Hello September, and everyone in it. August was a wonderful month because I got to go off wandering again eating exotic foods and keeping track so that if you want to go, half the work will be done…… such a tiring job!
I ended up with a few (1kg) pots of this amazing yoghurt this month. It is definitely worth a try if you love yoghurt. www.meredithdairy.com. This new line from the well known Victorian artisan producer is clean and fresh with a gentle goat flavour. I drained it and made a fresh goat yoghurt cheese.
My finds from Penang. Nutmeg can be found all over Penang in the markets as whole fruit and both candied and pickled as you see above. Using the nutmeg to make juice is a lovely quirky Penang pastime. Not all juices are equal with some being delivered to the table as a brownish iced drink with a sweet back note. These are produced from Nutmeg syrup (in bottles and commercially produced) that can be bought in the markets and shops. The real squeezed nutmeg juice is a white liquid that is often served with a sour plum floating in the bottom. It is sweet and savoury at the same time with the exotic and surprisingly delicate taste of nutmeg.
I hope to make some interesting things with that candied and pickled nutmeg. But for now, all my kitchen contains is this quick entree of Homemade Goat Cheese and Roasted Tomatoes that I made from goat yoghurt cheese (or labne). You could make it from Greek yoghurt by draining for a day or use ready made Goat curd. It makes a great do ahead snack to keep people happy while you are in the kitchen….
Thanks for hosting another In My Kitchen, Celia. Pop over to her place at www.figjamandlimecordial.com and see what’s happening in everyone’s kitchen.
- 1-2 cups of yoghurt
- 1 punnet of cherry tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ bunch of chives snipped
- salt and pepper
- 2 tablespoons of pinenuts
- 1 rasher of bacon cooked to crisp, drained and crumbled
- Put the tomatoes into a bowl with the balsamic and the olive oil. Season well and put into the oven until the tomatoes just start to soften. Put them into a container to cool ( or till you need).
- Lay down the yoghurt add the tomatoes and the balsamic dressing on a platter for everyone to help themselves. Sprinkle with chives, nuts, bacon and serve with biscuits or pita bread.