Is halloumi a B on green?

Discussion in 'Slimming World - Healthy Extras' started by silly sausage, 18 July 2011 Social URL.

  1. silly sausage

    silly sausage Peas on Earth

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  3. ermintrude

    ermintrude Gold Member

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    Yeah, we had a thread on this about a week or so ago, it's near the bottom of the B drop-down menu but its not in the book. I had low fat halloumi for tea yesterday as a HEXB :)
     
  4. silly sausage

    silly sausage Peas on Earth

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    Wow! Best news ever! Thank you very much Ermintrude. You are a star x
     
  5. Beegee

    Beegee The Big One

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    Ooh this is good news for me too - thanks!!
     
  6. Spanx

    Spanx Pea on legs!

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    Have you 'fried' Halloumi in frylight? If so, what does it come out like? I looooooove Halloumi, but have only ever had it fried in a generous amount of oil!
     
  7. ermintrude

    ermintrude Gold Member

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    It was yummy, but Ive only tried it once, so I cant say if its as good as fried in proper oil.

    Not a very good pic but... the halloumi is on top of the lentils. I think I overcooked it a bit tho :

    [​IMG]
     
  8. Spanx

    Spanx Pea on legs!

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    That looks lovely Ermintrude - is it the recipe from this month's mag?
     
  9. ermintrude

    ermintrude Gold Member

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    Yep, SW recipe. Not bad, I would make it again, but probably adapt the lentil sauce to my own version.
     
  10. ninnins

    ninnins SW ROCKS!

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    Was that just 1 HEB amount ermintrude or did you use both HEB's for it or syn more?

    Looks like more than i expected for that weight and if its just 1HEB i could easily have that in a pitta with my other HEB! :eat:

    I too stumbled across it on the HE list and got v excited lol
     
  11. B's lovely lady

    B's lovely lady Gold Member

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    I'm sure fry light would work, but it really doesn't need frying, comes out just as good grilling :)
     
  12. ermintrude

    ermintrude Gold Member

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    Yep, that's one HEXB. That's low fat halloumi, you get 42g. I slice it quite thin, about 2-3 mm and I get about 3 slices, 15g each. Had it again with another recipe at the w/e: (bit burnt, was slightly squiffy! :eek: :D )

    [​IMG]
     
  13. joedenise

    joedenise Target Member

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    I think the best way to cook halloumi is on the BBQ. It's the only way I really like it.

    Denise
     
  14. ermintrude

    ermintrude Gold Member

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    Yeah, Id be scared of lighting one in my kitchen tho :D
     
  15. joedenise

    joedenise Target Member

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    :):):) lmao!

    Denise
     
  16. ninnins

    ninnins SW ROCKS!

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    Happy days! Thanks.

    PS is that falafels you made?
     
  17. ermintrude

    ermintrude Gold Member

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    Yeah, falafels at the front, made of butternut squash & chickpeas. At the back are some carrot & coriander fritters (underneath the halloumi) but I was mildly pi**ed when I took the photo/cooked it, so a) you cant see anything b) its burnt. :eek: :D
     
  18. ninnins

    ninnins SW ROCKS!

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    lol, might have to steal the recipe from you
     
  19. ermintrude

    ermintrude Gold Member

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    Butternut squash falafels:

    - 500g butternut squash, peeled, deseeded and cubed
    - 1 tin chickpeas, drained
    - 2-3 cloves garlic, chopped
    - 1/2 tsp bicarbonate of soda
    - small bunch parsley (leaves only), chopped
    - small bunch coriander (leaves only), chopped
    - 1.5 tsp ground coriander
    - 1.5 tsp ground cumin

    - Preheat oven to 200C/gas 6
    - Season BNS with plenty of salt & pepper and roast in fry Light for 35min or until soft & caramelised
    - Put chickpeas, garlic, bicarb, parsley, herbs and spices in a food processor and whizz to a rough paste (you'll have to keep opening it and scraping it down as it sticks to the sides cos there no liquid in there)
    - When the BNS is done, roughly mash it with a fork and add to the chickpea mix in a big bowl, Season, mix well and leave in the fridge for 30 min +.
    - When you're ready to cook roll the mix into about 16 balls, spray with Fry Light and cook on a lined baking sheet for 15-20 min until golden underneath.

    Mine didn't turn out at all crispy but as I say I was slightly squiffy so that could explain a lot. :D Next time I might try a tbsp of extra virgin olive oil drizzled over them like it says in the original recipe (HEXB) and/or also cook them for longer/higher heat.

    I actually liked the fritters better which you can't see on the pic. Here they are half-cooked:

    [​IMG]

    Carrot, coriander & halloumi fritters:
    - 50g halloumi, coarsely grated (I used light) - 6.5 syns for 12 fritters so 0.5 syns each (or use as HEXB on Green)
    - 3 large carrots, coarsely grated (I think it would be good to leave these to dry out a bit - maybe roll and squeeze them in a tea towel?)
    - 5 spring onions, finely sliced
    - small bunch of coriander leaves, chopped
    - 1 tbsp coriander seeds, toasted & crushed
    - 20g gram flour (you can use plain) (3 syns)
    - 2 eggs beaten (personally I dont think anywhere near this much was necessary - maybe half an egg would be plenty)

    To serve:
    - 200g halloumi slices if you want them (42g low fat halloumi is 1 HEXB on Green)

    Put all fritter ingredients in a bowl, season with salt & pepper, mix well and form into 12 round, flat cakes. Lay on a lined tray and chill for 30 min+.

    I seriously thought these wouldn't work when I was 'shaping' them as the recipe suggests, as they were literally a pile of carrot gratings falling apart and I was positive there was an error in the recipe, in fact I still think there probably is. I nearly baked them instead but thought Id test one on the skillet and it worked. I still dont think there was *any* point in the shaping/chilling thing as there's no way in the world these will go firm on this amount of egg and flour, especially without drying the carrots out. Basically I just got a handful as flat as I could, sprayed it at close range with about 8 sprays of Fry light, put it on a hot skillet and pressed it down with a fish slice for a few seconds and cooked on high heat for 2 min. That allowed it to hold just enough to pick it up really carefully with a fish slice, spray the other side and repeat. 2 min on each side and they were done and they are yummmmm :) I could do 4 at a time on my skillet (recipe makes 12).

    At the end you slice the rest of the halloumi into thin slices and fry in fry Light for 2 min each side on the skillet again.

    Both these recipes are from vegetarian by Alice Hart btw: Vegetarian: Amazon.co.uk: Alice Hart: Books
     
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