Tag: yogurt recipe

This is not a mango and apple creme brulee recipe.

Everytime I see chefs on television torching sugar on their creme brulee, I tell myself, “I want one of those!”. Kitchen torch that is.

I’ve seen them around but they don’t look very well built and I’m not too sure about holding something in my hand that spits out blue flame without so much of a warranty card. Not to mention, they’re priced quite expensively here too.

So I delayed buying one for a while until last weekend, I spotted THE torch. It’s the right colour, it’s of a decent brand, it’s on sale and it’s got 3 year warranty. I bought it on the spot.

# – My new kitchen torch :D

So kitchen torch search done. It was time to look for a creme brulee recipe. Every single one that I had come across required between 8 – 16 eggs and about a kilo and a half of double cream in weight (lets not begin on the sugars….).

I admit, it’s very tempting. I can almost taste how freaking delicious my creme brulee could be, but even then….EVEN THEN, my logic was telling me that I could be suffering from severe mental issues by knowingly consume 16 eggs, 1.5 kilos of double cream and lots, and lots, and lots of sugar.

And so, I google low fat creme brulee, and I got…..this. It is egg-less AND cream-less. It should not be called a creme brulee. But hey, I could torch sugars with recipe and so, inspired by the recipe, I made something similar albeit with minor changes.

The ingredients:

  • 2 mangoes, peeled and cubed
  • 2 apples, peeled and cubed
  • 500 grams of plain yogurt
  • 4 tablespoons of pure honey
  • 2 teaspoons of vanilla essence
  • 6 tablespoons of brown sugar

# – First, divide the cubed mangoes into 6 ramekins.

# – Followed by the cubed apples. Set aside.

# – Now pour 2 teaspoons of vanilla essence into the yogurt.

# – Then, the 4 tablespoons of honey. Taste, if it’s still too tart you can add more honey. In fact, you can totally omit this step if you don’t have a sweet tooth.

# – With a spoon, mix until everything’s combined.

# – Spoon the yogurt mixture into all the ramekins.

# – Submerging the fruits in the yogurt like this. You can tap the ramekins gently to get rid of air pockets in the mixture.

# – Sprinkle a tablespoon each of brown sugar onto the surface of the yogurt in each ramekin.

# – Then, with your kitchen torch…torch the sugar till they melt. Ahhhhh blue flame :)

# – The melted sugar will cool down to form a thin layer of crispy caramel.

# – “This is not a mango and apple creme brulee”, DONE!

This dessert is certainly more healthy than a creme brulee made with 16 eggs but I think it’s on par where satisfaction is concerned. It is creamy but refreshing, sweet but not in a sickly sort of way. And best of all, I got to torch sugars :D

Have fun!

Skewered yogurt honey chicken

This is a delicious and fresh tasting dish. Naturally tenderised by yogurt, the cubed chicken fillets were juicy and flavourful. The honey gives off a subtle sweetness which counterbalances the tart yogurt…this is perfect with fluffy white rice.

# – Today’s dinner!

For the yogurt honey chicken

  • 250 grams of chicken fillet, cubed
  • 3 tablespoons of plain yogurt
  • 2 tablespoon of pure honey
  • Salt for seasoning
  • A stalk of rosemary or you can use rosemary powder


For the honey yogurt dill sauce

  • 10 tablespoons of plain yogurt
  • 1 tablespoon of pure honey
  • A handful of chopped dill
  • Salt for seasoning

# – First season the cubed chicken fillets with salt.

# – Add 3 tablespoons of yogurt.

# – Followed by a stalk of rosemary. You may pluck the leaves and discard the stalk too (I did this later on as I think the leaves impart flavour better off the stalk).

# – Drizzle two tablespoons of honey.

# – Stir till combined.

# – Now pierce all the chicken fillets together with skewers. Set aside in the fridge to marinate for at least 2 hours.

# – In the meantime, pour about 10 tablespoons of plain yogurt into a bowl.

# – Add 1 tablespoon of honey into the yogurt.

# – Dump in the finely chopped dill.

# – Don’t forget the salt!

# – Stir till completely combined and keep chilled in the fridge till ready to be served.

# – When you’re ready to cook, heat up a properly greased griddle. Make sure it’s quite hot but not burning.

# – Place all the skewered chicken onto griddle for about 3 minutes on one side. The smaller your chicken cubes are the faster they cook.

