Just Add Yoghurt

Growing up a taco meant mince beef, lettuce, tomato and sour cream in a crunchy taco shell. Old El Paso would be the Mexican chef in our household. Don't get me wrong, my mum is an excellent cook. However growing up in a Greek family, Mexican never frequented the dinner table. So as a way to mix up our mealtimes we would sometimes enjoy the crunchy taco that I thought was the epitome of Mexican cuisine, despite the hard shell tortilla cutting the roof of my mouth after every bite. Little did I know at 10 that Mexican cuisine was so much more. Now I love Mexican and often dream about the tacos and burritos I ate when traveling through California. Honestly I'm still craving the baja fish taco from Garaje in San Francisco I ate a year ago.  So my husband and I like to experiment a little when it comes to tacos and our most recent, crispy salmon baked to make it healthier.  The pineapple salsa mixed with the salmon is a delicious combination that pops in the mouth. 

When my husband visited Key West in California so that he could try a key lime pie, when he returned he couldn't get the creamy, citrus tart out of his mind. So he wanted to recreate it. While in Australia you can't get your hands on key limes, you can substitute Tahitian limes. While not the same, still delicious.  This is a really simple dish that can even double up as a gluten free dessert if you substitute the cookie base with gluten free biscuits.  A dessert that is tart, creamy and indulgent - my favourite...key lime pie. Seven ingredients never tasted so good. Recipe at justaddyoghurt.com #keylimepie #pie #lime A post shared by Anne Zervaas (@justaddyoghurt) on May 9, 2018 at 1:51am PDT Ingredients: 200g gram crackers, digestives or hobnobs 1 tablespoon sugar 100g melted butter 4 egg yolks Juice of 4 limes 295g can of condensed milk 200g Greek yoghurt or whipped cream Method: Pre-heat oven to 160 ° C  fan-forced Crush bisc