What to do with a Surfeit of Yoghurt…..

If, like me, you buy large tubs of yoghurt sporadically then forget about them instantly, then I have two summer recipes here that will delight the reckless yoghurt buyer. Yoghurt is hugely underrated: it used to be eaten in our grandparents’ day as ‘a health food’ – viewed in the same light as suspicious comestibles such  as lentils and goats cheese. My grandmother, however, was never one to go in for faddish namby-pamby concepts such as ‘health’: instead she serves natural yoghurt (full fat) with Jersey double cream and brown sugar, as a pudding, and it is absolutely delicious.

Our generation choose to mostly consume their yoghurt mixed with sugary fruit flavours, stuffed full of additives and bearing very little resemblance to it’s healthy roots. But simple, pure and healthy natural yoghurt is actually incredibly versatile, and lends itself to all sorts of recipes; whether sweet or savoury. It’s also perfect for summer cooking (or not cooking – as you shall see), adding a delicious tang and a creamy, acidic and savoury edge to complement other flavours.



I was lucky enough to be given an enormous tub of Windrush Valley goat’s milk yoghurt (http://www.fresh-n-local.co.uk/producers/WindrushValleyGoatDairy.php) , and this is what I did with it:



Summer Greens Chilled Soup

This is so unbelievably wholesome and refreshing that you’ll feel saintly for a week after you’ve consumed it, and it’s perfect for using up whatever veg you have lying around.

1 spring onion, sliced

1 clove garlic, peeled

1 cucumber, peeled

pinch ground cumin

few drops of rosewater (optional)

1/2 chilli

handful mint

handful parsley

few basil leaves

100g peas

50g broad beans

100g spinach

Juice 2 lemons

50 ml olive oil

150 g natural yoghurt

Pomegranate seeds, feta and pine nuts to serve


Blanch the peas and beans in boiling water for a minute, then plunge into cool water.

Whizz everything in a blender, strain if you wish, then serve, with ice cubes, scattered with pomegranate seeds, pine nuts and feta.


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