Yoghurt Archives - ΔΕΛΤΑ

Ground meat mini pies with cumin and yoghurt

Preparation

Mix the flour, salt, and butter.

Add the yoghurt and knead the mixture until a soft dough is obtained.

Place the dough in the fridge for 1 hour.

Sauté the onion and cumin in olive oil for 3-4 minutes.

Add the ground meat and continue sautéing for 3-4 minutes.

Dissolve the paste in 100ml water, pour over the meat and continue sautéing for another 7-10 minutes.

Add the salt, pepper and coriander, and let cool.

Spread the dough to a thickness of 1cm and cut into 10cm discs.

Place one teaspoon of the stuffing in the middle of each disc and coat the edges with the egg.

Fold in half and press on the edges with a fork—or your hands.

Coat again with some egg and sprinkle some cumin on top.

Cook in the oven at 180°C, for 20-25 minutes, until golden.

Mix the ingredients for the dip and serve.

Creamy Mushroom Soup with Truffle Oil and Yoghurt

Preparation

Heat the butter and olive oil in a deep pan.

Finely chop the garlic and mushrooms, and sauté until they’re soft.

Add salt, pepper and the wine and stir for 1-2 minutes.

Add the vegetable broth and bring to a slow boil for 10-15 minutes.

Using a hand blender, beat the soup while adding the yoghurt.

Stir and serve, adding some chives and a few drops of truffle oil.

Rooster casserole with DELTA Complet Yoghurt and Mustard Sauce.

Preparation

Season the rooster with salt and pepper and lightly sauté in a nonstick pan or large pan, with 3 tablespoons of olive oil.

Add the chopped onion and carrots and continue sautéing for 5 minutes.

Transfer the rooster, carrots and onion to a casserole. Place the small onion slices next to the rooster.

Pour the wine on the contents of the casserole and coat the rooster with the mustard and half the yoghurt. Cook at 170-180 °C, for 80 minutes.

Remove the liquids from the casserole and beat them in a blender, along with the vegetables.

Pour the mixture in a small pan, add the rest of the yoghurt, and heat while stirring.

Taste the sauce and add salt and pepper accordingly.

Serve the rooster in equal portions, along with roasted potatoes and sauce.

TIP: If your casserole isn’t large enough, cut the rooster in pieces.

Fillet Mignon Beurre Clarifié with Yoghurt sauce and Truffle Oil.

Green pea purée:

Place the green peas, laurel leaf and onion in a small pan and bring to a boil.

When the peas have softened, remove the laurel leaf, drain the peas and beat them with a hand blender along with the olive oil, salt and pepper.

Yoghurt sauce:

Place all the ingredients in a bowl and stir until a homogeneous mixture is obtained.

Beurre clarifié:

In a small pan, heat the butter until it melts.

Let it stand for a few minutes, until the butter separates from the butter.

With a spoon, we remove the butter from the pan, making sure that the milk remains at the bottom of the pan.

Fillet mignon:

Place the greens in a pot with boiling, salted water for 3 minutes.

Drain the greens, place them in a small bowl and sprinkle them with olive oil, salt and pepper.

Season the filets with salt and pepper.

Place the beurre clarifié in a skillet over high heat and sauté the filets on both sides, until they are cooked exactly the way you prefer.

To serve:

Spread a layer of yoghurt sauce on a plate with a spoon or spatula, leaving a small space without sauce.

Place the greens on the empty space, with the filet on top, cut in half.

Garnish the dish with spots of green pea purée, slivers of radish and garlic sprouts. Finally put two drops of truffle oil on the filets.

Yoghurt, with Chia seeds & Fresh Cranberries

Preparation

Place all the ingredients (except the fresh cranberries) in a blender.

Blend on high speed to create a smooth mixture.

Serve in individual glasses and top with fresh cranberries, mint leaves and chia seeds.

Open Pita with Eggplant and Yoghurt

Preparation

Start with the eggplants, as they require more preparation time. Wash the eggplants, cut them into thick round slices and sprinkle them generously with salt. Place the slices in a colander and strain them for 30 minutes, as this removes excess water and their bitter taste.
Once again, rinse the eggplant slices, strain them thoroughly and place them in a large platter. Add enough olive oil to ensure that all sides of the eggplant slices are covered. Line a large baking tray with greaseproof paper and place the eggplant slices on top. Cook at 180°C, at the forced-air setting, for 30 minutes, ensuring that they’re properly cooked inside and they’ve taken on a nice colour.
Prepare the yoghurt sauce by mixing the yoghurt, tahini, lemon juice and a pinch of salt in a large bowl.
Dice the tomatoes and cucumbers, place them in a bowl and add olive oil, salt and pepper.
Finely chop the parsley and place it in a small bowl.
Boil the eggs for ten minutes, until they’re hard.
In a skillet, heat an Arabic pita bread for half a minute, then place it on a plate. Spread a dollop of yoghurt sauce on the pita bread, then add eggplant chunks, 1-2 tablespoons of the tomato mix, chopped parsley and half an egg. Serve with some fresh-squeezed lemon juice.
We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Yoghurt Cream with Oat Granola

Preparation

Add the oil, honey, salt and brown sugar in a bowl and whisk lightly until a homogeneous mix has been obtained. Add the oats and almonds.

Mix all the granola ingredients with a spoon and spread them in a baking tray, on greaseproof paper. Using a large spoon—or your hands—press on the mix to create a solid layer about 2cm thick.

Cook the granola in a preheated oven at 170°C, at the fan-forced setting, for 20 minutes approximately. Remove the tray from the oven.

Lightly heat the honey and mix with the lime juice in a bowl. Add the yoghurt and lightly stir.

Serve the yoghurt cream in individual bowls, sprinkle with lime zest, add some granola and enjoy!

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Tacos with Chicken Marinated in Yoghurt

Preparation

In a bowl, mix the turmeric, the paprika, the garlic powder, the thyme, the Cayennne pepper and a pinch of salt.

Place the chicken in a large bowl, sprinkle it with olive oil, add two tablespoons of yoghurt along with the spice mix, and stir vigorously. Let the chicken marinate for 30 minutes.

In a food processor, place the peeled and seeded avocado, 1 tablespoon of lime juice, 200gr of yoghurt, a pinch of salt and, optionally, 1 garlic clove. Blend until a homogeneous mixture is obtained.

Dice the tomatoes and onions, place them in a bowl and mix well.

We place a grill-pan on medium-to-high heat and cook the chicken on both sides until golden.

Reduce the heat and wait for a few more minutes to ensure it has cooked thoroughly.

Alternatively, sauté the chicken, then place it in a baking tray and cook it in the oven at 200°C in the fan-forced setting for 10 minutes.

To serve, spread some yoghurt on each tortilla, place shredded pieces of chicken on top, then add vegetables, coriander leaves and the avocado cream.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Greek Easter Bread with forest fruits

Preparation

Toast the Greek Easter Bread slices until golden

(Tip: Use thick slices as they will remain soft in the centre.)

Place a toasted slice on each dish, then add a dollop of yoghurt, forest fruits and 1 teaspoon of almond flakes.

I personally choose raspberries or blueberries, but any forest fruit is fine. Also, you can sweeten this simple dessert by adding honey.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Light Mango Cheesecake

Preparation

Empty the yoghurt in a large bowl, add the honey, vanilla, a bit of lime juice, and stir well.

Break the digestive biscuits into crumbles and divide into two bowls or glasses.

Pour the yoghurt-honey cream on top of the biscuits.

Peel and dice the mango, and add to the dessert.

Serve with a touch of lime peel.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)