grilled haloumi bruschetta with sweet tomato jam & mint

Let me start by saying that I’m glad to be back after a long time. I miss cooking for the site and I hope you all missed me…

On that note I’d like to say how amazing Lauren has been in keeping the blog up and running by herself and …our blog has become gluten free focused???

My oh my, I thought the day would never come especially since I am a known bread-junky.

However since no one should be eating gluten anyway, I am happy to play along.

So, for this post I start easy since I am a bit rusty in the kitchen. I include this condiment that’s going to transform the flavor of many dishes you might usually prepare. This sweet tomato jam goes well with almost anything you can think of. Most sandwiches, especially grilled cheese. Almost everything that comes off of a bbq, particularly vegetables like portobello mushrooms and pork chops. I found that it pairs nicely with most bean/rice combo salads, noticeably chickpeas.

– Mel

Ingredients, tomato jam:
– 1.5 kg tomatoes (try plum)
– 2 white onions
– 1.33 cup brown sugar
– 0.5 cup lemon juice
– 1/2 lemon zest
– 1 cinnamon stick
– 1 clove stud(literally)
– 1 star anise
– 0.5 cup sherry vinegar
– 1 tbs ground coriander
– 4 tbs olive oil
– mint leaves
– quality gluten free bread….does this exist in our known universe?
– pack of haloumi cheese

Directions, tomato jam:
1. Chop the tomatoes and onions finely. In a wide pot add 2 tbs olive oil and sauté the onions on medium heat for at least 20 minutes until sweet and soft.
2. Once onions are ready, turn the heat up to high and add the vinegar cooking for about a minute. Add all other ingredients and reduce heat to low for a gentle simmer. Cook for as long as it needs to become jam like thick at least 90 minutes depending on the tomatoes.
3. Once ready allow to cool and store in a glass jar.
4. Cut the bread in slices 1 cm thick and lightly drizzle with olive oil. Toast until crispy.
5. Cut the haloumi in slices slightly thinner than the bread. Lightly oil a grill pan and cook the haloumi on medium/medium-high heat until golden brown on both sides turning once. Depending on the quality of the cheese 2-3 minutes per side.
6. Assemble in anyway you see fit just as long as the jam, bread and cheese enter the mouth together and top each slice with a mint leave.

Ingredients, GF bread:
– 160ml warm water
– 1 tbs honey
– 1 tsp active dry yeast
– 1 egg, room temp
– 3 tbs olive oil
– 1 tsp balsamic vinegar
– 90g GF oat flour
– 35g GF buckwheat flour
– 120g GF white bread mix flour (I used Dove’s Farm)
– 0.5 tsp salt
– 1 tsp xanthan gum

Directions, GF bread:
1. combine the water, honey & yeast in a glass, stir & set aside for 5 to 10 minutes to allow the yeast to activate & begin to froth up.
2. in a bowl, beat together the egg, oil & balsamic vinegar.
3. In a larger bowl, combine the oat flour, buckwheat flour, GF white bread flour, salt & xanthan gum. Use a whisk or spatula to thoroughly mix the ingredients until evenly distributed. Form a well in the centre.
4. combine the yeast mixture with the egg mixture & then pour them into the well created in the dry ingredients. Slowly start to incorporate the dry into the wet & continue until a dough is formed. If it is too sticky, add another tbs of oat flour.
5. roll the dough out onto a surface that has been lightly dusted with any of the GF flours from above. Roll the dough into a loaf shape that resembles a loaf of french bread. Place the dough on a baking tray lined with parchment paper & put it in a warm place. Allow it to rise for an hour prior to baking.
6. bake the dough in an oven that has been preheated to 220°C for 20 to 30 minutes or until a nice golden crust has formed.
7. remove from the oven & allow to cool before cutting.

……for a full list of our recipes, check out our archives, or click here for a full list of our gluten-free goodies.

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