recipes for healthy living

Tag: yoghurt

Greek Style Lemon Roasties & a Delicious Chopped Salad

The only upside of an horrific holiday in Crete many years ago, was a walk down a dark beach towards a light at the end at the end of the beach, which we had been told was a great local restaurant. The simple Taverna with a huge brick oven in which they roasted whole chickens and potatoes with Greek lemons and herbs. The memory of that meal has stayed with me, long after the nightmare of the alco-fueled teenagers celebrating their leaving certificate has dimmed.


Greek Style Lemon Roasted Potatoes
100ml rapeseed oil
4oz butter, melted
Juice and zest of a lemon
2 cloves garlic, minced
1 large tablespoon dried oregano (make sure it isnt really old!)
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes peeled and halved

Oven at 200C
Combine the oil, melted butter, lemon juice & zest, garlic, oregano and salt and pepper.
Add the potatoes and toss to coat.
Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes to an hour.
Serve with a roast chicken and the chopped salad – below.

Chopped salad with yoghurt dressing

For the Dressing
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp sugar
1 ts minced garlic
4floz Greek yoghurt

Mix everything except the yoghurt and set aside for a few minutes
Add the yoghurt and whisk to combine

For the Salad
1 cucumber deseeded and grated, squeezing out as much water as you can
1 head of lettuce of choice – I like romaine
4 handfuls of rocket
3oz walnuts toasted and chopped
2tbsp each of fresh dill mint and flt leaf parsley chopped
Salt and Pepper

Wash and dry the salad leaves then roll up like a cigar and chop
Toss into a bowl, add the cucumber, herbs, rocket and half the walnuts
Toss the dressing over the salad and season generously
Top with the remaining walnuts and serve

Turkish eggs

A weekend away in London with a visit to Providores sparked my obsession with these eggs, I picked the brains of a work colleague from Turkey which helped me hone this recipe even more. Apparently there is an old Anatolyian recipe for eggs with Turkish yoghurt, which would never be served with Sourdough toast but believe me it’s all the more yummy with it. The chilli butter has a wonderful nutty undertone with the heat and flavour of the chilli flakes and paprika. A sprinkle of flat leaf parsley and you are good to go. Believe me when I say that this is a really unexpected delicious way to have eggs, after all who would expect that eggs on yoghurt could be so nice but trust me this is really worth trying. My other half calls it a protein blast of deliciousness.

Turkish Eggs

per person
4 tbsp Glenisk Greek yoghurt
1 small garlic clove, crushed and mashed
1 tsp olive oil
2 large eggs
25g butter
½ tsp hot paprika
large pinch chilli flakes
2 tbsp flat leaf parsley finely chopped
A squeeze of lemon juice
Sourdough bread, sliced and griddled

Crush the garlic clove and add them into yogurt with the olive oil and lemon juice. Whisk gently until it is mixed. Season and tip into the serving bowl.
Melt butter in a saucepan, spoon off the foam until you are left with the clear liquid, bring to a high heat then add paprika and chilli flakes to season.
Remove from heat when it sizzles.
In a deep pot, bring water to boil. Add salt and a tbsp of vinegar into the water.
Crack one egg into a small cup and lower the cup into gently simmering water and then gently twist it and turn the egg into boiling water.
Repeat the same for the remaining egg but allow the first one to settle a bit before adding the second egg and don’t add it on top of the first egg.
Cook each egg for about 3-4 minutes until the outer layer becomes opaque and the yolk is still a bit soft, but not too runny.
When you are ready to serve, remove the eggs from the water with a slotted spoon, drain and place them atop the yogurt in each plate. Spoon over the melted butter sauce over the eggs and yogurt and drizzle
any remaining over the sourdough slices. Sprinkle over the parsley and serve immediately.

