Yoghurt panna cotta with watermelon and rosewater

Your guests will think you've spent hours - not minutes - creating this sweet sensation. Great on its own, this delicate fruit tastes divine teamed with rosewater and strawberries to adorn a creamy Mediterranean-inspired treat. 

Preparation Time

20 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• Vegetable oil, to grease
• 250ml honey-flavoured yoghurt
• 250ml (1 cup) thickened cream
• 2 tbs caster sugar
• 1 tbs hot water
• 2 tsp gelatine powder
• 500g seedless watermelon, peeled, cut into 5mm pieces
• 10 strawberries, washed, hulled, cut into 5mm pieces
• 3 tsp rosewater
• Honey, to serve

 

Method

1. Brush four 125ml (1/2-cup) capacity dariole moulds with vegetable oil to lightly grease. Place the yoghurt in a large heatproof bowl.
2. Place the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through.
3. Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to come three-quarters of the way up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
4. Add the cream mixture and gelatine mixture to the yoghurt, whisking until well combined. Strain through a fine sieve into a large jug. Pour evenly among the prepared moulds. Cover each mould with plastic wrap. Place in the fridge for 6 hours or overnight until set.
5. Combine the watermelon, strawberry and rosewater in a medium bowl.
6. Turn panna cottas into serving bowls. Spoon the watermelon mixture over each panna cotta. Drizzle over honey to serve.

 

Notes

With a twist: Yoghurt panna cotta with watermelon & passionfruit: Omit strawberries, rosewater and honey. Combine the watermelon with 1/3 cup fresh passionfruit pulp.

Figs & biscotti with honey cream

Preparation Time

20 minutes

Ingredients (serves 4)

• 150ml thickened cream
• 2 tbs honey
• 100ml Greek-style natural yoghurt
• 22 almond biscotti (Unibic brand)
• 6 fresh figs, cut lengthways into 5mm-thick slices

 

Method

1. Use an electric beater to whisk to the cream and honey in a medium bowl until soft peaks form. Add the yoghurt and whisk until mixture thickens.
2. Place the biscotti in a plastic bag and use a meat mallet or rolling pin to crush the biscuits until mixture is coarsely crumbled.
3. To serve, place 1 tbs of cream mixture in each glass and top with 1 tbs of crushed biscotti then 3-4 slices of fig. Repeat layers.

Rhubarb and yoghurt fool

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 bunch rhubarb, leaves discarded
• 2 tablespoons caster sugar
• 1 teaspoon ground nutmeg
• 4 x 150g tubs low-fat French vanilla yoghurt
• 8 pieces almond bread, to serve

 

Method

1. Trim both ends of rhubarb and discard. Wash stalks well. Chop into 1cm pieces. Place in a saucepan over medium heat. Drizzle with 1 tablespoon water. Add sugar. Cover and bring to the boil. Remove lid and simmer, stirring occasionally, for 5 minutes or until soft and pulpy. Transfer to a bowl. Stir in nutmeg. Cover and refrigerate for 1 hour or until chilled.
2. Layer yoghurt and rhubarb mixture in small serving bowls. Use a spoon to swirl together. Serve with almond bread.

Indian-style gazpacho

Spain's famous chilled tomato and vegetable soup, made Indian with fresh chilli, ginger and pappadums, is the perfect start to your night. 

Preparation Time

10 - 70 minutes

Ingredients (serves 6)

• 250g vine-ripened tomatoes, quartered
• 1/2 red onion, coarsely chopped
• 1/2 red capsicum, deseeded, coarsely chopped
• 10cm-piece Lebanese cucumber, peeled, deseeded, finely chopped
• 1 garlic clove, crushed
• 1 tsp grated fresh ginger
• 1 small fresh red chilli, deseeded, finely chopped
• 1 tbs chopped fresh coriander
• 2 small cooked pappadums, coarsely broken
• 250ml (1 cup) chilled vegetable stock
• 1 tbs white wine vinegar
• 1 tsp caster sugar
• Natural yoghurt, to serve
• Coriander leaves, to serve

