Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

squeaky

This site suggests fetta..

http://nami-nami.blogspot.com/2006/11/take-three-ingredients-red-peppers.html

Though another, while suggesting it says that it's not really close, but "good enough"

trying-very-trying

thanks, squeaky, I did do a google, but couldn't come up with anything!

HariboJunkie

Tesco and Lidl both stock haloumi.

squeaky

trying-very-trying wrote: »

thanks, squeaky, I did do a google, but couldn't come up with anything!

It takes skill, determination, and knowledge of the game.

belfastgirl23

haloumi is quite chewy compared to most cheeses and also quite salty. To me feta is probably the closest but wouldn't substitute in a lot of recipes. Eg you can put haloumi on the barbecue but I wouldn't try it with feta

phizzimum

it probably sounds crazy, but to me, the closest substitue for halloumi would be bacon...it has a very firm texture and smoky taste you see.

HariboJunkie

I googled again and saw that paneer is recommended as a substitute for halloumi. There is a recipe for making your own HERE

trying-very-trying

HariboJunkie wrote: »

I googled again and saw that paneer is recommended as a substitute for halloumi. There is a recipe for making your own HERE

Thanks HJ, I've had a look at that, but can't see dd making it.

Phizzimum, thanks, I'll tell her to just use bacon, and if she wants she can just melt some grated cheese over the top.

"Tesco and Lidl both stock haloumi." HJ again, thanks. She mainly uses Asda, but I'll tell her to try Teco, if she really wants to use the right stuff. Tho' I'm sure the bacon will be quite acceptable to her.

belfastgirl23

HariboJunkie wrote: »

I googled again and saw that paneer is recommended as a substitute for halloumi. There is a recipe for making your own HERE

If she tries the paneer I'd love to hear how she gets on - haloumi is also not cheap!

squeaky

Hi everyone

I hope that you all noticed that the title of this thread has changed a little.

So have the contents of the first post. There's now a quick and easy way to find those "specialist" quick questions threads on things like Freezing, Reheating, Slow Cookers and so on... do please make use of them where you think you can.

HTH