Labneh with Zaatar & Olives

Labne olives zaatar

Beautiful silky strained thick yogurt … That’s all it is ! Total revelation the first time you try it. Like a homemade cream cheese.

It all starts with these beauties… 🙂 Jessica the super farmer and her Jersey cows. Don’t panic, keep reading ! This is how I do it, but Labneh can be made much more simply using shop bought whole milk yogurt. If you live in the south west of France, don’t miss Jessica’s mom Véronique at the local markets. The butter will change your life 🙂

Jessica & the Girls

In the spring the milk is extra rich with all the new green grass they are eating. The amount of creamy milk fat floating on the top of the is crazy.

Raw Milk

Then my lovely husband makes delicious yogurt.

Next step is to stir a bit of good salt into your yogurt. The fun begins finding the best way to strain it using a cheese cloth. If your fridge shelves are racks you can tie the cheese cloth onto the rack over a bowl. I place my cheese cloth over a large canning jar and shut the lid to hold the yogurt suspended in the jar. Empty out the whey after a few hours (my chickens get that 😉 ) so the ball of soon to be labneh is not sitting in liquid. The idea here is to get most of the liquid out of the yogurt leaving you with a thick spreadable yogurt “cheese”.

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Labneh

  • 600g whole milk yogurt
  • 1/2 tsp salt
  • Cheese cloth or étamine

Stir the yogurt with salt and place it into the center of your cloth. Leave to strain over a bowl or large jar in the fridge for at least 24 hours and up to 36 hours. Check from time to time to make sure it is not dipping in its own liquid. Once well strained you are done ! The labneh can be stored for almost a week in the fridge.

Then what ?

  • Sprinkle with olive oil, Zaatar and olives to make a dip or spread
  • Top with roasted veg such as leeks or asparagus
  • Play around with replacing cheesecake in a recipe
  • On toast with smashed peas or broad beans
  • Top with good olive oil and eat with a spoon 😉

Bon Appetît !

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Whole Roasted Cauliflower

Its amazing how many different ways of cooking this dish that you will find! To parboil or not? Hot oven or moderate heat? Spice rub or just salt & fat? Olive oil or butter ? (I like both 😉 )

A lovely way to serve cauliflower for guests and easy enough to make for yourself and family. I served this version with a chickpea and chorizo salad, so added a bit of the rendered fat from the chorizo to the rub. Waste not …. 😉 Placing a dish of water in the very bottom of the oven seems to help cooking to the core.

Whole Roasted Cauliflower

Serve this punchy flavoured cauliflower with a chickpea and herb salad, Labné (strained yogurt) or thick yogurt, a tahini sauce or a green or chili sauce of your choice.

  • 1 medium sized cauliflower
  • 2 Tablespoons olive oil
  • 2 Tablespoons softened butter
  • 2 Tablespoons paprika or Spanish Pimenton powder
  • 1 teaspoon roasted ground cumin
  • 1 teaspoon roasted ground coriander seeds
  • 1 teaspoon roasted ground fennel seeds
  • 1 teaspoon (or more if you like the heat) Harissa paste
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon salt
  • Chopped coriander leaves to serve

Trim the cauliflower taking care to leave it intact. In a large pot of boiling salted water, parboil the cauliflower with the stalk facing up. Don’t worry if its not totally submerged. Cover and simmer for 10 minutes.Remove the cauliflower using a spider or large spoon and carefully place it to drain (still upside down) in a colander.

Preheat the oven to 200°C and place a baking pan of water on the floor of the oven. To prepare the spice rub, combine the remaining ingredients in a bowl. Place the cauliflower into a baking dish (not too big) with the core facing down. Using your hands or a brush, rub the mixture all over the cauliflower and place it into the oven. Bake, basting and turning once at the halfway point, for 40 to 60 minutes or until it is knife tender.

Serve at the table, sprinkled generously with coriander, cut into wedges.

Bon Appetît !

For the love of green sauces

Wild Garlic Pesto

Originally inspired by perking up the “January detox” brown rice bowls I have been making an unprecedented amount of green sauces these past few years. When spring and summer finally arrives, there are even more nice green leafy herbs to play with. I have a running stock of some of the below recipes that keep well in the fridge and some are best to be used immediately.

A great way to use up bunches of herbs you may have on hand for other recipes but don’t use them up fast enough. These lovely homemade condiments are starting to take over my fridge space. Beware… they are addictive 🙂

A great great way to add zing to, well…. anything !

