JAMIE OLIVER'S HOMEMADE YOGURT
Homemade yogurt is easy, versatile and healthy. The uses are endless - marinades, baking, desserts, breakfasts, great on top of spicy lamb, curry, rice, couscous etc. The natural live cultures in the yogurt turns the natural sugar in the milk into acid; which again causes the milk to thicken and turn slightly sharp/tangy. Cooking time does not include the 6-8 hours needed for the yogurt to set.
Provided by Deantini
Categories Breakfast
Time 40m
Yield 4-6 cups, 12 serving(s)
Number Of Ingredients 2
Steps:
- Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours.
- Place in the fridge to chill; it will keep for 1 week.
THE BEST WINTER VEG COLESLAW
Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I've used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it's also healthier.
Provided by Jamie Oliver
Categories Sides Jamie at Home Vegetables Dinner Party British Vegetable sides
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
- Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
- Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
- In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
- Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
- Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.
Nutrition Facts : Calories 103 calories, Fat 4.3 g fat, SaturatedFat 1.4 g saturated fat, Protein 4.5 g protein, Carbohydrate 12.1 g carbohydrate, Sugar 11.1 g sugar, Sodium 0.94 g salt, Fiber 4.8 g fibre
YOGURT, MINT AND LIME MARINADE
Steps:
- Mix together the ingredients and smear over your chosen meat before leaving it to marinate.;
JAYME'S COLESLAW
Shredded cabbage is tossed in a tangy dressing in this quick five-ingredient coleslaw.
Provided by Jayme
Categories Salad Coleslaw Recipes With Mayo
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together the brown sugar, apple cider vinegar, mayonnaise, and celery seed. Add cabbage and toss to coat.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 16.8 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 91.1 mg, Sugar 15 g
COLESLAW WITH TAHINI YOGURT DRESSING
This light coleslaw swaps mayonnaise for yogurt and tahini paste to make a low fat, super healthy side dish - perfect for a BBQ
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Put the tahini, yogurt, garlic, and some seasoning in a large bowl and mix until smooth. The dressing will thicken so add 2-3 tbsps cold water to loosen it. Add the vegetables to the dressing, and toss together until everything is well coated.
Nutrition Facts : Calories 109 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
HEALTHY COLESLAW
Get the kids cooking with this simple coleslaw - they'll be keen to eat it if they've helped out
Provided by Emma Lewis
Categories Buffet, Lunch, Side dish, Snack, Supper, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Mix the yogurt, mustard and mayonnaise together in a bowl. Then, use a grater attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.
- Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 151 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
COLESLAW WITH APPLE AND YOGURT DRESSING
Provided by Bon Appétit Test Kitchen
Categories Dairy Leafy Green Side Fourth of July Picnic Vegetarian Quick & Easy Yogurt Low Cal High Fiber Backyard BBQ Dinner Mayonnaise Apple Broccoli Carrot Healthy Low Cholesterol Cabbage Party Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
- Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
- No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.
COLESLAW WITH YOGURT DRESSING
Provided by Florence Fabricant
Categories easy, salads and dressings, side dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
- Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
- Check seasonings and add the parsley just before serving.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 367 milligrams, Sugar 6 grams
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