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Forum
-> Recipe Collection
-> Dairy & Pareve Meals
PinkFridge
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Mon, Jun 20 2016, 10:58 am
Not looking for anything too fussy. Thanks!
Last edited by PinkFridge on Mon, Jun 20 2016, 12:44 pm; edited 1 time in total
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mha3484
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Mon, Jun 20 2016, 11:04 am
You can cut in cubes, bread and fry it and its a delish topping for a salad.
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PinkFridge
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Mon, Jun 20 2016, 11:20 am
mha3484 wrote: | You can cut in cubes, bread and fry it and its a delish topping for a salad. |
I've come across this. I'm not ready to patchke and would prefer not to add too much if any fat. I'll file it for another time. Thanks!
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animeme
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Mon, Jun 20 2016, 11:29 am
Shish kebab, like it was meat.
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little_mage
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Mon, Jun 20 2016, 11:31 am
Sliced it, and put it untreated on a grill pan. We then dipped it in some sauce (I think I made a peanut one), but you could probably use just about anything, including prepared marina...
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PinkFridge
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Mon, Jun 20 2016, 11:32 am
How about no grilling, maybe light frying or baking? All my grill stuff is fleishig.
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water_bear88
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Mon, Jun 20 2016, 12:32 pm
We tried it once a couple of months ago- I think we baked it.
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skyblue1
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Mon, Jun 20 2016, 1:00 pm
I cubed it and fried it in a nonstick frying pan and it was really good. I did not need to add oil.
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champion
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Tue, Jun 21 2016, 6:06 am
Its basically a frying cheese.
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LittleRed
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Tue, Jun 21 2016, 6:28 am
I love it in a sandwich or panini, lightly fried then salted with veggies. Avocado, tomato, cucumber, haloumi on fresh bread is absolutely delicious. Spread a teeny layer of cream cheese on the bread first if you really want to go crazy 😉
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PinkFridge
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Tue, Jun 21 2016, 11:02 am
LittleRed wrote: | I love it in a sandwich or panini, lightly fried then salted with veggies. Avocado, tomato, cucumber, haloumi on fresh bread is absolutely delicious. Spread a teeny layer of cream cheese on the bread first if you really want to go crazy 😉 |
That sounds fantastic.
Thanks, everyone. I cubed it, sprayed a pan, sprinkled onion powder and oregano on it, and pan fried, stirring, for a few minutes.
Easy light supper with salad and roasted potatoes.
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greenfire
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Tue, Jun 21 2016, 5:35 pm
sounds interesting ... never heard of it
but now I crave some breaded & fried in olive oil with a nice garlic marinara sauce
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studying_torah
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Tue, Jun 21 2016, 5:42 pm
what does the actual cheese taste like? And if it's fried or frilled, does it get stringy like mozzarella, or creamy?
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Mrs Bissli
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Tue, Jun 21 2016, 5:58 pm
Actually it's somewhat rubbery texture, that's what makes it good for frying or grilling. It's not salty at all like feta. Rather mild flavour. I usually panfry a few pieces with sprinkle of mint, no oil in a nonstick pan, make a pitta sandwich with sliced tomato, lettuce or cuke. Goes very nicely with pesto or fried aubergine or roasted peppers.
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PinkFridge
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Wed, Jun 22 2016, 4:52 am
studying_torah wrote: | what does the actual cheese taste like? And if it's fried or frilled, does it get stringy like mozzarella, or creamy? |
Pretty mild, tastes like mozzarella. Kind of like the tofu of cheese (and I mean this in the best way possible).
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Teomima
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Wed, Jun 22 2016, 6:15 am
A REALLY yummy way to cook it is to cut it into cubes and stick them in muffin tins. They basically fry in their own fat, no need to add a thing. I like sticking it on the grill in the pan but I suppose you could briefly bake it at a high temp, or broil it this way, too.
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thinking mom
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Thu, Aug 11 2016, 11:53 pm
I've used them in salad a few times, both breaded and plain. If you bread them, I found that flour plus spices work better than bread crumbs - the crumbs fell off. But honestly, they were best just cubed and lightly fried. One thing: you have to eat them right away. One Shavuos I tried reheating them (I only had a hot plate, not a flame), and it didn't work well.
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