Just Add Yoghurt

I’m fussy when it comes to vegetables. I don’t eat enough of them, I don’t eat them by choice and growing up I would refuse to eat them. A small, round Greek girl running away from zucchini, eggplant and tomato – that was unheard of! As an adult I know I have to eat them so I am always looking at ways to ‘hide’ them. This vegetable slice is a perfect example. Excellent for children or children-like-adults such as me! Ingredients 1 zucchini - grated 2 small potatoes - grated 1 carrot - grated 1 onion – cut finely 100g corn 150g Ricotta 1.5 teaspoon of mixed herbs 1 garlic clove – cut finely ½ cup S/R flour 3 eggs 1/3 cup yoghurt Salt and pepper Method: Pre-heat oven at 200 degree fan-forced Grease a tray approximately 20cm x 15cm Grate zucchini, small potatoes, carrot and onion in a food processor Add corn, ricotta, herbs and garlic to the grated vegetables Sift in flour and mix well Mix eggs in a separate bowl and add to the veget...

When I think of schnitzels, I think of Verandah Bar on Martin Place, and its $10 schnitzels on Tuesday nights back when I lived in Sydney in 2009. I always looked forward to those schnitzels but now I try and find a healthier alternative to fulfill my craving. Ingredients: ½ cup yoghurt 2 chicken breast ¾ cup breadcrumbs ½ cup flour Salt and pepper Dried oregano Lemon to serve Method: Cut chicken thinly and use a mallet to ensure they are even pieces so it cooks through evenly Put flour in one bowl with salt and pepper Put yoghurt in a second bowl Put breadcrumbs with dried oregano in a third bowl Put one piece of chicken in the flour, shake to remove excess flour, place in the yoghurt, hold up to drain excess yoghurt and place in breadcrumbs until well covered. Repeat with all pieces of chicken Heat frying pan and fill with oil around 0.5cm high Once oil is hot cook the chicken until brown and crispy Put on paper towel to drain excess oil ...

Mexican is a staple in our household. It is quick, fresh and tasty. Growing up, I wasn’t a big fan of Mexican food. However after a hiatus my love of Mexican was rekindled at my favourite Mexican Restaurant in Sydney – Baja Cantina in Glebe. The spice, slow cooked, tender pork and chicken blew my mind. Ever since I’ve tried to cook Mexican at every chance I get. These yoghurt Mexican beans with minced beef is a quick, perfect after dinner dish.  Ingredients: 1 onion 2 cloves garlic 1.5 teaspoons of cumin 1 teaspoon of dried coriander 1 teaspoon of smoked paprika ½ teaspoon of cayenne pepper (optional – can add more if you like it hot) 250 grams minced beef 1 x 400g can of kidney beans 1 x 400g can of chopped tomatoes 2/3 cup of beef stock 1 carrot, finely grated 1/3 cup Greek yoghurt 1 tablespoon olive oil Salt and pepper. Method: Cut onion and garlic finely Heat oil in a pan Add onion and cook until starting to brown ...

I love chocolate and peanut butter individually but when combined they make my tastebuds work in overdrive. If I could, I’d eat peanut butter chocolate ice-cream every night. But I think my waistline (and wedding dress) would hate me. So these peanut chocolate fudge bliss balls are an excellent alternative. They are nutty, moist and a perfect 3.30itis snack. I don’t know about you but every time it hits 3.30pm at work I need my afternoon tea and snack to get through the last part of the day. Ingredients: ½ cup almonds 1/3 cup oats 8 dates 1 teaspoon cocoa 1 tablespoon natural 100% peanut butter 2 tablespoon natural Greek yoghurt 1 teaspoon maple syrup (or honey – add a little more if you like it extra sweet). Method: Put the almonds and oats in the food processor until finely crushed Add the dates and process until fine Add the cocoa until well incorporated Add the Greek yoghurt, peanut butter and maple syrup and process until the entire mixture comes tog...

In an attempt to reduce the amount of white carbohydrates in our diets, Mr BBall and I would have chicken and a side salad or veggie fritters almost every week. To avoid turning dinner into a mundane experience, I was keen to experiment with how the chicken was marinated, spiced or cooked. So when a friend at work told me she marinated chicken breast in yoghurt I cursed…how had I never thought of that! I am the yoghurt lady after all.   Ingredients: 1 clove garlic diced finely 2 chicken breast 4 tablespoons Greek yoghurt ½ lemon 1 tablespoon dried oregano Salt and pepper to taste Method: Remove fat off chicken breast and cut each chicken breast into fifths To make the marinade mix together the yoghurt, garlic, lemon, dried oregano, salt and pepper Add the chicken to the marinade and put it in the fridge for around 2 hours Heat the pan cook on high Cook chicken on both sides until brown and cooked through – approximately 4 minutes...

When I was a little girl the small family bakery down the road from my Grandma and Grandpa’s house was my home away from home. The smell of sweet and buttery cakes, the crunch of chocolate chip cookies and salty and peppery filling of fresh meat pies would consume my thoughts. However my secret desire every time I’d walk past to go to Foodland and buy milk, was those small soft, vanilla infused, melt-in-your-mouth cupcakes with hard icing that would crack as soon as you put it in your mouth. So every time I see a cupcake now my mind drifts to those days walking hand in hand with my cousin, almost running to just get a whiff of that cupcake aroma. I’ve written about the power of food to conjure memories and this is no exception. The simple smell of cupcakes in 2010, when the cupcake craze hit Sydney, would send me into a spin. Every morning I would walk through the train station, using every ounce of my will power to ignore the sweet, alluring aroma of freshly baked cupcakes. ...

Swedish tarts is (as the name suggests) a Swedish inspired café known for its diverse and exciting breakfast menu. Potato pancakes with bacon, breakfast flatbreads and mushrooms with polenta are all featured on this vintage inspired café’s menu. A beachside feel, you can find Swedish Tarts at Henley Beach and Semaphore. Mr Bball and I went for a nice beach walk followed be breakfast at Swedish Tarts – a common weekend occurrence. This time it was a hot day so I opted for a breakfast smoothie instead of my usual large, extra hot, skim flat white. The ingredients: Banana Yoghurt Berries LSA Apple juice. The good: Tart, refreshing and healthy. Not creamy like I expect of a banana and yoghurt breakfast smoothie but perfect for a 38 degree day. Its initial bite is followed by the natural sweetness of the banana. Plus the rich purple colour makes me want to go back for more. The addition of LSA, linseed (flaxseed) sunflower seed and almond, means I've had my nut...