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cheese: 2006 . April 2008 . June 2008 . August 2008 . 2010 . 2011 . 2013

Halloumi with Basil and Marjoram Leaves

June 2008

Halloumi is wonderful cut into rectangles and fried til golden in a cast-iron pan. No oil is necessary.

halloumi © ejm June 2008

Like paneer, halloumi retains its shape after being fried. Here it is garnished with fresh basil and marjoram. It's delicious hot out of the frying pan. Any leftovers (if by a miracle, there are any leftovers) are equally good cold the next day.

halloumi © ejm June 2008

Closer view

halloumi © ejm June 2008

(scroll up and down for more photos)

Halloumi with Basil and Marjoram Leaves

to blog from OUR kitchen:
More Halloumi please... (WHB#138: marjoram)

Marjoram (Majorana hortensis)

Sweet marjoram looks very similar to oregano and is, in fact, a cousin. But its flavour is sweeter and milder than oregano and it lends itself to being eaten fresh off the stock. This sweet marjoram plant, purchased from the garden center about 2 weeks ago, has really taken hold and is growing in a window pot on our second floor balcony.

Marjoram (Majorana hortensis) © ejm June 2008sweet marjoram © ejm June 2008

Because it was quite sunny with dappled shade from the locust tree, we fooled around with the camera to try to get clearer shots (please scroll down for a comparison shot).

sweet marjoram © ejm June 2008

There's nothing like reading the instruction manual for the camera, is there? We'll do some more reading....

sweet marjoram © ejm June 2008







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