What can I do with 1 Litre of Court Lodge Organic Pouring Yogurt?
There are endless possibilities – smoothies, dips and dressings, sauces, pancakes, bread, scones and cakes. Below are three recipes to inspire.
1. Marian’s quick yogurt ‘Bread’ – a quick and simple emergency bread that’s easy to make if you’ve run out – a favourite of the Harding family at Court Lodge Farm.
Ingredients: 1 level tsp baking powder, ¼ tsp bicarbonate of soda, 450 gms wholemeal organic flour, 1 level tsp salt, 1 level tbsp sugar and 400 gms Court Lodge Organic Pouring Yogurt.
Sift the flour, baking powder, bicarb, salt and sugar into a bowl, stir in the yogurt and blend to a smooth, soft dough adding a little water if necessary. Shape into a loaf, and place on a greased baking sheet. Bake at 190 degrees Celsius (gas mark 5) for about 40 minutes until the base sounds hollow when tapped. Alternatively, shape the dough into balls and roll in seeds (pumpkin, sesame, or a seedy mixture) and bake for about 25 minutes.
2. Roast Vegetable Lasagne –an alternative to the traditional lasagne, but one which makes a great change served with salad! Again, you can pick your own choice of vegetables, for instance, according to the season.
Ingredients: 900 gms vegetables prepared i.e., red onion, red and green peppers, aubergine, garlic, courgette and tomatoes. Toss in 2 tbsp olive oil and salt and pepper and roast on a baking sheet for about 30 minutes until tender. Leave to cool.
Make the white sauce using 300 ml milk, 1 tbsp of cornflour and a knob of butter. Once cool, whisk in 300 ml Court Lodge Organic Pouring Yogurt and season with salt and pepper.
Lightly grease an oblong dish, put one third of the sauce on the bottom, and spread out evenly. Crumble 100 gms of feta cheese over the top and cover with a layer of lasagne sheets and half the roasted vegetables. Then, add the next third of the sauce, crumble another 100 gms feta cheese and a layer of lasagne sheets and the rest of the roasted vegetables. Finally top with the final layer of lasagne sheets, remaining white sauce and grated 75 gms parmesan cheese. Bake in the oven for about 40 minutes.
3. Date and Orange Yogurt Loaf Cake – a lovely moist cake which is simple to make and a firm favourite in the dairy!
Ingredients: 75 ml sunflower oil, 150 gms Court Lodge Organic Pouring Yogurt, 150 gms caster sugar, 2 eggs, 210 gms plain flour, 1 tsp baking powder, 125gm ready to eat dates chopped into small pieces, zest of 1 orange.
To make the icing: 75 gms icing sugar, juice of 1 orange.
Into a bowl put the sunflower oil, Court Lodge Organic Pouring Yogurt, caster sugar, eggs and zest of an orange. Whisk until smooth, then add the plain flour and baking powder and whisk until you have a thick batter. Stir the in the chopped ready to eat dates.
Line and grease a 900gms loaf tin and pour the mixture in. Bake in the oven for 50 – 55 minutes at 180 degrees or gas mark 4.
To make the icing, gradually mix all of the orange juice into the icing sugar, to form a runny but smooth consistency. When the cake is cooked remove from the oven and prick with a fork before drizzling the icing all over.