Strained Plain Yoghurt
Creamy Roasted Tomato Soup
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Ingredients
1 kg tomatoes on the vine (about 7 medium–large), cut into quarters
1 large carrot (about 130 g), cut into 1.5 cm chunks
1 large shallot (about 60 g), cut into 2.5 cm chunks
1 small head of garlic, halved horizontally
2–3 sprigs fresh thyme
60 ml extra virgin olive oil
240 ml vegetable or chicken broth
120 g FAGE Total 0%, 2%, 5% plus extra for garnish
7–8 fresh basil leaves
4 tablespoons (about 60 g) tomato paste
1 tablespoon (about 15 g) butter
A pinch of baking soda
Salt and pepper, to taste
Garnish options:
FAGE yoghurt, shredded Parmesan, extra virgin olive oil, balsamic vinegar, fresh basil
Steps
Preheat the oven to 220°C (fan 200°C). Line a baking tray with parchment paper and set aside.
Arrange the tomatoes, carrot, shallot, garlic, and thyme on the tray. Drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, or until the vegetables are soft and lightly browned. Let cool for 5–10 minutes until safe to handle.
Squeeze the roasted garlic cloves from their skins and transfer all the vegetables to a blender. Add the broth, yoghurt, basil, tomato paste, butter, baking soda, salt, and pepper. Blend until smooth.
Pour the soup into a pot and warm gently over low heat until ready to serve.
Garnish with yoghurt, Parmesan, olive oil, balsamic vinegar, and basil.
Recipe Type
Meal Type
Courgette Tart
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Ingredients
For the Base
- 1 sheet of light puff pastry
- 1 egg, plus milk for glazing
- Mixed seeds
For the Filling
- 300g tinned tuna, drained
- 300g Fage Total 2% yoghurt
- Half a red onion, finely chopped
- Stringy cheese (such as mozzarella), grated (optional)
- Courgette, sliced into rounds
Steps
First, pre-bake the base. Shape the base of the savoury pie using a mold.
Brush the outside of the shell with egg and milk, add mixed seeds, and bake in a preheated fan oven at 180°C for about 20 minutes.
Meanwhile, prepare the tuna cream by combining tuna, yogurt, and onion.
Remove the base from the oven, add the tuna cream. For a richer result, add a sprinkle of grated mozzarella and arrange sliced zucchini on top.
Bake again at 180°C for about 20 minutes
Let cool slightly and decorate with mixed seeds and basil.
Recipe Type
Meal Type
Spinach Crepes
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Ingredients
70g spinach
150ml egg white
50g flour
Salt/pepper
Filling:
FAGE Total yoghurt
Smoked salmon
Steps
Blend all the batter ingredients until smooth and homogeneous.
Leave the batter to rest for at least 20 minutes.
Then cook in a non-stick frying pan, pouring in one ladleful of batter at a time, for about 2-3 minutes on each side.
Fill the crepes as desired.
Meal Type
Potato Salad
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Ingredients
900 g baby potatoes
45 ml extra-virgin olive oil
180 g FAGE Total 0% (or 5%) yogurt
4 dill pickle spears, diced (~120 g)
½ small red onion, diced (~40 g)
15 g chopped chives
10 g chopped dill
10 g chopped parsley
45 ml pickle brine
Juice of ½ lemon (~15 ml)
20 g Dijon mustard
Salt and pepper to taste
Steps
Preheat oven to 220°C.
Boil potatoes in salted water (5 g salt) for 10–15 min, until fork-tender.
Drain, dry, and place on baking sheet.
Smash with fork/masher. Drizzle with olive oil, season with salt & pepper.
Bake on top rack for 40–45 min until crisp and golden. Cool 5 min.
In a large bowl, mix FAGE Total yogurt, pickles, onion, herbs, brine, lemon juice, mustard, salt & pepper.
Add potatoes and toss gently.
Recipe Type
Meal Type
Chicken Skewers with Yoghurt Marinade
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Ingredients
170 g FAGE Total 0%, 2%, 5%.
4 cloves garlic, minced
3 lemons, squeezed
1 lemon, grated
25 g fresh coriander, finely chopped
2 tablespoons of extra virgin olive oil
3 tablespoons red wine vinegar
3 teaspoons salt
2 teaspoons paprika
1 ½ teaspoons ground cumin
½ teaspoon ground red pepper
½ teaspoon black pepper
1kg boneless chicken thighs or breasts, cut into 3cm cubes
2 large red onions, cut into 5cm chunks
1 red pepper, cut into 5 cm chunks
1 green pepper, cut into 5 cm pieces
Steps
In a large bowl, whisk together the yoghurt, garlic, lemon juice and zest, coriander, olive oil, vinegar, salt, paprika, cumin, ground red pepper and black pepper until well combined. Add the chicken, making sure to coat each piece and cover with a plastic bag or airtight container and marinate for at least 8 hours in the refrigerator.
