Showing posts from November, 2015

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 diced 2 cloves of garlic 1kg beef 2 tablespoon oregano 1 tablespoon BBQ sauce 2 tablespoon MOO Dahi yoghurt 1 egg ¼ cup of breadcrumbs 1 – 1 ½ tablespoons salt (to taste) Method: Cook onion and garlic until soft, let cool Mix beef, oregano, BBQ sauce, yoghurt, egg, breadcrumbs and salt until well combined Add onion and garlic Divide the mix up into 8 portions Roll the portions into patties Cook patties on the BBQ or stove top for approximately 4-5 minute

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 biscuits 70g butter ¼ cup brown sugar ¼ cup white sugar 2 tablespoons MOO passionfruit yoghurt Pretzels Christmas M&Ms   Method: Pre-heat oven to 180 degrees fan forced Place 12 Arnott’s Butternut Snap biscuits in a shallow tartlet tray Place in the oven until they are soft enough to mould Carefully press the centre of the biscuits into the bottom of the shallow tartlet tray to form shallow cups Set aside to cool To make the caramel melt the butter and add sugar until it dissolves and thickens Remove from heat and quickly mix in the yoghurt Return to heat on low until it thickens (up to 5 minutes) Fill biscuit cases with approximately 1 tablespoon of caramel Place the tartl

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