Recipes Using Yogurt

April 15, 2020 | BY Alston Dairy

Recipes Using Yogurt

Yogurt is a wonderful ingredient to use in cooking – with amazing versatility that can be used in a range of dishes including desserts, main courses and a variety of snacks and cakes. Whether you prefer Greek, low fat or natural yogurt, here are some recipes using yogurt that you can easily make at home with simple, fresh ingredients.

Grapefruit, Lime & Mint Yogurt Parfait

Makes: 6

Ingredients:

4 grapefruit,

Zest and juice of two limes

3 tablespoons of honey

One handful fresh mint leaves

Directions: Peel the grapefruit and chop the fruit into small segments. Mix the yogurt in a bowl along with the lime juice and zest. Place a layer of the grapefruit into 6 parfait glasses, before topping with a layer of the lime-infused yogurt. Repeat layers until you've used all of the grapefruit and yogurt mixture. Drizzle the honey over the top and top with mint for decoration.

Quick Chicken Korma

Serves: 4

Ingredients:

1 tbsp sunflower oil

4 chicken breasts

2 onions

2 cloves garlic

1 tsp ground coriander

1 tsp smoked paprika

½ tsp garam masala

½ tsp cumin seeds

½ tsp turmeric

½ tsp ground cloves

150g natural yogurt

150ml double cream

¼ tsp mild chilli powder

3 tbsp ground almonds

30g fresh coriander, chopped

Salt & pepper, to season

Directions: Drizzle the oil in a lidded deep-set frying pan. Chop the chicken breasts into bite-sized pieces and add to the pan, set on a medium heat. Cook for five minutes. While the chicken is cooking, finely chop the onion and garlic, then grind the cumin seeds in a pestle and mortar. Add all of this to the pan, along with the remaining spices. Give everything a good stir and lower the heat slightly.

Place the lid on the pan and cook for ten minutes, until the onion has softened and everything has taken on a rich colour. Add the cream, yogurt and ground almonds and stir. Season to taste, make sure the pan is on a low heat and let the curry simmer for a further five minutes, or until the chicken is cooked through. Stir in the fresh coriander just before serving with naan bread and rice, if liked.

Simple Yogurt Cake

Serves: 8

Ingredients:

125ml plain/natural yogurt

2 eggs

150g caster sugar

65ml vegetable oil

200g plain flour

1 pinch salt

1 tablespoon baking powder (dissolved in a few tablespoons of milk)

1 teaspoon vanilla extract

Directions: Grease a 46cm springform cake tin and preheat the oven to 160C. Beat the eggs and caster sugar together in another bowl until they are pale and fluffy. Add the yogurt and vegetable oil and mix well.

In a separate bowl, combine the flour, salt and baking powder mixture and mix well into the yogurt and egg mixture, a little at a time, stirring well. Add the vanilla extract and pour the mixture into the cake tin ready for baking.

Bake in the oven for 30 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let the cake cook on a wiring rack for at least 10 minutes before removing it from the tin.

Yogurt and Lemon Marinade (For Fish)

Serves: 4

Ingredients:

128g plain Greek yogurt

Zest of 1 lemon

1 tablespoon lemon juice

1 tablespoon minced garlic

3 tablespoons oregano

1 teaspoon ground cumin

¼ teaspoon ground five-spice

½ teaspoon kosher salt

½ teaspoon ground black pepper

4 fish fillets

1 tablespoon olive oil

Bunch of spring onions, chopped into small pieces

Directions:

Combine the lemon zest and juice in a bowl with the yogurt, garlic, oregano, cumin, five-spice salt and pepper. Next, take your fish fillets and place them in the bowl, smothering them in the marinade. Cover with cling film and leave in the fridge for at least an hour (overnight if possible). The longer you leave the marinade for, the more flavourful the fish will be.

In a deep-based frying pan, heat the olive oil and fry the spring onions until they are soft. Add the fish and cook for five minutes on each side, until the fish flakes easily. Serve with rice and fresh greens.

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