A Wedge Salad & Spring Classes
[…] And because I hate waste, I dress these crisp pieces of gem hearts with my yoghurt pickle dressing (using up those mystery lone tablespoons at the bottom of the pot) […]
[…] And because I hate waste, I dress these crisp pieces of gem hearts with my yoghurt pickle dressing (using up those mystery lone tablespoons at the bottom of the pot) […]
[…] it the perfect condiment on grilled mackerel, on vanilla ice cream and spooned onto plain yoghurt topped with a little granola for breakfast.** And yes, I happlily ate more than […]
[…] Rice Sauteed Green Beans Gjelina Roasted Carrots (I use a tahini sauce instead of the yoghurt) Green salad with Apple Vinaigrette Dessert: Honey Cake with the chocolate glaze from this […]
[…] green aubergine puree, our guests sat down to a pickled peach salad accompanied by Turkish yoghurt bread with aubergine filling, followed by fish pastilla (or spinach egg and feta pie […]
[…] allow to cool for a few minutes before diving in Feel free to drizzle with a little more syrup or as I love it with a dollop of plain yoghurt Enjoy!
[…] Lebovitz Chocolate Chip Cookies Nigella’s Chocolate Olive Oil Cake Alice Medrich’s Best Cocoa Brownies Barefoot Contessa’s Lemon Yoghurt Cake Justin Gellatly’s Ginger Cake Soured Cream Coffee Bundt Cake seriously packed freezer
[…] for a greedy crowd and have the leftovers for breakfast with a dollop of plain yoghurt on top. Summer Fruit Galette I have given you three different filling options here, […]
[…] eat them, amongst a plethora of summer fruits, there was granola with (yes) goats milk yoghurt and berries. I also made one of my favourite brunch dishes, originally inspired by […]
[…] rapeseed oil (or other flavourless oil), divided For the Sauce 200g creme fraiche (or greek yoghurt if you prefer) 2 spring onions (scallions) finely sliced 1/2 bunch (2tbsp) chopped dill […]
[…] on replacements: If you can’t find sour cream, please don’t fret. Full fat, preferably Greek yoghurt works just as well for the cake. I love to use dark muscovado sugar […]
[…] time to cook through. Serve with either salsa verde, dill and mustard sauce, some Greek yoghurt with shallots, dill, lemon and cucumber, or simply with lemon wedges. Roast Salmon 1 […]
[…] have any buttermilk hanging around in your fridge, replace it with 70g plain or greek yoghurt and use the juice from the other half of your lemon. You can shake […]
[…] If you cannot find buttermilk, do not panic. Either use 285g (1cup) natural or greek yoghurt thinned with 250ml (1 cup) water, or 500ml (1 cup) whole milk with 1 […]
[…] and stews for added depth. Use in humus or guacamole, or stirred through some labeneh/ricotta/greek yoghurt as a perfect side topped with fresh herbs. Toss with roasted vegetables (I cannot […]
[…] myself). I held back on the parmesan in the dressing, and added a touch of yoghurt for maximum creaminess and a little extra acidity. Gem hearts and small romaine lettuces […]
[…] 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 […]