Wednesday, 22 July 2015

Yoghurt and zucchini fritters

I’m a little fussy when it comes to vegetables. Texture can both excite and disgust me and for some reason zucchinis fall into the latter category. Cut thick I’m not a huge fan. However grated I’m all ears. So to increase my vegetable intake I started making zucchini fritters.

These zucchini fritters are a perfect way to get vegetables into your kids or into fussy kid-like adults (yes…that’s me).

  • 1 ½ zucchinis
  • 1 tablespoon yoghurt
  • 1 egg
  • 1 clove garlic
  • 150 grams ricotta cheese
  • 1 teaspoon of dried oregano
  • 1 teaspoons dried chili (optional)
  • Salt and paper
  • 3 tablespoons flour.

  • Grate the zucchini
  • Squeeze the zucchini to remove any excess moisture
  • To the grated zucchini add the yoghurt, egg, ricotta cheese, oregano, chili salt and pepper
  • Sift in flour and mix well.
  • Heat a pan with oil
  • Add a tablespoon of mixture and form into a circle
  • Cook until brown on each side – around 4-5 minutes on each side, depending on how hot your pan and thick the fritter is.

Serve as a side dish to a grilled piece of meat, an entrée with tomato and chorizo salsa or with a side of bacon and eggs for breakfast. I sometimes add corn to the mixture too – which adds nice texture, colour and flavour.

My farewell fun yoghurt fact – “Yoghurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague. It was introduced to the United States in 1947, by Dannon.”*

Sunday, 5 July 2015

Just add yoghurt sundae stand

On Saturday (4 July 2015) Mr Bball and I had our engagement party. Over 100 people attended and we wanted to host a party that reflected us.

While having an engagement party at a bar, pub or restaurant would have made life easier (no set up, cooking or predicting alcohol consumption), we wanted something a little more unique. So we held the party in a Greek Hall, with pillars that looked like the Acropolis and all!

We set it up with pictures of those who have impacted our lives, fairy lights, flowers and tea lights. However what really made it us was a DIY taco stand and yoghurt sundae stand. Mr Bball loves tacos and I of course love yoghurt.

Funnily enough the taco stand was my idea and the yoghurt stand was Mr Bball - we obviously know each other really well! My Bball even surprised me with a 'Just add yoghurt' sign, a tribute to this blog.

This is a unique post but I wanted to share our yoghurt sundae stand experience.

What you need:

Food items:
- 5kg of sweet vanilla yoghurt
- 750g M&M's
- 500g Maltesers
- 500g strawberries
- 500g blueberries
- 500g jelly beans
- 500g marshmellows

Display and utensils:
- 100 paper cups
- 100 dessert spoons
- Ladle
- 4 lolly jars
- 2 medium sized bowls for the fruit
- 1 large bowl for the yoghurt.

This is such a simple and neater alternative to an ice-cream sundae bar (no concerns over the ice-cream melting) and suitable for hot and cold months. You can use any fruit, chocolate or lollies. Be as creative as you want.

If you are looking for a fun and unique alternative to the standard dessert or lolly bar, this yoghurt sundae bar is a perfect option. My Dad, who doubted our approach for the party from day one, even loved it! It's also great for gluten free guests.

If you give this a go would love to hear how you set it up so please share your stories.

Farewell fun yoghurt fact 'All yoghurts are made from fermented milk by two lactic starters: Streptococcus thermophilus and Lactobacillus bulgaricus.'


Monday, 29 June 2015

Yoghurt - the original superfood and cream substitute

Between the ages of 8 – 12 creamy pastas were my favourite. Alla Panna, Alfredo, Carbonara - all of them were commonly found on my dinner plate.

However every time I ate a creamy pasta it would give me a horrible stomach ache because it was just too heavy for my little kid stomach (actually I had a huge stomach – after all I did eat a lot of creamy pasta dishes). Then one day in high school Home Ec class, we made a simple creamy pasta and the recipe gave a healthier alternative to cream – yoghurt.

An overweight teenager eager to lose weight, I had to try it. It was this moment that my infatuation with yoghurt started. Now I’m slowly converting my friends to adding a dollop of yoghurt to their pasta dishes.

So why is yoghurt a healthier alternative to cream, sour cream, ice-cream or a sneaky custard?
  • Yoghurt has a lot of good bacteria, often referred to as probiotics, which can help your digestive tract, adjusts the microflora (natural balance of organisms) in your intestines and can support your immune system
  • Yoghurt converts lactose in milk products into lactic acid, which helps you digest lactose and helps maximise calcium absorption
  • “yoghurt is an excellent source of protein, calcium, phosphorus, riboflavin (vitamin B2), thiamin (vitamin B1) and vitamin B12, and a valuable source of folate, niacin, magnesium and zinc”
  • "one pot of yoghurt would provide a 5-year-old with 41% of their daily calcium requirements and an adult or teenage girl with about a quarter of their daily calcium needs” – high milk intake can strengthen bones.
  • "Preliminary research from in vitro animal and human studies suggests that consumption of milk and dairy products may help to encourage weight, and fat, loss as part of a calorie-controlled diet.”

So next time you go to add sour cream to chili con carne, cream to a pasta or ice-cream to pancakes, try substituting it with yoghurt. Two little recipes:

  • Mix 4 tablespoons of Greek yoghurt with around 1 ½ tablespoons of coriander and a squeeze of lemon to taste for a perfect Mexican accompaniment.
  • Mix 4 tablespoons of Greek yoghurt with ½ clove of very finely diced garlic and 1 teaspoon of Kasundi can add a creamy texture to a couscous salad.


Tip – according to Web MD, those yoghurts which contain probiotics say “live and active cultures” on the label.

Would love to hear any of your “substituting cream with yoghurt stories”, so please share them.

My farewell fun yoghurt fact – ancient Indian records calls yoghurt and honey the “food of the gods”.4