Portobello Mushroom Rarebit for Yogurt Week

This year Yogurt Week is 19th - 25th May and will be a celebration of all things yogurt. I have a delicious recipe for Portobello Mushroom Rarebit to share, which has the addition of natural Greek-style yogurt, but first I wanted to mention a few facts about yogurt.

• Yogurt is a delicious, natural food that has been enjoyed for thousands of years
• It is generally agreed that yogurt was discovered accidentally as a result of milk being being stored by primitive methods in warm climates
• It's easy to make your own yogurt, with just milk and a fermenting agent - live bacteria.
• The proteins in yogurt contain the nine essential amino acids that our bodies need to obtain through food every day
• There are so many ways you can enjoy yogurt – it is versatile, convenient and a great food staple for all the family
• Yogurt can be used as an alternative to cream, sour cream and butter in cooking
• Yogurt contains a range of nutrients important in a balanced diet and a healthy lifestyle
• Yogurt is a source of protein, calcium and vitamin B2. So for every calorie it provides a range of necessary nutrients
• For those people who have difficulty digesting lactose, the live cultures in yogurt improve the digestion of lactose
• It is believed that yogurt has been used as a skin cleanser or moisturiser since 2000 BC

All facts obtained from www.loveyogurt.org, who can also be found on Twitter at @loveyogurtuk , and on Facebook here. Follow all the Yogurt Week recipes and news using the hashtag #yogurtweek

This recipe is a healthier variation of a traditional Welsh Rarebit, using a large Portobello mushroom instead of a slice of bread. Some recipes add ale and some may include cream, instead I have used Greek-style yogurt and some caramelised onion chutney, with the total calories in each mushroom only a little over 150.

Portobello Mushroom Rarebit - serves 4 as a starter or 2 as a main course

4 large Portobello mushrooms
salt & pepper
1 Egg
50g Natural Greek-style yogurt
100g Mature cheddar cheese, grated
1 tsp Worcestershire sauce
1 tbsp Caramelised onion chutney (or your favourite chutney)
Chopped parsley to garnish

• Preheat the oven to 180C
• Place the mushrooms on a baking tray and season with salt & pepper
• Bake in the oven for approx 20 minutes, until the juices start to come out
• In the meantime beat the egg and yogurt together
• Stir in the cheese, Worcestershire sauce and chutney and mix well
• Remove the mushrooms from the oven and pat dry with kitchen paper
• Divide the topping between the mushrooms
• Place under a hot grill for approx 5 minutes, until bubbling and lightly browned
• Serve immediately

 

I have been compensated for sharing my recipe for Yogurt Week 

Lemon Yoghurt Madeira Cake

This is a nice easy recipe that could be made for your Mum this Mother's Day - or you could make one for yourself & sit back with a cuppa and a big spoon and indulge whilst your husband and kids are doing the chores! I don't think ours will last until Mother's Day as I made it this afternoon, just before the school Mother's Day assembly, and already there is only half left!

   

Lemon Yoghurt Madeira Cake

175g Butter, softened

175g caster sugar

3 eggs

125g Greek Style Lemon yoghurt (I used Rachel's Organic)

225g Self raising flour

Topping

150g  full fat cream cheese

100g Greek Style Lemon yoghurt (I used Rachel's Organic)

1 tbsp caster sugar

• Beat the butter & sugar together until light & creamy
• Beat in the eggs one at a time, and then the yoghurt
• Mix in the flour until well combined
• Add mixture to a loaf tin, lined with greaseproof paper, and bake in a preheated 170C oven for approx 1 hour, until cooked all the way through and golden on the top.
• Leave to cool for 10 minutes before turning out onto a wire rack to cool fully
• Beat the cream cheese, yoghurt & sugar together until smooth
• Spread topping over the cooled cake

Enjoy!

I was provided with some Rachel's Organic lemon yoghurt to use in my cooking & baking

Breakfast Pops

Yes, it's lollipops for breakfast and they are healthy too!

If your household is rushed in the mornings and you have trouble getting breakfast inside your kids before you leave the house then how about giving them a healthy breakfast pop to lick on the way to school or nursery.

These are just made from muesli and yoghurt so you can use whatever flavours you prefer.

