Vegetable yoghurt bake

On a cold winter night a warm vegetable bake is a weeknight dinner favourite. I do love those cheesy and creamy potato bakes that conjure up memories of Christmas lunch. However for a weeknight dinner, I want something lighter and healthier.

The key to this recipe is to cut the vegetables at the right size so it cooks evenly. The yoghurt and ricotta mix will give it a creamy flavour, complemented with some tang that balances the dish and contrasts the natural sweetness of the pumpkin perfectly. With only 10 minutes to prepare, the oven does the hard work. 


Ingredients:
  • 1kg kent pumpkin
  • 2 large potatoes
  • 1 large carrot
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried tarragon
  • 1/3 cup ricotta
  • 1 cup yoghurt
Method:
  • Pre-heat oven to 220 degrees fan-forced
  • Cut pumpkin into approximately 1 inch pieces
  • Cut potato into approximately 1 inch pieces
  • Cut carrot into thin slices (approximately 3mm)
  • Mix pumpkin, potato and carrot with olive oil, salt and pepper and put into a pan
  • Bake for 30 minutes or until vegetables are almost cooked
  • Mix ricotta, tarragon and yoghurt together
  • Once vegetables are almost cooked, add yoghurt and ricotta to the pan
  • Cook for another 10 minutes
  • Serve with chopped parsley

A great side dish for grilled steak, chicken or fish.

Fun farewell yoghurt fact “68% of women eat yogurt, compared to only 43% of men.”


Source: http://endlessfacts.com/post/795454065/10-Fun-Facts-About-Yogurt.html

Comments

Post a Comment

Popular posts from this blog

Challenge 3 - Milo and Yoghurt - I think it's my best!

Image
My workmate elegantly put up on my blog "Milo and Yoghurt...go!" This one I had to say excited me. Everytime I eat milo I feel like a kid again. That's what I love about food, it's ability to take you back to memorable moments in your life. Even a piece of kraft single cheese on a piece of toast reminds me of all the amazing times I had at my grandma's growing up. Time at grandma's house with my cousins was always my favourite part of the school holidays. So yes, I was excited and I felt like a kid again. Growing up I used to love eating chocolate mousse, it was just beautiful. So a milo and yoghurt mousse came straight to mind. Smooth, rich and light. However milo itself isn't overly sweet and the yoghurt will make the mousse rather tart. So I thought it needed something to even out the flavour. Like lemon compliments tequila, strawberries compliment chocolate. So I thought a sweet strawberry compote would work well. In terms of visuals, I needed somethin...
Read more

Thai meatballs

Image
I think meatballs are one of the most diverse dishes of all time - cooked in tomato sauce in Italy and Greece, wrapped in flatbread in Turkey, served in hot soup in Vietnam or covered in gravy in Sweden. When done well, they are moist, delicious and a great cheap eat. When done badly they are dry and tasteless.  Lending itself to so many different creations, I like to experiment with the humble meatball. For this dish you can use traditional coconut milk however for a tangy and creamy twist, you can use yoghurt. Go with your gut.  Ingredients: 500g pork or beef 1/2inch of ginger, grated 2 cloves of garlic, crushed 1 tablespoons lime juice 1 tablespoon of crushed lemongrass 1 teaspoon salt 2 tablespoons of coriander 1 red chili (small or ½ big chili – remove seeds if you don’t like spice) ½ teaspoon sugar 1 teaspoon flour 1 tablespoons of thai paste (you can use green curry paste if you like or follow the below recipe) 3/4 cup of chicken stock ½ ...
Read more

Chocolate peanut butter balls

Image
We were going to visit family for morning tea when I had a moment of panic and realised I had nothing to take. In these situations no bake bites are my go to. They are easy, simple and need very few ingredients. Whatever is in the pantry, you can put in a mixing ball with some melted butter and chocolate and you have a quick sweet treat. That day, I was wanting to feel like a kid again so looked for ingredients that would conjure up fond childhood memories. That ingredient for me is peanut butter. Peanut butter with honey on toast was my weekend indulgence. I loved the sweet and salty combination.  So with almond biscuits in the pantry and an abundance of peanut butter at my disposal I got to work. This week’s blog recipe is chocolate peanut butter balls. What you make with things from the pantry. Recipe at justaddyoghurt.com #peanutbutter #chocolate #yoghurt #dessert A post shared by Anne Zervaas (@justaddyoghurt) on Jul 18, 2018 at 1:49am PDT Ing...
Read more