It can be silly, but if family and friends are visiting us, we have a small list of ingredients which we still cannot find here and which are too good not to be eaten.
Coriander was on that list, but finally it’s available and my own harvest is growing. Flour mixtures for home made bread cannot be easily transported in a suitcase, but halloumi is easier.
Thanks to Elodie and the parents of Iris we have a small stock now of halloumi. Thanks to Gerda and Herman we have tasty home made bread for a few months.
Halloumi is a cypriotic cheese and is ideal to grill or bake, with or without pre marinating. It doesn’t melt. The taste is not extreme, although salty.
For 4p, cut 1 kilo of eggplant in wedges. Put on salt for at least 1h.
Cut 1 kilo of potatoes in wedges.
Rinse and dry the eggplant. Mix with dried basil and a good drizzle of olive oil. Put on baking paper.
Put the potatoes on another tray covered with baking paper. Mix with a drizzle of olive oil and some dried thyme.
Bake all together in the oven at 200° for approx 1 hour. Stir now and again. Add 1 sliced onion, 1 chopped chili pepper and 4 chopped garlic cloves to the eggplant after 30 mins.
During the last 10 mins add 1 drained can of chickpeas and 400 grams of halloumi cubes.
Mix 125 ml of Greek yoghurt with pepper, salt and fresh chopped basil.
Serve everything together. Cooking (apart from the smuggling traffic ;-))can be really simple, especially with an oven and baking paper.