Posted on by Myfrenchkitchen

Fresh fig with labneh, pistachios and pomegranate molasses.

This makes for a perfect little starter or in this case an aperitif or amuse bouche. The sweetness of the fig aginst the tartness of the pomegranate molasses and the salty cremainess of the labneh make for a delicious explosion of flavours.It is very easy to make and doesnt take a lot of time. The longest is waiting for the labneh to drain. Make it in season when figs are in abundance and if you can pick it straight from you tree, even better. That is actually a golden rule in cooking…stay in season.

Recipe:

  • Four big figs, yellow or purple
  • labneh
  • pistachio nuts
  • pomegranate molasses
  • little branch of green petit pois
  • sumac
  • Pomegranate seeds(optional)
  • 8 small fig leaves(optional)
  1. Break/tear the figs in half and place each half on a small fig leaf on 8 small plates.
  2. Spoon a small tsp of labneh onto the fig half.
  3. Sprinkle the labneh with sumac.
  4. Drizzle with pomegranate molasses and sprinkle with pistachio nuts and pomegranate seeds.
  5. Finish off with the little green branch of petit pois for decoration and serve as an amuse bouche on a fig leaf.

Serves 8 as amuse bouche or 4 as starter

Pinch of salt:

  • Place two halves on a plate for a starter serving instead of one per person for an amuse bouche serving.
  • Sprinkle some sumac over the whole plate.
  • Use walnuts instead of pistachios.
  • Use soft goat’s cheese or ricotta cheese instead of the labneh.
  • Sprinkle with a few pomegranate seeds.
  • Use any other green herb decoration instead of the pea shoot.

Posted on by Myfrenchkitchen · 1 Comment

Tomato salad with onions,walnuts,seeds and labneh with sumac.

Nothing beats simplicity on life. A simple tomato salad. Full of flavour and a taste of summer. A salad only to be eaten in season when the tomatoes are local and fresh and in abundance. I love labneh and with the added sumac, it adds a mediterranean flavour to the salad.

Recipe:

  • A variety of tomatoes in colour and size
  • A handful of mixed seeds, pumpkin seeds, lin seeds, sunflower seeds, and dried black currants
  • A few walnuts, roughly crushed
  • 1 large spring onion, diced on the diagonal
  • Plenty of fresh basil leaves
  • Labneh, torn in chunks
  • Sumac
  • Salt
  • Olive oil
  • Balsamic vinegar
  1. Labneh: Place a piece of muslin, or clean cotton towel over a sieve over a bowl. Scoop about two heaped TBSP of greek joghurt, or Skyr, onto the muslin. Add one heaped teaspoon of salt to the joghurt. Pull the ends of the muslin together and twist to form a ball of the joghurt. Put in the fridge and let it drain overnight. Remove the ball of joghurt(labneh) from the muslin and place in a separate bowl. Sprinkle liberally with sumac.
  2. Cut the tomatoes in different sizes and slices for interest. Add to a large bowl.
  3. Add the slices onion, sprinkle with salt and pepper some more sumac and mix the salad gently.
  4. Transfer to a large platter .
  5. Sprinkle the nuts, seeds and currants without mixing the salad.
  6. Add the torn labneh chunks.
  7. Liberally add some basil leaves.
  8. Drizzle lastly with olive oil and balsamic vinegar.
  9. Serve with crusty bread and some more labneh and sumac on the side.

Serves 4

Pinch of salt:

  • Use goats cheese instead of the labneh.
  • Use seeds or nuts of your choice.
  • Add slices of peach to the salad.
  • Use Skyr, zero percent fat joghurt instead of fullfat greek joghurt for a healthier version, you won’t even know the difference!
  • Omit the onion if you have small children who dont eat onion, it won’t change the salad.
  • dont hesitate to mop up the tomato juices with your country bread!

Labneh: Place a piece of muslin, or clean cotton towel over a sieve over a bowl. Scoop two heaped TBSP of greek joghurt, or Skyr, onto the muslin. Add one teaspoon of salt to the joghurt. Pull the ends of the muslin together and twist to form a ball of the joghurt. Put in the fridge and let it drain overnight. Remove the ball of joghurt(labneh) from the muslin and place in a separate bowl. Sprinkle liberally with sumac.

Save any leftover labneh in a bowl with olive oil.