Do you know food combinations that sound a bit random at first but then prove to be absolutely delicious? Poppy seeds, bananas and lemon is certainly on of them! I accidently stumbled upon this when instead of coconut flakes, I once topped my breakfast of banana slices with lemon soy joghurt with poppy seeds (daydreaming anyone?). Which proved to be an amazing combination! I first wanted to combine these flavours in a banana bread recipe, but the dense texture of banana bread didn’t really go as well with the flavours. So, I tried to make the dough “fluffier” by adding joghurt and using margarine instead of vegetable oil (which for an unknown reason always helps in creating a fluffy texture). The result isn’t really a banana bread anymore, so I decided to bake this in a muffin dish. This way, I ended up with perfect muffins that where crisp on the outside, but soft and light on the inside – simply delicious! Make sure to always beat the batter to a fluffy texture before adding the next ingredients, and add the flour last to keep the muffins from getting to dense. Continue reading
Tag Archives: joghurt
Winter is a quite hard season for salad lovers, since you don’t have such a big choice of vegetables as in the warmer seasons. Root vegetables however have their main season during winter, so feel free to use them for a tasty salad! This one combines slightly sweet beet roots with crunchy, sourish apples and a spicy horseradish dressing – perfect for a quick lunch or a no fuss dinner. If you want to take this to uni, I recommend carrying the dressing in a extra bottle to keep the salad fresh and crunchy. Continue reading
Even if it’s getting cold outside and autumn has finally displaced the last warm summer days, I still enjoy a fresh salad for a small lunch or supper. Admittedly, it doesn’t warm you like a hot soup or stew, but gives you plenty of vitamins and is quick and easy to prepare. Lamb’s lettuce is the perfect base for any autumn salad – it has a very mild taste and can be combined with sweet or hearty other ingedients. This salad combines lamb’s lettuce, crisp ball pepper, almonds and fruity cranberries for the perfect mixture of flavours. Give it a try! Continue reading
I’ve heard a lot of people say that they don’t really know what to do with couscous – or even how to cook it. Though, it is quick and easy to make and you can use it in many delicious dishes. Just like this one: It combines couscous with spicy curry, fresh green beans and ball peppers with a sauce from joghurt and lime. And believe me, preparing the couscous is the easiest and quickest part of it! 😉 Continue reading
If you don’t want to miss the taste of curry on a hot summer day (or, rather a warm spring day), why not try to make a fruity salad with a light curry dressing? Ready to eat in a couple of minutes, and sooooo delicious! Continue reading
- 250g potatoes
- 2 eggs
- 1 small red ball pepper
- 1 small apple (sweet ones like Gala work best)
- 3 tablespoons of joghurt
- 1-2 tablespoons of low fat mayonnaise
- 1 teaspoon of french mustard
- some gherkins (with the vinegar)
First, boil the potatoes until they are done and the eggs until they are hard. Before the potatoes cool down, peel and cut them in cubes. Now peel the eggs and cut them in halves. Get the egg yolk out of the egg halves and put it in small bow. Mix it with the joghurt, the mayonnaise and the mustard and stir until creamy. Add a little from the gherkin vinegar, the herbs and some salt and pepper, then mix with the potatoes and the diced egg white. Chop the apple and the ball pepper in cubes and add it to the potato salad. Leave it in the fridge for at least one hour before serving.
Note: This serves two hungry students.
I did not have that much time for posting on The Uni Cookbook the last weeks since with the end of the winter term a lot of deadlines kept me away from the cooker. Nevertheless, for the last day of term I decided to surprise my coursemates with some special “space” muffins – legal ones of course.
You need (for 20 muffins):
- 100g butter
- 100g joghurt
- 220g sugar
- 3 eggs
- 200ml milk
- 500g wheat flour
- 4 tablespoons of baking powder
- 1 tablespoon of vanilla essence
- 1-2 tablespoons of instant coffee
- 100g icing sugar
- 1-2 teaspoons of blue food colour
- 2-3 tablespoons of water
- white chocolate stars or sugar pearls
Mix the eggs, sugar, butter and joghurt and stir until creamy. Now add the milk, sift the flour and baking powder into the bowl with the dough and stir it well. Devide the dough in two halves and mix one part with the vanilla essence and the other with the coffee.
Now place a a paper muffin case in every hole of your muffin tray and start heating the oven. (If you don’t have paper muffin cases, you can also grease the muffin tray with a little butter.) In each muffin hole, fill in one tablespoon of coffee respectively vanilla dough. Mix the dough a little to get a nice dark-and-light pattern (but not so much that you don’t see a difference any more!). Put the tray in the oven and bake the muffins for 20-25 minutes at 180°C.
When the muffins are done, take the muffins gently out of the tray and let them cool down. For the icing, simply mix the icing sugar with the food colour and the water (add more if the icing is not creamy enough) and brush the muffins with the blue “space”. Sprinkle some chocolate stars or sugar pearls on top. Wait until the icing has dried, and then: enjoy!