Recipes: Organic fantastic
Avocado On Sourdough Toast With Chilli Scrambled Egg & Bacon
Preparation time: 20 minutesServes: 2
Ingredients
184g streaky bacon
4 large free range eggs
100g Rachel’s Greek Style Natural Low Fat Yogurt
Salt & pepper
1 red chilli, chopped (de-seed if you wish the dish to be less hot)
10g Rachel’s Lightly
Salted Butter
1 large ripe avocado, peeled and sliced
Dark sough dough loaf, sliced
Method
1. Begin by cooking the bacon under the grill or in the oven – cook to your liking.
2. Crack the eggs into a measuring jug and add the Rachel’s Greek Style Natural Low Fat Yogurt.
3. Add a pinch of salt and pepper, then use a fork to beat them together. Add the chopped chilli.
4. Put a medium sized saucepan over a low heat and add Rachel’s Lightly Salted Butter.
5. Leave it to melt slowly, then when it starts to bubble, carefully pour in the eggs.
6. Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.
7. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.
8. Layer the scrambled egg with avocado slices and cooked bacon on toasted slices of sough dough bread, serving immediately.
Scrambled Eggs with Smoked Salmon Bagels
Preparation time: Preparation time: 5 minsCooking time: 10 mins
Serves: 2
Ingredients
Knob of Rachel’s Light Salted butter, extra for spreading on the bagels
4 eggs
3 tbsp Rachel’s milk
3 tbsp Rachel’s Greek Style Low Fat Natural yogurt
120g smoked salmon
Salt & pepper
2 bagels
Chopped chives (optional)
Method
1.Lightly whisk the eggs with the milk and the Rachel’s Greek Style Low Fat Natural yogurt. In a shallow frying pan heat the butter until melted but don’t allow it to burn. 2.Pour in the egg and yogurt mixture and let it sit without stirring for ten seconds. Using a spatula or wooden spoon, lift and fold the eggs. Continue to repeat this until the eggs are set and then season.
3.Serve immediately with smoked salmon on toasted bagels with butter.
Granola Sundae
Makes 6 portions
Ingredients
175g rolled oats
70g coarsely chopped pecans
20g desiccated coconut
1/4tsp salt
60g soft brown sugar
2tbsp sunflower oil
4tbsp maple syrup
50g raisins
Fresh berries of your choice Rachel’s Organic Greek Style Natural yogurt
Method
1. Preheat the oven to 150C/300F.
2. Put the oats, nuts, coconut, salt and sugar in a large bowl and mix together with a wooden spoon.
3. Whisk the oil and syrup together in a jug or small bowl. Pour over the oats and mix well. Spread out on a lightly oiled baking sheet and bake in the centre of the oven for 40 to 45 minutes, stirring every 10 minutes.
4. Transfer to a bowl, stir in the raisins and leave to cool.
5. Spoon some granola into a sundae glass, cover with a layer of yogurt, drizzle over some honey and top with fresh berries. If you don’t want to make your own granola you can buy a packet of crunchy breakfast cereal.
Cannelloni stuffed with Spinach and Almond
Serves: 4 – 6
Ingredients
12-16 sheets or tubes of cannelloni
900g leaf spinach or large pack frozen spinach
2tbsp Rachel’s lightly salted butter
225g ground almonds
2tbsp Rachel’s Organic Luxury Crème Fraîche or Greek Style Natural yogurt
Sea salt and fresh ground black pepper (to taste)
1/2 cup grated unprocessed Gruyere cheese
225ml single cream
1/2 cup grated Parmesan cheese
Sprinkle of toasted flaked almonds (to garnish)
Method
1. Preheat the oven to 300°F/150°C, Gas mark 2.
2. Cook the cannelloni in boiling water until a little underdone. If using ready-to-use pasta, ignore this step. Put 1tsp butter in a large pan, melt and add the spinach. Cook fast, shaking the pan, until the spinach is half its bulk. This should take less than 3 minutes. If using frozen spinach, ignore this step. Put the spinach into a bowl; add the almonds and remaining butter, the crème fraîche, seasoning and Gruyere cheese. Mix well.
3. Drain the cannelloni sheets. Lay a portion of the spinach mixture on a sheet and roll. Otherwise stuff the ready made tube with 1tbsp of the spinach mixture. Continue filling and rolling, tucking the ends so they are underneath. Lightly grease a large shallow ovenproof dish with butter and lay the cannelloni in side by side, so they fit snugly.
