Tag Archives: yogurt

Here We Go Again

4 Oct

Good morning,

what is the effin’ matter with me? It seems like my body only tolerates a very, um, restricted diet these days, meaning that I’ll crave one dish like crazy for a couple of days, and then move on to another obsession. After my ‘tomato-and-avocado-phase’ I have now entered into a ‘apple sauce-and-yogurt-phase.’ Duh.

appleyoghurt

I made fresh apple sauce the other day (‘recipe’: cook apple chunks with a little water and a little sugar), and I cannot stop eating this stuff. I especially like it hot, with cold yogurt straight from the fridge, and dusted with a little cinnamon.

Maybe it’s the weather – it’s fall, it’s stormy and rainy and lovely, and everybody needs comfort food. Which reminds me, I’ll bake some ginger snaps this afternoon. If they turn out well, I’ll post some pictures.

Goodbye for now! Eat well!
xoxo, F.

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Pasta Salad with Arugula and Smoked Trout

25 May

Hello there!

Where we are, it has been very warm over the weekend and today. When it is hot I tend to not really cook dinner, but rather prepare main dish salads: potato salad, bean salad, egg salad,… and last night: this pasta salad.

pastasaladplate

Easy to prepare, and makes great leftovers! Plus, the salad does not contain mayonaise (which I am not the biggest fan of); the dressing is prepared with yogurt and lemon juice. So it’s not too heavy, either, but still filling.

Ingredients:
serves 4

approx. 10 oz. pasta; I used fettucine
2 eggs

2 big handfuls arugula
2 tbsps. fresh chives, snipped

8 tbsps. plain yogurt
1/2 cup milk
1/4 cup whipped cream
1 tsp. horseradish (from a glass)
zest and juice of 1/2 lemon
salt, pepper, sugar, to taste

2 medium trout filets, smoked

Directions:

Cook and drain the pasta. Boil the eggs until hard, approx. 8 mins. Peel the eggs, and cut into slices.

Combine yogurt, milk, whipped cream, and horseradish; mix well. Add chives, lemon zest, and lemon juice. Stir; season with salt, pepper, and sugar.

In a large bowl, carefully mix pasta, eggs, arugula, chives, and dressing. Cut or pluck the fish into pieces, and add. Enjoy!

pastasalad

I prepared ours right before we ate it, so it was still a little warm, which I liked. But I am sure that this can be prepared ahead of time as well; simply let the salad cool and put it into the fridge until serving.

xoxo, F.

Naan Bread

22 May

Hello my dear readers!

First of all, check out this GIANT lemon:

giantlemon

I just had to buy it. I have a soft spot for deformed food.

But anyways, I made these naan breads the other night. Although I have to admit, hands down, that they were not as perfect as at your favorite Indian restaurant, I thought they were pretty good. And they made a nice addition to the lentils and yogurt we ate them with.

naandone

Ingredients:
makes 6

4 tbsp. plain yogurt
2 tbsp. vegetable oil
1 egg
1/4 cup milk, lukewarm

1/4 tsp. salt
1/2 tsp. sugar
1 tsp. baking powder
2 tbsp. dry yeast
3 cups all-purpose flour

2 tbsp. black mustard seeds

Directions:

Whisk the egg, salt, sugar, baking powder, yeast, oil, yogurt and 5 tbsp. milk all together in one bowl.
Pour this fluid mixture into the flour.

naandoughmix

Stir a little, so that some flour falls into the yeast mix, and a dough starts to form. Adding the rest of the milk, knead it all into a nice, smooth dough. Cover (with a tea towel) and let rise for 30 mins.

After it has had its nap, quickly and shortly knead the dough again, and split it into six equal parts. Form these into balls, and then roll them into longish breads, approx. 1/2 inch thick.

naanrollout

Transfer them on a parchment-lined cookie rack. Again, let them sit and rise for another 15 mins.

Preheat your oven to 450° F. (top heat or grill)
Brush the breads with water, prick them a couple of times with a fork, and sprinkle them with the seeds.

naanbeforebaking

Bake the breads (my rack held three at a time) on the highest rail in your oven, closest to the heat, for about 5 mins., then turn them over and give them another 3 mins. Watch them closely! I almost burned the first three. Enjoy while still hot.

Lemon Yogurt Cake

4 Apr

My first post! I’m so excited!

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Allright, I know. This cake recipe has been making the rounds on the interwebs quite a lot recently, so it is not exactly new or creative or original. However, I really wanted to try it, since I love lemons, and the sweet-sour taste combination of spongy cake and light golden syrup really sounded like a spring-y treat to me. And it is! This cake is awesome! You should definitively give it a try. This recipe is my version of the various ones to be found online.

Ingredients:

1 and 1/2 cups flour (I used organic all-purpose)
2 tsp. baking powder
1/2 tsp. salt

4 eggs
1 cup plain yogurt (I used organic low-fat)
1 cup sugar (I used organic saccharose)
2 tsp. grated lemon zest from organic lemons
1 tsp. vanilla (I used natural extract)

1/2 cup vegetable oil

cimg0516

And for the syrup:

1/2 cup sugar
1/2 cup lemon juice, freshly squeezed

Directions:

Combine flour, salt, and baking powder in one bowl.

In a second bowl, carefully mix eggs, yogurt, sugar, lemon zest, and vanilla. The mixture may seem a bit runny, but don’t worry!

Preheat your oven to 350° F.

Slowly combine the dry mixture with the yogurt mixture; don’t overbeat! Then fold the oil into the mixture, stirring slowly, until you have a nice homogeneous batter.

Pour the batter into a (greased or non-stick) cake pan and bake about 45 mins. (until toothpick comes out clean; you know the drill).

While the cake is in the oven, cook the syrup. Simply cook  the sugar and the lemon juice in a small pot over medium heat, stirring continuously, until the sugar has dissolved and the syrup looks nice and clear and begins to thicken. I let mine bubble for quite some time, maybe 20 mins., because I am a sucker for thick, sweet syrup, but obviously that is up to everyone’s personal taste. When the syrup is done, remove from heat.

After you have taken the cake out of the oven, leave it in the pan for approx. 15 mins., then transfer carefully onto a cake rack and pour the syrup over it. Make sure the whole cake gets covered in syrup (I helped a little with a brush.) Then let the cake cool completely before you eat it.

I decorated my cake with some cute pink polka dots, simply achieved with icing made from colored powdered sugar and water. A glaze consisting of powdered sugar and lemon juice, or some real frosting with cream cheese would also work really well, I think.

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Well, what can I say? The cake was really easy to make, turned out beautiful, and tasted awesome. Not too sweet, and really moist and spongy, too. Try it!