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Posts Tagged ‘yogurt’

  1. Fusion Tzatziki with Cucumber Mint and Mozzarella

    July 20, 2017 by Varga László

     

    Ingredients (2-3 servings):

    • 1 long cucumber
    • 3 green garlic
    • approx 10 mint leaves
    • 200 g greek yoghurt
    • 100 g mini mozzarella balls
    • salt and pepper to taste

     

    Preparation method:

    1. Slice the spring garlic.
    2. Cut the mozzarella balls into two.
    3. Shred the mint leaves into 3-4 pieces each.
    4. Wash the cucumber and slice it into thin slices (2-3 mm thick).
    5. Add all these ingredients into a bowl, mix them carefully not to break the ingredients. Add salt and pepper to taste.

     


  2. Tagliatelle al Nero di Sepia (Black Squid Ink) with Salmon and Cherry Tomatoes

    December 16, 2013 by Varga László

    aIMG_7722

    Ingredients:

    • 250 g fresh tagliatelle al nero di sepia – black squid ink tagliatelleaIMG_7675
    • 500 g salmon filletaIMG_7679
    • 250 g yellow cherry tomatoes
    • 4 garlic cloves
    • 3 shallots
    • 2 green onions
    • 100 ml semi sweet wine (I used Two Oceans South African wine, very fruity and light)
    • 150 ml goat yogurt
    • dried chili flakes aIMG_7696
    • salt and black pepper to taste
    • a little olive oil for the frying

    Preparation method:

    1. Chop the onion and shallots
    2. Dice the salmon fillet into 2 cm cubesaIMG_7684
    3. Cook the tagliatelle in boiling water for 4-5 minutes
    4. Fry the chopped garlic and onion in hot olive oil
    5. Add 100 ml wine and the salmon cubes, add salt and freshly grounded black pepper to tasteaIMG_7693
    6. Simmer for 6-8 minutes over medium-low heat stirring gently from time to timeaIMG_7694
    7. In a separate pan fry the chili flakes for half a minute then add the cherry tomatoes and fry them for 3-5 minutes until 1/3 wiltedaIMG_7706
    8. Slice the green parts of the green onions
    9. Simmer the green onions in a separate pan a bit of the sauce from the main pan for 1-2 minutes until a bit wilted
    10. Drain the pasta but reserve its water
    11. Add to the salmon pan the cherry tomatoes, the green onions, the drained pasta and the goat yogurt, stir very gently and simmer for about a minute.aIMG_7711
    12. Turn off the heat and let it rest for 2-3 minutes and the pasta to swell some sauce
    13. Chop the parsley and add to the top of the pasta panaIMG_7713
    14. Serve while warm.aIMG_7718