Our big fat Greek yogurt (part I & II)
April 1st, 2005

Yogurts come in all types, shapes and tastes. The one we like the best is the one we get right across the street at the Greek grocery store. Is it rich? It sure is. Do I care? Nope. It is so good, you could even eat it without anything. Sometimes we mix in seasonal fruits, other times we just top it with some self-made marmalade. Yesterday morning, however, we recalled a nice variation we had a pretty long while ago at a coffee place with the ambiguous name “Schmock” up in Schwabing (a district of Munich). So we scraped together a good handful of various nuts (almonds, pumpkin and sunflower seeds, sesame, pistachios, pine, pecans or walnuts) and roasted them. Made layers of yogurt and honey and added the nuts -still warm- on top. Sweet stuff. O.

Greek yoghurt with roasted nuts

A few days ago, we came by a luscious and ripe pineapple, which immediately made it into our shopping basket. Distracted by other things, we completely forgot about it until yesterday. So roughly 10 hours after having yogurt for breakfast – this would be part II then – the pineapple became the center of our attention again. Inspired by a Jamie Oliver recipe and with the yogurt leftovers from the morning an idea was born. We cut the pineapple into pieces and caramelized them with some icing sugar in a pan until they got light brown. Regarding mint-sugar: since we didn’t have any fresh mint (as Jamie’s recipe suggests) at home, I decided to give basil a try. I ground a few basil leaves with sugar in a mortar, then added half of the scented sugar to the yogurt. Took a little bowl and arranged the now slightly green yogurt with the pineapple pieces in layers. Sprinkled some basil-sugar on top. I liked it so much, we will definitely have it again.

Caramelized pineapple with basil-sugar Greek yoghurt

There don’t seem to be many food combinations left to explore, that haven’t yet been tried somewhere, sometime. I am familar with basil-lime sorbet, but basil-sugar and/or basil-sugar-yogurt I haven’t heard of yet! If you have, drop me a line :)

Breakfast Yogurt

Recipe source: inspired by a breakfast variation at cafe "Schmock", see link above

Required time: about 10 minutes

.

Ingredients:

honey

Greek yogurt

nuts (like sliced almonds, pecans, walnuts, pistacios, pine)

seeds (like pumpkin, sunflower)

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Greek Yogurt & Pineapple

Recipe source: inspired by "Pineapple with Bashed-up Mint Sugar" from Jamie Oliver, see link above, adapted

Required time: about 15 minutes

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Ingredients:

fresh pineapple

icing sugar

Greek yogurt

sugar

fresh basil leaves

Comments

Apr 1st,
2005

Apr 1st,
2005

Alisa

Apr 2nd,
2005

Apr 2nd,
2005

May 1st,
2005

LR

Jul 11th,
2006

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Jul 13th,
2006

Aug 21st,
2006

Aug 21st,
2006

Betty Boo

Sep 1st,
2006

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2006

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Mar 14th,
2007

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2007

Caroline

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2008

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2009

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