Sesame yoghurt pasta salad (above)
This simple recipe works with fresh stuffed or dried pasta – but try to stick with flavours that will go along with the spices in the sauce. Youcan even make the sauce a day or two ahead and precook the vegetables and pasta too. Just keep them separate and toss with a bit of oil before storing in the fridge.
Serves 2
For the sauce
2 tbsp extra virgin olive oil
1 medium garlic clove, crushed
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
½ tsp turmeric
120ml warm water
120ml tahini
120g plain or Greek yoghurt
3 tbsp fresh lemon juice
Salt
For the salad
A large handful of broccoli florets
A large handful of cauliflower florets
A large handful of green beans, cut into 4cm segments
225g stuffed pasta (eg ravioli)
A large handful of cherry tomatoes, raw or roasted
A small handful of basil or coriander, torn
1 Bring a big pan of water to the boil. While the water is heating, make the sauce. Heat the oil in a small saucepan over a medium heat. Add the garlic, cumin, coriander, cayenne and turmeric. Stir well, cooking for just 15-30 seconds, or until the spices are toasted and fragrant. Transfer this mixture to a medium mixing bowl and stir in the warm water, tahini, yoghurt, lemon juice and a pinch of salt. Set aside.
2 Salt the pan of water generously and boil the broccoli, cauliflower and green beans rapidly for 30 seconds–1 minute, then quickly fish out with a slotted spoon. Run the vegetables under cold water, drain well and set aside in a large mixing bowl.
3 Return the water to the boil and add the pasta. Cook until al dente, then drain and run under cold water. Try to shake off any extra water, then add the pasta to the vegetables. Add the tomatoes and toss gently. You can toss with half of the sauce at this point, or serve the salad with dollops of the sauce on top to be tossed at the table – it's prettier thisway!
4 Sprinkle with the basil or coriander (using any basil flowers if you have them). Serve with the extra sauce on the side – any left over makes a great dip.
Recipe adapted from 101cookbooks.com
Yoghurt scones
There are two techniques that can be used tomake these scones irresistible: preheating the baking tray and stacking and pressing out the dough a few times to create mouthwatering, feathery layers.
Makes 12
140g spelt or wholemeal flour
155g plain flour, plus more if needed
1½ tsp salt
1 tbsp baking powder
115g unsalted butter, chilled and cubed
310g Greek yoghurt
1 Preheat the oven to 230C/450F/gas mark 8. Place an ungreased baking tray in the oven.
2 Combine the flours, salt and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles. Add the yoghurt and pulse a few more times, until the yoghurt is just incorporated. Avoid overmixing; it's fine if there are a few dry patches.
3 Gather the dough into a ball and turn it out on to a lightly floured surface. Knead five times and press into a 2½cm-thick square. Cutin half and stack one on the other. Repeat two more times – flattening and stacking, then cutting. Add more plain flour to prevent sticking when needed.
4 Press or roll out the dough into a 2cm-thick rectangle. Cut the dough into 12 scones.
5 Transfer the scones to the preheated baking tray leaving 1½cm between each scone. Bake for 15-18 minutes, until the bases are deeply golden and the scones are cooked through. Eat them hot, split through the middle, with atouch of butter on each half.
Super Natural Every Day by Heidi Swanson (Hardie Grant)
Raspberry and lemon yoghurt tea loaf
Make this loaf with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Makes one loaf
250g plain flour
2 tsp baking powder
A pinch of salt
115g soft butter
255g caster sugar
Finely grated zest and juice of 1 large lemon
2 large eggs
100g full-fat plain yoghurt
25g ground almonds
200g fresh raspberries
100 granulated sugar, plus extra for sprinkling
1 Preheat the oven to 180C/350F/gas mark 4. Grease a 900g loaf tin and line with nonstick baking paper.
2 Sift together the flour, baking powder and salt. Cream together the butter and caster sugar in a large mixing bowl for 5 minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs one at a time, adding a tbsp of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yoghurt until the mixture is smooth, then fold in the almonds.
3 Spoon a third of the cake mixture into a loaf tin and scatter with a third of the raspberries. Repeat twice more, finishing with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the cake comes out clean.
4 Remove the cake from the oven. Cool for 5 minutes. Mix the granulated sugar with the lemon juice, spoon it on the top of the cake and leave it to soak for 5 minutes. Carefully remove the cake from the tin and pop it on awire rack to cool.
5 Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices.
Yeo Valley: The Great British Farmhouse Cookbook by Sarah Mayor (Quadrille)
Spicy labneh
Labneh is simply yoghurt that has been strained in a cloth to remove the whey, giving a consistency between that of yoghurt and cheese. The flavour is incredibly fresh and versatile – it can take on generous flavours andspicing, like the garlic, herbs and spices inthisrecipe.
1 garlic clove, crushed
½ tsp salt
1 tsp paprika
1kg plain yoghurt
A generous handful of fresh herbs (parsley, mint, coriander, and dill), coarsely chopped
A few drops of extra-virgin olive oil
1 tbsp cumin seeds, toasted
Red pepper flakes (to taste)
1 In a medium-size bowl, stir the garlic, salt and paprika into the yoghurt. Place a clean teatowel in a strainer and pour in the seasonedyoghurt.
