Just Add Yoghurt

A birthday at work is a great excuse to cook a cake, and for me experiment with some fun ingredients. For this cake, I wanted to combine my love of two iconic Greek ingredients: lemon and yoghurt. The yoghurt adds creaminess and the lemon a great tart overtone that helps balance the sweetness.   This light, moist cake is perfect for any morning tea because it's not too sweet and complements coffee and tea perfectly. While a little flat, it packs a punch.  Ingredients: Cake: 100g butter 150g sugar Lemon and zest of one lemon 2 eggs 1/2 cup thick vanilla yoghurt 1/4 cup milk  175g self raising flour, sifted Glaze: 1 tablespoons yoghurt 1 tablespoon of icing sugar 1/2 teaspoon lemon 1/2 teaspoon water, more if too thick (omit if running enough to pour over the cake)   Method: Pre-heat oven to 180 degrees fan-forced  Cream the sugar and butter Add the lemon and lemon zest Beat in the eggs, one at a time  Add the eggs and milk  Add the sel

Naan to curry is what chocolate is to caramel, yoghurt is to honey, apple is to pork and butter is to bread - a match made in culinary heaven. It is a soft, pillow-like flatbread served either plain or sometimes with garlic or cheese. However store bought naan can be doughy and dense, far from that perfect vessel for curry that you get when eating naan in a restaurant.  This naan is simple, quick, light and complements any Indian curry perfectly. Its slight yoghurt tang stands up beautifully to a creamy butter chicken or hot vindaloo.  Ingredients: 1 ½ cup self-raising flour   ¾ cup yoghurt   1 tablespoon water ½ tablespoon salt  Method: Mix all the ingredients except the water together and until it forms a smooth dough (add a little more flour if too sticky or add the water if too dry) Divide dough into approximately 8 pieces Roll out dough into approximately 6 inch circles Heat fry pan and once hot spray with oil Cook each naan for approximately 1.5