easier cakes to make, requiring only a food processor or blender and a bit of elbow grease. The result of your labor? Slices of divinely sweet pound cake studded with generous hunks of summer fruit. The glaze may be too sugary for some, but if you have a sweet tooth and decide to include it, do take Guy's tip to heart: purchase the boldest, deepest-colored peaches you can get your hands on, as the skins will enhance the blush of the glaze. — Kayla Stewart, senior editor Bourbon Peach Upside Down Cake Pate Giltner, The G&M Kitchen I wait the entire year for peach season to arrive just so I can make this upside-down cake. Juicy, sweet yellow peaches are layered at the bottom of a pan, drizzled with a rich — yet not too sweet — bourbon caramel. The cake component is practically foolproof, with just a handful of ingredients mixed together and dumped on top. The alcohol in the bourbon cooks off, leaving only a whisper of the base notes of whatever bourbon is used. The cake is dense, but not overly so, and bakes up quite tender, sturdy enough to act as a base for the peaches and caramel. The only challenging part of this recipe is getting the caramel just right, but with some practice and plenty of attention to keep the sweet mixture from burning, it's not too difficult. When peaches are in peak season and I'm entertaining, I may make this cake multiple times — it's just that good. — Rebecca Roland, associate editor, Eater LA Peach Cake John Kanell, Preppy Kitchen This peach cake recipe from Preppy Kitchen is unabashedly easy and forgiving, but also produces a cake that is worthy of a summer dinner party (especially if you artfully arrange the peaches on top and serve with freshly whipped cream). The batter comes together seamlessly in a stand mixer and calls for a dollop of sour cream for richness and subtle tang. You can substitute that with Greek yogurt, as I often do, and also zhuzh the cake up with vanilla bean paste or a dash of cinnamon. The result is a fragrant cake with chunks of peaches suspended throughout its crumb, making every bite taste like summer. My only note is that it typically takes longer than the 45 minute bake time the recipe calls for, especially as the peaches release their juices; just be sure to check on your cake as it bakes, as every oven is different. — Kat Thompson, associate editor, Eater at Home Peach Cobbler with Hot Sugar Crust Renee Erickson, Food52 Pies, crisps, and buckles all make perfectly good, buttery landing pads for juicy summer peaches, but Renee Erickson's peach cobbler with hot sugar crust has my heart. For the past seven summers, it's been my end-of-summer swan song. The magic of this untraditional cobbler lies in its namesake crust: you sprinkle sugar over the batter, then pour boiling water on top. It feels almost wrong as you're doing it, but the result is irresistible — a crisp, crackly top with a tender, fluffy interior, all perched over a pile of sweet, collapsed peaches. — Kaitlin Bray, director of audience development Highlighting the people, products, and trends inspiring how we cook now
