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