Strained Plain Yoghurt
Cheesy Naan
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Ingredients
380g flour
300g Fage Total 5% Greek yoghurt
1 teaspoon baking soda
1 teaspoon salt
Filling -
Grated cheese
Dressing
Parsley
1 tablespoon extra virgin olive oil
Steps
In a bowl, combine all the ingredients until smooth and even.
Divide into 6 portions, shape into balls, and then into discs; add the cheese to the center and seal, taking care not to break it. Roll out with a rolling pin and shape into discs about 15-18cm in diameter.
Let them rest covered for 20 minutes; after the required time, cook them.
In a non-stick pan, over medium heat, add the bread as soon as the pan is hot. It will bubble in a few seconds; turn it every 30 seconds and after a few stirs it will completely puff up.
Recipe Type
Potato Salad
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Ingredients
3-4 potatoes
1 onion
2-3 carrots
1 red pepper
Salt and pepper to taste
Pickles
Corn
Olive oil spray
Dressing -
150g Fage Total 0% Greek yogurt
1 tablespoon mayonnaise
1 teaspoon vinegar
Salt and pepper to taste
Parsley
Steps
Wash and peel the vegetables.
Stir fry the potatoes, onion, carrots, and red pepper in a pan.
Prepare the dressing.
Combine all the vegetables and toss with the dressing for a creamy salad.
Product Type
Recipe Type
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
Gnocchi Salad
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Ingredients
400g potato gnocchi
Olive oil
Paprika
Rocket
1 cucumber
10-12 cherry tomatoes
100g corn
200g tuna
Yoghurt sauce:
150g FAGE Total 5% yoghurt
1 tablespoon mayonnaise
Lemon juice
Salt/pepper to taste
Steps
First cook the gnocchis; pour them directly into the basket of the air fryer, a splash of oil, spices to taste and cook at 200 degrees for about 15 minutes; until golden and crispy!
Now prepare the vegetables and then the sauce.
All that remains is to assemble: start with the salad base, in this case the rocket, and then add all the remaining ingredients.
Add the yoghurt dressing, mix and your crispy gnocchis and your salad is ready to serve!
Meal Type
Seed Bread
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Ingredients
180 g FAGE Total 5% yoghurt, FAGE Total 2% yoghurt, FAGE Total 0% yoghurt
60 g almonds
60 g hazelnuts
60 g pumpkin seeds
120 g sunflower seeds
60 g chia seeds
30 g coconut flour
60 g coconut oil
1 tablespoon of salt
50 ml warm water
Steps
Preheat the oven to 175°C.
In a food processor, blend the almonds, hazelnuts and pumpkin seeds until they become flour.
In a large bowl, pour all the flours and add the rest of the ingredients, such as the yoghurt, chia seeds, coconut oil and warm water. Mix everything together with a wooden spoon.
Pour the mixture into a loaf pan, covered with baking paper. Spread the mixture evenly.
Bake the bread for 45 minutes at 175°C. Then remove the bread from the rectangular mould and place it on a baking sheet. Cook for another 15 minutes or until a toothpick inserted in the centre comes out clean.
When it is ready, cool it on a wire rack so that some of the water that has accumulated on the bottom evaporates. Store the bread in an airtight container in the refrigerator.
Recipe Type
Meal Type
Caprese Salad with Balsamic Dip
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Ingredients
Creamy Balsamic Dressing:
200g Greek yoghurt FAGE Total
60ml balsamic vinegar
120ml extra virgin olive oil
2 tablespoons honey or agave syrup
2 tablespoons Dijon mustard
¼ teaspoon garlic, finely chopped
Salt and pepper to taste
Crown:
30 forestry skewers (10cm long)
1 jar peppers, drained, deseeded and halved
300 g small mozzarella balls
350 g cherry tomato
2-3 handfuls of fresh basil, washed and dried
Pitted green olives
Sprigs of rosemary
Steps
In a small bowl, whisk together the Greek yoghurt, vinegar, oil, honey, mustard, garlic, salt and pepper. Set aside.
Thread the tomatoes, basil and mozzarella onto the skewers. Thread the peppers, mozzarella and olives onto each of the two skewers.
Place the skewers around a round serving dish to form a crown.
Garnish with rosemary. Serve with the creamy balsamic vinaigrette.
Recipe Type
Loaded Mini Baked Potatoes
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Ingredients
400g baby potato (about 2 inches / 5 cm in size), washed
2 tablespoons extra-virgin olive oil
2 teaspoons garlic powder
280g FAGE Total yoghurt
170g bacon, cooked and chopped
3 tablespoons chives, chopped
Steps
Preheat oven to 190 degrees. Line a parchment sheet on a baking tray and set aside.
In a large bowl, coat the potatoes with olive oil, and garlic salt and spread onto the baking sheet.
Bake for 15-20 minutes and flip the potatoes around with tongs or a spatula. Bake for another 15-20 minutes or until a fork can easily pierce through the potato.
Remove from heat and let it sit for 5 minutes.
Cut small wedges out of the tops of each potato and top with Greek yoghurt, bacon, and chives.
Recipe Type
Meal Type
Chili Queso Dip
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Ingredients
1 tablespoon olive oil
1 small onion, diced
225g 90% lean ground beef
225g bulk pork sausage
1 garlic clove, minced
300g tomato and green chilies, drained
425g chili con carne without beans
230g of cream cheese, at room temperature
2 cups cheddar jack cheese, shredded
1 450g pot of FAGE Total
Scallion, chopped for garnish
Serve with tortilla chips, peppers, or your favorite vegetables.
Steps
Heat a large cast iron skillet to medium-high heat, and add olive oil and onion. Cook until the onion is slightly transparent.
Add beef, sausage, and garlic, and crumble the meat using a slotted spoon. Cook until the meat is browned. Drain the meat and remove the excess fat.
Add tomato and chili to the meat and cook for an additional 15-20 minutes on medium-low heat.
Remove from heat and add cream cheese, jack cheese, and half of the yoghurt pot.
Top with the remaining yoghurt and scallions and serve with tortilla chips and vegetables.
Recipe Type
Roasted Pepper Halloween Dip
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Ingredients
100g Yogurt FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
150g roasted red peppers, drained and roughly chopped
2 cloves garlic
30g of balsamic vinegar
15g of hot sauce
6g of fresh basil leaves
6g of salt
Steps
Place all ingredients into a food processor or blender and pulse until well combined.
Serve with pretzels, yogurt covered pretzels, chocolate pretzels, cherries, peppers, nuts, vegetables, and sandwiches cut into Halloween shapes.
Recipe Type
Avocado Halloween Dip
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Ingredients
100g of Yogurt FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
1 ripe avocado, peeled and pitted
1 clove garlic
5g cilantro, stems removed
7g chives or green onion
10g tablespoons lime juice
6g salt
1g pepper
Steps
Place all ingredients into a food processor or blender and pulse until well combined.
Serve with pretzels, yogurt covered pretzels, chocolate pretzels, cherries, peppers, nuts, vegetables, and sandwiches cut into Halloween shapes.
Recipe Type