Showing posts from April, 2018

Yoghurt ANZAC cookies

Anzac biscuits are an Australian and New Zealand tradition established in World War 1 when wives and women’s groups would send these cookies abroad. They were perfect because the ingredients didn’t spoil so they would last the long trip. Every year Australian’s and New Zealander’s celebrate Anzac day on 25 April to acknowledge and remember all who fought in World War 1.  Making Anzac cookies has become a tradition and the smell of these oaty cookies comes from every household across Australia. They come crunchy and soft and with a love of soft cookies, I opted for the latter. However if you want crunchy cook them for a little longer. Anzac cookies for Anzac Day - recipe at #anzacday #lesweforget­čî║ #cookies #oats #biscuits A post shared by Anne Zervaas (@justaddyoghurt) on Apr 24, 2018 at 7:51pm PDT Ingredients 1 cup rolled oats 3/4 cup desiccated coconut 1 cup plain flour 3/4 cup brown sugar 2 tablespoons Greek yoghurt 125g butter 2

Olive yoghurt dip

It is 4.30pm and I'm at work, I get a message from my husband telling me that some of his friends are coming over to watch the football. Instantly my mind goes into overdrive...I have no snacks in the fridge! Then I remember the pantry full of our homemade olives ready to whizz up for a delicious dip that can be made in minutes.  This is for the olive lover - perfect as a dip, spread on a sandwich (toasted is best) or even dressing for a pasta salad.  Ingredients: 50g feta cheese 1 cup pitted olives 1 clove garlic ½ cup yoghurt 1 small chili 5 capers 1 teaspoon lemon juice (add more to taste) 1 tablespoon breadcrumbs (optional) Method: Blend olives, garlic, yoghurt, chili and capers together Mix in lemon and feta If too thin, stir through the breadcrumbs to thicken it up Serve with crackers and carrot sticks on the side Did you know that November 9th is National Greek Yoghurt Day. Any excuse to eat yoghurt all day...