Hydrangeas; I am very much in awe of anyone who can grow them. When we lived in North Carolina practically everyone had Hydrangeas, except us. No matter what, with advice from all kinds of sources, I could NOT grow Hydrangeas. I don’t know, to this day, why not. Neighbours grew them, people all over the place grew them, I didn’t. I remember as a young kid that my grandmother had Hydrangeas, prize ones I understand. Being a kid, I picked them all and brought them in to her as a bouquet. She wasn’t best pleased!!! I couldn’t resist at least three pictures, looking at the one’s on the internet I was faced with a riot of colour. It made me feel good. One is supposed to be able to change the colours by pouring ink by the roots, or burying a rusty nail. Never had any to try it with.
I have mentioned before that I belong to a recipe group and have done for a number of years. We had one very good friend who is no longer with us, but she lived in Cyprus. She was always talking about Halloumi which is a cheese from Cyprus and which she always maintained it was best cooked. When shopping last week I happened to notice that the cheese counter, in the deli department, was selling Halloumi. No, I didn’t buy it, not then, but one of these days. I found this recipe and thought I would share it in case your deli also sells this cheese.
Halloumi Cheese Fingers
Fry, grill or barbecue this delicious Cypriot cheese and serve with a Greek salad and crusty bread for a complete meal.
- 1/2 tablespoon olive oil
- 170 g haloumi cheese, cut into 1/2 inch thick sticks
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon dried oregano
- black pepper to taste
- Heat the olive oil in a skillet over medium heat. Add the haloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper. Serve immediately alongside a Greek salad and garlic bread.