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Yogurt bread


Sift the flour into the bowl in which we knead the dough. Make a hole in the middle and put there the crushed yeast and 1-2 tablespoons of yogurt. Let the yeast rise for 10 minutes, then add the salt and the remaining yogurt and start kneading a good dough. molded. At the end we add the oil on the edge and knead a little more. Let the dough rise in a warm place until it doubles in volume.

After it has doubled in volume, we divide the dough into 6 pieces, which we spread in a thin sheet and roll them. minutes.

After it has risen, grease the bread with a little milk and put it in the preheated oven for 30-40 minutes, until it browns on top.

After it is baked, take the bread out of the pan, grease it with a little cold water and cover it with a clean towel. Cut it after it has cooled.


BREAD WITH YOGHURT

I usually make bread at home according to the usual recipe, but last night I wanted to try a new recipe that I received in the mail. It came out very fluffy and good.

500g flour
1cub fresh yeast
300g plain yogurt
salt

Thumbnails attached

Edited by s_tana, 30 December 2005 - 07:20 PM.

# 2 s_tana

the yeast, a little water and a teaspoon of sugar are mixed and left for a while.

In the middle of the flour, make a hole in which you put the yeast, yogurts and a teaspoon of salt.

Thumbnails attached

Edited by s_tana, 30 December 2005 - 07:21 PM.

# 3 s_tana

Attached images

Edited by MAYA, 30 December 2005 - 07:33 PM.

# 4 s_tana

I kneaded it a little later and put it in the shape in which I was going to bake it (me in the shape of a cake) and left it to rise for another hour.

I greased it with a little oil on top and put it in the oven.

this is what it looks like before it is baked

Attached images

# 5 s_tana

Thumbnails attached

Edited by s_tana, 30 December 2005 - 07:39 PM.

# 6 s_tana

Thumbnails attached

Edited by s_tana, 30 December 2005 - 07:37 PM.

# 7 Aphrodite

# 8 s_tana

Aphrodite you can send me the address. I will try too. So far I have not made bread with Sauerteig I find it too complicated.
anyway your breads look better than mine.

# 9 Aphrodite

Tana, the Sauerteig thing is really painstaking, but I kept it. 3 weeks of it and I put in the freezer the packages of 100-200g and whenever I make bread with it I take it out in the evening I put it in the bread machine until the morning it thaws and continue with the rest of the ingredients.
From here you can buy Backmalz
http: //www.backstars. w.backstars.de/

Here you can find recipes with Backmalz and photo
www.petras-brotkasten.de/

If you decide to buy and make bread, tell me how you did it and if you liked it.
Have a nice day!

# 10 s_tana

today I made GREEN BUTTER that goes great with homemade bread and breakfast

the amount of butter can vary depending on how much we want to make.
I did with 2/3 of the package

1 packet of butter (200g) at room temperature.
1 garlic clove passed through the press
2 tablespoons finely chopped green parsley
salt
pepper.


Eggplant salad with yogurt and garlic Turkish dietary recipe

There are many recipes for eggplant salads and most contain quite a lot of oil or even mayonnaise (yolks). In this case it is an eggplant salad with yogurt and very little olive oil. A light and refreshing summer salad.

I ate this wonderful eggplant salad with yogurt and garlic right in Turkey, in Istanbul. The Turks are famous for the wide range of meals (snacks) offered everywhere, in restaurants or bistros. Yoğurtlu patlıcan salatası this salad is called in turkish. Patlican are eggplants (pronounced "patlidjan") and hence the Romanian word pătlăgea (eggplant or red quail). I also found this recipe with pleasure at a Turkish restaurant in Dresden, owned by a Turkish family (it's just to the right of everything, under parsley leaves).

I told you here in detail with what goodies we were treated there and how we reconstituted at home the recipe of a fabulous pot of vegetables with meat and cheese, au gratin in the oven.

