Wednesday, 20 May 2015

Spanish tortilla with a yoghurt twist

Let me set the scene. Three couples, three dishes, three chances to taste South America right here in Adelaide.

When my friends and I get together, we each cook a course. After my friends went to South America on their honeymoon, our next foodie gathering was South American themed.
I have never been to South America, my friend is celiac and I have never really cooked a lot of South American food. So I googled gluten free South American food and to my surprise, a potato tortilla came up. Spanish in origin, I gave it a go.

Eager to keep it as a light entrée, but with some depth and creaminess, I topped it with a yoghurt sauce and tomato salsa.
Yoghurt tortilla:
Ingredients:
  • 5 small potatoes (approximately 300g)
  • 1 brown onion
  • 2 tablespoons of olive oil
  • 5 eggs
  • 3 tablespoons of natural Greek yoghurt
  • ½ teaspoon of tarragon
  • Salt and pepper
  • 1 tomato
  • 1 teaspoon of coriander paste or 1 ½ tablespoons of fresh coriander (to taste)
  • 1 teaspoon of lime juice
  • ½ teaspoon of chili paste
  • 2 tablespoons of yoghurt
  • 1 teaspoon of Kasundi
  • 2cm piece of feta cheese
Method:
  • Slice onion and potatoes finely
  • Add 1 tablespoon of olive oil to a hot pan (use a pan that is around 15-18cm in diameter otherwise it will be too thin)
  • Add potatoes and onion to the pan and cook quickly at high. Add salt
  • Reduce heat to low and cook for 15minutes covered – make sure to mix part way through to make sure it isn’t sticking
  • Meanwhile, mix the eggs, Greek yoghurt, tarragon, salt and paper in a bowl
  • Once soft, add the onion and potatoes to the egg mixture
  • Wipe the pan clean to make sure no burnt bits end up in the egg mixture
  • Return the pan to low heat and add 1 tablespoon of olive oil
  • Mix the egg mixture well and add to the pan
  • Cook on low uncovered for 18-20 minutes on one side or until firm (no runny egg on the top)
  • While the tortilla is cooking make the tomato salsa and yoghurt sauce
  • To make the tomato salsa, dice the tomato and mix with lime juice, coriander and chili paste.
  • To make the yoghurt sauce, mix the yoghurt and Kasundi together, then crumble in the feta and mix slowly.
  • Once the tortilla is cooked through and there is no raw egg on top, either flip the tortilla in the pan and cook for an additional 2 minutes, or put it under the grill for 2 minutes to brown the other side.
  • Put the tortilla on a plate, add the tomato salsa and spoon over the yoghurt sauce.
  • Serve either hot or cold, with a wedge of lemon.
This is a really easy and quick dish. You can add chorizo, capsicum or even fresh chili to the tortilla. There are many variations.



 
Potential sticking points – if the pan is too big or eggs are rather small, then the tortilla may end up rather thin. That’s fine, just reduce cooking time to avoid the bottom from burning. Similarly, if you end up with a smaller pan and a thick tortilla, you may need to increase cooking time.

My farewell fun yoghurt fact - yoghurt, got is name from the Turkish word “yogurur”, which means “long life”*

Wednesday, 6 May 2015

MOO Vanilla Yoghurt chocolate cupcakes with peanut butter yoghurt

My Bball and I recently got engaged so we organised a picnic for our families to meet. My family had met his mum but my siblings hadn’t met his siblings. So I thought I’d use them as guinea pigs (thank you family if you are reading this) and bake some chocolate cupcakes with a peanut butter and yoghurt twist.

The base cupcake recipe is inspired by Reese’s Peanut Butter Cup Crumble Cake. It includes one cup of hot water so the mixture is runny but that’s what makes them moist. Don’t be worried.

Ingredients:
Cupcakes:
  • 2 cups sugar
  • 1 ¾ cups plain flour
  • 2 tablespoons cocoa
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 2 eggs
  • ¾ cup milk
  • ½ cup vegetable oil
  • 1 cup boiling water
Peanut butter yoghurt:
  • ¾ cup MOO Vanilla Yoghurt
  • 2 tablespoons peanut butter
Method:
  • Pre-heat oven to 175 fan forced
  • Grease 24 cupcake patty pans
  • Sift flour, cocoa, baking powder and baking soda
  • Add sugar, milk, oil, eggs
  • With an electric beater mix on medium for 2 minutes
  • Add hot water and mix with a wooden spoon
  • Fill each cupcake pan over ¾ full (it is a runny mixture)
  • Bake for 16-18 minutes (depending on size of cupcakes) or until a skewer comes out clean
  • While the cupcakes are baking, make the peanut butter yoghurt by mixing the yoghurt and peanut butter together
  • Once the cupcakes are cooked, let them cool
  • Cut a small hole in the middle of each cupcake to ¾ down and fill with peanut butter yoghurt
  • Put the circle of cupcake cut out back in (like a butterfly cupcake).
You can put icing on top of each (I did for the kids at the picnic) but up to you. This is a moist cupcake with a twist – not for those who hate peanut butter.


Other MOO special edition recipes:


MOO Summer Apricot bliss balls

I’m a 3.30pm snacker. I religiously between 3.30 – 4.00pm (pending meetings) get a cup of tea and need a snack. I use to eat a muesli bar before I realised how much sugar is in a lot of them. So bliss balls is a great alternative. I do find it hard to stop at one so I only take one to work (sometimes two).


Ingredients:
  • ½ cup cashews
  • ¾ cup almonds
  • 7 dates
  • ½ cup oats
  • 2 teaspoons cocoa powder
  • ½ cup MOO Summer Apricot Yoghurt
  • 3 tablespoon natural peanut butter (sugar-free)
  • 1 tablespoon honey (optional)

Method:
  • Grind cashews, almonds, dates and oats in a food processor
  • When crushed add cocoa, peanut butter, MOO Summer Apricot Yoghurt and honey and mix until it forms a soft dough
  • Roll into balls.
This recipe will make approximately 26 balls. These aren’t very sweet. If you want them to be sweeter add more honey or dates. You can use maple syrup instead of honey. 


Other MOO special edition recipes: