I can’t remember where I first came across the recipe for French Yogurt Cake. It’s always just been there. But I never once felt the need to try it. There were always more exciting, more challenging cakes to try. Why go back to basics with a cake intended to be made with the help of toddlers?
This is why, my friends!
Beautiful, light, fluffy cakes that are the perfect teatime pick me up… or breakfast, coz it’s got fruit and yogurt in and that’s a breakfast food, right?
And, even though I possess no toddlers of my own (Darcy isn’t too good at baking, even though he loves the tasting part!) I can say with my limited knowledge of the species that this would be an absolutely brilliant recipe to bake with kids. No faffy weighing, just measure everything out using a yogurt tub and mix it up. Simple!
And so quick. The thing that takes the most time about this recipe is waiting for the oven to heat up! (Or sometimes it’s the pressing need to pop to the Co-op as you realise you’ve run out of eggs half way through!) We all know there are some days when you just want to get something in the oven without any hassle, these can be whipped together and out of the oven in less than half an hour (although I assume if you do choose to involve kids it will take longer…)
Don’t delay, give them a go today!
1 x 125g tub natural yogurt
2 tubs self raising flour
1 tub golden caster sugar
1/2 tub rapeseed oil
Pinch of salt
1 tsp vanilla extract
Zest of one lemon, grated*
~ 1 tub frozen raspberries
– Heat the oven to gas mark 4 / 180C.
– Prepare a tray with 6 mini loaf cases. Alternatively you can make this as a large loaf and just increase the cooking time.
– Put all of the ingredients except the raspberries in a mixing bowl and stir well to combine. Use the yogurt tub to measure out each of the ingredients.
– Divide equally between the mini loaf tins. (Space them well as this mixture rises!)
– Scatter the top of each cake with frozen raspberries.
– Bake for 20-25 minutes until a skewer inserted comes out clean. (If cooking as a large loaf 45 minutes to an hour)
– Allow to cool until just warm them devour! Also excellent when you allow them to fully cool before consuming!
Instead of Lemon and Raspberry these can be adapted to any flavour you like. I have also had great success with Chocolate Orange, just replace the lemon zest with orange zest and add 2 tbsp cocoa powder and a tub of chocolate chips instead of raspberries.
A little breakfast recipe here to ease back into the swing of things! This Rhubarb and Orange Compote is a nice zingy way to pep up your yogurt and museli and gets the day off to a great start! I didn’t used to be a breakfast person. In fact I spent about 28 years avoiding the meal! Nowadays, however, I cannot get going until I’ve had a good breakfast and I know that a bad breakfast will hold me back the whole day, no matter how much I’ve enjoyed it! (I’m looking at you, croissants!). I need protein to kickstart me, sugary cereals and pastries do me no good at all. I tend to turn to eggs but some days you just don’t want anything cooked, a cool bowl of greek yogurt, fruit and museli is just perfect for me then!
My love affair with rhubarb is well documented. I love the colour and the tartness. I think the combination of rhubarb and orange is just diving, a really zingy combination that hits your tastebuds and wakes you up! Perfect breakfast food!
Serves 2 generously, 4 more reservedly
~3 stalks rhubarb, trimmed
~100-150ml orange juice (just enough to come about halfway up your rhubarb in the pan)
2 tbsp sugar (or honey as a natural alternative) *
Plain Greek Yogurt and Museli to serve
– Trim your rhubarb and chop it to about 2″ lengths.
– Pop it in a small saucepan with enough orange juice to come about halfway up your rhubarb and the sugar or honey.
– Bring to the boil and simmer on a low heat for 10-15 minutes until your rhubarb is soft.
– You can serve it warm but I like to prep this in advance for a cold breakfast.
– Serve with greek yogurt and museli. I like to mix up my own museli according to my mood, this time it was oats, almonds, hazelnuts and goji berries.
