Just Add Yoghurt

I’m a little fussy when it comes to vegetables. Texture can both excite and disgust me and for some reason zucchinis fall into the latter category. Cut thick I’m not a huge fan. However grated I’m all ears. So to increase my vegetable intake I started making zucchini fritters. These zucchini fritters are a perfect way to get vegetables into your kids or into fussy kid-like adults (yes…that’s me). Ingredients: 1 ½ zucchinis 1 tablespoon yoghurt 1 egg 1 clove garlic 150 grams ricotta cheese 1 teaspoon of dried oregano 1 teaspoons dried chili (optional) Salt and paper 3 tablespoons flour. Method: Grate the zucchini Squeeze the zucchini to remove any excess moisture To the grated zucchini add the yoghurt, egg, ricotta cheese, oregano, chili salt and pepper Sift in flour and mix well. Heat a pan with oil Add a tablespoon of mixture and form into a circle Cook until brown on each side – around 4-5 minutes on each side, depending on how hot ...

On Saturday (4 July 2015) Mr Bball and I had our engagement party. Over 100 people attended and we wanted to host a party that reflected us. While having an engagement party at a bar, pub or restaurant would have made life easier (no set up, cooking or predicting alcohol consumption), we wanted something a little more unique. So we held the party in a Greek Hall, with pillars that looked like the Acropolis and all! We set it up with pictures of those who have impacted our lives, fairy lights, flowers and tea lights. However what really made it us was a DIY taco stand and yoghurt sundae stand. Mr Bball loves tacos and I of course love yoghurt. Funnily enough the taco stand was my idea and the yoghurt stand was Mr Bball - we obviously know each other really well! My Bball even surprised me with a 'Just add yoghurt' sign, a tribute to this blog. This is a unique post but I wanted to share our yoghurt sundae stand experience. What you need: Food items: - 5kg of ...

Between the ages of 8 – 12 creamy pastas were my favourite. Alla Panna, Alfredo, Carbonara - all of them were commonly found on my dinner plate. However every time I ate a creamy pasta it would give me a horrible stomach ache because it was just too heavy for my little kid stomach (actually I had a huge stomach – after all I did eat a lot of creamy pasta dishes). Then one day in high school Home Ec class, we made a simple creamy pasta and the recipe gave a healthier alternative to cream – yoghurt. An overweight teenager eager to lose weight, I had to try it. It was this moment that my infatuation with yoghurt started. Now I’m slowly converting my friends to adding a dollop of yoghurt to their pasta dishes. So why is yoghurt a healthier alternative to cream, sour cream, ice-cream or a sneaky custard? Yoghurt has a lot of good bacteria, often referred to as probiotics, which can help your digestive tract, adjusts the microflora (natural balance of organisms) in your int...

I was one of those strange kids growing up – I didn’t really like pancakes. They never excited me.  This disinterest in pancakes stayed with me throughout university. However when eating breakfast with a friend at Billy Baxter I decided to try their savoury ham and cheese pancake. Its cheesy and meaty goodness transformed my opinion of the humble pancake. Then when joining Mr Bball at an annual Christmas eve pancake breakfast with his friends I was officially hooked. So when friends were coming over for breakfast, I thought I would make a savoury pancake in honour of my Billy Baxter pancake experience.   Yoghurt and ricotta pancakes Ingredients: ¾ cup wholemeal plan flour ¾ teaspoon bi-carb soda 2/3 cup of Greek yoghurt 1 teaspoon salt Pepper ¼ cup fresh basil roughly chopped 70g ricotta cheese 1 egg ¼ cup milk Method: Sift flour and bi-carb soda Add the Greek yoghurt, salt, pepper, basil, ricotta cheese and egg a...

Who hasn’t eaten Mars Pods? What about butternut snap cookie tartlets with a beautiful creamy chocolate filling? My sister-in-law makes white chocolate butternut snap cookie tartlets every Easter and they are amazing. Everyone goes crazy over them. This recipe combines the two. A soft sweet cookie with creamy chocolate filling packed with a surprise, honeycomb. I made these for a work fundraiser – bring a plate to raise money for the Nepal earthquake. The earthquake in Nepal was a horrible event so I was really looking forward to helping in some tiny tiny way. This recipe is easy and perfect for any morning or afternoon tea and let me tell you…they flew off the plate!   Ingredients: Cookie base: 120g butter 1 cup brown sugar ¼ cup white sugar 1 egg 1 cup S/R flour ¾ cup plain flour 1 tsp baking powder Chocolate filling: 150g dark chocolate melts 50g butter, chopped 2 tablespoons Greek yoghurt 1 violet crumble, chopped ½ boost bar, chopped M...

Let me set the scene. Three couples, three dishes, three chances to taste South America right here in Adelaide. When my friends and I get together, we each cook a course. After my friends went to South America on their honeymoon, our next foodie gathering was South American themed. I have never been to South America, my friend is celiac and I have never really cooked a lot of South American food. So I googled gluten free South American food and to my surprise, a potato tortilla came up. Spanish in origin, I gave it a go. Eager to keep it as a light entrée, but with some depth and creaminess, I topped it with a yoghurt sauce and tomato salsa. Yoghurt tortilla: Ingredients: 5 small potatoes (approximately 300g) 1 brown onion 2 tablespoons of olive oil 5 eggs 3 tablespoons of natural Greek yoghurt ½ teaspoon of tarragon Salt and pepper 1 tomato 1 teaspoon of coriander paste or 1 ½ tablespoons of fresh coriander (to taste) 1 teaspoon of lime juice ½ teaspoon o...

My Bball and I recently got engaged so we organised a picnic for our families to meet. My family had met his mum but my siblings hadn’t met his siblings. So I thought I’d use them as guinea pigs (thank you family if you are reading this) and bake some chocolate cupcakes with a peanut butter and yoghurt twist. The base cupcake recipe is inspired by Reese’s Peanut Butter Cup Crumble Cake . It includes one cup of hot water so the mixture is runny but that’s what makes them moist. Don’t be worried. Ingredients: Cupcakes: 2 cups sugar 1 ¾ cups plain flour 2 tablespoons cocoa 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 2 eggs ¾ cup milk ½ cup vegetable oil 1 cup boiling water Peanut butter yoghurt: ¾ cup MOO Vanilla Yoghurt 2 tablespoons peanut butter Method: Pre-heat oven to 175 fan forced Grease 24 cupcake patty pans Sift flour, cocoa, baking powder and baking soda Add sugar, milk, oil, eggs With an electric beater mix on medium for 2 mi...