Well, I took my heart in my teeth and asked for the eggplant salad recipe with yogurt and garlic. I found out that it is prepared very easily and quickly: baked eggplant on the embers (peeled and chopped) mixed with yogurt, a little olive oil and garlic. I was interested in the proportions & # 8230 how much yogurt is put in how many eggplants? I found out that it's the eggplant ratio: yogurt is 4: 1. That is, for 500 g of eggplant (baked and peeled) we need approx. 125 g yogurt. Yogurt should be fatty and creamy (preferably Greek yoghurt with 10% fat) so as not to result in a watery eggplant salad. Put olive oil in moderation: 1 tablespoon (about 20 ml). With garlic, the thing is more permissive: it is put to taste. We must not, however, exaggerate with him.

The combination of eggplant with garlic goes extraordinarily well with baked peppers. I advise you to prepare 1-2 baked peppers (kapia or bell peppers) to serve this way. Eggplant salad with yogurt and garlic is served with slices of bread or traditional sticks. This is what the Turkish restaurant in Dresden looked like: swollen like a pillow!

From the quantities below it results approx. 8 servings of eggplant salad with yogurt and garlic. Keep in mind that raw eggplant decreases by 50% after baking and peeling, so from 1 kg of fresh eggplant you will be left with 500 g of ripe eggplant.


Maria UDREA

Welcome to my virtual house! I am glad that you have crossed its threshold and I invite you, with great pleasure, to read my posts!

I am a simple person and I always cook, more peasant recipes, as I learned them from my grandmother and mother.

I am also inspired from time to time by the blogroll, or by specialized books, because I like to bring something new in my kitchen and I love it when I pleasantly surprise those I cook with great pleasure.

I would be very happy to know that my recipes can be a source of inspiration in your kitchens!


1. Chop the red cabbage and white cabbage according to your preferences (with a knife, a mandolin grater or a food processor) and place in a large bowl.
2. Cut the carrot into strips or grate and place in a bowl.
3. Add salt and vinegar over the vegetables. Mix well and leave to marinate for 15 minutes.
4. Squeeze the cabbage and carrot well with water and put in another bowl.
5. Add the remaining ingredients and mix.
6. Coleslaw salad with yogurt can be served immediately.

5 / 5 - 1 Review (s)

Ingredients

The best toast recipe:

  • 1 cup starter for the dough
  • 1 & frac12 cups of lukewarm water
  • 5-6 cups flour for all purposes
  • 1 tablespoon salt
  • 1 tablespoon suagr
  • corn flour, to sprinkle on pans
Key tags
  • ripening
  • Baking bread with levre
  • bread
  • flour
  • healthy
  • Homemade acre bread
  • child friendly
  • recipe
  • mayonnaise bread
  • Sourdough Starter
  • Tips for making bread with dough
  • yeast

Directions

Pour a cup of starter into a large bowl. Add warm water and about 3 cups of flour. Beat vigorously.

Cover this sponge with plastic wrap and set it aside to work. This period can be very flexible, but allows at least 2 hours and up to 8 hours. A longer period (at a lower temperature) will result in a more sour aroma. Hence the word Sourdough!

After the dough has boiled and spread, remove the plastic wrap. Mix salt, sugar and the remaining 2 cups of flour. Stir until the dough comes together, then knead, using your hands, an electric mixer or a bread machine set on the dough cycle, until the dough is smooth and elastic. Just add enough extra flour to prevent the dough from sticking. Place the dough in a lightly oiled bowl, cover and let it rise until it doubles, 1 to 2 hours.

Divide the dough in half. Form each half into an oval loaf and place it on a lightly greased baking sheet, sprinkled with cornmeal. Divide the dough in half. Form each half into an oval loaf and place it on a lightly greased baking sheet, sprinkled with cornmeal. Divide the dough in half. Form each half into an oval loaf and place it on a lightly greased baking sheet, sprinkled with cornmeal.

Cover and let rise until doubled (this can take up to 2 hours).

Place a pan full of hot water on the bottom of the oven and preheat to 450 ° F. Remove the lid, cut the tops and bake for about 20 minutes, until golden brown. Remove from the oven and cool on a baking sheet.

Kitchen countertop

Nettie is a wife and mother who is passionate about cooking and baking. especially when light meals are involved! With five children, Nettie insists that all meals, snacks and desserts come together quickly! You will find a wide variety of easy but delicious recipes on her very popular website Moore or less cooked

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Eggplant salad with yogurt and garlic Turkish dietary recipe

There are many recipes for eggplant salads and most contain quite a lot of oil or even mayonnaise (yolks). In this case it is an eggplant salad with yogurt and very little olive oil. A light and refreshing summer salad.

