For a twist on 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 10% (Authentic):
Calories: 204
Fat: 12g Of which saturated fat: 7.5g
Carbohydrate: 18g Of which sugar: 7g
Protein: 6.5g
Salt: 0.5g
With TOTAL 2%:
Calories: 171
Fat: 9g Of which saturated fat: 3.5g
Carbohydrate: 17g Of which sugar: 4g
Protein: 7g
Salt: 0.5g With TOTAL 0%:
Calories: 156
Fat: 6g Of which saturated fat: 3g
Carbohydrate: 17g Of which sugar: 4g
Protein:9g
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 0% 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 0% 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.
The Italian inspired Chicken with Feta Cheese will bring a cosmopolitan taste to the dinner table. Succulent chicken breast stuffed with seasoned feta cheese and drizzled in a wonderfully warm dressing of pesto, balsamic vinegar and tomato.
Italian Style Roast Chicken with Feta Cheese
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Nutritional Data Per serving
Calories: 971
Fat: 56g Of which saturated fat:14g
Carbohydrate: 62g Of which sugar:8g
Protein: 59g
Salt: 3.4g
Ingredients
200g TOTAL Feta Cheese
½ bunch parsley, chopped
½ bunch basil, chopped
4 skinless and boneless chicken breasts
8 slices Parma ham
300g dried pasta (for this try using spirals)
200ml extra virgin olive oil
1 tbsp pesto
25ml balsamic vinegar
8 sun blush tomatoes in oil, chopped
Salt and pepper to taste
Method
• Cut the feta into four thick fingers and roll in the chopped basil and parsley.
• Cut a pocket into the side of the chicken breasts and stuff with the seasoned feta fingers.
• Wrap two slices of Parma ham tightly around each chicken breast.
• Place the chicken breasts on a roasting tray and drizzle with a little oil. Bake for 20 minutes until golden brown (220 C / 425 F / Gas Mark 7).
• Cook the pasta in boiling salted water until al dente.
• In another pan gently warm extra virgin olive oil. Add the pesto, balsamic vinegar and tomatoes to make a warm dressing.
• Drain pasta, season and arrange on a plate. Place chicken breast on top of pasta and spoon over the dressing.
Chef’s tip:
When cooking the pasta try adding a splash of oil to the salty water this will help to stop the pasta sticking together.
For dessert, the refreshing Raspberry & Yoghurt Mousse with Passion Fruit Sauce will finish any meal with a flourish.
Raspberry & Yoghurt Mousse with Passion Fruit Sauce
Serves: 4
Preparation Time: 20 minutes
Chilling Time: 4 hours
Nutritional Data Per serving
Calories: 523
Fat: 41g Of which saturated fat: 25g
Carbohydrate: 32g Of which sugar: 24g
Protein: 9g
Salt: 0.7g
Ingredients
250g TOTAL 0% Greek Yoghurt
2 passion fruits
1 tbsp arrowroot
250ml orange juice
50g caster sugar
450g fresh raspberries
4 leaves of gelatine
50ml cold water
½ pt double cream, whipped
½ bunch mint
Method
• Mix 50ml of orange juice with the arrowroot.
• Cut the passion fruit in half and scoop out the seeds and pulp into pan. Add 200ml orange juice and 25g sugar. Bring to the boil.
• Mix in the arrowroot and orange juice mixture. Cook for 5 minutes and allow to cool.
• In another pan, add the water and 25g castor sugar to the fresh raspberries and bring to boil to make a puree. Sieve the mixture to make a smooth sauce.
• Soften gelatine in cold water and melt in hot raspberry sauce and allow to cool.
• Fold the raspberry mixture into the TOTAL 0% Greek Yoghurt, and then fold in the double cream.
• Divide the mixture equally into 4 ramekin dishes. Allow to set for four hours in the fridge.
• To serve, run the tip of the knife around the rim of the mousse, plunge the base of the ramekin into hot water and turn out.
• Spoon the cold passion fruit and orange mixture over mousse and decorate with mint.
Editors Notes:
FAGE UK Limited, is a subsidiary of Greek - owned parent group FAGE DAIRY INDUSTRIES. Today FAGE’s yoghurts and cheese are enjoyed in 25 countries internationally and are found in 20,000 retail outlets in four continents.
FAGE DAIRY INDUSTRIES has one of the most modern dairy production facilities in Europe, based outside Athens. Thanks to the state-of-the-art technology FAGE has the capacity to process 50,000 litres of milk per hour and 500 million pots of TOTAL Greek Yoghurt annually.
Products from the FAGE range, available from stores nationwide include, TOTAL Greek Yoghurt, TOTAL 0%, TOTAL 2%, TOTAL Honey Twinpot, Tzatziki Dip, Sheep’s & Goats’ Milk Yoghurt, Feta Cheese and Feta Cubes in Oil.
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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.