Podcasts about haloumi

In this episode our two hosts try to make each other laugh and dig a little into the culture of the Farmer's Market, what people get wrong when cooking with Haloumi - - - and what exactly this new thing is that we keep seeing on cafe menus: The HLT.*tip: has nothing to do with Hormone Lighten-Up Therapy! Hosted on Acast. See acast.com/privacy for more information.

400g haloumi, cut into 12 slices ½ small onion, chopped 1 clove garlic, chopped ½ teaspoon smoked paprika Zest and juice 1 lemon 1 teaspoon fresh oregano or ¼ teaspoon dried 25ml olive oil Blend the onion,garlic, paprika, lemon, oregano and oil to a smooth paste. Rub all over the haloumi and marinate in the fridge for a few hours, 8 slices sourdough bread Soft butter to spread 75g finely grated hard cheese like parmesan or vintage gouda Butter the bread on both sides. Arrange the haloumi over 4 slices and scatter over half the hard cheese. Place the other slice on top. Place in a grill pan or large frying pan and sprinkle some of the hard cheese on top. Cook for a couple of minutes then flip and sprinkle the rest of the cheese on top. Cook until golden and crisp on both sides. Tzatziki 400g thick Greek style yoghurt 1 cucumber Zest of 1 lemon Juice of half the lemon 1 clove garlic, grated finely 25ml olive oil 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh dill Salt and pepper to tasteCut the cucumber in half lengthwise and scoop out the seeds. Chop the cucumber into 1cm pieces and mix in with the remaining ingredients.

Grilled asparagus with haloumi, lemon dressing and almonds 250gm haloumi 2 bunches asparagus 1/2 cup roasted whole almonds 2 tbsp honey Flour for haloumi Extra sunflower oil for frying Flaky salt Lemon dressing Juice of 2 lemons 1 Tbsp Dijon mustard 1 cup sunflower oil Salt and freshly ground black pepper 2 Tbsp honey Preheat the oven to 180*C. Smash the almonds roughly into large chunks. Place these in a baking tray and drizzle with honey. Bake in the oven for about 10 minutes or until the honey begins to caramelize. Squeeze the juice from thelemons into a bowl. Then whisk in the Dijon mustard, honeyand finally slowly whisk in the oil. Season the dressing with a pinch of salt.. Blanch the asparagus in some salted boiling water, then refresh in iced water. Drain and toss through a little sunflower oil, season with saltand chargrill either on your BBQ or in a grill in a hot cast-iron pan. Set aside and clean the pan. Slice the haloumi into ½ cm wide strips, toss in some flour, then fry in sunflower oil over a medium heat. Turn and fry the otherside. Arrange all the asparagus onto a platter along with the grilled haloumi, toasted almonds and finish with the lemon dressing.See omnystudio.com/listener for privacy information.

Die Maus zum Hören - Lach- und Sachgeschichten. Heute: mit Schluckauf, Käse, der quietscht, Babys, die rülpsen, Gewöllen von Eulen, mit Nina und natürlich mit der Maus und dem Elefanten. Rate mal (01:02) Frage des Tages: Warum klopft man nur Babys zum rülpsen auf den Rücken? (06:35) Die unaufhaltsamen Fünf: Pupse (13:55) Schmatzen beim Essen (24:12) Kackgeschichte: Gewölle (33:58) Maustisch: Haloumi, quietschender Käse (42:43) Maus-Geheimtipp: Jolle - Wir gegen rein (51:18) Von Nina Heuser.

On today's episode I take care to explain exactly what is meant by the Very Online term, 'Girl Dinner'... and I have a girl dinner of my own to share, based on this recipe - but not much like it at all.YUMI'S GIRL DINNER FLATBREAD1 x small, round za'atar flatbread, shop boughtabout 150g of halloumi cheese, grated1 x medium zucchini, shaved into ribbonssalt, pepper, a drizzle of honey (optional), fresh oregano (optional)Pre-heat the grill to HOT.Top the flatbread with grated halloumi and then arrange the ribbons of zucchini artfully around on top. Season with salt and pepper then pop under the hot grill for about 5 mins. (Keep an eye on it - your grill is different to mine, and how close your tray is to the heating element makes a huge difference to how long it will need. You want the bread hot and steamy, the zucchini cooked and the cheese melted.)Pull out, pop on a plate, drizzle with honey and oregano if you can stump up that much energy, then serve with an opened tin of sardines on the side. If you want. I mean Simon audibly gagged when I suggested this so you figure it out! Hosted on Acast. See acast.com/privacy for more information.

