There is something rather fun about food in a jar. Not only is reusing a jar greener (and easier to wash up) than using plastic, they look so pretty too. No wonder there are several Pinterest boards devoted to food in jars!
I am becoming increasingly anti plastic and thus a fan of storing food in jars in the fridge, and have a collection of these straight sided French jam jars with their pretty gingham lids. The straight sides mean they are easy to scrape out, the jars are easily washed or go in the dishwasher, and the lids reduce my use of clingfilm.
The idea was inspired by a recent trip to Yeo Valley where we were served a sweet cheesecake in a jar, simply made of labneh (strained yogurt) which was mixed with cream to loosen it. As well as the cream I added goats’ cheese and za’atar to my labneh and layered in a jar with biscuit crumbs, onion marmalade and salad. Perfect for picnics, although I think we ate ours sat on the sofa with the rain lashing against the windows.
You will need to start this off the day before you want to eat these, but actual hands on time is very little. Once made the labneh will happily sit in the fridge for several days.
Savoury Goats' Cheesecake in a Jar
- 1 x 500g pot of creamy natural yogurt I used Yeo Valley
- 2 tbs single cream or milk
- 1/2 Capricorn Goats' Cheese
- 1/2 tsp za'atar or other herbs or spice blend I use Steenberg's which is fantastic quality
- Handful crushed savoury biscuits - I used Ryvita Sweet Chilli Thins
- 4 tbs onion marmalade or chutney
- Handful salad leaves and cherry tomatoes
- Glug good olive oil
- 2 attractive 1 lb jam jars
Line a sieve with a cheese cloth (or a new J-Cloth), stand over a bowl, pour the yogurt in and allow to strain for 12 hours. Rather than pouring down the sink use the leftover whey in bread or dal (it should freeze well) or use it to water your herbs as it is full of nutrients.
Scrape the labneh into a bowl, add the cream (or milk), finely chopped Capricorn and spices and mash well with a fork.
Crush your biscuits - either in a spice grinder or place in a plastic bag and bash with a rolling pin. Pour into the bottom of each jar. Layer the onion marmalade on top, followed by the goats' cheese labneh* (I used a piping bag with mine).
Top with salad leaves and quartered cherry tomatoes.
Put the lid on and take on a picnic!
* You will probably need about two thirds of the labneh, the rest can be used as a dip or pasta sauce.
I am sending this to Sarah’s Zero Baking Required event.
Sponsored Wine pairing from eVines
Cortese di Piemonte 2011 – Fresh, primary fruit aromas of ripe grapefruit and lime; zingy, juicy and crisp with citrus flavours and mineral touches, it finishes with gently zesty acidity. Simple fish dishes, grilled goats cheese and red pepper with fresh basil.
Fiano Greco 2011 by A Mano – A pale lemon yellow in colour. This wine has explosive floral notes, exotic fruit flavours, a crisp acidity and a refreshing finish.
For advice on responsible drinking please visit Drinkaware.
This is my second recipe for the Capricorn Challenge. Many thanks to Capricorn for inviting me to take part in the challenge and for the ingredients.
I received a hamper of ingredients, and was asked to create some recipes. The creator of Ethel’s favourite recipe will win a night in a Somerset hotel.