Just Add Yoghurt

On a cold winter night a warm vegetable bake is a weeknight dinner favourite. I do love those cheesy and creamy potato bakes that conjure up memories of Christmas lunch. However for a weeknight dinner, I want something lighter and healthier. The key to this recipe is to cut the vegetables at the right size so it cooks evenly. The yoghurt and ricotta mix will give it a creamy flavour, complemented with some tang that balances the dish and contrasts the natural sweetness of the pumpkin perfectly. With only 10 minutes to prepare, the oven does the hard work.  Ingredients: 1kg kent pumpkin 2 large potatoes 1 large carrot 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon pepper 1 teaspoon dried tarragon 1/3 cup ricotta 1 cup yoghurt Method: Pre-heat oven to 220 degrees fan-forced Cut pumpkin into approximately 1 inch pieces Cut potato into approximately 1 inch pieces Cut carrot into thin slices (approximately 3mm) Mix pumpkin, potato and carrot with ...

My husband's favourite naughty delight is maltesers. So it was only fitting that for his birthday, I wanted to make a malteser-based dessert. With a box of maltesers and cream cheese in the fridge, I settled on a malteser cheesecake made with a dash of yoghurt for tang. Ingredients: Base: ½ pack of digestive biscuits 100g maltesers 100g butter Filling: 250g cream cheese, room temperature 80g Greek yoghurt ¾ cup icing sugar, sifted ½ cup double cream 100g maltesers , crushed 1 tablespoon malteser spread Extra malteser s to serve Method: Crush the digestives and matlesers in a food processor Melt the butter and add to the crushed biscuit mix Push into a greased spring form cheesecake tin around 15cm in diameter until evenly spread out – keep to the bottom only, not up the sides Place in the fridge for 30 minutes Meanwhile mix the cream cheese, yoghurt and icing sug...