Cooking

Made a third or fourth attempt at the eggless apple cake recipe using the last of the frozen windfalls I gathered earlier in the year. (The eggs that should have been delivered today weren't!)( Read more... )

I slogged through the stages of the crushed beets with lemon vinaigrette simply in order to have some way of using up the labneh. I didn't have any dill, so I added sage (supposed to be good with greasy meats) and the last shreds of the dying basil. And since I really didn't see how one was supposed to dine on a single beetroot, however crushed, I served it on a bed of couscous and spinach leaves and dressed the whole with the lemon vinaigrette.

It was all right, but it certainly wasn't worth the effort of roasting the beetroot one day and then labouring to peel it and then frying it the next day while grating and juicing a half-lemon. Judging by the recipe reviews, it seems to be recommended as a way of serving beets to people who don't like them; I do.
And I didn't particularly like the labneh as an accompaniment. It was pretty sour.