Monday Morning Cooking Corner – Yoghurt Anyone?
What’s your favourite way to use yoghurt in recipes?
Mine’s a simple dressing that can go so many places!
Please share yours in the comments section below.
Through our brief (but SO exciting) appearance on Food Safari a couple of years ago we fell in love with many things, one of which was this delightful dressing for salmon from Greg Malouf. There is quite a story linking the MMCC girls and this dressing, with a wonderful salmon recipe to go along with it.
But today we are talking short cuts for quick and easy meals. In my house over the last few weeks (or is it months), the kids have been madly studying for their major school exams. One of the things I can do to assist (actually the only thing) is to provide the best meals I can. And sometimes in the shortest possible time. This has been voted their favourite, and it is the simplest!
I bought a Rotisserie chicken, a tub of tabbouleh, a packet of fresh Lebanese bread (pita), a tub of Israeli salad made by my local fruit shop (cucumber, tomato, parsley, shallot), and an avocado (which I mashed with some lemon juice).
I whipped up a quick dressing with yoghurt – there are many good Greek style ones which really do make a creamier dressing. Try the Jalna Greek Style (full or low-fat) or the new Chobani Greek yoghurt which everyone is talking about. This week I had Jalna low fat (green lid) in my fridge, which worked perfectly. To your yoghurt, add tahini (that’s pure sesame paste in a jar – often made in the Middle East), lemon juice and salt. And there you will have the most delicious thing to dollop on top of fish, chicken, lamb or on any salad at all.
I lined everything up along the kitchen counter, added a pile of plates and we had a bunch of very happy kids!
Tahini Yoghurt Dressing
By Published: October 22, 2012
- Yield: 1 cup (6 Servings)
- Prep: 5 mins
A delicious dollop for any fish, chicken, lamb or salad.
Ingredients
- 1 cup Greek yoghurt
- 2 - 3 heaped tablespoons Tahini paste
- 1 lemon ,juiced
- salt ,to taste
Instructions
- Spoon the tahini into the yoghurt and mix until well combined. Add lemon juice and season very well to taste. Refrigerate until needed. Keeps for a few days.
- Skill Level: Beginner
I’m a yoghurt addict and have it for breakfast everymorning. I’m also gluten free, so I can’t sprinkle regular muesli on it. Instead I make a home made seed sprinkle. Take equal amounts of almonds, sunflower seeds, sesame seeds, pepitas, chia seeds, linseeds (or flaxseed meal) and briefly pulse in the food processor. Stir through some coconut flakes and voila! You can also roast it all in the oven with a bit of coconut oil and sugar to make a gluten free granola.
I also do yoghurt dressing quite a bit. Mine is 1/2 cup Greek style yoghurt, 10-20 very finely chopped mint leaves, and juice of 1 lemon & salt. Very nice on grilled veggies, fish, Cous Cous , quinoa. It also works we’ll with a couple if finely sliced cucumbers and some dill – for a refreshing cucumber salad.
Thanks Debbie – great idea! x