A week or so ago, Julie contacted me and asked if I would like to try out some Fage Total Greek Yogurt, (Fage, pronounced Fa - ye) I jumped at the chance. Not only is is my favourite kind of yogurt, but it is something that I use all the time!

I have been a yogurt fan ever since my school days in the 1970's. Not only did I take one in my little brown bag for lunch every day, but I think I must surely be the person who invented frozen yogurt, as I always had several little tubs in my mom's freezer, just waiting for me to dig in. Yes . . . I was way ahead of my time!



Anyways, today an Ocado Delivery truck drove up to my door and Todd said . . . "What did you order now?"

"Nothing!" I squealed with delight! "It's my free yogurt from Julie!"



Now for some facts: TOTAL Greek yogurt was first imported into the UK in the 1980's and has grown to become the nation's leading brand of Greek Yogurt. This lovely yogurt is made with cow's milk and a live active yogurt culture. The traditional straining method removes the whey of the nilk and any excess water, which is what gives TOTAL it's distinctive thick texture and mild natural flavour. It actually takes 2 litres of milk to make just one 500g pot! Not only is it incredibly thick and ric, but it's 100% preservative and additive free and contains no artificial sweeteners, thickeners or added sugars. From where I am standing that seems like a really good thing. I don't want to put a whole lot of artificial junk into my body if I can help it!



Straining the yogurt during it's production means that this yogurt can be heated without it splitting, which makes it incredibly versatile. (They do not recommend however that you heat the 0% yogurt.) I just know that it is delicious. I have some just about every morning, spooned out on top of my homemade granola and drizzled with a bit of honey. It's truly the breakfast of champions! I also love it spooned on top of fruit and puddings. It's much lower in fat than regular cream or creme fraiche.

To make a long story short, I have a fridge full of yogurt to use up now and you will be seeing a few ways that I am going to do just that over the next week or so.



Here is what I did with it today. A delicious, tangy and crunchy salad! Chock full of good things like beans and tomatoes, chickpeas and corn, with a tangy and spicy yogurt dressing. I felt positively self righteously healthy when I was eating it! (For more information about Total Green Yogurt, feel free to visit the Total Page. There's lots of goodies and facts there!)



*Corn and Bean Salad*
Serves 6
Printable Recipe

Beautiful and colourful, this is one very tasty, and healthy salad! Try it out at your next barbeque!

For the dressing:
the juice of 3 limes
170g tub of Greek Yoghurt
(about 1 cup)
2 ounces olive oil (1/4 cup)
1 clove of garlic, peeled and minced
1 tsp sea salt
1/8 tsp cayenne pepper
a large handful of fresh coriander, chopped (cilantro)

For the salad:
1 (415g or 15 ounce) tin of cannellini beans, drained and rinsed well
1 (415g or 15 ounce) tin of chickpeas, drained and rinsed well
1 1/2 cups fresh corn kernels, uncooked (can use one tin of niblets corn, drained)
1 medium courgette, washed, trimmed and cut into small cubes
1 red bell pepper, trimmed and cut into small cubes
4 medium ripe tomatoes, cut into cubes
6 spring onionss, thinly sliced




Make the dressing by whisking together the lime juice, yoghurt, olive oil, garlic, salt and cayenne pepper. Fold in the chopped coriander.

In a large salad bowl, combine the beans, corn, chickpeas, red pepper, courgettes and spring onions. Pour the yoghurt lime dressing over top and toss to combine. Serve at room temperature.

Know what I am having for my bedtime snack tonight? That's right a nice little pot of yoghurt with some honey on top. Yummo!

Occasionally I like to bake something really special for an extra special treat.
Something deliciously different than the usual cake or cookies.



Something unique and fantabulously tasty. Something like these light and tasty, spiral shaped, quick rolls!



Oh my but they are delicious . . .



Just imagine, if you can, a soft fluffy buttermilk scone dough, rolled out and spread with a scrummy spicy fruit and nut mixture, and then rolled up tightly like a Swiss Roll.



Cut into slices and baked until delicately brown, and then glazed with an apricot glaze and drizzled with a sweet icing.



Can you say S-C-R-U-M-M-Y????



mmmm . . . mmmm . . good . . . Just PERFECT for elevenses or as an extra special teatime treat!!!



Best eaten on the day . . . NOT a problem!!



*Fruit and Nut Scrolls*
Makes about 18
Printable Recipe

Quick and tasty spiral buns, filled with a deliciously spicy fruited filling!

for the buns:
450g self raising flour (3 1/4 cups)
2 tsp caster sugar
50g butter (1/4 cup)
330ml of buttermilk (1 1/3 cups)

For the filling:
40g sultanas (1/2 cup)
35g currants (1/2 cup)
50g chopped stoned prunes (1/2 cup)
1 medium apple, peeled and finely chopped
2 TBS flaked almonds
2 tsp grated orange rind
2 TBS orange juice
1/3 tsp ground cloves
2 tsp rum or brandy
50g soft light brown sugar (a heaping 1/3 cup)

Apricot glaze:
2 TBS apricot jam
2 tsp water

For the glaze:
55g icing sugar (a heaped 1/2 cup)
1 tsp hot water

Preheat the oven to 200*c/400*f/ GAS MARK 6. Butter several baking sheets. Set aside.

Combine all the filling ingredients in a bowl, mixing together well. Set aside.

Sift the flour into a bowl. Whisk in the sugar. Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine bread crumbs. Stir in the buttermilk to mix to a soft sticky dough. Turn out on a floured surface and lightly knead until smooth. Pat or roll out into a rectangle about 10 1/4 inches by 14 1/4 inches in size. Spread with the fruit mixture leaving a small border on the far long side. Roll up from the long side nearest you, firmly, like a Swiss roll. Press the far edge onto the roll to seal. Using a sharp knife, cut into 3/4 inch thick slices and place, cut side up on the greased baking sheets.

Bake in the heated oven for about 15 minutes, until well risen and lightly browned on the edges.

Remove from the oven. Heat together the apricot jam and water, strain through a sieve to remove any lumps. Brush over the tops of the buns.

Combine the icing sugar and hot water in a bowl until smooth. Using a small spoon, drizzle this icing over the scrolls in an attractive manner. Enjoy!

Note : if you prefer, you can use 380g of fruit mincemeat instead of the filling in this recipe. That's about 1 1/2 cups.

The carrots are ripening fast and furiously in our garden. Beautifully orange and sweet, we have been having them almost every night with our supper . . . steamed, roasted, grated into salads. We'll soon be turning a glorious colour of orange!!



I have never thought frozen carrots taste very good, so we are trying to use up as many of them fresh from the garden as we can . . . plus giving them to friends to enjoy.



When you have had about as many boiled, steamed, roasted and grated carrots as you can stand, that is the time to make a carrot cake . . . or muffins, or bread.



Ahh carrot cake. Todd's favourite. Every moist bite all spicy and sweet. Chock full of raisins and covered with a simple orange drizzle icing.



I sometimes make another version with crushed pineapple and coconut, and it's very, very good and moist . . . but when you are in a hurry and want a simpler dessert or teatime treat, this recipe is the absolute best. There is nothing complicated or unsual about this one. Simple. Tasty. Easy and quick to make. It's a doddle.



Perfect for lunch boxes and picnics, and eating out of hand! You won't want to waste a crumb of this tasty cake.



Please note - This cake also freezes very well without the drizzle as long as you have it very carefully wrapped and stogged into an airtight freezer bag. What a lovely treat to look forward to in the cooler months!




*A Simple Carrot Cake*
Cuts into 15 slices
Printable Recipe

Deliciously moist, this lovely cake keeps for up to a week and if anything improves with keeping!

6 ounces (1 1/4 cups) light brown muscovado sugar
6 ounces (3/4 cup) sunflower oil
3 large free range eggs, lightly beaten
3 medium carrots, peeled and grated
4 ounces (2/3 cup) of raisins
the finely grated zest of one orange
6 ounces (1 3/4 cup) self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg

For the drizzle:
6 ounces (about 3/4 cup) of icing sugar
1 1/2 to 2 TBS fresh orange juice

Prehat the oven to 180*C/350*F/ gas mark 4. Butter well and line the base and sides of an 8 inch square pan with parchment paper. I cut two long strips the width of the pan and put them in criss cross ways, leaving an overhand which makes it easier to lift out.

Measure the sugar into a large mixing bowl Stir in the oil. Beat in the eggs with a wooden spoon until mixed in. Stir in the grated carrot, raisins and orange zest.

Whisk together the flour, soda, cinnamon and nutmeg. Stir this into the wet ingredients, only mixing until all are evenly moistened. The mixture will be soft and runny. Pour into the prepared baking tin.

Bake for 40 to 45 minutes, until the cake feels firm and springs back when lightly touched in the centre. Cool in the tin for 5 minutes then lift out onto a wire rack to finish cooling.

Whisk the drizzle ingredients together until smooth. Using a small spoon drizzle the icing back and forth across the top of the cake, allowing it to drip down the sides. Cut into slices to serve.

Store in an airtight tin, for up to a week.

As a North American, I have a real love of sweet and salty/savoury combinations, which drive my British husband up the wall . . . You know what I mean . . . combinations like peanut butter and jam, potato crisps and chocolate, cheese and chutney . . . I'm sure you get the picture.



He equates eating such things on a scale of horror equivalent to eating the likes of fish and custard . . . together. Yikes!!

It is just not the same thing at all!! (although I do have to say that fish and a savoury herby and lemon custard would probably be quite nice!)



I cannot get enough of these sweet/savoury combinations and can often be found to munching on pretzels and chocolate, or peanut butter and jam sandwiches . . . which is perhaps why I look the way I do . . . because of the frequency of these snacks mind you, not because of the combinations . . .



I love, LOVE Chocolate Hazelnut spread. I just adore it. I bow down to it. It is delicious spread on Malted Milk biscuits and slowly scarfed down with an ice cold glass of milk. It is scrummy spread between rich layers of cake, any cake will do. (Try it with Lemon sometime, that is gorgeous!)



I thought I had just about exhausted what I could do with it actually until I had this wonderful brainstorm today.



Imagine puff pastry, spread to the edge with delicious chocolate spread, sprinkled with toasted chopped hazelnuts, rolled up, sliced, sprinkled with cinnamon sugar and then baked until fabulously crunchy!!

Oh my but these are some good eating . . . perfect with a nice cuppa and a curl up with a book. Quick, easy and oh so scrumdiddlyumptious! Bet you can't eat just one!!




*Chocolate Hazelnut Palmiers*
Makes about 30
Printable Recipe

Delicious and addictively scrummy! Very simple to make and uses only a few ingredients.

Butter for greasing the pan
13 ounces of ready made puff pastry
(thaw if frozen)
plain flour for dusting the work surface
8 TBS chocolate hazelnut spread
(such as nutella)
75g (2 3/4 ounces) chopped toasted hazelnuts
2 TBS cinnamon sugar for dusting

Preheat the oven to 220*C/425*F/ gas mark 7. Butter a large baking sheet and set aside.

Roll the pastry out on a lightly floured work surface to a recangle roughly 15 by 9 inches in diameter.

Spread the chocolate hazelnut spread all over the top of the pastry using a palette knife, and spreading it out evenly. Sprinkle the chopped hazelnuts evenly over top of the chocolate spread.

Starting at one long end, roll up one side of the pastry to the centre. Roll up the other side as well, so that they meet in the middle. Dampen the edges where they meet and join. Using a very sharp knife, cut into 30 slices crosswise. Transfer to the buttered baking sheet and flatten slightly with the palette knife. Sprinkle evenly with cinnamon sugar.

Bake in the heated oven for 10 to 15 minutes, or until golden brown. Scoop off onto a wire rack to cool. Enjoy!!

I apologize ahead of time for the quality of my photos today, but it's been a really overcast and rainy day and I find that I just can't get good light on days like that. I've done my best, but don't let the poor photos put you off of this delicious recipe! That would be a real pity!



When I was in Canada recently I picked up one of those little recipe booklets that they have for sale at the cash register. (Doesn't everyone go to grocery shops when they are on holiday? It's one of my favourite things to do!)



Anyways, this one was put out by Philadelphia Cream Cheese and had loads of scrummy recipes in it. I was immediately struck by the mini cheesecakes. They looked delicious and easy and like something that I could whip up very quickly.


But like most things, I couldn't leave well enough alone. I had to grab the ball and run with it, of course!



And what DELICIOUS ball I grabbed. Imagine little personal sized baked cheesecakes, filled with the spicy warmth and sweetness of preserved ginger, and not just any ginger either . . . I used Opies Stem Ginger steeped with Teachers Scotch Whiskey. You could use ordinary preserved stem ginger though, no problem.



For the bases I used Golden Crunch Cream Biscuits. Wow, very scrummy. Of course if you really want a ginger rush, you could use Ginger Nut biscuits. I was going to but didn't have any in my cupboard, so had to make do with what I did have.



These easy little babies were very impressive with their crunchy bottoms and that gingery rich cheesecake filling. mmmm . . . topped with some lightly whipped cream and chopped candied gingerroot they packed one very tasty wallop!!



*Little Ginger Cheesecakes*
Makes 12 small muffin sized cheesecakes
Printable Recipe

Delicious little personal sized cheesecakes flavoured with spicy ginger. Quick, easy to make and most impressive!

2 packages (250g each of cream cheese, softened (8 ounces each)
100g of caster sugar (1/2 cup)
2 large free range eggs
2 knobs of preserved ginger, finely chopped
1 TBS of the syrup from the ginger jar
12 Golden Crunch Cream biscuits

To serve:
Softly whipped cream
finely chopped candied ginger

Preheat the oven to 180*C/350*F/ gas mark4. Line a medium sized 12 cup muffin tin with paper liners. Set aside.

Beat the cream cheese, sugar and ginger syrup together in a bowl until smooth. Beat in the eggs, one at a time, on low speed just until blended in. Stir in the chopped preserved ginger.

Place one of the gingernut cream biscuits into each paper lined muffin cup. Divide the cheesecake mixture evenly amongst the cookie lined cups, filling each one evenly. Bake in the heated oven for 20 minutes or until the centres are almost set.

Cool, then place in the refrigerator to chill for at least 3 hours or overnight.

To serve top each with a dollop of softly whipped cream and some finely chopped candied ginger. Delicious!

A few months ago, shortly after we moved into our new home, Todd went to work digging and planting a garden. He's not really that organized when it comes to such things. I am the organizer, but . . . I was busy sorting out the inside of the house, and we wanted to get something in before it was too late.



There is no rhyme or reason to much of what he planted, which is kind of nice really . . . and makes it sort of interesting.

Like the row of what he thought was parsnips, that ended up being rocket . . . not quite the same thing of course, but nice nonetheless!

We returned from our holidays on Sunday to a garden filled to the brim with Baby Gem Lettuces . . . all ready for the picking NOW. Now, as a woman, I would have spread out the planting of these little treats, over several weeks, so that they would not all be ready at the same time . . . but men . . . well, this man at any rate . . . meh . . .



I count my blessings where I find them, and at least he planted the garden!!

My beetroot are pretty much ready now as well . . . and the beans, both yellow and green are beginning to come fast and furious! Yummo!! The courgettes and butternut squash are also full of blossom, so that looks very promising as well . . . the pigeons ate our cabbage while we were away, but again . . . it is a blessing that they left it at the cabbage and didn't taste everything else as well!!




Anyways, here is a lovely salad that makes a nice light supper. It's easy to make, quick and we think it's quite delicious. You don't have to use canned ham, sliced baked ham works very well also, as do a few other suggestions which I have mentioned in the recipe!

I like to think of most recipes as being basic canvases for you to make your own mark upon in any case . . . isn't that the true wonder of cooking!!



*Beetroot Summer Salad Bowl*
Serves 2
Printable Recipe

You don't have to use ham in this if you don't want to. You could use a flavourful goats cheese, torn inbto bits, or chopped camembert, smoked fish . . . use your imagination. Chopped cooked steak or beef is also very nice.

100g of frozen petit pois (about 1/2 cup)
175g of beetroot (2 medium beetroot), cooked until tender and peeled
2 spring onions, trimmed and finely sliced
1 small tin of cooked ham, flaked
3 baby gem lettuces, sliced crosswise

For the Dressing:
2 TBS thick Greek Yoghurt
2 tsp horseradish sauce
approximately 1 TBS milk
salt and black pepper to taste

Put the peas into a dish and pour boiling water over top. Allow to sit for several minutes, then drain very well. Set aside.

Slice the beetroot into thick wedges. Set aside.

Divide the lettuce between two chilled dinner plates. Sprinkle the spring onions over top, along with the peas, dividing them equally amongst the plates. Top with the beetroot wedges.

Whisk together the yoghurt, horseradish sauce and milk until smooth and drizzable, adding more milk if necessary. Season to taste with some salt and black pepper.

Drizzle this dressing over the salads and then top each with equal amounts of flaked ham. Serve immediately.

Okay . . . I put my hand up. I confess. I JUST love (adore even) peanut butter.

If I had to choose only one thing out of everything possible to have as a food on a deserted Island . . . I would choose peanut butter. Seriously. Ok . . . umm . . . maybe chocolate would win out, but trust me . . . only by a narrow margin. What could be better than peanut butter . . . or chocolate???


Peanutbutter and Chocolate together! The ultimate marriage of flavours . . . heavenly bliss . . . totally.



And when you combine that scrummy combination with the tasty crunch of buttery oats and chopped toasted nuts, well . . . I don't mind saying . . .



YOU HAVE SOMETHING TOTALLY IRRESISTABLY SCRUMMILY ADDICTIVE!!!

You just can NOT eat just one . . . I kid you not!





Rich. Decadent. Moreish.

Make them today. You will NOT regret it! Trust me on this.


Okay . . . so maybe your hips might protest, and eventually regret it a teensy weensy bit . . . but . . . you can always tell them that oats are healthy and cholesterol lowering. Very good for you in fact.

And that, my friends, is definitely the truth! ☺



*Peanut Butter, Chocolate Chip and Oat Bars*
Makes 36
Printable Recipe
Deliciously oaty bars with a creamy peanut butter filling, and stogged full of rich chocolate chips and crunchy toasted walnuts. What's not to like??

18 ounces of rolled oats (2 1/4 cups)
12 ounces soft light brown sugar (1 1/4 cups packed)
140g of plain flour (1 cup)
1/2 tsp baking soda
8 ounces of butter, softened (1 cup)

Filling:
1 (397g) tin of sweetened condensed milk (14 ounces)
(NOT evaporated milk)
2 ounces creamy peanut butter (1/4 cup)
1/2 tsp vanilla
6 ounces semi sweet chocolate pieces (1 cup)
60g coarsely chopped toasted walnuts (1/2 cup)

Preheat the oven to 180*C/350*F/Gas mark 4. Butter a 13 by 9 inch baking pan well, or spray with nonstick cooking spray. Alternately line with parchment paper and butter the paper, leaving an overhang for ease of lifting out when cooled.

Combine the oats, brown sugar, flour, baking soda and butter in a large bowl. Mix together at low speed with an electric whisk until crumbly. Reserve 2 cups of the mixture for the topping and set aside. Press the remaining crumbs into the prepared pan, evenly, to form the base.

Whisk together the condensed milk, peanut butter and vanilla. Pour this over the crumb base, spreading it out evenly. Sprinkle the chocolate chops and nuts over top. Sprinkle the reserved crumb mixture over top evenly and lightly press down to adhere.

Bake in the heated oven for 25 to 30 minutes, until golden brown. The centre will not be set. Allow to cool on a wire rack for about an hour and a half, or until completely cooled before cutting into bars. Fantastic!!

Oh how I love, LOVE summer!! The warm sunny days . . . the smell of newly mown grass . . . flowers blooming . . . bees buzzing . . . barbeques . . .

Is there no end to it's loveliness??? I think not!!



Just look at all the fresh fruit that is so abundant at the moment . . . fresh blueberries from hampshire, blackberries and cherries from Kent . . . fresh ripe white peaches from France (Sorry, but they are very hard for this glutton top resist!!)

Not to mention fresh plums and nectarines and sweet mint from my very own garden.



All you need is a bit of fresh local honey and some freshly squeezed orange juice and you have a delicious fruit salad . . .



So refreshing on a hot summer's day . . . Very pretty to look at . . . And very healthy and full of all those good things like antioxidants and vitamins! I almost feel self-righteous eating this!!



A nice dollop of tangy Greek Yoghurt is the perfect addition! Well . . . what are you waiting for??? Dig in!!



*Summer Fruit Salad*
Serves 6
Printable Recipe

What could be more refreshing or delicious than a nice bowl of fresh summer fruits?? This is the best of the season all dressed up in a bowl with a tangy dollop of Greek Yoghurt to gild the lily!

2 pitted and sliced ripe plums
2 pitted and sliced ripe peaches (I used white fleshed)
3 pitted and sliced ripe apricots
1 small punnet of blueberries (about 1 cup)
1 small punnet of ripe blackberries (about 1 cup)
1 small punnet of ripe cherries, pitted and sliced in half (about 1 cup)
the freshly squeezed juice of one large orange
1 TBS runny honey (I like Acacia)
a handful of small mint leaves, bruised
Greek Yoghurt to serve (optional)

Mix all the fruits together in a large bowl, along with the mint. Whisk together the orange juice and the honey. Pour over top and toss to coat the fruit. Let sit for at least 15 minutes before serving. Serve spooned out into small bowls and pass the Greek Yoghurt!

Note - this will keep in the fridge, covered, for up to one day.

Hmmm . . . I wonder if this will help towards redeeming me from all those lucious bad for me goodies that I ate whilst on my holidays? Do ya think???