Just Add Yoghurt

I’m always looking for some filling, fresh and yummy accompaniments to a meaty summer BBQ. A side that can stand alone and isn’t just the obligatory greenery on the plate that justifies the three sausages next to it. Pumpkin is my new favourite vegetable – so versatile, colourful and flavoursome. So I wanted to come up with a BBQ side that would utilise pumpkin in all its glory. A pasta salad was an obvious choice! This light and summary pasta salad is the perfect addition to a summer BBQ. Ingredients: 500g pasta 1/2 pumpkin – half diced and half boiled ½ cup vegetable stock 2 cloves garlic diced 1 tablespoon oregano Salt and pepper 3 tablespoon yoghurt 1 zucchini 6 mushrooms diced 4 rashes of bacon Punnet of cherry tomatoes ¼ cup parsley ¼ cup basil ¼ cup of olive oil 100g ricotta Tablespoon of lemon juice Method: Put half the pumpkin in the oven at 250 degrees and roast for 30minutes or until cooked Boil half the pumpkin and once soft, mash u...

It’s no secret, the Australian summer has not been overly thrilling. However as I rang in 2017 with two jumpers on, standing near a hot BBQ to stay warm, I had hope that summer was still to come. Now after consecutive days over 25 without rain, I had to pull out a lovely summary recipe – caramelised onion and cheddar tart. Using yoghurt instead of cream adds a lightness to this dish and helps me overcome my 2016 Christmas binge. Ingredients: Pastry 1 .5 cups plain flour 100 g butter, chopped 2 1/2 tbsp iced water 1 tablespoon Greek Yoghurt Filling: 1 tablepoon olive oil 3 onions sliced 2 tablespoons butter 1 tablespoon sugar 1 sprig of thyme 100g cheddar cheese 5 eggs ¼ cup milk ¼ cup Greek Yoghurt Salt and pepper. Method Rub the butter into the flour until it resembles breadcrumbs Add 2.5 tablespoons water and 1 tablespoon Greek Yoghurt and mix in until dough starts to form (add more water if too crumbly) Put dough onto a flour...