Total Greek Yoghurt 1000 Recipes
I am a big fan of yoghurt and will often have plain natural yoghurt on its own as a snack and I have recently started to enjoy Greek yoghurt too. The Total Greek yoghurt is made in Greece in the traditional way, making it thick, creamy and delicious.
I have been lucky enough to be one of the 30 bloggers to try out one of the new recipes and be part of the Total Greek Yoghurt treasure hunt, where consumers (and blog readers like you reading this now!) must try to find all blog posts online for a chance of winning an amazing wishlist of some of the best cookware around (it’s worth over £800! so get spotting those blogs!)
It was a bit eventful in order to get the ingredients from Tesco, firstly they had no monkfish in stock and then on the second delivery attempt they forgot the vital ingredient…the yoghurt! (I think they must have something against me as my previous experience online shopping with Tesco was a total disaster too, suffice to say I will not be ordering online from them in the near future!)
But after finally getting my ingredients, I was looking forward to making my chosen dish. I asked to make monk fish on puy lentils and garlic & lime herb yoghurt..the recipe can be found by clicking here.
170g TOTAL 0% Greek Yoghurt
1 lime, zest & juice
2 tbsp parsley, chopped
1 clove garlic, crushed
200g puy lentils, cooked
2 x 125g monk fish tail fillet, roasted
1. Mix the yoghurt, zest, juice, parsley and garlic together.
2. Heat the puy lentils
3. Serve the roasted monk fish on the lentils and spoon over the yoghurt mixture.
Here are my ingredients:
What a beautiful monkfish tail, I was given – I took out the main bone through the middle and was left with two lovely long fillets, which I halved and then put on a griddle pan for afew minutes on each side before placing in the oven for around 10-12 minutes.
Here is my wonderfully limey yoghurt dip, which I made using the rather easy recipe, just mix most of the ingredients together!
I popped the lentils in the microwave for a minute then places on a plate with the monkfish on top and then slathered (quite a lot) of the yoghurt dip on top. The finished product looked like this:
Overall, the limey yoghurt dip was probably the best part of the meal. The flavours of the lime really came out in the fresh yoghurt, and it was definitely needed to spruce up the texture of the lentils. I absolutely love monkfish but wish the recipe had told me how to cook it as it was a VERY standard set of instructions and I should have perhaps seasoned the fish with extra herbs and spices, however at the time I didn’t know if this would conflict with the yoghurt dip.
This dish definitely proved to me what a versatile product yoghurt can be, and after looking at Total Greek Yoghurt’s recipe pages, I will most certainly be trying a few more of the recipes and trying out yoghurt as a marinade not just a dip!
Check out the Total Greek Yoghurt Facebook page now and get cooking!
Thank you to Total for providing the ingredients and being very helpful!