If using wooden skewers, soak them in water for half an hour before threading the meat.
Thread the meat onto the skewers and the vegetables onto separate skewers.
Preheat the grill to medium-high. Grill the chicken skewers on one side for 5 minutes. Turn the skewers and cook for a further 5-7 minutes or until the chicken is cooked through
Grill the vegetables until cooked through.
Serve the chicken with the vegetables and the extra yoghurt marinade as a sauce.
Recipe Type
Meal Type
Savoury Cake
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Ingredients
4-5 boiled potatoes
Salt to taste
Olive oil to taste
Stuffing:
2-3 eggs
300 g FAGE Total 5% yoghurt
Salt/pepper to taste
Cherry tomatoes (optional)
Spinach
Gratin:
100/120g mozzarella
Steps
Boil the potatoes.
Meanwhile, combine eggs, yoghurt, salt and pepper in a bowl and mix until smooth and homogeneous. Set aside.
Once the potatoes are cooked, transfer them to a cake tin, mash them, and shape your base.
Add salt, olive oil, vegetables of your taste (I use cherry tomatoes and spinach) and cover with the prepared batter.
For a tastier result add cheese on top and bake in a preheated ventilated oven at 190 degrees for about 30 minutes.
Recipe Type
Meal Type
Stuffed Focaccia
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Ingredients
200g flour
180 FAGE Total 2% yoghurt
1 teaspoon instant salt yeast
1 teaspoon salt
1 tablespoon olive oil
Stuffing:
500g spinach
100g string cheese
Steps
Combine all ingredients in a bowl, mix first with a spatula and then knead by hand; knead until the bowl is completely clean.
Divide the dough into 4 equal parts (2 bases and 2 lids) and let the dough rest covered for about 15 minutes.
After this time, use a rolling pin to roll out the dough into thin disks, taking care not to break them.
Stuff the disc at the base to taste, we suggest spinach and cheese, then cover with the disc lid and seal.
Cook in an air fryer at 180 degrees for 13 minutes - turning the scones halfway through cooking - or in the oven, ventilated, at 200 degrees for 25 minutes.
Meal Type
Savoury Cheesecake
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Ingredients
For the base:
50 g crackers (preferably whole wheat)
20ml of olive oil
For the cream:
150 g FAGE Total or FAGE BeFree yoghurt
50 g smoked salmon
Pepper
Lime zest
For the garnish:
Smoked salmon
Arugula
Pistachio grain
Lime zest
Steps
Crumble the crackers and combine them with the olive oil.
Transfer the mixture into a hinged mould and form the cheesecake base. Leave to rest in the refrigerator.
For the filling, mix yoghurt, salmon, pepper and lime zest in a bowl. Once you have a firm cream, pour the filling over the base.
Leave to rest for at least 3 hours in the fridge, add the topping and the cheesecake is ready.
Recipe Type
Meal Type
Pie in a Pan
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Ingredients
For the base:
180g flour
150g FAGE Total yoghurt
2 tablespoons olive oil
Salt
1 teaspoon baking powder
For the filling:
Rocket
120g choice cooked ham
100g soft cheese
Steps
In a bowl, combine the dry ingredients and then the liquid ingredients until you have a smooth, homogeneous dough ball.
Let the dough rest 20 minutes, after which divide it into two equal parts.
Roll out the first disk, and place it directly in the pan.
Fill in with a first layer of cheese, ham and rocket; last layer of cheese and close with the last disc of rolled out dough.
Seal edges and bake in pan over medium-low heat, about 15 minutes per side with lid.
Recipe Type
Meal Type
Greek Yoghurt Pasta Sauce
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Ingredients
225 grams Fusilli pasta
28 grams butter
1 ½ teaspoons (6 grams) garlic, finely minced
120 ml pasta water
250 grams FAGE Total 0%, 2% or 5%
Salt and pepper to taste
100 grams Parmesan cheese, shredded
Toasted breadcrumbs
Parsley, chopped
Steps
In a large pot, add a tablespoon of salt to the water and bring to a boil.
Add pasta and cook until ‘al dente’.
Remove 120 ml of pasta water and reserve. Drain the pasta.
In a large pan over medium heat, add butter and garlic, and sauté for 1 minute.
Add pasta water and heat for an additional 2 minutes.
Lower the heat to low, whisk with FAGE Total yoghurt, salt, and pepper, and stir constantly for 2 minutes.
Add the pasta and Parmesan cheese to the pan. Mix until everything is well mixed.
Top with toasted breadcrumbs and parsley.
Recipe Type
Meal Type