Roasted Plum Icecream

Years ago we used to have home made icecream all the time in Summer, but since our house became vegetarian, we haven’t been able to get our heads around making icecream without an egg based custard. So our making and eating of icecream diminished considerably. Shop bought icecream never tasted good – too fatty rather than creamy – and we assumed that home made without a custard base would be icy.

Well, it is different. There, I have said it. But it is also good. It is more like creamy-ice rather than ice-cream. But if you make the flavours intense, it is wonderful. Our strawberry icecream seemed to improve with time, rather than be depleted by it, as most icecream instructions will tell you. But I do have to say that it does always taste best on the day that it is made.

It is Plum season here and our friend has a huge tree. We have been roasting them a lot (we adore roasted summer fruits). Today we took a dozen roasted plums and made icecream. Delicious. I will say that this icecream can be a little hard (common with this eggless icecream), so take it out of the freezer in plenty of time, so it can soften enough to serve.

Similar recipes include Strawberry and Black Pepper Icecream, Creme Fraiche Icecream, Strawberry Icecream with Black Pepper and Poached Oranges with Vanilla Ricotta.

Browse all of our Icecream recipes and our Desserts. Or explore our Late Summer dishes.

Continue reading “Roasted Plum Icecream”

Thick Thick Yoghurt with Zaatar, Walnuts and Olive Oil | Labneh with Walnuts and Zaatar

While others may call drained yoghurt as Labneh, I have always made it myself and began calling it Thick Thick Yoghurt all those years ago, before I had ever heard of Labneh and before labneh became trendy.

It is a versatile product that can be used in a multitude of savoury and sweet ways. Salt it and add spices to use as a spread, dip, dressing or filling. Serve with wedges of toasted pita bread. Sweeten it a little (or not) and use it with fruits, jam, on scones, on toast and jam and it is a great alternative to cream.

Countries from India through the Middle East and into the Mediterranean make and use thick thick yoghurt. This dish is one that uses golpar, that tangy, slightly tart powder made from Persian hogweed. Speaking in terms of traditional medicine, the use of golpar with yoghurt counteracts the cold property of yoghurt. You can buy it from Middle Eastern, Afghan and some Asian groceries. You can substitute some grated lemon rind – it is a different flavour but will still be very very good.

Use this as a mezze dish, a dip, with tomatoes and cucumbers (and radishes), a spread in a sandwich or wrap, slavered over baked vegetables, in place of sour cream.

To get you started, this is how you make Thick Thick Yoghurt. And read more about Golpar.

Similar dishes include Orange and Pecan Cream Cheese, Yoghurt and Kaffir Lime Spread, Ways to Use Thick Thick Yoghurt, Salty, Garlicky Thick Thick Yoghurt, and Blueberry Shrikand.

Browse all Thick Thick Yoghurt dishes and our Dips and Spreads. Or explore our Late Summer dishes.

Continue reading “Thick Thick Yoghurt with Zaatar, Walnuts and Olive Oil | Labneh with Walnuts and Zaatar”

Bondi Bircher Muesli | Bondi Overnight Oats

Muesli is a breakfast and brunch dish of raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, and may be mixed with cow’s milk, soy milk, almond milk, other forms of plant milk, yogurt and/or fruit juice. (Thanks, Wikipedia.)

Bircher Muesli was developed around 1900 by Maximilian Bircher-Brenner, a Swiss doctor and nutritionist, for his patients at his Zurich sanatorium as a way of getting more raw fruit into their diets. It is still a very popular breakfast in Switzerland and Germany, as well as many other parts of the world. The original recipe called for a higher ratio of fresh fruit to grain, and soaked the raw oats overnight since they took some time to soften. Each day the patients began their day with this mushy fruity mixture. Perhaps it was not an inspirational dish at the time, but in the past 12 decades, the dish has been refined and is an attractive start to the day.

Bircher Muesli traditionally contains a lot of apples, by way of juice and grated fruit. Bircher-Benner believed apples cured him of jaundice in his youth, and he strongly advocated the healing powers of diets high in fruit and vegetables. Thus originally it had few oats (about 1 Tblspn per person) and lots of fruit.

I guess Bircher Muesli was the original Overnight Oats! Here in Australia it is a perfect Summer breakfast. Fruit is plentiful in Summer – beautiful, perfect peaches, apricots, peacharines, nectarines, berries, plums, …. all and more freely available. This breakfast dish – the Australian version – celebrates our sunshine and Summer.

You must also try Overnight Oats. Other dishes include Shrikand and Besan Payasam, both interesting dishes for breakfast. See also Easy Summery Breakfast and Brunch Ideas.

Have a look at all of our Breakfast dishes here, or browse our easy Mid Summer recipes.

Continue reading “Bondi Bircher Muesli | Bondi Overnight Oats”

Lemony Yoghurt Dressing

A creamy delightful dressing.

This dressing is so delicious you will want to smother your salad in it. The trick is to sweeten the dressing with a little honey.

