Tag Archives: Yoghurt

Scone Nom Nom

P1020431

Slow Sunday mornings make me happy. I love having time on the weekend to potter around the kitchen in my PJs and bake. Especially when what I am baking is scones and there is coffee brewing to enjoy them with.

I made this batch of scones while I was staying with my parents. I can’t comment on how they keep, or what they are like cooled because they disappeared pretty fast. This recipe has less butter than most and is kept moist and sweet with yoghurt and apple sauce. It is also pretty forgiving so is a great one to try if your scones usually resemble something more akin to rocks.

Sultana Scone Recipe (adapted from the Healthy Food Guide Plain Scone Recipe)

(yields 9 generous scones)

Ingredients

  • 3C self-raising flour
  • 1/2t cinnamon
  • 1/4t salt
  • 5T brown sugar
  • 50g margarine
  • 3/4C trim milk
  • 1/4C unsweetened apple sauce
  • 2T plain or vanilla low-fat yoghurt
  • 1C sultanas

Method

1. Sift flour and cinnamon into a large bowl
2. Add salt and sugar, stir to combine dry to ingredients well
3. Add margarine and rub with your fingers until the mixture resembles bread crumbs
4. Make a well in the middle and add milk, apple sauce and yoghurt
5. Combine ingredients quickly with a knife, being careful not to over mix
6. Knead ball of dough lightly on surface lightly dusted with flour
7. Form dough into a square or circle and cut with a knife into even portions (I made a square and cut it into 9 scones)
8. Transfer to a baking tray lightly dusted with flour and brush the top of each scone with a little milk
9. Bake at 220 degrees C for about 14 minutes or until a golden crust has formed and your kitchen is filled by their glorious aroma

I had my scones with a little margarine and a lot of jam. Yum!

Tagged , , , , , , ,

Lemon and Blueberry Mini-cakes with Lemon Honey Glaze



I made this recipe a few weeks back and had to post it before it got lost in the hundreds of recipe files in the depth of  my hard-drive. This recipe was inspired by Mimi’s Raspberry and Lemon Muffins and scaled back to yield two mini-cakes. I love freshly baked treats and hate things going to waste so I like to experiment with dessert recipes for one or two.

I am super impatient and there is no way I was going to wait for these mini-cakes to cool so that I could ice them so instead, I made a sticky glaze to pour over them. Delicious!

Lemon and Blueberry Mini-cakes with Lemon Honey Glaze Recipe

(serves 2)

Ingredients

Cakes

  • 1/8C low-fat vanilla yogurt
  • 3/4TBSP canola oil
  • 1TBSP lemon juice
  • 1 egg white
  • 1/2C flour
  • 1/4C brown sugar
  • 1/2tsp baking powder
  • pinch of salt
  • 1/4C blueberries

Glaze

  • 3TBSP icing sugar
  • 1TBSP lemon juice
  • 1t honey (melt if using creamed honey)
  • 1t vanilla essence
  • 1/8C low-fat vanilla yogurt

Method

1. Combine dry mini-cake ingredients in a small bowl and mix with a fork until well combined
2. Whisk wet ingredients in a separate bowl into mixed
3. Add wet ingredients to the dry ingredients and fold together. Try and handle the mixture as little as possible and stop mixing while there is still streaks of flour through the blend.
4. Add blueberries to the mix and spoon into two ramekins or two holes in a muffin tin
5. Bake for approximately 20 minutes
6. While the mini-cakes are cooking, prepare the glaze by mixing the glaze ingredients together until smooth

Tagged , , , , , , ,

Mission Accomplished

I am a woman on a mission at the moment. I’m going away tomorrow and I seriously don’t like food going to waste so I’m trying to eat my way through the perishable contents of my fridge. After surveying my fridge this morning I came up with this decadent porridge recipe.

It turned out very sweet and creamy, reminding me of rice pudding. I topped my oats with greek yoghurt, passionfruit curd, toasted coconut and toasted, sliced almonds. I loved how the sweetness of the oat mixture was cut by the yoghurt and the toasted toppings broke the creaminess.

I quite often have toasted nuts on my oats. It sounds like a lot of hassle but doesn’t need to be. Just chop them up and pop them in a small microwaveable dish. Nuke them a minute at a time until they are golden and you can smell them cooking. So simple and delicious.

