17. February 2010 by admin.

Rich in vitamins A and C, chives are a member of the onion family. Indeed, their flavor is reminiscent of onion, but more delicate because they contain less sulfur. When finely snipped, their bright green color makes them an attractive as well as flavorful addition to dishes. The chives marry well with eggs dishes, salads, cream cheese, sauces, soups. Chive flowers can be sprinkled into salads for added eye-appeal and flavor.

Ingredients

1/2 cup low fat cream cheese, softened
2 tbsp mayonnaise
1 garlic clove, crushed
2 tbsp snipped chives
Salt
Freshly ground black pepper

Steps

In a bowl, whisk together the cheese, mayonnaise, garlic and chives. Add salt and pepper to taste. Scrape inta a serving bowl ans surface with the back of the spoon.
Refrigerate for at least 30 minutes before serving.

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10. February 2010 by admin.

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Steps

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.

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