recipe: Lemon and Raspberry Cake


recipe: Beetroot, Tahini and Yogurt Dip

ingredients: 250g cooked beetroot (drained) 2 tbsp tahini 2 cloves of garlic (crushed) juice of half a lemon 350g Greek yogurt olive oil to serve (optional) sea salt flakes (optional) method: Whizz the beetroot in the small bowl of a food processor or with an immersion blender until almost smooth. Add the tahini, garlic and lemon … Continue reading recipe: Beetroot, Tahini and Yogurt Dip

Cooking with Yogurt

There are few ingredients more versatile than yogurt.  Often used as a coolant for hot and spicy food it is also a cook's friend in all manner of dishes.  From soups and sauces to dips and desserts.  These days there are so many to choose from too - it can be overwhelming.