Natural yogurt: one pot, five amazing recipes
Always find yourself with leftover yogurt and nothing to do with it? Let these great recipes inspire your cooking, from breakfast to dinner
You have the best intentions at the start of the week… You buy a big pot of natural yogurt, ready to cool down a curry, or top your cereal with, or to marinate chicken in. But then, the week gets away with you, you forget you had some yogurt to use up, you’ve run out of ideas, and it just goes off and develops a new life form.
Well, there’s no need to panic anymore, and more importantly, there’s no need to waste delicious natural yogurt. There are so many ways you can use yogurt in your cooking, from breakfast, to sweet, through to savoury.
With one pot of Yeo Valley natural yogurt, here are five amazing recipes you can make next week.
- 4tbsp porridge oats
- 2 bananas
- 225g Yeo Valley natural yogurt
- 250ml Yeo Valley whole milk
- 3 pitted dates
- 1tsp ground cinnamon
- Place the porridge oats in a non stick pan and lightly toast until golden brown. Allow to cool.
- Place the rest of the ingredients in a blender (a KitchenAid Artisan Blender would be perfect) and whizz until smooth.
- Add half of the porridge oats and blend again.
- Pour the smoothie into glasses and sprinkle over the remaining oats to serve.
- 200g plain flour
- 10g baking powder
- 10g sugar
- 1 egg
- 200g milk
- 350g Yeo Valley natural yogurt
- 50g honey
- 1 punnet of blueberries
- 20g toasted sesame seeds
- Before you make the pancakes, you will need to strain the serving yogurt – we suggest doing it the night before, if not, a couple of hours should be fine. To strain the yogurt, pour 250g into some clean muslin cloth. Place in a sieve and leave draining over an empty bowl.
- Once you have your strained yogurt, you are now ready to make your pancakes.
- To make the pancakes, add all of the dry ingredients to a bowl. In a separate bowl, beat the egg with the milk and yogurt. Once combined, pour into the dry ingredients and mix well using a whisk. Allow to stand for 10 minutes.
- To cook, place a pan onto the stove and add a small ladle of the pancake mixture. Cook for about 1 minute on either side or until golden brown on both sides.
- To assemble your breakfast, place the pancakes onto a warm plate and spoon the strained yogurt onto the middle of each pancake. Drizzle the honey over the pancakes before sprinkling over blueberries and toasted sesame seeds. Finish with finely shredded mint and serve.
- 2 eggs
- 40g Yeo Valley natural yogurt
- Knob of butter
- Cheese/ham/other vegetables
- Beat the eggs together and add the yogurt. Pass through a fine sieve.
- Melt the butter in a pan as normal and add the egg mixture. Make your omelette in the usual way.
- Finish with your favourite filling!
- 1 1/2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 carrot, finely diced
- 2x 400g tins green lentils, drained
- 200ml vegetable stock
- 400g chopped tomatoes
- 1tbsp tomato puree
- 2tsp ground cinnamon
- Small bunch of oregano, chopped
- 1 bay leaf
- 1tbsp lemon juice
- 2 aubergines, sliced
- 300ml Yeo Valley 0% fat natural yogurt
- 1 egg
- 50g vegetarian hard cheese
- Heat the oven to 180°C/160° fan/gas mark 4. In a large pan with a lid, heat 2 tsp of the oil and gently fry the onions for 3-4 mins, until soft. Add the garlic and cook for a further minute. Add the carrot, lentils, stock, tomatoes and tomato purée, cinnamon and oregano and stir well.
- Drop in the bay leaf and season to taste
- Bring to the boil, then turn down the heat and simmer with the lid on for 30 mins. Remove the lid and simmer for 10 mins more until the lentils and carrots are tender and the juices have reduced to make a thick sauce.
- While the lentils are cooking, mix together the remaining oil and the lemon juice and brush a thin layer onto the aubergine slices. Heat the grill and brown the aubergine slices on both sides.
- In a separate bowl, mix the yogurt, egg and half the cheese together. Remove the bay leaf from the lentils and spread half of the lentil mixture into a large lasagne dish. Top with a layer of aubergine. Repeat, finishing with an aubergine layer. Pour the yogurt mixture over the top and sprinkle with the remaining cheese. Bake for 45 mins until the top is golden brown.
- Spice blend: 1 small bunch mint leaves
- 3cm piece root ginger, peeled
- 2 cloves of garlic, peeled and chopped
- 1 small onion, chopped
- 1-2 green chillies
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- Curry: 1 onion, slices
- 200g raw tiger prawns
- 100ml vegetable stock
- 1tbsp oil
- 100ml Yeo Valley 0% fat natural yogurt
- 50g green beans
- 50g sugar snap peas
- 50g baby corn, cut in half lengthways
- To serve: 1 small bunch coriander leaves
- 2 spring onions, finely slices
- 1 lime, juice only
- Whizz all the ingredients for the spice blend in a food processor until it’s a smooth paste. Fry the paste in a non-stick pan for a few mins until fragrant. Add the onions, stir into the spices and cook gently for a further 4-5 mins until tender.
- Add the stock along with the beans, peas and sweetcorn and simmer for another 5 mins. Add the prawns and cook for a couple of mins until they turn pink, then stir in the yogurt.
- Serve the curry in bowls with the veg piled high. Top with the spring onion, coriander and a squeeze of lime.