TOTALly shinealicious - or is it? The yoghurt review thread

[TrillianAstra]

Shiney or Syc (inventor of Syc's patented yoghurty breakfast) will be along in a minute to explain I'm sure.

DS2 is helping me out with the yoghurt. He had one of the pots with the honey in and is now tucking into a pot of the normal stuff with a drizzle of honey over the top.

Oh sorry Sazz - just seen your message, will do.

Just put lots of yoghurt (the full fat stuff) into my leek and potato soup and OMG it is soooo creamy. Y>U>M>!

Did it just melt into the hot soup Trill?

Today I have used a big 2% tub in a cheesecake and a full fat tub in Kashmiri lamb (make a spice thing first rub it into the leg of lamb) then mix yoghurt with almonds, pistachios and turmeric and blitz up then literally coat the lamb in it and finish off with a drizzle of honey. This will be cooked tomorrow.

I love leek and potato soup btw

Yep, just melted in beautifully. Mmm, creeeeeeeeamy.

Strawberry Cheesecake with orange syrup

85g/3oz butter melted, plus a little extra
200g/8oz hobnob biscuits
2 x 300g tubs philly
3 sheets leaf gelatine
500g tub 2% greek yog
250g/9oz caster sugar
1tsp vanilla extract
zest and juice of 2 oranges
450g punnet strawbs sliced

Line the base and sides of an 8" springform tin with baking paper (use a little extra melted butter for this). Bash your biscuits up and mix with the melted butter. Put into your tin and chill.

Put 100g philly into a small pan and gently heat. Put the gelatine into a bowl of cold water to soften, this should take a few mins. Take the pan off the heat, squeeze out the water from the gelatine, then stir it into the warm philly until it melts completely. Scrape the remaining philly into a large bowl with the yoghurt, 200g sugar, vanilla extract, orange zest and gelatine mix. Beat until smooth, then tip onto your biscuit base and smooth. Chill for at least 5 hours or overnight.

For the syrup, gently heat the orange juice and remaining sugar until the sugar melts. Increase the heat, bubble for a few mins until syrupy then allow to cool.

To serve, place your sliced strawbs on top and drizzle with the cooled syrup.

but am out to impress my brothers new bit of totty who is coming for lunch tomorrow.

Just did yoghurt icing (yoghurt + icing sugar, easy) for my carrot cakes.

The lamb was gorgeous as was the yoghurt raita that DH made with the full fat stuff.

The cheesecake was really lovely, however I would put an extra leaf of gelatine in next time.

I'm going to use some yoghurt to cream-up my carbonara tonight I think.

Kind of fed up of trying to just eat the stuff though, even though I gave away 4 of my big tubs. In recipes it's great.

Me too Trill.

Have you got a recipe yet for the competition?

I'm not sure that anything I've done is very new, so I don't know really.

y SycIsTOTALLYFatFree Tue 08-Dec-09 14:53:59
Sorry to but in on exciting Xmassy chit chat, but here is my recipe which some of you will recognise as microscopically genetically mutated from a very early recipe I used to make a lot - you know, when I was actually on a diet and losing weight rather than sticking my head in the sand.

Christmas love to you all

Chicken with Creamy Leek and Mushroom sauce with Potato and Squash Cakes (Makes Meal for Two)

First peel and chop one large potato and put on the boil. Peel and chop butternut squash - about half the amount of potato you have prepped.
Put aside to chuck in with the boiling potatoes 5 mins before they are ready (or steam them separately if you can).
Once your root veggies are cooked, mash them together, season well with salt and pepper and set aside. Don't add any butter as the squash will be wet enough to bind the potato.

Fry two cloves of crushed garlic in olive oil for a few seconds in a large frying pan.

Add to to the hot pan to sliced chicken breasts and cook until meat is cook at least on the outside.

Add two large finely sliced leeks and 150 grams (or to taste) of chunkily chopped white mushrooms.

Fry until leeks are softened and chicken is cooked through.

Whilst this is happening, shape your mashed potato and squash into two large patties and fry in a separate plan in a small nob of butter until nicely browned and crispy.

Add to the pan about 6 tablespoons of nice, flavoursome chicken stock. Bring to the boil, then take the heat right down.

Spoon in 3/4 dessert spoons of 2% (or any %) fat Total Greek Yoghurt and stir through. Season to taste .Take off the heat.

Serve the chicken alongside the potato cakes and spoon over the creamy, sauce. Et Voila.

By SycIsTOTALLYFatFree Tue 08-Dec-09 12:04:13
Morning Ladies

I have received word from the lovely Julie of Total Yoghurt Fame.

So far, we have only submitted TWO, count 'em, TWO recipes (shame on us).

Another Ocado load of the white stuff awaits if we can beat BOF and whoever else has been diligent enough in the culinary prowess stakes.

She is also keen to hear what we all thought about the different varieties and how we used them. So, I'll go first.

I continued to eat all the 0% stuff in style of classic breakfast.

I MOST enjoyed however, the 2% pots with honey, which were to die for, and i found them much more practical for chucking in my bag and for eating at my desk at work for breakka.

I used my pot of 2% in cooking experiments, and will be submitted my ye olde leek and mushroom recipe, jazzed up, replacing cream cheese with Total 2% which was yummy.

The kids ate the full fat, as did DH. DH chucked muesli and honey in his and the kids had honey, strawbs and a digestive biscuit crumbled on theirs.

Recipe to follow.

Over to you all.

Okay, this is my recipe. Only very very slightly altered from what I normally do, but the yoghurt is definitely better than cream.

Creamy (but low-fat) spaghetti carbonara: it tastes sinful but isn't.

Serves 2

Boil kettle, put 200g of spaghetti to boil.
Dry-fry half a pack of lean bacon (about 125g) cut into small strips
in a non-stick frying pan. Don't worry if brown stuff sticks to the
pan.
Finely grate 50g parmesan, mix with 2 egg yolks, 1 whole egg, 2 tbsp
Total 0% yoghurt, and some coarse-ground black pepper.
Drain pasta, use either some of the pasta water or some white wine to
deglaze the bacon pan: put liquid in, let it bubble, rub wooden spoon
against all the stuck-on stuff. This should produce a lovely brownish
liquid. Boil a bit longer to let the liquid reduce.
Swirl the drained pasta in the bacon pan to get up all the lovely
juices, the put the pasta and the bacon back into the pasta pan.
Now, OFF th heat, stir the cheese/egg/Total mixture into the
pasta+bacon. The hot spaghetti will cook the egg just enough. DO NOT
put it back on the heat, or you'll have scrambled eggs.

Result: lovely creamy indulgent-tasting lowish-fat pasta sauce.

Serve with a crunchy salad.

I agree that the small pots with honey are the best for just eating. The big pots are good for cooking but the individual plain pots need something with them, you can't just eat them on their own (unless you really like plain yoghurt) so they're no use for taking places.

Mine is so boring, but here goes:

2% (or 0% if being v virtuous), yoghurt with Ginger curd (or Lemon curd) swirled through.

I then added chopped walnuts on the top.

It's like a cheescake and tastes v decadent.

I agree the 2% stuff was amazing, love the stuff and with the honey.......drool