Tag Archives: The Creamery Kitchen
With the sun shining this week, we’re all looking forward to the spring and summer months that are on the way and perhaps fancy something a little less wintry to eat! It’s still a bit early for a barbeque, but this weekend we’ve got a recipe for you with delicious Mediterranean flavours to keep you in that warm weather mood! These cream cheese & olive parcels are taken from The Creamery Kitchen by Jenny Linford, where you can learn how to make your own cream cheese as well as various other dairy foods. So if you feel like going the whole hog then have a go at the delicious cream cheese recipe in the book to use in these tasty filo treats and your guests will be seriously impressed!
We made this recipe in the office on Monday for our Creamery Lunch. The image below shows how they came out, and trust us when we say they tasted fantastic! Serve as appetizers with a few drinks for friends this weekend or as a starter for a Mediterranean style meal!
cream cheese & olive parcels
1 teaspoon olive oil
3 spring onions/scallions, finely chopped
200 g/1 cup cream cheese
40 g/ 1/3 cup pitted green olives, chopped
1 tablespoon finely chopped fresh dill
freshly ground black pepper
6 rectangular filo/phyllo sheets
50 g/3 1/2 tablespoons unsalted butter, melted
sesame seeds, for garnish
baking sheet, greased
Preheat the oven to 200°C (400°F) Gas 6.
Heat the olive oil in a small frying pan/skillet and fry the spring onions/scallions until softened. Set aside until cool.
In a mixing bowl, mix the cream cheese, fried spring onions/scallions, olives and dill. Season with a generous grinding of black pepper.
Slice the filo/phyllo sheets in half lengthways, forming 12 rectangular strips.
Brush one of the strips with melted butter (keeping the remaining sheets covered with clingfilm/plastic wrap to prevent them drying out). Place a generous teaspoon of the cream cheese mixture on the buttered filo/phyllo strip 2 cm/1 in. from the bottom. Take the bottom left corner of the strip and fold it up and over the filling, to form a triangular shape. then across again to the other side. Continue until you have formed a tightly closed triangular parcel. Brush on a little extra melted butter to seal the last flap into place and then place on a baking sheet. Brush the parcel generously with melted butter and sprinkle over a few sesame seeds.
Repeat the process with the remaining filo/phyllo strips, making 12 parcels in total.
Bake them in the preheated oven for 15–20 minutes until golden-brown. Serve warm or at room temperature.
The Creamery Kitchen by Jenny Linford is available here.
Have a lovely weekend everybody and happy cooking!
As a lovely communal office lunch, we attempted some of the recipes in The Creamery Kitchen by Jenny Linford. To see how we made labneh using Jenny's recipe, click here. And if you'd just love to see more from The Creamery Lunch (to inspire your own!) then browse the photos below from the London and New York offices to see all of our creamery creations!
We had a lovely lunch with some lovely recipes, and if you fancy doing the same then The Creamery Kitchen by Jenny Linford is available here!
Have a great week everyone!
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This is the kind of simple equation guaranteed to bring out the inner dairymaid in even the most urban among us. It was with this in mind, armed with the newly published The Creamery Kitchen by Jenny Linford, that we decided to prepare this traditional Middle Eastern creation for our communal Monday lunch.
Labneh, also known as ‘yogurt cheese’ is made from yogurt, wrapped in muslin and left suspended to strain over night in a fridge. It really is no more complicated than that. And so on a sunny Saturday afternoon we rolled up our sleeves and set to with a carton of organic Greek yoghurt, a bright square of muslin, a long-handled wooden spoon, a length of string and a large mixing bowl.
It was almost impossible not to indulge in multiple openings of the fridge door just to check all was progressing nicely. But we soon discovered that this is a sort of dairy-based alchemy and truly requires no more than patience and a cool place in which to turn itself from a fairly liquid form into something resembling a soft white orb. After an hour or so there was a satisfying puddle of opaque liquid in the bottom of the bowl, which two hours later had risen – almost touching the suspended muslin sack. Necessity being the mother of invention, we rooted out two small china teacups to elevate the wooden spoon and yogurt-filled muslin higher up the bowl. Thus avoiding a soggy bottom!
A new day dawned and our labneh was ready! Made giddy by our success we made delicious little cream cheese and olive parcels, also from the book, and Dukkah flatbreads, the perfect accompaniment to tangy labneh.
500 g Greek yogurt
1/4 teaspoon salt (optional)
30-cm length of string
long wooden spoon
makes about 350 g
Line a large bowl with a square of clean muslin.
Mix the yogurt and salt (if using) together well. Place the yogurt in the centre of the muslin square. Wrap the muslin up around the yogurt and tie it firmly with a long piece of string.
Suspend the muslin parcel over a deep, large mixing bowl by tying it with the string to a wooden spoon laid across the top of the bowl.
Leave in the fridge for 24 hours. Then, unwrap and use as required.
Feeling inspired? Why not discover the age-old tradition of making fresh butters, yogurts, creams and soft Cheeses at home? The Creamery Kitchen is available to buy here and if you want to see more, then photos of our other creamery creations are here!