I ate this wonderful eggplant salad with yogurt and garlic right in Turkey, in Istanbul. The Turks are famous for the wide range of meals (snacks) offered everywhere, in restaurants or bistros. Yoğurtlu patlıcan salatası this salad is called in turkish. Patlican are eggplant (pronounced "patlidjan") and hence the Romanian word pătlăgea (eggplant or red aubergine). I also found this recipe with pleasure at a Turkish restaurant in Dresden, owned by a Turkish family (it's just to the right of everything, under the parsley leaves).

I told you here in detail with what goodies we were treated there and how we reconstituted at home the recipe of a fabulous pot of vegetables with meat and cheese, au gratin in the oven.

Well, I took my heart in my teeth and asked for the eggplant salad recipe with yogurt and garlic. I found out that it is prepared very easily and quickly: baked eggplant on the embers (peeled and chopped) mixed with yogurt, a little olive oil and garlic. I was interested in the proportions & # 8230 how much yogurt is put in how many eggplants? I found out that it's the eggplant ratio: yogurt is 4: 1. That is, for 500 g of eggplant (baked and peeled) we need approx. 125 g yogurt. Yogurt should be fatty and creamy (preferably Greek yoghurt with 10% fat) so as not to result in a watery eggplant salad. Put olive oil in moderation: 1 tablespoon (about 20 ml). With garlic, the thing is more permissive: it is put to taste. We must not, however, exaggerate with him.

The combination of eggplant with garlic goes extraordinarily well with baked peppers. I advise you to prepare 1-2 baked peppers (kapia or bell peppers) to serve this way. Eggplant salad with yogurt and garlic is served with slices of bread or traditional sticks. This is what the Turkish restaurant in Dresden looked like: swollen like a pillow!

From the quantities below it results approx. 8 servings of eggplant salad with yogurt and garlic. Keep in mind that raw eggplant decreases by 50% after baking and peeling, so from 1 kg of fresh eggplant you will be left with 500 g of ripe eggplant.


Yogurt bread - Recipes

Posted by Postolache Violeta on November 14, 2009 in recipes with yogurt dough recipes bread recipes | Comments: 2

Fast bread with yogurt is a simple and fast bread, does not require kneading or leavening and is perfect when you want to eat a piece of hot bread but you do not have time or desire to knead. Thanks Edith for recipe!

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the discussion group of the blog here and if you want to be up to date with the new recipes, I invite you to subscribe here. You can also find me on instagram here.


Papanasi with yogurt quick recipe

Papanasi with yogurt quick recipe. Fragile and fluffy poppies that do not spread. A simple and quick recipe for scalded papanasi, which never fails. They do not boil in water or fry in oil, their preparation being much faster. In fact, they are some dumplings with yogurt and semolina & # 8211 dumplings, as we call them in Transylvania and Banat.

We really like these papanasi with yogurt because I'm ready in 10 minutes. When I was pregnant I didn't have many cravings, but papanas with yogurt were the order of the day. And the junior likes it and asks me to do it quite often.

If you are looking for the fluffiest fried papanas then their recipe is this.

From the ingredients below you get approx. 12 papanasi with yogurt (about 3-4 servings). You will see below that there are 2 cooking methods: in the pot and in the oven (in the pan).


Bread without yeast, with baking soda and yogurt, without kneading

Today 21/03/2020, in the midst of the coronavirus crisis, when there is no yeast to buy, I find it helpful to post the recipe for Irish bread raised with baking soda, which does not require leavening.
It will also help quick recipes, such as quick pan-fried pizza. You will find in the preparation method the baking tips under the dome with exceptional baking results and the appearance of baked bread, it helps to get a beautiful color and because it is greased with milk.

It is a raised bread, baked, but not aerated, due to the yogurt in the composition.

Other advantages for which I chose this recipe:
1. & # 8211 this bread does not knead
2. & # 8211 don't wait for it to ferment
3. & # 8211 due to the advantage no. 1, you can mix it with the robot, but it doesn't make sense, because it will take you longer to wash the robot's components than it takes to prepare, and by rolling it on the worktop, you will give it with your hands. I do not advise you to bake more flour at once because this is the optimal measure to bake evenly inside. Even if you double the amount, you have to portion it when baking.