8 slices sourdough bread 2 medium courgettes, cut into ¼ cm slices 200g haloumi cheese, sliced 3 tablespoons oil ¼ teaspoon good quality dried oregano 1 teaspoon fresh chopped rosemary ½ teaspoon seasalt Zest 1 lemon ( keep the rest for the dip) Handful of chopped parsley Mix the oil with the oregano, rosemary and lemon zest. Toss in the courgettes and haloumi to coat well. Place the courgettes on hot grill and season with salt. Cook until seared on both sides and slightly soft. Grill the haloumi until marked and add to the courgettes with any remaining marinade and the parsley. Grill the bread to toast on both sides. Cut the lemon in half and grill to scorch. Cannellini bean dip 1 x 400g tin cannellini beans drained 1 small onion finely chopped 1 clove garlic, minced 1 tablespoon cooking oil 50ml good quality olive oil Lemon from above 50g grated parmesan + extra for garnish Salt and pepper to taste Cook the onion and garlic in the cooking oil until soft and golden. Mix in with the beans, olive oil, lemon juice and parmesan. Blend to a smooth puree – add a little water if necessary and season to taste. Spread over the toast and top with grilled courgettes, haloumi, some grated parmesan and a drizzle of oil.

MÅNADENS DIKTARE (MAJ) UPPLÄSNING: Jesper Svenbro Lyssna på alla avsnitt i Sveriges Radio Play. När Jesper Svenbro debuterade 1966 med ”Det är idag det sker” var han en tjugotvåårig latinstudent i Lund som skildrade ett ljuvt grönskande landskap genom den antika idylldiktningens filter. Dikterna hälsades som en fläkt av ny romantik mitt i den experimentella poesins era. Sedan skulle det dröja till 1979 innan nästa diktsamling, ”Element till en kosmologi”, utkom. Jesper Svenbro hade vid det laget disputerat med en avhandling på franska om grekisk poetik och gjorde sig känd som en intellektuell, kontinental och inte sällan metapoetisk diktare.Diktsamlingen ”Samisk Apollon och andra dikter” (1993) kan ses som en vändpunkt i författarskapet. Här bryter ett mer personligt tilltal igenom och barndomen får en central plats. En resa till Lappland får en alldeles särskild betydelse, eftersom en planerad fjällsemester när den blivande poeten var åtta år gammal ställdes in efter att fadern omkommit i en kanotolycka. Skånskt möter samiskt möter antikt, eller som han skriver om Afrodites trollkonst: ”söder korsas med norr, väster korsas med öster, / högt korsas med lågt, nära med fjärran”. I senare böcker som ”Blått” (1994), ”Pastorn min far” (2001) och ”Himlen och andra upptäckter” (2005) fortsätter Svenbro utmejsla det som blivit kännetecknande för hans poesi: dubbelexponeringarna i tid och rum, de klassiska myterna som får liv i ett samtida landskap, bejakandet av ljuset och lyckan, samt epifanin, det uppenbarande ögonblicket, ofta markerat med ett utropstecken.Nya diktsamlingen ”Året hos Hyperboréerna” består av ”lyriska tankedikter”, som till stor del tillkommit under pandemins instängdhet, eller ”från husarresten” som poeten själv kallat det. Här utvidgas Svenbros panteon ytterligare, i dikter om Pasolini, Fats Navarro, Brodskij, Booker Little och Louise Glück. I en dikt tillägnad Hölderlin skriver han om dennes favoriserade versform, som även Svenbro själv är en flitig användare av, den alkaiska strofen: ”detta är tankedikt / som uppstått i Alkaios' livstid / utan att sedan ha mist sin sälta.”DIKT: ”Haloumi – Dikt på vegetabiliskt löpe” av Jesper SvenbroDIKTSAMLING: Året hos Hyperboréerna (Albert Bonniers förlag, 2024)MUSIK: Johann Sebastian Bach: Sinfonia nr 5 Ess-durEXEKUTÖR: Martin Fröst, klarinett, Roland Pöntinen, piano

At her Lorne restaurant, Little Picket, award-winning chef, Jo Barrett shows Jonathan Green the dish she would cook if it was her last meal on earth.

RADIO.D59B / GUEST MIX w/ Random B & DJ Haloumi by RADIO.D59B

This week, Monty has an extra special co-host in the form of actor/writer/producer and podcaster extraordinaire, Charlie Clausen.  From a shared love of Haloumi to  the use of psychedelics to treat depression and PTSD, all the way through to losing our loved ones, this ep is a super honest chat we know you're gonna love.  Fancy supporting us on Patreon? Find out more here.See omnystudio.com/listener for privacy information.

No one wants to be cranking up the oven with the warm summer weather so Julie Biuso's got a lovely fresh summery feeling salad to share today.

Live Q and A 4: Keto diet, vitamin D, haloumi cheese and eating your main meal earlier or later?

