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NEW SUMMER RECIPES

No Churn Lemon Curd Ice Cream

NEW SUMMER 2010 RECIPES

New gorgeous Summer recipes and photography from TOTAL Greek Yoghurt for long lunches with friends and family, midweek quick fixes and delicious puddings, all simple yet smart enough to withstand dinner party scrutiny. The simplest no churn Lemon Curd Ice-Cream, baked Strawberry Tart, low fat Turkey Burgers, Butter Chicken, Smoothies and one pot three Dips are just a few of the eleven new recipes.

Made using TOTAL Greek Yoghurt which is considerably lower in fat than cream. TOTAL is 100% preservative and additive free and contains no artificial sweeteners, thickeners or added sugars. Straining the yoghurt during production means that TOTAL Greek Yoghurt can be heated without splitting making it extremely versatile (not recommended for TOTAL 0%). It is delicious eaten alone, with fruit or with nuts and honey, and makes a good accompaniment or ingredient in a wide range of dishes, sauces, dips, marinades, smoothies, desserts and baking. Additional recipes are available at www.totalgreekyoghurt.com

For High Res Jpegs please contact julie@trafficpartners.co.uk tel 07973 854465

Lemon curd and TOTAL Greek yoghurt ice cream

This is a fabulous dish for a sweet treat or as a dessert for guests.

Prep time 10 minutes
Freezing time minimum 2 hours
Serves 4 people

Ingredients

• 300ml double cream
• 300g TOTAL 2% Greek Yoghurt
• 1 jar Lemon curd

Method
• Whisk the double cream to soft peek then fold in the TOTAL Greek yoghurt and lemon curd then continue whisking to full peak.
• Transfer into a freeze proof plastic container of equal depth (ie not a bowl), cover and freeze for a minimum of 2 hours.
• If making more than 2 hours ahead, remove the ice cream from the freezer 30 minutes before serving and leave in the fridge to soften slightly.

To serve
3 scoops per person and decorate with mint and candied lemon.

Chefs tip
This can be made with orange curd and is a delicious treat for all the family. Consume the ice cream within 7 days.

4 Minute Raspberry ripple frozen yoghurt

Prep time 5 minutes
Serve immediately
Serves 4 people

Ingredients
500g TOTAL 2% Greek yoghurt
250ml Frozen raspberries
2tbs Honey or maple syrup if desired

Method
Put the TOTAL Greek yoghurt into a food processor, add sweetening if desired and then pour in frozen raspberries and blitz.

To serve
When the mix is to your desired consistency serve immediately in your favourite glasses.

Chefs tip
You can substitute the fruit for any other frozen fruits like fruits of the forest, blackberries, and strawberries. This recipe can be made with 0% TOTAL Greek yoghurt for a healthier option.

1 pot 3 dips (can be made with TOTAL 10%, 2% and 0%)

This is 3 quick easy recipes to make delicious dips for a lunch time treat or to share with your friends over a glass of wine.

Prep time 15 minutes
Cooking time 15 minutes
Serve immediately
Serves 4 people

Sweet Chilli dip

Take a third of a pot of TOTAL Greek yoghurt and mix with Chinese sweet chilli dip. Add as much or as little to taste.

Roast Garlic dip

Take 1 head of garlic, cut it horizontally.
Roast the garlic in a medium heated oven for 15 minutes. When golden brown allow to cool and squeeze out the sweet garlic pulp and mix with a third of a pot of TOTAL Greek yoghurt.

Pecorino, basil and pine nut dip
25gm grated pecorino cheese
2 leaves of fresh basil
1tsp chopped toasted pine nuts
1/3 pot of TOTAL Greek yoghurt
Mix all the ingredients together in a bowl.

To serve

Arrange the dips in ramekins and serve with your favourite crudities and bread sticks or rice cakes.

Chefs tip if you don’t have any pecorino cheese then use parmesan

Smoothies

These are great quick easy breakfasts to enjoy on the move or at work for your mid-morning break.

Mango and melon Smoothie

Prep time 5 minutes
Serve immediately
Serves 1 person

Ingredients

50g fresh mango (why not use the pre prepared fruit available in most supermarkets)
50g mixed melon (why not use the pre prepared fruit available in most supermarkets)
200g TOTAL 0% Greek yoghurt
75ml breakfast fruit juice i.e. orange, apple etc

Method

Simply blitz all the ingredients together in a food processor, Smoothie maker or with a stick blender.
Serve immediately or put into a thermal cup and take it to work.

