yoghurt

Something I make often and love. Not expecting this to be a winner, but I definitely wanted to share it anyway because I eat it often especially in summer. You need: 500 ml of thick Greek Yoghurt (preferably full-fat) 2 peeled and de-seeded cucumbers 2 fat grated garlic cloves 1/2 bunch of...

The spiced mince (ground) beef in this dish is intriguing. I think its the combination of allspice with Scotch bonnet chilli which does the trick. The whipped feta adds a lovely tangy taste which contrasts with 'hidden honey/maple syrup' on the aubergine. The quantities given for the beef serve...

I recently came across a recipe with Greek yoghurt in the Baba Ghanou ( eggplant dip) and I have to say it's a great addition. It makes for a lighter and creamier dip. So here's my version, edited to my preferences. I eat this with crusty bread. What you need: 2 Medium aubergines/eggplants 3...

I had bought too many bananas, but I also didn't want to make my usual heavy banana cake. So I changed some ingredients and made it lighter. Hope you will like it as much as I did! 100 g soft Unsalted butter 200 g brown sugar 3 medium eggs 125 ml Greek yoghurt 300 g bananas, peeled and sliced...

I used this as a sauce for a Greek mezze meal. It went great with the potato pancakes. Makes about 1-1/4 cups. INGREDIENTS 1/2 cup whole milk Greek yogurt 1/2 cup sour cream 2 cups mixed soft leafy herbs, flat leaf parsley, dill, basil and/or cilantro, roughly chopped 2 Tbsp chopped...

This dip is somewhat inspired by American ranch dressing but there is no buttermilk or mayo here. Padron peppers are a common ingredient for tapas in Spain. They are usually very mild except that occasionally you can come across a hot one. So you can play a sort of chilli roulette with this...

This is inspired by a Turkish dish called cilbir. Most recipes for this dish use poached eggs but I noticed in a recipe book I have, that the Turkish author described this dish as using fried eggs. Here, I’ve used crispy fried eggs because I think their texture contrasts well with the smooth...

Toasted coconut adds a nutty flavour to this curry. I used mild Kashmiri chilli for the lovely red colour it imparts but you could add a hotter ground chilli as well, for a spicier curry. The yoghurt adds tang and body to the aromatic curry sauce. Serve with rice or flatbreads. Ingredients...