Latest news with #Halloumi
Eater
11 hours ago
- 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
Telegraph
6 days ago
- Health
- Telegraph
Halloumi and aubergine burgers
These burgers are so good they'll impress even the non-veggies. Halloumi and aubergine are charred on the grill, for a great balance of textures. The toppings are extra-special smoky garlic and herb mayo, a fiery roasted chilli butter, and peppery rocket that brings a pop of freshness to every bite. You'll need a couple of handfuls of hickory wood chips for the barbecue (or an alternative of your choice). Requires steaming and cooling time. Overview Prep time 10 mins Cook time 1 hr 10 mins Serves 4 Ingredients For the chilli butter 3 long red chillies 100g butter, softened ½ tsp sweet smoked paprika 1 tbsp finely chopped parsley For the garlic mayo 1 large garlic bulb 1 tbsp extra-virgin olive oil 1 sprig of thyme, leaves picked 100ml mayonnaise juice of ½ lemon For the burgers 2 large aubergines 2 × 250g blocks of halloumi, each halved horizontally 4 burger buns 60g rocket Method Step For the chilli butter, place 3 long red chillies on a hot barbecue and cook for about 10 minutes, turning often, until blackened all over. Pop them into a bowl, cover with cling film and let them steam for a few minutes. Step For the mayo, cut the top off 1 large garlic bulb to expose the clove tips. Sit, cut-side up, in a small heavy-based frying pan, drizzle over 1 tbsp extra-virgin olive oil, season and sprinkle with 1 sprig of thyme (leaves picked). Step Scatter a large handful of wood chips on to the barbecue coals for extra smokiness. Place the frying pan on the barbecue over indirect heat. Put the lid on the barbecue and cook the garlic for about 45 minutes, or until it is soft. Step Meanwhile, peel, deseed and finely chop the steamed chillies. Place in a bowl with 100g softened butter, ½ tsp sweet smoked paprika and 1 tbsp finely chopped parsley. Mix well and season to taste. Step Remove the pan from the barbecue and transfer the garlic to a plate. Leave to cool. Once cooled, squeeze the soft garlic flesh out of the skins into a bowl and mash well with a fork. Add 100ml mayonnaise and juice of ½ lemon, season to taste and mix to combine. Step Halve 2 large aubergines lengthways and cut a 2cm thick steak from each half. Cook the aubergine and 2 × 250g blocks of halloumi (each halved horizontally) on the barbecue over a medium-high heat for about 3-4 minutes on each side, until nicely browned and tender. Turn and brush them with a little chilli butter as they cook, but allow the halloumi to caramelise before flipping it over.
New York Times
20-05-2025
- Entertainment
- New York Times
Can a Restaurant Be Both Glamorous and Comforting? Cafe Zaffri Is.
There's an old term in Hollywood: a 'four-quadrant movie.' It describes a film that appeals to every demographic — men and women, young and old. A blockbuster like 'Finding Nemo,' 'Jurassic Park' or 'Wicked.' Allow me to introduce you to the four-quadrant restaurant. This is the place where you can take your parents, and where you can also host your birthday dinner. Where you can have a power lunch. Where you can take a picky eater. Where you can find a flaky croissant and a well-prepared steak. That restaurant is Cafe Zaffri, a majestic, marble-tiled home for Levantine cuisine that opened in February near Union Square. I have tested the restaurant — a soaring space with two dining rooms, one open and sun-soaked, the other dark and moody — with differing audiences, at various mealtimes. My friends and I have basked in the ivory atrium over crisp cigars of halloumi-esque jibneh dusted with so much lemon zest they taste like sunshine. When some British comrades complained to me that American restaurant food was too sweet, they experienced a change of heart over a simple lunch of skewers: silken ribbons of cabbage and pine nuts, slippery hunks of striped bass flickered with tart black lime powder, and grilled pork belly smeared with sticky date molasses. Want all of The Times? Subscribe.
