The Monthly Roundup — Issue #5
As the summer hits is climax, a ton of new things have launched. The iPad app makes it debut, and we are on the cusp of the era of The Fallout. Welcome back the Enigma series and so much more in this edition of the Monthly Roundup.
Happy Launch of Brandon’s Books for iPad!
It has been a long time coming. Over a year ago the app was launched on iPhone, and since has become even bigger than I could have possibly imagined. In the month of July the app had been downloaded over 100 times, smashing the previous record of 50. We have been growing, and only just getting started! We have wanted to make an iPad app since the start but didn’t like the one connected with the app, so wanted to go back to the drawing board and come up with a nicer experience.
The app has been engineered to be an extension of the iPhone app, but not a copy. It is bespoke to the iPad, and has some exclusive features just for it. Children’s books make their debut on the app for the first time, with the first debuting upon launch.
Welcome to VOL I of The Fallout
The Fallout officially begins with VOL I, the first five chapters of the new story. It picks right off from the end of the Enigma, and it shows what is in-store for our two protagonists Veronica and Charles.
Recipe Corner
Griddled Halloumi with Watermelon & Caper Breadcrumbs — medium.com
With the brand new app update, several amazing summer recipes made their debut, this is a smashing dish that perfectly compliments the summer weather!Ingredients
750g watermelon
2 small shallots , very finely sliced
100ml extra virgin olive oil , plus extra for brushing and to serve
4 tsp white balsamic vinegar
300g halloumi , sliced
good squeeze of lemon juice
For the breadcrumbs
75g slightly stale country bread , crusts removed, blitzed into coarse breadcrumbs
1–2 cloves garlic , finely chopped
½ medium red chilli , halved, deseeded and chopped
2½ tbsp capers , rinsed
50g blanched almonds , toasted and chopped
small bunch of mint , leaves picked, half of them torn
Method
STEP 1Cut the watermelon into either cubes or slices and transfer to a bowl with the shallots. Add 4 tbsp extra virgin olive oil and the balsamic, then season with fresh black pepper. Cover and put in the fridge for about 15–20 mins.
STEP 2 Heat the remaining oil in a frying pan. Fry the breadcrumbs until turning gold. Add the garlic, chilli and capers and cook for another minute, then toss in the almonds. Remove from the heat, add the torn mint (it will wilt a little), then taste — it will be quite salty, but the watermelon won’t be, so you’ll get a good contrast.
STEP 3 Brush the halloumi with a little oil and heat a griddle pan. Griddle the cheese on both sides until just starting to melt but still holding its shape, with nice golden griddle marks. Toss the cold watermelon and shallots with the rest of the mint leaves and some salt. Divide between four plates, or pile onto a platter. Put the hot halloumi on top. Squeeze over some lemon juice and top with some of the breadcrumb and caper mix. Serve immediately.
Griddled Halloumi with Watermelon & Caper Breadcrumbs was originally published in Brandon’s Publishing on Medium, where people are continuing the conversation by highlighting and responding to this story.
