Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

About Recipe

The halloumi is cooked in buttermilk using a sous vide water bath, transforming it into a soft, creamy delight.If you don’t have a sous-vide water bath you can obtain an approximation by heating 500 ml of buttermilk in a pan very gently over a low heat for a couple of minutes, until it is just hand hot, and then pouring it over the the halloumi slices in a bowl. These then need to be left to steep for several hours, preferably overnight.

See Recipe Procedure

More Of Main-course Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms