Showing posts from 2015

Mini MOO lemon yoghurt cheesecakes

My Grandma makes the best cheesecake. I worked at The Cheesecake shop for 2 years so I consider myself an expert on the subject. Why was her cheesecake the best? Because it was light, creamy and sweet but not sickening. Plus the biscuit base was crunchy and buttery. The perfect end to Christmas lunch.
For a friend’s Christmas catch up (yes another) I wanted to make a tangier and gluten free version of my Grandma’s cheesecake. A dessert that would cut through the salty antipasto entree and rich pork main. These mini cheesecakes did just that.
A warning however, these mini cheesecakes are very soft and don’t have a firm texture. So use patty pans.

Ingredients: 160g gluten free chocolate chip cookies75g butter, melted250g cream cheese, room temperature2.5 tablespoon glucose syrupJuice of ½ lemon¾ cup Greek yoghurtLemon curd and mint to finish.
Method: Using a food processor, crush the gluten free chocolate chip cookies until they resemble bread crumbsAdd butter to the cookie mixture until we…

MOO mango yoghurt panna cotta

Christmas growing up was all about the desserts. Yes a sausage for lunch was always good, but it was the table full of different desserts that would get my heart racing as a chubby little girl.
We loved light, creamy and sweet desserts. And every year I say to myself I’ll try making panna cotta, but I never have! So when Mr Bball and I had two friends over for dinner as a pre-Christmas catch up I couldn’t wait to finally give panna cotta a go. In an effort to make it light and tangy, yoghurt replacing the cream seemed like an obvious choice.
Truth be told my friend was weary of panna cotta, but I think I won her over with this recipe.

Ingredients: 1 cup cream1 tablespoon honey100g sugar3 teaspoons of gelatine powder¼ cup hot water 400g MOO mango yoghurt
Method: Combine cream, honey and sugar over low heat. Cook until honey and sugar dissolvesSprinkle the gelatine powder into the hot water and stir until dissolved. Once dissolved set aside for 8 minutesCombine the cream and gelatine mixtur…

MOO Passionfruit yoghurt Eton mess

I use to work at the cheesecake shop and the amount of Pavlovas I would cream and top with fruit on Christmas Eve and Christmas day would blow your mind. Let’s just say a production line was required and it was by order only. Too much demand for last minute orders.
When I think of Christmas, I think of Pavlovas. The marshmallow, sugary and crispy base with cream and slightly tart fresh fruit to balance out the sweetness, conjures up memories of my old green apron and checked chef pants. So when having the girls over for dinner for a pre-Christmas gathering, I couldn’t resist recreating this traditional Christmas favourite but with a twist.
I’ve always wanted to make an Eton mess so I took this as the opportunity. Commonly served with cream, I used a yoghurt instead along with lemon curd, strawberries and crushed biscuits.
Ingredients: Meringue: 3 large egg whites175g sugarYoghurt sauce:
2 x eggs whites2 tablespoons sugarPinch salt400g yoghurt
To serve: StrawberriesCrushed biscuitsMintLemon c…

MOO Dahi Beef Burgers

As summer looms, the BBQ beckons and I am always drawn in. Longer days, warmer nights and the smell of charred meat makes entertaining so much more fun.
For my family, a Christmas BBQ is the staple. Lamb chops, sausages, chicken and when we are lucky homemade burgers. While I love cooking a homemade burger, I am an overcooking culprit and often end up with a dry patty.
So I tried adding yoghurt to bind and provide some more moisture to the patty. And oh did it work.
Ingredients ½ brown onion finely diced2 cloves of garlic1kg beef2 tablespoon oregano1 tablespoon BBQ sauce2 tablespoon MOO Dahi yoghurt1 egg¼ cup of breadcrumbs1 – 1 ½ tablespoons salt (to taste)Method: Cook onion and garlic until soft, let coolMix beef, oregano, BBQ sauce, yoghurt, egg, breadcrumbs and salt until well combinedAdd onion and garlicDivide the mix up into 8 portionsRoll the portions into pattiesCook patties on the BBQ or stove top for approximately 4-5 minutes on each side, depending on how you like them cook…

MOO passionfruit yoghurt Rudolph caramel tartlets

It’s almost Christmas time! As the holiday season approaches, I was inspired to create something to kick-start the Christmas cheer at work. A simple take on the butternut snap tartlets with a few extra ingredients to make it extra special.

Ingredients: Arnott’s Butternut Snap biscuits70g butter¼ cup brown sugar¼ cup white sugar2 tablespoons MOO passionfruit yoghurtPretzelsChristmas M&Ms
Method: Pre-heat oven to 180 degrees fan forcedPlace 12 Arnott’s Butternut Snap biscuits in a shallow tartlet trayPlace in the oven until they are soft enough to mouldCarefully press the centre of the biscuits into the bottom of the shallow tartlet tray to form shallow cupsSet aside to coolTo make the caramel melt the butter and add sugar until it dissolves and thickensRemove from heat and quickly mix in the yoghurtReturn to heat on low until it thickens (up to 5 minutes)Fill biscuit cases with approximately 1 tablespoon of caramelPlace the tartlets in the fridge until caramel thickensBreak up pretzels…

MOO Dahi yoghurt Kenyan chicken curry

In an attempt to mix up our weekly meals, Mr Bball and I have started a tradition. Sunday night is country night. We are working our way through the alphabet, selecting a meal from one country per letter. So far we have made the good ole Aussie pie, Brazilian beef, Cuban sandwiches, Danish meatballs, Ethiopian chicken (the best so far), French beef bourguignon, German Currywurst, Haitian beef skewers, Italian pizza, Jordanian Maqluba and we have just completed K, using my MOO yoghurt bounty to create a spicy and light Kenyan chicken curry. This curry has a lovely tomato, creamy flavour with a punch. Warning, it isn’t for the faint hearted. We were sweating. Ingredients 2 teaspoons of grated ginger 4 garlic cloves 2 teaspoons ground turmeric Juice of 2 lemons ¼ cup of vegetable oil 1 teaspoon ground cumin 3 teaspoons garam masala 1 tablespoon ground coriander 1 teaspoon paprika 1 ½ teaspoon chili flakes ¼ cup of MOO Dahi yoghurt 600g chicken 2 brown onions 2 teaspoon chili powder 1 teaspoon of ground…

Pumpkin salad with yoghurt and mustard dressing

Pumpkin salad is a staple in our household. A perfect BBQ offering, steak accompaniment or mid-week healthy dinner. It is fast, tasty and healthy.
Pumpkin is a member of the cucurbita genus family and originated in South and Central America. Native Americans used pumpkins in medicines, dried them for eating and weaved them into mats. Then the Native Americans introduced the pumpkin to the American pilgrims and it became the icon of Thanksgiving. The pumpkin pie was born!
Pumpkins are also synonymous with Halloween, which is why I decided to cook this for my blog. It’s almost Halloween after all! I hope you all have your outfits picked out. I think I may dress up as Where’s Wally (not scary I know).


Salad 1/4 pumpkin (Jap or butternut is the best in my opinion) Olive oil1 tablespoon mixed Italian herbsSalt and pepper200 grams baby spinach200 grams rocket50 grams feta cheesePine nuts or walnutsDressing 2 tablespoons yoghurt ½ teaspoon of hot grain mustard Juice of 1/2 lemon


Ricotta and yoghurt stuffed mushrooms

Spring has sprung and that means one thing (besides flowers and angry magpies)…it’s becoming BBQ weather. As the weather gets warmer and days longer, the desire to sit inside quickly evaporates. So when dinner time comes around, the BBQ beckons.

We cook the usual. Sausages, beef patties and chicken. However a healthy, tasty side perfect for vegetarians are stuffed ricotta and yoghurt mushrooms.

Ingredients: 8 button mushrooms 150g ricotta70g feta cheese (Danish is best for this)2 tablespoons yoghurt1 tablespoon basil pesto (or just basil)Squeeze lemonSalt and pepper to tasteMethod: Pull the stalk out of each mushroom – be careful not to break the mushroom cap Mix the ricotta, feta, yoghurt, basil pesto, lemon and salt and pepper until well combined Spoon approximately 1 tablespoon of mixture into each mushroom – it will overflow Cook on the BBQ until the mushrooms are soft and filling has melted slightly.
I’m not a huge mushroom fan but this is a perfect BBQ accompaniment – whether it be a b…

Red velvet cake with yoghurt and cream cheese crema

The only way I get through my morning gym session is by watching cooking shows. First it was Huey’s Cooking and most recently Ben’s Kitchen. You may think that watching chefs cook indulgent, mouth-watering food is an odd choice when attempting to get healthy, however I love it.
I love learning about different flavour combinations and how to present a truly fulfilling meal for all the senses. Recently on Ben’s Kitchen, he made a vanilla cake. At the onset it sounds a bit boring – something a Balfours tea cake would trump. However he proceeded to make a beautiful crema with mascarpone and cream and finish it off with fresh berries and nuts for some freshness and texture.
The cake was ripped apart and each element was placed on the plate in a rustic manner that resulted in height and alluring colour. I wanted to do the same but needed an occasion. So when we were having family over for dinner, I took the opportunity.
This red (or in my case pink because I only had pink food colouring) …

Italian stuffed sweet potatoes with yoghurt sauce

I’m always on the lookout for ways to sneak vegetables into my meals. I’m a big kid at heart so not one to eat a lot of vegetables. I find bolognese a great way to sneak in some vegetables. This stuffed sweet potato recipe is a great easy meal with some hidden, healthy gems.
Ingredients: Yoghurt sauce: 2 tablespoons yoghurt4 mint leaves finely choppedsqueeze of lemon
Stuffed sweet potatoes 4 sweet potatoes2 tablespoons olive oil1 onion finely chopped3 cloves of garlic finely chopped1 chili finely chopped (optional)1 teaspoon dried Italian herbs2 carrots grated500g beef mince1 diced tomato300g tomato passatasalt and peppergrated cheese

Method: Yoghurt sauce: Mix together the yoghurt, finely chopped mint and squeeze of lemon (to taste)Place in the fridge until ready to use.
Stuffed sweet potatoes: Pre-heat oven to 220 degrees fan-forcedPeel and cut the sweet potato into 5cm piecesCover the sweet potato pieces with 1 tablespoon of olive oil, salt and pepper and place in the oven to cook for 5…

Bircher muesli - spring celebration

Eating bircher muesli after a walk along the beach on a warm spring morning is my idea of a perfect start to a weekend. Mr Bball and I have been talking about making our own bircher muesli for a long time so when booking in two friends and their beautiful two children to come over for breakfast, we seized the opportunity.
A creamy combination of apple, oats and yoghurt, this dish is simple, light and filling.

3 cups of rolled oats3 cups of natural Greek yoghurt2 large granny smith apples grated1 ¾ cups of apple juice1 ½ tablespoons of honey½ tsp cinnamon100g dried apricots chopped100g roasted almonds choppedHoney to serve

Method: Mix the oats and yoghurt together in a bowlGrate the apples (skin on) and add to the oats and yoghurt mixtureMix in the apple juice, honey and cinnamonRefrigerate overnightServe topped with chopped apricots, almonds and honey.

This isn’t a very sweet bircher muesli. If you want it sweeter add more dried fruit like dates and more honey. It lasts fo…

Turkey meatballs in a yoghurt sauce

A few months ago Mr Bball and I tried the 4-hour body diet for four weeks. After our China trip we were in desperate need of a short health kick. This diet was all about protein – no milk products (including yoghurt), no white carbohydrates and no sugar (including fruit).
So confession time, I didn’t exactly give up yoghurt for four weeks. You’ve read my blog, how could I. Instead I reduced my intake. Anyway I digress…what I want to share with you is one key lesson I learnt. The diversity of turkey. I made turkey burgers, turkey San Choy Bau and turkey chili con carne.
This recipe is inspired by a turkey kofta recipe from Jamie Oliver’s cooking magazine. Thanks Jamie!

