Latest news with #GreekYoghurt
BBC News
06-07-2025
- Lifestyle
- BBC News
Briony's Picnic Picky Bits
Briony's Picnic Picky BitsMini Filo Quiche LorraineIngredients (Makes 12):Ingredients1 pack filo pastry2 tbsp butter/spread, melted4 large eggs150g Greek yoghurt100ml milk100g Gruyère, gratedPinch ground nutmeg200g bacon lardons (optional)Method:1. Preheat your oven on to 180C. 2. Grease a muffin tin. Slice the filo pastry into roughly 10cm squares. Brush each piece with melted butter, then place 3 in each space and press down so you have a filo cup.3. If using, fry up the bacon lardons until crispy. In a jug, mix the eggs, yogurt, cheese and nutmeg. Divide the bacon up between the filo cups then fill evenly with the egg mixture.4. Bake for 20-25 minutes until golden. Serve warm or DipIngredients:150g Greek yoghurt50g mayonnaise50g cream cheese1 Lemon, juice and zest½ tsp Dried Dill½ tsp Onion powder1 tsp honeyHandful fresh parsley, choppedHandful fresh chives, choppedMethod:Mix together all the ingredients until smooth and and Cream SandwichesIngredients:Loaf brioche bread300ml double cream150g cream cheese50g icing sugar150g fresh strawberriesMethod:1. Whisk together the cream, icing sugar and cream cheese until spreadable.2. Hull and slice the strawberries.3. Spread the cream mixture over a slice of bread, add some strawberries, then top with another slice.
Irish Times
28-06-2025
- General
- Irish Times
Greek-style halloumi skewers
Serves : 4 Course : Dinner Cooking Time : 5 mins Prep Time : 5 mins Ingredients 450g halloumi 1 jar or pack of marinated Mediterranean vegetables (aubergine, peppers, artichoke, courgette) 3tbs olive oil Handful fresh flat parsley, chopped Sea salt and black pepper 200g Greek yoghurt 4 flatbreads Preheat a barbecue to a high heat. Cut the halloumi cheese into large, even cube shapes and add to a large mixing bowl. Cut the marinated vegetables into bite-size pieces, roughly the same size as the halloumi, and add to the bowl along with some olive oil, black pepper and chopped parsley and mix to evenly combine. Place the halloumi and veg on to metal skewers, alternating between halloumi pieces and vegetables. Place the skewers on to a barbecue on a high heat and cook for one to two minutes before rotating the skewers 90 degrees and cooking for another one to two minutes. Continue until the four sides of the halloumi blocks are nicely charred and soft, then remove from the barbecue and place on a serving platter. The flatbreads can be warmed briefly on the barbecue. Garnish the skewers with some more chopped parsley and serve with some seasoned Greek yoghurt and the warmed flatbreads.
The Sun
18-06-2025
- Lifestyle
- The Sun
Three ways to rustle up a tasty cool treat on a budget when the sun is shining
THERE is nothing better than a tasty and cool treat when the sun is shining. Raid your cupboard and you can rustle up one of these easy treats on a budget. Here is what to try . . . CRUNCHY YOGHURT BITES: This recipe from Tesco real food is a great one to do with kids. You'll need an empty ice-cube tray, then sprinkle cereal to cover the base. You can use granola, crunchy cornflakes or anything in your cupboard. Next, spoon in Greek-style yoghurt to cover the cereal and top each cube with a few pieces of chopped fruit. Try raspberries, blueberries or mango. Freeze for one or two hours until solid before enjoying. CHOCOLATE BARK: If you love the combination of peanut butter and chocolate, this recipe from Sainsbury's is for you, and costs just 54p a serving. Melt 370g of chocolate in a bowl over a pan of water, then pour over a tray lined with baking paper. Soften 125g of peanut butter for 30 seconds or so in the microwave, then spoon it over the melted chocolate. You can use a fork or toothpick to create a swirling patter between the two. If you fancy a bit of texture, sprinkle a handful of salted popcorn over the mixture, before popping in the fridge for an hour to set. FROZEN DATE: This tasty Tesco Real Food recipe is better for you than most sweet treats — and it is just 12p a serving depending on the cost of the dates. Cut a slit in each date and remove the stones if they have not been pitted, fill with a little almond butter and place on a tray lined with baking paper. Melt a small amount of dark chocolate in the microwave or over a pan of hot water before drizzling over the stuffed dates. Sprinkle with a pinch of seat salt. I'm a Tunnocks fanatic and there were no lollies left in the shop so I stuck a teacake in the freezer and here is what happened Then eat as they are or pop into the freezer and eat from frozen for a superb cooldown. All prices on page correct at time of going to press. Deals and offers subject to availability Deal of the day EMBRACE the warm weather in this tie-belt shirt dress, now reduced from £22.99 to £12 at H&M. Cheap treat 7 MAKE drinks a little more fun with this strawberry jar (450ml) and straw, £1.99, from Wilko – down from £2.49 Top swap HEAD to Ikea for this ironing board, £22. Or from today you can pick up a similar household essential at Lidl for £14.99. Shop & save GIVE yourself a fragrant pick-me-up with Impulse body mist, in various scents, down from £6 to £3 at Boots. Hot right now charity. PLAY NOW TO WIN £200 JOIN thousands of readers taking part in The Sun Raffle. Every month we're giving away £100 to 250 lucky readers - whether you're saving up or just in need of some extra cash, The Sun could have you covered. Every Sun Savers code entered equals one Raffle ticket.
