• “Biofarm is committed to the production of clean nutritious food using biodynamic farming principles, which are based on our consideration for the health and welfare of consumers, the animals in our care, and the environment we all live in.”

Cakes and Scones

Carrot Cake

Ingredients:

75 g butter

250 g castor sugar

3 eggs

300 g flour

10 g baking soda

2 g salt

2 g ground cinnamon

150 ml Biofarm Yoghurt

350 g carrots, finely grated

100 g walnuts, chopped

 

Method:
Cream the butter and sugar. Add the eggs one at a time. Sift the flour, baking soda, salt, and cinnamon, and together with the yoghurt, add to the creamed mixture. Fold in the carrots and nuts and mix thoroughly (gently). Pour into a greased, floured cake pan (25 cm). Bake at 180 deg C for 60 minutes (or until cooked).

Suggestion:
Ice the cake with Yoghurt Cheese Frosting

Coffee cream chocolate cake

Ingredients:

250 g sugar

1 egg (plus 2 egg whites from filling)

125 g cocoa

100 g soft butter

5 g baking soda

5 ml vanilla

a pinch of salt

375 g self-rising flour

125 ml boiling strong coffee

125 ml Biofarm Yoghurt

 

Method:
Put all the ingredients into a food processor or cake mixer in the order given. Process or beat for one minute. Turn into two greased and lined 8 inch cake tins. Bake at 160 deg C for 30 minutes. Cool completely. Slice each cake into two, fill with coffee cream filling and ice with chocolate icing.

Coffee cream filling

Ingredients:

125 ml Ecofarm Organic milk

125 g sugar

15 g instant coffee powder

2 egg yolks

250 g butter.

 

Method:
Combine milk, sugar and coffee in saucepan, stir over low heat until sugar is dissolved. Place mixture over simmering water in top of double saucepan then add beaten egg yolks. Stir until mixture thickens slightly (about 5 minutes). Remove from heat and allow to become cold. Cream butter until white; gradually add coffee mixture, beating constantly until coffee mixture is well blended.

Yoghurt cheese frosting

Ingredients:

25 g unsalted butter

75 g icing sugar

225 g Biofarm yoghurt cheese (see under yoghurt cheese section)

grated lemon rind

 

Method:

Mix all the ingredients together until smooth (use a blender). Refrigerate until required. Use as cake icing or filling.

Suggestions:

Make the frosting with different flavours. Substitute the lemon rind with 5 ml vanilla essence, or 25g melted chocolate, or 30 ml coffee essence

Yoghurt Cake

Ingredients:

150 ml Biofarm Yoghurt

250 g flour

15 g baking powder

50 g butter

175 g sugar

2 eggs

5 ml vanilla essence

 

Method:

Melt the butter. Add all the ingredients together and mix until smooth. Bake in a greased cake pan at 180 deg C for 45 minutes (or until cooked).

Suggestions:

This is a good basic recipe. For variations, add mixed fruit, chopped nuts, or chocolate chips

Yoghurt Scones

Ingredients:

225 g flour

10 g cream of tartar

5 g baking soda

2 g salt

50 g butter

150 g Biofarm Yoghurt

 

Method:

Sift the dry ingredients. Soften the butter and rub into the dry ingredients. Stir in the yoghurt and mix to a soft dough. Do not over mix. Roll out onto a floured board to 2 cm thick, cut into dough pieces, and place on a floured baking tray. Bake 220C for about 10 minutes.

Suggestions:

Add sultanas or chopped dates.


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Desserts

Plum Slice

Base

250 g super wine biscuits

120 g butter

 

Method:

Crush biscuits finely. Melt butter and stir well into biscuit crumbs. Press into the base of a 20 cm dish.

Filling

850 g tin dark dessert plums

100 ml plum juice

25 g gelatine

50 ml water

15 ml vanilla essence

200 g Biofarm Yoghurt

 

Method:

Drain plums and keep plum juice Remove stones from plums, puree with 100ml of drained juice. Soak gelatine in water and dissolve over low heat. Add to plum puree. Mix in vanilla essence and Biofarm Yoghurt and pour on top of crumb base. Refrigerate over night.

Ambrosia

Ingredients:

300 ml cream

300 ml Biofarm Yoghurt

1 small packet marshmallows

440 g can peaches

1 sliced banana

15 g icing sugar

 

Method:

Whip cream thickly. Drain peaches. Combine all the ingredients and refrigerate for 4 – 6 hours before serving.

