January 16, 2017

Labneh with Stewed Kumquats

Labneh-with-Stewed-Kumquats

If you take a peek at gardens in our neighbourhood, you will see plenty of citrus trees laden with lemons, oranges, grapefruits or kumquats. Winter sunshines waiting to be picked and eaten. The usually mild winter climate of this part of France makes it ideal to grow such trees and we’ve also had a lemon tree on our balcony for over a year, although recent frosts have required covering it for shelter. We eat a fair amount of citrus fruits all winter long for all the health benefits they provide (vitamin C + lots of essential nutrients), but we also love their sweet/acidic taste.

We bought a lot of kumquats at the market the other day, and my favourite way to eat them was to simply stew them with a little bit of maple syrup and serve them with my morning porridge or thick strained yogurt. They get deliciously sweet all the while keeping a bit of their bitterness.

My next cooking project is to try making jam as I have a fond memory of a kumquat marmalade that I tried in Australia a few years ago, and that was so incredible that I still seem to remember its taste! If you’ve got experience in preserving citrus fruits, I’d love to hear about it. Thanks heaps and wishing you a lovely week x


Labneh with Stewed Kumquats – serves 4
You could easily double the proportions to have a bigger batch of both the labneh and kumquats. For a vegan option, labneh can also be made with soy yogurt.

•500g natural yogurt (I use sheep’s milk yogurt)
•300g kumquats
•3tbsp maple syrup

1.To make the labneh, in the evening, pour the yogurt into a sieve covered with muslin cloth. Place the sieve over a bowl. Cover the yogurt with the cloth, place a small plate on it with a weight and place in the fridge to drain overnight.
2.In the morning, transfer the strained yogurt to a container, your labneh is ready! Don’t discard the whey (the strained liquid) as it is delicious added to smoothies for instance and rich in protein.
3.Slice the kumquats, removing the pips at the same time, and place them in a small saucepan with the maple syrup and 2tbsp water. Bring to a gentle simmer and cook, stirring every so often for about 10-15min until soft and translucent.
4.Serve the kumquats still warm or cooled down with a generous spoonful of labneh.


Labneh et Compotée de Kumquats – pour 4 personnes
Vous pouvez tout à fait doubler les proportions à la fois du labneh et des kumquats pour en avoir un peu plus. Pour une option vegan, il est possible de réaliser le labneh avec du yaourt de soja.

•500g de fromage blanc nature (j’utilise du fromage blanc de brebis)
•300g de kumquats
•3cs de sirop d’érable

1.Pour faire le labneh, la veille au soir, verser le fromage blanc dans une passoire fine recouverte de mousseline. Mettre la passoire au-dessus d’un saladier. Envelopper le yaourt dans la mousseline, mettre une petite assiette dessus ainsi qu’un poids, et mettre à  égoutter au réfrigérateur toute la nuit.
2.Le lendemain, transférer le yaourt égoutté dans un récipient, votre labneh est prêt ! Ne jetez pas le liquide récupérer dans le saladier, il est délicieux dans des smoothies par exemple, et une bonne source de protéines.
3.Couper les kumquats en rondelles, en prenant soin d’enlever les pépins au passage, et les mettre dans une petite casserole avec le sirop d’érable et 2cs d’eau. Laisser frémir pour 10-15min, jusqu'à ce que les fruits soient tendres et translucides.
4.Servir les kumquats encore chaud ou refroidis avec un généreuse cuillérée de labneh.

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