Latest news with #yoghurt
News24
3 days ago
- Entertainment
- News24
Kamini Pather's cheesy naan
The cheese-pull is what all content creators aim for in any dish that includes cheese. This recipe does exactly that with the combination of bocconcini and Gruberg cheese. While incredible on its own, this naan can be used with any array of fillings and is a fold-over like no other. This is a no-knead, overnight, yeasted dough – so really, no effort. The yoghurt in the dough makes for an insanely tender naan. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients ½ tsp dry yeast ¼–½ cup warm water ½ tsp brown sugar ¾ cup white bread wheat flour, plus extra for dusting ¼ cup brown bread wheat flour ¼ tsp baking powder ½ tsp salt ¼ cup plain yoghurt 6 bocconcini, or more if you like, 1/2 block Gruberg cheese, grated 1 Tbsp unsalted butter, melted To garnish 1 Tbsp butter, melted 2 tsp nigella seeds A handful of fresh parsley, chopped Method 1. Bloom the yeast by mixing it with the warm water and sugar in a small bowl. Cover with clingfilm and leave for 10 minutes until foamy. 2. Sift the flours, baking powder and salt in a separate bowl. Make a well in the centre, then add the yeast mixture and yoghurt. Start by mixing with a fork and, once the flour is mostly incorporated, use your hands to bring it together in a ball. No kneading is required. Cover the bowl with clingfilm and leave it in a warm place for at least 2 hours or preferably overnight, until it doubles in size. 3. Divide the dough into four equal pieces. Place each piece on a lightly floured work surface and flatten with your palm. Using a rolling pin, roll out into 1 cm-thick rounds. Place the bocconcini and grated Gruberg into the centre of each round of dough (I use 1 ball of bocconcini per round, but you do you and live your best cheese life). Draw the edges of the round towards the centre until it comes together, like a paper bag. Be sure to squeeze the end to seal the cheese inside. Place the cheese-filled dough bags with the seam side down, sprinkle lightly with flour and cover with a dish towel. Allow to rest for 15–30 minutes. 4. Use a sheet of paper towel to grease a cast-iron or non-stick skillet with ½ a teaspoon of butter. 5. Roll a cheese-filled dough bag into a round, about 1cm thick. Place the round of dough in the skillet and cook over a high heat to start for 1–1½ minutes, until the underside is golden (you may have to experiment with the heat of the pan to achieve the perfect naan). The surface should bubble. Flip and cook the other side for ±1 minute until it puffs up – then you know you're on the money. Repeat for each bag, using the butter as you go. 6. To serve, brush the naan rounds with melted butter, and sprinkle over some nigella seeds and chopped parsley. This recipe is an extract from Kamini Pather's debut cookbook, All Dhal'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dhal'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
News24
26-05-2025
- General
- News24
Spinach tart with yoghurt and cheddar crust
Ingredients - CRUST 250g (grams) - plain flour 50g (grams) - finely grated cheddar - pinch of salt ½teaspoon - ground black pepper 100g (grams) - unsalted butter, melted and cooled 80ml (millilitres) - amasi or full-cream yoghurt (add 30ml (2T) water if using thick yoghurt) - FILLING 50 - unsalted butter 1 - onion, chopped 2 - garlic cloves, chopped 300g (grams) - leaves of morogo or spinach, chopped 1 - handful basil leaves or other herbs 5 - eggs, lightly whisked 1cup - amasi or full-cream yoghurt 50 - grated cheddar, plus extra to sprinkle on top - GREEN OIL (OPTIONAL) 2tablespoon - finely chopped chives 2tablespoons - finely chopped parsley 80ml (millilitres) - extra-virgin olive oil 1 - lemon, juiced ½teaspoon - ground black pepper - pinch of salt Method Description: Preheat the oven to 180°C. CRUST Place the flour, cheese, salt and pepper in a bowl and mix to combine. Add the butter and amasi (or the yoghurt and water if using) and stir to combine then bring together and knead gently to form a dough. The mixture won't be very wet but add some water if it is too crumbly to press together. Press the mixture into a 23cm fluted tart tin so that the crust is even all over. Use a cup measure to press the base down so it is even and to press the sides so the crust comes up at a 90° angle. Trim the top with a sharp knife and chill the pastry for at least 1 hour. Place the tart shell in the oven for 15–20 minutes until it is light golden then remove and set aside. Press the centre down if it has puffed up a little during baking. FILLING Melt the butter in a large frying pan or saucepan over medium heat. Add the onion and season with salt and pepper then cook for 3–4 minutes until softened. Add the garlic and cook for another minute then add the morogo or spinach leaves and cook for 2 minutes or until wilted then stir through the basil. Remove from heat and cool. Combine the eggs, amasi (or yoghurt) and the cheddar and season with salt and pepper. Add the cooled spinach mixture and stir to combine then add to the tart shell and distribute the mixture evenly. Sprinkle over an extra handful of cheddar if you want it extra cheesy. Place on a baking sheet and then into the oven and bake for 30 minutes or until just set.
