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Potato Cakes
| 1 |
onion |
1 |
| 4 cups |
potatoes, peeled and grated |
1 L |
| 2 |
eggs, lightly beaten |
2 |
| 3 tbsp. |
flour |
45 ml |
| |
salt |
|
| 1/3 cup |
Olympic Natural Yogurt |
75 ml |
| ¼ cup |
olive oil |
60 ml |
| |
mozzarella cheese |
|
| |
parsley, chopped |
|
Mix onion and potatoes in mixing bowl. Add eggs, flour, salt
and yogurt. Beat until well blended. Heat 2 tbsp. olive oil
in a large skillet until very hot. Drop large spoonfuls of
mixture into skillet and cook over moderately high heat until
browned on the bottom. Add more oil if needed. Turn and sprinkle
liberally with parsley and mozzarella cheese and brown the
other side. Serve immediately. Serves 4.
Saffron Asparagus
| 1 cup |
Olympic Natural Yogurt cheese |
250 ml |
| 1 tsp. |
Dijon mustard |
5 ml |
| 1 tsp. |
liquid honey |
5 ml |
| 1/8 tsp. |
saffron |
0.5 ml |
| ½ tsp. |
cumin |
2 ml |
| 1 lb. |
fresh asparagus, cooked |
500 g |
To make yogurt cheese, let yogurt sit in a sieve for half
an hour or so until liquid has drained out. Combine yogurt
cheese with mustard, honey, saffron and cumin. Mix well and
refrigerate until needed. Serve over asparagus. Serves 4.
Savory Spinach
| 1 lb. |
fresh spinach |
500 g |
| 1 |
onion, finely chopped |
1 |
| ¼ cup |
butter |
60 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| |
salt and pepper |
|
Cook spinach until wilted using only the water that clings
to the leaves. Sauté onion in butter until tender.
Drain spinach and add to onion. Sauté for 5 minutes
and remove from heat. Add salt and pepper to yogurt and pour
over spinach. Serves 4.
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