All posts tagged: filo pastry

Sun dried Tomato Feta Parcels

I could sit and munch on these little parcels all day. In fact when I go out to a Turkish Restaurant in London, I almost always order the feta cheese parcels from the menu. Their ingredients vary only slightly between restaurants with some preferring to keep it simple: frying the filo pastry filled parcels to a crispy golden hue before serving hot. Last night I had some filed with a blend of parsley and feta cheese. They’re perfectly fine filled with the cheese alone, I love the creamy warm texture of the salty cheese. I think I might try adding some mint the next time make them. But you can experiment with all kinds of combinations here: spinach with pine nuts, mixed herbs and garlic or as pictured here sun dried tomatoes, herbs and capers. I think if I made this recipe again, I would tone down the tomato/ caper paste as it competes too much with the saltiness of the cheese and capers. But if you like strong flavours then this might be the combination for …

Halloumi Cheese Spring Rolls

What else to do with Halloumi? Because it lacks the melty softness of regular cheese, I have found it difficult to work with it other than to cut it into kebab squares or slice it into mushroom burgers. “It doesn’t naturally lend itself to much else“, I thought and so the block of hard full fat cheese would literally sit in my fridge for weeks. Forgotten. Then for some reason my mind drifted to a lady I stayed with in Alabama last year who taught me how to make egg rolls what we call spring rolls over here. Could I make Halloumi  Spring rolls? It was worth giving it a try. The verdict: Absolutely! A resounding yes! It works very well. The saltiness, the crunchiness, the juiciness of these rolls is amazing. Because they are much bigger than your average spring roll, they hold a lot more flavour. And baking them means not only that you cut down on the calories in a huge way, you also cut down on the cooking time which means more time to …