© 2012 Viviane Perenyi - Labne Beetroot Salsa and Mint Tartine

Sometimes the best things are the simple ones.
Simplicity is underrated.
We live in a world that feels like a constant and endless auction and where less is more is not the mainstream.
Yet there’s a kind of beauty in simple things that more often than not attract me.
And what I share with you today is definitively easy. Yet tasty.

© 2012 Viviane Perenyi - Labne Beet Salsa Tartine

I initially intended to prepare the drained yogurt to eat it in a savoury way. Which I did. Generously spread on sourdough toasts topped with a beetroot salsa and fresh mint.
Lunch, the simplest way.
It was afterward that I thought of having something sweet. And that’s how came the idea of another kind of truffle. Made of plain drained yogurt, nicely coated with pistachio and served with honey.
An effortless dessert made with a twist…

© 2012 Viviane Perenyi - Pistachio and Labneh Truffle with Honey

Yogurt and Pistachio Truffle with Honey or Sweet Labneh

250g yogurt drained overnight in a muslin cloth (makes about 105g)
30g pistachio, freshly grind
2 tbsp of honey

With a melon bowler scoop the labneh and roll it gently between your palms to form a little ball. Roll each ball in the ground pistachio and place in a shallow plate. Pour honey on top before serving.

© 2012 Viviane Perenyi - Labne with Pistachio and Honey

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