Suggestions

Use drained canned apricots plus cashew nuts instead of peaches, or use berry fruits such as raspberries and blackberries.

Apricot Fool

Ingredients:

850 g can apricots

30 ml honey

30 g gelatine

150 ml Biofarm Yoghurt

 

Method:

Mash the apricots and their juice. Add the honey and bring to the boil. Sprinkle the gelatine into 70 ml water, and when swollen, stir into the hot apricots. Leave to cool. When beginning to set, fold in the Biofarm Yoghurt. Divide into serving glasses. Refrigerate.

Danish Apple Delight

Ingredients:

750 g apples

45 g butter

150 g brown and fresh breadcrumbs

60 g brown sugar

250 ml Biofarm Yoghurt

 

Method:

Peal, core and slice the apples and then stew them in 60 ml water until soft. Mash and cool. Melt the butter and add the breadcrumbs. Cook with stirring for 2-3 minutes. Add sugar, raise heat, and cook for 10-15 minutes, until crisp and toffee like. Cool and break up into crumbs. Fold yoghurt into apple. Layer alternatively apple then crumbs into a glass and serve.


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Muffins

Apple Muffins

Ingredients:

100 g butter

120 g sugar

2 eggs

375 g wholemeal flour

5 g baking soda

2 g salt

150 g rolled oats

250 g apple chopped, or applesauce

250 g Biofarm Honey Yoghurt

 

Method:

Cream butter and sugar. Add eggs and beat well. Sift flour, baking soda, and salt and stir into creamed mixture. Stir in oats, apple, and yoghurt. Fill into muffin tins. Bake 25 minutes at 190 deg C.

Date Muffins

Ingredients:

500 g wholemeal flour

5 g baking soda

5 g baking powder

2 g salt

60 g sugar

1 egg

30 g butter

250 g chopped dates

300 g Biofarm Honey Yoghurt

 

Method:

Melt butter. Sift dry ingredients. Beat the egg, add melted butter, and mix in dates and yoghurt. Combine the liquid mix with the dry ingredients. Fill into muffin pans. Bake 15 minutes at 190 deg C

Fruit and Oat Muffins

Ingredients:

300 g rolled oats

80 g sugar

2 g salt

250 g wholemeal flour

15 g baking powder

1 egg

250 g Biofarm Honey Yoghurt

50 g butter, melted

5 ml vanilla essence

125 g dried apricots

80 g dried fruit mix

 

Method:

Melt butter. Chop apricots and dried fruit. Mix dry ingredients. Mix egg, yoghurt, butter, and vanilla, and add to dry ingredients. Fold in apricots and fruit mix. Fill into muffin pans. Bake 20 minutes at 190 deg C.

Mushroom Muffins

Ingredients:

375 g flour

15 g baking powder

2 g salt

1 egg

15 g butter

250 g Biofarm Yoghurt

1 x 295 g can cream of mushroom soup

20 g chives

 

Method:

Chop chives. Melt butter. Sift dry ingredients. Beat egg, and blend in butter, yoghurt, and soup. Add liquid ingredients to dry ingredients. Fold in chives. Bake 20 minutes at 190 deg C.


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Soups

Vichyssoise

Ingredients:

30 g butter

750 g leeks

350 g potatoes

75 g celery

750 ml chicken or vegetable stock

Parsley, fresh

250 ml Biofarm Yoghurt

Garnish – fresh chives, parsley and ground nutmeg

 

Method:

Thinly slice leeks. Peel and dice potatoes. Chop celery and parsley. Simmer leeks, celery, and parsley in butter for 10 minutes. Stir in potatoes and stock and simmer for 30 minutes. Blend in a food processor. Chill. Before serving, stir in Biofarm Yoghurt, and add garnish.

Borsch (Traditional Russian Soup)

Ingredients:

4 medium beetroot

2 tomatoes

1 onion

1 litre beef or vegetable stock

250 g cabbage

30 ml vinegar

30 g honey

Salt and pepper to taste

Biofarm Yoghurt.

 

Method:

Peel and shred the beetroot, chop tomatoes, skin and chop onions. Shred cabbage. Simmer the beetroot, tomatoes, and onion in the stock for 15 minutes. Add the cabbage, vinegar, honey, salt and pepper, and simmer for 10 minutes. Chill. Serve with a swirl of Biofarm Yoghurt on top.

