Last month, I was fortunate to receive my own weight in Total Greek yoghurt. I have never seen so much yoghurt in my life. It was amazing. I was so shocked I forgot to take a photo of it. There was so much of it, I gave some away to family and friends as I did not think I could use it all by the use by date. Here are some of the things that my family, friends and I did with the Total Greek yoghurt:
- Serve it simply with fruits and honey
- Put it in a fruit smoothie
- Added it to a curry to calm the fiery spicy heat down
- Put a dollop on chili con carne instead of sour cream
- Make raita and tzatziki for Indian/Greek feasts
However, two of my absolute favourite things to do with Greek yoghurt is to make some kind of fruit fool and bake a cake with it. I was lucky enough to win a copy of Nigel Slater’s new book ‘Tender Vol II: Fruit’ and in it was a recipe for blueberry fool. The recipe is simplicity itself: cook the fruit (can be any soft fruit you like) with sugar and a spot of water until softened, whip up some double cream until soft peaks are formed, mix it with the yoghurt and then once the fruit has cooled slightly, stir it in. It was lovely and very yummy.
As this week is National Baking Week, it seems only right to show you the cake that I made with the Greek yoghurt. My cake is a honey lemon yoghurt cake that was inspired from an Ina Garten (Barefoot Contessa) recipe. I made the cake using the quantities on the recipe, however I made the cake in a more British way by mixing the eggs, butter and sugar together first and then adding all the other ingredients. I baked the cake in a square cake tin and it cooked for about an hour. To glaze the cake, I warmed some honey in a saucepan and poured it over the still warm cake. My work colleagues loved the cake and thought that the yoghurt gave the cake an interesting texture. It is one I will make again.
Many thanks to Julie for sending me the Total Greek Yoghurt