Tag Archives: yogurt

Banana Cake

Posted on May 23, 2014 by Cat

By Cat, July 2007 (Photo, right, from Wikimedia Commons) Includes: 1. Banana Cake (or Muffins), About Ingredients; 2. Recipe version I: Pre-Soaked Flour method; 3. Recipe version II: with Whole-Grain or Sprouted Flour (still under development); 4. Chocolate-Banana Cake Variation See also: 1. Cakes, Tortes & … Continue reading →

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Traditional Focaccia (Italian Flatbread)

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons Focaccia (or the Provence version, fougasse) has become part of the American lexicon in the last 10 to 15 years, because of the increasing popularity of Italian foods.  Like other flatbreads, it … Continue reading →

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Naan – Traditional Indian Tandoori Flatbread

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Naan is a flatbread common in all of Central Asia, including Iran, Afghanistan, Pakistan and India. It is very similar to pita, but made with yogurt and brushed with melted butter or … Continue reading →

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Peach & Yogurt Custard Pie

Posted on April 25, 2014 by Cat

By Cat, Sept 2008 (photo, right, from Wikimedia Commons) Includes: 1. Peach & Yogurt Custard Pie (includes variation using regular custard) See also: 1. Blackberry Sour Cream Pie; 2. Peach & Berry Lattice Top Pie; 3. Fruit Kuchen 4. Peach Melba Pie; 5. Pie & Tart … Continue reading →

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Fruit Kuchens (German Custard & Fruit Tart)

Posted on April 21, 2014 by Cat

By Cat, Sept 2008 (Photo, right, by Cat) Kuchen is a German name for coffee cake.  I first learned of this wonderful treat from the Tassajara Bread Book, by Edward Espe Brown (1). He offers two style of Kuchen:  One style, the Fruit … Continue reading →

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Crostata and Galette Rustic Tart Pastries

Posted on April 20, 2014 by Cat

by Cat, Aug 2011 (photos right and below, by Cat) Includes: 1. Galette Pastry; 2. Crostata Pastry See also: 1. Pastry Sucrée (French Rich Short Crust; 2. Pasta Frolla (Italian Rich Short Crust); 3. Pastry Brisée (Short or Crumb Crust); 4. Standard American Pie Crust (Wheat … Continue reading →

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Yogurt Crust (Wheat or Spelt)

Posted on April 19, 2014 by Cat

by Cat, August, 2007 (updated September, 2007, June 2008, May 2010) (Photo, right, from Wikimedia Commons) I absolutely love this way of making pie crust, and it has the added benefit of  making the minerals and other nutrients in the grain more … Continue reading →

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Cucumber Raita (East Indian Cucumber & Yogurt Dip)

Posted on March 15, 2014 by Cat

by Cat, Dec 2007 (Photo, right, from wikimedia commons) See also: 1. Plain Homemade Yogurt; 2. Tsatziki (Greek Cucumber Dip); 3. Greek Yogurt Sauce; 4. Lebneh (Lebanese Yogurt Sauce); 5.  Middle Eastern Meza Menu Raitas are common in Indian cuisine, as they are the perfect cooling accompaniment for a spicy curry. 

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Tsatziki (Greek Cucumber Dip)

Posted on March 15, 2014 by Cat

by Cat, Dec 2007 (Photo, right, from wikimedia commons) I first had Tsatziki when it was served with a Greek Gyro at a Portland restaurant called The Souvlaki Stop. That restaurant is no longer in business, but their food started my love … Continue reading →

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Yogurt Sauces, Dips

Posted on March 15, 2014 by Cat

by Cat, June 2008 (photo, right, from Cheesemaking.com (4)) There are many varieties of yogurt sauces and dressings: Yogurt can be used instead of sour cream in Coleslaw Dressing; Or instead of Buttermilk or Creme Fraiche in Garlic Ranch Dressing; Many are made with cucumber (see … Continue reading →

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