Friday, 03 February 2017

Recipes: Natural yogurt

Rachel's natural yogurt brings us these delicious recipes to whip up for your loved one this Valentine's Day

SMOKED SALMON & ASPARAGUS WITH DILL & CHIVE DRESSING

Salmon--Asparagus 2

Ingredients
350g asparagus bunch
120g smoked salmon
100g Rachel's low fat Greek Style Natural yogurt
20g fresh dill, chopped
25g fresh chives, chopped finely
Zest of 1 lemon
Salt & pepper
Dash of olive oil

Method
1. Remove the woody ends from the asparagus by snapping the very bottom of each spear or remove the ends with a knife.

2. In a suitable pan place the asparagus spears and add cold water until they are just covered. Bring the water to the boil and then reduce the heat to a simmer. Cook the asparagus for 3 -5 minutes until tender – check the spears with a fork before removing.

3. Meanwhile, make the dressing. In a small bowl mix the yogurt and fresh herbs, zest and seasoning and mix well.

4. Once the asparagus is tender, turn off your stove top. Remove the pan and pour the asparagus through a strainer, being careful not to burn yourself on the pan.

5. Immediately, and working quickly, layer over the slices of smoked salmon.

6. Finish with a drizzle of yogurt dressing and olive oil and serve straight away.

CRISPY DUCK SALAD

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 2

Duck-salad


Ingredients
2 Gressingham duck legs
140g watercress
1 carrot, peeled and grated
100g mooli, peeled and grated (optional)
1 red chilli, deseeded and sliced finely
1 bunch spring onions, sliced

Dressing:
150g Rachel's Greek Style ginger yogurt
1 tbsp Hoisin sauce
1 tbsp Soy sauce
Sesame seeds
Please note: Mooli is an Asian giant white radish

Method
1.Heat oven to 200C/Fan 180C/Gas Mark 6. Score the skin of the duck legs and season. Heat a non- stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray and place in the oven for 10 – 15 minutes.

2. Remove the duck legs from the baking tray and allow to rest, use kitchen paper to absorb excess oil.

3. Slice the duck into strips or shred from the bones.

4. Add the salad ingredients into a large bowl, mix all the dressing ingredients together and toss the two together.

5. Transfer the salad to a serving platter and add the duck pieces.

6. Drizzle over the dressing and sprinkle with sesame seeds.

PERSIAN CHICKEN STEW WITH WALNUT & HONEY SAUCE

Preparation time: 10 minutes
Cooking time: 1 ½ hours
Serves: 4

Persian-stew 2

Ingredients
220g walnut halves
25g Rachel's unsalted butter
3 tbsp olive oil
1kg chicken breasts or thighs, trimmed of
excess fat
2 large onions, sliced
5 tbsp pomegranate molasses
2 tbsp sugar
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground black pepper
1 pint chicken stock
200g Rachel's Greek Style Honey Yogurt

To Serve:
Fresh pomegranate seeds
Rice or couscous

Method
1. First warm the walnuts in a pan on medium heat, stirring frequently until toasted. Remove from the heat and allow to cool. Once cool enough to handle, pulse them in a food processor or blender until finely ground

2. In a large frying pan or casserole pan heat the butter with the oil. When the butter has melted and the oil is hot add the chicken pieces. Work in batches so as not to crowd the pan. Cook until golden and remove them from the pan

3. Add the onions and soften until translucent. Do not allow them to stick to the pan

4. Return the chicken to the pan with the onions and mix in the pomegranate molasses, sugar and spices. Pour over the chicken stock

5. Bring to the boil and then simmer gently for 1 hour, stirring occasionally

6. Add the ground walnuts and continue to cook for 30 minutes. Ensure you stir them well as this will prevent the walnuts sticking to the bottom of the pan. Add the Rachel’s Greek Style Honey Yogurt and allow this to warm through

7. Remove from the heat and season to taste 8. Garnish with pomegranate seeds and serve with either rice or couscous

RASPBERRY SHORTBREAD HEARTS

Preparation time: 10 mins
Cooking time: 10 mins
Serves: 12 biscuits

Shortbread-hearts 3


Ingredients
225g Rachel's Lightly Salted butter,
softened
100g caster sugar
225g plain flour, sifted
Icing:
200g icing sugar, sifted
4tbsp Rachel's Low Fat Raspberry yogurt
A few drops of pink colouring, if required

Method 
1. Pre-heat the oven to 150C/300F/Gas Mark 2. Lightly grease a baking tray.

2. Place the butter and the sugar in a mixing bowl and beat together until pale. Add the flour and bring the mixture together until a soft dough is formed.

3. Tip the dough onto a floured surface and using a floured hand gently roll out to ½ cm thickness. Using a heart shaped cutter, cut out the dough and place on the prepared baking sheet.

4. Bake until golden brown for approximately ten minutes. Leave for five minutes on the tray to cool and then transfer to a wire cooling rack to cool completely.

5. To make the icing, mix the icing sugar with the Rachel’s Low Fat Raspberry yogurt and beat until smooth, add the colouring and beat again.

6. Using a small piping bag, pipe the raspberry icing within the contours of the biscuit. Allow to set.

RASPBERRY PAVLOVA

Preparation time: 1 hour
Serves: 6 individual or 1 large Pavlova

Raspberry-Pavlova 2


Ingredients
3 large eggs, separated
175g caster sugar
Topping
275ml whipping cream
200g Rachel's Low Fat Raspberry
yogurt
Fresh raspberries
Icing sugar, to dust

Method
1. Pre-heat oven to 140c/300F/Gas Mark 2.

2. Line a baking tray with greaseproof or parchment paper.

3. Take a clean bowl and whisk the egg whites until stiff peaks, you should be able to lift the bowl upside down without the whites sliding.

4. Gradually add the sugar, continuing to whisk.

5. Spoon the meringue in blobs onto the prepared baking tray.

6. Place the tray into the oven and bake for approximately 40 minutes to 1 hour. If you can, leave the meringues in the oven overnight to completely dry out.

7. Whip the cream with the yogurt and place on top of the meringues, decorate with fresh raspberries and add a light dusting of icing sugar. Serve immediately.

POT AU CHOCOLAT

Chocolate-pot 1

Ingredients
200ml double cream
130g dark plain chocolate (minimum 70% cocoa solids)
70g milk chocolate
2 tbsp liquid glucose
2 egg yolks
20g Rachel's Lightly Salted butter
100g Rachel's Greek Style Natural yogurt

To Decorate:
150g whipping cream, whipped to soft peaks
25g chocolate, grated

Method
1. Heat the cream, do not allow it to boil

2. Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there is a smooth consistency

3. Add the liquid glucose, egg yolks and butter and beat lightly to combine the ingredients into the chocolate mixture

4. Fold in the Rachel’s Greek Style Natural yogurt and then pour the mixture into the glasses and refrigerate for a couple of hours before serving

5. Decorate with a rosette of cream and decorate with shavings or grated chocolate


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