TOTAL Greek Yoghurt, endorsed by the Vegetarian Society, is particularly versatile as it can be used either on its own or in cooking to add creaminess without the fat content. Made from cows’ milk, Greek Yoghurt is 100% natural, pure and free from artificial additives and preservatives.
These stylish and appetising recipe ideas are great for all occasions.
For a twist in the traditional, the deliciously different, Leek, Potato and Tarragon Soup will cause a stir.
Leek, potato and tarragon soup with TOTAL Greek yoghurt
Serves: 4
Preparation Time: 10 minutes
Cooking time 30 minutes
Nutritional Data per Serving
With TOTAL 2%:
Calories: 171
Fat: 9g Of which saturated fat: 3.5g
Carbohydrate: 17g Of which sugar: 4g
Protein: 7g
Salt: 0.5g
Ingredients
25g butter
2 leeks (white and pale green parts only)
½ small onion, chopped
2 garlic cloves, sliced
250g potatoes, unpeeled, cut into 1/2-inch pieces
1lt vegetable stock, ‘low salt’
4 tsp tarragon chopped
250g TOTAL 2% Greek Yoghurt
Salt and pepper to taste
Method
• Melt butter in large, heavy pot over medium heat. Add leeks, onion, and garlic and sauté for about 10 minutes until soft.
• Add potatoes, vegetable stock and half the tarragon and bring to the boil.
• Reduce heat to a low simmer for about 20 minutes, until potatoes are tender.
• Blend the soup until smooth either with a stick blender or in a food processor.
• Season to taste.
• Mix together tarragon and TOTAL 2% Greek Yoghurt.
• Allow soup to cool a little then fold in the yoghurt mix and serve with a warm crust of bread.
Chef’s tip: Soups always taste better when it is 24 hours old. So make it the day before, allow it to cool but don’t add the tarragon and yoghurt mix. When you’re ready, simply warm the soup up then fold in the tarragon yoghurt.
Herb Fritters with TOTAL, Mint and Apricot Dip A mouth-wateringly simple vegetarian main course which combines a hearty mix of scrumptious cheeses and flavoursome herbs.
Herb Fritters with Yoghurt, Mint & Apricot Dip
Serves: 4
Preparation Time: 20 minutes
Chilling Time: 30 minutes
Cooking Time: 30 minutes
Nutritional Data Per serving
Calories: 653
Fat: 46g Of which saturated fat: 18g
Carbohydrate: 32g Of which sugar: 8g
Protein: 30g
Salt: 2g
Ingredients
3 eggs, lightly beaten
150g vegetarian mozzarella cheese, finely diced
85g vegetarian parmesan, freshly grated
125g fresh white breadcrumbs
50g red onion, finely chopped
¼ tsp red chilli flakes
¼ bunch chives, chopped
¼ bunch flat leaf parsley, roughly chopped
100ml sunflower oil
Salt and pepper to taste
For the dip:
500g TOTAL Authentic Greek Yoghurt
12 ready-to-eat dried apricots, finely diced
2 cloves garlic, crushed
1tsp mint, chopped
Salt and pepper to taste
Method
For the dip:
• Mix the yoghurt, apricots, garlic, mint and season to taste. Chill for 30 minutes.
For the fritters:
• Mix the eggs, mozzarella, parmesan, bread crumbs, red onion, chilli flakes, chives and parsley in a large mixing bowl to form a paste.
• Roll the mix into 8 balls then flatten them out to form patties. Chill for 30 minutes.
• Heat oil in a non-stick frying pan. Fry the fritters on both sides until golden brown.
• Place two fritters on each plate, spoon on the dip and serve immediately.
Chef’s tip: To make fresh white crumbs, take white sliced bread and cut the crust off. Blitz in a food processor until a crumb is formed.
The deliciously, refreshing Mango and Greek Yoghurt Mousse will end any meal with a flourish.
Mango and Greek Yoghurt Mousse
Preparation Time: 30 minutes
Chilling Time: 2 hours
Serves: 8
150 kcals, 6g fat
Ingredients
2 fresh very ripe mangoes, skinned and de-stoned
500g Total Greek Yoghurt
100g sugar
5 egg whites
Fresh fruit to garnish
Method
• In a food processor, purée the mango and half the sugar
• Whisk egg whites and the rest of sugar until light and fluffy
• Fold all ingredients together and divide between 8 ramekins
• Leave to set for 2 hours, then garnish with fresh fruit to serve
Chef’s Tip: Be careful not to overwhisk the egg whites, stop when it starts to form soft peaks.
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FOR HIGH RES –IMAGES AND FURTHER INFORMATION,
Please contact:
LAURA DARKE
Email: PR@totalgreekyoghurt.com
Tel: 020 7630 5000
FAGE UK Ltd, 3rd Floor Eccleston Square, London, SW1V 1NS.