Just Add Yoghurt

I’m fussy when it comes to vegetables. I don’t eat enough of them, I don’t eat them by choice and growing up I would refuse to eat them. A small, round Greek girl running away from zucchini, eggplant and tomato – that was unheard of! As an adult I know I have to eat them so I am always looking at ways to ‘hide’ them. This vegetable slice is a perfect example. Excellent for children or children-like-adults such as me! Ingredients 1 zucchini - grated 2 small potatoes - grated 1 carrot - grated 1 onion – cut finely 100g corn 150g Ricotta 1.5 teaspoon of mixed herbs 1 garlic clove – cut finely ½ cup S/R flour 3 eggs 1/3 cup yoghurt Salt and pepper Method: Pre-heat oven at 200 degree fan-forced Grease a tray approximately 20cm x 15cm Grate zucchini, small potatoes, carrot and onion in a food processor Add corn, ricotta, herbs and garlic to the grated vegetables Sift in flour and mix well Mix eggs in a separate bowl and add to the veget

When I think of schnitzels, I think of Verandah Bar on Martin Place, and its $10 schnitzels on Tuesday nights back when I lived in Sydney in 2009. I always looked forward to those schnitzels but now I try and find a healthier alternative to fulfill my craving. Ingredients: ½ cup yoghurt 2 chicken breast ¾ cup breadcrumbs ½ cup flour Salt and pepper Dried oregano Lemon to serve Method: Cut chicken thinly and use a mallet to ensure they are even pieces so it cooks through evenly Put flour in one bowl with salt and pepper Put yoghurt in a second bowl Put breadcrumbs with dried oregano in a third bowl Put one piece of chicken in the flour, shake to remove excess flour, place in the yoghurt, hold up to drain excess yoghurt and place in breadcrumbs until well covered. Repeat with all pieces of chicken Heat frying pan and fill with oil around 0.5cm high Once oil is hot cook the chicken until brown and crispy Put on paper towel to drain excess oil