A-Z of food

[Perdita]

K - Kedgeree

[sindydoll]

L......Lettuce

[Perdita]

M - Mars bar

[di marco]

G - Goats cheese

ha

lol! cant think of another cheese!

h - hash browns

Halloomie (sp)

never heard of it!

n - nutella

[Perdita]

From Wikipedia:

Halloumi (Greek: χαλλούμι, Turkish: Hellim, Arabic: حلوم (transl. ĥalloum)) is a cheese indigenous to Cyprus and the East Mediterranean. It is traditionally made from a mixture of goat's and sheep milk, although some halloumi can be bought that also contains cows' milk. Industrial halloumi contains more cows milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.

The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint. The mint adds to the taste while some claim that it has natural anti-bacterial action that was traditionally helpful to increase the life of the cheese.

Fresh sliced halloumiIt is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling (such as in saganaki), as an ingredient in salads, or fried and served with vegetables. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza - a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.[citation needed]

The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine. Traditional halloumi is a semi-circle shape, about the size of a large wallet, weighing 220-270 g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being consumed.

Traditional artisan halloumi is made from unpasteurised sheep and goats milk. Many people still make this, as it is relatively easy to make at home if you can get the milk, but not in any large quantity, so it really is an occasional treat. Many people also like halloumi that has been aged; it is much drier, much stronger and much saltier. It is easy to find this traditional product in Greek Cypriot and Turkish Cypriot shops. It is kept in its own brine, and you usually have to ask for it. The character of this cheese is very different from the squeaky mild halloumi that Western chefs use as an ingredient. Naturally, for those with less adventurous palates, the mild mass produced cheese will suffice.

Although it is made worldwide and is of rather disputed origin due to the mixed cultures in the Levant and East Mediterranean, halloumi is currently registered as a protected Cypriot product within the US (since the 1990s) but not the EU. The delay in registering the name halloumi with the EU has been largely due to a conflict between dairy producers and sheep and goat farmers as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk. If it is registered as a PDO (Protected designation of origin) it will enjoy the same safeguard as 600 or so other agricultural products such as feta and parmesan cheese. Halloumi is also registered in Canada as "Hallomi" without the "U" due to a dispute with a dairy producer in Canada.

O - Oregano

O - Oregano (herb)

[di marco]

From Wikipedia:

Halloumi (Greek: χαλλούμι, Turkish: Hellim, Arabic: حلوم (transl. ĥalloum)) is a cheese indigenous to Cyprus and the East Mediterranean. It is traditionally made from a mixture of goat's and sheep milk, although some halloumi can be bought that also contains cows' milk. Industrial halloumi contains more cows milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.

The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water, and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) for sale at supermarkets. It is often garnished with mint. The mint adds to the taste while some claim that it has natural anti-bacterial action that was traditionally helpful to increase the life of the cheese.

Fresh sliced halloumiIt is used in cooking, as it can be fried until brown without melting due to its higher-than-normal melting point, making it a good cheese for frying or grilling (such as in saganaki), as an ingredient in salads, or fried and served with vegetables. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza - a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.[citation needed]

The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine. Traditional halloumi is a semi-circle shape, about the size of a large wallet, weighing 220-270 g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being consumed.

Traditional artisan halloumi is made from unpasteurised sheep and goats milk. Many people still make this, as it is relatively easy to make at home if you can get the milk, but not in any large quantity, so it really is an occasional treat. Many people also like halloumi that has been aged; it is much drier, much stronger and much saltier. It is easy to find this traditional product in Greek Cypriot and Turkish Cypriot shops. It is kept in its own brine, and you usually have to ask for it. The character of this cheese is very different from the squeaky mild halloumi that Western chefs use as an ingredient. Naturally, for those with less adventurous palates, the mild mass produced cheese will suffice.

Although it is made worldwide and is of rather disputed origin due to the mixed cultures in the Levant and East Mediterranean, halloumi is currently registered as a protected Cypriot product within the US (since the 1990s) but not the EU. The delay in registering the name halloumi with the EU has been largely due to a conflict between dairy producers and sheep and goat farmers as to whether registered halloumi will contain cow’s milk or not and if so, at what ratios with sheep and goat’s milk. If it is registered as a PDO (Protected designation of origin) it will enjoy the same safeguard as 600 or so other agricultural products such as feta and parmesan cheese. Halloumi is also registered in Canada as "Hallomi" without the "U" due to a dispute with a dairy producer in Canada.

O - Oregano

O - Oregano (herb)

you learn something new everyday lol! (although i did know oregano was a herb)

p - potatoes

[Siobhan]

Q - Quorn! fake meat hahaha

[Perdita]

R - Rice

[sindydoll]

s....sausages

[Perdita]

T - Tagliatelle (hmmm)