Acidophilus Me With - Yoghurt

I LOVE yoghurt!  But...to tell you the truth, I never use to like yoghurt.  Thinking back I believe it wasn't until my varsity years that I started eating yoghurt, but it did took a while to convince my brain to like it (frequent circuit shortage problem I believe :p).  Nevertheless, now I eat so much yoghurt that I do wonder whether such large quantity, is still good for me?  Yoghurt has been advertised to be more beneficial (healthy-wise) than milk (which makes yoghurt) and  is recommended for those who are lactose intolerant.  

Yoghurt apparently is derived from Turkish "yoğurt", which translates into "to be curdled or coagulated; to thicken".  It is not only nutritious and versatile.  People from all corners of the world eat it or use it in their cuisine.  The Indians use it in Lassi, Greeks use it in Tzatziki, many use it in salad dressings and it is also a healthy alternative condiment to deserts such as the Pavlova.

Having sampled a varieties of yoghurt, from make your own, supermarket brands to yak milk yoghurt in the high lands of Tibet.  If you normally do not consume or enjoy goat milk based products then the yak milk yoghurt may not be your cup of tea.  It is very pungent, but some people absolutely love it!  I prefer plain yoghurt, since you can add fruits and other condiments to it and you are not stuck to a particular "flavour".  More and more "up-market" or "fancy" yoghurt are produced these days and have been targeted as "desert".  Now I have to say, this deviates the "healthy vision" that so many advertisers and nutritionists paints the picture of yoghurt for us.  The desert like yoghurt products tend to be higher in fat content which is the idea of being a desert - creamy!  So if you eat a delightful yoghurt like the one from Puhoi Valley "Divine Berries" like I just did, then I tend not to have another desert or consume lesser quantities.

One of my favourite recipes using yoghurt has to be the Tzatziki and Guacamole.  Although I tend to use yoghurt with different viscosity with these two sauces.  A thicker and creamer one for Tzatziki and a lighter and thinner one for Guacamole - but this is after all just personal preference.  It is best to do some experiments yourself to find out what you prefer.

Tzatziki

The Greek Tzatziki is very versatile, and I love making this in the summer.  The cucumber brings a light and freshness to the dish as an appetiser, meat condiment or dressing for salads.  I love serving it with kebabs, or any grilled red-meat, even patties in burgers.  As an appetiser, this is commonly served with pita breads, I like my pita bread with drizzle of olive oil and garlic, before warming it up on the BBQ or in the oven.  This one is based on the recipe from The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen, a book that I adore and will write a review of once I have tested out more delightful dishes.

1 long cucumber, peeled and finely diced 2 cloves finely chopped garlic 2 cups plain (thick) yoghurt 2 tbsp dried mint or chopped up fresh mint Extra-virgin olive oil Freshly ground black pepper

1.           Mix the cucumber and salt in a bowl, leave for 30 minutes. 2.           Drain the cucumber and squeeze excess water out without completely crushing the cucumber. 3.           Whisk the black pepper, garlic and yoghurt in another bowl.  Add the cucumber and mint, stir in well. 4.           Serve with drizzle of olive oil.

I find the creamier and thicker the yoghurt is, the tastier the tzatziki (i.e. Greek Yoghurt).  Sometimes if I find it too heavy, I know it may not be conventional, but I lighten it with freshly squeezed lemon/lime juice and it becomes more like the Turkish Cacık (without dill).  Alternatively you can use a more diluted yoghurt and make it more saucy.  I do not find it absolutely necessary to drizzle the olive oil, I tend to leave a bottle out on the table and people can add if they need it.  Some recipes suggest you should mix the olive oil in Step 3, once again, personal preference, I like it without.  As for mint - I have to confess I am not a HUGE mint fan and tend to add lesser, once again, it's UP TO YOU!

Tip: It is vital to leave the cucumber and salt for a while to ensure your tzatziki is not too watery.  The salt helps draw the water out of the cucumber through osmosis.  Always taste and adjust before serving, since the size of the cucumber and thickness of the yoghurt varies.

Variation

If you cannot acquire thick and creamy yoghurt and/or finding your Tzatziki needing more "body", try adding some sour cream in Step 3 and make sure it is well mixed with the yoghurt.

Breakfast for Champions - Scrambled Eggs

In a large iron cast pot, the eggs and butter are gently
and continuously stirred to get that great scrambled effect.

You may wonder what is breakfast fit for a champion?  I would have to say EGGS!  Here I share with you one of my favourite egg recipe - THE SCRAMBLE EGGS!  If you like to learn more of the nutritional side of eggs read on, otherwise jump below for the AWESOME scramble eggs recipe.

Imagine an egg has the essential nutrients to create a life - "it has all the essential amino acids (which are building blocks for proteins) for human, with several essential vitamin and mineral and high choline".  Most of people are familiar with protein, vitamins and minerals, but you may wonder what is choline? and why is so important that I mentioned it here.  "Egg yolks are the most concentrated source of choline in the American diet..." Choline has been identified to be a vital nutrient that most of us these days are not eating enough of.  Studies have shown an elevated demand of choline during pregnancy and lactation and in elderly study found below Adequate Intake of choline intake has be associated with "Fatty Liver/Liver Dysfunction".  So it is important to ingest sufficient levels of choline, although through eggs would be the easiest but this is by no means to start eating lots of eggs.  Liver is another concentrated source of Choline, however if you don't like either eggs or liver check out USDA Database for the Choline Content of Common Foods for other sources of food with choline.

