Recipe Tip: Labneh with Figs and Walnuts
Top Recipe for 4 Persons by Salma Hage. All ingredients and tips for getting it right. The Middle Eastern soft cheese is served with figs and candied walnuts in Salma Hage's recipe.
- 40 gwalnuts, roughly chopped
- 3 tablespoonicing sugar
- 20 gbutter
- 1 pinch(es)salt
- 250 glabneh
- 8figs, cut into quarters
- 1 handfulpeppery salad leaves (rocket, watercress or a mixture of both)
- 1 ½ teaspoon(s)balsamic vinegar (optional)
- 1 tablespoonolive oil (optional)
Step 1To prepare the candied walnuts, place a sheet of baking paper on a smooth surface. Place the chopped walnuts, icing sugar and butter in a small frying pan and stir constantly over a medium heat for 3 to 5 minutes until the butter and sugar have melted and the walnuts turn amber.
Step 2Then spread the walnuts out on the baking paper, sprinkle with a little salt and leave to cool.
Step 3Spread the labneh on a serving plate, place the quartered figs on top and scatter the lettuce leaves on top.
Step 4Finally, sprinkle over the candied walnuts and drizzle with a little balsamic vinegar and olive oil, if desired.
Step 5Dumplings of Butternut Squash with Sage and Walnut Butter Definitely not pumpkin soup: With this recipe, Severin Corti invites you to process the diverse vegetables in a different way. Dumplings
Step 6Salad of Porcini Mushrooms Constantin Fischer combines culinary delights of the forest with a crisp salad. Salad
Step 7Fig and Goat Cheese Tart with Rosemary and Honey This fig and goat cheese tart is very versatile and can be topped with fruit, vegetables, meat or fish. Figs
Step 8Grilled Figs with Ricotta and Honey Few ingredients, much flavour: these grilled figs are served on ricotta and refined with almonds and honey. Figs
Step 9Pork Fillet with Morello Cherry and Fig This dish is accompanied by chard and polenta and an autumn herb salad. Figs