Cooking with Yoghurt and a Recipe for Gozleme
Thanks to the team at Chobani, I was lucky enough to receive a free sample of Chobani yoghurt recently. In amongst the flavoured yoghurt (which I don’t care for much) were two huge tubs of 2% fat Greek yoghurt and a smaller 0% fat tub. When I say I don’t care for flavoured yoghurt, it’s not that the product was bad (everyone I gave them to loved them) it’s just the lumpy yoghurt they served for school dinners kind of put me off flavoured yoghurts for life. However, I am quite keen on plain yoghurt and all the culinary delights you can create from it.
Chobani is America’s number 1 yoghurt brand and has recently been released for sale in Australia. You can buy it from Woolworths in New South Wales and Victoria. The yoghurt is strained so is ideal for cooking, as the straining should prevent it from splitting when heated. It is also low in fat, which makes it perfect for my new healthy diet. This delivery was a very timely one as it coincided with the need to clear my fridge of cream, creme fraiche and the like and replace it with something a little healthier.
I have to confess I am a little partial to cooking with cream and creme fraiche so I was finding it difficult to cut out completely. Instead I decided to try substituting the cream for yoghurt in a few of my favourite dishes. The 2% Chobani worked well in beef stroganoff. I make this recipe from Rick Stein, serving it with rice instead of matchstick potatoes. It also worked really well in a Rick Stein Moghul Chicken Korma recipe – a relatively healthy curry option.
I also like to accompany some dinners with sour cream or mayonaise. A big no, no on a fat reduced diet so instead I made a simple yoghurt raita to accompany meats and fish. This involved finely chopping some apple and fennel and mixing with the Chobani. Finished with some salt and pepper and a dash of lemon juice it turns yoghurt into a cream accompaniment.
I’m now on the look out for healthy, enjoyable meals to replace old favourites. I am quite partial to a jacket potato with cheese, but cheese is off the menu for now. Instead I made a simple coleslaw with equal quantities of finely sliced red cabbage, radish and carrot ribbons peeled with a speed peeler. Mixed with some 0% Chobani, salt, pepper and lemon juice to tasted it made for the perfect Saturday lunch.
As a final treat I made us some dessert. I love this recipe from Jamie Oliver for a quick ice cream style dessert. I know this frozen yoghurt dessert is essentially the flavoured yoghurt I hated as a child, but if Jamie calls it an ice cream I can happily eat it (psychologists would have a field day with my funny food rules.)
And finally, I couldn’t receive a sample of yoghurt without using it in my favourite weekend lunch, gozleme. This delicious, filled bread is quick and easy to make as there is no need to leave the dough for hours to rise. You then fill it with a filling of your choice, which used to be lamb or ricotta, but now I’m opting for spinach, tomato and homemade low fat paneer (post to follow).
For the Dough
200g of 2% Chobani Greek yoghurt
pinch of salt
250g self raising flour plus extra for rolling
For the Filling
150g drained chopped tinned tomatoes
100g low fat paneer, chopped in small cubes
small handful of chopped, fresh coriander leaves
salt and pepper to taste
oil spray for cooking
lemon wedges to serve
First make the dough. Place the Chobani yoghurt in a bowl with a pinch of salt and stir until smooth. Add the flour until a dough forms. At first it seems like a lot of flour but with a few minutes of kneading the dough should come together to form a smooth, elastic dough. Put the dough in a bowl and cover and allow to rest for half an hour while you make the filling.
For the filling, place the spinach in a colander and pour boiled water over the top until wilted. Rinse with cold water then squeeze out the excess water and roughly chop. Place in a bowl and add the tomatoes, chopped paneer and coriander leaves, stir to combine then season to taste. Set aside while you roll out the dough.
Divide the dough into four equal portions. Shape each portion into a ball then roll each ball into a 20cm circle. Place a quarter of he filling into one half of the circle, leaving a 1cm border. Brush a little water around the edge of the dough, then fold in half and seal tightly, making sure there are no air bubbles in the middle as they will burst open when cooking. Repeat with the rest of the dough and filling so that you have four gozleme.
To cook, heat a large frying pan on a medium heat. Spray in small amount of oil in the pan then gently cook the gozleme, two at time. They take about 4 minutes on each side. Then need cooking until lightly golden but cooked through. If the pan is too hot they will burn on the outside and the dough will not be cooked in the middle.
Cut each gozleme into quarters and serve with a squeeze of lemon juice.
Nic Cooks was sent the Chobani yoghurt as a free sample.