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Recipes with greek yoghurt

4 recipes that use greek yoghurt, with photos, step-by-step instructions and cook times. The quickest, Berry overnight oats, takes 5 minutes. It is most often cooked with flat-leaf parsley, garlic and mint.

Run out of greek yoghurt? Plain yoghurt, strained for 15 minutes in a sieve.

Got a few things in the fridge? Search by everything you have

Kreatotourta

In Chania and the villages of western Crete, kreatotourta is baked on Easter Saturday so it is ready for the Sunday feast: a tall pie of tender lamb pieces layered with soft fresh cheese and mint, sealed in a crisp olive-oil pastry. It is cut into wedges and eaten warm or at room temperature, and leftovers vanish over the following days. The traditional cheeses are fresh mizithra and some graviera. Common mistake: putting raw lamb in the pie, which leaves the pastry burnt before the meat is tender; simmer the lamb first. Chef's tip: save a ladle of the lamb's cooking liquid and pour it through the steam hole halfway through baking so the filling stays juicy.

195 minGreekMeat
by KrazyBadal 0 views

Green goddess dressing

Green goddess dressing was created at the Palace Hotel in San Francisco in the 1920s, named after a popular play, and it came back as the herb-packed dressing of California salad bars and grain bowls. It is pale green and creamy, full of tarragon, parsley and chives. The hotel's original used anchovies; this vegetarian version gets its savoury punch from capers. Use it on salads, as a dip for crudités or on roast vegetables. Chef's tip: blend the herbs with the lemon first, before the creamy ingredients, so they break down fully and turn the dressing bright green.

10 minAmericanChutneys & DipsGluten free
by KrazyBadal 0 views

Piperies Florinis gemistes

Every autumn the long crimson peppers of Florina, near the borders of north-west Macedonia, are roasted over wood in courtyards and either jarred for winter or stuffed and eaten straight away. Here they are charred, peeled and filled with soft feta beaten with herbs and a little chilli, then baked until the cheese just begins to melt. They're a meze for the ouzeri table, with bread for the juices, or a light supper with a salad. Feta is traditionally made with animal rennet, so pick a vegetarian feta-style cheese if that matters. Common mistake: tearing the peppers while peeling — let them steam under a lid first and the skins slip right off. Chef's tip: keep the stalks on; they hold the peppers together and make them easy to lift.

55 minGreekSnacks & StartersGluten free
by KrazyBadal 0 views

Berry overnight oats

Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.

5 minBreakfast & Brunch
by KrazyBadal 0 views

Goes well with greek yoghurt