Showing posts from May, 2015

Spanish tortilla with a yoghurt twist

Let me set the scene. Three couples, three dishes, three chances to taste South America right here in Adelaide.
When my friends and I get together, we each cook a course. After my friends went to South America on their honeymoon, our next foodie gathering was South American themed. I have never been to South America, my friend is celiac and I have never really cooked a lot of South American food. So I googled gluten free South American food and to my surprise, a potato tortilla came up. Spanish in origin, I gave it a go.
Eager to keep it as a light entrĂ©e, but with some depth and creaminess, I topped it with a yoghurt sauce and tomato salsa. Yoghurt tortilla: Ingredients: 5 small potatoes (approximately 300g)1 brown onion2 tablespoons of olive oil5 eggs3 tablespoons of natural Greek yoghurt½ teaspoon of tarragonSalt and pepper1 tomato1 teaspoon of coriander paste or 1 ½ tablespoons of fresh coriander (to taste)1 teaspoon of lime juice½ teaspoon of chili paste2 tablespoons of yoghurt…

MOO Vanilla Yoghurt chocolate cupcakes with peanut butter yoghurt

My Bball and I recently got engaged so we organised a picnic for our families to meet. My family had met his mum but my siblings hadn’t met his siblings. So I thought I’d use them as guinea pigs (thank you family if you are reading this) and bake some chocolate cupcakes with a peanut butter and yoghurt twist.
The base cupcake recipe is inspired by Reese’s Peanut Butter Cup Crumble Cake. It includes one cup of hot water so the mixture is runny but that’s what makes them moist. Don’t be worried.
Ingredients: Cupcakes: 2 cups sugar1 ¾ cups plain flour2 tablespoons cocoa1 ½ teaspoons baking powder1 ½ teaspoons baking soda2 eggs¾ cup milk½ cup vegetable oil1 cup boiling water Peanut butter yoghurt: ¾ cup MOO Vanilla Yoghurt2 tablespoons peanut butter Method: Pre-heat oven to 175 fan forcedGrease 24 cupcake patty pansSift flour, cocoa, baking powder and baking sodaAdd sugar, milk, oil, eggsWith an electric beater mix on medium for 2 minutesAdd hot water and mix with a wooden spoonFill each…

MOO Summer Apricot bliss balls

I’m a 3.30pm snacker. I religiously between 3.30 – 4.00pm (pending meetings) get a cup of tea and need a snack. I use to eat a muesli bar before I realised how much sugar is in a lot of them. So bliss balls is a great alternative. I do find it hard to stop at one so I only take one to work (sometimes two).

Ingredients: ½ cup cashews¾ cup almonds7 dates½ cup oats2 teaspoons cocoa powder½ cup MOO Summer Apricot Yoghurt3 tablespoon natural peanut butter (sugar-free)1 tablespoon honey (optional)
Method: Grind cashews, almonds, dates and oats in a food processorWhen crushed add cocoa, peanut butter, MOO Summer Apricot Yoghurt and honey and mix until it forms a soft doughRoll into balls. This recipe will make approximately 26 balls. These aren’t very sweet. If you want them to be sweeter add more honey or dates. You can use maple syrup instead of honey. 

Other MOO special edition recipes: MOO Dahi Yoghurt Murgh Kari (spicy chicken curry)MOO Everyday Blueberry Yoghurt oat bitesMOO Vanilla Yogh…

MOO Everyday Blueberry Yoghurt oat bites

I eat oats and yoghurt every day for breakfast and with Anzac Day only two weeks ago, I couldn’t resist making an Anzac cookie inspired oat bite. These aren’t crunchy, these are soft bites and can be made into oat bars if preferred. 

