A couple of weeks ago, I was kindly offered an invitation to go to the I Love My Lunchbox event in association with Total Greek Yoghurt held at Tower Bridge in London. Unfortunately I was unable to attend due to a poorly 4 year old demanding my presence at home. I was gutted about not going along, but I've decided that the recipes are so fab that I'm blogging about them anyway.
You can see the lovely Nick aka My Daddy Cooks whipping up some recipes from the Total Greek Yoghurt "I Love My Lunchbox" Family Picnic right here:
Here are the recipes:
Peanut Butter and Greek Yoghurt Dip
3 tbsp Total Greek Yoghurt
2 tbsp smooth peanut butter
A sprinkle of ground cinnamon
A drizzle of honey
Slices of fresh fruit to serve (apples, bananas - even pears)
1. Mix the yoghurt, the peanut butter and the honey together in a bowl.
2. Top with the ground cinnamon and serve it with the fruit slices to dip.
Roasted Vegetables, Bacon and Pasta Salad
250g farfale pasta
100g Total Greek Yoghurt
1 red pepper, sliced into 1cm strips
1 red onion, sliced
1 courgette, cut into 1cm wide sticks
1 garlic clove, chopped
150g mushrooms, chopped (I prefer chestnut mushrooms)
1 carrot, peeled and cut into sticks
100g bacon, chopped
A drizzle of balsamic vinegar
Salt and freshly ground pepper
1. Preheat your oven to 200ºC/ 400ºF/ Gas Mark 6
2. Mix all the vegetables and the bacon together in a large baking dish. Drizzle over some olive oil, a small drizzle of balsamic vinegar and a really good drizzle of honey. Mix well together.
3. Roast the vegetables and bacon in the oven for about an hour until they are well cooked, stirring occasionally. You want them to be soft and a little crispy.
4. Cook the pasta according to the instructions on the packet and drain.
5. Take the vegetables and bacon out of the oven and stir them into the pasta, together with the greek yoghurt.
6. Season with salt and pepper and add a little honey if you would like the salad to be a touch sweeter.
7. Leave to cool down and store in an airtight container in the fridge.
Lamb (or falafel gyros) with tzatziki
Four soft, large pitas or flat breads
320g lamb mince
A pinch of ground cumin, ground coriander and ground cinnamon.
4 heaped tbsp Greek yoghurt
2 tsp mint sauce
2 handfuls of shredded iceberg lettuce
1 carrot, grated
Salt and freshly ground pepper
1. Prepare the lamb mince by mixing it together with the spices, salt and pepper.
2. Heat up a frying pan to a medium heat, drizzle in a little olive oil and fry the mince, breaking it up into small pieces as it cooks. It will release quite a lot of liquid - you will need to cook it until it is browned and dry. If you intend to refrigerate the lamb too, pat it try with some kitchen towel to soak up the last bits of fat. This will mean it will refrigerate nicely.
3. Make the tzatziki. Mix the yoghurt and mint sauce together in a bowl. Peel the cucumber and scrape out the seeds using a teaspoon. Grate the cucumber and squeeze out any extra liquid. Stir the cucumber into the yoghurt.
4. Fill each pita with the lamb, the lettuce, the grated carrot, a good dollop of tzatziki and some sultanas (optional). If you are using a round flat bread, simply place the fillings in a line down the middle of the bread, fold in both side to create a wrap and fold over the bottom too to close it off. Wrap aluminum foil around the bottom half to keep it all well in place.
75g red berries. Blueberries work particularly well and have the added bonus of being good brain food!
150g Total Greek Yoghurt
4 tbsp milk
1 very ripe banana
1. Blend all the ingredients together in a food processor or blender. Add a little extra milk if you think the mixture is a bit thick.
2. If you like a sweeter edge to your smoothies, simply drizzle in a little honey.
For more recipes please visit: Total Greek Yoghurt Recipes and don't forget to check out Nick's blog and radio show too.