Telegraph
18-06-2025
- General
- Telegraph
Tagliatelle with courgettes, peas, feta and dill
For this, you want to cook the courgettes until they become a little golden but not so much that they get soft and collapse. Getting courgettes really soft is right for some dishes but not this one. The seasoning should be assertive. Linguine can be used instead of tagliatelle. You can also make quite a different but delicious version using the same recipe but adding hot smoked flaked trout or salmon instead of the feta. Ingredients 2 tbsp olive oil 235g courgettes, cut into slices (about ½cm thickness) 75g sugar snap peas, cut in half along their length 1 garlic clove, grated to a purée 200g tagliatelle 60g peas, defrosted if frozen finely grated zest of ½ lemon 75g feta, crumbled 4 tbsp Greek yoghurt 1 tbsp chopped dill 1 tbsp chopped parsley 2 tbsp lemon juice, or to taste grated Parmesan, plus more to serve (optional) Method Step Heat a large frying pan set over a medium heat with 2 tbsp olive oil and sauté 235g sliced courgettes, cut into slices, cooking them on both sides until they are golden in patches – about 5-6 minutes each side, but be guided by the colour. Step Just before they get to that stage, add 75g halved sugar snap peas and a pureed clove of garlic and continue to cook until the courgettes no longer look raw but are still crispy – about 1-2 minutes. Step Meanwhile, cook 200g tagliatelle in a pan of boiling salted water until it's ready, or according to the packet instructions. Drain – keep a cupful of the water – and put the pasta back in the pan in which it was cooked. Step Add the vegetables to the pasta, including 60g peas, along with the finely grated zest of ½ lemon and 25ml of the pasta cooking water. Step Warm through on a medium heat, turning the pasta and vegetables over with tongs – the water, yoghurt and feta should come together and thicken a little. Step Remove from the heat. Stir through 1 tbsp each of chopped dill and parsley, 2 tbsp lemon juice (added to taste), and season well. Step Serve immediately. I don't add Parmesan but do so if you want to.
The Guardian
13-06-2025
- General
- The Guardian
Benjamina Ebuehi's recipe for cherry and honeycomb cheesecake pots
Honeycomb gets lots of attention in the autumn months, but this crunchy brittle is such fun to make all year round, and adds a playful texture to all sorts of desserts such as today's cheesecake pots. The quantities make more honeycomb than you need here, but extra snacking is inevitable. The cheesecake itself, which I've lightened with greek yoghurt, is super-simple to put together – just mix and chill. Prep 5 minCool 1 hr Cook 30 min Makes 6 For the honeycomb200g caster sugar 200g golden syrup 2½ tsp bicarbonate of soda For the cherries255g pitted cherries, fresh or frozen and defrosted30g caster sugar Squeeze of lemon juice For the cheesecake150g digestive biscuits 50g salted butter, melted330g greek yoghurt 250g cream cheese 1 tsp vanilla bean paste 50g icing sugar 100ml double cream Line a 20cm square cake tin with greaseproof paper. Put the sugar and golden syrup in a deep saucepan and heat gently until the sugar melts. Turn up the heat, let the mixture come to a boil, and heat to 150C on a sugar thermometer. Take off the heat, tip in the bicarb, then stir quickly and thoroughly with a rubber spatula or whisk until well incorporated (be very careful, because the boiling-hot mixture will bubble up). Carefully pour the hot honeycomb into the lined tin, leave it to sit for an hour or so to firm up, then break into rough chunks. Put the cherries, sugar and lemon juice in a small saucepan, heat gently until it comes to a boil, then turn down to a simmer and cook for three to five minutes, until the mix turns syrupy. Take off the heat and leave to cool completely. To make the cheesecakes, blitz the biscuits and a quarter of the honeycomb in a food processor, then stir in the melted butter. Divide the mixture evenly between six ramekins, lightly press it down, then chill in the fridge while you make the filling. Whisk the yoghurt, cream cheese, vanilla and icing sugar in a bowl until smooth. In a second bowl, lightly whip the double cream to soft peaks. Fold this into the yoghurt mixture, then spoon on top of the biscuit base in the ramekins. To serve, top with some cherries, decorate with more honeycomb shards (they'll start to soften over time) and take to the table immediately.
