Archive for the ‘Yoghurt’ Category

Minted lamb & apple kofte

Tuesday, June 11th, 2013

cox apple

6 wooden skewers, soaked in water
1 apple
500g lamb mince
1 clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
4 wholemeal pitta breads

12 halved cherry tomatoes

Grate the cucumber into a sieve, mix with the salt, and leave to drain.  Mix the yoghurt with the mint, sugar and mustard, then add the drained cucumber.  Refridgerate.

Grate the apple into a large bowl.  Mix in the dried mint, garlic and spices, then add meat and use your hands to mix it all well.  Roll into 18 small balls.

Thread three balls onto each skewer and squash them slightly to form short sausage shapes on the skewer.  Grill under a hot grill or on a barbeque for around 7 mins, turning regularly.

Toast the pittas (or sprinkle them with a bit of water and barbeque them a minute on each side) then split immdiately.  Spread the inside with raita, then fill with the lamb kofte and halved cherry tomatoes.

Buttermilk scones

Tuesday, March 6th, 2012

Raisins

These are adapted from the Peyton & Byrne British Baking cookbook.

240g self raising flour
2 tsp baking powder
25g caster sugar
pinch salt
60g chilled unsalted butter
160ml buttermilk (or 100ml milk, 80ml plain yoghurt)
60g sultanas (optional)
milk for glaze

Preheat oven to 170c.  Line or grease a baking tray. 

Blitz flour, baking powder, sugar, salt and butter in food processor for 30 seconds until fine.  (or gently cut up butter into everything else, then blend with fingertips until it resembles breadcrumbs).  Add sultanas if using.

Carefully stir in buttermilk or milk/yoghurt combo with a knife until it comes together as a dough.

Flour a surface and pat the dough into an oblong which is about 2cm thick.  Cut into even sized squares – 8 or 12, and brush with milk.  Bake for 15-25 mins until light brown on top.

Serve with jam & cream.

Strawberry Shortcakes

Monday, June 7th, 2010

Fresh Strawberry
For the shortbread:
1oz icing sugar
2oz salted butter (room temperature soft)
3oz plain flour

1 punnet strawberries
1 tub greek yoghurt

Heat the oven to 180c.  Mix together the icing sugar and the butter, then stir in the flour.  Roll out the pastry to 1/2 cm thickness, then cut out circles with a cutter or water glass.  Reform left over pastry and cut more.  Place on a greased tray and bake for 10 mins, then leave to cool.

Hull the strawberries, and quarter.

On plates, build small towers of biscuit, yoghurt then strawberries, then biscuit, yoghurt and strawberries.  Sprinkle a little icing sugar over the top and serve immediately.

I often make just the shortbread biscuits with my toddlers, and ice them with icing sugar mixed with a few drops of lemon juice.

Greek Potato Salad

Monday, March 15th, 2010

Raw Potato
This filling salad is one of my favourites and comes from the Reader’s Digest ‘Complete Vegetarian Cookbook’.

500g waxy potatoes
4oz broad beans
3 spring onions, chopped
2 hard-boiled eggs, cut into 8ths
1 tin artichoke hearts, drained and chopped

Dressing
4 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp marjoram
1 tbsp plain yoghurt
pinch of sugar
salt & pepper to taste

Boil the potatoes until just tender, meanwhile make the dressing by whisking the lemon juice and oil, then working in the other ingredients. 

Drain the spuds, then roughly chop.  You can add the beans to the potatoes toward the end of their cooking time, or cook them separately in the boiling potato water for 5 minutes.  Drain and refresh in cold water. 

Mix all the ingredients together and toss well with the dressing.  Season to taste.

This salad is lovely and creamy, with the different flavours coming through distinctly, yet working well together.  It is very good with grilled meats.