Showing posts from March, 2017

Avocado mousse and chorizo blini

Six friends, 10 bottles of wine and one yoghurt inspired canapé - it was the perfect start to my  Just Add Yoghurt dinner party.  This light, salty, slightly sweet and creamy canapé brings together a handful of ingredients to make the perfect bite.  Blini 1 cup (150g) plain flour 1 tsp caster sugar 1 tsp baking powder 1 pinch of salt 2/3 cup milk 1 tablespoon Greek Yoghurt 1 egg Method: Sift flour and mix with sugar, baking powder and salt Mix the milk, Greek yoghurt and egg together Combine wet and dry ingredients together with a hand whisk until it forms a smooth batter. Similar to a pancake butter Heat a pan until hot Spray pan with oil Once pan is hot, place 1 tablespoon of batter and pour with spoon facing down to make a circle. Repeat until you use all the batter Put blinis aside. Topping: 1 tomato 1 tablespoon caramelised balsamic 1 avocado 3 tablespoons yoghurt 1   teaspoon lime juice Pinch salt and pepper

Cream cheese cake ‘trifle’

A common British dish, trifle, is based on the old French term “trufle”, which means whimsical. The trifle is traditionally made with sponge soaked in sherry and custard. My version is very different. It combines ingredients from my Grandma’s secret cheesecake recipe in replace of traditional custard and avoids the use of alcohol (I don’t love alcohol in sweets). This is more for my tastebuds. This recipe is also a great way to use up any leftover, dry cake. Ingredients: 4 pieces of old dry sponge cake, I used chocolate 4 tablespoons milk 125g cream cheese ¼ cup sweet condensed milk 2 tablespoon yoghurt 125g cream 2 Tim Tam or similar chocolate biscuit 4 teaspoon of frozen raspberries, partly defrosted. Method: Place 1 teaspoon of milk (or a dash more if extra dry) on each piece of old dry cake Put cake in the fridge for 2 hours to soften Cut up the cake roughly Combine cream cheese, sweet condensed milk and Greek yoghurt until smooth Whip the cream Cut