Times
21-05-2025
- Health
- Times
The best yoghurt for your gut health — is it Greek, skyr or kefir?
The milk aisle of the supermarket often takes the crown for being the most confusing — stacked with an ever expanding choice of products. The yoghurt aisle, however, is a close runner-up. There's natural, Greek, flavoured, low-fat, no-fat, kefir, skyr and sugary gloop that you squeeze out of tubes. So what should we be stocking up on and what ought to be left on the shelves? 'It may be an acquired taste but kefir is king,' says James Vickers, a nutritionist at Vitality health insurance. This tangy, fermented dairy product is made by fermenting kefir grains — clumps of bacteria and yeast that look a bit like sprigs of cauliflower —rather than live cultures, so it's not strictly a yoghurt but usually ends up in
The Independent
14-05-2025
- Health
- The Independent
117-year-old reveals eating three yoghurts a day could be the secret to a long life
The key to a long life is eating plenty of yoghurt, according to a woman who lived until the age of 117. Maria Branyas Morera was the oldest living person on earth and since she died in August 2024, she has been the focus of scientific interest. Researchers from Barcelona, Spain, have studied her gut microbiome and published a paper on their findings. The results have not yet been peer-reviewed on the supercentenarian - someone who lives longer than 110 years - but they still provide an insight into how dietary choices could help extend your lifespan. The study suggested Ms Morera had an exceptionally healthy gut and had cells that functioned as if they were 17 years younger than her age. Researchers say her microbiome was 'anti-inflammatory' and contained high levels of bifidobacteria – a genus of gastrointestinal bacteria, also known as gut microbiota, that resides in our digestive tract. Before she died, Ms Morera told an interviewer that the secret to her longevity was avoiding smoking and alcohol, going on daily walks, following a diet rich in fruit and vegetables and eating three yoghurts a day. She also put her long life down to being surrounded by friends and family and avoiding 'toxic people'. It is thought Ms Morera's varied diet of fruit and veg and plenty of yoghurt boosted her gut health and perhaps even extended her lifespan. Inside your gastrointestinal tract, there are trillions of bacteria and microbes, which all contribute to the gut microbiome. This is instrumental in keeping your immune system functioning. Those with a greater variety of microbes in the gut have lower inflammation, which is known to decrease the risk of experiencing chronic conditions such as heart disease and type 2 diabetes - that's why experts believe good gut health boosts longevity. However, yoghurt is particularly good at boosting gut health because it is a fermented food – it's made by heating milk, adding bacteria and incubating it. This process produces probiotics and when consumed, the bacteria can support the gut by outcompeting harmful microbes. 'Natural yoghurt contains live bacterial cultures that help maintain a balanced gut microbiome, which plays a role in everything from digestion to immunity, mood, and inflammation,' Rob Hobson, nutritionist and author of Unprocess Your Life, told The Independent. 'Regularly eating fermented dairy like yoghurt has also been linked with lower levels of inflammation and a reduced risk of metabolic disease, certain cancers, and age-related decline.' But he stressed that yoghurt isn't a 'silver bullet'. Instead, it is the overall quality of her diet and lifestyle that contributed to her old age and gut health. Eating a variety of fruits and vegetables is one of the best things you can do for your gut, he explained. Mr Hobson said: 'They're packed with fibre and polyphenols which are plant compounds that feed beneficial gut bacteria and help them flourish. 'This boosts microbial diversity, which is a strong marker of good gut health. In turn, your microbes produce short-chain fatty acids like butyrate, which help lower inflammation and keep the gut lining healthy,' he added. In addition, a daily walk also likely helped improve her gut health. That's because 'regular movement encourages the growth of beneficial bacteria, especially those that produce short-chain fatty acids like butyrate. These are known to reduce inflammation and support the gut lining,' according to Mr Hobson.
