Lateral Thinking
You have your yogurt, you have your 'old' spices, you have cheap breadcrumbs. Even chicken drumsticks are cheap. What more can you ask for?
Crumbed Chicken:
8 chicken drumsticks
1 tsp curry powder
2 tsp Dijon mustard
5 fl.oz (150ml) plain yogurt
half pint measure breadcrumbs
Remove the skin from the drumsticks. Mix together the curry powder, mustand and yogurt and smear this over the chicken, then roll them in the breadcrumbs. Chill for half an hour then bake in a shallow dish for 40 minutes at 180C, 350F, gas 4, until crispy. Make sure the chicken is cooked through. Serve hot with a side salad.
Here is a recipe that could use canned or freshly cooked potatoes, and makes good use of the 'old spice'. If time allows, make the yogurt dressing an hour or two before hand to allow the flavours to develop.
Spicy Potato Salad:
1 can (drained) or 4 medium cooked potatoes
1 apple (skin on) finely diced
2 tblsp sultanas
2 tblsp walnuts, finely chopped
5 fl.oz (150ml) plain yogurt
3 fl.oz (75ml) mayo
2 tlblsp fruit chutney
half tsp each: ground cumin, coriander, garam masala
salt and pepper to taste
2 tblsp chopped parsley or chives
Cut the potatoes into evensized chunks, mix together with the apple, sultanas and walnuts. Blend together the yogurt, mayo, chutney and the spices to make the dressing. Add this to the potato mixture and blend together. Season to taste and garnish with the herbs.
This next dish make use of any tasty left-over cheeses, again 'old spice', and spinach - that many of you seem to have growing. Also makes use of left-over rice. No eggs are needed, so that is a saving in itself.
Spicy Spinach Flan:
12 oz shortcrust pastry
3 oz (75g) grated cheese
4 fl.oz (100ml) plain yogurt
1 clove garlic, peeled and crushed
half to one tsp curry powder (depending upon strength)
pinch salt
1 tomato, chopped
good half pint measure cooked rice (pref brown)
2 bunches spinach, chopped
paprika
Roll out the pastry to fit a 9" (22cm) quiche or pie dish. Prick the base with a fork and chill for 15 minutes.
Make the filling by mixing together the cheese, yogurt, garlic, curry, salt and tomato. Fold in the rice and spinach. Spoon into the pastry case and sprinkle over some paprika to taste.
Bake at 180C, 350F, gas 4 for 45 minutes. Serve hot.
Final recipe today is for a yogurt based dessert. The original recipe was given in cup measurements, but for ease I use just the word 'measures', then you could use either an eggcup, a tea-cup, mug or bucket according to the amount you wish to make.
Lemon and Yogurt Sherbet: (F)
3 measures double or whipping cream
2 measures icing sugar
3 measures yogurt
zest and juice of 3 large lemons*
*assuming 1 measure = 8 fl.oz
Whip the cream until thick. Fold in the icing sugar, yogurt, and zest and juice of the lemons. Freeze, stirring every 45 minutes until frozen (takes about 5 hours). Remove from freezer half an hour before serving.
Crumbed Chicken:
8 chicken drumsticks
1 tsp curry powder
2 tsp Dijon mustard
5 fl.oz (150ml) plain yogurt
half pint measure breadcrumbs
Remove the skin from the drumsticks. Mix together the curry powder, mustand and yogurt and smear this over the chicken, then roll them in the breadcrumbs. Chill for half an hour then bake in a shallow dish for 40 minutes at 180C, 350F, gas 4, until crispy. Make sure the chicken is cooked through. Serve hot with a side salad.
Here is a recipe that could use canned or freshly cooked potatoes, and makes good use of the 'old spice'. If time allows, make the yogurt dressing an hour or two before hand to allow the flavours to develop.
Spicy Potato Salad:
1 can (drained) or 4 medium cooked potatoes
1 apple (skin on) finely diced
2 tblsp sultanas
2 tblsp walnuts, finely chopped
5 fl.oz (150ml) plain yogurt
3 fl.oz (75ml) mayo
2 tlblsp fruit chutney
half tsp each: ground cumin, coriander, garam masala
salt and pepper to taste
2 tblsp chopped parsley or chives
Cut the potatoes into evensized chunks, mix together with the apple, sultanas and walnuts. Blend together the yogurt, mayo, chutney and the spices to make the dressing. Add this to the potato mixture and blend together. Season to taste and garnish with the herbs.
This next dish make use of any tasty left-over cheeses, again 'old spice', and spinach - that many of you seem to have growing. Also makes use of left-over rice. No eggs are needed, so that is a saving in itself.
Spicy Spinach Flan:
12 oz shortcrust pastry
3 oz (75g) grated cheese
4 fl.oz (100ml) plain yogurt
1 clove garlic, peeled and crushed
half to one tsp curry powder (depending upon strength)
pinch salt
1 tomato, chopped
good half pint measure cooked rice (pref brown)
2 bunches spinach, chopped
paprika
Roll out the pastry to fit a 9" (22cm) quiche or pie dish. Prick the base with a fork and chill for 15 minutes.
Make the filling by mixing together the cheese, yogurt, garlic, curry, salt and tomato. Fold in the rice and spinach. Spoon into the pastry case and sprinkle over some paprika to taste.
Bake at 180C, 350F, gas 4 for 45 minutes. Serve hot.
Final recipe today is for a yogurt based dessert. The original recipe was given in cup measurements, but for ease I use just the word 'measures', then you could use either an eggcup, a tea-cup, mug or bucket according to the amount you wish to make.
Lemon and Yogurt Sherbet: (F)
3 measures double or whipping cream
2 measures icing sugar
3 measures yogurt
zest and juice of 3 large lemons*
*assuming 1 measure = 8 fl.oz
Whip the cream until thick. Fold in the icing sugar, yogurt, and zest and juice of the lemons. Freeze, stirring every 45 minutes until frozen (takes about 5 hours). Remove from freezer half an hour before serving.
posted by Shirley at 4:42 am
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