Tuesday, 7 December 2010

Labneh (kind of)

So at Nottingham under ground I made a dish called Labneh (Kind of). Labneh is a a strained cheese made of yoghurt which is made around eastern Europe and it is usually accompanied with different and interesting spices; and although I did not strain the yoghurt I did use the spices Ottolenghi uses for Labneh but on regular yoghurt.  I wanted to achieve something a little more juicy and different to accompany my Lamb kofta.

The first of Nottingham under ground restaurant!

                                                             the calm before the storm
                                                      Em and Will munching before singing.

                                       the alotment massive tucking in

After being totally inspired by "The English Can Cook " blog, I have eventually summoned up the courage to start my own underground restaurant!  Saturday night was the opening night of Nottingham under ground, and how fun it was! 15 of us gathered at my mums house to listen to the wonderful mellow tones of William Jeffery and Emily Martin and to gorge on a menu of……

Parsnip gnocchi and prune broth

Lamb Kofta feast
Or for veggies
Sumptuous roasted aubergine lentils
Onion flat bread
Herby Pistachio Studded Couscous
Scrummy Labneh
Pomegranate bejeweled salad
tricolor tomato salad

And to finish

Gooey Chocolate Brownies

And coffee if you like!

The wonderful Busy Lizzy did a wonderful job of waitressing; Si my official photographer dislocated his knee 3 days before the event but soldiered on!

I’m looking forward to the next event!
info posted here after Christmas. 

Tuesday, 21 September 2010

Bread Therapy

I remember Wednesdays after school me and my brother were picked up by my Granddad , stuffed into his powder blue Austin Allegro and shuttled to my Grandparents bungalow. On entry, the pervasive wafts of this week’s bread making filled our nostrils. After a cup of milky tea, our little digits would be washed and put to work kneading, greasing and glazing the second batch of the day.

In pursuit of the good old days I began the task of making my own bread! And ow what a joy! Each week I have been experimenting with yeast, flours and styles of making bread, to come to the conclusion I am hooked! I love the ritual to perforate week day drudgery.

Check out my latest result:
I now completely understand why that woman tried to make a gingerbread man come to life!