Looking for similar recipes? Try Tahini and Yoghurt Sauce and Dressing, Garlic-Yoghurt Dressing, Roast Capsicum Sauce and Dressing and Tahini Dip and Dressing.

Browse our Salad Dressing recipes , and our Salad recipes. Our yoghurt recipes are here. Or be inspired by our Summer recipes.

Continue reading “Lemony Yoghurt Dressing”

Jeera Lassi | Cumin Lassi | Traditional Indian Yoghurt Drink

Lassis are so beautiful to drink, they deserve special glassware. Enjoy!

A lassi is a blend of yogurt, water, often spices and sometimes, fruit. Traditional lassi (also known as salted lassi, or simply, lassi) is a savoury drink, flavoured with ground and roasted spices. Sweet lassi, however, contains sugar or fruits, instead of spices. Also there is a salted mint lassi that is highly favoured in Bangladesh.

Cumin Lassi is a much-loved beverage of Rajasthan. It is ubtly flavoured with dry roasted cumin seeds and limes or lemons. The zest of the citrus is often added to the milk before making yoghurt, and the oils infuse with it as the milk warms.

Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch.

We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here.

Continue reading “Jeera Lassi | Cumin Lassi | Traditional Indian Yoghurt Drink”

Chilli and Coriander Salt Lassi | Indian Yoghurt Drink

Another beautiful lassi, this time with a hint of chilli and green coriander.

A lassi is a yoghurt based Indian drink that cools the effect of hot summers. It is originally from the Punjab and Multan in India and is usually taken with breakfast or lunch. It really is an ancient smoothie, originating around 1000 BCE.

We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here.

Continue reading “Chilli and Coriander Salt Lassi | Indian Yoghurt Drink”

Lassi Khara | Neer More | Salt Lassi with Asafoetida (Hing)

Yoghurt is such a great food it is great to start the day with some. My preference in summer is to begin with a lassi taken slowly on the balcony, watching the sun rise, before the day begins. It sure beats a coffee!

A Lassi is an Indian sweet or savoury drink made from a yoghurt or buttermilk base, perhaps with water, and with flavourings. The flavourings are either fruits or spices. You may of course know the ubiquitous Mango Lassi, and perhaps the Salt Lassi (great in very hot weather).

Are you looking for other lassi recipes? We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here.

Continue reading “Lassi Khara | Neer More | Salt Lassi with Asafoetida (Hing)”

Overnight Oats for Amazing Breakfasts

My predilection for pre-paring and pre-cooked prep took a new turn when I was introduced to Overnight Oats – oats that require no cooking but are simply soaked overnight for an instant morning breakfast. Firstly, it really does make a magnificent breakfast, so tasty. Then it is extraordinarily healthy. And most of all, it is quick and easy. Do what I do and take it to work for lunch sometimes too.

Although you can put the ingredients together for individual serves, it is more convenient to make a month’s worth of oats mixture at a time. About once per month, I take 15 – 20 medium jars, and prepare the  mixture. The jars line up on my bench, waiting patiently for their ingredients one by one. Then they go into the pantry cupboard.

Similar recipes include Wholemeal Bran Biscuits, Bondi Bircher Muesli/Overnight Oats, Prunes in Tea with Spices, and Porridge, Indian Style.

You can browse all of our Breakfast recipes here, and all of our Oats dishes here. Or simply browse all of our Mid Spring recipes.

Continue reading “Overnight Oats for Amazing Breakfasts”

Salty, Garlicky Labneh | Thick Thick Yoghurt

A beautiful, garlicky thick yoghurt for salads, soups and dips.

Labneh is a particular favourite, going into salads, soups, pasta dishes, dips, vegetable dishes, deserts and breakfast dishes.

We call it Thick Thick Yoghurt. See these previous posts on our love for this wonderful food. And this is how to make it: Making Thick Thick Yoghurt. Recently we began making it pre-flavoured with salt and garlic. You will love it too.

Similar recipes include Green Peppers and Yoghurt, and Thick Thick Yoghurt with Walnuts and Zaatar.

You might like to browse all of our yoghurt recipes, our Middle Eastern dishes and all of our Salads. Our Dips are here if you are after dips and sauces. Or simply take some time to explore our Mid Autumn dishes.

Continue reading “Salty, Garlicky Labneh | Thick Thick Yoghurt”

Indian Essentials: What is Ghee?

Ghee is butter that has been so well clarified that it can even be used for deep frying.


Ghee is butter that has been so well clarified that it can even be used for deep frying. It no longer contains milk solids, and so refrigeration is not necessary. To make it, put 500g unsalted butter in a pan over low heat and let it simmer very gently until the milky solids turn brownish and cling to the sides of the pot or else fall to the bottom. The time this takes will depend on the amount of water in the butter. Watch carefully towards the end and do not let it burn. Strain the ghee through a triple layer of cheesecloth. Homemade ghee can be stored in the fridge but is equally as good on The Kitchen Bench.

Continue reading “Indian Essentials: What is Ghee?”