  • dress up eggs on toast
  • or avocado’s on toast
  • the always delicious grain bowl
  • plopped into a bowl of soup (hot or cold)
  • on a tomato salad
  • on a sesame noodle salad (Scallion ginger sauce)
  • on a lovely piece of meat (Gremolata for example)
  • add flavour to a stir-fry
  • next to any curry recipe (green chutney for example)

Here are a few of my favourites:

Bushy Basil

Pesto Obviously !  You’ll find loads of recipes online…  I like mostly basil, but some parsley.  I use a really hard sheeps cheese, because that’s my regional cheese 😉  I never use pine nuts as they cost a fortune and usually come from China (a bit far), but walnuts, pumpkin seeds etc…  work great.  I like to make mine in a mini chopper or food processor, not a blender (and too lazy for the pestle and mortar).  I freeze portions during peak basil season.  Here’s my version using local wild garlic…

Salsa Verde is so versatile. Delicious on meat or fish. A great boost in flavour. Use the best tinned anchovies you can find.

Trinidadian chili sauce (quite hot)  This keeps well in the fridge for months.

Indian green chutney  So fresh with heaps of fresh mint and coriander (aka cilantro)

Caribbean seasoning sauce

Caribbean seasoning sauce (a bit on the hot side)  This keeps well in the fridge for about a year ! scent of it makes me think of Jerk Chicken Mmmmmm.

Gremolata  Parsley, garlic & lemon.  I find this best when chopped by hand.

Shatta (Middle Eastern Hot Sauce)   I made this with walnuts.  My latest favourite 🙂

Scallion ginger sauce One of my perfect simple meals…  Hot bowl of rice, some Kimchi or sautéed greens, a fried egg with a good spoonful of this on top. A bit of Echo’s Chili sauce (see recipe below) would be good too.

Echo's Chinese Preserved Chili's in Vodka

Love this one inspired by a recipe from my friend Echo. This keeps forever in the fridge. Absolutely delicious and just spicy enough. Great in noodle or rice dishes. I learned from Echo that Vodka is a pretty good substitute for Chinese rice wine.

  • 2 cups chopped hot chili peppers (a mix of colours is fine, but try to chop fairly evenly.
  • 1/4 cup vodka (or chinese rice wine)
  • 2 Tablespoons sugar (add a bit more if you prefer it sweeter)
  • 2 cloves of garlic chopped
  • Chunk of ginger about the size of your thumb
  • 2 teaspoons salt

Mix all ingredients in a bowl and mix well. Spoon into sterilized jars and seal. Let sit at room temp for 2 days and then its ready to eat. Store in the fridge for AGES !

The key to keeping sauces a long time in the fridge (this goes for store bought ones too, is to not “contaminate”. Meaning always use a clean and totally dry spoon to scoop out your sauce or paste to avoid mold.

Do you have any favourites to add to this list ! I’m always looking for more ideas. Share in the comments 🙂

Paneer in Pepper Sauce with Coconut Sambal

coconut sambal

This is a delightfully simple dish that is brightened up by this beautiful coconut sambal (that I could just eat by the spoonful).  Paneer cheese is one of my favourite things to put in a sauce and this is a nice change from my usual tomato based Matar Paneer.

Matarpaneer

The original recipe called for Halloumi, mostly because Paneer is not always easy to find.  I make my own Paneer from fresh raw milk and it’s SO easy, give it a try.

peppers

Summer came late this year so I had this recipe put aside waiting for the green peppers to turn orange, red or yellow.

paneer peppersauce

Paneer in a Pepper Sauce with Coconut Sambal

  • Servings: 4
  • Difficulty: easy
  • Print

For the Curry:

1 or 2 x 225g blocks of Paneer (if you use one, its just more saucy 😉 ),  patted dry and diced into 1cm cubes (or make your own)
2 red peppers, roughly chopped
2 red onions, roughly chopped
4 tbsp olive oil
1/2 tsp of salt
6 cloves of garlic, chopped
zest and juice of 1 lemon plus extra wedges (add juice and taste before adding all !)
1/2 tsp ground turmeric
1/2 tsp cumin seeds
A handful of coriander leaves

For the Sambal:

150g desiccated coconut
1 clove of garlic
zest and juice from half a lime
a small handful of coriander leaves

Add the sambal ingredients to a food processor and blitz until combined. Transfer to a serving bowl and set aside.

Heat 2 tbsp of olive oil in a large frying pan over a high heat and add the paneer cubes. Stir-fry for 5-7 minutes or until golden-brown. Then transfer them to a plate and set them aside until later.

Return the pan to the heat, add the remaining 2 tsp of olive oil and add the garlic. Stir-fry for a few minutes until the garlic starts to brown (carefful not to burn it).  Remove and put aside. Pile in the onion, pepper and salt. Stir-fry until soft, about 10 minutes.

Add the zest and juice of the lemon, the turmeric and cumin seeds. Mix well, add 250ml of water and cook for another 10 minutes.

Transfer the sauce to a food processor or use a hand blender to blitz to a paste.

Return the paste to the pan and place over the heat. Stir in the paneer and mix in until warmed through. If it’s dry, add a splash of water to loosen it.

Transfer it to a serving bowl, scatter over some coriander leaves, the crispy fried garlic. Serve with some lemon wedges and sambal with basmati rice.

