As usual I had something close to going bad in the fridge. In this case it was yogurt. So I decided, after much solicitation form my BF, to bake a yogurt cake. I had never baked yogurt cake before, so I looked around the internet and I found that there is a general consensus on how to bake yogurt cake. Pretty much everyone uses the yogurt cup as a measuring tool and 7 yogurt cups worth of ingredients go in the mixture. I used Manu’s recipe as a guideline and for once I did not change much: the recipe looked simple and good enough without any need for adjustments….
I prepared a 4th of July cake. It is super easy to make, you don’t have to even turn on the oven or the stove and it is super fresh. Perfect for a summer dessert.
The other day I decided to make panna cotta but I wanted to make it without using any cream (which is king of , given that the name means cooked cream). Anyway I decided to go with yogurt and after a search on line I saw it was doable, you just have to use greek yogurt and milk.
Now I don’t think this makes it a no calorie dessert, but for sure is better than using cream and in any case it does taste super light and summery!
Today I am going to San Francisco for the weekend. Will be back home by Monday….
Last week I made my first biscuits ever. It was easier that I imagined and they turned out way better that I expected.
I followed the recipe in Micheal Ruhlman’s Ratio. And his procedure. The recipe is more of a ratio thingy, but the procedure was what sold me.
It was a puff pastry kind of procedure, where you “turn” the dough to create the flaky layers of dough.
Tzatziki is a popular Greek sauce that is often used as a dip with pita bread or enjoyed with various types of meat dishes such as souvlaki and gyros. It is best made with yogurt, but if you prefer not to use yogurt you may substitute it for sour cream. Keep in mind that the yogurt needs to strain for about 8 to 10 hours, so itâs best to begin the preparation the day before you plan to serve it. Some tzatziki recipes call for a bit of chopped dill or mint, but in this video Eva shows us how to prepare her version of this delicious sauce.
1 tub of plain yogurt
2 cloves of garlic crushed
Half a cucumber
1 tablespoon of olive oil
a pinch of salt (or to your taste)
1 tablespoon of fresh lemon juice
To begin you need to strain the yogurt. Place a cheese cloth or a few sturdy paper towels on a strainer and place the strainer in a bowl. Scope out the yogurt into the strainer and allow the water to strain for at least 8 to 10 hours in the fridge. Once the yogurt has been strained, discard the excess water and place the yogurt in a medium-sized bowl. Add the crushed garlic to the yogurt. Peel the cucumber, slice it in half, remove the seeds, and shred the cucumber using a cheese grater. Squeeze out any excess water from the cucumber and add it the yogurt mixture. Add the olive oil, salt, and fresh lemon juice. Stir the mixture well. Garnish with an olive or a slice of lemon.