Featured

Posts Tagged ‘yoghurt’

What you need:

1 tbsp Butter
1 tbsp. flour
one-half cup broth (chicken or vegetable)
1 cup Plain Yoghurt
1 1/2 tsp curry powder
salt and pepper to taste

What you do:

Melt butter in pan, add flour and stir in broth & curry powder. Cook until it thickens, stirring constantly. Then slowly add the yoghurt.
Season and serve hot.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 Cups Yoghurt
1 Bunch Spinach
2 Tsp Oil
1 Tsp Black Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Ground Cumin
½ Tsp Fenugreek Seeds
¼ Tsp Chili Powder
Salt to taste
Black Pepper to Taste

What you do:

Wash spinach thoroughly under tap water.

Remove any tough stems and cut spinach into pieces.

Boil spinach with little water till it becomes tender.

Heat oil and fry the mustard seeds.

Add cumin seeds, ground cumin and fenugreek seeds and fry.

Remove from heat and mix in the yoghurt.

Add chili powder and stir this mixture into the spinach.

Place in the refrigerator for 1-2 hours.

Spinach Raita is ready to serve.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

New potatoes
Natural yoghurt
Fresh chives
Salt
Pepper

What you do:

Boil potatoes in salted water.

Drain potatoes and place in a bowl, and leave to cool.

Pour a little yoghurt over the cooled potatoes, so theres enough to coat them.

Chop the chives and sprinkle over the potato salad and season if desired

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 oz / 50 g butter
1 clove of garlic ( crushed)
1 small onion ( diced )
12 oz / 300 g carrots (peeled & diced )
1 tsp dried chopped tarragon
1 pint / 600 ml chicken stock
Finely grated rind & juice of 1 orange
2 tbsp natural yoghurt

What you do :

Melt the butter in a large saucepan & cook the onion on a low heat until soft. Add the garlic & carrots & cook slowly around 5 mins.
Sprinkle in the the tarragon & then pour in the chicken stock, orange rind & juice.
Bring to the boil then cover & simmer for 30 mins.
Serve it as it is OR puree it if you wish.
Pour into bowls & add a spoon of yoghurt.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 skinless salmon fillets
4 leeks , (trimmed and finely chopped)
1 oz / 25g butter
3 1/2 oz / 100g full-fat crème fraîche/ plain greek yoghurt  or cream cheese
6 sheets filo pastry

What to do:

Preheat the oven to 200C/ 400F/ gas 6.
Put the chopped leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter.

Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
To make the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the middle, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
Brush both the parcels with melted butter. Place onto a lightly greased baking tray, then cook for 20 / 25 mins until golden and crisp.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)