Strained Plain Yoghurt
Carrot Focaccia
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Ingredients
300g flour
50g strained yogurt
200g carrots
1 tablespoon extra virgin olive oil
1 teaspoon salt
10g instant yeast
Filling (optional)
Rocket (arugula)
Bresaola
Steps
Wash the carrots, peel them, trim the ends, and cook them — 6–7 minutes in the microwave or 5 minutes in boiling water, until soft.
Mash the carrots into a purée and combine with all the other ingredients.
Knead the mixture for a few minutes until you have a soft, elastic dough. Cover and leave to rest for 15 minutes.
Divide the dough into 6 pieces, shape them into balls, and flatten them slightly with your hands to form the flatbreads.
Cook in a frying pan (about 5–7 minutes per side) or in the oven (at 200°C for around 20 minutes).
Before cooking, make the typical little dimples found on focaccine.
Before cooking, make the typical little dimples found on focaccine.
Once ready, slice them open and fill to taste.
Meal Type
Pizza Bagels
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Ingredients
Ingredients
320g plain flour
2 teaspoons baking powder
1 teaspoon fine salt
375g FAGE Total 0%, 2%, 5%
80ml water
1 medium egg
2 teaspoons honey
Everything bagel seasoning
Topping options:
Pizza sauce
Fresh mozzarella cheese, grated
Mini pepperoni
Pesto
Hot honey
Steps
Preheat the oven to 190°C (fan 170°C). Line a baking tray with baking parchment and set aside.
In a large bowl, combine the flour, baking powder, and salt. Add the yogurt and water, stirring until a dough forms. Knead lightly until smooth.
Turn the dough out onto a lightly floured surface and divide into six pieces (about 110–125g each). Roll each piece into a rope about 2cm thick, then join the ends together with a little water and press to seal. Widen the centre hole slightly.
In a small bowl, whisk together the egg, honey, and 2 teaspoons of water until smooth. Brush the bagels with the mixture and sprinkle over the everything bagel seasoning.
Bake for 25–30 minutes, or until the tops are golden brown. Transfer to a wire rack to cool.
Once cooled, slice the bagels in half, top with pizza sauce, mozzarella, mini pepperoni, and pesto, and return to the oven for an additional 10 minutes, or until the cheese has melted completely.
Drizzle with hot honey and serve warm.
Meal Type
Potato Stacks with Loaded Yoghurt Dip
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Ingredients
Garlic Herb Butter
115 g unsalted butter
3 cloves garlic, minced
25 g grated Parmesan cheese
3 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme, chopped
1½ teaspoons sea salt
½ teaspoon ground paprika
1 tablespoon (about 1 small lemon’s) zest
Freshly ground black pepper, to taste
Potato Stacks
1.4 kg medium yellow potatoes or sweet potatoes, washed and sliced 1.5 mm thick
12 small sprigs fresh thyme
60 g shredded Gruyère or mature cheddar cheese
Loaded Sour Cream Dip
240 g FAGE Total Yoghurt
115 g cream cheese, at room temperature
6 slices cooked bacon, coarsely chopped (about 80 g)
115 g shredded cheddar cheese
60 ml finely sliced chives
1 tablespoon ranch seasoning powder
Steps
Preheat the oven to 200°C (fan 180°C). Set aside a muffin pan for the potatoes.
In a microwave-safe bowl, combine the butter, garlic, Parmesan, parsley, thyme, salt, paprika, lemon zest and black pepper. Heat in 30-second intervals until the butter has melted and the ingredients are well mixed.
Using a mandolin, slice the potatoes (skins on) as thinly as possible and place them in a large bowl of cold water.
Drain the potatoes and pat them dry thoroughly with kitchen paper or a clean tea towel.
Place the potatoes in a large bowl, add the melted butter mixture and toss well to coat evenly.
To assemble, place a small sprig of thyme and a drop of olive oil in the bottom of each muffin cup. Layer the potato slices, slightly overlapping, until each stack rises about 1 cm above the top of the tin. Ensure the stacks are even in height.
Set the muffin tin on a baking tray to catch any butter that may drip.
Sprinkle the Gruyère cheese over the top of each stack, cover loosely with foil, and bake for 35 minutes, or until the potatoes are tender.
Remove the foil and bake uncovered for a further 15 minutes, or until the cheese is golden brown.
Meanwhile, make the dip: in a medium bowl, mix together yoghurt, cream cheese, bacon, cheddar, chives, and ranch seasoning. Transfer to a small baking dish and bake for 15 minutes, or until the cheese is bubbling.
Serve the crispy potato stacks hot with the warm yoghurt dip.
Recipe Type
Meal Type
Vegetable and Ham Rolls
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Ingredients
1 zucchini
2 carrots
200 g cottage cheese
2 eggs
Salt and pepper
Filling:
Strained yoghurt (FAGE Total)
Arugula
Tomatoes
Cooked ham
Steps
Wash the vegetables, trim the ends, peel the carrots, and finely grate everything.
