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| I think the best thing to do is make up the 1kg just using the salt, then as you eat it add your bits and pieces. Unzippy, just take a couple of tablespoons of the labne and put it in a small bowl, crush your garlic into it and a squeeze of lemon juice. Then let us know how it tastes lol. Jan |
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| me too...actually I would be interested for everyone to post the extra flavour creations they put in like Jan did... just for ideas. Could you put lemon juice and garlic in it or would that curdle it do you think. |
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| I made labne this weekend, i think next go i'll cut the salt to 1 tspn , apart from that it's really yum and so smooth. It will be a regular in my fridge. Thanks ladies for the recipe. purr |
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| I am going to give the Labne a shot this week....sounds fantastic.....Col | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ok Dorothy, thanks for that. Linda, for 1kg of natural greek yoghurt I use 2 teaspoons of salt - not heaped. I find thats enough salt. I reposted Jem's recipe here this morning. Good luck with it, we all love it. Jan xx |
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| jan something else i forgot to mention..........it often may need just a shake of salt. cheers |
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| ok Jan how much salt to the yoghurt? | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| It was nice thanks Jan. Good to be home though. Missed the cats dreadfully. Linda |
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| Reposting Jem's recipe.... I'm just bringing this recipe for Labne forward. I had never tasted it until I went to Dubai for a holiday over Easter. It really is delicious and can be teamed with so much for a yummy snack or side dish. One of my favourite combos is a teaspoon of Labne on a fresh (or dried) date topped with a walnut half. You could team this stuff with any fruit or nut and it's superb. Enjoy, Jan Jem says...... I just wanted to add this one. Its called Labne and is good to spread on cruskits or rice crackers whatever you like. take a 1kg tub fat free greek yoghurt, mix in 2 tsp sea salt. then take 2 large clean chux cloths and line a small bowl. pour the yoghurt in and tie the cloths tightly at the top with string. Then hang it over the bowl overnight. I tie it to the shelf in the fridge hanging over the bowl. All the liquid will drain out of the yoghurt and you will be left with a philly like spread! you may need to leave it for 2 days if its not hard enough. Now you can eat this as is, or mix in some or all the following... *grated lime zest *grated lemon zest *tiny bit of minced chilli/sweet chilli(but this is full of sugar) *minced garlic (fresh is best of course) *cracked black pepper *finely choped coriander *some finely chopped pickles *finely chopped onion or caramelised onion is nice too My favourite way to have Labne is to mix in garlic, chilli, black pepper, lime zest and coriander. YUMMO! enjoy Jem |
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| Linda, I make the Labne with just salt. I haven't added any garlic or coriander but you can do that later if you like. I'll find Jems recipe again and repost. Great to hear from you Linda?? How was your trip? Jan xxx |
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| Ok, if anyone feels they are coming down with a flu/cold, get this into you IMMEDIATELY. My 20yo daughter did not miss one day of school in 13 years and has never needed antibiotics. This really works at the first sign of swollen galnds, runny nose etc. -1 knob fresh ginger (about the size of a small walnut) finely chopped -1 clove of fresh garlic finely chopped (Aussie is best - not that rubbish that comes from China and is bleached) -Juice of one lemon -Tblsp honey -Generous pinch of cayenne pepper Mix up in a mug of boiling water and sip sip sip - eat all the lumpy bits. Go to bed, you'll wake up brand new! Jan xxxx Mix |
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| Jan I made the labne when it was first posted and I was too heavy handed with garlic and coriander. Can you tell me what you put in yours and the quantities. Thanks Linda |
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| Guys I can't take the credit for the Labne. It was from a recipe posted here years ago by Jem. She was a professional chef at the time I believe. Dorothy, thanks for the hoummus tips, I try that. Keep posting everyone, I love this thread! Jan xxx |
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| Hi Jan It's great how your friend love it and don't know what it is. No one believes it is yoghurt. Delia |
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| jan your labneh........yum yum yum ty | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| lasagne.............a great and easy way. start with a splash of oil in the base. layer lasagne " mince (seasoned " tomato pasta sauce " cottage cheese " gratted cheese repeat the above then on the top i just have cottage cheese,grated cheese,tomato pasta sauce,parsley,black pepper. cook slowly in a pre heated oven i precook mince and add garlic,the herbs of toscany,chopped onion,parsley and chives.....just whatever you like.i grow my own herbs so its often a tad whatever!!!! pasta sauce can be the paul newman type sauce.try to get the thicker ones even aldi has a good one. this freezes well, i often prepare it a few days before. serve with a greek salad of lettuce, fetta, olive and toms. olive oil and balsanic vin. repeat the same |