Chilled Cucumber Soup

Ingredients:

4 cups cucumber

500 ml water

500 ml Biofarm Yoghurt

2 cloves garlic

3 tsp mint, fresh

15 g honey

5 g salt

Garnish – spring onion

 

Method:

Peel and seed the cucumbers. Crush the garlic. Chop mint and spring onion. Place all ingredients in a food processor and blend until smooth. Chill before serving.

Avocado Cream

Ingredients:

3 avocados

350 ml chicken broth

350 ml Biofarm Yoghurt

5 g salt

Pepper and onion salt to taste

Garnish – mint

 

Method:

Chop mint. Blend all the other ingredients in a food processor. Chill before serving.

Fruit Delight

Ingredients:

750 ml fruit juice

1 banana

1 apple

1 peach, peeled

250 ml Biofarm Yoghurt

30 g honey

1 sprig mint, fresh

Garnish – swirl of Biofarm Yoghurt and chopped mint

 

Method:

Peel and chop apples. Peel pears. Blend in a food processor. Chill before serving. Suggestions: add cinnamon, sweet wine

Tomato Chill

Ingredients:

450 g tomatoes

1 onion, peeled

400 ml chicken stock or chicken soup

Basil, fresh or dried

Salt and pepper to taste

150 ml Biofarm Yoghurt.

 

Method:

Peel tomatoes. Peel and chop onions. Combine tomatoes, onion, chicken stock (or soup) and basil, in a blender. Stir in Biofarm yoghurt then add salt and pepper. Chill and serve.


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Dips and Spreads

Guacamole

Ingredients:

1 medium sized avocado

50 ml Biofarm Yoghurt

1 large clove of garlic

Dash of Tabasco sauce

Salt to taste

 

Method:

Chop avocado and crush garlic. Mash all ingredients with a fork.

Suggestion:

Add finely chopped tomato and onion.

Hint:

If you wish to keep Guacamole dip for a few days in the refrigerator, smooth the surface and pour a thin layer of Biofarm Yoghurt over it. This will prevent it from discolouring. Stir the yoghurt into the Guacamole just prior to using.

Blue Vein Cheese Dip

Ingredients:

100 g Blue Vein Cheese

100 ml Biofarm Yoghurt

1 small onion

Fresh ground pepper

Fresh chives chopped

 

Method:

Crumble cheese finely. Grate onion. Chop chives. Mix together cheese, Biofarm yoghurt, onion, and pepper. Sprinkle with chives.

Yoghurt Tuna Dip

Ingredients:

200 ml Biofarm Yoghurt

1 can (about 200g) water packed tuna

2 spring onions

1 avocado

10 ml honey

10 ml vinegar

Half a cup of fresh parsley

 

Method:

Chop spring onions, avocado and parsley. Place all ingredients in a blender and process at low speed. Serve as a dip or as a salad dressing.

Suggestion:

Use salmon instead of tuna

Cucumber and ginger Dip

Ingredients:

200 ml Biofarm Yoghurt

Half pkt French onion soup

1 small cucumber

5 g root ginger

 

Method:

Seed and finely chop cucumber. Grate ginger. Combine all ingredients, mix well and chill before serving.

Walnut Dip

Ingredients:

90 g cream cheese

50 ml Biofarm Yoghurt

30 g raisins

45 g walnuts

A few drops Worcestershire sauce

Salt and pepper to taste

 

Method:

Seed and finely chop raisins. Shell and chop walnuts. Mix the Biofarm yoghurt with the cream cheese until smooth, and then stir in the other ingredients.

Curry Dip (serve with crisp vegetables)

Ingredients:

250 ml Biofarm Yoghurt

60 ml mayonnaise

15 ml lemon juice

5 ml Dijon mustard

5 g curry powder

 

Method:

Make the curry powder into a paste with the lemon juice and combine with all the other ingredients. Mix well and chill thoroughly before serving.


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Drinks and Smoothies

Yoghurt and Fruit Whizz (a light refreshing pick-me-up)

Ingredients:

250 ml Biofarm Yoghurt

1 orange

1 small banana

1 kiwifruit

6 ice cubes

 

Method:

Peel and chop the fruit. Put in a blender with the ice cubes and blend until smooth.

