French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

Hello Everyone! Yesterday I shared a recipe for a simple mixed berry compote, and tonight I’ll show you how you can use it in a sweet breakfast dish (or even for dessert), featuring Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt, courtesy of Gourmet Direct PH!

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

These French Toast Wraps are a creative cross between traditional French toast and crêpes. They are made by dipping wholewheat wraps in a mixture of egg, soy milk, cinnamon, nutmeg, and vanilla extract. Make sure that you dip the wraps in the egg mixture rather than soak. You can let them soak for 30 seconds or so, but it will make the wraps a touch more fragile to handle. They are then fried in butter on both sides until golden brown. For my recipe, I fried them in coconut oil as I realised I didn’t have any butter left in my fridge.

The result is a deliciously mouth-watering, crêpe-like wrap without the hassle of actually making crêpes from scratch. Fill the wraps with your yoghurt of choice, sweetened or unsweetened, and you can also mix up your choice of fruits and granola, and even use herbs such as basil or mint. You can even go for savoury French Toast Wraps if you want with this recipe!

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt Ingredients

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3

INGREDIENTS

For the French toast wraps

  • 6 wholewheat tortilla wraps
  • 1/2 cup soy milk
  • 1 large free range egg
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt
  • 1 tbsp lemon juice
  • 1/2 tbsp honey
  • 1/3 cup mixed berry compote
  • 3 large bananas, peeled and sliced
  • Granola (with dried cranberries and pumpkin seeds)
  • Confectioners’ sugar (optional)
  • Coconut oil, for cooking

METHOD

  1. In a shallow bowl, add the soy milk, egg, vanilla extract, cinnamon, and nutmeg together. Whisk until well combined. Dip both sides of each tortilla in the egg mixture.
  2. Add the coconut oil to a pan over medium-high heat. Add the dipped tortilla to the pan and cook until golden brown, about 1 to 2 minutes on each side. Once done, transfer to a plate and repeat with the other tortillas.
  3. In a small bowl, mix the yoghurt, lemon juice, and honey together until well combined. Spoon the yoghurt mixture down the centre of each tortilla and top with the sliced bananas.
  4. Fold the sides of the tortilla over the top of the yoghurt and bananas, and top with the warmed mixed berry compote. Top with more sliced bananas, granola, and sprinkle with confectioners’ sugar (optional). Serve and enjoy immediately!

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

BON APPÉTIT

– Ally xx

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Bengali Doi Maach (Fish in Yoghurt Curry)

Bengali Doi Maach (Fish in Yoghurt Curry)

Hello Everyone! I’m back with another recipe featuring one of Binda Valley’s products, specifically their Natural Greek Style Yoghurt that I received from Gourmet Direct PH last month. I featured smoothies in my previous posts and tonight I wanted to share a savoury recipe using yoghurt. As far as my knowledge goes, I know that yoghurt is commonly used as a marinade for chicken in savoury Indian dishes, but since I wanted to keep in line with only sharing pescatarian, vegetarian, or vegan recipes for my blog, I had to do further research for this.

Gourmet Direct PH x Binda Valley Yoghurt

I typed ‘fish and yoghurt’ recipes into Google and a recipe for Bengali Doi Maach, or in English, Fish in Yoghurt Curry caught my attention. It is a deliciously thick, subtly spicy, and delicately sour fish curry. The fish is first marinated, lightly fried, and then simmered in a yoghurt-based gravy. The end result is a very tender and flavourful fish having absorbed the wonderful flavours of the gravy. The yoghurt and minimal spices used makes this dish light yet hearty, and is best served with basmati rice for a complete Indian meal.

Bengali Doi Maach (Fish in Yoghurt Curry)

Not only does it come together quickly, making it a perfect weeknight dish, it is also very cost effective. The ingredients for this dish are quite cheap and easy to find. You can use your choice of freshwater fish (the best would be thick, meaty fish) and get it simmering away with pantry staples. I literally had all the ingredients readily available in my pantry, which made me super excited to tackle this Doi Maach!