Black cherry and TOTAL Greek yoghurt Smoothie

Prep time 5 minutes
Serve immediately
Serves 1 person

Ingredients

50g black cherries, with stones removed
200g TOTAL 0% Greek yoghurt
100ml breakfast fruit juice i.e. cranberry, blackberry or summer fruits etc

Method

Simply blitz all the ingredients together in a food processor, Smoothie maker or with a stick blender.
Serve immediately or put into a thermal cup and take it to work.

Baked strawberry tart

A classic great English tart but with TOTAL Greek yoghurt.

Prep time 15 minutes
Cooking time 40 minutes
Serves 8 portions

Ingredients

1 8inch shop brought raw flan case (preferably sweet pasty but short crust will do)
300g strawberries, washed, dried and husks removed
2 eggs
50g caster sugar
½ tsp vanilla essence
75ml double cream
75g TOTAL 2% Greek yoghurt
A little icing sugar to sprinkle

Method

- Set oven at 180c, blind bake flan in usual method using rice or baking beans for 10 minutes. Remove baking beans and bake for a further 5 minutes, this will stop the bottom of your tart being soggy.
- Cut strawberries in half and arrange neatly in the baked flan case.
- Mix the eggs, sugar, vanilla essence, double cream and yoghurt to form custard. Reduce the temperature in oven to 170c.
- Pour the custard mix onto the strawberries in the flan case and bake for 25 minutes or until lightly brown and the custard has set.
- Do not over bake it, you want it fairly soft.

Allow tart to cool and sprinkle with icing sugar and serve

Chefs tip

You can use any summer fruit with this recipe but not frozen fruit as this will make the tart too soft. Try serving this with a nice chilled glass of your favourite dessert wine or Rose. If you are using strawberries out of season, baking them in the tart will soften and sweeten them.

Teriyaki Char grilled rib of beef

A delicious rib of beef in ginger, garlic and teriyaki sauce with TOTAL Greek yoghurt, ideal for the BBQ.
Prep time 15 minutes
Marinating time 12 – 24 hours
Cooking time depends on how you like your steak cooked
Serves 4 portions

Marinade

1 pot 500g TOTAL 2% Greek yoghurt
2 cloves of crushed garlic
1 bulb of grated fresh root ginger
50ml soya sauce
25g brown sugar
50ml rice vinegar

Beef
4 250gm rib eye steaks or 1 kilo rig eye of beef

Method for marinade

- Mix all the above ingredients together ensuring the sugar is dissolved in the soya sauce and rice wine vinegar before adding yoghurt.
- In a large resealable plastic bag pour in 50% of the yoghurt mix and retain the rest as a wonderful dip to serve with your steak.
- Place your chosen steaks into the bag and marinate for up to 24 hours.
- To cook char grill on the BBQ

Chefs tip

If you have a jar of ready made Teriyaki sauce in the cupboard this can be used but still add the garlic and root ginger. The marinade and dip works equally well with lamb rumps or pork. Using the yoghurt helps to tenderise the meat for a melt in the mouth dish.

Spicy turkey cakes with herby TOTAL Greek yoghurt

Prep time 15 minutes
Cooking time 15 minutes
Serves up to 8 people or 4 main course portions

Ingredients

Turkey Cakes
500g turkey mince
½ red onion, diced
1 garlic clove, crushed
1 tsp chilli flakes or more if you like them spicier
1 egg yolk
50g fresh white breadcrumbs (this will help to form a more stable turkey cake)
50g TOTAL 2% Greek yoghurt
Seasoning to taste

For the dip

250g TOTAL Greek yoghurt (0%, 2% or classic)
2tbsp fresh summer herbs (tarragon, parsley, chervil, basil and dill, whatever you have available)
1 iceberg lettuce

Dip

Mix the TOTAL Greek yoghurt and your chosen fresh summer herbs together to make a cooling herby dip which is much healthier for you and the kids than using mayonnaise.

Method

- Mix the turkey, onion, garlic, chilli flake, egg yolk, breadcrumbs and yoghurt together and season to taste.
- Divide the mix into 8 equal amounts and form little turkey patties.
- Cook the cakes on the BBQ until ready, (10-15 minutes) then place 1 cake in a lettuce leaf, a spoon full of herby TOTAL Greek yoghurt dip.
- Wrap the cake up with the lettuce leaf and serve.

Chefs tip

As we know too much white bread is not good for us, by using the lettuce leaf adds a lovely crunchy texture to the lovely cake instead of a burger bun..