Yoghurt Drink

Many countries in the Middle East serve a yoghurt drink with meals. These are traditional and each country has its own name for the drink. The recipe is similar except sugar to sweeten can replace the salt.

Ingredients:

500 ml Biofarm Yoghurt

250 ml water

a pinch of salt

 

Method:

Blend together thoroughly all ingredients and chill well before serving.

Mummy’s Yummy Smoothie

Full of goodness for that extra energy you need while breastfeeding, with the added benefit of probiotics

Ingredients:

1 cup Biofarm Bush Honey Yoghurt

1 cup full cream milk (not homogenised)

1 scoop of icecream

1 banana

1 ripe kiwi fruit

1 serving of fruit (eg: black doris plums)

 

Mix in Blender – drink over the day (note: Biofarm yoghurt can be used in Tigers Milk recipe for Breast milk booster).

Biofarmer’s Breakfast Smoothie

Our all time favourite – also good after school or work

Ingredients:

1 cup of your favourite Biofarm Yoghurt

1 banana

1/2 cup of fresh orange or berry juice

1 kiwi fruit

1 other fresh fruit serving of your choice

Optional extras might include:

Spirulina

Food yeast

Kelp

LSA (oil or ground)

 

Mix in blender, pour and enjoy.

High-Protein Low-Fat Smoothie

After hard workout at the gym or at the game

Ingredients:

1 cup Biofarm low fat natural yoghurt or honey dew yoghurt (replace with Biofarm acidophilus natural yoghurt or bush honey yoghurt if muscle building)

1/2 cup of low fat milk or water

30g – 60g protein Ppowder

Flavour of your choice such as:

2 scoops Frozen sorbet

1 serving frozen or fresh berries

banana

 

Mix in blender and drink slowly.

Pineapple and Orange Smoothie

Ingredients:

225 g crushed pineapple

250 ml orange juice

125 ml Biofarm Yoghurt

 

Method:

Blend all the ingredients in a blender. Chill well before drinking.
Other carbonated flavours can be used to give a variety of soda drinks.

Probiotic Spirulina Health Smoothie

Ingredients:

1 Banana

250 ml fruit nectar or fruit juice

250 ml Biofarm Yoghurt

5 g spirulina powder

Any soft fruit (preserved or fresh)

 

Method:

Blend ingredients together in a food processor until smooth.


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Dressings, Sauces, Marinades and Salads

Yoggurt Salcasi (Sauce – Turkey) (Serve with fried vegetables, kebabs)

Ingredients:

250 ml Biofarm Yoghurt

2 g salt

2 cloves of garlic.

 

Method:

Crush the cloves of garlic. Combine all ingredients and chill before serving.

Lemon and Ginger Dressing (Serve with Seafood)

Ingredients:

250 ml Biofarm Yoghurt

15 ml lemon juice

5 g grated lemon rind

2 g ginger root

1 g mace, ground

1 g nutmeg, freshly ground

 

Method:

Peel and grate ginger root. Combine all ingredients and mix well.

Cucumber Dressing (Use over cold vegetables, fish and salad)

Ingredients:

250 ml Biofarm Yoghurt

1 medium cucumber

10 g dill, fresh, chopped

5 ml soy sauce

Pinch cayenne pepper

 

Method:

Peel and grate cucumber. Chop dill. Mix all ingredients, chill well.

Horseradish Sauce (Serve with meat)

Ingredients:

250 ml Biofarm Yoghurt

5 spring onions

30 g horseradish

10 g honey

5 g Dijon mustard

Salt and pepper to taste

 

Method:

Chop spring onions. Grate horseradish. Combine all ingredients and mix thoroughly.

Yoghurt Vinaigrette (Use instead of mayonnaise)

Ingredients:

150 ml Biofarm Yoghurt

30 ml Olive oil

15 ml white wine vinegar

10 g Dijon mustard

1 clove garlic

Salt and pepper to taste

 

Method:

Crush the clove of garlic. Place all ingredients in a jar with a lid. Shake well. Drizzle over crisp salad.

Spiced yoghurt with bananas (Serve with curries, kebabs or spread on chapatti or hot pita bread)

Ingredients:

300 ml Biofarm Yoghurt

3 bananas, firm

40 g desiccated coconut, moistened with a little water

30 ml lemon juice

2 g salt

10 ml olive oil

a pinch of chilli powder

2 g cumin

2 g black mustard seeds

 

Method:

Peel and chop bananas. Combine Biofarm Yoghurt, bananas, coconut and lemon juice. Season with salt and chilli powder to taste. Fry the cumin and mustard seed in the oil until the mustard pops. Fold this into the yoghurt and serve.