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| jan,re the hummus i know what you mean about taste and it can get that flat taste ..............i think that is from the peas needing to be washed. i do both dried and tinned...........with the tinned chick pea always drain and wash well first so to blender add peas tahini lemon juice garlic.................wh izz it then add a little hot water cheers dorotheyr |
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| If you do add the spinach, you need to squeeze the water from it with your hands then add to dip. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| You don't have to add the spinach, it just looks better. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| This one is great if you have a party or going to a gathering. It is a dip in a cob loaf not sure what its called 1 jar Best Foods real Mayonnaise I 300ml Light sour cream 1 pkt Continental Spring Vegetable Simmer soup 1 pkt Chopped leaf spinach (find it in frozen section) 2 pkt Peckish Rice cracker Thins Sour cream n chive (can only buy from IGA Stores) mixed all ingredients and serve with rice crackers. It is meant to be served with fresh bread, so you can do that aswell but us bandits will have to use crackers which are very light and thin. If you can't get a cob loaf just put in a bowl on a platter, enjoy, louise |
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| Thanks Losingit, I'll try this recipe next time. I don't think I was using enough tahini or lemonjuice. Jan |
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| Jan, I used to make hommus regularly. Haven't done it for ages, but from memory this is basically what I did: HOMMUS 1 x 500g pkt dried chick peas about one-third to half 385g jar tahini (hulled or unhulled) fresh lemon juice - quarter to half cup salt to taste minced garlic to taste - say 4-5 teaspoons Boil the chick peas till soft (I have even put the saucepan on low and left it overnight). Rinse well, place in food processor with other ingredients. I only have a small food processor, so need to do it in batches. I just adjust the quantities as required, but you will soon work out what suits your taste. |
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| This is a stunning recipe: BEEF BOURGUIGNON Serves 6 INGREDIENTS 1kg beef (preferably Wagyu), cut into large chunks 300g speck, cubed Half cup extra virgin olive oil 2 carrots, peeled, halved and sliced 2 celery sticks- leaves intact, halved then sliced 1 leek, halved and sliced 1 onion, peeled and chopped 5 shallots - halved 10 sprigs of thyme 7 bay leaves 1 bunch of parsley Half litre red wine, brought to the boil and simmered to remove acidity Salt & pepper to taste 300g button mushrooms Carrot Puree 5 carrots, peeled and chopped DIRECTIONS Beef Bourguignon 1. Heat oil in a pan over med-high heat. 2. Seal the beef in batches until golden brown then drain and set aside - reserve the oil. 3. Repeat until all beef is sealed - reserve oil. 4. Using the same pan and oil as the beef, add all vegetables except the mushrooms and cook for 5-8 minutes. 5. Place meat in a large casserole dish, top with the vegetables, bay leaves, thyme and speck. Stir to combine. 6. Pour red wine over the beef and vegetables, season with salt and pepper and cover with lid. 7. Place on the stove and bring to the boil, then reduce heat to very low and cook for 40 minutes. 8. While the bourguignon is cooking prepare the carrot puree below. 9. Just before serving, add the carrot puree and mushrooms, stir through and cook for a further 10 minutes. Sprinkle with chopped parsley. 10. Serve with mashed potatoes and sourdough bread. Carrot Puree 1. Add chopped carrots to a pot, cover with cold water and bring to the boil. 2. Add salt and cook until just soft. 3. Pass through tamis, fine sieve or hand blender. |
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| The beef and red wine thingy sounds delish. Does anyone have a good hoummus recipe? And a babaganoush? I tried SBS's Food Safari hommous last weekend and it was terrible disappointing. No way the quatities were correct. I got another recipe from the chick pea packet then tried to make corrections. It's still not up to scratch. I think it needs more lemon juice but I ran out. Re the babaganoush - there is a recipe on Food Safari but I've lost a bit of faith. As you all can see I am right into the Middle Eastern cuisine at the moment. There is a FANTASTIC Beef Bourginion recipe on SBS Food Safari - it's quite similar to talusha's beef and red wine safeway casserole but doesn't use the gravox. The stew is thickened with pureed steamed carrots. Actually, why dont I just post it here lol. I will!! brb! Jan |
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| In this weeks coles catalougue there is a beef and red wine recipe, it is really nice, and tender. 600grams chuck beef cut into cubes 2 cloves garlic chopped 2 carrots, cut into large chunks 2 packs of 250 grams smart rice (we used mashed potato instead) 1/2 cup red win 400g gravox1 tbsp oil salt and pepper parsley. Brown beef cubes in a pan or casserole dish for a few minutes. Remove from pan and set aside. Add onion and garlic to pan and soften. Return beef to casserole dish and add carrots, red wine and gravox mixed with a little water to make a paste. Season with salt and pepper. Cover and cook for 2 to 3 hours in a very low oven. Serve with steamed rice and parsley. It was in the feed 4 for under $10 bit. It was that nice, we cooking it again soon! |
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