You are currently browsing the tag archive for the ‘Yogurt’ tag.

From the number of times I have been posting mango flavored cakes and desserts this summer, it must be plainly obvious that they are by far my favorite seasonal fruit. Well, come on, who can resist a chilled mango lassi in this heat? The balance between the sweetness of overripe mangoes and the tangy flavour of freshly made yogurt is what gives this Indian beverage it uniqueness. A pinch of crushed cardamom is all you need to add to this childishly simple recipe from SimplyRecipes before serving. Though it mentions two servings, I think that you should double the recipe to be on the safe side; a single glass might not be enough for foodies like me.

MANGO LASSI

Ingredients:

1 cup homemade yogurt

1/2 cup full cream milk

1 cup very ripe mango, diced

1 tablespoon mango syrup

3 teaspoons honey or sugar

A dash of ground cardamom

Crushed ice cubes, to serve

Method

  • Put mango, yogurt, milk, sugar, syrup and cardamom into blender, blend for 2 minutes.

  • If you want a milkshake-like consistency, blend in crushed ice or serve it over ice cubes.

  • Sprinkle with a pinch of ground cardamom before serving. Makes 2 cups of mango lassi.

  • Lassi can made ahead and kept refrigerated for up to 24 hours but are best served fresh.

Mango Lassi

I hardly ever order salad when I’m eating out but this particular salad meal caught my eye when I first visited the only Greek restaurant in Mauritius. Zorbas, a quaint coastal restaurant with a lovely view over Grand Baie, was not actually open when I stepped in for an impromptu lunch. The guys there, however, took my order and encouraged me to try their Souvlaki ‘sandwich’ – a yogurt flavored chicken salad, served along with pita bread and Tzatziki. My first encounter with the Greek Souvlaki brings back good memories and incredibly it took me this long to share it with you. The recipe, from CafeDelites, is refreshingly simple and needs no more than 30 minutes to put everything together since the marinade itself doubles up as the salad dressing. Make sure you have enough pita bread to soak it up.

GREEK SOUVLAKI CHICKEN SALAD

Ingredients:

For the Marinade

2 large chicken breasts

1/4 cup olive oil

1/4 cup lemon juice

1 tablespoon red wine vinegar

2 teaspoons minced garlic

2 tablespoons dried oregano

1 teaspoon salt

Cracked pepper

For The Tazatziki

1 cup plain Greek yogurt

1 tablespoon olive oil

1 Lebanese cucumber

1 clove of garlic, minced

1 tablespoon lemon juice

Pinch of kitchen salt

For The Salad

3 Lebanese cucumbers, sliced

250g cherry tomatoes

1 green pepper, sliced

1/2 red onion, sliced thinly

200 g marinated Feta cheese

1/2 cup pitted Kalamata olives

Method:

  • Whisk together marinade ingredients in a large, shallow dish. Pour out 1/3 cup to use as the dressing.

  • Reserve the dressing in the refrigerator for later use. Add chicken to the marinade and coat it evenly.

  • Cover chicken mixture and allow to marinate for at least 30 minutes or overnight in the refrigerator.

  • Combine Tzatziki ingredients in a bowl and mix them well. Cover and refrigerate until ready to serve.

  • Toss the salad ingredients together in a salad bowl and divide them between four serving plates.

  • Heat a large grill pan or a skillet over medium-high heat. Remove the chicken from the marinade.

  • Add chicken to hot pan. Sear until the chicken is cooked through, for about 5-6 minutes each side.

  • Remove chicken from the pan; allow to rest for about 5 minutes. Slice thickly and arrange on salad.

  • Slice warmed flatbreads and arrange on plates. Drizzle with reserved dressing and serve with Tzatziki.

Greek Souvlaki Chicken Salad

Do not skip breakfast, I repeat, do not skip breakfast! If you are really pressed for time, at least get into the habit of gulping down a smoothie before you head out or pour it into a handy container to drink on your way to work. Try this healthy and satisfying strawberry banana smoothie from Jessica Gavin to keep you energized throughout the day. If you prefer blueberries, this smoothie recipe from Love and Olive Oil is the one you will be making every morning.

I used almond milk for both smoothies making it suitable for vegans and lactose intolerant people as well as those wishing to cut down on calories and fat from cow’s milk. While the price tag may be somewhat prohibitive, you will be happy to know that you can often find almond milk cartons marked down to half price discounts at every end-of-month sales, so do keep an eye open for them in the organic section of your local grocery store or supermarket.

STRAWBERRY ALMOND MILK SMOOTHIE

 

Ingredients:

1/2 cup plain Greek yogurt

1 large banana, sliced

1/4 cup almonds raw

1/2 cup old fashioned oats

2 cups strawberries, frozen

2/3 cup almond milk

1 teaspoon pure honey

Method:

  • Add all ingredients into a blender. Blend for about 90 seconds until the mixture is smooth.

  • Add more honey as needed. Top with chopped almonds, strawberry or bananas if desired.

  • Add more milk as needed to achieve desired consistency as recipe yields a thick smoothie.

 

BLUEBERRY ALMOND MILK SMOOTHIE

Ingredients:

1 banana, peeled

1 cup frozen blueberries

1/2 cup almond butter

1/2 cup plain yogurt

3/4 cup almond milk

3 dates, pitted and chopped

1 cup crushed ice

Method:

  • Combine all the ingredients in a blender and purée on high speed until the mixture is smooth.

  • Add ice cubes and blend until the smoothie reaches your desired consistency. Makes 1 serving.

Almond Milk Smoothies

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,691 other followers