food for thought

by michelle

Posts Tagged ‘yoghurt

yoghurt, honey and pistachio cheesecake with oranges in cardamom syrup

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For the finale of our Summer Solstice feast Deborah made this cake from Crazy Water, Pickled Lemons by Diana Henry. With classic Middle Eastern flavours it was a perfect way to end the meal.  

For the biscuit base, bash 150g (5 ½oz) of sweet biscuits and 55g (2oz) blanched almonds together in a plastic bag using a rolling pin. You should end up with quite a textured mixture. Melt 75g (2¾oz) of butter and mix it with the ground nuts and biscuits. Lightly grease a 22cm (8½”) spring-form tin and line it with baking paper. Press the biscuit and butter mixture into this and put it in the fridge to firm up for an hour or so. Meanwhile, in a bowl, mix together 500g (1lb 2oz) of Greek Yoghourt, 500ml (18 fl oz) of crème fraiche, 120ml (8 tablespoons) of honey (orange blossom honey would be ideal), 2 teaspoons of orange flower water and the grated rind of 1 orange. Juice the orange into a small saucepan and sprinkle over 1 sachet of powdered gelatine. Allow it to bloom for 5 minutes then melt it over very low heat. Pour it onto the yoghurt mixture and quickly stir it through. Now pour the entire mixture on top of the biscuit base and refrigerate until set (allow at least 5 hours, preferably a day or two). For the oranges in syrup, heat 175ml (6 fl oz) of orange juice, the juice of 1 lime, 100ml (3½ fl oz) of water, 120ml (4¼ fl oz) of runny honey and the crushed seeds of 8 cardamom pods. Bring to the boil, stirring from time to time, and cook for about 5 minutes until the mixture is quite syrupy. Set aside to cool. Remove the peel and as much pith as possible from 4 oranges, and either segment or finely slice them, placing them in a shallow serving dish. Pour the cooled honey syrup over the top. To serve the cake, remove from the tin and scatter with 60g (2¼ oz) of chopped pistachios. Serve with the oranges.

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Written by michelle picker

January 16, 2019 at 12:12 am

sultana yoghurt cake

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Just part of a wonderful lunch with friends, Caroline baked this cake from Turquoise: A Chef’s Travels in Turkey by Greg and Lucy Malouf. Dotted with plump sultanas, the texture was somewhere between custard and cheesecake with a subtle not-too-sweet yoghurt flavour.

Preheat your oven to 180ºC (350ºF) and grease and line a 20cm (8″) springform cake tin. Roughly chop ¼ of a cup of sultanas and place them in a small bowl. Cover with muscat or sherry and allow to steep for 10 minutes then drain and set aside. Beat 5 egg yolks with 80g (2¾ oz) of caster sugar and 2 tablespoons of honey until thick and creamy. Mix in 80g (2¾ oz) of sifted plain flour followed by the drained sultanas, 500g (1.65 lbs) of natural yoghurt, the zest and juice of 1 lemon and 1 tablespoon of olive oil and mix to combine well. In a clean dry bowl whisk 5 eggs whites until stiff. Add a spoonful of the egg whites into the yoghurt mixture to loosen it then gently fold in the rest. Pour the mixture into the prepared tin and bake for 50-60 minutes until the cake puffs up like a soufflé. Remove from the oven and allow to cool in the tin until the cake begins to shrink away from the sides. Make sure to loosen the cake from the sides of the tin before opening the cake tin. Allow to cool before serving.

Written by michelle picker

September 12, 2018 at 12:23 am

Posted in cakes & desserts

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greek tomato soup

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This Domatósoupa is a creamy, slightly sour tomato soup with an amazing depth of flavour. The recipe can be found in Susie Jacobs’ Recipes from a Greek Island. 