There is only 4 eggs here but 5 yolks!  I do like double
yolked eggs - this was a pleasant surprise ^.^

Life is about balance, you cannot eat too much of one thing.  Yes, there are potential risks to watch out for as well with eggs.  There are ongoing debates regarding the potential adverse effects of cholesterol and fat from egg yolks.  Conflicting studies have suggested both beneficial and detrimental effect of eggs with Cholesterol and Type II Diabetes.  Basic rule of thumb - if you start including eggs in your diet and finding that your cholesterol and sugar levels tend to elevate then watch out and eat in moderation.

Rachel's Scramble Eggs

As a fencer, I use to travel a lot especially within New Zealand.  I use to stay with a foilist name Rachel Rowlands down in Christchurch, New Zealand, like myself, she is an absolutely foodie.  This is the recipe for scramble eggs she cooked for me for breakfast once, and served with grilled honey streaky bacon, toasted bread and grilled tomatoes - YUM!

6 eggs 100 g butter Salt and pepper Chives for garnish

1.       Start off by cracking all the eggs into a medium cold pan.  Roughly cut up the butter and put it in with the eggs. 2.       With a low to medium heat gently cook the eggs while stirring with a wooden spoon until glossy and lumpy.  It is vital to constantly stirring the eggs to accomplish the lumpy finish.  Always undercook the scramble eggs as it’ll continue to cook even after you’ve removed it from the pan. 3.       Serve with garnish of chives.  Can be serve on toasted (and buttered) bread or crumpets and with grilled bacon, sausages or salmon.

The garnish is not essential, do not add it if you do not need it or have it.  Some people may find chopped up spring onions a preferred garnish.  I sometimes find that a few tear-up fresh basil leafs is a good garnish if I am also having grilled tomato with it.

Tip:  I tend not to salt/pepper my scramble eggs when serving to others as everyone has like their salt and pepper to different degrees.  It is easier to add more salt and pepper and extremely difficult to remove it.  Also I usually leave my scramble eggs a little bit under done, though not everyone's cup of tea, you can leave it in the pan a bit longer for those who likes it well done.

Cheesy Variation

Add a handful of grated cheese at the very end while the egg is still in the pan and just before serving. 

NOTE:  A good choice of cheese would be a strong cheese with low melting point.  I’ve found Tasty cheese a good choice but often require finer grating to ensure sufficient melting finish.  Parmesan is always a classic.  For something different mix equal quantities of mozzarella cheese with parmesan for a stringy effect.  For a strong finish, a few small knobs of blue cheese. 

Kiwi's Favourite Pavlova

The first Pavalova I have made for 2012, topped with Crème Chantilly
and fresh Strawberries and blueberries.

I thought I would start my blog with my all-time favourite desert - the Pavlova.

Christmas is an occasion most people associate with white snow and freezing cold temperature.  However, here down-under in good old summery New Zealand, it is the occasion where people dust off their BBQ, drink beer and more importantly eat a Pavlova!

Most of you may wonder what is a Pavlova?  "It is a meringue-based desert named after the famous Russian ballet dancer Anna Pavlova" http://en.wikipedia.org/wiki/Pavlova_(food).  It is basically a meringue with corn flour and vinegar  added to it.

Many New Zealanders that I have met so far have spent their lives battling to make a Pavlova, however I have been fortunate enough to have acquire a "fool's-proof" recipe from a family friend and never knew of this battle.  The crunchy, caramelised centre is a decadent contrast to the soft sugary marshmallow like centre.  It is best accompanied with citrous fruit (here with strawberries and blueberries in summer) and Crème Chantilly.  In winter I like to top it off with mandarin or defrosted frozen berries.  You wouldn't want to top it off with fruits such as apple and pear because you don't want to take away the already crunchy texture of the Pavlova.  For weight conscious people, this desert is equally indulgent with a fruity yoghurt.

If you never made one before or are one of those amongst many New Zealanders who are still in the Pavlova battle, check out "Wynnie's Pavlova" for my fool-proof recipe.  Check out my recipe page for my collection of recipes with my tips to ensure a satisfying belly Recipes.

Wynnie's Pavlova

This is one of the first deserts I tried in New Zealand made by a family friend Jill Thomas.  Jill got this fool-proof recipe from her belated friend Wynnie and hence named after her.  For the enthusiastic people, I find Step 2 best done by hand whisking.  However if you don't have the time or arm-muscles or just don't like the hassle, electric whisk is perfectly adequate!

3 egg whites 1 1/4 cup of caster sugar (ideally vanilla sugar) 3 tablespoons of water Pinch of salt 3 teaspoon of corn flour 1 teaspoon of white vinegar (actually, any vinegar would do but just not balsamic if you want to make this vanilla Pavlova) 1 teaspoon of vanilla essence Topping 100 mL cream 1 tablespoon of sugar Grated/shaved dark chocolate (for decoration) Seasonal fruit (sliced up) – blueberry, strawberry, mandarins and kiwi fruits work very well.

Preheat oven to 160°C, oven bake.  Line oven tray with baking paper. Whisk egg whites until fine white bubble forms.  Add 3 tablespoon of cold water, 1 spoon at a time. Add sugar slowly from the outside in small amounts until mixed well. Add the remaining ingredients and mixed gently. Pour out onto wax paper to about 15cm in diameter and 5 cm height. Bake for 30-40 min.  Leave in oven to cool. Whip the cream with sugar while waiting baking.  Pour cream on top of the cooled pavlova, spread and decorate with grated/shaved chocolate and fruits.

For Dairy-Free option, leave out the cream.

Tips: use fresh and large eggs!  If you refrigerate your eggs, take your eggs out of the fridge and bring it to room temperature first before whisking, you tend to get a better meringue.  Regarding to cold water, not tap water temperature but chilled water, easiest to add ice cubes.  When I say "whisk until bubble forms", you must be very patient at this stage to ensure the "bubbles" formed are small and fine (you tend to find the egg whites have doubled in volume), but be careful not to over whisk!!!

This is what the final product should look like or similar ^.^