It's the end of season one, and to celebrate, for the very first time Tom and Nick are in front of a live audience at Sydney's St George Church Rose Bay, for a very special barbecue! Join the boys as they re-cap the first season of Ouzo Talk, including their individual highlights, favourite interviews and much, much more. There's plenty of meat to try too, with the boys served everything from lamb on the spit, to haloumi and octopus and more, all prepared by friends. There are new and returning guests too! The boys are joined by Nick Andriotakis, My Greek Odyssey's Peter Maneas, Evzones photographer Nick Bourdaniotis, as well as a host of others for what was a memorable first live show for Ouzo Talk, and an amazing day for father's, son's and friends over a drink and plenty of good food!Support the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/watch?v=R3n85GSdk5Q&t=6sFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

Countrywide takes you outside the cities into regional Australia, talking about the food you eat

This week on Checkpoint Chat, we dive into space mines with Deep Rock Galactic, get physical with Nintendo Switch Sports, dissect what best fits in Kirby's mouth with The Forgotten Land, and juggle two jobs with Moonlighter. ---- SHOW NOTES ----- 00:00:00​ - Excellent timing and stopping the car 00:08:40 - Another Elden Ring check in (of course) 00:12:31​ - Quick impressions on Nintendo Switch Sports 00:27:44 - We know we're late, but Deep Rock Galactic rules? 00:37:01 - Kirby and the Forgotten Land is EXCELLENT! 00:43:18 - We're addicted to Moonlighter 00:51:33 - Games out this week 00:53:48 - All the latest gaming news 01:28:17 - We answer all your questions!

We're back! Join Caroline Wilson and Corrie Perkin for our first episode of 2022. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. Call 131 806 for real Aussie energy. This week we discuss;The Summer of Our Discontent - How did we get through a Summer of Omicron, iso and endless plan changing- For Caro, what was the biggest culture shock returning home after 3 months away- For Corrie, what was the biggest culture shock about not working a retailer's Christmas for the first time in 12 years- Grace Tame's glare and why it stirred the pot"Dear Caro and Corrie ……"Our brand new segment in 2022 and we'd love to answer your question – email feedback@dontshootpod.com.au or shoot us a DM on Instagram or Facebook. Q “If there is a gang of friends who have a what's app group, what's the etiquette of bringing a new person in?” In THE COCKTAIL CABINET – brought to us by Prince Wine Store.The Best Drinks of the SummerCorrie's tips for keeping track of the best of the wines you've discovered so you can remember to buy them next time.The Cocktail Cabinet for Prince Wine Store – bringing Melbournians' the greatest wine in the world. Visit Prince Wine Store.com.auUse the promo code MESS at checkout online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE. BSF (Books Screen Food) for Red Energy The Book Pod with Corrie Perkin is back. Her latest guest is David Williamson. You can listen to The Book Pod via Spotify HERE or Acast (and Apple pods very soon) or wherever you listen to podcasts. Best 3 Books We've Each Read Over SummerCaro BooksSarah Winman – A Year of Marvellous Ways Diana Reid – Love and VirtueWilliam Boyd – Waiting for SunriseCorrie BooksThe Promise – Damon GalgutThis Much Is True – Miriam MargolyesThe Island of Missing Trees – Elif ShafakBest 3 Screen We've Each Watched Over SummerCaro ScreenParallel Mothers (new film by Pedro Almodovar)Supernova (on Stan with Colin Firth and Stanley Tucci)And Just Like That (the Sex and the City reboot)Corrie Screen Being the Riccardos (Amazon Prime)Love Me (with Hugo Weaving on Foxtel)All Creatures Great and Small (ABC TV or iview)Spencer (with Kristen Stewart at the movies).Best 3 Recipes We've Cooked Over SummerCaroDonna Hay's Shredded Chicken and mint noodle Salad (see recipe below)Taste.com.au's pavlova recipe (Here)Aunt Louise's Cheese BiscuitsPinch of cayene4 oz (113g) butter4 oz grated tasty cheese (can mix in some parmesan as well)4 oz flourIf baking on a hot day, put the mixture in the fridge for a while first180 degree oven, 20 minutesCorrieBaked Sweet Potato, Za'aatar and garlic chips by Sabrina Chayour (see recipe below).Donna Hay's Chicken with Burnt Lemons and Haloumi (recipe here )This week Caro's Grumpy about Australian tennis and in 6 Quick Questions we talk strange supermarket items, endangered old British sayings, Neil Young and Joni Mitchell's stance against Spotify and the puff sleeve - is it a do or don't this season? And in 'The Week's Amazing Fact' - we delve into the self love industry, which is apparently booming (and advertising at Caro's local cinema too!). To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Baked Sweet Potato, Za'aatar and garlic chips (from Simply by Sabrina Ghayour) 3 tablespoons quick-cook polenta3 tablespoons za'tar1 heaped tablespoon garlic granules4 sweet potatoes, peeled and cut into 1 cm thick chips3 tablespoons olive oilMaldon sea salt flakes and freshly ground black pepper.Pre heat the oven to 220 degrees C. Line your largest baking tray with baking paper. Mix the polenta, za'atar, garlic granules and a generous about of salt and pepper together in a small bowl.Place the sweet potato chips on the prepared baking tray, drizzle over the olive oil and use your hands to mix until the chips are well coated in the oil. Sprinkle the polenta and seasoning mixture and toss to coat the chips evenly.Spread the chips out on the baking tray and bake for about 30 minutes until soft in the middle and the edges start to brown. Serve immediately.Donna Hay's Shredded Chicken and Mint Noodle Salad 200g bean thread or dried thin rice noodles3 cooked chicken breast fillets, shredded1 cup shredded mint leaves100g beansprouts or snow pea sprouts3 tablespoons sesame seedsDressing3 tablespoons fish sauce2 tablespoons sugar3 tablespoons lime juice1 mild chilli, seeded and choppedPlace the bean thread noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes, then drain. Toss the chicken with the noodles, mint, beansprouts and sesame seeds.To make the dressing, combine the fish sauce, sugar, lime juice and chilli. Pour the dressing over the salad and chill until ready to serve. Serves 4. If using rice noodles, cook in boling water until al dente, then drain.

