Yogurt is a complete food that provides a good dose of calcium and helps the proper functioning of our intestines. Two reasons not to miss it from our tables, especially in summer
The sunny and warm days have finally arrived and with these temperatures they are preferred simple and fresh dishes. Salads, carpaccio, tartare, with light and low calorie ingredients they are ideal for not feeling weighed down and for helping the line in view of the next costume test. Nothing better then than preparing light recipes with The Yogurt, starting from breakfast, with fruit and cereals, to then continue combining it with meat, fish and vegetables. Here are some ideas.
Yogurt in pasta, with saffron and zucchini
A dish that can be served both hot and cold, like a salad. Instead of cream, use yogurt, in which you will melt saffron, for a more particular taste. Sauté the courgettes cut into small pieces of oil and garlic, when they are stewed, add the yogurt and saffron out of the heat, add a teaspoon of curry and season the pasta with this sauce (you can also use barley or spelled, as you prefer).
Yoghurt sauce for tartare
Instead of seasoning the meat, accompany it with a fresh and light sauce that is prepared in a very short time: put whole natural yogurt in a bowl, add a shallot browned in a little oil, curry and sweet paprika and mix. Separately cut the beef pulp with a knife, compact it forming small disks that you will scald in a non-stick pan for a few seconds on one side only. Serve the meat with the sauce and fresh chicory.
Salmon and yogurt cream
This is a dish that should be served cold. Prepare it like this: marinate the fresh salmon pulp with a pinch of sugar, a pinch of salt and some dill leaves. Cover with plastic wrap and let stand for 30 minutes. Then slice the salmon and set it aside. Slice two courgettes lengthwise, clean and peel, and cook the slices in a saucepan without seasonings. Put a strip of salmon on each slice of courgette, roll it up and cut it in half to get smaller rolls. In a drizzle of oil fry 2 sliced spring onions with sesame seeds, chopped parsley and marjoram. When they are browned, remove them from the heat and add the whole and natural yogurt, salt and blend. Serve the yoghurt cream with the courgette rolls and a drizzle of extra virgin olive oil.
Yogurt gazpacho with vegetables and chicken
A fresh aperitif, to be served in a dinner or even in a buffet, since it can be presented in a glass, to make it easier to consume. You will need 150 g of Greek yogurt, which you will blend with two slices of sandwich bread soaked in wine vinegar, a spoonful of sliced onion, 3-4 cherry tomatoes, a few leaves of basil, salt and extra virgin olive oil. Put the cream in a tall glass, add a few bites of chicken or turkey browned in a little oil, salt and pepper and complete with carrot sticks, courgette and celery.
Soft yogurt foam
You can spread this foam on croutons or serve alone or accompanied by fresh vegetables cut into slices. Take equal grams of Greek yogurt, whipped cream and boiled asparagus (100 g). Cut the asparagus tips and keep them aside; whisk the rest of the asparagus and add 5 g of gelatine (per 100 g of yoghurt) soaked and melted over the heat, the cream and the yogurt. Salt and season with salt. Put the foam in the fridge for at least two hours to thicken. Serve garnished with asparagus tips and a few parsley leaves.
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