Wednesday, 29 March 2017

Avocado mousse and chorizo blini

Six friends, 10 bottles of wine and one yoghurt inspired canapĂ© - it was the perfect start to my Just Add Yoghurt dinner party. 

This light, salty, slightly sweet and creamy canapĂ© brings together a handful of ingredients to make the perfect bite. 

  • 1 cup(150g) plain flour
  • 1 tsp caster sugar
  • 1 tsp baking powder
  • 1 pinch of salt
  • 2/3 cup milk
  • 1 tablespoon Greek Yoghurt
  • 1egg
  • Sift flour and mix with sugar, baking powder and salt
  • Mix the milk, Greek yoghurt and egg together
  • Combine wet and dry ingredients together with a hand whisk until it forms a smooth batter. Similar to a pancake butter
  • Heat a pan until hot
  • Spray pan with oil
  • Once pan is hot, place 1 tablespoon of batter and pour with spoon facing down to make a circle. Repeat until you use all the batter
  • Put blinis aside.
  • 1 tomato
  • 1 tablespoon caramelised balsamic
  • 1 avocado
  • 3 tablespoons yoghurt
  • 1  teaspoon lime juice
  • Pinch salt and pepper
  • 1 chorizo, thinly sliced
  • 50g feta cheese cut into small 50mm cubes.
  • Finely chop tomato into small cubes and cover with the caramelised balsamic
  • To make the avocado mousse, beat avocado, yoghurt, lime juice, salt and pepper together using an electric beater until smooth
  • Heat a non-stick pan and once hot place thinly sliced chorizo on there. Cook until both sides are brown.
Putting it together:
  • Place 1 teaspoon of avocado mousse on each blini
  • Place one slice of chorizo on each
  • Place around 3-4 small pieces of caramelised balsamic tomato on each
  • Top with a small piece of feta
  • Serve on a platter.

I love this dish - it's fun, delicious and looks impressive (a lot harder then it actually is!). 

Farewell fun yoghurt fact: All yogurt begins its life in the same way: Milk is heated, cooled, and left to ferment.


Wednesday, 15 March 2017

Cream cheese cake ‘trifle’

A common British dish, trifle, is based on the old French term “trufle”, which means whimsical. The trifle is traditionally made with sponge soaked in sherry and custard. My version is very different. It combines ingredients from my Grandma’s secret cheesecake recipe in replace of traditional custard and avoids the use of alcohol (I don’t love alcohol in sweets). This is more for my tastebuds.
This recipe is also a great way to use up any leftover, dry cake.

  • 4 pieces of old dry sponge cake, I used chocolate
  • 4 tablespoons milk
  • 125g cream cheese
  • ¼ cup sweet condensed milk
  • 2 tablespoon yoghurt
  • 125g cream
  • 2 Tim Tam or similar chocolate biscuit
  • 4 teaspoon of frozen raspberries, partly defrosted.

  • Place 1 teaspoon of milk (or a dash more if extra dry) on each piece of old dry cake
  • Put cake in the fridge for 2 hours to soften
  • Cut up the cake roughly
  • Combine cream cheese, sweet condensed milk and Greek yoghurt until smooth
  • Whip the cream
  • Cut the two Tim Tams up into small pieces
  • In a glass cup put the cake on the bottom, top with cream cheese filling and 1 teaspoon of raspberries, Tim Tam pieces, another cake layer and top with whipped cream.
  • Place in the fridge for approximately 30 minutes – any longer cover to avoid the cream getting too hard.

Hate wasting food? This is a great recipe to keep up your sleeve.

Fun farewell yoghurt fact: “Dating back to ancient India, yogurt has long been used as a natural moisturizer to revitalize dull, dry skin.”

Tuesday, 28 February 2017

Lemon yoghurt cake

A birthday at work is a great excuse to cook a cake, and for me experiment with some fun ingredients. For this cake, I wanted to combine my love of two iconic Greek ingredients: lemon and yoghurt. The yoghurt adds creaminess and the lemon a great tart overtone that helps balance the sweetness.  

This light, moist cake is perfect for any morning tea because it's not too sweet and complements coffee and tea perfectly. While a little flat, it packs a punch. 


  • 100g butter
  • 150g sugar
  • Lemon and zest of one lemon
  • 2 eggs
  • 1/2 cup thick vanilla yoghurt
  • 1/4 cup milk 
  • 175g self raising flour, sifted
  • 1 tablespoons yoghurt
  • 1 tablespoon of icing sugar
  • 1/2 teaspoon lemon
  • 1/2 teaspoon water, more if too thick (omit if running enough to pour over the cake)  
  • Pre-heat oven to 180 degrees fan-forced 
  • Cream the sugar and butter
  • Add the lemon and lemon zest
  • Beat in the eggs, one at a time 
  • Add the eggs and milk 
  • Add the self-raising flour and mix thoroughly
  • Grease a small 15cm pan 
  • Pour mixture into pan and bake for 20 minutes, or until a skewer comes out clean
  • Once the cake is cooked and cool, make the glaze by mixing together all the ingredients until a smooth sauce forms 
  • Pour the glaze over the cooled cake and let stand.

I also topped with desiccated coconut, however that's optional. You could also top with chopped nuts of your choice to give it a nice crunch. 

For this post I'm ending with a fun lemon fact... "lemon are technically berries."