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Foodie Fun in the kitchen WITH HEALTHY YOGURT
THE CHEFS FROM YEO VALLEY HAVE BEEN BUSY THIS SUMMER COMING UP WITH DELICIOUS NEW HEALTHY RECIPES USING THEIR FAMOUS YOGURT
D
eep in the heart of the Mendip Hills, the Yeo Valley chefs have been working away to create some new tasty recipes that are not only fun and easy to make, but healthy too. And with the hazy days of summer
SOURDOUGH
210g strong white flour A pinch of salt 80g white sourdough starter 150g Yeo Valley 0% Fat Natural Yeogurt
1 In a clean bowl dissolve the sourdough starter into the Yeogurt. Add in 100g of the flour & mix thoroughly.
2 Cover the dough & allow to ferment in a cool place overnight.
3 After 24 hours, uncover the dough (there should be bubbles in the mixture). Mix the remaining flour & salt into the dough and fold until it comes together. Cover and leave to sit for 10 mins.
4 In the bowl, knead the dough for 10 secs, until it resists and then leave to sit for 10 mins.
5 Repeat step 4 another 3 times covering the bowl between kneading. Allow to rest for 1 hour.
6 Shape the dough into a loaf, place in a floured proofing basket or greased baking tin.
drawing to a close, one of the chefs has shared a couple of his quick, light recipes to inspire you in the kitchen this month. Using 0% Fat Natural Yeo Valley yogurt, these recipes show just how much you can do with one pot while still being healthy!
7 Leave to proof for 3 hours or until the dough is double in size.
8 Preheat the oven to 250°C/500°F & then put an empty deep tray at the bottom.
9 When ready, turn the dough out of the proofing basket onto a floured tray, & slash with a very sharp serrated knife.
10 Put in the oven, & add a cup of water to the tray on the bottom shelf to form steam. Lower oven to 220°C/425°F.
11 Bake for 30-40 minutes until golden brown. You will know it’s cooked as when you tap it on the bottom it will sound hollow.
12 Allow to cool on a wire rack. TO MAKE THE STARTER CULTURE
It’s popular to give your culture a name. 1 In a clean, sealable jar mix together
30g rye flour 30g room temperature water
2 Seal and leave in a warm place for 24 hours.
3 For the first five days mix in another 30g of flour and 30g of water as above.
4 Each time you use some of the starter, simply mix in an the equivalent mixture as above.
5 If you intent not to use it for a while then keep it in the fridge until its next feed. Simply feed as above and move to a warm place to revive.
For more starter culture tips and tricks see recipes online at
www.foodlovermagazine.com
36 | THE WESTCOUNTRY FOODLOVER
Make a week ahead
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