Bon Appetît !

**Adapted from a recipe by Nadiya Hussain

Carrot Ginger Dressing

A jar of this in the fridge…  Good idea 🙂

carrotginger

This couldn’t get any easier.  Do you have a blender ?  Oui ?  You’re in !

Along the same lines as that delicious dressing served on the salad in a good Japanese restaurant this dressing is a bit odd as it starts with a raw carrot !

Don’t worry if you don’t have a high speed blender, I made this before I invested in my VitalMix Blender (aka the German made version of a VitaMix !) and it worked well.

Dip for crudités – Salad dressing – Topping for grain or rice bowl –  Dunking bread, pita or fingers in.

Slightly sweet, tangy and full of healthy ginger.

Carrot Ginger Dressing

  • Servings: bit more than 1 cup
  • Difficulty: very easy
  • Print

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup rice vinegar
  • 2 large carrots, roughly chopped (about 2/3 cup)
  • 2 Tablespoons peeled and roughly chopped ginger
  • 1 or 2 Tablespoons fresh lime juice
  • “up to” 1 tablespoon maple syrup or honey
  • 1 1/2 Tablespoon toasted sesame oil
  • 1/2 teaspoon of Tamari or soy sauce

All goes in the blender and blend away until you reach a nice smooth texture.  I suggest adding the lime juice and the honey gradually until you reach the mix of sweet and sour that pleases your palate.  Add more salt if needed and blend one last time.  This will keep in a jar in the fridge for at least a week…

*Inspired by Cookie & Kate

Bon appétit !

 

 

 

 

Mayo Revolution !

Mayo3

Up until today, I generally have fought with homemade mayonnaise.  By hand (too lazy), beaters (works most of the time), blender (too much washing up) etc…

This recipe from Serious Eats has changed my “Mayo Game” !

stickblender

AND this is a whole egg mayo !  No more forgotten egg whites in the back of the fridge.

ail-confit

Due to the egg white being included its lighter in colour and, to me, tastes more like shop bought mayo (in a good way 😉 ).

mayo

Below is the basic recipe, but add stuff to your hearts content !  I added a clove of my sun roasted garlic and a chunk of the white part of a spring onion. You could add raw garlic to make Aioli or herbs, roasted red pepper, a touch of fresh horseradish, pesto, wasabi, hot sauce, smoked paprika, blue cheese, chipotle, ginger etc. . .

Keeps for about 2 weeks in the fridge.

One Egg Mayonnaise

  • Servings: about 1 cup
  • Difficulty: very easy
  • Print

  • 1 whole egg (room temperature)
  • 1 Tablespoon fresh lemon juice or white wine vinegar
  • 1 teaspoon dijon mustard (room temperature)
  • 1 cup vegetable oil
  • salt & pepper to taste

All ingredients go into a recipient that is just wide enough for the head of the stick blender (very important). Most stick blenders come with their own jug, which is perfect.

Slowly lower the stick blender into the jug until it touches the bottom.  Start blending (high speed is fine).  Very quickly the mixture will start to emulsify, you can then start to slowly lift the stick blender up whilst blending.  You may need to move it from side to side near the top to get all the oil down.

Et voila !  In less than 2 minutes, you have mayonnaise 🙂

*original recipe on the Serious Eats website

Bon appétit !

 

Wild Garlic Pesto

Pestoailours

Wild Garlic season is upon us !  Where I live, you are sure to find fields of beautiful fresh wild garlic from early spring.

ailours

I was a bit late this year so they are starting to flower…  Even better !  The flowers are more pungent than the young leaves.  To eat wild garlic raw in salads, the young leaves are nicer so its wild garlic and nettle soup and wild garlic pesto on the menu today 🙂

pestoailours1

Pesto is pretty forgiving stuff, so play around with the ingredients to adapt to your taste and what you have on hand.  I used a few cashews and a few more almonds this time.  Strong Ewe’s milk cheese gave it a wonderful flavour.  Use more or less olive oil depending on what you will use the pesto for (for pasta it should be runnier).  This made enough for one meal of pesto on roast chicken and potatoes and tossed through pasta the next day.

Wild Garlic Pesto

  • Servings: 2 meals for 4
  • Difficulty: very easy
  • Print

  • 1 bunch or large handful wild garlic leaves (flowers are ok too)
  • small handful parsley (optional)
  • 70g or a small handful of nuts (pine nuts, almonds, cashews, hazelnuts etc.)
  • 70g hard Ewe’s milk cheese (or pecorino or even parmesan)
  • extra virgin olive oil (around 150ml’s depending on the finished texture desired)
  • a squeeze of lemon juice to taste
  • salt & pepper to taste

Everything goes in a food processor or herb chopper (use a blender for a smoother finish, I like mine chunky) and give it a whizz until you have the texture you are looking for.

Store any leftovers in a jar, covering the pesto with oil, in the fridge.

Bon appétit !