Butter Chicken

Prep time 20 minutes
Cooking time 20 minutes
Serves 4 people

Ingredients

4 chicken breasts cut into chunks
2tbsp vegetable oil
25g butter
1 onion, diced
1/4tsp cinnamon
1tsp garlic crushed
1/2 tsp ground turmeric
1tsp ginger, crushed
25g ground almonds
1tsp chilli powder
1tbsp tomato paste
220g can of chopped tomatoes
100g TOTAL Greek yoghurt
Season to taste

Method

- Season the chicken with salt and pepper and fry in a large pan with vegetable oil until the chicken is golden brown.
- Remove chicken from the pan and add the butter and melt.
- Add onion, cinnamon, crushed garlic, turmeric, ginger, almonds and chilli powder and fry until onions are soft.
- Add the chicken and any juices to the pan followed by the tomato paste, chopped tomatoes and the TOTAL Greek yoghurt.
- Bring to the boil and season to taste and cook for a further 10 – 15 minutes until chicken is cooked through.

To serve

Serve with freshly cooked rice and Naan bread.

Chefs tip

To add some colour and more flavour at the end of cooking fold in a bag of fresh baby spinach and cook until it wilts.

Spicy Chickpea patties with cucumber and mint dip

This is a great twist on a classic middle eastern Falafel dish served with a cooling cucumber and mint TOTAL Greek yoghurt dip, wrapped in crispy lettuce leaves makes a great BBQ dish or lunchtime snack

Prep time 10 minutes
Cooking time 10 minutes
Serves 4 people

Ingredients

For the patties
25ml vegetable oil
1 small onion, finely diced
1tsp ground cumin
1tsp ground coriander
400g can chickpeas, washed and drained
1 clove of garlic, crushed
50g wholemeal flour (white flour will do)
75g 2% TOTAL Greek yoghurt
1 tbsp chopped parsley or coriander
Seasoning

For the dip
1/4 cucumber, grated
¼ bunch of mint, chopped
125gm 2% TOTAL Greek yoghurt
1 iceberg lettuce

Method

- Heat oil in a large pan and fry the onions, cumin, ground coriander until the onions are soft. Then add in the chickpeas and garlic then fry for a couple more minutes.
- Add the flour and turn out into a bowl and mash with a potato masher.
- Add the yoghurt to lighten and bind the mix together.
- You need to mash this until it is fairly smooth. Season to taste.
- Divide into 6 patties and pan fry until golden brown on both sides.

Dip

Mix the cucumber, mint and yoghurt together and chill.

To serve

Place the patties onto lettuce leaves with a spoonful of the cucumber and mint TOTAL Greek yoghurt dip, then wrap the patties individually with the lettuce leaf.

Crisp banana filo bake with chocolate sauce and TOTAL Greek yoghurt

A sure hit with the kids. Easy to make and delicious.
Prep time 10 minutes
Cooking time 15 minutes
Serves 4 people

Ingredients

Samosa
2 large ripe bananas
2tbsp honey
4 sheets filo pastry
A little egg wash

Chocolate sauce
100ml milk
100g milk chocolate
200g 2% TOTAL Greek yoghurt

Method

- Crush bananas in a bowl and add honey to taste
- Lay one sheet of filo pastry on the bench, brush with egg wash then lay another sheet on top then egg wash the top layer
- Cut into 4 strips then spoon 1/8th of the banana mix on to the strips and fold diagonally to form samosa shape. Repeat with the second two sheets of filo pastry
- Bake in oven 200oc until golden brown and allow to cool a little

Chocolate sauce

Warm milk in a pan then add chocolate, when the chocolate has melted then fold in 100gms of TOTAL Greek yoghurt to make a rich chocolate sauce

To serve

Place 2 banana samosa on plate drizzle with chocolate sauce and a spoon full TOTAL Greek Yoghurt….. Delicious

Roast pepper and pasta salad with TOTAL Greek Yoghurt

Prep time 20 minutes
Cooking time 20 minutes
Serves 2 people

Ingredients

1 red pepper
200g 0% TOTAL Greek Yoghurt
100g penne pasta or whatever you have in the cupboard
50g sun blush tomatoes chopped
25g toasted pine nuts
A little chopped fresh basil or dill
Seasoning to taste

Method

- Rub pepper with a little oil, roast in hot oven until soft and dark brown.
- Remove outer skin then cut in half and remove seeds. Be careful it will be hot. Then dice.
- Cooked the pasta, and then drain and leave to one side still warm.
- Add the roast pepper to pasta, then tomatoes and pine nuts with basil.
- Fold in the TOTAL Greek yoghurt and season to taste

(To toast the pine nuts put them in a hot frying pan until golden)

Chefs tip

This is a great salad as a health meal, or as a lunch time snack. Serve hot or cold

For further information and high res jpegs contact Julie@trafficpartners.co.uk tel: 07973854465