TABLE MEMORIES RECIPES

table memories recipes

LEMON LABNhE WITH OVEN ROAST TOMATOES

Ingredients

500g Greek yoghurt, full cream

½ tsp salt

2 lemons zested

Extra virgin olive oil

1 clove garlic, crushed

Muslin cloth

Method

1. Mix lemon zest and salt.

2. Line colander with muslin cloth.

3. Add yoghurt and tie muslin cloth.

4. Now suspend the cloth as per lesson, with a dish underneath to catch the liquid. Allow to drain overnight.

5. Transfer cheese to a serving dish, cover and refrigerate till ready to serve. Labne becomes more sour as it ages. It should keep well, covered and chilled for up to 2 weeks.

6. When serving mix lemon zest, garlic and 2 tsp olive oil. Mix together.

Roast Tomatoes

Baby tomatoes on the vine
olive oil
salt
balsamic vinegar

1. Preheat oven to 200C.

2. Place tomatoes on a baking tray and drizzle over olive oil. Be careful not to break the vine. Oven roast for 10 mins.

3. Now remove from the oven and drizzle over balsamic vinegar.

4. Place back in the oven and roast for a further 15- 20 mins until they are cooked and the balsamic is syrupy. Place on one side.

To Assemble

French loaf, sliced olive oil 2 cloves garlic rocket

1. In a bowl mix together the garlic and olive oil. Dip each side of the bread into the oil and place on a baking sheet.

2. Place in a preheated oven of 200C and toast until light brown on each side.

3. To Plate: Place a spoon of labne on your plate and then place some rocket next to it.

4. Put the tomatoes on the rocket and drizzle over the tomato pan liquid.

Serve with toast