Brisbane Local Food

Growing local

We decided to make lunch from as much of our produce as possible last Sunday.So I picked some tomatoes.

Some mushrooms.

Some parsley and spring onion.

Some eggs from our chooks.

Some home made lebneh and we got ....

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Comment by Lissa on June 25, 2012 at 17:42

:)

Comment by Robert Tolmaci on June 25, 2012 at 13:02

Hello Lissa, I am sorry the photo sequence was confusing.

The eggs went into the omelet.

The jar is my 'Lebneh' which id a middle eastern yoghurt cheese.

I made it from home made Greek yoghurt, so it is piquant, stored in olive oil with a crushed garlic clove and a sprig of Rosemary.

Think of it as a more tart and spreadable 'Philadelphia' cheese.

I use it as a spread on bread or crackers.

Comment by Lissa on June 17, 2012 at 6:55

Drool - looks totally yummy.

What is it you have done with your eggs there in the jar Robert? Preserved in oil and rosemary?? They must be cooked first correct - or are they still in their shells?

Comment by Robert Tolmaci on June 13, 2012 at 19:18

Hey Chris, we have 6. They are Poppy and Henrietta the Isa Brown's, Henny Penny the Rhodes Island Red,  Spring the Leghorn and Noire and Jemima the Australorp's.

They are are getting a bit old and going off their lay, but my wife won't let us dispatch them.

Comment by christopher zane hart on June 11, 2012 at 20:34

fantastic rob , how many chook have you got , imiss mine .

Comment by Elaine de Saxe on June 5, 2012 at 15:59

Divine!

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