Ingredients: ½ cup oats with dried fruit1 ½ cup wholemeal plain flour2/3 cup brown sugar80g butter2 tablespoon golden syrup½ tsp bicarbonate of soda100 g MOO Everyday Blueberry Yoghurt with muesli 
Method: Preheat oven to 170C fan forcedLine and grease a baking traySift flourAdd oats and sugar to flourMelt butter and add golden syrupOnce melted, take the butter and syrup mix off the heat and add the bicarbonate of soda – it will frothAdd the butter mix to the flour, sugar and oats and mix wellMix in the MOO Everyday Blueberry Yoghurt with muesliBake for 14-16 minutes or until brown – they will firm up when cool.
This was a winner at work – a great Friday afternoon snack. 

Other MOO special edition recipes:
MOO Dahi Yoghurt Murgh Kari (spicy chicken curry)MOO …

MOO Dahi Yoghurt apple coleslaw

Another family picnic item, I made this coleslaw to go into a chicken focaccia. Light and tangy, the apple adds some sweetness that cuts through the tartness of the yoghurt.
Ingredients: 250g MOO Dahi Indian-Inspired Yoghurt½ lemon juice2 tablespoon dijonnaise1 tablespoon honey (add more if too tart)2 tablespoons olive oil¼ white cabbage (cut finely)2 grated granny smith apples1 grated carrot
Method: Drain the yoghurt overnight in a sieve with paper towelMix the drained yoghurt, lemon juice, dijonnaise, honey and olive oil – taste it and add more honey or olive oil to taste (to reduce tartness)Combine the grated cabbage, apple and carrotAdd the yoghurt dressing to the salad and mix thoroughlyRefrigerate until used. A great sandwich or BBQ addition. 

Other MOO special edition recipes: MOO Dahi Yoghurt Murgh Kari (spicy chicken curry)MOO Everyday Blueberry Yoghurt oat bitesMOO Summer Apricot bliss ballsMOO Vanilla Yoghurt chocolate cupcakes with peanut butter yoghurt

MOO Dahi Yoghurt Murgh Kari (spicy chicken curry)

MOO Dahi Yoghurt Murgh Kari (spicy chicken curry) Curry with brown rice is a staple for our household. We tend to make tomato based, yoghurt based or light coconut milk based curries. A lighter alternative that doesn’t leave me feeling heavy. This recipe is a tasty and spicy winner. If you don’t like chili omit the cayenne pepper however be warned, the spice mix is strong.
Ingredients: 1 tablespoon olive oil600g chicken breast1 onion (finely chopped)2 cloves crushed garlic¾ teaspoon chopped ginger2 teaspoon cumin1 teaspoon turmeric½ teaspoon cinnamon2 teaspoon coriander1 teaspoon cayenne pepper½ cup chicken stock1 can chopped tomatoes1 cup Dahi Indian-Style MOO yoghurt1 tablespoon lemon½ teaspoon garam masalaSalt to taste

Method: Heat oil in a pan and cook onions until softAdd garlic and ginger until fragrantAdd all spaces (except garam masala) until fragrantAdd chicken and cook until brownAdd canned tomatoes and stock and simmer for 10 minutes or until chicken is cookedTurn off and add …

MOO yoghurt edition - oat bites, chicken curry, cupcakes, bliss balls and coleslaw

Last week I received an exciting email from MOO Premium Foods asking whether I’d like some yoghurt to further inspire my blog. My response…yes please, absolutely! I remember when I first tried MOO Yoghurt. It was their blueberry flavour and I loved the creaminess of the yoghurt and the fruit at the bottom, allowing me to add as much fruit as I wanted per mouthful. Some with more fruit, some with no fruit – it was a different and exciting experience.
MOO kindly sent me a box of happiness filled with Creamy Vanilla, Dahi Indian Style, Summer Apricot and Everyday Blueberry with crunchy muesli.

As soon as I got the email, I had ideas overload. I wanted a combination of recipes that both demonstrated the common use and more daring use of yoghurt. After a few days of pondering, I finally landed on the following:
MOO Dahi Yoghurt Murgh Kari (spicy chicken curry)MOO Everyday Blueberry Yoghurt oat bitesMOO Summer Apricot bliss ballsMOO Vanilla Yoghurt chocolate cupcakes with peanut butter yogh…