Breakfast Pops - makes approx 6

Half a pot of Rachel's Organic Greek Style Lemon yoghurt

Dorset Cereals Tasted Toasted Raspberry & Apple muesli

• Add the muesli to the half pot of yoghurt until it is almost full
• Mix well and leave overnight in the fridge
• Spoon into lolly moulds or, as I did, a silicone dariole mould and place half a coffee stirrer in
• Place in the freezer until set

I was provided with Dorset Cereals new Tasty Toasted & Rachel's Organic Lemon yoghurts to use in my recipes

Apple and Vanilla Fool

Just before Christmas I was lucky enough to win £250 John Lewis vouchers in a Tots100 competition. They came in extremely handy whilst we were in London for the husband's birthday and everyone received a treat. I had wanted some cocktail glasses for a long time so took the opportunity to treat myself to a nice set which came in handy on New Year's Eve when I enjoyed a lovely Almond & Lemon cocktail.

After receiving some yoghurts for review I thought I would use some to make a dessert and serve it in my new glasses.

Apple and Vanilla Fool - serves 4

2 medium cooking apples

50g caster sugar

1 tsp vanilla bean extract

400g Vanilla flavour Greek yoghurt

40g oats

25g butter, softened

25g caster sugar

1 tsp cinnamon

• Peel, core & chop the apples
• Place in a microwaveable bowl with the sugar & vanilla
• Cover & microwave for 4-5 minutes until softened, leave to cool
• Mix the oats with the butter, sugar & cinnamon
• Spread out onto a baking sheet & bake in a preheated 180C oven for 15 minutes until golden & crisp, leave to cool
• Layer up the apple and yoghurt in a small glass dish or glass & sprinkle the crispy oats on top

I was sent the Stapleton Greek Vanilla Yoghurt along with a range of other flavours for review

Garlic & Herb Potato Salad

I'm not keen on shop bought potato salad, they always seem a bit heavy on the mayonnaise and the potatoes never taste right so if we have potato salad it would always be home made. Extra flavour is added to this one from the garlic and herb Boursin, although you could use other cream cheeses and other flavours - black pepper is one of my favourites. This is a perfect way to use new potatoes from the garden, and an ideal food for picnics.

With the addition of the yoghurt it makes it lighter in flavour as well as on the waistline..

You will need :

Garlic & Herb Boursin
Natural Yoghurt
Boiled and cooled new potatoes
Fresh chives

• For the dressing mix 1 part Boursin with 2 parts yoghurt - ie 75g Boursin & 150g yoghurt, depending on how many potatoes you have
• Stir the cooked potatoes to coat all of them
• Serve with chopped chives (easiest to cut them with scissors)

In this recipe I used Garlic & Herb Boursin & Chobani Strained Natural yoghurt - I was sent samples of both of these to use in my cooking

Chocolate Orange Frozen Yoghurt Pots

I've never tried Greek Gods yoghurts before so when I was asked if I would like to try some samples I was happy to give it a go. They come in 4 varieties, Honey, Honey & Strawberry, Honey & Vanilla and Honey & Clementine, all in whopping 680g tubs. We all like yoghurt straight out of the pot but I wanted to try something a little different with these too. They are very delicately flavoured and although we could taste the fruit flavours we couldn't pick up the honey.

I used the Honey & Strawberry in my Ice Cream Sandwiches and the strawberry flavour was subtle and not at all overpowering. They were such a success I decided to make another batch of the 'ice cream' using the Honey & Clementine flavour this time.

 

Chocolate Orange Frozen Yoghurt Pots - makes 8

175g Condensed Milk
120g Double Cream
200g Greek Gods Honey & Clementine
60g (approx) grated dark chocolate

• Whisk the condensed milk, double cream & yoghurt together until thick
• Spoon a teaspoon of grated chocolate into the cavities of a silicone muffin pan
• Spoon a tablespoon of the creamy mixture on top, repeat
• Smooth the tops over and freeze until set
• Turn out onto a plate & serve with orange slices

These were lovely, the orange flavour complimented the dark chocolate perfectly.

I was supplied with vouchers to enable me to buy Greek Gods yoghurts