Preparation time 20 minutes

Cooking time 50 minutes

Ingredients

  • 400 g white or black flour
  • 30 g OPTIONAL! brown flaxseed flour OPTIONAL!
  • ½ teaspoon of fine salt (recommended is the sea salt)
  • ½ teaspoon coarse salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon old cough
  • 1 teaspoon apple cider vinegar or wine
  • 125 g yogurt or whipped milk consistently
  • 75 g soda or mineral water or beer
  • milk to grease on top
  • flax seeds for decoration OPTIONAL!

PREPARATION
1. Preheat the oven to 220 degrees for a start.
2. Prepare a stove tray covered with baking paper. The bread is small, but it should fit under a pot that will act as a dome when baked.
3. OPTIONAL! & gt & gt & gt Grind 30 g of brown flax seeds. Mix the dry ingredients in a large bowl with non-stick (glossy) walls. Homogenize easily with a para / spoon with slots / spatula.
4. Add the yogurt and apple cider vinegar. Homogenize. If you are confused, mix by hand. It will look mixed.
5. Gradually add mineral water as acidic as possible. You will get a not at all sticky ball.
6. Take it out on a non-stick / glossy worktop and knead it for 1 minute in order to give it the shape of a smooth ball.
7. Grow it crosswise above, in the middle, 1.5 cm and lost towards the edges.
8. Grease it with milk on the surface, with a brush or with your fingers.
9. Place it in the prepared tray. Cover it with a large pot so that if it grows, the bread will not touch its walls. The pot will obviously be in an inverted position (with the bottom up) like a dome. I put a thick stainless steel pot. A ceramic one would have been good, but I didn't know how much it would grow and I chose a bigger pot. You will bake it for 10 minutes at 220 degrees, then for 30 minutes at 190 degrees after which you remove the pot. Bake for another 10 minutes uncovered at 180 degrees. You can leave it for another 15 minutes if you want it browner.
10. Bread is the one that, after taking it out and beating it on the side with which it sat on the hearth, sounds empty. Wrap it quickly in a thick cotton towel and leave it to cool on a grill. After it has cooled completely, you will keep it in a zip bag (tightly closed at the mouth) with a towel. This is how homemade bread is best kept. The towel helps keep the moisture in the bread, it helps it not become uneven and dry, and the crust will soften a little, as much as necessary.
Liv (e) it!


About marinating chicken with yogurt or whipped milk

I immediately put the second half in the marinade (in the fridge) and will cook it later. Marinating meat has many benefits that I have detailed here. In addition to being impregnated with marinade flavors, the meat becomes even tenderer. Marinades generally have an acidic (sour) component that begins to denature proteins before cooking them. The marinades are made with white or red wine, simple or aromatic vinegar, balsamic, with mustard or sour dairy: yogurt, whipped milk, kefir (kefir).

Yogurt should be simple and natural (preferably from local producers) because it contains ferments and bacteria that help marinate. And whipped milk or kefir are very suitable for this purpose. I am from Arad and I use the whole range from Lactate Pecica. If you do not have whole chickens you can use thighs with skin and bone, wings, etc.

The yogurt tenderizes the chicken and the spices and aromatic herbs that we have added to the marinade give a special flavor to the final dish. I put garlic, crushed dried onions, sweet and smoked paprika, salt, pepper, cumin and dried herbs: thyme, oregano, basil, sage, rosemary. Do not spoil a few drops of hot pepper sauce (Sriracha or Tabasco) or dried pepper flakes. Faine arome!

In addition, yogurt contributes greatly to browning the skin of the chicken. Look at the gorgeous color!

I used this marinating technique with yogurt and garlic and a lamb leg. A sensational Easter steak has come out! The recipe here. The meat was sweet and tender from the bone alone!

From the quantities below it results approx. 3 portions of chicken with baked yogurt. Marinating the chicken with yogurt can take 24 hours.


Video: Νόστιμα ψωμάκια γιαουρτιού, σκέτος αφρός! - ΧΡΥΣΕΣ ΣΥΝΤΑΓΕΣ (January 2022).