To make this soup you must first make a herb stock. Measure 1.2 litres (40fl oz) of water into a saucepan and add 2 tablespoons of fresh chopped thyme, 2 tablespoons of fresh chopped marjoram, 2 bay leaves, 1 sprig of parsley, 2 strips of lemon zest, 1 small peeled and roughly chopped onion, 4 garlic cloves, 1 dried red chilli, 10 black peppercorns, 1 whole clove, a small piece of cinnamon bark and salt. Bring to the boil and simmer for 15 minutes then strain and set aside. In a pot with a heavy base heat some olive oil and gently fry 1 large diced Spanish onion and 1 finely chopped leek until soft and translucent. Add 600g (1¼ lbs) of skinned and chopped tomatoes, 2 teaspoons of tomato paste and 1 teaspoon of sugar. Allow to cook for 2-3 minutes then add 1 clove of finely diced garlic, the finely grated zest of ½ an orange and 2 tablespoons of finely chopped fresh mint. Continue to cook for a further 2-3 minutes then add the herb stock. Cover the pot and simmer over low heat for 30 – 45 minutes. In a medium bowl beat 350ml (12 fl oz) of thick Greek-style yoghurt and 1 tablespoon of flour. While still beating, slowly add 1 ladleful of the soup to the yoghurt. Repeat this one more time then slowly pour all of the yoghurt into the soup pot, stirring constantly. Season with salt and freshly ground black pepper and continue to stir and cook over very low heat for a few minutes more. Don’t allow the soup to boil or it may curdle. Garnish with chopped fresh parsley and serve with crusty bread.

Written by michelle picker

July 25, 2018 at 12:14 am

Posted in soup

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two desserts in one

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Lovingly prepared by Cindy after a Moroccan meal, this dessert combines Baclava-style nuts with a simple strawberry yoghurt. Morocco has it’s version of Baclava and strawberries and yoghurt are a no-brainer as Morocco is the 5th-largest exporter of strawberries in the world.

For the nuts, combine 2 cups of roughly chopped almonds, walnuts, pistachios and macadamia nuts (or just one or two types if you prefer) and toast them a little in a dry pan or in the oven. Place them in a bowl with some cinnamon to taste. Now make a honey syrup with ½ a cup of sugar, ½ a cup of honey, ½ a cup of water and 1½ tablespoons of lemon juice. Heat until boiling and then simmer for 5 minutes or so until thickening. Add the syrup to the nuts and stir to combine. Allow to cool. For the yoghurt, slice 1-2 cups of fresh strawberries and sprinkle them with a little sugar. Let them macerate for a while then add them to thick Greek-style yoghurt. Flavour the yoghurt with the seeds from a vanilla pod or 1 teaspoon of orange blossom water if you prefer. Serve together garnished with fresh mint.

Written by michelle picker

April 18, 2018 at 12:08 am

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stewed rhubarb with vanilla yoghurt

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An excellent version of a classic from Jamie Oliver. Serve it for breakfast or dessert.

Place 750g (1.6 lbs) of chopped fresh rhubarb in a medium-sized saucepan with the juice and zest of 1 large orange, 100g (3½ oz) of caster sugar, 2 tablespoons of water and 2 pieces of finely diced or grated fresh ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked but still holds its shape. Meanwhile, scrape the seeds from a vanilla pod and mix them into 1 cup of natural yoghurt, adding 1 tablespoon of caster sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

Written by michelle picker

July 26, 2017 at 5:41 am

carrot salad

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This Turkish salad was a perfect way to enjoy our home-grown carrots.

carrot-salad

Shred or finely julienne approximately 5 cups of carrots. Heat some olive oil in a saucepan and add the carrots, stirring until they are just starting to wilt and change colour. In a bowl whip 1 cup of thick natural yoghurt with 2 crushed cloves of garlic and ½ a teaspoon of salt. Combine the yoghurt and carrots adding fresh herbs of your choice (I used mint and parsley) and mixing well. This salad makes a great side dish for any Turkish or Middle Eastern meal. We enjoyed it with left-over roast lamb (fried souvlaki-style with onions and Baharat spices), a green salad and Greek pita bread.

souvlaki-plate

Written by michelle picker

March 12, 2017 at 5:44 am

Posted in salad, vegetables

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saffron poached pear with yoghurt and pistachios

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A deliciously fragrant dessert with amazing colour.

saffron-poached-pear-with-pistachios-and-yoghurt

Peel 6 – 8 pears leaving their stems intact, removing the hard core at the bottom and slicing a little off the bottom to help them sit straight. In a saucepan heat 2 cups of water, 2 cups of white wine, 1 cup of sugar and 1 teaspoon of vanilla paste until the sugar is dissolved. Add the pears to the liquid. Place ½ a teaspoon of saffron threads in a heat resistant tea infuser and add it to the pot. Cook over very low heat for 90 minutes turning the pears occasionally to make sure they are evenly coloured. Continue to turn them as they cool in the syrup. Serve with greek style yoghurt and roasted crushed pistachios.

Written by michelle picker

August 29, 2015 at 5:49 am

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