4. Pour the single cream over, sprinkle with Parmesan and bake for 20 minutes.
5. The cannelloni should be heated through and the cheese melted. Sprinkle with toasted flaked almonds and serve piping hot.
Lamb Tagine with Honey Yogurt Dressing
Preparation time: 20 minutesCooking time: 2 hours
Serves: 6
Ingredients
1 tsp ground cinnamon
4 tbsp olive oil
250g Rachel’s Greek style Honey yogurt
1.5kg boneless lamb shoulder or diced leg
Chopped parsley
1 large onion, chopped
Flaked toasted almonds
2 garlic cloves, chopped
1 cinnamon stick
3 sweet potatoes, peeled and cut into chunks
1tsp ground cumin
150g apricots, ready to eat, chopped
500ml lamb stock
680g passata
1 tsp ground coriander
Method
1. Pre-heat the oven to 180C/350F/Gas Mark 5.
2. Heat the oil in a flameproof casserole or a traditional tagine pot, fry the meat in batches until it colours then set aside.
3. With the remaining oil fry the onion and garlic over a low heat until softened. Add the spices.
4. Return the lamb to the casserole. Add the stock and passata and simmer.
5. Place the casserole in the oven to cook for approx 1 hour, check at regular intervals to ensure that the casserole does not dry out and add more stock or passata as required.
6. Add the sweet potato and apricots and return to the oven for another 30 minutes – 1 hour.
7. To serve, spoon over the yogurt, chopped parsley and flaked almonds.
Hints and tips
This recipe is even more delicious made the day before you plan on serving it, as the ingredients mingle and the flavours really develop. Serve with couscous or rice for a complete meal.
Ingredients
1 tsp cumin seeds
1/2 tsp ground coriander
1 red chilli, de-seeded and chopped
80g Rachel’s Greek style Coconut yogurt
2 tbsp tamarind paste or concentrate (available from spices or cooks section of most supermarkets) 5g or 1cm piece of fresh ginger, finely chopped
4 tbsp or handful of fresh coriander, chopped
1 garlic clove, finely chopped
Juice of 1 lime
Method
1. Take the cumin seeds and in a shallow frying pan, moderate heat, heat the seeds until they release their oils and you can smell the spice. Leave to cool and then crush in a pestle & mortar or small bowl.
2. Meanwhile in a large bowl mix the remaining ingredients and then add the cumin seeds, mix thoroughly.
3. Take the prawns and add to the marinade , stir to coat and chill for a couple of hours before cooking.
4. To cook preheat the grill/griddle pan or barbeque to its highest setting. Skewer the prawns and spoon over any excess marinade. Cook the prawns until pale pink and succulent.
Hints and tips
This marinade is perfect for raw king prawns or salmon. Try serving with salad leaves or rice.
Grilling Time: About 6 minutes.
Serves:6
Ingredients
250ml/8 fl oz Rachel’s Greek Style Honey yogurt (Would also work with Rachel’s Greek Style Ginger)
2 tablespoons fresh lemon juice
¼ teaspoon ground cardamom
6 firm but ripe plums, about
1kg/2 lb in total, halved (Depending on the season, plums can be substituted with nectarines, peaches, or apricots).
Vegetable oil or rapeseed oil
1 tablespoon granulated sugar
40g/1 ½ oz pistachios, coarsely chopped
Method
1.Whisk the Rachel’s Greek Style Honey yogurt, lemon juice and cardamom in a small bowl. Refrigerate until ready to use.
2.Prepare the grill for direct cooking over a medium heat (180- 230°C/350-450°F).
3.Lightly brush the cut side of each plum with oil. Brush the cooking grates clean. Grill the plum halves, cut side down first, over direct medium heat for about three minutes, with the lid open, until slightly charred and grill marks appear. Turn the plums over, sprinkle evenly with the sugar, and continue cooking for three more minutes.
4. Place two plum halves in each of six cups or bowls. Spoon the Rachel’s Greek Style Honey yogurt over the plums. Sprinkle the pistachios on top to serve.
Serves: 4-6
Ingredients
200g strawberries, stalks removed and quartered
80g caster sugar or icing sugar
4 meringues, shop brought, crushed
300ml double cream, whipped
200g Rachel’s Low Fat Raspberry yogurt
Method
1. In a large bowl take the strawberries in a bowl and sprinkle over the sugar, with the back of a fork squash some of the strawberries to release the juices.