Ingredients: 2 tablespoons olive oil2 cloves garlic1 small onion, finely chopped½ zucchini grated500g turkey mince1.5 teaspoon ground cumin1.5 teaspoon ground coriander1 teaspoon dried oregano1.5 tablespoon yoghurt for meatballs and 100g yoghurt for sauce1 tablespoon chili flakes (optional/to taste)½ cup chicken stock½ …

Baked yoghurt chocolate cheesecake

We all know that food can conjure memories – whether happy or sad the power of food is truly amazing. 
A piece of toast with Kraft singles (yes plastic cheese), spaghetti and meatballs, hot Milo and pasticcio (Greek lasagne) all remind me of my Grandma. Fritz and egg reminds me of my Dad (while a happy memory I still cringe at the thought). Vegetable soup, eggs and chips, roasted vegetables and grilled chicken reminds me of my Mum.
Cheesecake conjures up multiple memories for me. It reminds me of big family dinners at my Grandmas house (she makes the best cheesecake ever), working at The Cheesecake Shop (baked American cheesecake was my favourite) and eating Papa’s ricotta baked cheesecake in a park in Haberfield, Sydney. It is one of my favourite desserts.
So at a cousin’s catch up and responsible for dessert, a cheesecake seemed like the most obvious choice. This baked cheesecake is light and not overly sweet.

Ingredients:  1 pack of plain biscuits – e.g. coffee biscuits or yoyos75…

Yoghurt and zucchini fritters

I’m a little fussy when it comes to vegetables. Texture can both excite and disgust me and for some reason zucchinis fall into the latter category. Cut thick I’m not a huge fan. However grated I’m all ears. So to increase my vegetable intake I started making zucchini fritters.
These zucchini fritters are a perfect way to get vegetables into your kids or into fussy kid-like adults (yes…that’s me).
Ingredients: 1 ½ zucchinis1 tablespoon yoghurt1 egg1 clove garlic150 grams ricotta cheese1 teaspoon of dried oregano1 teaspoons dried chili (optional)Salt and paper3 tablespoons flour.
Method: Grate the zucchiniSqueeze the zucchini to remove any excess moistureTo the grated zucchini add the yoghurt, egg, ricotta cheese, oregano, chili salt and pepperSift in flour and mix well.Heat a pan with oilAdd a tablespoon of mixture and form into a circleCook until brown on each side – around 4-5 minutes on each side, depending on how hot your pan and thick the fritter is.

Serve as a side dish to a gril…

Just add yoghurt sundae stand

On Saturday (4 July 2015) Mr Bball and I had our engagement party. Over 100 people attended and we wanted to host a party that reflected us.

While having an engagement party at a bar, pub or restaurant would have made life easier (no set up, cooking or predicting alcohol consumption), we wanted something a little more unique. So we held the party in a Greek Hall, with pillars that looked like the Acropolis and all!

We set it up with pictures of those who have impacted our lives, fairy lights, flowers and tea lights. However what really made it us was a DIY taco stand and yoghurt sundae stand. Mr Bball loves tacos and I of course love yoghurt.

Funnily enough the taco stand was my idea and the yoghurt stand was Mr Bball - we obviously know each other really well! My Bball even surprised me with a 'Just add yoghurt' sign, a tribute to this blog.

This is a unique post but I wanted to share our yoghurt sundae stand experience.

What you need:

Food items:
- 5kg of sweet vanilla yoghu…

Yoghurt - the original superfood and cream substitute

Between the ages of 8 – 12 creamy pastas were my favourite. Alla Panna, Alfredo, Carbonara - all of them were commonly found on my dinner plate.
However every time I ate a creamy pasta it would give me a horrible stomach ache because it was just too heavy for my little kid stomach (actually I had a huge stomach – after all I did eat a lot of creamy pasta dishes). Then one day in high school Home Ec class, we made a simple creamy pasta and the recipe gave a healthier alternative to cream – yoghurt.
An overweight teenager eager to lose weight, I had to try it. It was this moment that my infatuation with yoghurt started. Now I’m slowly converting my friends to adding a dollop of yoghurt to their pasta dishes.
So why is yoghurt a healthier alternative to cream, sour cream, ice-cream or a sneaky custard? Yoghurt has a lot of good bacteria, often referred to as probiotics, which can help your digestive tract, adjusts the microflora (natural balance of organisms) in your intestines and can sup…