 

Method

1. Place the tomato, onion, capsicum, cucumber, garlic, ginger, chilli and coriander in the jug of a blender and blend until almost smooth. Add pappadum and blend until the mixture thickens slightly.
2. Transfer the tomato mixture to a large bowl. Stir in the stock, vinegar and sugar. Season with salt and pepper. Transfer the tomato mixture to an airtight container. Place in the fridge for 1 hour to chill.
3. Pour the tomato mixture among serving glasses. Top each glass with a small dollop of yoghurt and a coriander leaf to serve.

Indian rice capsicums with mint yoghurt

Juicy currants and crunchy pistachios are the hidden secrets in these cute capsicums. 

Preparation Time

20 - 30 minutes

Cooking Time

35 minutes

Makes

12

Ingredients

• 2 tbs olive oil
• 1 small brown onion, finely chopped
• 1 tbs Sharwood's Tikka Masala Curry Paste
• 150g (3/4 cup) basmati rice
• 500ml (2 cups) water
• 45g (1/4 cup) currants
• 2 tbs chopped pistachio kernels
• 2 tbs chopped fresh coriander
• 12 (3 x 250g pkts) baby red capsicums (see note)
• 260g (1 cup) Greek-style natural yoghurt
• 1/4 cup shredded fresh mint

 

Method

1. Preheat oven to 200°C. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Add the water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Use a fork to separatethe grains. Stir in the currants, pistachio and coriander.
2. Meanwhile, cut the tops from the capsicums and reserve. Use a small sharp knife to cut around the membrane and seeds. Discard. Combine the yoghurt and mint in a small bowl. Cover with plastic wrap and place in the fridge.
3. Divide the rice mixture among the capsicums. Place in a roasting pan and drizzle over remaining oil. Replace tops.
4. Bake the capsicums in oven for 20 minutes or until tender. Arrange on a serving platter and serve with the minted yoghurt.

 

Notes

• You can prepare this recipe to the end of step 3 up to 6 hours ahead. Cover the capsicums with plastic wrap and store in the fridge. Continue from step 4, 20 minutes before serving.
• Rich in vitamin C and beta-carotene, sweet baby red capsicums taste great when filled with Indian-style rice.

Indian kofta

 

 

 

 

 

 

 

 

 

 

Ingredients (serves 4)

• 500g lean beef mince
• 2cm piece fresh ginger, peeled, finely grated
• 2 garlic cloves, crushed
• 1 small onion, finely grated
• 1 tablespoon tandoori paste
• 1 tablespoon mango chutney

• Yoghurt sauce

• 1 cup thick natural yoghurt
• 1/2 cup fresh mint leaves, roughly chopped
• 1 tablespoon mango chutney
• 1 teaspoon salt
• steamed basmati rice, to serve
• pappadams, cooked, to serve
• mint leaves, to garnish

 

Method

1. Preheat oven to 200°C. Line a large baking tray with baking paper.
2. Combine mince, ginger, garlic, onion, tandoori, chutney, and salt and pepper in a large bowl. Mix with clean hands until well combined. Roll tablespoonfuls of mixture into balls. Place onto baking tray. Bake for 20 to 25 minutes or until cooked.
3. To make yoghurt sauce: Place 1/2 cup yoghurt and mint leaves into the bowl of a food processor. Process until mint is finely chopped and sauce is green. Transfer to a bowl. Add remaining yoghurt, chutney and salt. Stir to combine.
4. Serve kofta with basmati rice, pappadams and yoghurt sauce. Garnish with mint leaves.

Indian parsnip soup

A colourful array of root vegetables proves to be versatile riches in this tasty recipe. 