2. Add the crushed meringues, cream and yogurt and gently fold together with a spatula.
3. Spoon into serving dishes or glasses and serve immediately.
Tip: Why not try served with Rachel’s Greek Style Natural yogurt instead of Raspberry? Hints and tips
Try: making this extra special by adding a drizzle of your favourite liqueur.
Cooking time: 25 minutes
Serves: 12
Ingredients
Cake
175g Rachel’s unsalted butter, room temperature
175g caster sugar
3 eggs
1 tsp vanilla extract
225g self raising flour, sieved
150g Rachel’s Greek Style Low Fat Natural yogurt
150g fresh blueberries
Lavender Syrup
60g caster sugar
40ml water
3 sprigs of fresh lavender including flowers
Lavender & Blueberry Icing
250g unsalted butter, room temperature
750g icing sugar, sieved
75g Rachel’s 0% Fat Greek Style Blueberry yogurt
Drop of milk 10g food colouring (violet food gel, we used Dr Oetker)
To Decorate
Fresh Lavender or lavender sugar
Method
1.Grease three 6” (15.2cm) round loose bottom cake tins and line with parchment paper. Pre-heat the oven to 170°C/325°F/Gas Mark 3
2.Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time and continue to whisk after each addition. Add the vanilla extract followed by the flour 3.Fold in the yogurt and blueberries ensuring good distribution
4.Pour the mixture into the cake tins evenly and bake until risen, golden brown and springy to touch. Insert a cake tester into the centre of each cake and if it comes out clean the cakes are cooked
5.Transfer the cakes to a wire cooling rack to cool completely before removing from the tins
6.To make the lavender syrup, take a small pan and add all the ingredients, simmer on high heat for 5 minutes. Remove from the heat and allow to cool
7.To make the lavender and blueberry icing, beat the butter with the icing sugar until a paste is formed. Add the yogurt and mix in. If the icing paste seems stiff, add a drop of milk. Add the food colouring and continue to beat on high speed ensuring all the colour is incorporated and the mixture is not streaky
8.To assemble take each cake, remove the parchment paper and place onto the serving plate, drizzle with 1 tablespoon of lavender syrup, allow to soak into the cake then spread a quarter of the icing onto the cake, spreading it to the edges, using a palette knife. Repeat this process with the second and third cake, layering with syrup and then icing. With the remaining icing – ice the top and sides of the cake and spread smoothly
9.Decorate with fresh lavender sprigs (if available) or with lavender sugar (widely available in stores such as Lakeland or major supermarkets)
1. Pre-heat the oven to 180C/350F/Gas Mark 5.
2. Heat the oil in a flameproof casserole or a traditional tagine pot, fry the meat in batches until it colours then set aside.
3. With the remaining oil fry the onion and garlic over a low heat until softened. Add the spices.
4. Return the lamb to the casserole. Add the stock and passata and simmer.
5. Place the casserole in the oven to cook for approx 1 hour, check at regular intervals to ensure that the casserole does not dry out and add more stock or passata as required.
6. Add the sweet potato and apricots and return to the oven for another 30 minutes – 1 hour.
7. To serve, spoon over the yogurt, chopped parsley and flaked almonds.
Hints and tips
This recipe is even more delicious made the day before you plan on serving it, as the ingredients mingle and the flavours really develop. Serve with couscous or rice for a complete meal.
Tamarind Coconut & Coriander Marinade
Serves: 4 - 6Ingredients
1 tsp cumin seeds
1/2 tsp ground coriander
1 red chilli, de-seeded and chopped
80g Rachel’s Greek style Coconut yogurt
2 tbsp tamarind paste or concentrate (available from spices or cooks section of most supermarkets) 5g or 1cm piece of fresh ginger, finely chopped
4 tbsp or handful of fresh coriander, chopped
1 garlic clove, finely chopped
Juice of 1 lime
Method
1. Take the cumin seeds and in a shallow frying pan, moderate heat, heat the seeds until they release their oils and you can smell the spice. Leave to cool and then crush in a pestle & mortar or small bowl.
2. Meanwhile in a large bowl mix the remaining ingredients and then add the cumin seeds, mix thoroughly.
3. Take the prawns and add to the marinade , stir to coat and chill for a couple of hours before cooking.
4. To cook preheat the grill/griddle pan or barbeque to its highest setting. Skewer the prawns and spoon over any excess marinade. Cook the prawns until pale pink and succulent.
