Tuesday, 14 February 2017

Yoghurt naan

Naan to curry is what chocolate is to caramel, yoghurt is to honey, apple is to pork and butter is to bread - a match made in culinary heaven. It is a soft, pillow-like flatbread served either plain or sometimes with garlic or cheese.

However store bought naan can be doughy and dense, far from that perfect vessel for curry that you get when eating naan in a restaurant. 

This naan is simple, quick, light and complements any Indian curry perfectly. Its slight yoghurt tang stands up beautifully to a creamy butter chicken or hot vindaloo. 

  • 1 ½ cup self-raising flour
  •  ¾ cup yoghurt
  •  1 tablespoon water
  • ½ tablespoon salt 
  • Mix all the ingredients except the water together and until it forms a smooth dough (add a little more flour if too sticky or add the water if too dry)
  • Divide dough into approximately 8 pieces
  • Roll out dough into approximately 6 inch circles
  • Heat fry pan and once hot spray with oil
  • Cook each naan for approximately 1.5 minutes on each side or until brown spots appear. 
I serve this with any Indian curry or if you are feeling adventurous, make the naans a little bigger and make your own Indian wrap with tandoori chicken. 

Fun farewell yoghurt fact - "The majority (80%) of proteins in yogurt are in the casein family, the most abundant of which is alpha-casein. Casein can increase the absorption of minerals, such as calcium and phosphorus, and promote lower blood pressure."

Source: https://authoritynutrition.com/foods/yogurt/

Tuesday, 17 January 2017

Pumpkin yoghurt pasta salad

I’m always looking for some filling, fresh and yummy accompaniments to a meaty summer BBQ. A side that can stand alone and isn’t just the obligatory greenery on the plate that justifies the three sausages next to it.

Pumpkin is my new favourite vegetable – so versatile, colourful and flavoursome. So I wanted to come up with a BBQ side that would utilise pumpkin in all its glory. A pasta salad was an obvious choice!

This light and summary pasta salad is the perfect addition to a summer BBQ.

  • 500g pasta
  • 1/2 pumpkin – half diced and half boiled
  • ½ cup vegetable stock
  • 2 cloves garlic diced
  • 1 tablespoon oregano
  • Salt and pepper
  • 3 tablespoon yoghurt
  • 1 zucchini
  • 6 mushrooms diced
  • 4 rashes of bacon
  • Punnet of cherry tomatoes
  • ¼ cup parsley
  • ¼ cup basil
  • ¼ cup of olive oil
  • 100g ricotta
  • Tablespoon of lemon juice
  • Put half the pumpkin in the oven at 250 degrees and roast for 30minutes or until cooked
  • Boil half the pumpkin and once soft, mash until smooth
  • Cook garlic until it softens
  • Add the pumpkin puree (you should have approximately 1 cup), vegetable stock, oregano and salt and pepper and cook on low for 15minutes or until it thickens
  • Cook the pasta
  • In the meantime, thinly slice the zucchini and cook with olive oil, salt and pepper until soft
  • Dice the mushrooms and cook until they darken
  • Cook the bacon until crispy and cut into 1cm pieces
  • Once the pumpkin sauce thickens, remove from heat and quickly mix in the yoghurt
  • Once pasta is cooked, drain and add the pumpkin sauce, roasted pumpkin, zucchini, mushrooms, cherry tomatoes and olive oil (I used herb infused), parsley, basil and bacon.
  • Mix the ricotta and lemon juice together and add to pasta salad
  • Enjoy!
This recipe actually makes an amazing cold pasta salad or simple weeknight meal, served warm. For a vegetarian alternative just remove the bacon and consider adding some olives for some salt.

Fun farewell yoghurt fact:
Yoghurt bacteria can relieve the symptoms of irritable bowel syndrome.”

Thursday, 5 January 2017

Caramelised onion and cheddar tart

It’s no secret, the Australian summer has not been overly thrilling. However as I rang in 2017 with two jumpers on, standing near a hot BBQ to stay warm, I had hope that summer was still to come. Now after consecutive days over 25 without rain, I had to pull out a lovely summary recipe – caramelised onion and cheddar tart.

Using yoghurt instead of cream adds a lightness to this dish and helps me overcome my 2016 Christmas binge.


  • 1 .5 cups plain flour
  • 100 g butter, chopped
  • 2 1/2 tbsp iced water
  • 1 tablespoon Greek Yoghurt

  • 1 tablepoon olive oil
  • 3 onions sliced
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 sprig of thyme
  • 100g cheddar cheese
  • 5 eggs
  • ¼ cup milk
  • ¼ cup Greek Yoghurt
  • Salt and pepper.

  • Rub the butter into the flour until it resembles breadcrumbs
  • Add 2.5 tablespoons water and 1 tablespoon Greek Yoghurt and mix in until dough starts to form (add more water if too crumbly)
  • Put dough onto a floured surface and bring together into a ball
  • Roll out the dough and place onto a non-stick, lined baking tray around 24cm in size. Place in the fridge for 30 minutes
  • Meanwhile start the caremalised onions. Heat a pan and then add oil and onions
  • Once the onions start to soften, add the sugar, salt and butter and stir until melted
  • Add ½ cup water and let cook on low for around 20minutes (add more water if it starts to burn)
  • Cook until soft, brown and naturally sweet
  • Preheat the oven to 160C fan-forced and once hot, place the pastry weights or dried rice on the pastry and bake for 15 minutes. Then remove the rice or weights and cook for an additional 15 minutes until lightly golden
  • Cool the pastry
  • To make the rest of the filling, mix the eggs, thyme, milk, Greek yoghurt and salt and pepper together until smooth
  • Place the caramelised onion over the tart base
  • Add the cheddar over the onions and then top with the egg mixture
  • Bake for 30minutes or until set.
I hope you all had a fantastic Christmas and all the best for 2017!

On a side note, my husband and I have started a new cooking challenge for 2017. We will go through the alphabet and select one main ingredient to make shine. We started with A on the 1st January 2017, making a pork burger with apple and yoghurt slaw. It was delicious. You can follow our A-Z ingredient challenge on my Instagram page - @justaddyoghurt