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Chefs, gather 'round! I present to you... "Cries of delight in a creamy sauce, infused with the savory flavors of sheep's milk and the whimsy of a Mediterranean twist on a Russian classic!"

The kids love cheese, so I made a vegetarian halloumi stroganoff! I used homegrown herbs, chives, and parsley in it. Good luck! Check out my Instagram too!


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Recipe

  • CHEF WORK LEVEL:

  • Cook
  • Check
  • Rest
  1. Menu 1
    Chefs, gather 'round! I present to you... "Cries of delight in a creamy sauce, infused with the savory flavors of sheep's milk and the whimsy of a Mediterranean twist on a Russian classic!"

När ditt recept skall vara klart!

Recipe Brief
    • Steps 1
    • 10 Mins

    Cut the halloumi into centimeter-thick sticks. Then fry them in oil until they are nicely browned all around. Set aside.

    Halloumi Olive oil, extra virgin

    • Steps 2
    • 6 Mins

    Slice the yellow onion and sauté it with finely chopped garlic and chili in a large frying pan until the onion is soft. Add the sliced mushrooms and let them brown. Stir in the tomato paste, paprika powder, and onion powder. Sauté for a few more minutes. Pour in the cream, white wine vinegar, and crumble in the vegetable broth cube.

    Onion yellow Garlic, finely chopped Chili, red Mushrooms Paprika powder Onion powder Cooking cream, 15% fat Vinegar, white wine

    • Steps 3
    • 10 Mins

    Let it simmer until the sauce is smooth and silky - not too thin and not too thick.

    • Steps 4
    • 3 Mins

    Fold in the halloumi along with the chives and parsley. Add soy sauce if you prefer a darker color. Season to taste with salt and pepper.

    Chives, finely chopped Parsley, finely chopped Salt Pepper Soy

    • Steps 5
    • 2 Mins

    Enjoy serving this with basmati rice and mint yogurt.

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