The Independent
12-05-2025
- Health
- The Independent
Eating three yoghurts a day could be the secret to a long life, said 117-year-old
The key to a long life is eating plenty of yoghurt, according to a woman who lived until the age of 117. Maria Branyas Morera was the oldest living person on earth and since she died in August 2024, she has been the focus of scientific interest. Researchers from Barcelona, Spain, have studied her gut microbiome and published a paper on their findings. The results have not yet been peer-reviewed on the supercentenarian - someone who lives longer than 110 years - but they still provide an insight into how dietary choices could help extend your lifespan. The study suggested Ms Morera had an exceptionally healthy gut and had cells that functioned as if they were 17 years younger than her age. Researchers say her microbiome was 'anti-inflammatory' and contained high levels of bifidobacteria – a genus of gastrointestinal bacteria, also known as gut microbiota, that resides in our digestive tract. Before she died, Ms Morera told an interviewer that the secret to her longevity was avoiding smoking and alcohol, going on daily walks, following a diet rich in fruit and vegetables and eating three yoghurts a day. She also put her long life down to being surrounded by friends and family and avoiding 'toxic people'. It is thought Ms Morera's varied diet of fruit and veg and plenty of yoghurt boosted her gut health and perhaps even extended her lifespan. Inside your gastrointestinal tract, there are trillions of bacteria and microbes, which all contribute to the gut microbiome. This is instrumental in keeping your immune system functioning. Those with a greater variety of microbes in the gut have lower inflammation, which is known to decrease the risk of experiencing chronic conditions such as heart disease and type 2 diabetes - that's why experts believe good gut health boosts longevity. However, yoghurt is particularly good at boosting gut health because it is a fermented food – it's made by heating milk, adding bacteria and incubating it. This process produces probiotics and when consumed, the bacteria can support the gut by outcompeting harmful microbes. 'Natural yoghurt contains live bacterial cultures that help maintain a balanced gut microbiome, which plays a role in everything from digestion to immunity, mood, and inflammation,' Rob Hobson, nutritionist and author of Unprocess Your Life, told The Independent. 'Regularly eating fermented dairy like yoghurt has also been linked with lower levels of inflammation and a reduced risk of metabolic disease, certain cancers, and age-related decline.' But he stressed that yoghurt isn't a 'silver bullet'. Instead, it is the overall quality of her diet and lifestyle that contributed to her old age and gut health. Eating a variety of fruits and vegetables is one of the best things you can do for your gut, he explained. Mr Hobson said: 'They're packed with fibre and polyphenols which are plant compounds that feed beneficial gut bacteria and help them flourish. 'This boosts microbial diversity, which is a strong marker of good gut health. In turn, your microbes produce short-chain fatty acids like butyrate, which help lower inflammation and keep the gut lining healthy,' he added. In addition, a daily walk also likely helped improve her gut health. That's because 'regular movement encourages the growth of beneficial bacteria, especially those that produce short-chain fatty acids like butyrate. These are known to reduce inflammation and support the gut lining,' according to Mr Hobson.
