Kalahari Kitchen Summer Renewal: Labneh Dip Recipe

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It’s as if summer has a knack for sneaking up on you in the Kalahari. One moment, you’re still savouring the last remainder of a chilly, dry season, and the next, the savannah desert transforms overnight into a blazing expanse of warmth.

I’ve called Namibia home for over twenty years, and every year without fail, I find myself caught off guard by the sudden shift in seasons. It’s a curious phenomenon—an abrupt change that defies all predictions… and with it comes an almost palpable expectation in the air.

It’s as if the Kalahari is holding its breath, waiting for the sky to break and release the rains that will bring change and renewal. The sense of anticipation is powerful. Summer has arrived, not with a gradual build-up but with a decisive, unwavering presence that is both startling and exhilarating.

Isaiah 43:19 (NIV)
“See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland.”

There is also a shift in my Kalahari kitchen. Gone are the hearty, warming dishes of the cooler months. In their place, I find myself reaching for lighter, refreshing options that can help beat the heat. I make room for fresh produce, the winter menu transforming into a celebration of vibrant flavours and textures, reflecting the season’s promise of renewal and lightness.

The transition to lighter, fresher dishes lets us savor the simple pleasures of the season. Labneh, with its rich, creamy texture, pairs beautifully with the juicy, roasted tomatoes that are now in abundance. Together, they create a dish that’s both refreshing and satisfying. It has become my new go-to appetizer or snack when Janneman and I relax under the camelthorn trees, watching the sun set in the west. Paired with a slice of crusty bread or toasted pitas, this combination offers the perfect balance of flavours and textures—ideal for a summer snack or light meal.

What is labneh?

Labneh is a soft cheese made by straining yogurt, allowing all the whey to separate and leaving soft curds behind. The longer you allow the yogurt to strain, the firmer your labneh will be. For this recipe I wanted to have a smooth, spreadable consistency so I didn’t leave the yogurt to strain for too long but you could leave it overnight in the fridge if you wanted a more cream cheese-like consistency.

How to eat labneh

I love serving it this way, topped with tomatoes and served with crusty bread or pita bread as a simple appetizer.

However, it can be used in the same way you would use cream cheese or soft goat’s cheese. As a dip for vegetables, spread on sandwiches. You could also serve it with fresh honey and fruit for a delicious breakfast (just leave out the pepper). The characteristics of this labneh recipe with confit tomatoes are so compelling that you’ll find yourself making it repeatedly. Enjoy this easy labneh recipe and embrace the vibrant flavours of summer and make each dish uniquely yours!

With love from my Kalahari kitchen, Aldalene

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What if, today, we were grateful for everything?

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Thanksgiving is just a couple of days away. I can imagine all my American friends are ready to slow down and take the time to gather with family and friends and reminisce on the months passed.

Yes, 2020 was a tough year. A year that challenged us as a family in more ways than one. But it was also a year of reflection, refocus, realigning priorities and rekindling family relationships. A year where we grew stronger together and where we were reminded to live attentively and thankfully.

O give thanks to the Lord, for He is good, for His steadfast love endures forever.

Psalm 107:1

So take the time this Thanksgiving to STOP. LOOK. GO. Make a list of everything you can be thankful for…a Gratitude list. (Numerous studies have shown that the acknowledgement of gratitude is positively correlated to happiness.) Be intentional about thanking God and others for the blessings that come our way (daily!).

Eucharisteo-thanksgiving-always precedes the miracle.

Ann Voskamp

I know you are tired of lists, but I ensure you this gratitude list will be a list that puts a smile on your face. And then there are these super easy, gorgeous and delicious Cranberry Pecan Mini Goat Cheese Balls! Holiday entertaining has never been easier! Perfect for Thanksgiving, Christmas, and New Year’s! (Can be made in advance!) It will surely bring a smile to all your loved ones gathered together during this festive time.

One just has to love cheese balls. Sweet, savory…I love mixing and matching flavors and coming up with new and exciting combinations that will please friends and family.

This cheese ball is perfect as a party appetizer while you prepare the rest of your holiday feast! It’s completely low maintenance. Just fix it up, pull it from the fridge when you’re ready, and set it out with a bunch of yummy crackers for people to serve themselves.

For the festive season, the winning combination of cream cheese, goat cheese, white cheddar cheese, dried cranberries, pecans, and chives come together for a pleasantly savory appetizer that is just as pretty as it is delicious.

Serve the mini cheese balls with a pretzel stick in them, as it makes them so easy to pick up and it looks cute too! I have covered the cheese balls in dried cranberries, chives, and pecans. I love how festive this looks! If you have an extra couple minutes, tie chives into bows around the pretzel sticks. Totally optional, but it gives such a Christmas feel to it!

I assure you your friends and family will go nuts for this make-ahead appetizer. And it will become a to-go-to recipe in your kitchen and a favorite on your gratitude ( and festive menu) list. Recipe page 2

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It is a beautiful time of the year for a new beginning ( and homemade granola)

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I grew up in Cape Town, South Africa.The change of seasons is something I love and that is very visible in this part of the world. Warm summer beach days and barbecues under the starry night…. fall bringing a transformation of colors and oak trees throwing off their summer leaves… cold rainy winter evenings snuggling around a log fire cooking curries and comfort food …and then spring arrives…the new oak leaves showcased against the crisp blue sky, welcoming beautiful lazy alfresco days. Seasons change and so do we.

Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.

Henry David Thoreau

Now living in the Kalahari, the change of seasons is not so vivid to the eye. Summers are hot, winters cold and short ( not this year though!) and fall and spring are reminders that change is a constant. September is the arrival of spring ( or rather summer) in Namibia. Days are warm and suddenly you are looking for healthy recipes and summer dishes. A bowl of granola with fresh berries and a spoonful of full cream Bulgarian yoghurt, just spells the correct start to summer.

But if you’re anything like me, you’ve spent hours in the granola aisle at the grocery store, trying to find just the right kind. Mom of three teenagers with very different tastes- this one does not like raisins, this one loves nuts with shredded coconut, this one loves it baked with big clusters that you can nibble on as a snack- this can be an impossible task. Yes, you know that it’s nearly impossible to find the perfect granola at the store.

So here is my homemade granola recipe. Super easy to make and also very customizable, a yummy template for whatever dried fruits, spices ( cinnamon) and nuts you might ( or might not) be craving. Enjoy as an after school snack or simply add it to a bowl of milk or yogurt in the morning with a handful of fresh berries. It is the perfect combination of flavors and texture for all ages! Jump to the next page for your easy homemade granola.

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