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.

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.

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.

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.

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.

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.

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.

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.

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.

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.