Posts Tagged 'yogurt'

Cream of Broccoli Soup

Longing for a new way to enjoy broccoli, I thought a bowl of soup sounded good. This recipe is versatile enough to serve warm in the winter and cool in the summer.

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Yoghurt temperature trick

So I’ve been making my rich yoghurt with my Yogourmet for 3-1/2 years. It always seemed to turn out fine. It gets thick, tastes tart and I seemed to tolerate it. Appearances aside, something was very wrong.

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Yonana Muffins

yonana muffins

This recipe is modified from the recipe found in the BTVC book. It’s been my replacement for bread and my breakfast every day. I figure I’ve eaten over 2700 muffins in three years. I love them.

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Bombay Beef

The carrots add mellowness and color while the raisins are a nice blast of sweetness in an otherwise spicy dish.

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Strawberry Smoothie

I know you miss chocolate ice cream. You know that I cannot replace that, but I can offer you this rich, creamy treat. And hey, it’s good for you.

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Keeping yoghurt thick

thick yoghurt

(click on the image for the full picture)

Part of the secret of thick yoghurt lies in your scooping technique. The keep your yoghurt thick, you want to let the liquid that naturally separates segregate to one low-laying spot. Click the image above. If you remove yoghurt such that each time you leave behind a smooth slope to the side of the container, you’ll achieve maximum thickness. Just pour off the liquid before you scoop.

The yoghurt forms a continuum from wetter, thinner yoghurt at the bottom of the container to dryer, thicker yoghurt at the top.

Now where’s my honey?

U P D A T E: The thickest, mildest yoghurt I’ve ever made was with light cream and Yogourmet freeze-dried starter.

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Creamy Tomato Soup

creamy tomato soup
Comfort food, tomato style.

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