Foodie - Halloumi Schnitzels

This week I was cooking for my folks who have been overseas for four months. It is a family custom that whenever we come back from our holidays, our first stop is one another's homes for a family meal. It is a wonderful time to catch up with life's details and share experiences.

One of my family's favourites is the Halloumi Schnitzel - so easy to prepare and so filling and you should have most of the ingredients handy.

You will need a block of halloumi cheese, flour, breadcrumbs, almond flakes, vegetable oil and butter.

First cut the halloumi into portions, roll them in the flour and set aside. In a separate bowl mix flour and water together to make a batter, it has to have the same consistency as pancake batter, then in a separate bowl, mix almond flakes and breadcrumbs.

Dip your halloumi portions fist in the flour batter and then in the breadcrumbs and almond mixture. Place in the frying pan with oil and butter, which has been heated. Fry until golden brown, serve warm with a salad or with mash potato and red cabbage or just munch them as they are.

Halloumi is a great vegetarian protein that most non meat eaters love and trust me most meat eaters will enjoy it instead of the traditional pork schnitzel.

What I found in all the years that I have been cooking for people is that if you put your heart into any dish, they will sense it and they will enjoy it! With this week's recipe there is very little that can go wrong, don't rush it, remember, patienceis a quality that can only be mastered through skill and understanding. Do not let your oil and butter get too hot and smoke, as you will burn your almonds and the schnitzel will taste bitter. Take it slow. Pour yourself a glass of wine and watch them sizzle. Rejoice in the anticipation of finally tucking in to your creation.

Let me know how it goes and please share your recipes on my Facebook page 'Check what I cooked today'. Happy cooking!

Locally sourced ingredients are a secret to really wholesome dishes. Finding exotic spices and mysterious vegetables is such fun. Finding out how to prepare and cook each new product is what's making my culinary experience so extra ordinary. My weekly visits to the Verulam market are the highlight of my week. Each stall holds new treasures for me, each 'Auntie' is so happy to share her recipes with methere are no secrets, or intellectual property rights, its all about sharing our food wisdom with each other.