Preparation
Wash the potato and wrap it tightly in tin foil.
In a preheated oven, bake the potato at 200°C for 45-60 minutes.
Pierce the potato with a knife to ensure it is properly cooked.
Once it has softened, remove it from the oven.
In the meantime, cut the avocado in half, remove the seed, peel and dice it.
Peel and zice the onion and tomato.
In a bowl, mix the red beans, corn, onion, avocado, tomato, and add 1-2 tablespoons of olive oil and half the lime.
Add salt and pepper to taste.
Remove the sweet potato from the tin foil and cut it in half, lengthwise.
Place the vegetable mixture on the baked potato halves and a add a large dollop of yoghurt.
Serve with a bit of chili and extra slices of lime.
Preparation
For this recipe you can use fresh strawberries (if they’re in season). Simply wash them and place them in the freezer overnight.
Only two ingredients are required for the ice cream sandwich.
Empty the yoghurt into a blender and add the frozen strawberries.
Blend until a homogeneous mixture is obtained.
Make sandwiches using the biscuits and serve while the ice cream is still smooth and creamy.
Preparation
In a deep bowl, mix the cheeses, yoghurt and mint.
Spread a country pastry sheet on your working area and coat with olive oil.
Place 2-3 tablespoons of the cheese mixture in the middle to form a line lengthwise.
Fold until a long roll is formed, then turn it round itself to form a spiral.
Coat the pita with oil and sprinkle with sesame and black caraway.
Bake in preheated oven, at 160°C for 40 minutes until golden.
Preparation
In a pan, heat the olive oil and sauté the onions for 5-6 minutes.
Beat the tomatoes in a food processor and place them in the pan.
Add the broth and simmer for 10-12 minutes.
Add the groats and continue cooking for 8-10 minutes.
Remove from heat and add the yoghurt and basil.
Stir and serve.
As an option, you can add a spoonful of yoghurt on every dish.
Preparation
Preheat the oven to 160°C.
In a large bowl, mix the flour, semolina and sugar.
Slowly add the eggs, yoghurt, olive oil and the diluted marmalade, and beat in a food mixer at medium speed for 2-3 minutes.
Pour the mix into an oblong cake tray, which you have previously coated with olive oil and flour.
Bake for 50 minutes, until golden-brown.
Remove from the oven and place on a grate to cool.
For the frosting:
Mix the yoghurt with the marmalade, then coat the cake and sprinkle with lemon zest.
Preparation
Preheat the oven to 170°C, at the fan-forced setting.
In a pan, heat the olive oil and sauté the tenderloins on all sides for 4-5 minutes.
Coat the meat with cumin powder, salt and pepper, then place them in a cooking tray and cook them in the oven for 30-35 minutes.
Cut the baby potatoes in half and place in a cooking tray. Sprinkle them with lemon juice and cumin. Add some salt if necessary.
Cook for 45-55 minutes until golden-brown.
Heat the vegetable broth and add the yoghurt. Add salt and pepper, and stir.
Cut the tenderloins in thin slices, serve in individual plates, garnish with yoghurt sauce, and add the potatoes.
Preparation
Mix the flour, mastiha and salt, and slowly pour the sunflower oil and water until a firm dough is obtained.
Let the dough stand for ½ an hour.
In the bowl of a food mixer, add the sugar, yoghurt, farmer’s cheese, milk cream, honey, mastiha and egg yolk. Beat while slowly adding the baking powder.
Whisk the eggs into a meringue and fold carefully into the bowl.
Coat the tart pan with oil and spread the dough. Pour the filling, level with a spatula and bake in a preheated oven at 160°C for approximately 1 hour.
Preparation:
Knead the ingredients for the flour until a smooth, pliable dough is obtained.
Cover and let it stand for an hour.
In a deep skillet, heat the oil and sauté the onions, scallions and zucchinis for 7-8 minutes.
Remove from the heat, add the spice mix, groats and yoghurt, and season with salt and pepper.
Sprinkle corn starch on your work bench and spread the dough to form a sheet 8-10cm larger in diameter than the baking tray.
Carefully spread the dough in the tray, add the filling, then fold the excess dough inwards to cover part of the filling.
Coat the pie with olive oil and bake in a preheated oven at 175°C for approximately 45-50 minutes.
Whisk the egg white with the milk and coat the pie when half of the baking time has elapsed.
Preparation
In a food processor, beat the chickpeas until a thick purée is obtained.
Add the flour, onions, scallions, parsley, mint, cumin, salt, pepper and olive oil, and beat again until they’re mixed well.
Knead the mix, cover, and let it rest to allow the aromas to blend.
Form the dough into balls and roll them in the breadcrumbs, making sure their entire surface is covered.
Fry them in hot oil until golden-brown.
Mix the yoghurt with the olive oil and mint.
Serve the chickpea balls with the dip.
Preparation
Boil the beets, peel and dice.
Add the kale and diced apples
In a bowl, mix the yoghurt olive oil, vinegar, and garlic.
Season the salad with salt and pepper and sprinkle with yoghurt sauce.
Mix again, garnish with walnuts and serve.