2 Make a knot in the towel and hang the bundle of yoghurt above a bucket or over thesink. The longer you let it drain, the firmeryour labneh will be. (If you decide todrain itfor longer than a day, move it to therefrigerator.)
3 Thoroughly stir the yoghurt and spoon it into a big bowl. Sprinkle it with the chopped herbs and trickle some oil over it, then the toasted cumin seeds and red pepper flakes.
4 Slice toasted pitta bread into strips and serve. You can also eat labneh on bread, orwith radishes as a snack.
Home Made Summer by Yvette Van Boven (Stewart Tabori & Chang)
Spicy fish tacos with avocado yoghurt
These lightened-up tacos trade battered fish and full-fat sour cream for pan-fried spicy fillets and a flavourful avocado and yoghurtsauce.
Serves 4
For the spicy fish
2 tbsp fresh lime juice
4 tbsp extra-virgin olive oil
2 tsp chipotle powder (or chilli powder)
1 tsp ground cumin
1 tsp sweet paprika
½ tsp salt
500g fresh haddock fillets (or any other firm whitefish)
For the avocado-yoghurt sauce
1 large ripe avocado, roughly chopped
250g plain yoghurt
1 tbsp fresh lime juice
A bunch of coriander, roughly chopped
A pinch of salt
60ml water
To assemble
12 small corn tortillas
½ a cabbage, shredded
1 red onion, thinly sliced and marinated in equal parts vinegar and sugar, a pinch of salt and a dash of water for 10-15 minutes
A handful of coriander leaves
A handful of radishes, finely chopped
Lime wedges
1 First, marinate the fish in a small bowl. Combine the lime juice, 2 tbsp of the olive oil, chipotle powder, cumin, paprika and salt and stir until smooth. Pat the fish dry with kitchen roll. Rub on both sides with the lime-chipotle marinade. Transfer to a plate and cover tightly with clingfilm, then refrigerate for 15-20minutes.
2 While the fish marinates, prepare the avocado-yoghurt sauce. In the bowl of a food processor, combine the avocado, yoghurt, lime juice, coriander leaves, salt and water, and process until smooth and creamy. Transfer to a serving bowl and cover tightly with clingfilm. Refrigerate until ready to use.
3 In a large, heavy-based pan over a medium-high heat, cook the fish in the remaining 2 tbsp olive oil until opaque and flaky – about 4-5 minutes per side. Remove from the heat and transfer to a plate. Using a fork, break up each fillet into bite-size chunks. Cover with foil and set aside.
4 Warm the tortillas one at a time for 20-30 seconds per side in a heavy-based pan, or until soft and flexible. Wrap the finished tortillas with a clean tea towel to keep them warm between batches.
5 To assemble, place three tortillas on each plate and drizzle with the avocado-yoghurt sauce. Divide the fish evenly between the tortillas, then serve immediately with bowls of toppings so that everyone can fill their tacos as they please.
Recipe adapted from crumbblog.com
Ayran
This refreshing, creamy Turkish drink is also enjoyed across central Asia, south-eastern Europe and the Middle East.
Serves 2-4
250g Greek yoghurt
250ml water (or more if your yoghurt is too thick)
½ tsp sea salt
Fresh mint leaves (optional)
1 Combine all the ingredients in a large mixingbowl and whisk together until well incorporated. Alternatively, put all the ingredients into a blender and blend until smooth and creamy, adding more salt or waterto reach your desired consistency.
2 Serve chilled with fresh mint.
Recipe taken from cookyourdream.com
Aubergine and yoghurt casserole
This casserole was traditionally made with liquid whey, kashk, but nowadays yoghurt is almost always used instead. Yellow split peas, turmeric and walnuts give it an exotic flavour. It is a popular Iranian dish from the region of Kerman. It is always accompanied by a bowl ofrice pilaf.
Serves 6
75g ghee or butter
2 onions, thinly sliced
750g lean lamb, cut into pieces
600ml stock
1 tsp salt
½ tsp black pepper
1½ tbsp tomato puree mixed with 150ml warmwater
50g split peas, soaked overnight in cold water
1 aubergine
300g yoghurt
½ tsp turmeric
25g walnuts, chopped
1 Melt 25g ghee or butter in a large saucepan. Add the onions and fry until soft and golden brown. Add the pieces of meat and fry, stirring frequently, until brown all over.
2 Stir in the stock, salt, pepper and diluted tomato puree. Bring to the boil, cover and simmer for about 45 minutes. Meanwhile, cut the top off the aubergine and peel it. Cut it in half lengthwise and slice crosswise into ½cm pieces. Lay them on a large plate, sprinkle with salt and leave for 30 minutes.
3 Add the split peas to the stock and cook for 15-20 minutes or until the peas are just tender. Preheat the oven to 180C/350F/gas mark4.