Welcome to Episode 72 of the Think UDL podcast: Teaching Interculturally with Irene Theodoropoulou. This interview is about 25 years in the making, though I didn't know it at the time I met Spyros Kissas in Athens, Greece, in 1995. In 1997 I married into his Greek family for us to become cousins. And then he married the incomparable Sofia Fournaridou and we became fast friends. Recently, Sofia introduced me to her cousin Irene Theodoropoulou, and I can't thank her enough because I am absolutely floored by what Irene is doing to make her very diverse linguistics classes at two universities in Doha, Qatar, inclusive and inviting for her vast array of students! Irene Theodoropoulou is an Associate Professor of Linguistics at Qatar University and a Visiting Associate Professor of Linguistics at Georgetown University in Qatar. This conversation is filled with ancient wisdom for modern problems and illustrates practical ways to apply UDL principles in culturally diverse classrooms. We talk about language, linguistics, varying format and content (and paying attention to both), happiness and creativity, and how to leverage learner diversity and variability to create rich and rewarding educational experiences for both students and instructors. It is such a fun conversation, too, and although you can't see me, you may hear how much I love talking about the ancient wisdom of the Greeks (because you know that subject always comes up when I have the chance to talk with a Greek). So fry up some Haloumi cheese, break out your pitas and Tzatziki, and settle in for a practical yet still philosophical discussion about intercultural teaching and UDL!

In today's National Rural News, workers touch down in Victoria, Haloumi at risk of losing its name, rain still impacting flood-hit areas, plus the latest from the markets and more.   See omnystudio.com/listener for privacy information.

Everyone's favourite NBA due return to talk hoops with Daz first sharing his personal feelings about what is happening in his home state of the US before looking at how NBA activism will be shaped by the events of the past fortnight. Daz and Dazz then launch into a full review of the first round and second round playoff preview including Daz's fears for the Bucks, differing opinions on the Raps - Celts, lack of depth on the Lakers, the Rockets having fun in contrast to the all business Clippers and the wonderfully entertaining Nuggets-Jazz / Murray-Mitchell first round classic. Finally Daz shares the Hill family recipe for Steak and Haloumi which is not to be missed.

Haloumi cheese is a favorite of Southern Oregon food writer Sarah Lemon in this salad recipe calling for grilled summer vegetables.

Will Studd is perhaps best known for his cheese-focused television show, Cheese Slices. Now in its eighth season and with sixty-four episodes under his belt, Will Joins Elena on air to talk about all that goes into the show. We'll also hear about his newest adventure, Will Studd's Cheese Range, a curated selection of cheeses offered to the US and Australian markets. Cutting the Curd is powered by Simplecast.

This week on What The F@*#'s for Dinner Jane heads to the Shangri-La hotel on Sydney harbour to talk to dessert genius and judge of Channel Nine's Family Food Fight, Anna Polyviou. Jane taps into Anna's greek heritage and gets some advice on an easy lamb and haloumi skewer recipe. This is what you should cook for dinner tonight. YUM! For full details on the recipe head to https://kitchen.nine.com.au/  

Ray is my Grandfather, and last week was Perth’s Most Wanted. On the show today we’ll chat about the RAF, a china doll and Haloumi. We’d love to hear from you if you’ve got thoughts about the show, so find us on Facebook or Twitter @CurioNetwork, or @oddsandendsshow on Twitter. Check out more content at curionetwork.com including blog posts with Odds & Ends bonus material! Music: "Warm" by Joey Pecoraro https://soundcloud.com/joeypecoraro Kevin MacLeod (incompetech.com) Creative Commons — Attribution 3.0