This interesting way of cooking fish comes from Greg Malouf and Lucy Malouf’s book Saraban – A chef’s journey through Persia. We used Barramundi but any firm white fish would be suitable. Preheat your oven to 180ºC (360ºF) and butter a baking dish just big enough for your fish fillets. In a bowl combine 140g (5 oz)…… Continue reading fish baked in yoghurt with a walnut herb crumb
Tag: yoghurt
piquant beef stew + pilaf + zucchini with yoghurt
For this delectable meal I delved into PLEASE TO THE TABLE – THE RUSSIAN COOKBOOK by Anya von Bremzen and John Welchman. In Georgia this beef stew is cooked with sour plums but tamarind concentrate (available in Asian stores) makes a good substitute. I used beef shin on the bone for this stew but any stewing beef…… Continue reading piquant beef stew + pilaf + zucchini with yoghurt
flourless almond pistachio and yoghurt cake
Here’s another wondefully moist and dense dessert-like cake. In a food processor combine 85g (3 oz) butter, 100g (3½ oz) each of brown sugar and raw sugar, 250g (8¾ oz) of almond meal and 1 teaspoon of ground cardamom until it has the consistency of a fine crumb. Add 3 eggs, 250 ml (8½ fl oz) natural greek-style…… Continue reading flourless almond pistachio and yoghurt cake
beetroot and yoghurt dip
Although this fresh beetroot dip requires some forward planning, it’s well worth the effort. The day before you need this dip place a clean cotton or linen tea-towel into a bowl and empty 3 cups of plain Greek style yoghurt into it. Bring the ends together, tie securely and hang over a bowl or basin, allowing it…… Continue reading beetroot and yoghurt dip
vegetarian curries
Another curry feast, this time vegetarian. This hard-boiled egg curry is adapted from a Reuben Solomon recipe. First, hard-boil 6 eggs and run cold water over them. For the sauce, heat ghee or vegetable oil and gently fry 2 onions, 3 cloves of garlic and a knob of ginger, all finely diced. When soft and starting…… Continue reading vegetarian curries
michelle picker cooks 