Just Add Yoghurt

Let me set the scene. Three couples, three dishes, three chances to taste South America right here in Adelaide. When my friends and I get together, we each cook a course. After my friends went to South America on their honeymoon, our next foodie gathering was South American themed. I have never been to South America, my friend is celiac and I have never really cooked a lot of South American food. So I googled gluten free South American food and to my surprise, a potato tortilla came up. Spanish in origin, I gave it a go. Eager to keep it as a light entrée, but with some depth and creaminess, I topped it with a yoghurt sauce and tomato salsa. Yoghurt tortilla: Ingredients: 5 small potatoes (approximately 300g) 1 brown onion 2 tablespoons of olive oil 5 eggs 3 tablespoons of natural Greek yoghurt ½ teaspoon of tarragon Salt and pepper 1 tomato 1 teaspoon of coriander paste or 1 ½ tablespoons of fresh coriander (to taste) 1 teaspoon of lime juice ½ teaspoon o

My Bball and I recently got engaged so we organised a picnic for our families to meet. My family had met his mum but my siblings hadn’t met his siblings. So I thought I’d use them as guinea pigs (thank you family if you are reading this) and bake some chocolate cupcakes with a peanut butter and yoghurt twist. The base cupcake recipe is inspired by Reese’s Peanut Butter Cup Crumble Cake . It includes one cup of hot water so the mixture is runny but that’s what makes them moist. Don’t be worried. Ingredients: Cupcakes: 2 cups sugar 1 ¾ cups plain flour 2 tablespoons cocoa 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 2 eggs ¾ cup milk ½ cup vegetable oil 1 cup boiling water Peanut butter yoghurt: ¾ cup MOO Vanilla Yoghurt 2 tablespoons peanut butter Method: Pre-heat oven to 175 fan forced Grease 24 cupcake patty pans Sift flour, cocoa, baking powder and baking soda Add sugar, milk, oil, eggs With an electric beater mix on medium for 2 mi

I’m a 3.30pm snacker. I religiously between 3.30 – 4.00pm (pending meetings) get a cup of tea and need a snack. I use to eat a muesli bar before I realised how much sugar is in a lot of them. So bliss balls is a great alternative. I do find it hard to stop at one so I only take one to work (sometimes two). Ingredients: ½ cup cashews ¾ cup almonds 7 dates ½ cup oats 2 teaspoons cocoa powder ½ cup MOO Summer Apricot Yoghurt 3 tablespoon natural peanut butter (sugar-free) 1 tablespoon honey (optional) Method: Grind cashews, almonds, dates and oats in a food processor When crushed add cocoa, peanut butter, MOO Summer Apricot Yoghurt and honey and mix until it forms a soft dough Roll into balls. This recipe will make approximately 26 balls. These aren’t very sweet. If you want them to be sweeter add more honey or dates. You can use maple syrup instead of honey.  Other MOO special edition recipes: MOO Dahi Yoghurt Murgh Kari (spicy chicken curry)

I eat oats and yoghurt every day for breakfast and with Anzac Day only two weeks ago, I couldn’t resist making an Anzac cookie inspired oat bite. These aren’t crunchy, these are soft bites and can be made into oat bars if preferred.  Ingredients: ½ cup oats with dried fruit 1 ½ cup wholemeal plain flour 2/3 cup brown sugar 80g butter 2 tablespoon golden syrup ½ tsp bicarbonate of soda 100 g MOO Everyday Blueberry Yoghurt with muesli  Method: Preheat oven to 170C fan forced Line and grease a baking tray Sift flour Add oats and sugar to flour Melt butter and add golden syrup Once melted, take the butter and syrup mix off the heat and add the bicarbonate of soda – it will froth Add the butter mix to the flour, sugar and oats and mix well Mix in the MOO Everyday Blueberry Yoghurt with muesli Bake for 14-16 minutes or until brown – they will firm up when cool. This was a winner at work – a great Friday afternoon snack.  Other M

Another family picnic item, I made this coleslaw to go into a chicken focaccia. Light and tangy, the apple adds some sweetness that cuts through the tartness of the yoghurt. Ingredients: 250g MOO Dahi Indian-Inspired Yoghurt ½ lemon juice 2 tablespoon dijonnaise 1 tablespoon honey (add more if too tart) 2 tablespoons olive oil ¼ white cabbage (cut finely) 2 grated granny smith apples 1 grated carrot Method: Drain the yoghurt overnight in a sieve with paper towel Mix the drained yoghurt, lemon juice, dijonnaise, honey and olive oil – taste it and add more honey or olive oil to taste (to reduce tartness) Combine the grated cabbage, apple and carrot Add the yoghurt dressing to the salad and mix thoroughly Refrigerate until used. A great sandwich or BBQ addition.  Other MOO special edition recipes: MOO Dahi Yoghurt Murgh Kari (spicy chicken curry) MOO Everyday Blueberry Yoghurt oat bites MOO Summer Apricot bliss balls MOO Vanilla Yoghurt choco

MOO Dahi Yoghurt Murgh Kari (spicy chicken curry) Curry with brown rice is a staple for our household. We tend to make tomato based, yoghurt based or light coconut milk based curries. A lighter alternative that doesn’t leave me feeling heavy. This recipe is a tasty and spicy winner. If you don’t like chili omit the cayenne pepper however be warned, the spice mix is strong. Ingredients: 1 tablespoon olive oil 600g chicken breast 1 onion (finely chopped) 2 cloves crushed garlic ¾ teaspoon chopped ginger 2 teaspoon cumin 1 teaspoon turmeric ½ teaspoon cinnamon 2 teaspoon coriander 1 teaspoon cayenne pepper ½ cup chicken stock 1 can chopped tomatoes 1 cup Dahi Indian-Style MOO yoghurt 1 tablespoon lemon ½ teaspoon garam masala Salt to taste Method: Heat oil in a pan and cook onions until soft Add garlic and ginger until fragrant Add all spaces (except garam masala) until fragrant Add chicken and cook until brown Add can

Last week I received an exciting email from MOO Premium Foods asking whether I’d like some yoghurt to further inspire my blog. My response…yes please, absolutely! I remember when I first tried MOO Yoghurt. It was their blueberry flavour and I loved the creaminess of the yoghurt and the fruit at the bottom, allowing me to add as much fruit as I wanted per mouthful. Some with more fruit, some with no fruit – it was a different and exciting experience. MOO kindly sent me a box of happiness filled with Creamy Vanilla, Dahi Indian Style, Summer Apricot and Everyday Blueberry with crunchy muesli. As soon as I got the email, I had ideas overload. I wanted a combination of recipes that both demonstrated the common use and more daring use of yoghurt. After a few days of pondering, I finally landed on the following: MOO Dahi Yoghurt Murgh Kari (spicy chicken curry) MOO Everyday Blueberry Yoghurt oat bites MOO Summer Apricot bliss balls MOO Vanilla Yoghurt chocolate cupcakes