Yoghurt Cake
[…] I actually have no idea where it originated. All the ingredients are measured in a yoghurt pot* – empty the yoghurt pot into your mixing bowl and then refill the […]
[…] I actually have no idea where it originated. All the ingredients are measured in a yoghurt pot* – empty the yoghurt pot into your mixing bowl and then refill the […]
I should explain: labeneh is strained salted yoghurt that you hang in a cheesecloth overnight rendering a thick, creamy and totally delicious dip, eaten alone or alongside cooked or raw […]
[…] For our fist session this week we made my go-to simple, one bowl, pantry staple: Lemon Yoghurt Cake. I will post the recipes here every week after the event so you […]
[…] was born out of the need to use up ends of bread and showcase my yoghurt pickle dressing – the one I make with the dregs of the yoghurt pot […]
[…] useless bites, which does not bode well with an intense dislike of waste. So, my yoghurt for breakfast (often, thanks to a midnight snack a full portion was often no […]
[…] 1 tbsp dijon mustard 1 tbsp ice water 100ml olive oil 2 tbsp whole milk yoghurt (not greek yoghurt) 1tsp maple syrup a good pinch of salt and a few […]
[…] those sauces that is a brilliant way to use up all your leftover dairy ( yoghurt, creme fraiche, sour cream, buttermilk). Use this as a springboard for your own creation […]
[…] leaving a minuscule amount is both beguiling and annoying (especially when said item is the yoghurt I want for breakfast). But every cloud has a silver lining, and because I […]
[…] good pinch of salt 50g toasted hazelnuts 10g mint leaves As a Savoury Option With: yoghurt (goats, sheep, Greek), granola spooned on top of bircher muesli or porridge on top […]
[…] it in the recipe below, I often substitute it with an equal quantity of plain yoghurt or sour cream ( or a combination of all of them if you are […]
[…] Added bonus: any leftovers make a perfectly acceptable breakfast option with a dollop of Greek yoghurt. While pie is in my heart, my head is not stressing over pastry, resting […]
[…] overlooking the beach. Tamara – As a family, we have tasted a lot of frozen yoghurt. Some even call us connoisseurs. And Tamara really serves top notch fro-yo. Natural soft […]
[…] (6 cups) vegetable or chicken stock A dollop of creme fraiche, sour cream or Greek yoghurt to serve Preheat oven to 200C (400F) Line a rimmed baking sheet with parchment […]
[…] on chicken, salmon, with roast pumpkin, on a cheese sandwich and with my granola and yoghurt in the morning. The crumble base and top has a new 2023 look, […]
[…] am not a big mayo-in-dressing fan). I have also made it very successfully with plain yoghurt, but if you want to make this dairy free, stick with the mayo and […]
[…] some in bigger fonds 200g sour cream (or a combination of creme fraiche and greek yoghurt) salt and pepper If you are feeling fancy, feel free to add any or […]