Secret ingredients

Today I am going to share two secret ingredients with you.

Two ingredients that i have discovered since I came to the UK:

Firstly halloumi cheese. It is a Cypriot semi-hard cheese made out of a mix of goat and sheep milk. It is kept in brine and grilled before eating. It adds an amazing texture to many dishes.: from salads to sandwiches. I personally love it with jamon on a slice of homemade bread.

Although it might sound political, it is more humanitarian than anything, but I had to bring this ingredient up because buying products from Cyprus is the only way I could find to show my sympathy for the hard times that they are going through as a country.

0flour

My second product is my beloved Rye flour. I absolutely love it and I have found a brand (Bacheldre Mill ) which I am most fond of because they are old school artisans who stoneground the germ. They are British, Organic and true to their beliefs… plus they make my bread taste amazing! I regularly use their whole grain, spelt and rye flours, all utterly delicious but the latter being my favourite.

Translation, as featured in “Historias de una cocina Londinense

“Hoy compartiré dos de mis ingredientes secretos con vosotros. Dos ingredientes que he descubierto desde que vine al Reino Unido:

En primer lugar queso de haloumi. Es un queso chipriota, firme, hecho con una mezcla de leche de cabra y oveja. Se preserva en agua salada y debe asarse a la parrilla a la hora de comer (tambien podeis hacerlo a la plancha). Agrega una textura asombrosa a los platos y es muy popular en ensaladas y bocadillos. Personalmente lo adoro con jamon en una rebanada de pan hecho en casa .

Aunque quizás suene político, en estos tiempos duros que atraviesan como país (y desde la distancia) la compra de productos Chipriotas es la única manera que he encontrado para demostrar mi apoyo.

Segundo producto: mi querida harina de Centeno. Me encanta y he encontrado una marca (Molino de Bacheldre ) que me gusta especialmente porque viene de artesanos de los de antes que siguen usando molinos de piedra para moler. Son galeses, orgánicos y consistentes con sus ideales… ademas , por supuesto, esta harina hace un pan de sabor delicioso. Os animo a que preguntéis en vuestras panaderías o busquéis en internet harina artesanal de centeno ya que estoy segura de que os va a sorprender.”

Photograph by Cristina Lanz-Azcarate

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