Creamy Tropical Oats Recipe

(serves 1)

Ingredients

1/3C rolled oats
2/3C light evaporated milk
1/3C water
1/2 banana, sliced
1t chia seeds
1 ring of tinned pineapple, chopped into bite-sized pieces (fresh would be even better)
1/2t coconut essence

1/2TBSP desiccated coconut
1/2TBSP sliced almonds
Greek yoghurt
Passionfruit Curd

Method

1. Heat oats, evaporated milk, water, banana and chia seeds in a saucepan at a moderate temperature.
2. Whisk every few minutes until the mixture is thick and creamy
3. Meanwhile, toast coconut and almonds in the microwave (see above for how to do this)
4. Add pineapple
5. When fruit is heated through, stir through coconut essence
6. Pour into a bowl and top with yoghurt, passionfruit curd, coconut and almonds.

If I make this again I think I would add sultanas in with the oats. You could also substitute the pineapple for mango.

Tagged , , , , , , , , , ,

A Tasty Food Explosion

I enjoyed the Cannellini Feta Hummus I made at lunch so much, I had to incorporate it into my dinner last night too. It was another sunny Spring day and my legs were sore from hill intervals on the stationary bike this afternoon so I felt like something pretty light and fast to throw together. The picture looks like it was literally thrown together but it really did taste far more appetising than it looks, I swear!

15-Minute Greek Beef Salad Recipe

(serves 2)

Ingredients

Meat

  • 250g beef schnitzel
  • 1t ground coriander
  • 1/4t chilli powder
  • 1t ground cumin
  • 2t garlic, finely chopped

Salad

  • 4 large handfuls mixed greens
  • 1 punnet cherry tomatoes, halved
  • 2TBSP coriander, chopped finely
  • 1 spring onion, chopped finely
  • (I also used alfalfa sprouts I needed to use up)
  • 1/2 medium cucumber (I didn’t have any but it would’ve worked really well)

Dressing

  • 3TBSP Cannellini Feta Hummus
  • 1TBSP plain unsweetened yoghurt
  • 1tsp lemon juice
  • water to dilute to a pourable consistency if needed
  • 2TBSP sweet chilli sauce
  • freshly ground black pepper

Method

1. Slice beef into strips
2. Massage ground coriander, cumin, chilli & garlic into beef and set aside (I just put the meat back into the meat tray)
3. Place mixed greens on two plates and prepare tomatoes, coriander and chilli
4. Mix hummus dressing ingredients together in a small bowl until smooth, set aside
5. Heat a lug of olive oil over a medium-high heat in a fry pan
6. Fry meat until cooked then add remaining salad ingredients (tomato, coriander and spring onion), toss to combine
7. Place meat mixture on top of mixed greens and top with hummus dressing and sweet chilli sauce
8. Grind over black pepper

Tagged , , , , , , , , , , , ,

Banana Buckwheat Breakfast Bake

I promise I didn’t try to alliterate that title! I took ages to decide what I felt like for breakfast this morning. It was too sunny outside for oatmeal and I couldn’t be bothered messing around with pancakes. Then, I remembered a recipe I’d tried a while ago by Ashley from The Edible Perspective for Buckwheat Bakes.

I’ve tried making these before and they are fantastic. You can cook them in one large ramekin or  in individual muffin holes. I prefer to make three individual bakes so you get more of the crunchy outside and can fit more topping on! Their texture is close a muffin’s bit a bit more dense and the buckwheat give it a yummy nutty taste.

If you haven’t tried chia seeds before – give them a go. Their taste is unnoticeable in baked goods and they are a good source of fibre, protein, omega-3, magnesium and potassium.

Ashley’s recipe makes a rather substantial sized meal so I cut the recipe down a little because I didn’t want to be weighed down before the gym. I was also out of buckwheat groats and not worried about making the recipe vegan so used an egg white and cows milk.

There’s no added sugar or fat but you wouldn’t guess it from the taste. If you like things a bit sweeter or were having the bake without toppings, as suggested by Ashley, you could add one or two teaspoons of sugar/honey/maple syrup etc. I didn’t worry about doing this because mine were smothered in Simple Berry Sauce and yoghurt – a great start to the day.

Banana Buckwheat Breakfast Bake Recipe (adapted from The Edible Perspective)

(serves 1)

Ingredients

  • 1/4C buckwheat flour
  • 1TBSP chia seeds
  • 1/4t baking powder
  • 1/2t cinnamon
  • 3T trim milk
  • 1/2t vanilla essence
  • 1/2 ripe banana
  • 1 egg white
  • 1 TBSP plain unsweetened yogurt (vanilla flavoured yoghurt would work fine too)

Method

1. Mix dry ingredients together with a fork
2. Mix wet ingredients (including the banana) until there are only a few clumps. I quite like hitting the odd bit of banana in my bakes so you don’t need to be too fussy.
3. Pour into a greased ramekin or muffin holes.
4. Bake until the breakfast bake bounces back and is golden at the edges.

Tagged , , , , , , , , , , ,