Tag Archives: Greek yoghurt

Coronation slaw

10 Jul

I love coleslaw. I love coronation chicken. This way I get both in one mouthful. 

What you need:

– cold chicken

– cabbage (white or green, possibly red – your fave cabbage to eat raw – or a mix – very pretty)

– carrots

– greek yoghurt (full-fat)

Curry in the spice-bazaar (egypitan) in Istanbul

Curry in the spice-bazaar (Photo credit: Wikipedia)

– curry powder

– olive oil

Optional: sultanas, flaked almonds, toasted sesame seeds

What to do:

– Put a couple of tablespoons of oil in a small pan, and add two tablespoons of curry powder. Over low heat, warm through for five minutes to release the flavours of the curry powder. Let it cool.

– chop the chicken into bite-sized bits and put in a large mixing bowl

– slice the cabbage finely or grate in a food processor; add to chicken in bowl

– grate the carrots

NB ratio of cabbage : carrot : chicken = 3:2:1, but change if you prefer.

– Spoon yoghurt into a separate mixing bowl and add the curry-flavoured oil to yoghurt and mix well.

– Pour spicy yoghurt over cabbage mix, add optional sultanas, almonds, sesame, and mix well.

– Serve with tomato and onion salad and crusty bread.

Delicious for summer lunch or as a dinner party starter.


Scrumptious = health for breakfast

10 Jun
fruit with yoghurt

fruit with yoghurt (Photo credit: Peet Sneekes)

Today, at last, summer is here. Over 30C but fresh, with a light breeze. Sunday, so extra quiet – no work today with everyone at church (except heathens like me). Time for breakfast outside under the mirabel tree. Feed cats, next door’s dog, horse and chickens first, or you’ll have no peace.

What: yoghurt (preferably home-made from organic full cream raw milk but Greek style is the next best); whatever fruit is in season or in the fridge (today I had a banana and an apricot), seeds and nuts to hand (I had toasted sesame, organic coconut flakes, almond flakes, pumpkin seeds and flax seeds (linseed); black pepper, cinnamon and if you like, a bit of cayenne.

How: chop the fruit into a bowl, shake and scatter the seeds, nuts and spices, dollop the yoghurt on top and mix. Eat slowly, relishing every texture and taste. Seriously good start to the day – and never boring because of the almost limitless variations, even in winter.

When it’s cold, I sometimes toast a bit of muesli or just oats, gently, in a frying pan (no oil) and tip on top of the fruit/yoghurt as an extra bit of warmth and crunch.

White heaven

24 May

Yoghurt (Photo credit: Wikipedia)

In 1979 I went to work in Athens for a year; on the first Friday I was presented with a white lunch. Turned out Fridays were fast days in the household, which meant a plate of plain boiled rice and plain yoghurt. White food, white plate. What the hell is this? I thought, not thrilled at the sight.

But when I took a mouthful, I discovered that white was wonderful. The saltiness, heat and texture of the rice with the smooth, cold, tangy, fresh, creamy yoghurt (this is the full fat miracle that is proper Greek yoghurt), was heavenly. I promise you, it’s utterly delicious.

How simple do you want? Boil long-grain (preferably basmati) rice in salted water until done (grains separate with a tiny bit of bite in the centre, not soft or mushy). Drain, serve on plate or in bowl with a large dollop of Greek yoghurt (not the strained stuff, the fresh lemony-tasting creamy stuff) on top. Eat. 

Tell me how you find it. I’ve eaten it ever since 1979, and never get tired of it. You could try it with brown basmati rice for a change – you’d lose the white factor, but the taste would be even better. You could chop some fresh chives, parsley, coriander or basil on top, if you like, or a sprinkle of paprika or cayenne; some toasted sesame seeds or flaked almonds.

But the whole point of this is the apparent blandness which disguises a taste sensation.

What’s your favourite fasting dish?