Courgette and Herb Rosti with Coriander Yoghurt dip


I have memories of courgettes growing in our garden growing up. They were the first thing grown in my garden when we got our house, those alongside a great crop of peppers…. the peppers have never been repeated – beginners luck probably. This makes a simple but delicious lunch and lots of veggies work to make these little rostis but I think courgettes are one of my favourite.

2 Medium Courgettes or 1 large one
3 eggs
2big handfuls each of chopped parsley, coriander and mint
2 oz butter
Grate the courgette and if you have a potato ricer use this to squeeze all the liquid out of it. if not put it into a colander and sprinkle with salt and leave for about 20 minutes
Rinse the courgette well, Tip it into a square of muslin and twist and squeeze to get as much if the wet out as possible.
Chop your herbs and combine with grated courgette into a bowl
Beat eggs and tip into ingredients adding a good seasoning of salt and pepper
Melt the butter in a non stick pan
Add 2 tbsp of the mixture and flatten slightly to form a little pancake. You should be able to fit 2 or 3 pancake shapes at a time I the pan.
Let them cook over a moderate heat for 3 or 4 mins a side until underside is golden brown. flip over and cook the other side. Serve with coriander yoghurt dressing and a plate of lovely salad leaves dressed with your favourite olive oil.

Coriander Yoghurt Dip
This is gorgeous with a plate of your fave veggies and especially delicious with these little pancakes. it’s really simple but the delicious tartness from the dip combines perfectly with the rostis.

Combine 2 tbsp each of natural yoghurt, creme Fraiche, 2 cloves of garlic mashed and crushed, 1 tbsp of olive oil, a squeeze of lemon juice, a hsndful of chopped coriander and some salt to season.


Beetroot dip and goats yoghurt dip

Selection of DipsSunday night is always get ready for the week night – laying out our clothes and thinking about what food or snacks we need. It can be hard to have access to tasty healthy lunches and snacks especially if work is in an industrial park like mine used to be. These recipes are really easy to prepare and bring to work in little containers and stick in the fridge until you are ready to enjoy. Bring a selection of your favouite veggies to enjoy them with.

Goats cheese and yoghurt dip

9oz fresh goats cheese

4 tbsp Greek style natural yoghurt

1 garlic clove – chopped and mashed into puree with a little salt

1 tbsp each of your favourite herbs (any of Flat leaf parsley, chives, thyme, tarragon, chervil, mint, coriander)the list is endless. Ensure they are finely chopped

Mash the goats cheese and yoghurt using enough yoghurt to get a loose but not runny consistency

Mix the garlic thoroughly into the cheese and yoghurt

Stir in the herbs and season to taste

Great with chopped veggies

Well worth making even if you only have parsley and chives!

Beetroot Dip

I love love love beetroot. I grow it and really rate it  – rich in antioxidants and nutrients, great for cardio vascular health and I could eat this dip every day.

The recipe here is loosely based on Skye Gyngell’s recipe though I always omit the chilli so that Eva can have it and also it does depend on what herbs I have in the house. It is delicious eitherway!

500grammes beetroot

1 garlic clove peeled mashed and crushed

2 tbsp mint, 4 tbsp coriander stalks and leaves

2 tbsp extra virgin olive oil

5 tbsp Greek style natural yoghurt

1 tbsp of balsamic vinegar – I have one flavoured with Pomegranate which I use for this though any good balsamic will do

1 tbsp of spice mix like garam masala

Put everything bar the yoghurt into the blender and blend well to quite a smooth puree.

Add the yoghurt and pulse till mixed. Taste for seasoning.

Coriander and Pistachio raita

For each 1 person:-

1 tbsp each of chopped fresh coriander, chives and mint

1 inch piece of red chilli deseeded and finely chopped (more if you like it!)

1 tsp nigella (black onion) seeds (These add a lovely nutty peppery flavour)

1 tbsp shelled raw pistachios roughly chopped

150g greek style yoghurt

Mix everything together and season generously with black pepper and a little salt.

If you are doing this to being into work for lunch, keep your nuts separate until ready to eat to ensure maximum crunch.

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