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 30g butter
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 long green chilli, seeded, finely chopped
• 6 fresh curry leaves
• 4 parsnips, peeled, coarsely chopped
• 1 potato, peeled, coarsely chopped
• 1 litre vegetable or chicken stock
• 1/2 cup coconut cream
• Natural yoghurt, to serve

• Coriander sambal

• 2 tbsp flaked coconut
• 1 tsp cumin seeds
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 tbsp lemon juice

 

Method

1. Heat the butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft and golden. Add the garlic, ginger, chilli and curry leaves and stir for 1 minute or until aromatic. Add the parsnip, potato and stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until parsnip is tender.
2. Set aside for 5 minutes to cool slightly.
3. Blend half the parsnip until smooth. Transfer to a clean saucepan. Repeat with remaining parsnip mixture. Add coconut cream then taste and season with salt and pepper. Warm through over low heat.
4. To make the coriander sambal, heat a small frypan over medium heat. Add the coconut and cook, tossing the pan, for 2-3 minutes or until lightly toasted. Transfer to a bowl.
5. Add the cumin seeds to the pan and cook for 1 minute or until aromatic. Remove from heat.
6. Add the cumin, coriander, mint and lemon juice to the coconut and stir to combine.
7. Ladle the soup among serving bowls. Dollop with yoghurt and spoon over the sambal. Serve immediately.

Berry bircher muesli

Make delicious low-fat breakfasts by combining crunchy oats with fresh fruit and nuts. 

Ingredients (serves 6)

• 3 cups rolled oats (see note)
• 1 1/2 cups unsweetened apple juice
• 1 granny smith apple, coarsely grated
• 1/2 cup slivered almonds, toasted
• 2 small limes, juiced
• 1 cup thick, plain yoghurt
• 1 cup mixed fresh berries (we used blackberries, strawberries, raspberries)
• 2 tablespoons honey

 

Method

1. Place oats in a large bowl. Pour over apple juice to cover. Stir to combine. Cover and refrigerate for at least 2 hours.
2. Just before serving, stir in apple, almonds, 1/4 cup lime juice, 3/4 cup yoghurt and 3/4 cup mixed berries.
3. Spoon muesli into bowls. Top with remaining yoghurt and mixed berries. Drizzle with honey. Serve immediately.

 

Notes

This recipe is best made 1 day in advance. Use regular (not quick-cooking) rolled oats for this recipe. Tip: You could replace the yoghurt in step 3 with milk.

Pineapple with mint sugar

Ingredients (serves 4)

• 1 1/2 tablespoons caster sugar
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 pineapple, peeled, halved lengthways, thinly sliced
• 1/2 lemon, juiced
• 2 x 100g tubs passionfruit frozen yoghurt

 

Method

1. Combine sugar and mint in a small bowl.
2. Arrange pineapple on a platter. Drizzle with 2 tablespoons lemon juice. Sprinkle with mint sugar.
3. Serve with scoops of frozen yoghurt.

Chargrilled harissa fish

Cooking Time

8 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons harissa
• 4 x 200g blue-eye fillets, skin removed
• 1 red capsicum, cut into quarters, deseeded
• 2 x 400g cans chickpeas, drained, rinsed
• 1/2 cup flat-leaf parsley leaves
• 4 green onions, thinly sliced
• 1 lemon, juiced
• olive oil cooking spray
• 1/3 cup low-fat natural yoghurt

 

Method

1. Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
2. Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
3. Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently to combine.
4. Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.
   

Notes

Note: Harissa is a Tunisian spicy paste available in jars or tubes from supermarkets or delis. Made from a blend of smoked red chillies, olive oil and spices, it teams well with lamb, couscous, casseroles and bean salads.

Mango chicken pappadums

A fusion of fresh Indian flavours atop crispy mini pappadums is finger food heaven. 

