Showing posts from April, 2015

Blue grenadier fish with peanut yoghurt sauce

Two weeks ago I was challenged to combining white fish with yoghurt. My mind raced – there are a lot of possibilities. Fish curry, fish tacos with yoghurt or baked yoghurt, lemon and garlic fish. I thought I’d try something more Asian inspired – a cuisine I don’t cook very often. So I made grilled fish with peanut yoghurt sauce. I opted for blue grenadier because it was the only white fish I could buy at short notice from a generic supermarket that wasn’t farmed or imported from Asia. Ingredients: 2 large pieces of blue grenadier 1 tablespoon olive oil 1 garlic clove crushed 2 teaspoons sweet soy sauce 1 small chili (finely sliced) 1 tablespoon lime juice 2 table spoon natural peanut butter (100% peanuts) ½ cup water 2 tablespoon natural Greek yoghurt. Method: Grill the fish until brown on both sides Meanwhile heat oil in a pan Add garlic and cook until fragrant Add sweet soy sauce, chili and lime juice Mix in the natural peanut butter and water Once the

Banana and yoghurt smoothie

Happy Easter everyone. I hope you had a fantastic break. I went to Kangaroo Island for the weekend and it was just beautiful. For those who saw it on Facebook, Twitter or Instagram, I visited Island Pure Dairy and I experienced the creamiest and easiest to digest yoghurt - sheep's milk yoghurt. A must try.   Before our Kangaroo Island trip, Mr Bball and I had 12 friends over for breakfast. It was termed a “fry up” but I couldn’t resist adding a few yoghurt dishes to the menu. So I added two distinct and simple yoghurt breakfast dishes: Banana smoothie and Yoghurt and muesli.   With a gluten intolerant guest, I opted for gluten free muesli and yes you guessed it, added it to yoghurt. I have no wisdom to depart except for my strategy for getting yoghurt into those cute and forever being used vintage milk bottles.     These are cute, but getting yoghurt into them in a neat manner is a pain. No funnel in site, I simply used a piece of paper and curled it into a h