Nor'West News: May 03, 2016

Yo, delicious yoghurt tre
•More tasty bites, p20
NOR’WEST NEWS Tuesday May 3 2016 17
tasty bites
Yo, delicious yoghurt treats
BANANA YOGHURT
CREME BRULEE
A culinary blow torch should be
used to transform the sugar into
the toffee topping. Ensure the
blue flame of the blow torch is
right on the sugar so it crackles
quickly. Make the yoghurt
according to the instructions on
the packet. A quick and yummy
brulee. – Serves 4
INGREDIENTS
1 large banana, peeled and
thinly sliced
1½-2 cups thick & creamy
creme brulee yoghurt (I used
Hansells)
½ cup sugar
METHOD
Place the banana in 4 singleserve
heatproof ramekins or small
souffee dishes. Add the yoghurt.
Smooth the top. Sprinkle evenly
with the sugar.
Using a blow torch, heat the
sugar until it turns to toffee.
The brulees may be
refrigerated for up to an hour
before the toffee starts to
dissolve.
IF YOU leave cow’s milk at
44C for a day or so you will
get a velvety curd created by
friendly bacteria causing
fermentation and coagulation.
Voila — you have yoghurt.
However, with commercially
prepared yoghurt, nothing is left
to chance. Essential live bacteria
or active cultures,
and lemon
Lactobacillus
rind.
bulgaricus and Streptococcus
Fold in the flour until just
combined. It should still be a
thermophilus, are deliberately
added to milk in monitored
Pour into the prepared pan.
amounts. These bacteria
Bake for 1 hour
create
or until a
a lactic acid medium skewer inserted your in the centre
comes out clean. Cool in the
intestine that aids
pan.
in the
absorption of protein, calcium
the icing sugar with enough
and iron.
yoghurt to make it easily
I like to makespreadable.
my own
Add the vanilla essence.
yoghurt using the
Spread
pouches
over the cake.
of
Best
powdered yoghurt — they store
the refrigerator.
easily in the pantry. Just
combine them with water and
leave to stand overnight in a
yoghurt maker — the one that
looks like a vacuum flask.
Tangy yoghurt helps reduce
the richness of liquid or whipped
creams — stir in one or two
tablespoons of yoghurt per cup
of cream. Also, mix equal parts
mayonnaise and yoghurt for an
easy vegetable dressing;
combine yoghurt with fruit
puree, sweetened if desired, and
freeze in ice block moulds.
LEMON YOGHURT CAKE
INGREDIENTS
1 cup each: canola oil, caster
sugar
2 eggs
1 cup thick, plain yoghurt
1 tsp finely grated lemon rind
2 cups self-raising flour
½ cup mixed dried peel
Yoghurt Icing: 1 cup sifted
icing sugar
¼-⅓ cup plain yoghurt
½ tsp vanilla essence
METHOD
Preheat the oven to 170 deg C.
Lightly oil and line the base of
a 21-23cm springform cake pan
with baking paper.
Beat the oil and caster sugar
until light. Whisk in the eggs,
one at a time. Mix in the yoghurt
little lumpy, similar to a muffin
mixture. Fold in the dried peel.
To prepare the icing, combine
stored in a covered container in
BANANA
YOGHURT
CREME BRULEE
A culinary blow torch should be
used to transform the sugar
into the toffee topping. Ensure
the blue flame of the blow torch
is right on the sugar so it
crackles quickly. Make the
yoghurt according to the
instructions on the packet. A
quick and yummy brulee.
YOGHURT CHICKEN
CURRY – Serves 6
INGREDIENTS
Sauce: 2 Tbsp canola oil
1 tsp cumin seeds
1 medium onion, diced
2 bay leaves
400g can whole plum tomatoes
in juice
4 cloves garlic
3cm piece root ginger, peeled
1/2and cup chopped sugar
2 small chillies, seeded
½ tsp each: ground turmeric,
METHOD
paprika
Chicken: 1kg skinned and
Place the banana in 4 singleserve
heatproof ramekins or small
souffee dishes. Add the yoghurt.
Smooth the top. Sprinkle evenly
with the sugar.
Using a blow torch, heat the
sugar until it turns to toffee.
The brulees may be
refrigerated for up to an hour
before the toffee starts to
dissolve. — Serves 4
YOGHURT
CHICKEN CURRY
INGREDIENTS
Sauce: 2 Tbsp canola oil
1 tsp cumin seeds
1 medium onion, diced
2 bay leaves
400g can whole plum tomatoes
in juice
4 cloves garlic
3cm piece root ginger, peeled
and chopped
2 small chillies, seeded
1/2 tsp each: ground turmeric,
paprika
boned chicken thighs, halved
2 red-skinned potatoes, cut
into 2.5cm cubes
1 tsp honey
¼ cup thick and creamy Greek
yoghurt
METHOD
Heat the oil on medium in a
large, non-stick saucepan. Stir
in the cumin seeds until they
darken slightly. Add the onion
and bay leaves and cook until
the onion is soft.
Meanwhile, drain the tomatoes
reserving the juice.
Place the tomatoes in a
METHOD
blender with the garlic, ginger,
chillies, turmeric and paprika.
Blend until smooth.
Add to the onion mixture and
simmer for 5 minutes. Add the
chicken and potatoes.
Simmer for 5 minutes.
Make the tomato juice up to
1 cup with water and add to the
chicken with the honey.
Simmer, uncovered, for about
20 minutes, until the potatoes
and chicken are cooked. Stir in
the yoghurt and serve.
Great topped with
Heat the oil additional medium yoghurt inand achopped
large,
coriander.
non-stick saucepan. Stir in the
cumin seeds until they darken
slightly. Add the onion and bay
leaves and cook until the onion is
soft.
Meanwhile, drain the tomatoes
reserving the juice.
Place the tomatoes in a
blender with the garlic, ginger,
chillies, turmeric and paprika.
Blend until smooth.
Add to the onion mixture and
simmer for 5 minutes. Add the
chicken and potatoes.
Simmer for 5 minutes.
Make the tomato juice up to 1
cup with water and add to the
chicken with the honey.
Simmer, uncovered, for about
20 minutes, until the potatoes and
chicken are cooked.
Stir in the yoghurt and serve.
Great topped with additional
yoghurt and chopped coriander.
— Serves 6
VENISON WITH
YOGHURT SAUCE
This is an unusual combo, but
it’s delicious.