Sponsored by Toshiba & Gousto
I was recently invited by Toshiba and Gousto to take part in the #ToshibaCookalong with a few fellow bloggers via Skype. We all received a Toshiba Satellite Radius 11 and a box of ingredients from Gousto in order to carry out our mission. I had never done anything like this before so was looking forward to going out of my comfort zone. Our mission was to cook-along with Gousto’s talented chef Alice Feaver and follow her recipe for Persian Halloumi.
Using the Toshiba Satellite Radius 11 was easy and with it’s flip back hinge and touch screen it was easy to set up ready for the cook-along taking up about the same space as an average cook book. At 6pm we all got invited to join the skype call and up popped all my fellow bloggers on screen along with Alice who after a checking we were all present started the cook-along. I was very impressed with the high quality webcam and microphone which were perfect for following instructions.
We did lose the odd blogger along the way and my connection went a couple of times but having the recipe card meant I didn’t need to panic. My only hiccup was that when I lost connection and surged ahead thinking I must be behind and popped my halloumi slices into a pan that wasn’t that hot and so managed to achieve a feat I’d never managed all in my years of cooking – melting halloumi! Alice couldn’t quite believe it when the connection came back and so I held my pan up to the screen for her to see and I think everyone had a chuckle about this! But now I know this is possible I think I might actually try and repeat the feat as it was really good!
I really enjoyed the cook-along and once my Persian Halloumi was made I completely forgot to take a photograph as I let the family back in the kitchen to sample my creation. Hence my close up shot as I hastily tried to push the dish back together! Hubby and I really liked the dish and I particularly liked the barberries which reminded me of red currants with their tart flavour – the children weren’t so keen as I think this was more a dish for grown-ups.
Later that week I made the 2 other dishes which Gousto provided the ingredients for which were Honey Glazed Soy Salmon with Wasabi Mash and French Tarragon Chicken which everyone really enjoyed.
The Toshiba Satellite Radius 11 has been a joy to use since the cook-along and has now replaced my ailing laptop. It oozes quality with not just it’s looks but also with how it feels – I’m loving the silvery gold lacquered effect lid. Plus it really is the perfect kitchen companion as you can easily follow TV cookery shows or use the touch screen to flick through favourite recipes. This blog post was written and photos edited using it too! Do check out the spec of the Toshiba Satellite Radius 11 for yourself!
If you’d like to know more about Gousto and their recipe/food delivery service as well as picking up a discount of £20 off you first order, then head over to this link set up for my readers: www.gousto.co.uk/fabfood4all ! In the meantime if you want to taste Persian Halloumi for yourself Gousto have kindly allowed me to share the recipe with you here.
Here are links to some of my fellow bloggers who took part in this fun #ToshibaCookalong so do check out how they got on:
I’m entering this fabulous vegetarian dish into Meat Free Mondays which is run by the lovely Jacqueline of Tinned Tomatoes.
NB: I received a Toshiba Satellite Radius 11 and a box of Gousto ingredients to take part in the #ToshibaCookalong and was not paid – all opinions are my own.
- 250 g Halloumi cheese
- 150 g Bulgur wheat
- 2 Red onions
- 20 g Dried barberries
- 1 tbsp Pomegranate molasses
- 10 g Fresh mint
- 1 tbsp Ras el hanout
- 1 Lemon
- 4 tbsp Olive oil
- 1 tbsp Sugar
- Salt & Pepper
- Boil a kettle.
- Add the bulgur to a pot with 275ml of boiling water, cover with a lid over a medium-low heat.
- Simmer for 5-7min or until almost all the water is absorbed.
- Remove and set aside with the lid on for 10 min, until dry and fluffy.
- Meanwhile, put the barberries in a small bowl and add 100ml of hot water.
- Add 1 tbsp of sugar and mix well.
- Peel the onions, cut them in half and slice finely.
- Chop the mint finely and grate the zest of the lemon.
- Cut the halloumi into thin slices (approx. 1cm thick).
- Cut the lemon in half and squeeze the juice over the halloumi.
- Combine half the ras el hanout with 1 tsp of black pepper for the spice mix.
- Coat the halloumi in the spice mix.
- Add 1-2 tbsp of olive oil to a large pan on a medium-high heat.
- Once the oil is hot, add the onion and cook for 4-5 min or until soft and lightly caramelised.
- Add 3 tbsp of the barberry water to the bulgar wheat.
- Drain the barberries and add to the bulgar wheat.
- Combine the barberry bulgar with the mint, lemon zest, remaining ras el hanout, pomegranate molasses and 1-2 tbsp of olive oil.
- Season to your taste with salt and pepper.
- Push the onion to one side of the pan and add 1-2 tbsp of olive oil.
- Add the halloumi and cook for 1-2 min on each side or until golden all over.
- Serve the bulgur wheat with the onion and halloumi.