*You may find you can dial down or even leave out the sugar here if you like. The sugar in the orange juice may be enough for you, especially if you are using a juice from concentrate rather than fresh as it has added sugars already. I still have a painfully sweet tooth but I’m getting there cutting down slowly!
This creamy, low fat, chicken curry is so comforting. It’s not too spicy, just a little bit of warmth to buck you up after a cold day!
The creaminess comes from Greek yogurt, after that it’s simply onion, spices, stock and chicken breast. It’s not too tricky and you get so much flavour for minimal effort!
Serves 2 (although can very easily be scaled up!)
1 onion, chopped
1 tbsp garam masala
1 tsp ground cumin
1tsp ground coriander
1 tsp ground ginger
1 tsp dried (or fresh) coriander leaves
1 tsp nigella seeds
1/4 tsp turmeric
1 stock cube
300ml boiling water
1 large chicken breast, diced
250g greek yogurt
– Heat a splash of oil in a large, depp frying pan.
– Add the onion and cook until soft.
– Add the spices and cook, stirring for a few minutes.
– Add the chicken and cook until the chicken is just white.
– Add the stock cube and water.
– Bring to a simmer and leave on a low heat for 20 minutes. You want the liquid to reduce until the spoon leaves a trail through the sauce.
– Remove from the heat and stir through the yogurt.
– Serve with rice and Cumin Roasted Cauliflower.
For years I had an aversion to making my own yogurt because my life already was a bit “knit your own yogurt” and I felt that it was just a step too far… however, when you desperately need 500ml yogurt for tomorrow’s dinner but only have 3 tbsp left there really are only 2 options. Drive 20 miles to buy a tub of yogurt, or make your own. No contest really. And now that I’ve done it and found it to be so very simple, and cheap, let’s not forget cheap in these testing times, I’m certain I’ll be doing it again.
Makes 500ml yogurt
just under 500ml milk (whole, semi or skimmed all work)
25g milk powder (optional, makes yogurt thicker)
3 tbsp natural live yogurt
– In a small pan heat the milk to 46-49C. You will need a thermometer, my sugar thermometer handily starts at 40C. Or, until you can keep your finger in it for 20 seconds without it burning apparently.
– Mix in the milk powder until dissolved and no lumps.
– Add your yogurt to a 500ml thermos then, once the milk is at about 46-49C pour in the milk, screw on the cap and shape well to mix.
– Alternatively mix the yogurt and milk in a bowl, cover it with clingfilm, wrap it in a towel and put on top of a radiator.
– Then leave for 6-8 hours or overnight.
– The next day ip out the yogurt into a container and refrigerate.
This is a great recipe as you can make it in advance and leave it to marinate overnight/all day or you can throw it together a scant hour before and it’s still a great tasting dinner. You want to serve it with a mild tasting vegetable as the marinade can have a bit of a kick to it and the contrast is welcome. A dollop of yogurt or creme fraiche works nicely too.
2 garlic cloves, crushed
2 tbsp smoky paprika
2 tsp ground coriander
2 tsp cayenne pepper
rind and juice of 1 lemon
2 tbsp chopped mint (either fresh or mint sauce will work)
2 tbsp chopped coriander*
200ml yogurt/creme fraiche
4 chicken breasts
– Mix the garlic, paprika, coriander, cayenne and lemon rind and juice in a bowl.
– Add the fresh herbs and yogurt and mix well.
– Spoon a few spoonfuls into the bottom of an oven proof dish.
– Slash the chicken breasts a few times diagonally then place in the dish on top of the mixture.
– Spoon the rest of the mixture over them making sure they are coated all over.
– Leave to marinate for about 30 minutes, overnight if possible.
– Heat the oven to Gas mark 6 and bake for 30 minutes.
– Serve with basmati rice and vegetables**.
* I keep a bunch of this in the freezer then just use scissors to chop off as much as I need for a recipe. I also keep a jar of it about for emergencies.
** Optional but delicious! I like to serve sauteed red peppers and either butternut squash roasted with a little garlic and sea salt or courgettes and green beans sauteed in butter.