Just Add Yoghurt

Two weeks ago I was challenged to combining white fish with yoghurt. My mind raced – there are a lot of possibilities. Fish curry, fish tacos with yoghurt or baked yoghurt, lemon and garlic fish. I thought I’d try something more Asian inspired – a cuisine I don’t cook very often. So I made grilled fish with peanut yoghurt sauce. I opted for blue grenadier because it was the only white fish I could buy at short notice from a generic supermarket that wasn’t farmed or imported from Asia. Ingredients: 2 large pieces of blue grenadier 1 tablespoon olive oil 1 garlic clove crushed 2 teaspoons sweet soy sauce 1 small chili (finely sliced) 1 tablespoon lime juice 2 table spoon natural peanut butter (100% peanuts) ½ cup water 2 tablespoon natural Greek yoghurt. Method: Grill the fish until brown on both sides Meanwhile heat oil in a pan Add garlic and cook until fragrant Add sweet soy sauce, chili and lime juice Mix in the natural peanut butter and water Once the ...

Happy Easter everyone. I hope you had a fantastic break. I went to Kangaroo Island for the weekend and it was just beautiful. For those who saw it on Facebook, Twitter or Instagram, I visited Island Pure Dairy and I experienced the creamiest and easiest to digest yoghurt - sheep's milk yoghurt. A must try.   Before our Kangaroo Island trip, Mr Bball and I had 12 friends over for breakfast. It was termed a “fry up” but I couldn’t resist adding a few yoghurt dishes to the menu. So I added two distinct and simple yoghurt breakfast dishes: Banana smoothie and Yoghurt and muesli.   With a gluten intolerant guest, I opted for gluten free muesli and yes you guessed it, added it to yoghurt. I have no wisdom to depart except for my strategy for getting yoghurt into those cute and forever being used vintage milk bottles.     These are cute, but getting yoghurt into them in a neat manner is a pain. No funnel in site, I simply used a piece of pap...

Banana bread and cake is a favourite of mine. Not too sweet, moist and can be considered part of the fruit food group (kind of).   This yoghurt banana muffin recipe was inspired by a banana cake recipe on weightloss.com.au but it’s a little naughtier. I increased the sugar slightly, added honey, used butter instead of margarine, replaced some of the milk with yoghurt and decreased the number of bananas. Then I turned them into muffins, instead of a cake. Ok so I made a few amendments, but I wanted to give credit where credit is due. This is a quick and easy muffin recipe perfect for morning or afternoon tea with a coffee or cup of tea. Or if you are Mr Bball, a homebrewed beer.   Yoghurt banana muffins: Ingredients: 150g butter 150g white sugar 2 eggs ½ teaspoon vanilla essence 2 ripe bananas mashed (or one large one) 1 teaspoon of baking soda ¼ cup of milk 3 tablespoon of yoghurt 1 tablespoon of honey 2 cups plain flour 1 heaped teaspoon of ba...

My brother and sister-in-law got us a slow cooker for Christmas. As soon as I unwrapped it, I knew it was pulled meat time. Pulled pork, pulled beef, pulled chicken and of course pulled lamb. I’ve always been a little scared of cooking red meat – nervous about how easy it is to overcook. However after years of bragging about how good Greek food is, I had to deliver when having a few friends over for a Greek dinner party. I consider chicken yiros one of my specialities – it’s easy, light and delicious. However I was dying to try cooking a leg of lamb for the first time. So after being inspired by Kevin from Closet Cooking I ventured into new territory. Thanks Kevin for sharing your amazing lamb recipe! I made a few changes to Kevin’s recipe – more garlic (I love garlic), added some veggies plus I used Nostimini, a Greek spice mix.   Pulled lamb yiros: Pulled lamb Greek pita bread Tzatziki Lettuce Tomato Onion (I grill mine – raw is fine if you like raw onion). L...

After a two year break, I’m back to share some yoghurt goodness with you all. Where have I been the last few years? Well…I’ve moved house, started a new job, attempted to form a gym routine, finished a Graduate Diploma in Communications (Public Relations) and met (warning…cliché moment) the love of my life. While I haven’t blogged for the last few years, my passion for yoghurt, food and travel hasn’t wavered. I’ve still experimented with food (both failed and succeeded), eaten a lot of yoghurt and travelled. To ease back into it, I thought it fitting that I share a... “I can’t believe I found yoghurt here” story. In September 2014 my partner, let’s call him Mr Bball (he likes basketball – go 36ers! ), and I went to China for a two week holiday. If you haven’t been to China, I recommend it. Amazing food, beautiful sites, fascinating people and an amazing history. I knew that I would find a lot of familiar foods in China – dumplings, noodles, spicy soups, stir fry’s and even...

So it has been a while since I last posted. Moving back to Adelaide, starting a new job and a postgraduate course has left little time. However I am now committed to getting this blog back up and running and experimenting with cooking again. My cousin and his friend have just invited me to participate in our own My Kitchen Rules challenge. We each make a three course meal per week and score each other. The winner will get a free meal. Love the idea and can't wait to experiment. I do plan to have yoghurt as the main ingredient for at least one of the courses. I'll keep you updated on how I go! I will quickly share a new recipe with you...Salmon with tahini and yoghurt dressing. This meal I made for my Mum, Dad, Sister and Brother-in-Law - my Dad a very harsh critic. Salmon: I marinated the salmon is garlic (2 cloves), ginger (1 tablespoon), chili (1 teaspoon), lemon, olive oil and a soy, chili balsamic. Then cooked it on a grill, skin side down. I accompanied this...

This is a delayed post, however before leaving Sydney one of my workmates challenged me to cook something with yoghurt and peanut butter. I love peanut butter, especially in sweets. The most amazing peanut butter inspired dessert I've ever eaten was from a restaurant in Melbourne called Gills Diner . With a European inspired menu, Gills Diner served up a reeses peanut butter cup inspired dessert with a rich yet light chocolate tart accompanied by a peanut butter ice cream that made me giddy with every bite. The peanut butter ice cream was a perfect combination of salty and sweet and when accompanied with rich dark chocolate, became a match made in heaven. Check out Gills Diner below: It was amazing - it almost overtook my grandma's cheesecake, as the best dessert I've ever eaten. ALMOST! So with the idea of chocolate and peanut butter in mind, I made what I know and love - cookies. The cookies included: plain flour, sugar, butter, dark chocolate, peanut butter and...