# – Flip them over to cook the other side.

# – Serve them with rice and the yogurt honey dill sauce made earlier.

# – Skewered yogurt honey chicken, DONE!

If you’re not into rice, you could also serve it with boiled potatoes and a nice green salad. Also, if you find the yogurt honey dill sauce a little on the sweet side, you could add a tablespoon of lemon or lime juice to balance up the taste more.

I love it when reasonably healthy dishes turn out exceptionally tasty. Give it a go!

The chocolate, beer and yogurt cake with peanut butter frosting!

Otherwise known as Perfection.

Cause seriously, what is not perfect about a cake that combines the best of chocolate, beer, yogurt and wait for it, peanut butter in one whole package?

# – Perfection.

I adapted the recipe (originally called Chocolate Stout Cake with Peanut Butter Frosting) from Donna Hay’s 50th issue, where I replaced stout with lager, sour cream with yogurt and smooth peanut butter with chunky peanut butter.

I love this Donna Hay magazine! If you remembered, I also adapted a very successful chocolate buttermilk layer cake from it.

Anyway, this cake is fluffy and so moist (I suspect that’s the work of the yogurt) with a hint of beer and taste of the chocolate enhanced and heightened by the bitterness from the lager. With the very peanut-ty peanut butter frosting, each spoonful of cake is simply sublime…beautiful!

I particularly love eating it while watching an episode of Glee.

Everyone is bound to like either chocolate, beer, yogurt or peanut butter, so this cake is a sure-winner. If you know of anyone who doesn’t like either one of these…please let me know because I’d really love to shove a lightbulb down their throats because they need to lighten up!

Without further ado, lets see how perfection is attained…

For the cake:

  • 125 ml of beer
  • 115 grams of butter, chopped
  • 35 grams of cocoa powder, sifted
  • 1 egg
  • 80 grams of plain yogurt
  • 150 grams of flour, sifted
  • 3/4 teaspoon of bicarbonate soda, sifted
  • 180 grams of caster sugar

For the frosting:

  • 160 grams of icing sugar
  • 280 grams of chunky peanut butter
  • 80 grams of butter, softened
  • 80 ml of whipping cream

# – First, heat up a pot and pour the beer into it.

# – Then, throw in the butter and stir till butter has melted.

# – Next, sift the cocoa powder into the beer butter mixture.

# – Whisk till all’s combined. Remove from heat and set aside.

# – Now, in a bowl, break an egg into the yogurt. I can’t stop staring at this picture. Egg yolk gazing should be adopted as a therapeutic treatment.

# – Whisk till they are completely combined. Set aside.

# – Sift the flour and bicarbonate of soda into a mixing bowl. Add the caster sugar too.

# – Now, pour the eggy yogurt mixture into the flour mixture…

# – Followed by the beery chocolaty buttery mixture.

# – Whisk till everything is combined. Now, you’ve got your cake batter!

# – Donna Hay said pour into a loaf pan but because I’m such a rebel, I poured it into a round cake tin lined with parchment paper. Whatever works for you, I say. Stick it into a pre-heated oven at 160 degrees celcius for 1 hour 10 minutes or till cooked (stick a skewer into the cake and pull it out, if there’s no sticky bits means it’s done).

# – When the cake is done, turn it out to cool completely. I’m sorry I’ve got a cracked cake but I prefer to look at it as maximum frosting absorption!

# – Now, it’s time for my favourite part. Frosting!!! Dump the icing sugar, peanut butter and butter into a mixing bowl.

# – Beat till all are combined and creamy.

# – Then, pour in the whipping cream.

# – Beat again till it’s fluffy and creamy and yummy.

# – Set cake and frosting side by side like this. (Okay you don’t really have to do this exactly.)

# – Lay the frosting onto the cake and frost the heck out of it!

# – The chocolate, beer, yogurt and peanut butter cake A.K.A Perfection, DONE!

# – In the background is how the original cake is supposed to look like but I prefer mine obviously because I have more frosting, teeheehee.

I kept the cake in the fridge for about a week and it still tasted so delicious! As the BF said, “this is the kind of good that can’t be bought outside”. Make it happen!