Preparation Time

30 minutes

Cooking Time

15 minutes

Makes

14

Ingredients

• 2 single chicken breast fillets
• 2 tbs tandoori curry paste
• 1 tsp vegetable oil
• 14 plain mini pappadums
• 1 Honey Gold mango, peeled, cut into 1cm pieces
• 1 small Lebanese cucumber, cut into 1cm pieces
• 2 tbs finely chopped red onion
• 1 tbs chopped fresh coriander
• 3 tsp fresh lime juice
• 130g (1/2 cup) natural yoghurt
• 1 tbs chopped fresh mint
• 1 garlic clove, crushed
• Fresh coriander sprigs, to serve

 

Method

1. Place the chicken and curry paste in a glass or ceramic bowl and turn to coat.
2. Heat oil in a non-stick frying pan over medium heat. Cook chicken for 7 minutes each side. Set aside to cool. Shred.
3. Meanwhile, cook the pappadums following packet directions.
4. Combine the mango, cucumber, onion, chopped coriander and one-third of the lime juice in a bowl. Season with salt and pepper.
5. Combine the yoghurt, mint, garlic and remaining lime juice in a small bowl. Season with salt and pepper.
6. Place pappadums on a serving platter. Top with chicken, mango mixture, yoghurt mixture and coriander sprigs to serve.

Sausages and lentils with polenta

Cooking Time

30 minutes

Ingredients

• olive oil cooking spray
• 4 lean beef sausages
• 1 red onion, cut into thin wedges
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 zucchini, trimmed, halved lengthways, cut into 1cm-thick slices
• 400g can brown lentils, drained, rinsed
• 250g grape tomatoes, halved
• 1 cup instant polenta
• 1/3 cup 99% fat-free natural yoghurt

 

Method

1. Heat a large, non-stick frying pan over medium heat. Lightly spray sausages with oil. Cook sausages, turning often, for 10 to 12 minutes or until cooked through. Transfer to a board. Cut sausages diagonally into 1cm-thick slices. Cover and set aside.
2. Spray pan with oil and return to medium heat. Add onion. Cook, stirring often, for 3 to 4 minutes or until tender. Add cumin and turmeric. Cook for 1 minute or until aromatic. Add zucchini and 3/4 cup cold water. Cook, stirring occasionally, for 4 to 5 minutes or until zucchini is just tender. Add lentils and tomatoes. Cook for 2 to 3 minutes or until tomatoes just start to collapse. Return sausages to pan. Cook, stirring occasionally, for 1 to 2 minutes or until heated through. Season with salt and pepper.
3. Meanwhile, bring 31/2 cups cold water to the boil in a large, heavy-based saucepan over high heat. Add polenta in a thin, steady stream, whisking constantly until combined. Reduce heat to medium-low. Cook, stirring occasionally, for 5 to 6 minutes or until grains are soft. Remove from heat and season with salt and pepper.
4. Spoon polenta onto plates. Top with sausage mixture and yoghurt. Serve.

Roast beetroot dip

Cooking Time

50 minutes

Ingredients (serves 6)

• 1 bunch beetroot
• 1 head garlic
• olive oil cooking spray
• 1 cup low-fat yoghurt
• 2 tablespoons dill, finely chopped
• Extra dill and grissini (see note), to serve

 

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Trim beetroot, leaving 1cm stalks attached. Cut 5mm off the top of the head of garlic.
2. Place beetroot and garlic onto prepared baking tray. Spray with oil. Roast for 45 to 50 minutes or until tender when tested with a skewer. Set aside for 15 minutes to cool.
3. Gently peel and discard skin from beetroot. Squeeze garlic flesh from head.
4. Roughly chop beetroot. Place into a food processor with garlic flesh. Process until smooth. Transfer to a glass bowl. Stir in yoghurt, dill, and salt and pepper. Cover. Refrigerate for 3 hours to allow flavours to develop. Transfer to a serving bowl. Garnish with dill. Serve with grissini.

Notes

• Note: Grissini are breadsticks. Look for them in the deli section of your supermarket.
• Hint: Wear disposable gloves when peeling beetroot to prevent staining your hands.