Green Salad Dressing (For green salads, coleslaws)

Ingredients:

200 ml Biofarm Yoghurt

50 g sour cream

10 g mustard, prepared

5 g honey

20 ml lemon juice

5 g of fresh chives

 

Method:

Chop chives. Combine all ingredients. Chill well before serving.

Peanut-Coconut Sauce ( For Kebabs and Chicken)

Ingredients:

100 ml Biofarm Yoghurt

100 g peanut butter (smooth or crunchy)

50 g coconut

15 ml soy sauce

 

Method:

Mix all ingredients well.

Yoghurt Tomato Sauce (Serve over cooked fish and seafood)

Ingredients:

250 ml Biofarm Yoghurt

100 ml tomato puree

30 ml lemon juice

10 ml Worcestershire sauce

 

Method:

Combine all ingredients and mix well.

Tzaziki (Serve as a dip or summer salad with hot pita bread)

Ingredients:

300 ml Biofarm Yoghurt

A half small cucumber

1 large clove of garlic

15 ml mint leaves, fresh,

Salt and pepper to taste

Garnish – paprika and mint leaves

 

Method:

Peel and dice cucumber. Finely slice clove garlic. Chop mint leaves. Place cucumber in a sieve for 30 minutes to drain. Mix the cucumber with the other ingredients. Chill well before serving.

Yoghurt Marinade

Ingredients:

250 ml Biofarm Bush Honey Yoghurt

2 cloves garlic

1 large onion

10 ml lemon juice

Salt and pepper to taste.

 

Method:

Crush garlic. Peel and finely chop onion. Mix all the ingredients together. Add meat, mix well, and leave to marinate overnight. Turn occasionally.

Suggestions:
Marinate veal pieces for kebabs (skewer marinated meat alternately with onion quarters, halved tomatoes, green pepper pieces) and barbecue. Marinate chicken pieces and bake or barbecue. Warm marinade gently and serve as a sauce with the meat.

Barbecue Sauce

Ingredients:

250 ml Biofarm Bush Honey Yoghurt

10 ml lemon juice

10 grams chopped parsley

10 grams chopped mint

 

Method:

Mix all ingredients together and serve with barbecued food.

Suggestion:
Add 2 cloves crushed garlic to the sauce.

Hollandaise Sauce

Ingredients:

4 egg yolks (beaten)

250 ml Biofarm Yoghurt

(stabilised with 1 egg or 15 grams flour)

75 grams butter

5 ml lemon juice

Salt and pepper to taste

 

Method:

Beat egg yolks. Strain the beaten egg yolks into the top a double saucepan over boiling water. Add the yoghurt slowly and stir constantly until the mixture thickens. Whisk the butter, 25 grams at a time, into the sauce, until it is smooth and glossy. Add salt, pepper, and lemon juice. Remove from the heat immediately.

Suggestion:
Serve hot or cold with fish, and asparagus.

Pasta Sauce

Ingredients:

500 ml Biofarm Yoghurt

20 basil leaves

2 large cloves garlic

Salt and pepper

 

Method:

Finely chop basil leaves. Crush Garlic. Blend all ingredients together well. Heat but do not boil the sauce.

Cheese Sauce

Ingredients:

50 g butter

45 g flour

450 ml Biofarm Yoghurt

100 g grated cheese

Paprika

Salt and pepper

 

Method:

Melt the butter in a saucepan, remove from the heat, and stir in the flour. Cook for 1-2 minutes. Gradually add the yoghurt. Cook slowly and stir continuously until the sauce thickens. Mix in the cheese, paprika, salt and pepper. Cook slowly until the cheese melts.

Suggestions:
Use with cooked eggs, pasta, and vegetables.

Mustard Sauce

Ingredients:

150 ml Biofarm Yoghurt

15 g Dijon mustard

10 ml lemon juice

Salt and pepper

 

Method:

Mix all the ingredients together. Serve with meat dishes and cooked vegetables such as celery, leeks, and broccoli.

Suggestions:
Try different varieties of mustard.


