Wednesday, 18 May 2016

Yoghurt vegetable slice

I’m fussy when it comes to vegetables. I don’t eat enough of them, I don’t eat them by choice and growing up I would refuse to eat them. A small, round Greek girl running away from zucchini, eggplant and tomato – that was unheard of! As an adult I know I have to eat them so I am always looking at ways to ‘hide’ them. This vegetable slice is a perfect example. Excellent for children or children-like-adults such as me!

Ingredients
  • 1 zucchini - grated
  • 2 small potatoes - grated
  • 1 carrot - grated
  • 1 onion – cut finely
  • 100g corn
  • 150g Ricotta
  • 1.5 teaspoon of mixed herbs
  • 1 garlic clove – cut finely
  • ½ cup S/R flour
  • 3 eggs
  • 1/3 cup yoghurt
  • Salt and pepper

Method:
  • Pre-heat oven at 200 degree fan-forced
  • Grease a tray approximately 20cm x 15cm
  • Grate zucchini, small potatoes, carrot and onion in a food processor
  • Add corn, ricotta, herbs and garlic to the grated vegetables
  • Sift in flour and mix well
  • Mix eggs in a separate bowl and add to the vegetable mixture. Stir until combined
  • Mix in Greek yoghurt
  • Add salt and pepper to taste
  • Pour mixture into tray
  • Cook for approximately 40 minutes or until brown and firm
  • Let stand for 15 minutes until cool


You can serve this warm or cold. If you serve it warm, the base will be a bit soft so handle with care. This slice is a great lunch box treat or dinner side.

My farewell fun yoghurt fact – “Bulgarians have a longer than average lifespan and it is believed that this is due to the large quantities of cultured milk products that they consume”.*


Wednesday, 4 May 2016

Chicken yoghurt schnitzels

When I think of schnitzels, I think of Verandah Bar on Martin Place, and its $10 schnitzels on Tuesday nights back when I lived in Sydney in 2009. I always looked forward to those schnitzels but now I try and find a healthier alternative to fulfill my craving.

Ingredients:
  • ½ cup yoghurt
  • 2 chicken breast
  • ¾ cup breadcrumbs
  • ½ cup flour
  • Salt and pepper
  • Dried oregano
  • Lemon to serve

Method:
  • Cut chicken thinly and use a mallet to ensure they are even pieces so it cooks through evenly
  • Put flour in one bowl with salt and pepper
  • Put yoghurt in a second bowl
  • Put breadcrumbs with dried oregano in a third bowl
  • Put one piece of chicken in the flour, shake to remove excess flour, place in the yoghurt, hold up to drain excess yoghurt and place in breadcrumbs until well covered.
  • Repeat with all pieces of chicken
  • Heat frying pan and fill with oil around 0.5cm high
  • Once oil is hot cook the chicken until brown and crispy
  • Put on paper towel to drain excess oil
  • Serve with lemon and vegetables or salad. I served it with chickpeas in tomato sauce.  


The yoghurt gives a tangier flavour, perfect to cut through any excess oil left in the schnitzel.

Fun farewell yoghurt fact – “(yoghurt) contains high levels of lactic acid that promote healthy skin.”


Wednesday, 20 April 2016

Yoghurt Mexican beans

Mexican is a staple in our household. It is quick, fresh and tasty. Growing up, I wasn’t a big fan of Mexican food. However after a hiatus my love of Mexican was rekindled at my favourite Mexican Restaurant in Sydney – Baja Cantina in Glebe. The spice, slow cooked, tender pork and chicken blew my mind. Ever since I’ve tried to cook Mexican at every chance I get.

These yoghurt Mexican beans with minced beef is a quick, perfect after dinner dish. 

Ingredients:
  • 1 onion
  • 2 cloves garlic
  • 1.5 teaspoons of cumin
  • 1 teaspoon of dried coriander
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of cayenne pepper (optional – can add more if you like it hot)
  • 250 grams minced beef
  • 1 x 400g can of kidney beans
  • 1 x 400g can of chopped tomatoes
  • 2/3 cup of beef stock
  • 1 carrot, finely grated
  • 1/3 cup Greek yoghurt
  • 1 tablespoon olive oil
  • Salt and pepper.

Method:
  • Cut onion and garlic finely
  • Heat oil in a pan
  • Add onion and cook until starting to brown
  • Add garlic and cook until fragrant
  • Add the cumin, coriander, paprika and cayenne pepper and cook until fragrant
  • Add beef and cook until starting to brown
  • Mix in the kidney beans and grated carrot
  • Stir in the chopped tomatoes and beef stock
  • Add salt and pepper to taste
  • Cook for 20-25 minutes or until the tomatoes and beans are tender and stock has reduced and thickened
  • Take off the heat and stir through the Greek yoghurt
  • Serve with a tomato and corn salsa, lettuce and rice. 

This dish is also the perfect way to hide vegetables from your kids (or adult kids like me).


Fun farewell yoghurt fact: “The most notable benefit of yogurt is its capability to either arrest or partially suppress the growth of harmful micro-organisms in our body.”