Chobani Greek Yogurt - a Review

I've been taking the Chobani Greek Yogurt pots to work for my lunch, I started with this Blood Orange flavour.

The yogurt is very thick, it is creamy but also has a slightly cloying texture which I haven't noticed in other 0% fat Greek Yogurts.  I really liked the blood orange sauce, it had a sharp acidity and cut through the diary beautifully. Definitely a thumbs up for the Blood Orange flavour.

Labels: 0% Greek Yogurt, Chobani, review

posted by Janice @ 20:19 3 Comments

Roasted Butternut Squash and Tomato Tart - Herbs on Saturday

I'm not quite sure what I did before I discovered Butternut Squash.  It has to be the most versatile of vegetables, that sweet, firm flesh goes so well with so many different flavours.  I combined the squash with tomatoes, bacon and basil in this tart with a single small courgette from my garden which needed to be used up.  As I am trying to cut back on calories, I used 0% Greek yogurt in the custard mix and it worked really well.  I had very positive comments from the family about this tart.  Vegetarians can just leave out the bacon with very little detriment to the texture and flavour.

Roasted Butternut Squash and Tomato Tart

1 quantity of shortcrust pastry  baked blind

1 Butternut Squash
8 small vine tomatoes, halved
1 courgette, sliced
8 rashers of streaky bacon
1 tbsp olive oil
200g 0% fat Greek Yogurt
3 large free range eggs
salt & freshly ground pepper
8 fresh basil leaves

1. Peel squash and deseed.  Cut into even sized pieces and put into a roasting tin.
2. Cut tomatoes in half and slice the courgette, place in roasting tin with squash.
3. Pour over the oil and mix through the vegetables, sprinkle with 1/2 tsp salt
4. Roast in an oven 200C for 30 minutes until the butternut squash is soft and slightly caramelised round the edges.
5.  Chop the streaky bacon into pieces and spread over the vegetables, roast for a further 10 minutes until crisp.


6. Place the vegetables and bacon into the pastry case.
7. In a bowl, whisk the eggs and stir in the 0% Greek yogurt, season with salt and pepper.
8. Pour the mixture over the vegetables.
9. Tear up the basil leaves and spread them evenly across the tart, push them down into the egg mixture.

10. Bake at 180C for 30 - 35 minutes until the egg mixture is set.

 I'm entering this tart for Herbs on Saturday run by Karen at Lavender and Lovage.

Labels: 0% Greek Yogurt, butternut squash, Herbs on Saturday, Lavender and Lovage, quiche, roasted tomatoes, tart

posted by Janice @ 08:51 19 Comments

Apple and Raisin Compote for Random Recipe #19

It's 'back to basics' at Random Recipes this month, just the pure and simple Random Recipe Challenge.  I took the lazy route of shutting my eyes and pointing at my book shelves, rather than doing things by numbers, but the random book I chose was Rose Elliot's "The New Vegetarian Cookbook".  There isn't anything much new about it now as it was published in 1986!  It's a great little book so if you don't own a copy, look out for one.

Again, I just 'let the book fall open naturally at the place' (fans of Ivor Cutler may appreciate that) and found myself at p75 in the Quick Main Meals section.  I chose to make the Apple and Raisin Compote because I had some apples which arrived in my grocery delivery in a somewhat bashed state, not great for eating but perfect for cooking and holding their shape.  I combined them with some Bramley cooking apples which cook down to a nice mush.

Apple and Raisin Compote

750g/1 and a half pounds cooking apples, peeled, cored and sliced
2 tsp honey (recipe states 2 tbsp but I found 2 tsp to be enough, I used Scottish Heather Honey)
1 small, well scrubbed orange
pinch of ground cloves
50g/2oz raisins

To serve: Greek Yogurt (I used 0% Fat Greek Yogurt)

Put the apples in a heavy-based saucepan with the honey, orange rind and juice, ground cloves and raisins.  Heat gently for 10 minutes until the apples are tender.   Serve hot or cold with the yogurt.

Easy isn't it?  But I tell you the smell of the honey, apples, cloves and orange was divine, I wish I could share it with you.



I used the photo of this recipe for the 365+1 photo prompt/digital layout that I do on my other blog for crafting,  Serial Crafter, I thought I'd share the layout here too!

Labels: 0% Greek Yogurt, 1986, Apple, compote, Ivor Cutler, raisins, Random Recipes, Rose Elliot, The New Vegetarian Cookbook

posted by Janice @ 19:45 8 Comments