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Vegetable and Meat Dishes

Pork and yoghurt

Ingredients:

700 g pork pieces

45 g flour

15 g sage

Pepper to taste

60 g butter

250 ml cider or white wine

250 g Biofarm yoghurt cheese

 

Method:

Finely chop sage. Mix the flour, sage and pepper and coat the pork pieces. Brown the pork pieces in the butter, add the cider (or wine), cover, and simmer for 20 minutes. Stir in the yoghurt cheese and serve.

Suggestions:
Garnish with chopped chives.

Yoghurt Carrots

Ingredients:

450 g carrots

15 g sugar

2 g ground cumin

1 small onion

10 ml lemon juice

150 ml Biofarm Yoghurt

Salt and pepper

 

Method:

Finely chop onion. Slice the carrots and boil with sugar in water until just cooked. Drain. Mix cumin and onion with carrots. Mix yoghurt, lemon juice, salt, and pepper and spoon over the carrots. Serve immediately, or cold with a salad.

Suggestions:
Using asparagus, broccoli, or cauliflower instead of carrots can modify this recipe. Mix the cumin, onions, yoghurt, lemon juice, salt and pepper together and spoon over the cooked vegetable.

Yoghurt Quiche

Ingredients:

1 medium onion

2 rashers bacon

250 g cheese

375 g Biofarm Yoghurt

120 g flour

3 g baking powder

4 eggs, beaten

500 g vegetables (peas, broccoli, courgettes)

 

Method:

Chop onion and bacon. Grate cheese. Mix all ingredients together well, pour into 25 cm greased flan dish, bake at 180 deg C for 45 minutes.

Bulgarian Fish

Ingredients:

1 chicken, size 9 (remove skin)

30 ml lemon juice

Salt and pepper to taste

 

Ingredients:

5 cm fresh root ginger peeled and finely chopped

3 cloves garlic crushed,

7 g cumin, ground

5 g coriander, ground

200 ml Biofarm Yoghurt

2 g cayenne pepper

50 g butter, melted

Dash of red food colouring (optional)

 

Method:

Wash the chicken and dry. Rub the chicken with the lemon juice, salt and pepper. Leave to stand for 45 minutes. Mix the ingredients for the marinade and pour over the chicken. Leave in the refrigerator to marinate for 24 hours, occasionally spooning marinade over the chicken. Roast the chicken at 180C for 1 hour (or until cooked), basting with the marinade juices regularly. Suggestions: Serve hot with thinly sliced onions, and tomatoes dressed with lemon juice. Accompany with rice and naan bread.


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Yoghurt Cream and Cheese

Yoghurt Cream

Ingredients:

300 ml Cream

20 g Biofarm Yoghurt

 

Method:

Have both cream and yoghurt at room temperature, and mix. Let stand for 2 hours. Chill. This yoghurt cream can be whipped and served sweetened or seasoned.

Yoghurt Cheese

Ingredients:

500 g Biofarm yoghurt

1 teaspoon salt

 

Method:

Line a sieve with clean muslin, empty the yoghurt and salt into it. Catch the whey that drains and use as a stock for soups, or in drinks. Leave to drain for up to 24 hours to give a cheese of the desired consistency, e.g. dip base, cream cheese or cottage cheese. 500 g Biofarm Yoghurt will give about 250 g cheese.

Suggestion:

Mix in chopped herbs, nuts, onion, ham, eggs. Use as a sandwich spread, for hors d’oeuvres, savoury snacks.

Greek Cheese Balls

Ingredients:

500 ml Biofarm yoghurt cheese

10 grams chopped thyme

2 cloves garlic

Olive oil

 

Method:

Crush the two cloves of garlic. Combine the yoghurt cheese, thyme, and garlic. Shape into 2 cm balls. Allow to dry in a cool place for 12 hours. Cover with olive oil and store in a refrigerator for several days before serving.

Suggestion:

Serve as an appetiser with fresh bread.

Greek Cheese Balls

Ingredients:

500 ml Biofarm yoghurt cheese

10 grams fresh mint

10 grams fresh dill

10 grams fresh chives

20 grams spring onions

100 ml olive oil

 

Method:

Chop mint, dill, chives and spring onion. Shape the yoghurt cheese into 2 cm balls, arrange on a serving dish, and pour the olive oil over them. Sprinkle the herbs over the balls.

Suggestion:

Serve as an appetiser with pita bread.


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