Lemon And Coriander Greek Yogurt Recipes

LEMON & CORIANDER HUMMUS

Steps:

• Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
• Season the hummus generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

LEMON AND CORIANDER GREEK YOGURT

Steps:

• In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Stir in lemon zest and coriander. Transfer mixture to warm, clean jars, such as 1-quart canning jars., Cover jars; place in oven, turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks. If desired, serve with honey.

LEMON CARDAMOM PUDDING WITH GREEK YOGURT

Steps:

• Heat up milk with crushed cardamom pots in a medium-sized pot and let come to a boil. Turn off the temperature and let milk cool down to room temperature. This can be done one day in advance! Strain milk through a sieve. For a more delicate cardamom flavour, skip this step and add crushed cardamom pods to the rest of the pudding ingredients in step 2 .
• Rub lemon zest into the sugar with your fingertips until fragrant. Whisk the lemon sugar and cornstarch together in a medium-sized pot. Add the whole milk and whisk everything until smooth. Add the egg yolks and salt and cook on medium heat, stirring, until thickened enough to thickly coat the back of a spoon.
• Remove the pot from the stove and stir in the lemon juice and butter. Pour the pudding through a strainer into a large serving bowl or 4 individual serving dishes.
• Let the lemon cardamom pudding cool to room temperature. Chill, loosely covered with cling film, for at least 3 hours and up to 3 days, until set and thoroughly chilled. Serve decorated with a dollop of Greek Yogurt.

BAKED AUBERGINES WITH CORIANDER YOGURT DRESSING

Steps:

• Heat oven to 190C/fan 170C/gas 5. Leaving the stem on, cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion. Place in a shallow baking dish. Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Season with freshly ground black pepper and bake uncovered for 25-30 mins, until the flesh is tender.
• Meanwhile, put the couscous in a large bowl, pour over the boiling stock and leave to soak for 10 mins until all the stock is absorbed. Fluff up with a fork, then stir the apricots, tomatoes, spring onions and pine nuts into the couscous. Sprinkle with the cinnamon and toss well together.
• Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and toss into the couscous mixture. Place the aubergine skins back in the baking dish and spoon the couscous mix into them, piling it up to hold a generous amount in each. Scatter any left over couscous mix around the edge of the dish.
• Return to the oven for 10 mins to heat through while you mix all the dressing ingredients together - add a drop of water if the dressing is too thick. To serve, heap the loose couscous mix under the stuffed aubergines so they're propped up on a slant. Drizzle over dressing and serve with mixed leaf salad.

CILANTRO-YOGURT SAUCE

Steps:

• Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.
• DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.