Food Photo of the Day ~ Fruit and Yoghurt Toast

 

This is quick way to put everything on one plate while keeping it nutritious. Toast, lightly buttered or not, smothered in plain Greek yoghurt, a medley of mixed fruit, whether it be fresh or thawed frozen, a dash of cinnamon and a fine sprinkling of shredded coconut. This breakfast certain keeps one going and is absolutely delicious! 

Hope everyone is warm and well. - JD  

Yoghurt Cake with Red Currants

This classic French style yoghurt cake is pure simplicity and the red currants give a lovely tartness to this velvety lemon cake. Fantastic with or without the berries.       

Yoghurt Cake with Red Currants

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1 1/2 cups unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup plain yoghurt 

3/4 cup caster sugar

3 large eggs

1/2 cup canola oil

grated lemon zest from 1 lemon

1 cup fresh red currants

Preheat oven to 350ºF. Lightly grease and flour a loaf tin and line the bottom with baking parchment paper.

In a bowl whisk together the flour, baking powder and salt. Set aside.

In a large bowl combine the yoghurt, sugar, 3 eggs, oil and lemon zest. Whisk until smooth and well blended. 

Add the flour mixture to the yoghurt mixture and stir until the batter is smooth. Pour the batter into the prepared loaf tin and scatter the red currants generously on top.

Bake in the preheated oven for 30 to 40 minutes, or until the edges are pale gold colour and a toothpick comes out clean when inserted into the centre of the loaf. 

Allow to cool on a wire rack for about 20 minutes in the tin; then remove from the tin and allow to cool completely on the wire rack before serving.     

Notes: if you can not find red currants try other berries such as blackberries, raspberries, or blueberries.

Hope everyone is having a good week so far. - JD 

Oatmeal Apple Yoghurt Pancakes

Pancakes are a breakfast classic and this recipe gives the most worthy spin around the breakfast table. They satisfy in both flavour and taste and are also very filling. The do not stick to your ribs or sit like a stone in your stomach however you do know you have ate something substantial. I used applesauce to cut down on the amount of fat. Oatmeal to boost fibre and yoghurt for more protein. The ingredients are simple and may be found in your refrigerator or pantry. These are so delicious and disappear fast that you will want to make them often.  

Oatmeal Apple Yoghurt Pancakes

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2 eggs

1 2/3 cups milk

8 ounces of plain yoghurt

1/4 cup apple sauce

1 cup oats (quick cooking or rolled)

1 1/2 cups of unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 apples, peeled, cored and grated 

Notes: If you do not have plain yoghurt on hand then used whatever you have. Banana, strawberry, or blueberry will work, it just adds a bit of flavour. You may pre-grate the apples or grate them when it is required.

Method: 

1. First combine all the dry ingredients (oats, flour, baking powder, baking soda, salt, and cinnamon) together in a medium bowl. Set that aside.

2. Then in a large bowl combine all the wet ingredients (eggs, milk, yoghurt, and applesauce). Whisk until well blended. 

3. Add the dry ingredients to the wet ingredients (milk mixture) and blend with a wooden spoon or spatula until smooth. 

4. Fold in the grated apple. 

5. Cook! 

Serve warm with maple syrup or table syrup, fresh apple compote, thick apple jelly or butter and cinnamon sugar. 

Perfect for a weekend breakfast or brunch.