create: cheese twists

So easy and yet so good.  Perfect with a beer or a glass of wine.  Can be made ahead, stored in an airtight container, and then reheated briefly in the oven for a couple of minutes before serving. 

2 sheets ready made puff pastry

1 egg yolk

100gm strong cheddar cheese

Caraway or cumin seeds

Chilli salt (optional)

Allow puff pastry to defrost slightly.  Place the puff pastry on floured benchtop, or plastic/cling wrap, and brush with egg yolk.  Sprinkle grated cheese over the puff pastry and press it in.  Turn the pastry over and repeat with egg and cheese.  Cut the pastry into 3cm wide strips.  Line a baking tray with lightly floured non-stick paper.  Pick up each strip, and twist it, so that the twisted strip creates a hollow pipe shape.  Place on the tray.  Sprinkle with caraway seeds, or cumin seeds, of with a light chilli salt or other flavouring.  Refrigerate for at least 30 mins.  Place in hot oven (200 degrees, fan forced) for 20 - 25 minutes or until puffed up and golden brown.  Serve warm.

create: labne

Perfect in a mezze platter, with grilled lamb, or on a lunchtime sandwich.

1kg greek yoghurt
1 tsp sea salt

dukkha

olive oil

Mix together yoghurt and sea salt.  Place yoghurt in the centre of a clean chux cloth (or muslin if  you have it) and then tie in a loose ball.  Place in a flour sieve over a bowl, to allow the whey to drain out of the yoghurt.  Leave in the fridge for 3 days to drain.  Roll the cheese into balls, coat in dukkha (if desired) and place on a tray for at least an hour to dry out.  Then place in sterilised jars, cover with olive oil and store in refrigerator for up to 1 month.