Yogurt tea cake recipe

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….

Ingredients

  • 1 cup yogurt
  • 3 cups flour
  • 2 cups sugar
  • 2 spoons baking powder
  • 1 cup milk
  • 1 cup oil (I used olive, but I think a more neutral vegetable oil might be better)
  • 1 pinch salt
  • 3 eggs

Directions

  1. I put in a mixer yogurt, flour, sugar, baking powder, oil, milk, a pinch of salt, and finally added 3 eggs while the ingredients were mixing. I poured the mixture in a loaf oven dish previously greased and floured and put it in a 390F oven for about 1 hour. I let it set for a while before slicing it. For an extra touch you can dust it with powder sugar.
  2. It is perfect for tea or breakfast: it is similar to a pound cake but much lighter.

No bake yogurt cake

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.

No bake yogurt cake

Ingredients

  • 2 (250 gms) yogurt tubs
  • 1 (200 ml) small heavy whipping cream carton
  • 20-30 graham crackers
  • 1/3 (about 30 gms) stick butter
  • 1 packet powder gelatin
  • fruit to decorate

Directions

  1. First prepare a spring form pan by lining it with parchment paper. This is probably the most difficult past of the cake, as you want the paper to be smooth on the sides.
  2. Melt the butter in the microwave and blend it with the cookies until you get a mixture of damp cookie crumbs. Press the cookie mixture into the cake mold to form a base for your cake. Put the mold in the freezer while you prepare the filling to allow it to solidify.
  3. In a bowl warm the yogurt and melt the gelatin in the yogurt. Whip the heavy whipping cream and, when stiff, mix it well to the yogurt mixture.
  4. Take the mold out of the fridge and spread the yogurt mixture over the base. Put in the fridge to solidify for about 3-4 hours.
  5. When the cake has solidified, decorate with your favorite fruit. In honor of the fourth of July I used blueberry and strawberries.
  6. Keep the cake in the fridge until serving and put the leftovers back in the fridge.

Yogurt panna cotta (no cream in this recipe!!)

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….

Yogurt panna cotta (no cream in this recipe!!)

Yogurt panna cotta (no cream in this recipe!!)

Ingredients

  • 1 cup greek yogurt
  • 1 cup milk
  • 1 packet gelatin
  • 2-4 tbs sugar
  • vanilla extract

Directions

  1. First soak the gelatin in cold water. In the mean time warm your milk. When the milk is starting boiling add the sugar, the vanilla extract and the gelatin and mix well.
  2. Add the yogurt to the milk and again mix well to combine.
  3. Using a strainer, pour the mixture in 4 small bowls or cups or 3 larger ones. The strainer will allow you to get rid of any undissolved gelatin lump.
  4. Place in the fridge and let solidify for a couple of hours. Decorate using your favorite fruit, jam, jelly, preserve or sauce and serve.

Goat milk yogurt and thyme biscuits

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.

Goat milk yogurt and thyme biscuits

Ingredients

  • 9 oz. flour
  • 1.5 oz. butter
  • 4.5 oz. goat milk yogurt
  • 3 oz. milk
  • 1 tsp thyme
  • 1 tsp salt
  • 2 tsp baking powder

Directions

  1. Mix all the ingredients by cutting the butter into the flour. As soon as the dough is formed, form in a brick and place in the fridge until well chilled (about 1 hour). The dough should be speckled with butter clumps.
  2. Take the dough from the fridge and roll out in a long rectangle. Fold into thirds and place in the fridge to chill. Repeat the procedure 4-6 times. This will create the layers.
  3. Roll out the dough one final time and cut your biscuits. Bake at 400F for 20-30 minutes.

Eva’s Classic Greek Tzatziki Sauce

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 it’s 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.

Enjoy!