Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “greek yoghurt”

Baba Ganoush

I went to a vegetarian cooking class many years ago and one of the lessons incorporated Middle Eastern dips which everybody loves and are so easy to make…

This beautiful eggplant dip is our favourite and is foolproof – I have been making it for years and it always tastes the same.  Light and airy with a soft smoky taste…  It’s a winner

Serve with flatbread or carrot and celery sticks…

Baba Ganoush

 

Ingredients:

1 large Eggplant

I large clove of garlic grated

2 tablespoons Tahini paste

Juice of one lemon

½ teaspoon of salt

1 tablespoon of Greek yoghurt (can be substituted with sour cream)

1 teaspoon of good olive oil

Paprika for garnish

Method:

Peel the eggplant and cut into large chunks

Place in a steamer and steam for about 10 minutes or until soft enough to put a skewer though it

When cool enough to handle place in a food processor and pulse until just broken up

Add all other ingredients and pulse until smooth and airy

Pile into a bowl and drizzle with olive oil and sprinkle with paprika to serve

Serve with pita bread or vegetable sticks…

 

Bon Appetit!  🙂

Easy Indian Style Roast Chicken

Cauliflowers are plentiful and cheap this time of the year and when combined with that wonderful legume the chickpea and some sweet red onions, creates a delicious healthy base for a chicken dish that can be put together in minutes and thrown in the oven.  I marinated the chicken thighs overnight but 4 hours is enough if you are pushed for time.  You can also use Chicken Marylands but we prefer thighs (we’re a bit lazy about bones)…Indian Baked ChickenServe with a dollop of Greek Yoghurt on top and some fresh coriander and mint leaves – yum!Indian Style Roasted Chicken

Ingredients:

1/2 cup tandoori paste

1/2 cup Greek yoghurt

6 chicken thighs (no skin)

1 head cauliflower, cut into florets

2 red onions cut into wedges

400g can chickpeas, drained, rinsed

Olive oil

½ cup slivered or flaked almonds

Coriander leaves

torn mint leaves

Method:

Combine paste and yoghurt in a ceramic bowl.

Add chicken and toss to coat.

Chill, covered, for 4 hours or overnight if you have time.

Preheat oven to 220C or 200C fan-force

Place cauliflower, onion and chickpeas on a large baking tray.

Drizzle with oil and season.

Toss to coat and arrange in a single layer.

Top with chicken

Roast for 20 minutes.

Sprinkle with almonds.

Roast for another 20 minutes or until chicken is cooked through

Serve sprinkled with herbs and a dollop of Greek yoghurt

 

Bon Appetit!  🙂

Fetteh (Moroccan Chickpeas with Crispy Pita Bread)

Fetteh is the latest buzz around Melbourne – every time I see a restaurant or cafe review it’s mentioned somewhere…  I decided to jump on the bandwagon and check it out.  The result was a delicious meal that I will make again and again…

It’s basically Moroccan style nachos – crispy pita bread topped with a lovely thick chickpea and yoghurt mixture and then crowned with golden spicy slivered almonds in a buttery sauce.  Sensational!

I cheated with the spices and just bought a little jar of Masterfoods Moroccan Seasoning which saved a lot of time.  The whole dish took only about 10 minutes to make so it’s a winner if you are stuck for time…

Fetteh

Ingredients:

2 cans chickpeas drained

2 pita bread

300 grams of Greek Yoghurt

2 tablespoons of Tahini

1 clove of garlic

2 teaspoons Moroccan Spices

2 tablespoons butter

1 tablespoon of olive oil

300 grams of slivered almonds

Lemon and parsley or coriander to garnish

Method:

Preheat oven to hottest setting

Split the pita bread apart and roast until coloured and crunchy

In the meantime, gently heat the yoghurt, tahini and chickpeas taking care as the yoghurt will split if heated too quickly

Heat the olive oil in a small pan and gently fry the garlic, spices and almonds until golden

Break up the pita bread into rough pieces and place in the bottom of a bowl

Spoon over the chickpea mixture

Pour the oil, butter and almond over the top

Squeeze over the lemon and garnish with parsley or coriander

Best served immediately so the bread doesn’t go soggy

 

 

Bon Appetit!  🙂

Spicy Whole Roasted Cauliflower

I have been wanting to try this recipe for ages and when cauliflowers finally came down to price I wanted to pay, I thought – today is the day!

This is so delicious and I used up the leftovers by chopping them up and stir frying with garlic, crispy bacon and chilli then tossed through Penne pasta.   Perfect!

The photos show the cauliflower looking a little dark on the outside.  This is because we really went to town and cooked this one in the Weber Kettle BBQ…  It was sensational and the coating was crisp…

Roasted Spicy Cauiliflower

 

Cooked all the way through  – cut the cauliflower into slices like a cake to serve – what a wonderful flavour…

Roasted Spicy Cauliflower 2

 

Ingredients:

1 tablespoon vegetable oil

1 whole head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chilli powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Method:

Preheat a fan-forced oven to 200c and line a small baking sheet with baking paper.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.

Place the cauliflower on the prepared baking sheet and roast until the surface is dry and browned, 50 minutes to an hour.

Pierce with a skewer to check if cooked all the way though.

The marinade will make a crust on the surface of the cauliflower

Cut into wedges to serve.

 

Bon Appetit!  🙂

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