Hints and tips
This marinade is perfect for raw king prawns or salmon. Try serving with salad leaves or rice.
Plums with Honey-Lemon Yogurt
Preparation Time: 15 MinutesGrilling Time: About 6 minutes.
Serves:6
Ingredients
250ml/8 fl oz Rachel’s Greek Style Honey yogurt (Would also work with Rachel’s Greek Style Ginger)
2 tablespoons fresh lemon juice
¼ teaspoon ground cardamom
6 firm but ripe plums, about
1kg/2 lb in total, halved (Depending on the season, plums can be substituted with nectarines, peaches, or apricots).
Vegetable oil or rapeseed oil
1 tablespoon granulated sugar
40g/1 ½ oz pistachios, coarsely chopped
Method
1.Whisk the Rachel’s Greek Style Honey yogurt, lemon juice and cardamom in a small bowl. Refrigerate until ready to use.
2.Prepare the grill for direct cooking over a medium heat (180- 230°C/350-450°F).
3.Lightly brush the cut side of each plum with oil. Brush the cooking grates clean. Grill the plum halves, cut side down first, over direct medium heat for about three minutes, with the lid open, until slightly charred and grill marks appear. Turn the plums over, sprinkle evenly with the sugar, and continue cooking for three more minutes.
4. Place two plum halves in each of six cups or bowls. Spoon the Rachel’s Greek Style Honey yogurt over the plums. Sprinkle the pistachios on top to serve.
Eton Mess
Preparation time: 10 minutesServes: 4-6
Ingredients
200g strawberries, stalks removed and quartered
80g caster sugar or icing sugar
4 meringues, shop brought, crushed
300ml double cream, whipped
200g Rachel’s Low Fat Raspberry yogurt
Method
1. In a large bowl take the strawberries in a bowl and sprinkle over the sugar, with the back of a fork squash some of the strawberries to release the juices.
2. Add the crushed meringues, cream and yogurt and gently fold together with a spatula.
3. Spoon into serving dishes or glasses and serve immediately.
Tip: Why not try served with Rachel’s Greek Style Natural yogurt instead of Raspberry? Hints and tips
Try: making this extra special by adding a drizzle of your favourite liqueur.
Blueberry & Lavender Cake
Preparation time: 1 ½hrCooking time: 25 minutes
Serves: 12
Ingredients
Cake
175g Rachel’s unsalted butter, room temperature
175g caster sugar
3 eggs
1 tsp vanilla extract
225g self raising flour, sieved
150g Rachel’s Greek Style Low Fat Natural yogurt
150g fresh blueberries
Lavender Syrup
60g caster sugar
40ml water
3 sprigs of fresh lavender including flowers
Lavender & Blueberry Icing
250g unsalted butter, room temperature
750g icing sugar, sieved
75g Rachel’s 0% Fat Greek Style Blueberry yogurt
Drop of milk 10g food colouring (violet food gel, we used Dr Oetker)
To Decorate
Fresh Lavender or lavender sugar
Method
1.Grease three 6” (15.2cm) round loose bottom cake tins and line with parchment paper. Pre-heat the oven to 170°C/325°F/Gas Mark 3
2.Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time and continue to whisk after each addition. Add the vanilla extract followed by the flour 3.Fold in the yogurt and blueberries ensuring good distribution
4.Pour the mixture into the cake tins evenly and bake until risen, golden brown and springy to touch. Insert a cake tester into the centre of each cake and if it comes out clean the cakes are cooked
5.Transfer the cakes to a wire cooling rack to cool completely before removing from the tins
6.To make the lavender syrup, take a small pan and add all the ingredients, simmer on high heat for 5 minutes. Remove from the heat and allow to cool
7.To make the lavender and blueberry icing, beat the butter with the icing sugar until a paste is formed. Add the yogurt and mix in. If the icing paste seems stiff, add a drop of milk. Add the food colouring and continue to beat on high speed ensuring all the colour is incorporated and the mixture is not streaky
8.To assemble take each cake, remove the parchment paper and place onto the serving plate, drizzle with 1 tablespoon of lavender syrup, allow to soak into the cake then spread a quarter of the icing onto the cake, spreading it to the edges, using a palette knife. Repeat this process with the second and third cake, layering with syrup and then icing. With the remaining icing – ice the top and sides of the cake and spread smoothly
9.Decorate with fresh lavender sprigs (if available) or with lavender sugar (widely available in stores such as Lakeland or major supermarkets)