Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh
Herb oil
Eggs and radishes
Carrots
To serve
How it's done
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Labneh
Add the salt to the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Herb oil
Place the chives, parsley and oil in a measuring cup, puree for approx. 2 mins. Pour the herb oil into a second sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Eggs and radishes
Pour the water into a pan along with all the other ingredients up to and including the peppercorns, bring to the boil. Remove the pan from the heat. Add the eggs and all the other ingredients up to and including the dill, cover and leave to cool. Add the radishes, mix, cover and leave to infuse in the fridge for approx. 8 hrs. or overnight.
Carrots
Heat the oil in a non-stick frying pan. Add the carrots, season with salt, stir-fry for approx. 8 mins. Add the honey, mix.
To serve
Spread the labneh on a platter. Drain the eggs and radishes, halve the eggs, serve them on top of the labneh with the radishes and carrots. Garnish with the dill, drizzle with the herb oil.
| Serve with: | Bread |
|---|---|
| Note: | Prepare the labneh, herb oil, eggs and radishes 1 day in advance. |
How-tos
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