Wednesday, 3 February 2016

Couscous salad with yoghurt dressing

I love cooking for my family but I always get a little nervous about having enough food. So when I had my family over for a burger night I decided to make a hearty salad as a side dish.

This couscous salad is colourful and flavoursome. It’s also healthy and very flexible – a great, whatever is in my fridge weeknight meal.

Ingredients:
  • 3/4 cup couscous – I used wholemeal
  • ¾ cup vegetable stock
  • 2 tomatoes diced
  • 100g baby spinach
  • ½ cup roasted pumpkin (room temperature)
  • ½ cup corn
  • 2 tablespoons yoghurt
  • 1 teaspoon tomato Kasoundi
  • 100g feta

Method:
  • Poor boiling vegetable stock over the couscous and cover with a plate
  • Let stand for 5 minutes or until cooked and fluff up with a fork
  • Spread over a platter to cool
  • Once cooled top with diced tomatoes, baby spinach, roasted pumpkin and corn
  • Mix the yoghurt and kasoundi together – add some water if too thick
  • Spoon the yoghurt dressing over the salad
  • Crumble the feta over the salad, 


A simple weeknight meal or side dish to grilled chicken, fish or steak. You could also add some grilled zucchini, roasted eggplant or grilled capsicum. 

Fun yoghurt farewell fact “Yogurt became popular in other parts of the world during the twentieth 
century when suggestions were made about its health benefits”


Wednesday, 20 January 2016

Fiery yoghurt sauce

I love chilli on everything – except sweets. I’m not partial to the chilli chocolate combination (don’t throw stones!) however when it comes to all things savoury, that bite really sets it apart.

I don’t mind that burning, sweating, almost can’t taste feeling. As soon as it gets to that can’t taste feeling, that’s my limit. So for me chilli and yoghurt is the perfect combination – they mellow each other out. I made this fiery yoghurt sauce to dress up a what use to be boring weeknight meal – meat and three veg.

Ingredients:
  • 4 tablespoons Greek yoghurt
  • 2 teaspoons lemon juice
  • 1.5 – 2 tablespooons sundried tomatoes
  • 1 ½ red medium chilli


Method:
  • Mix all the ingredients together with a hand held blender.



This easy sauce is creamy, punchy and will take your next dinner party to a whole new level. Perfect with BBQ meat and grilled vegetable skewers, it’s a perfect BBQ accompaniment. 

Fun farewell yoghurt fact: “many historical accounts attribute the origins of the creamy treat to primitive methods of milk storage in containers made of animal stomachs.”

Source: http://www.huffingtonpost.com/2014/03/26/yogurt-fun-facts_n_4952223.html?ir=Australia

Wednesday, 6 January 2016

Peach and banana frozen yoghurt

It was a hot summer’s day, I was trying to be healthy and oh did I want ice-cream. So I sat in the heat, watching old episodes of Friends on Gem and a conversation with a workmate hit me – you can make fruit frozen yoghurt in a food processor in 4 minutes! So it started…

Ingredients:
  • 2 frozen peaches
  • 1 frozen banana
  • 2 tablespoons of natural yoghurt
  • 1/2 teaspoon of honey (optional)


Method:
  • Process the fruit until smooth
  • Add in natural yoghurt and honey and mix until combined
  • Eat it then and there or put it back into the freezer for a bit (if it lasts…).


Be warned, if you put it back in the freezer, it will get icy. For that reason, eat it all straight away! Its guilt free J

My farewell fun yoghurt fact – Not only is yogurt a delicious and healthy snack option, it contains high levels of lactic acid that promote healthy skin. Dating back to ancient India, yogurt has long been used as a natural moisturizer to revitalize dull, dry skin.”*