Bengali Doi Maach (Fish in Yoghurt Curry) Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

For the fish

  • 1 kg Spanish mackerel (tanigue, in Tagalog), sliced
  • 1 tbsp turmeric powder
  • 1 tbsp cayenne pepper powder
  • 2 tsp salt
  • 1 & 1/2 tsp ground black pepper
  • 1 tbsp coconut oil
  • 2 tbsp calamansi juice (or lemon/lime juice)
  • Cooking oil, for searing

For the yoghurt curry

  • 6 whole cloves
  • 4 red chillies (fresh or dried)
  • 3 green cardamom pods
  • 1-inch cinnamon stick
  • 1 tsp cumin seeds
  • 2 red onions, grated
  • 6 cloves garlic, grated
  • 1/2-inch ginger, grated
  • 1 cup water
  • 1 & 1/2 cups Binda Valley’s Natural Greek Style Yoghurt
  • 2 tsp sugar
  • Salt, to taste
  • Chilli leaves* (optional)

*Normally, this dish would be garnished with some coriander leaves, but if you know me, you know I detest the taste of coriander. So to add a pop of green to this dish, I used chilli leaves instead.

METHOD

  1. Combine all the ingredients for the fish marinade in a large mixing bowl, making sure the fish slices are evenly coated. Cover and set aside to marinate for at least 30 minutes to an hour.
  2. Heat enough oil in a large pan, over high heat and sear the marinated fish slices; work in batches if needed. Once done, remove from the pan and set aside.
  3. Remove any excess oil from the pan, leaving about 2 tablespoons and reduce the heat down to medium. Toast the spices (cloves, chillies, cardamom pods, cinnamon stick, and cumin seeds) until fragrant, before adding the grated onions, garlic, and ginger. Cook for about 30 to 45 seconds.
  4. Add half of the cup of water to the pan to deglaze it, and then add the yoghurt, stirring until it is incorporated into the water and spices mixture.
  5. Season with salt and sugar, and leave to simmer over medium-high heat for about 15 minutes, or until slightly reduced.
  6. Add the fried fish to the pan and cook for a further 10 minutes. In the last cooking minute, add the chilli leaves to the pan and cook until the leaves have just wilted.
  7. Transfer the fish curry to a serving dish and enjoy immediately with freshly steamed rice!

Bengali Doi Maach (Fish in Yoghurt Curry)

Bengali Doi Maach (Fish in Yoghurt Curry)

BON APPÉTIT

– Ally xx

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Mango Berry Probiotic Yoghurt Smoothie

Mango Berry Probiotic Yoghurt Smoothie

Hello Everyone! If you read my post last week, I mentioned that in the upcoming weeks ahead, I’ll be featuring recipes using Binda Valley’s Probiotic Drinking Yoghurt and/or Greek Style Yoghurt that Gourmet Direct PH sent over in mid January. Last week I shared a recipe for Peach Mango Pie Probiotic Yoghurt Smoothie Bowl and this week I’ll also be sharing another smoothie recipe.

This Mango Berry Smoothie Probiotic Yoghurt Smoothie combines the delicious flavors of a juicy sweet mango together with tangy berries in one refreshing drink. Since berries aren’t native to the Philippines (except for strawberries where you can source locally), I decided to use frozen mixed berries to make this smoothie. You can also use fresh berries for this recipe but I find that they don’t give off a vibrant colour as opposed to using frozen fruit. Also, using frozen fruit gives the smoothie a nice and thick consistency.

Gourmet Direct PH x Binda Valley Yoghurt

To be honest, I was never really a smoothie kind of person until I left for Australia for my university studies. I always cherished my sleep more than waking up early in the morning to prepare my breakfast. I leave just enough time to shower, get ready, and dash out the door, grabbing breakfast either on campus or just outside my workplace during my internship. While this worked out fine, I realised I was spending so much money for breakfast. I remember getting toast with ricotta and berries for AUD 8 (almost 300 PHP) which is like a full fancy meal here in the Philippines or 3 full fast food meals.

Not that this smoothie is any cheaper than a fast food breakfast meal, but if you’re pressed for time in the mornings, and want to eat healthier, this smoothie is perfect for a quick and on-the-go breakfast. All you need to do is add an extra 5 minutes to your morning routine!

