Halloumi with Rocket and Beets

What is halloumi you ask?  It's a cheese which originates from the island of Cyprus and is traditionally made with a mixture of sheep's and goat's milk.  It's unique in that it has a high melting point which allows it to be grilled or fried.  And when done so, the texture becomes bouncy and squeaky and the salty flavour of the cheese is enhanced making a heavenly match with a ripened tomato or a sweet melon.

Ingredients:

- 2 slices of halloumi lightly fried in olive oil
- 1 handful of rocket (arugula)
- 2 small beets roasted, peeled and quartered(1 gold and 1 red)
- 2 cherry tomatoes sliced in half
- 1 pinch of fresh mint chopped
- extra virgin olive oil
- 1/2 lemon
- salt and pepper

Directions:

Assemble the rocket, beets, tomatoes, and halloumi in the centre of a plate lightly tossed with your hands.  Then drizzle olive oil and squeeze fresh lemon over the salad.  Finally, add a pinch of salt, a twist of ground pepper and the chopped mint.  Voila!

With Love,
Theo

Roasted Chick Peas with Lemon and Sea Salt

Inspired by my special lady, this is is a lovely snack that's packed full of nutrition.  And it tastes sooo good.

Ingredients:

- 2 796ml cans of chick peas drained and soaked and rinsed in cold water

- 3 Tbsp of olive oil

- 1Tbsp of red or white wine vinegar

- 1 Tbsp of Dijon mustard

- 1 Tbsp of sea salt

- 1/2 Tbsp of paprika

- 1 Tsp of cumin
- 1 Tsp of ground coriander
- 1/4 Tsp of cayenne pepper
- 1 Lemon

Directions:

Preheat your oven to 400'F.  Make a vinaigrette with the oil, vinegar, and mustard by shaking together in a small container like jar or something similar.  And then toss the chick peas in a large mixing bowl with the vinaigrette.  Lay the dressed chick peas on a large baking sheet so they form one layer and not on top of each other.  Roast in the oven for 30 minutes mixing them with a spoon every ten.  At the 30 minute mark, switch the oven to low broil for about ten minutes or until golden and crispy.  Check on them periodically so you don't burn them. 

When they're firm and golden, remove from the oven and let them rest for 15 minutes.  In the meantime, mix the seasoning together, also by shaking together in a small jar or something similar.  Then toss the roasted chick peas with the juice of one lemon and then the seasoning.

With Love,
Theo

There's A New Vodka In Town

Calling all mixologists.  What are you going to do with this one?  Get ready for it...Smoked Salmon Flavoured Vodka.  Yowza!
I'm still trying to digest the concept of my "go to" cocktail (vodka and soda with a twist of lime) lassooing my tongue with the flavour of smoked fish.  I certainly don't think I'd be able to have a dozen or so of these in an evening.  So what do you do with it?  Drizzle it on a toasted bagel with cream cheese? No.  Add it to a mousse?  Maybe.  I know I'm a nerd for scheming out recipes and concoctions before it has hit the shelves-like a gamer waiting for the new xbox to come out but I am truly curious to see what it tastes like.  That said, you won't find me camping outside the liquor store on arrival date for obvious reasons.  But who knows? It might taste like ?!@#.
Final thought: This might revolutionize the Bloody Caesar.

With Love,

Theo