Yesterday was all about filling jars: labneh, olives and lemon marmalade.
I hadn't made labneh for a while. It had been at the back of my mind when someone arrived at my stall.
I am looking for lubna
Huh?
The yoghurt cheese in olive oil. Someone sent me to get some.
I was most surprised because it's over a year since I made it and had it at the market. So.
Then it was starting the process of bottling the olives that have been curing over the last few months. This batch of 12 jars is just the beginning.
After the big chop and long cook, there were 23 jars of lemon marmalade.
Not in the picture photo, but most definitely in jars, ham and pea soup.
Not in jars, or photographed, and also on yesterday's menu the usual conversations with mother for sourdough rolls and loaves.
A quick fish Friday supper after a long kitchen day. Pan fried hake and a basil and garlic mayo with a side salad. A meal we've not had in ages.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
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I want some lubneh like right now, cottage cheese in olive oil sounds divine! Had to Google it as I've never heard of it but remember my aunt making what she called cottage cheese and it also involved straining yogurt when she was married to her German husband, it was divine! I must ask her exactly how they made it.
Your stall must be a big attraction with all those divine goodies!
I make maaskaas which is what I think of as cottage cheese. The flavour and texture are quite different and because the olive oil solidifies in the fridge, one has to take it out in advance of using it. I actually think it'll be good with the lemon chilli marmalade.
Oh, and of course, the olive oil never goes to waste.
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