Gwendolyn Cook Shop

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Directions01Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).02.Separate the onion slices into rings, and s...
10/20/2021

Directions
01Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
02.Separate the onion slices into rings, and set aside.
03.Dip the onion slices into the flour mixture until they are all coated; set aside.
04.Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown.

Ingredients100 g ciabatta600 g monkfish fillets or other firm fish, skin off, pin-boned, trimmed , from sustainable sour...
08/01/2021

Ingredients
100 g ciabatta
600 g monkfish fillets or other firm fish, skin off, pin-boned, trimmed , from sustainable sources
1 lemon
olive oil

Method
Place 6 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
On a chopping board, slice the crusts off the ciabatta, then cut into 2cm chunks. Place into a large mixing bowl with a splash of boiling water and toss together.
Slice the fish into even-sized chunks, roughly the same size as the ciabatta.
Wash your hands, the board and the knife, then cut the lemon into 6 wedges.
5. Remove the skewers from the tray, discard the water and wipe the tray dry.
Divide and thread the ciabatta and fish between your skewers – don’t push them too close together otherwise they won’t cook properly.
Thread a lemon wedge onto the end of each skewer.
Place each one onto the tray.
Put the griddle pan on a high heat to warm up (or you could cook them under the grill).
Place the skewers onto the griddle pan and cook for 10 to 15 minutes or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to do this in batches.
Once cooked, transfer the kebabs to a serving platter and serve with a fresh zingy salad and some rice or flatbreads.

1 pound (approximately) halloumi cheese, cut into 1/2-inch slices1/4 cup extra virgin olive oil1 tbsp freshly squeezed l...
07/11/2021

1 pound (approximately) halloumi cheese, cut into 1/2-inch slices
1/4 cup extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1/2 tsp hot sauce (optional)
1 clove garlic, minced
1 tsp dried oregano, preferably Greek
1/4 tsp freshly ground black pepper
1 1/2 pounds tomatoes, sliced
Extra virgin olive oil, for drizzling
1/2 lemon
Sea salt (optional)
1 tbsp coarsely chopped fresh oregano leaves or 1/4 tsp dried oregano
Instructions
In a large shallow glass dish, arrange the cheese in a single layer. In a small bowl, whisk together the oil, lemon juice, hot sauce (if using), garlic, dried oregano and pepper. Pour the mixture evenly over the cheese. Let marinate at room temperature for one hour or in the refrigerator for up to one day. Preheat a gas grill on medium-low. Remove the cheese from the marinade, reserving the marinade. Grill the cheese with the lid down, turning once, until it is soft and develops nice grill marks, 5 to 7 minutes per side.

Arrange the cheese on a serving platter. Pour over the leftover marinade. Scatter the tomato slices on or around the cheese. Drizzle with oil and a bit of lemon juice. Sprinkle the tomatoes lightly with a bit of salt (if using). Sprinkle with the fresh oregano. Serve immediately.

ingredients1/2 teaspoon grated lime zest, plus 2 tablespoons fresh juice6 tablespoons extra-virgin olive oil1 tablespoon...
06/25/2021

ingredients

1/2 teaspoon grated lime zest, plus 2 tablespoons fresh juice

6 tablespoons extra-virgin olive oil

1 tablespoon thinly sliced garlic (from 2 cloves)

Kosher salt and freshly ground pepper

2 cups corn kernels (from 2 ears)

3 cups halved cherry or grape tomatoes

4 ounces halloumi, cut into 1/4-inch slices

2 cups packed baby arugula, preferably wild
DirectionsInstructions Checklist
Step 1
Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.

Step 2
Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.

Step 3
Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.

Ingredients3 tablespoons extra-virgin olive oil2 tablespoons pomegranate molasses (found in many international grocery s...
06/20/2021

Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses (found in many international grocery stores)
2 pounds mixed heirloom tomatoes, sliced ¼ inch thick
Cypriot halloumi cheese (I bought 250 grams or 8.8 ounces), sliced into about 1 cm-thick slices
Sea salt, to taste (I used very little because of the saltiness of the halloumi)
½ teaspoon pepper
1-2 tablespoons fresh oregano or thyme leaves (fresh oregano can be strong for some, so adjust to your liking)
Instructions
Whisk together oil and molasses. Set aside.
Heat a grill (or use a non-stick skillet without added oil) to high and cook cheese for about 2 minutes on each side, to brown. This goes fast so watch very carefully. Remove from pan to cool slightly. Cut into bite-sized pieces.
Arrange tomatoes on a platter. Tuck halloumi cheese in between tomato slices. Drizzle plate with oil-molasses dressing.
Sprinkle with salt and pepper and scatter oregano or thyme on top. Serve at once.
The beauty of this recipe is that you can scale up/down however you like. It is very forgiving, just like most tomato plants.

4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian · Kosher salt and freshly ground black pe...
06/16/2021

4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian · Kosher salt and freshly ground black pepper · 2 to 3 pounds cherry tomatoes
Instructions
In a large shallow glass dish, arrange the cheese in a single layer. In a small bowl, whisk together the oil, lemon juice, hot sauce (if using), garlic, dried oregano and pepper. Pour the mixture evenly over the cheese. Let marinate at room temperature for one hour or in the refrigerator for up to one day. Preheat a gas grill on medium-low. Remove the cheese from the marinade, reserving the marinade. Grill the cheese with the lid down, turning once, until it is soft and develops nice grill marks, 5 to 7 minutes per side.

Arrange the cheese on a serving platter. Pour over the leftover marinade. Scatter the tomato slices on or around the cheese. Drizzle with oil and a bit of lemon juice. Sprinkle the tomatoes lightly with a bit of salt (if using). Sprinkle with the fresh oregano. Serve immediately.

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