Then mix all the ingredients together until a smooth mixture forms.
Then mix all the ingredients together until a smooth mixture forms.
Spread the mixture onto a baking sheet lined with parchment paper and bake in a preheated convection oven at 180 °C (350 °F) for about 25 minutes.
Once the base is baked, carefully turn it out and evenly distribute the yogurt, arugula, tomatoes, and ham over it.
Then roll it up – and it's ready to serve
Meal Type
Halloumi Fries with Chilli Yoghurt Dip
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Ingredients
Chilli Yogurt Dip:
• 120 g FAGE Total Yogurt
• 120 g Mayonnaise
• 80 ml Sweet Chilli Sauce (Thai)
• 2 tbsp Lime Juice
• 2 tbsp Fresh Coriander, Finely Chopped
Halloumi Fries:
• 40 g Flour
• 1 Egg, Beaten
• ½ tsp Garlic Powder
• 50 g Breadcrumbs (or Panko)
• 250 g Halloumi, Cut into 1–2 cm Thick Strips
• Avocado or Olive Oil
To Serve:
• Hot Honey to Drizzle
Steps
Preheat the oven to 200 °C and line a baking sheet with parchment paper.
For the dip, combine the yogurt, mayonnaise, sweet chilli sauce, lime juice, and coriander in a bowl. Refrigerate until ready to serve.
For the fries, put the flour in a bowl, the beaten egg with garlic powder in a second bowl, and the breadcrumbs in a third.
Coat each halloumi strip first in flour (tapping off any excess), then dip it in the egg mixture, and finally coat it in breadcrumbs. Arrange them side by side on a baking sheet.
Drizzle with avocado or olive oil and bake for 10 minutes. Then turn them over and bake for another 10–15 minutes, until golden brown and crispy.
Drizzle with spicy honey and serve with the chilli-yogurt dip.
Meal Type
Preparation Time(Term)
Cucumber & Smoked Salmon Salad
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Ingredients
1 cucumber
Yoghurt sauce:
150g FAGE Total yoghurt (5% recommended)
Mint
Basil
Salt
Pepper
Extra virgin olive oil
Lemon
Smoked salmon
Steps
Cut the cucumber into strips and dress with the fresh yoghurt sauce.
Serve your cucumber salad with smoked salmon for a protein-rich dish.
Recipe Type
Greek Yoghurt Guacamole
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Ingredients
3 ripe avocados, pitted and cubed
2–3 tablespoons lime juice (to taste)
1 teaspoon fine sea salt
140 g of FAGE Total 5%, 2% or 0%
75g cherry tomatoes, thinly sliced
30 g red onion, chopped
15 g fresh cilantro, finely chopped
2 cloves of garlic, minced
1 small jalapeño, seeded and chopped
Tortilla chips for serving
Steps
In a medium bowl, combine the avocado, lime juice, and salt. Mash lightly with a fork.
Add the FAGE Total yogurt, tomatoes, onion, cilantro, garlic, and jalapeño. Mix well until all ingredients are combined.
Serve immediately with tortilla chips and enjoy.
Vanilla Mugcakes
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Ingredients
4 eggs
1 FAGE Fruits Vanilla yoghurt
120ml lemon juice
Zest of 1 lemon
80g maple syrup
1 vanilla pod, seeds only
200g flour
32g baking powder
200g blueberries
For serving: ½ FAGE Fruits Vanilla yoghurt
Steps
In a medium-sized bowl, break the eggs and pour in the yoghurt, lemon juice, zest, maple syrup and after cutting the bean pods crosswise, the vanilla. Then add the flour and baking powder.
Mix all the ingredients well until the mixture is uniform. Fold in a handful of blueberries.
Fill each ramekin 2/3 full with batter and place in the microwave for 3 minutes at 1000W.
Serve inside the ramekins, top with a dollop of yoghurt, some blueberries and lemon zest.
Strawberry Frozen Yoghurt Bark
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Ingredients
2 FAGE Fruits Strawberry yoghurts
50g blueberries
50g raspberries
30g roughly chopped pistachios
Steps
Line a large baking tray with and spread the yoghurt into an even layer.
Sprinkle with blueberries, raspberries, and pistachios.
Freeze for 2 hours or until solid.
Break the bark into shards and serve. Careful it will melt quickly!
Recipe Type
Frozen Yoghurt Bark
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Ingredients
450g FAGE Total 5% yoghurt
Strawberries
Blueberries
Raspberries
Kiwis
Pomegranate
Almonds
Honey
Steps
Spread the yogurt evenly over a lined baking sheet.
Top with chopped berries, kiwi, pomegranate seeds and chopped almonds.
Freeze until firm.
