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!
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!
PREP TIME 10 MINS| COOKING TIME 10 MINS| SERVES 3
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
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.
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.
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.
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!
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.
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.
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!
PREP TIME 30 MINS| COOKING TIME 30 MINS| SERVES 6
For the fish
1 kg Spanish mackerel (tanigue, in Tagalog), sliced
*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.
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.
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.
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.
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.
Season with salt and sugar, and leave to simmer over medium-high heat for about 15 minutes, or until slightly reduced.
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.
Transfer the fish curry to a serving dish and enjoy immediately with freshly steamed rice!