As mentioned in an earlier post, I made some labneh!
It’s very easy and sort of exciting seeing how it firms up. I added a heap of chilli flakes and some honey which made it subtly sweet with a nice bite and it’s creamy texture is perfect on crackers as a snack with some wine or with bread for a quick lunch. Traditionally, it’s made plain or with herbs.
This recipe makes a lot; I had no idea so used a ton of yoghurt and we were eating labneh for days. The amounts are easily halved and will keep for about a week in the fridge.
Oh and, just for interest’s sake, I worked out the cost (using extra virgin olive oil because that’s all I had):
Store bought 200g tub of labna – $8.50
Home-made 600g – $10 ($3.30/200g)
= a saving of around $5.20 per 200g.
Win!!
I love a good curry! Especially with chicken and cashews.
This is a real treat today you guys! Silky smooth, creamy sweet butterscotch custard, cool cream and crunchy Tiny Teddy bikkies (tell me I’m not the only one who loves 
I love my lentils and beans and things and this dish is something I make quite regularly in colder weather. It’s a hearty, spicy, vegie packed cottage pie with French lentils; I prefer French lentils as they keep their shape and have a nice bite to them.