Combine flour, sugar and cinnamon in a bowl. Add egg and milk. Whisk until smooth. Stir in apples.
Heat a non-stick frying pan over low heat. Spray with oil. Pour 1/4 cup of apple mixture into pan. Gently spread out with the back of a spoon to a 10cm round. Cook pancakes, in batches, for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until cooked through.
Serve with kiwifruit and frozen yoghurt.
ot disturb it until the yoghurt thickens. Drain any excess liquid
pread the 1st ice cream/yoghurt evenly in bottom of pan
To make the frozen yogurt, in a large bowl
To make the frozen yogurt, in a large bowl
Beat yoghurt and sugar together until sugar has dissolved. Add lemon rind and juice.
Taste for tartness and adjust to taste (freezing dulls sweetness).
Cover bowl and freeze 2 to 3 hours. Remove when softly frozen and beat until smooth.
Pour into mould. Replace in freezer overnight.
Decorate with slices of lemon. Serves 4 to 6.
or 15 mins.
Add yoghurt to taste on a very
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
br>To Freeze: make the recipe to the end of step
Combine yogurt, liqueur, 2 tbsp sugar and vanilla bean seeds. Place in freezer for about 2 hours, stirring every 15-20 mins with a whisk.
Meanwhile, caramelize remaining sugar over medium heat. Add orange juice and bring to a boil. Reduce heat and simmer until well combined. Add pear halves and cook for about 15 mins. Remove pears and allow to cool.
Transfer cooled pears to serving plates and drizzle with remaining syrup. Serve with frozen yogurt.
Whip cream with 2 tbsp powdered sugar until stiff. Mix together yogurt, lemon juice and 4 tbsp powdered sugar then add to beaten cream. Freeze, stirring regularly, for 1 1/2 hours then freeze undisturbed for 1 1/2 hours.
To serve, swirl 1/4 lb raspberries, maple syrup and 2/3 of pistachios into frozen yogurt. Transfer to a piping bag with a large tip and pipe into serving glasses. Decorate with remaining berries and pistachios and serve.
Whisk the yoghurt until smooth.
Fully line
emon rind and juice and yoghurt and stir.
Sift together
br>Make the minted cumin yoghurt whilst the aubergines are baking
it.
To make the yoghurt topping, sprinkle the gelatine over
2.To make the yoghurt sauce put all ingredients in
Line bottom of ramekin with yoghurt (small amount).
Break sponge finger and fill ramekin with a layer.
Repeat steps 1 and 2.
Layer again with yoghurt then top with strawberry conserve and sprinkle coconut on top.
Refrigerate for at least half an hour (for it to soak through) and serve.
ell browned.
Combine the yoghurt, chillies, coriander, garlic, lime juice
Preheat a heatproof dish and a well fitting lid, or thermos flask with boiling water.
Heat milk to blood heat 37C/ 98F.
Put yoghurt into a basin, add a little of the warm milk, stir well and then pour the yoghurt into the pan of milk.
Stir well, then pour into the warmed dish and cover with the lid.
Cover the container with a thick cloth and leave in a warm place, such as an airing cupboard, overnight, until the milk clots.
If a thermos flask is used you do not need a warm place!
Place sugar, mint and water in a saucepan over low heat, stirring till the sugar has dissolved.
Allow it to simmer for another 4 minutes, then let it stand for 5 minutes.
Strain and cool the mixture.
Place the yoghurt, cream and mint syrup in the bowl of a mixer, and beat till light and creamy.
Serve the minted yoghurt with fresh fruit for breakfast or dessert.
Garnish with a couple of extra mint leaves.