Home-made Greek style yogurt

Making your own yogurt at home is very easy.

You will need
1 liter of whole milk,
5 spoonfuls of organic bio yogurt from the market (the one with live bacilli inside)
2 spoonfuls of powdered milk
food and drink thermometer

Boil the milk in a pan, and let it cool until it reaches about 45 K degrees. When ready, mix the milk with the yogurt from the super market, and after having placed the mix into a ceramic or pottery ball, put it in the oven (not more than 50 K degrees, for 2,5 hours). After taking it out of the oven, mix the powdered milk inside but try not to disturb it a lot. Place in a worm place over night, covering the pot with a clean plastic bag or a clean towel and with a blanket on top, to keep it worm. Next morning you will have delicious, bio-style yogurt for your breakfast. Store in the fridge.


tip: If your yogurt is watery, drain it with the help of a sieve and a clean pillow case inside it (or straight in the pillowcase). Do this procedure while yogurt is in the fridge.

I am sure you will love this yogurt as much as I do

xxxxxx
Marsia

redbrick

REDBRICK is the University of Birmingham's student newspaper since 1936.

You can read Redbrick either on paper, or. . . (for those who are off campus) . . . online, at

http://www.redbrickonline.co.uk

If you follow the link and go to the 'food & drink' pages, you will discover some of my new recipes . . .

Thank you REDBRICK!!!


Marsia Sfakianou

exotic couscous salad

you need:

couscous for 2 portions
1 avocado
1 lime
parsley
2 carrots
a handful of black raisins
a handful of walnuts
spring onions
1 red onion
salt
pepper

Boil the couscous for 3-4 minutes and let it get room temperature.
Chop the avocado, red onion, spring onions and parsley and add them to the couscous. Trim the carrots and walnuts. Add them to the couscous with a handful of black raisins. Add the juice of the lime, salt and pepper and enjoy this tasty salad.

recipe by Marsia Sfakianou, as always

papaya sauce

Try something different.

Have you ever tasted fresh papaya fruit with lime juice on top?
The best combination ever!

You can even make a nice sauce, mixing a couple of spoonfuls of yogurt, lime juice, fresh papaya (1 fruit), salt and pepper in your food processor.
Perfect as a dip for your crisps and snacks.
Also, for the ones with very spicy tastes, you can add some jalapeño peppers and chilly.

A recipe of Marsia Sfakianou, as always. Enjoy!

Announcement:

The Anglo Hellenic Club, Worcester, UK, presents:

Greek cuisine. From antiquity to modern recipes.

Marsia Sfakianou, archaeologist, PhD student (University of Birmingham)



Thursday 29th March
20:00pm
at Worcester Golf and Country Club,
Bransford Road, Worcester.

For more information call David Leggott (01905 21886) or email dleggott@aol.com.

Spicy pasta

You need:

Pasta

A can of chopped tomatoes

3 chopped peppers (1 red and 2 yellow)

1 choped chilli

3 chopped mushrooms

Garlic

Chopped broccoli

Chilli powder

Salt

Pepper

Mixed herbs

Oil

Cheddar cheese

Boil the pasta in salty water. Prepare the spicy sauce.

Add a little bit of oil in a pan. Fry the garlic in it. Then add salt and pepper, mixed herbs, chilli powder and chopped chilli, chopped broccoli, chopped mushroom, peppers and tomatoes. Boil well. Then microwave pasta (in separate dishes) with cheese on top, and add the sauce.

By Marsia, as always.

Stuffed duck with orange, potatoes and wild mushrooms


You need:

-A medium duck (serves 4)
-a boiling potato
-2 big wild mushrooms (chopped)
2 oranges (juice)


For the stuffing you need:

Mince (a quarter of a kilo)
Pine nuts (half a tea cup)
4 dried apricots (chopped)
Corinthian raisins (half a tea cup)
Jest of half an orange
A tin of chopped tomatoes
2 chopped onions
Dried mixed herbs
Salt
Pepper


Necessary:

Oil (olive oil, if possible),
Garlic



Preparing the stuffing:

Preheat a little bit of oil in a pan. Add pine nuts and chopped onions, chopped apricots, Corinthian raisins, jest of orange, herbs, salt and pepper and let them cook. Stir well; add mince, the tomatoes and a little bit of water, until the liquid covers the stuffing ingredients. Add more oil if necessary.



Preparing the duck:

Make sure that you remove the parts of the duck that have deposits of fat. Remove the intestines. After that rinse the duck, put the bird on a tray and add salt and pepper. Add the stuffing into the cavity of the duck.

Preheat the oven at 140. Leave the duck in the oven until it is cooked (it generally takes 3-4 hours). Make sure that you pure some orange juice on top of the bird, at least once an hour.

When the duck is almost done, add some potato chips and chopped mushrooms. Add some chopped onions and garlic.

Perfect with port wine!