large saucepan, whisk together yogurt, egg yolk and flour. Whisk
In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.
Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat.
Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.
Serve immediately.
ize of walnuts.
Put yogurt in a 3-qt pot
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
s finished cooking).
Mix yogurt with second garlic (optional) and
f vegetable stock. Return the soup to the saucepan and pour
For the soup, cut the English cucumbers in
br>Garnish with dollop of yogurt, lemon slice and mint leaf
Yogurt Cheese (Labaneh): Line a strainer
Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.
Peel, seed and dice cucumbers.
Sprinkle cucumbers with salt. Let stand for 15 minutes.
Pour off liquid.
Mash garlic in bowl with lemon juice.
Add yogurt, dill and cucumbers; mix well and chill.
Sprinkle with olive oil and mint.
Serve as an appetizer or accompany with a meal.
In a medium bowl, mix together the yogurt, cinnamon, allspice, salt and cayenne. Add garlic, mint, lemon juice and honey. Mix well. Cover and refrigerate at least 2 hours.
Preheat broiler. Season lamb chops with salt and pepper. Broil about 4 inches from heat for 5 minutes on each side for medium. Pour yogurt sauce over chops and serve.
or 5 mins.
Puree soup in batches in a food
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.
Cook wheat in 4 cups of water until tender.
Blend yogurt, water, egg and flour with beater.
Cook until it boils, stirring constantly with wooden spoon.
Add salt, cooked wheat and remove from heat.
Saute onion in butter, add mint and parsley.
Combine with soup.
Simmer 5 minutes.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
he Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed
owl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh