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Home / Recipes & Ideas / Side Dishes / Yoghurt and Cucumber

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Yoghurt and Cucumber

30 April 2016 By Clemency Nicolson

Ingredients

  • 1 Lebanese cucumber
  • 1 cup natural yoghurt

Method

  1. Grate the cucumber and squeeze out the excess water
  2. Mix it into the yoghurt and refrigerate till needed

Side DishesClemency NicolsonSalads
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Low FODMAP Rogan Josh @emma.does.fodmap style. Loo Low FODMAP Rogan Josh @emma.does.fodmap style. Looks delicious 😋
Monday night dinner done right ✅ Heat oil in sau Monday night dinner done right ✅ Heat oil in saucepan.♨️ Brown 5-6 split chicken drumsticks with a pinch of salt and white pepper. 🍗 Prep a pile of colourful fresh vegies, 🌽🥦🥕🥒 Assemble everything evenly in a deep oven friendly dish Pour over 1/2 a jar of any of our tasty 350g simmer sauce and bake covered with a foil for 30 minutes in a preheated oven set at 170 Celcius. And a further 15 minutes with foil removed. Serve with a bowl of steamed jasmine, brown or red rice.
100 ways with chicken! There are so many great th 100 ways with chicken! There are so many great things to love about chicken. It’s one of the cheapest animal proteins, it’s nutritious, extremely versatile and it’s often the favourite meat for kids. Chicken is also a meat that is used and enjoyed by most cuisines around the world whereas beef and pork, for example are avoided in several cultures. Think about all the different cuts of chicken you can buy, aside from a good old whole bird – thighs, breasts, wings, on/off the bone, drumsticks, chicken mince, maryland. I know I can look at the range of chicken products in a store and my mind will be swamped with a hundred different meal ideas! One of the great skills you can have in the kitchen is to buy a whole chicken and break it down into the individual cuts. There are plenty of YouTube tutorials on this and you’ll find that once you master it, you’ll save a lot of money on chicken and also become wiser to how to use it for best results. If you click on the link below, you’ll discover 100 different ways to use chicken that the whole family will enjoy. There are whole roasts, curries, one-pot dishes, salads and satays, plenty of options from the simple to the more flamboyant. Take one for a test drive this week! Visit my blog ☝️https://bit.ly/LKBlog100Ways #latashaskitcheners #100wayswithchicken #chickenrecipes #roastchicken #chickencurry #inspirationtocook #heresmyfood #eattheworld #madeinaustralia #supportlocal #foodgloriousfood #smallbatch #buylocal #homecooking #homestyle #dineinathome #glutenfree #dairyfree #lovelatashas🧡 #dowhatyoulove #australianowned #smallbatch #flavoursofindia #flavoursofsoutheastasia
fluffy scrambles crispy chorizo chopped parsley fluffy scrambles crispy chorizo chopped parsley warm sourdough breakfast for champs🎗 made extra tasty with a generous splash of our fragrant, delicious Chilli Oil 🌶 Go further by adding even more proteins to your plate with spinach, mushrooms, beans and bacon! I’m +ve it’ll keep you warm and toasty on the inside all through the weekend.
Soup weather often means rummaging through the pan Soup weather often means rummaging through the pantry to gather some staples together for a rich, nourishing broth. It’s also an opportunity to raid the fridge and freezer to utilise forgotten-about vegies so they don’t go to waste. Soupy rich stews are such an all-rounder. It can be a quick, casual snack or a hearty, wholesome meal all on its own. I like to ‘finish’ or dress a bowl of soupy stew before serving. A spoonful of chutney, some natural yoghurt or a swirl of my Caramelised Balsamic Vinegar all provide that interesting extra touch that decorates and satisfies. You can even crumble some crunchy pappadums on top before you tuck in or if you have some day-old bread or naan, crisp them up in the oven with a splash of my Chilli Oil and they become spicy croutons. I’ve long been a fan of canned soups … not what you might expect, I know! I’m no stranger to cooking from scratch, of course, but these products sometimes catch my eye in the supermarket and I find they make a wonderful base for more substantial meals like stews. Such is the case with my Madras Hot Pot Stew with Vegetables, Lentils and Beef Mince recipe (link below). Its flavours are deep and complex and it’s so nutritious! and hearty. You can be creative with this recipe. Many soup and stew recipes around the world originated from using up what’s abundant or what’s on its last legs, so to speak. Minestrone is just one example. Another clever idea is to keep all the vegie scraps from your cooking throughout the week and throw them in a pot just before you’re due to go grocery shopping. Bits of carrot, celery, cauliflower, broccoli, onion, potato, pumpkin and tomato are perfect. Keep them in a bag in the freezer then pull them out and simmer them in water. You can also add those forlorn leaves of spinach, kale or bok choy. You may cook them all down then strain the broth to use as a stock base for another recipe or puree the lot and have a smooth, silky vegie soup. I also like to keep meaty bones, the odd sausage or bacon bones for my soups and stews - they all combine to provide the end outcome with loads of flavour. Get my recipe :http://bit.ly/LKMadrasHotPot
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