4 Meanwhile, rinse the aubergine pieces under cold water and dry on kitchen paper. Melt the remaining 50g butter in a large frying pan and saute the aubergine slices until they are brown on both sides. Drain on a piece of kitchen roll to remove any excess fat.
5 Pour the meat and pea mixture into a baking dish and arrange the aubergine slices over the top. Bake for about 40 minutes.
6 Mix the yoghurt and turmeric together in asmall bowl. Stir in 2 or 3 tbsp of the split peastock and then pour the mixture over themeat and aubergines.
7 Sprinkle with the walnuts and serve immediately.
The Yoghurt Cookbook by Arto der Haroutunian (Grub Street)
Grilled yoghurt marinated leg of lamb
Let the yoghurt work its marinade magic overnight in this stunning main course. Lookfor a small butterflied, boneless leg oflamb at your supermarket, or ask your butcherto butterfly one for you.
Serves 8
500g full-fat yoghurt
1 tsp plus 3½ tbsp tabil spice blend
5 large garlic cloves, crushed
1 tsp salt, plus more for seasoning
1 tsp black pepper, plus more for seasoning
60ml extra virgin olive oil
2 tbsp fresh lemon juice
2kg butterflied leg of lamb
4 lemons, halved
For the tabil spice blend
3 tbsp coriander seeds
1½ tbsp cumin seeds
1 tbsp caraway seeds
½ tbsp chilli flakes
, crushed
1 Combine the tabil spice blend ingredients.
2 Mix 225g of the yoghurt, 1 tsp tabil spice blend and 1 crushed garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk the remaining yoghurt, 3½ tbsp spice blend, 4 crushed garlic cloves, 1tsp salt, 1 tsp pepper, oil and lemon juice in a large bowl. Add the lamb and turn to coat. Cover and chill overnight, turning occasionally.
3 Preheat your grill to medium-high. Season the lamb with salt and pepper and grill for 10–15 minutes per side for medium-rare. Let the lamb rest for 10 minutes. Meanwhile, grill the lemonhalves, cut-side down, until charred (around 5minutes).
4 Thinly slice the lamb against the grain andarrange on a platter. Garnish with the charred lemons and serve with the reserved yoghurtsauce.
Recipe adapted from Carrie Vasios on epicurious.com
Yoghurt soup with tomato
This simple soup from Greece has a little wine added to each bowl just before serving.
Serves 4
500g plain yoghurt
175g rice, washed thoroughly and drained
50g butter
1 tsp salt
2 large fresh tomatoes, blanched and skinned
A splash of white wine
2 tbsp parsley
, finely chopped
1 Drain the yoghurt through a fine piece of muslin for about an hour to remove the whey. Bring 2½ pints water to the boil in a large saucepan, add the rice, butter and salt, and bring back to the boil, stirring constantly.
2 Mash the tomatoes and add to the pan. Lower the heat and simmer until the rice is tender. Meanwhile, pour the yoghurt into a mixing bowl and beat 3-4 tbsp into the soup until smooth. Remove the soup from the heat and stir in the yoghurt mixture. When well blended, ladle into bowls, spoon a little wine into each and top with some chopped parsley.
The Yoghurt Cookbook by Arto der Haroutunian (Grub Street)
Courgette and goat's cheese tart
This rustic tart has a yoghurt-based crust and a topping of cheese, courgettes and thyme.
Makes 6
For the crust
210g all-purpose flour
60g unsalted butter, cold, cut into ½cm dice
240g Greek yoghurt
A pinch of salt
2 tbsp ice-cold water
2 tbsp sesame seeds
For the topping
150g goat's cheese, at room temperature
1 tsp milk
1 courgette, cut into paper-thin slices (preferably with a mandoline)
1 tbsp fresh thyme
2 tsp fleur de sel
or sea salt
1 tbsp extra virgin olive oil
1 Place the flour, butter, yoghurt and salt in the bowl of a food processor. Pulse about 10 times, until the butter is in pea-sized pieces. Add ice-cold water and pulse again until the flour is incorporated and the dough comes together in a ball (about 1 minute). Cover thedough in clingfilm and refrigerate for 30minutes.
2 Preheat the oven to 180C/350F/gas mark 4. Line a baking sheet with parchment paper. Ona lightly floured surface, roll the dough outinto a rough rectangle of about 20x30cm. Sprinkle the dough with sesame seeds and lightly roll with a rolling pin to embed the seeds into the crust.
3 Place the dough on a baking sheet and prick all over with a fork. Cover the dough with another piece of parchment paper and line with baking weights. Bake for 35 minutes, or until golden brown. Remove the weights andleave it to cool.
4 In a small bowl, combine the goat's cheese and milk. Whisk until the cheese it is creamy. Spread the cheese over the crust.
5 Lay the courgette over the cheese, overlapping slightly, until it completely coversthe crust. Sprinkle with thyme and fleur de sel or salt, and drizzle with olive oilright beforeserving.
Recipe adapted from seriouseats.com
