Fragrant yoghurt marinade
I love to let chicken or lamb marinade in this overnight or for at least an hour, it really adds bags of flavour (literally) and keeps it tender. Place 2 cloves sliced garlic in a blender with 4 T olive oil, 1 cup plain yoghurt, 15 g chopped coriander, 1 t grated ginger, 1 chopped chilli, the zest and juice of 1 lemon and season to taste. Blend until combined, spoon into a Ziploc bag and add chopped chicken breasts or lamb. Marinate, then skewer onto kebab sticks and place over smouldering coals of the braai turning regularly until cooked through to your liking or place on a baking tray in a preheated oven at 180C to cook for 15 – 20 minutes turning once.
Dessert yoghurt cream
This is so delicious with roasted fruit or inside a pavlova, it cuts the richness of plain whipped cream and adds lovely body. Whip ½ cup cream until soft peaks form, then combine ½ cup yoghurt with the cream and stir in the seeds of a vanilla pod and 2 T sifted icing sugar. This is also delicous with Woolworths malva pudding.
Homemade tzatziki
I love eating this with lamb chops, hummus and roast vegetables. It takes an everyday midweek meal to another level! Thinly slice 1 small cucumber into matchsticks, or grate it coarsely. Place on kitchen paper and sprinkle with sea salt to drain any excess moisture. Meanwhile, combine 1 clove crushed garlic with a pinch of nutmeg, the juice of 1/4 lemon. Fold in the cucumber just before serving to keep it from releasing any excess water.
The ultimate blue cheese dip
This is the best ever blue cheese dip for chicken wings, it’s light and delicious because of the yoghurt base. Crumble 50 g blue cheese into ½ cup yoghurt, then add 2 T mayonnaise, the juice of 1/4 lemon, 1/2 crushed garlic clove and salt and pepper. Give it all a good stir and add more blue cheese if you like.
Fluffy yoghurt pancakes
I love making these when I’m in the mood for thick fluffy pancakes. It’s a great for when the milk the milk has run out. Mix 1 free range egg with ¾ cup yoghurt, then set aside. In another bowl, combine ½ cup flour with 1 t bicarbonate of soda, add the wet ingredients and combine to make a thick mixture, add a bit of milk if you prefer it looser. Spoon onto a hot non-stick pan brushed with canola oil or butter and when the pancake’s surface starts to bubble, turn to cook the other side for 30 seconds to 1 minute. Remove and serve hot with more yoghurt, berries and honey.
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