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

Wednesday, 21 December 2016

Ethiopian Chicken Stew (Doro Wot)

This Ethiopian stew is commonly served after periods of fasting like Christmas and Easter. Its hearty nature makes it the perfect dish to break a fast and enjoy family time. Christmas according to the Ethiopian Orthodox Church and Ethiopian calendar is 7 January, not 25 December.

Spicy, tasty and warming, this dish is far from the typical Australian BBQ but would be delicious on a cold Christmas night.

Traditionally cooked with butter, I opted for oil and a little yoghurt instead – lighter yet still a little creamy with the yoghurt.

  • 3 tablespoon vegetable oil
  • 1 tablespoon of minced ginger
  • 1 onion finely chopped
  • 3 garlic cloves
  • 2 tablespoons of Ethiopian spice mix (berbere)
  • 1 tomato, chopped
  • 8 chicken drumsticks
  • 2 cups water
  • 2 cups chicken stock
  • 4 hard boiled eggs
  • 3 tablespoon Greek yoghurt
  • Salt and pepper

  •      Cook onion in oil until it starts to soften
  •           Add garlic and ginger until soft and fragrant
  •           Add 2 tablespoons berbere and toast until fragrant
  •           Add chicken, tomato, water, stock and salt and pepper
  •        Cook on low to medium heat for 45 minutes to 1 hour or until chicken is cooked through
  •          Take chicken out and cook sauce for 15 minutes or until thick
  •          Take off heat and stir in Greek yoghurt and add the chicken back into it
  •          Serve with boiled eggs and Ethiopian flatbread.

While I used less berbere than a recipe I read, it was still lips tingling spicy. This dish isn’t short on flavour.

Melkam genna – Merry Christmas in Amharic.

Wednesday, 14 December 2016

Risalamande – Danish rice dessert with cream and almonds

After a Google search and a few interesting Christmas traditions later (for example in Japan, KFC is the traditional Christmas Eve feast - the lines go out the door!), I came across this interesting Danish Christmas tradition. Risalamande is a rice pudding with almonds and cream, served with cherry sauce. Riz a l’amande translates to rice and almonds.

Having grown up on rizogalo, a Greek rice pudding with cinnamon, I was curious so had to give this one a go…with a yoghurt twist of course.

Traditionally this dish is served mixed with cream however to lighten it a little I opted for ¾ cream and ¼ yoghurt. I think the result was good.

  • ½ cup white rice
  • 2.1 cups of milk
  • ¼ cup water
  • ½ teaspoon of vanilla essence
  • 2 tablespoons of sugar
  • 200g pitted cherries in syrup
  • 2 tablespoons of the cherry syrup
  • 2 tablespoons of icing sugar
  • 1 tablespoon of sugar
  • 2 tablespoons of ground almonds
  • ¾ cup of cream
  • ½ teaspoon vanilla
  • ¼ cup of Greek yoghurt

  • Put rice and water in a saucepan and let cook until boiling
  • Add milk and vanilla essence and put on low, cook covered for 40 minutes
  • Add 2 tablespoons of sugar and cook uncovered for another 2-4 minutes or until it thickens, most of the liquid has been absorbed and rice is tender
  • Put in the fridge to cool
  • Once the rice pudding is completely cooled, mix the sugar and almonds together and mix through the rice pudding
  • Whip the cream until light and fluffy, then add yoghurt and sugar.
  • Mix the cream and yoghurt mixture into the rice pudding
  • Portion the rice pudding out into glasses and place in the fridge until set
  • Meanwhile combine the icing sugar, syrup and pitted cherries and cook on medium heat until the cherries soften and the sauce becomes thick – crush the cherries with a spoon until they become part of the sauce (it can be a bit chunky)
  • Serve rice pudding with a tablespoon of warm cherry sauce (or more – just double the sauce recipe J).

I enjoyed this dish – it wasn’t too sweet and was surprisingly light. It would be a nice end to a Christmas meal and most of it can be made the night before, making it easy! 

gl├Ždelig jul (Merry Christmas in Danish).