Thursday, 30 October 2014

Total Greek Yoghurt Cookbook Review & Giveaway


Total Greek Yoghurt has been a presence in my life since I was a little girl. It is, after all, the most popular brand of yoghurt in Greece where I grew up and continues to be my (only) choice in the UK. I always have a pot in the fridge, usually the 0% one as I tend to eat it for breakfast an awful lot but I also use the Classic in cooking and baking .

So it is a pleasure to review the Total Greek Yoghurt Cookbook on the blog and a welcome surprise that far from being an one-note book it has varied and delicious recipes from starters through to desserts. I have been a fan of author Sophie Michell since her Cook Yourself Thin days (anyone else remember that TV show? It was chock-full with talent, Gizzie Erskine and Harry Eastwood among them). Here she draws inspiration from Greece (where her family have a home), but also Middle East, Asia and from Total's own recipe archives to create dishes that look and sound incredibly tempting. I have road-tested one of Sophie's recipes – Pastitsio – scroll down to see the results.

Total are generously giving away a copy of their cookbook and a whole bunch of their products to one lucky Supergolden Bakes reader. Scroll to the bottom of the post and follow the instructions on the Gleam form for a chance to win.


Healthy Pastitsio Recipe

Pastitsio
Pastitsio is a Greek classic, a layered pasta and meat dish much like Lasagna – equally delicious and tremendously calorific! Sophie has substituted the incredibly rich b├ęchamel which normally covers Pastitsio with a much less heart-attack inducing layer of yoghurt. The resulting dish is remarkably tasty and obviously a lot healthier. Normally this is baked in one large dish but I decided to make individual portions instead. I have tweaked the recipe slightly - Sophie mixes the meat sauce with the pasta and tops it with the yoghurt but I have kept the layers separate as is traditional. Although the recipe doesn't include it, I think some crumbled feta cheese would be a nice addition in the topping.

For the meat sauce
750g | 26oz lean minced lamb
1 large onion, finely diced
2-4 garlic cloves, minced
1 large can chopped tomatoes (Sophie uses 400ml/14oz passata)
4 tbsp tomato paste
1 tbsp dark brown sugar
2 bay leaves
1 cinnamon stick (or 1/2 tsp ground cinnamon)
1 tsp dried oregano
handful fresh thyme
250ml | 1 cup beef stock (my addition)
125ml | 1/2 cup white wine (Sophie uses red)
Salt and pepper to season
2-3 tbsp olive oil

For the pasta and topping
500g | 14.6oz penne pasta (or macaroni)
4 egg yolks
500g | 14.6oz Classic Greek Yoghurt
200g | 7oz grated Parmesan (or Kefalotyri)
1/2 tsp freshly grated nutmeg

Method
  1. Heat the olive in a large saucepan and add the lamb, garlic and onions. Season with salt and pepper and cook over medium heat until the meat is browned and onion softened. Add the cinnamon, sugar, bay leaves, thyme and oregano and stir.
  2. Add the tomato paste, chopped tomatoes, stock and wine and simmer for 40m-1h until sauce is thickened. Remove the bay leaves and cinnamon stick and set aside.
  3. Preheat the oven to 180C (350F).
  4. Mix the egg yolks, yoghurt, nutmeg and half the cheese.
  5. Cook the pasta until al dente, rinse and drain. Add a few spoonfuls of the yogurt and mix thoroughly.
  6. Divide the pasta between 6 (or up to 8 depending on size) small ovenproof dishes or use one large, fairly deep dish. Pack the pasta down with the back of a spoon to fill about halfway up.
  7. Top with an even layer of meat sauce and finally spread a layer of the yoghurt on top. Sprinkle with the remaining grated cheese.
  8. Place on a large tray (in case of leaks) and bake for 15-20 minutes or until the top is browned. 
Supergolden Bakes: Healthy Pastitsio Recipe

Win a copy of Total Greek Yoghurt Cookbook & Total products

Terms and conditions
> Giveaway open to UK residents over the age of 18 only.
> One winner will receive a copy of the Total Greek Yoghurt Cookbook and the following
TOTAL 0% GREEK YOGHURT 2 X 500G
TOTAL 2% GREEK YOGHURT 2 X 500G
TOTAL GREEK YOGHURT, CLASSIC 2 X 500G
I KILO – Total Greek yoghurt CLASIC
Split pots 2 x each flavour
Fruyo 2 x each flavour
> The giveaway ends on the 21st of November.
> Entries using an automated process or software to create bulk entries will be disqualified.
> The winner will be randomly selected, announced in the Gleam giveaway box and contacted via their provided e-mail address shortly afterwards. Please claim your prize within 4 days of being notified.

Tuesday, 28 October 2014

#CookBlogShare roundup 21–27 October

#CookBlogShare roundup

So my wifi has been on the fritz for five days. FIVE DAYS. Don't tell me to sit back and relax without all the intrusive technology... that's not going to work. Since I work from home I rely entirely on my email in order to keep on top of work and in touch with the outside world and on the internet to keep me sane (and, yes, waste my time). Not to mention no wifi=no blog.

To add injury to insult I managed to skid down two steps and land on my ankle (after giving it a good ol' twist first). So it's fair to say this week has started on the wrong side of the bed. I thought for sure I would have to cancel the round up but my neighbours have come to the rescue once again and are letting me piggyback their wifi.

It is a shame to have to rush this round up because there's lots of incredible entries this week and I wish I could highlight them all. I am honestly inspired by your flavours, creativity, ingenuity and photographic skills. Hope you join again this week... and hopefully by the next round up I will be less technologically and physically impaired!

1. Pretty as a picture: Roasted Beetroot & Raw Cacao Nib Cupcakes from Elisabeth's Kitchen Diary.
2. Spooktacular Jack Skellington Halloween Cupcakes - from Caroline of My Family Ties.
3. My kind of cake: Really Easy, Soft and Moist Apple Sponge Cake from Sanna of Wave to Mummy.
4. A totally showy showstopper: Chocolate Candy Cake from Ros of The More than Occasional Baker.


#CookBlogShare guidelines
• Link up your post using the InLinkz tool below
• Please add the “Cook, Blog, Share” badge to your post and link back to this page. If you need help tweet me (@supergolden88) or comment below and I will walk you through it : )
• Spread the word - lets get this party started! 
• Come back next Monday to check the write up and join a new #CookBlogShare link party.
• Tweet me your entry @supergolden88 using #CookBlogShare hashtag and I will RT.
• Do check the other entries if you get a chance and share the comment love.





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