Just Add Yoghurt

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 justaddyoghurt.com #anzacday #lesweforget🌺 #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 butte...

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......

You know when you start waking up in the morning and it starts to get darker and darker. Plus that after work walk you try and do everyday seems to end with only the dull glow of the moon? It's that time of year in Australia when the long warm days quickly escape us so we are trying to BBQ as much as possible before winter hits and we never see the light of day again.  While sausages, lamb chops and grilled chicken are staples on our BBQ menu, I always like to add a salad to the mix. This pumpkin and haloumi salad is the perfect side to BBQ feast.  Ingredients: 500g kent pumpkin, seeded and cut into 7mm slices 180g haloumi sliced into 5mm slices 150g lettuce 1 ½ tablespoon olive oil 1 ½ tablespoon dukkah ½ teaspoon salt 2 ½ tablespoon yoghurt 1 teaspoon lemon 1 tablespoon mint finely chopped 1 teaspoon olive oil   Method : Heat the BBQ Mix the oil, dukkah and salt Rub the oil mixture onto the pumpkin ...

I love chocolate tarts - the rich, sweet and bitter flavour is what the desserts of my dreams are made of. However there are times that a typical tart is just too much. I long for something a little lighter and with just enough tang to walk away feeling satisfied but not sick.  So here is my chocolate tart hybrid - a sweet and tangy chocolate yoghurt custard tart.  Ingredients: 2 cups thickened cream 100g dark chocolate 1 teaspoon heaped of cocoa 4 egg yolks ½ cup yoghurt 1 ½ tablespoon corn flour 1 cup caster sugar 14 biscuits 175g butter Blueberries Method: Pre-heat oven to 200 degrees fan-forced Crush biscuits in a food processor until they resemble bread crumbs Mix in butter Spray a tart pan with oil and push the biscuit mixture into it to form the base Bake for 10minutes or until it starts to brown Take out and let cool Heat the cream Add the chocolate and cocoa and heat on low until melted In a separate bowl mix the yoghurt, cor...