Tag Archives: yogurt

“Tastes like Mexico”

I made a  lime yogurt cake with blackberry sauce from the Smitten Kitchen yesterday, and it met with good reviews from my test subjects.  It apparently “tastes like Mexico, in a good way”.  Maybe I should pair it with Corona next time I make it.  I’ll be repeating this one for sure…it takes no time, it’s lovely and moist, and the blackberry sauce really elevates it.

– Anna


Food fail: Yogurt edition

For the sake of homemade yogurt I put myself in harm’s way on Saturday: I went to the kitchen shop on Upper Street. This is always a dangerous proposition, but I’ve been pretty excited about this little project, and a girl’s gotta do what a girl’s gotta do.

I needed a big glass jar and a thermometer, which I bought, along with a few other things I probably didn’t need quite so urgently. A salad spinner? I’d managed nearly 29 years without one but I suppose it can’t hurt.

Anyhoo, this afternoon I assembled my ingredients – all two of them – heated up the milk and put the thermometer in the pan. When the milk was cooling down I took the thermometer out, and noticed the bulb had broken. So much for that idea…

I’m assuming if I wash the pan thoroughly the mercury isn’t going to kill me, but if anyone out there knows different, please let me know in comments!


Using up the leftovers

Besides food (charoset, latke batter, applesauce, a bit of lamb, etc, etc), I had a lot of ingredients left over from our Jewish food extravaganza the other day.  I already told you about the chicken curry salad I made to utilise the chicken that went into our stock, but I still had  feta, greens (pea shoots, spinach, kale), yogurt, and dill sitting in the fridge.  As I’m trying to waste less food at the moment, I consulted Epicurious (who else?) for recipe ideas.

Searching “feta greens” turned up this recipe for penne, green olives and feta as the third option, so I went with that.  I don’t eat much pasta these days (I think my days carbo-loading as an athlete put me off the stuff), but I find fresh spring pastas more appealing.  I made some modifications to the recipe, namely leaving out the green olives because I hate them and all their relatives.  I also didn’t use parsley because I didn’t have any, and a quick internet search persuaded me I couldn’t use coriander in its stead (digression – who are all these people who apparently harbor a deep hatred for coriander?  It’s such goodness).  The result was easy, healthy, and tasty.  My one recommended change would be to chop the spinach.

Fresh yogurt and dill biscuits

Fresh yogurt and dill biscuits

The Kitchn then fortuitously posted a recipe for biscuits made with yogurt and dill, which killed my two other leftover birds with one stone.  Before our British readers get too disgusted, American biscuits are savoury.  I was able to whip up the dough in no time flat, thanks to the food processor.  I had to add a bit of milk to the yogurt specified in the recipe to make the dough wet enough to totally combine.  I’ve cooked the biscuits in small batches as I wanted them and left the rest of the dough in the fridge so I can always eat them piping hot.  Yum!

– Anna