Mango Berry Probiotic Yoghurt Smoothie Ingredients

PREP TIME 5 MINS | COOKING TIME | SERVES 1

INGREDIENTS

  • 1 cup Binda Valley’s Probiotic Drinking Yoghurt
  • 1 cup mango, frozen
  • 1 & 1/2 cups mixed berries, frozen
  • 1 banana, peeled and cut into 1-inch pieces
  • 1 tbsp coco syrup
  • Granola, to top

METHOD

  1. Add all the ingredients, except the granola, into a blender and blend until smooth.
  2. Transfer to a glass and top with the granola. Serve immediately and enjoy!

Mango Berry Probiotic Yoghurt Smoothie

BON APPÉTIT

– Ally xx

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Peach Mango Pie Probiotic Yoghurt Smoothie Bowl

Peach Mango Pie Probiotic Yoghurt Smoothie Bowl

Hello Everyone! Last week I received a message from Gourmet Direct PH asking if they could deliver some yoghurt by Binda Valley to me to use in my recipes, to which I said yes to since I also collaborated with them last year when they sent Nuttelex products over to create recipes for the holiday season. I was actually very surprised by their generosity as I did not expect to receive 2 bottles of Probiotic Drinking Yoghurt (1 kg each), 1 tub (1 kg) of Natural Greek Style Yoghurt, and 1 tub (1 kg) of Vanilla Greek Style Yoghurt, all worth P1,560.00 in total. So expect to see some yoghurt-centered recipes over the next few weeks on Amcarmen’s Kitchen.

Gourmet Direct PH x Binda Valley Yoghurt

Tonight, I will be sharing a recipe using the Probiotic Drinking Yoghurt. While you can enjoy it as a drink on its own, you can also use it in your baking, add it to your cereal for breakfast, or in my case, use it as a base for a delicious smoothie! Binda Valley’s Probiotic Yoghurt is made from 100% Australian ingredients – the freshest milk to give it its deliciously rich and creamy texture. In addition, Probiotic Yoghurt also contains a lot of vitamins and minerals to promote a healthy digestive system.

The idea behind the flavour of this smoothie bowl is inspired by Jollibee’s famous Peach Mango Pie. You’ve got the sweet peach and juicy mango blended together with some cinnamon and nutmeg for that pie flavour, and topped with granola for the crusty pie texture to complete it. Unlike a deep fried pie pocket, this smoothie bowl is rich in protein, vitamins, and minerals.

Peach Mango Pie Probiotic Yoghurt Smoothie Bowl

This Peach Mango Pie Probiotic Yoghurt Smoothie Bowl is the perfect weekend breakfast bowl to jumpstart your day in the morning or to cool off with after an afternoon workout. It’s also a healthier option to satisfy your sweet tooth at night. You can get creative with the toppings as well by adding things like assorted fruits, nuts, seeds, and granola to name a few. Since peaches aren’t native to the Philippines, I decided to use canned peaches that I froze in the freezer overnight before making this smoothie bowl. But if you’re living in a country where fresh peaches are available locally and in season, then it’s best to buy them fresh and freeze them yourself. It’s important to use frozen fruit for this smoothie so that you get a nice and thick consistency.

Peach Mango Pie Probiotic Yoghurt Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME | SERVES 1

INGREDIENTS

  • 1 cup Binda Valley’s Probiotic Drinking Yoghurt
  • 1 cup mango, frozen
  • 1 cup peaches, frozen
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

For the toppings

  • Banana slices
  • Black sesame seeds
  • Canned peaches, sliced
  • Desiccated coconut
  • Fresh mango, cubed
  • Granola

METHOD

  1. Add all the ingredients for the smoothie into a blender and blend until smooth.
  2. Transfer to a bowl and top with your choice of assorted fruits, nuts, seeds, and granola. Serve immediately and enjoy!

Peach Mango Pie Probiotic Yoghurt Smoothie Bowl

I’m also contributing this recipe to an open collaboration on Instagram (not run by me) called No Flame, No Fire Recipes where we basically have to share recipes that do not require to be cooked. The collaboration started today and runs until Saturday hence why I posted this recipe today, Thursday, instead of my usual Wednesday night schedule.

To get your hands on Binda Valley Fresh Yoghurt and Probiotic Yoghurt Drink or inquiries, you may head to their IG: @gourmetdirectph, FB: Gourmet Direct Philippines, or their website on http://www.gourmetdirect.ph.

BON APPÉTIT

– Ally xx

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