Just Add Yoghurt

In an attempt to reduce the amount of white carbohydrates in our diets, Mr BBall and I would have chicken and a side salad or veggie fritters almost every week. To avoid turning dinner into a mundane experience, I was keen to experiment with how the chicken was marinated, spiced or cooked. So when a friend at work told me she marinated chicken breast in yoghurt I cursed…how had I never thought of that! I am the yoghurt lady after all.   Ingredients: 1 clove garlic diced finely 2 chicken breast 4 tablespoons Greek yoghurt ½ lemon 1 tablespoon dried oregano Salt and pepper to taste Method: Remove fat off chicken breast and cut each chicken breast into fifths To make the marinade mix together the yoghurt, garlic, lemon, dried oregano, salt and pepper Add the chicken to the marinade and put it in the fridge for around 2 hours Heat the pan cook on high Cook chicken on both sides until brown and cooked through – approximately 4 minutes on each

When I was a little girl the small family bakery down the road from my Grandma and Grandpa’s house was my home away from home. The smell of sweet and buttery cakes, the crunch of chocolate chip cookies and salty and peppery filling of fresh meat pies would consume my thoughts. However my secret desire every time I’d walk past to go to Foodland and buy milk, was those small soft, vanilla infused, melt-in-your-mouth cupcakes with hard icing that would crack as soon as you put it in your mouth. So every time I see a cupcake now my mind drifts to those days walking hand in hand with my cousin, almost running to just get a whiff of that cupcake aroma. I’ve written about the power of food to conjure memories and this is no exception. The simple smell of cupcakes in 2010, when the cupcake craze hit Sydney, would send me into a spin. Every morning I would walk through the train station, using every ounce of my will power to ignore the sweet, alluring aroma of freshly baked cupcakes.