full-cream plain yoghurt Archives

Bread recipes

Fried yoghurt bread

10 minutes

Butternut recipes

Butternut-and-coconut crème brûlée

30 minutes

Prawns and

Herman’s prawn cocktail

10 minutes

Braai recipes

Lamb rump with pomegranate yoghurt sauce

30 minutes

Braai recipes

Tenderstem broccoli with blue cheese dressing

20 minutes

Dip recipes

Baba ganoush with roast red peppers

45 minutes

Lamb recipes

Harissa yoghurt slow-roasted lamb shoulder

4 hours 40 minute

Braai recipes

Braaied chakalaka chicken

1 1⁄2 hours

Afternoon tea

Orange-and-poppy seed tea loaf

45 minutes

Dressing recipes

Rainbow yoghurt

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Serves 4

Difficulty Easy

Ingredients

350 g vine tomatoes
1 x 400 g can chickpeas, drained
3 cloves garlic, sliced
¼ cup canola
1–2 t smoked paprika

For the potato skins:

1 kg Woolworths medium everyday potatoes
2 T olive oil
sea salt, to taste
Woolworths plain yoghurt, for serving
Italian parsley, for serving

Method

Preheat the grill.
Place 350 g vine tomatoes on a baking tray with 1 x 400 g can drained chickpeas and grill until the tomatoes are blistered and soft and the chickpeas are crunchy and begin to pop, 5–10 minutes.
Gently fry 3 cloves sliced garlic in ¼ cup canola oil. Remove from the heat and add 1–2 t smoked paprika and the tomatoes. Set aside to marinate.
Stir 1–2 T paprika oil into the chickpeas to coat.
Preheat the oven to 190°C.
Peel 1 kg Woolworths medium everyday potatoes using a small, sharp knife so that you have fairly thick peels. Place in water to prevent them from browning while peeling. Drain the peels and pat dry well.
Toss in 2 T olive oil and sea salt to taste, then bake until crispy and golden, about 20–30 minutes.
Serve with a dollop of Woolworths plain yoghurt, the paprika tomatoes and crunchy chickpeas. Garnish with Italian parsley.

Cook’s note: Roast the peeled potatoes or use to make mash.

Slow-cooked beef chuck ragù

Tahini hot chocolate with sesame sugar rim

Date, almond butter and tahini freezer squares

Fried yoghurt bread

Butternut-and-coconut crème brûlée

Herman’s prawn cocktail

Lamb rump with pomegranate yoghurt sauce

Tenderstem broccoli with blue cheese dressing

Baba ganoush with roast red peppers

Harissa yoghurt slow-roasted lamb shoulder

Braaied chakalaka chicken

Orange-and-poppy seed tea loaf

Rainbow yoghurt

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Ingredients

Method