The Sun
08-05-2025
- Business
- The Sun
Nando's reveals menu shake-up with five new items including burger and drink that will be perfect for summer
NANDO'S has just dropped its summer menu, and it's full of hot new arrivals. The popular chicken chain has introduced a mix of new menu items, from cheese-filled burgers to fresh dipping sauces. 2 2 The Big Cheese a juicy new burger packed with grilled halloumi, red pepper and pineapple salsa, creamy avocado slices, and slathered in the new Churrasco PERinaise. But it doesn't stop there. Halloumi lovers are getting another treat with Halloumi Sticks and a brand new PERi-Honey dip – a sweet, sticky twist that fans are already calling 'addictive.' The Halloumi Sticks & Dip with PERi-Honey will cost £4.95. The dip will also be available as an extra for £1.25. Also landing on the menu is a new Summer Grains salad which is a mix of chickpeas, dried apricots, lemon oil and yoghurt dressing. The Summer Grains salad will cost £4.25. It'll also be adding Charred Corn, slathered in a garlicky sauce and finished with PERi-Salt and spring onions, all for £5. And to wash it all down, Nando's is bringing out a new summer drink. The Tropical Quencher will retail for £4.25. Nando's is also inviting customers to help decide which limited-edition sauce should return to the menu. Options include former guest flavours such as Smoky Churrasco, Garlic BBQ, and the Fanta collaboration. The winning flavour is expected to return later this summer. Nandos fans say as Aldi stocks a replica range - including their peri-peri fries for just £1.49 This initiative follows the recent recent launch of Extra Saucy Wings, now served with PERi-Flamer—a previously off-menu sauce that had circulated among loyal fans online. PERi-Flamer is now formally available in restaurants and through delivery, marking its first official appearance on the menu. More recently, Aldi recently launched its own Nando's-style dupe range, sparking debate among fans about whether it could match up to the real thing. The new range had a massive variety of menu classics, including a half chicken (£3.99), chicken breast sizzlers (£3.69) or chicken thigh fillets (3.29). There even offered yummy appetisers, like spicy mixed olives (£1.69) or halloumi sticks with chilli jam (£2.49) to choose from. Why is everyone obsessed with Nando's? Nando's has indeed cultivated a significant fanbase and cultural presence, particularly in countries like the UK. Here, we reveal a few reasons as to why... Unique and Flavorful Food Nando's is renowned for its peri-peri chicken, which is marinated for 24 hours and flame-grilled to perfection. The peri-peri sauce offers a distinctive and spicy flavour that sets it apart from other fast-casual dining options. Creating your own Experience Customers can tailor their meals to their spice tolerance and taste preferences with Nando's range of heat levels, from mild to extra hot. This level of customisation makes it appealing to a wide audience. Consistent Quality Nando's has a reputation for maintaining high standards across its global locations. The consistency in the quality of food and service helps build a loyal customer base. Casual yet Trendy Ambiance The restaurant offers a relaxed dining environment that is both casual and stylish, making it a popular choice for various occasions, from family dinners to social outings with friends. Healthy-ish Options Compared to other fast-food chains, Nando's offers relatively healthier options, with a focus on grilled chicken and a variety of sides, including salads and vegetables.
Khaleej Times
17-02-2025
- Business
- Khaleej Times
Cyprus showcases premium food heritage at Gulfood 2025
Gulfood, one of the world's most prestigious food and beverage trade exhibitions, kicks off today and will run until February 21, 2025 celebrating its landmark 30th edition. This global event serves as a vital platform for industry professionals to explore emerging trends, forge strategic partnerships, and showcase exceptional products. Once again, Cyprus will make a strong impression with its National Pavilion, featuring 25 distinguished companies. These exhibitors will present a diverse selection of premium Cypriot food products, reflecting the country's rich culinary heritage and commitment to excellence. Visitors to the Cyprus Pavilion can indulge in a remarkable assortment of offerings, including the world-famous Halloumi cheese, organic dairy products, premium olive oils, fresh Cyprus potatoes, bulgur wheat, frozen bakery goods, gourmet popcorn, snacks, fruit juices, and a variety of confectionery and processed food items. These high-quality products embody Cyprus' dedication to authenticity, sustainability, and innovation in the food sector The Cyprus Pavilion presents a unique opportunity for buyers, distributors, and industry professionals to engage with leading Cypriot producers and explore valuable business collaborations. Attendees can connect with exhibitors at the following locations during the exhibition: Hall 2 (Dairy) Shk Saeed Hall 1 (Assorted Products) Za'abeel Hall 2 (Beverages) With a deep-rooted tradition in agriculture and food production, Cyprus continues to strengthen its global reputation for quality and culinary excellence. Join us on a delightful journey through the exquisite flavours of Cyprus @ Gulfood 2025. Don't miss this exclusive opportunity to network with 25 companies and taste the best of Cyprus!
