Just Add Yoghurt

Growing up a taco meant mince beef, lettuce, tomato and sour cream in a crunchy taco shell. Old El Paso would be the Mexican chef in our household. Don't get me wrong, my mum is an excellent cook. However growing up in a Greek family, Mexican never frequented the dinner table. So as a way to mix up our mealtimes we would sometimes enjoy the crunchy taco that I thought was the epitome of Mexican cuisine, despite the hard shell tortilla cutting the roof of my mouth after every bite. Little did I know at 10 that Mexican cuisine was so much more. Now I love Mexican and often dream about the tacos and burritos I ate when traveling through California. Honestly I'm still craving the baja fish taco from Garaje in San Francisco I ate a year ago.  So my husband and I like to experiment a little when it comes to tacos and our most recent, crispy salmon baked to make it healthier.  The pineapple salsa mixed with the salmon is a delicious combination that pops in the mouth....

When my husband visited Key West in California so that he could try a key lime pie, when he returned he couldn't get the creamy, citrus tart out of his mind. So he wanted to recreate it. While in Australia you can't get your hands on key limes, you can substitute Tahitian limes. While not the same, still delicious.  This is a really simple dish that can even double up as a gluten free dessert if you substitute the cookie base with gluten free biscuits.  A dessert that is tart, creamy and indulgent - my favourite...key lime pie. Seven ingredients never tasted so good. Recipe at justaddyoghurt.com #keylimepie #pie #lime A post shared by Anne Zervaas (@justaddyoghurt) on May 9, 2018 at 1:51am PDT Ingredients: 200g gram crackers, digestives or hobnobs 1 tablespoon sugar 100g melted butter 4 egg yolks Juice of 4 limes 295g can of condensed milk 200g Greek yoghurt or whipped cream Method: Pre-heat oven to 160 ° C  fan-forced Crus...

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 ...