Tag Archive: yogurt


Oregano Labneh and Olive Oil | At Down Under | Viviane Perenyi

I opened the packaging and smelled. And it was like I was instantly transported to the Mediterranean shores. I feel the hot and dry air on my skin and breath the gentle sea breeze. The sun reaches the zenith. I hear the shrill sound of cicadas coming from the maquis and I am offered to taste beautiful dishes seasoned with aromatic oregano.

It’s all imaginary.
The truth is that I’ve never been to Sicily where this oregano originally comes from. My mind has woven my own experience and memories from my time in Puglia -the southernmost I’ve been in Italy- and documentaries I’ve seen on the renowned volcanic island of Sicily. Just the power of imagination. Simply triggered by a scent.

Dry Oregano | At Down Under | Viviane Perenyi
Oregano Labneh | At Down Under | Viviane Perenyi

Now, it’s your turn.
I invite you to pick one of these labneh balls coated in fragrant oregano and preserved in a delicate olive oil. I let you spread it on a flat bread and allow your senses appreciate the flavours and textures. There’s a chance that you too will travel for a short moment to sunny shores…

And speaking of seaside, Paprika and I will be away for a couple of days. I’ll surely share about our little break as soon as we are back.

Oregano Labneh and Olive Oil | At Down Under | Viviane Perenyi

Oregano Labneh
Makes 6 to 8 balls

335g yogurt / 1 cup 1/2 yogurt
1/4 tsp sea salt
7 tbsp dry oregano
Olive oil

Place the yogurt in a muslin cloth and let it drain overnight or for several hours. Mix in the salt and adjust to your liking. With a teaspoon scoop yogurt and roll in the dry oregano to coat. They can be served right away with a drizzle of olive oil or placed in a jar filled with olive oil and kept in the fridge.



The Milky Way

Sinemage Black and white Cream Bottle of milk and yogurt

This week, the special guest at home was without a doubt the milk.
Highly expected since weeks, it finally made the way until us.

Fresh. Organic. And raw.

It was also a week of first time.
This milk has been a trigger to try new things, that could have been made before with pasteurized milk: túró -Hungarian curd cheese- and yogurt.
While the first one will need another attempt, the second one was a success.

Sinemage Black and white Yogurt and milkSinemage calf black and white

I’ve wanted for ages to make yogurt.
I’ll probably need more batch to get the right texture, but I was really happy with the taste and result. And for a yogurt lover like me, there’s nothing better than homemade one, with the added bonus of endless possibility for customised flavours.

For a moment, I remembered when I was child and how my Mum was used to make some in her yaourtière -yoghurt maker. But you won’t need such bulky appliance. As you’ll see, the process is pretty straight forward.
I’ve followed instructions posted by El, in the comment section of her blog.

Sinemage black and white yogurt

And tomorrow, I’ve already planned with the milk left to make crème dessert -custard. Chocolate ones, for Paprika…

La suite en français…

Pimp My Dessert

Rhubarb Crumble

This is not a cooking post. That’s simply my dessert yesterday for lunch : rhubarb compote, yogurt and crushed almonds + rolled oats previously toasted in the oven with honey.
In other words, it’s just a yogurt, but a customised one.

I really like yogurt. Something that’s always in my fridge.
I like simple, plain, unsweetened yogurt.
But from time to time, I like to have a little bit of fantasy : walnuts+honey for a Greek inspired version; with chocolate shaving for a stracciatella one… and why not a crumble version, for a bit of crunch ?

yogurt rhubarb crumble

It reminds me I still have to try to make home-made yogurt…

La suite en français…