Once again I’ve been busy with the food pages published every Thursday in Helsingin Sanomat. As said already before I’m not quite sure if the recipes in this newspaper are better than those published in other ones, or if it is simply an easy approach since my husband usually reads Helsingin Sanomat from cover to cover. When he has finished the paper he always brings me the food pages, and more often than not asks whether we could try one of the recipes because it seems so delicious.
This time we were ready for fried halloumi. Sanna Kekäläinen, the author of the article, served halloumi with mayonnaise, but I would rather use smetana, and instead of Gochujang chili paste I used Sambal Oelek chili sauce.
As Sanna says: “Now I have to warn you: there is something very addictive in this combo. The salt and fat combination is practically perfect, especially with a little bit of chili.”
And what could be better with “French Fries” than some lambkin roast. Excellent combination! The recipe for lambkin roast has been published on my blog already, although this time I didn’t coat the lamb with lemon gremolata.
The recipe for lambkin roast can be found here.
Tags: deep fried halloumi french fries lamb roast lamb steak