Enjoy cooking these four delicious food recipes from My Daddy Cooks, as demonstrated at the Total Greek Yoghurt ‘I Love My Lunch Box’ picnic beside Tower Bridge.
The recipes include such scrumptious and easy-to-make lunch box food as peanut butter and yoghurt dip, roasted vegetables, bacon and pasta salad, gyros with lamb (or falafel) with tzatziki, and berry smoothie.
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Peanut Butter and Greek Yoghurt Dip
Ingredients:
3 tbsp Total Greek Yoghurt
2 tbsp smooth peanut butter
A sprinkle of ground cinnamon
A drizzle of honey
Slices of fresh fruit to serve (apples, bananas – even pears)
Method:
1. Mix the yoghurt, the peanut butter and the honey together in a bowl.
2. Top with the ground cinnamon and serve it with the fruit slices to dip.
Roasted Vegetables, Bacon and Pasta Salad
Ingredients:
250g farfale pasta
100g Total Greek Yoghurt
1 red pepper, sliced into 1cm strips
1 red onion, sliced
1 courgette, cut into 1cm wide sticks
1 garlic clove, chopped
150g mushrooms, chopped (I prefer chestnut mushrooms)
1 carrot, peeled and cut into sticks
100g bacon, chopped
A drizzle of balsamic vinegar
Honey
Olive oil
Salt and freshly ground pepper
Method:
1. Preheat your oven to 200ºC/ 400ºF/ Gas Mark 6
2. Mix all the vegetables and the bacon together in a large baking dish. Drizzle over some olive oil, a small drizzle of balsamic vinegar and a really good drizzle of honey. Mix well together.
3. Roast the vegetables and bacon in the oven for about an hour until they are well cooked, stirring occasionally. You want them to be soft and a little crispy.
4. Cook the pasta according to the instructions on the packet and drain.
5. Take the vegetables and bacon out of the oven and stir them into the pasta, together with the greek yoghurt.
6. Season with salt and pepper and add a little honey if you would like the salad to be a touch sweeter.
7. Leave to cool down and store in an airtight container in the fridge.
Lamb (or falafel gyros) with tzatziki
Ingredients:
Four soft, large pitas or flat breads
320g lamb mince
A pinch of ground cumin, ground coriander and ground cinnamon.
½ cucumber
4 heaped tbsp Greek yoghurt
2 tsp mint sauce
2 handfuls of shredded iceberg lettuce
1 carrot, grated
Sultanas (optional)
Olive oil
Salt and freshly ground pepper
Method:
1. Prepare the lamb mince by mixing it together with the spices, salt and pepper.
2. Heat up a frying pan to a medium heat, drizzle in a little olive oil and fry the mince, breaking it up into small pieces as it cooks. It will release quite a lot of liquid – you will need to cook it until it is browned and dry. If you intend to refrigerate the lamb too, pat it try with some kitchen towel to soak up the last bits of fat. This will mean it will refrigerate nicely.
3. Make the tzatziki. Mix the yoghurt and mint sauce together in a bowl. Peel the cucumber and scrape out the seeds using a teaspoon. Grate the cucumber and squeeze out any extra liquid. Stir the cucumber into the yoghurt.
4. Fill each pita with the lamb, the lettuce, the grated carrot, a good dollop of tzatziki and some sultanas (optional). If you are using a round flat bread, simply place the fillings in a line down the middle of the bread, fold in both side to create a wrap and fold over the bottom too to close it off. Wrap aluminum foil around the bottom half to keep it all well in place.
Berry Smoothie
Ingredients:
75g red berries. Blueberries work particularly well and have the added bonus of being good brain food!
150g Total Greek Yoghurt
4 tbsp milk
1 very ripe banana
Method:
1. Blend all the ingredients together in a food processor or blender. Add a little extra milk if you think the mixture is a bit thick.
2. If you like a sweeter edge to your smoothies, simply drizzle in a little honey.
For more recipes please visit: http://www.totalgreekyoghurt.com/recipes/latest_recipes.aspx
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Technorati Tags: cooking, healthy, pasta, recipe, salad
Randy Peterson and Greg Normandin prepare a meal for the staff at Specialty Commodities Inc. every Friday of every year. At 6:30am, Randy starts his day collecting ingredients at the local grocery store. Rather than using a recipe, he goes off of his intuition to season the food with an assortment of spices and seasonings, while incorporating the wide variety of ingredients Specialty Commodities distributes. Randy and Greg only use charcoal grills to grill the food.
Visit http://www.learnrawfood.com to see more raw food recipes. Raw food author and chef Jennifer Cornbleet shares how to prepare green juice using the Green Star Tribest Juicer, especially good for breakfast. From her DVD, Raw Food Made Easy.
To print this recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=150&Itemid=110
The Foodie is a food-cum-travel show hosted by Kunal Vijayakar. Foodie has traveled the length and breadth of the country in search of different tastes- whether it is cooking in peoples homes, or eating in restaurants, or simply scrounging around for street food- thereby capturing not just the flavor but also the culture of that particular destination.
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Think about, Good food cost more but Junk food cost less. Thats why we are fat.
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