1 tablespoon ghee (coconut oil is fine as well)
1 large brown onion, diced
½ teaspoon sea salt
2 medium zucchini (about 1 lb), diced into cubes
3 cloves garlic, diced
2 teaspoons turmeric powder
1 teaspoon mild curry powder
¼ teaspoon white pepper (black is also okay)
1 cup vegetable stock
1 cup coconut milk
1 teaspoon fish sauce (optional)
Juice of ½ small lime (about 2 tablespoons)
Fresh coriander/cilantro for garnish
Heat the ghee in a medium saucepan over medium heat. Add the onion and sauté for 4-5 minutes, stirring a few times, until softened and golden.
Add salt, zucchini and garlic and stir through the onion. Then add the turmeric, curry powder and pepper and stir through a few times to release the aromas.
Then add the stock, coconut milk and fish sauce and stir through. Bring to boil, then turn the heat down to low. Cook for 10 minutes, simmering and covered with a lid.
Finally, add the juice of ½ lime and stir through. Serve with a few fresh coriander leaves on top.
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups all-purpose flour
For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
⅓ cup milk or cream
½ teaspoon vanilla
1 tablespoon coarse sea salt
Preheat oven to 325°.
In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
Once the caramel is melted add in your ½ tsp vanilla and stir until combined.
Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
Let cool before cutting into squares.
32 ounces plain full-fat yogurt
1/4 teaspoon fine grain sea salt
Line a deep bowl with a double layer of cheesecloth.
Stir the salt into the yogurt and pour into the cheesecloth. Bring the cloth together into a bundle and secure with a string. Hang the bundle over a bowl (or wide pitcher), making sure the bottom of the cheesecloth is suspended in air (you don’t want it sitting in the liquid).
I used to do this by securing the bundle to a wooden spoon. Cover the whole contraption, and refrigerate for at least 24 hours, but go longer if you like – it’s all about personal preference. Much of the liquid will drain out and the yogurt will thicken. Remove from the cloth. You can use it as is, or stir in your favorite herbs or spices.
Makes about 2 cups of labneh.