Yoghurt

Beetroot and yoghurt dip

Prepare mince a day ahead; store, covered, in fridge. Note

You can prepare the meatballs up to 2 days ahead. Cover, then refrigerate, until ready to use. Japanese or small eggplant is available at selected grocery stores. But if unable to find, you can use regular eggplant, sliced lengthwise. Use leftover dried red lentils in soups and casseroles, and the curry paste in stir-fries or […]

Use nectarines if peaches are unavailable. Note

You can substitute 6 drained, canned mango cheeks instead of fresh mango. Instead of freezing, serve parfaits as soon as they’re ready, to save time. Note

Lamb filling suitable to freeze. Not suitable to microwave. Note

Delicious, nutritious and healthy bircher muesli is great for a breakfast on the go. Soaking oats and seeds overnight makes them easier to digest, and the muesli will be extra creamy.

If you don’t have an ice-cream churn, freeze yoghurt mixture until semi-frozen, process to break up ice crystals then refreeze until required. Note

Topped with crunchy toasted oats, these layered yoghurt and cherry parfaits are a quick, delicious and healthy dessert. You can add a handful of slivered almonds to the toasted oats for extra crunch if you like.

Labne is a strained yoghurt. Depending on how long you leave it to drain, it can be eaten as a dip, or rolled into balls and enjoyed plain, or sprinkled with herbs and spices. It is utterly delicious. You won't stop at just one.

Raita is a traditional condiment from the subcontinent commonly served alongside curries. The coolness of the raita ingredients compliments the spice beautifully. It can also be served on its own, as a dip.

Colourful tomato salad with Lebanese labne & sesame and sunflower seeds

Greek yoghurt has less moisture than ordinary yoghurt, giving this lovely cake a firmer texture.

This lemon yoghurt cake is a zingy delight - that lemon curd frosting is absolute heaven!

Baked Middle Eastern meatballs in a homemade tomato sauce with spinach raita.

Quick, easy and delicious Indian-style chicken tikka stir-fry from Australian Women's Weekly.

A soft and tender braised lamb and yoghurt curry from Australian Women's Weekly.

There is no cooking required for this fabulous layered dessert, and it just takes a few minutes to put together, so you can indulge in a berry, coconut and yoghurt parfait at a moment's notice.

A delicious trio of toppings; cream cheese and pesto, yoghurt, coriander and chilli and mustard and walnut toppings.

A healthy and refreshing Turkish lamb and yoghurt salad from Australian Women's Weekly.

Served with a dollop of yoghurt sprinkled with sumac, these beautiful stuffed vine leaves are a perfect dish to share with friends.

Herb dip can be made up to a day ahead. Store, covered, in the refrigerator. Note

The contrast between wafer-thin brandy snaps, sweet rhubarb and cool yoghurt is delightful in this sophisticated dessert.

A delicious, hearty breakfast dish for the cooler months.

You can use any type of fruit-flavoured yoghurt you like or plain yoghurt. Note

Spiced tandoori chicken with a delicious pomegranate raita from Australian Women's Weekly.

This simple yet delicious blueberry loaf is perfect for a morning or afternoon snack with a steaming hot cup of tea.

Break up a few tablespoons of the frozen yoghurt and raspberry swirl with a fork for your toddler. Note

store Dip can be made 1 day ahead and refrigerated, covered. Note

Enjoy these juicy beef burgers with grilled eggplant, cooling yoghurt sauce and peppery rocket.

The parfait can also be made in a 10.5cm x 23.5cm (4-inch x 9½-inch) terrine or loaf pan; grease, then line the base and sides with baking paper, extending the paper over two long sides. serving suggestion Serve with extra raspberries and cherries. You will need to start this recipe a day ahead. Note

This delicious and impressive looking mandarin upside-down cake is a little tricky to make but is oh so worth it. Better still it is gluten-free so everyone can enjoy it. Use a microplane to zest the fruit for best results.

The perfect recipe to share Turkish lamb fillo cigars from Australian Women's Weekly.

Turkish-style pizza topped with spiced beef and minted yoghurt from Australian Women's Weekly.

Make the sugar syrup ahead; keep in a sealed container in the fridge for up to one month. Prepare the fruit the night before then assemble in the morning in a small airtight container, and don’t forget to take a spoon. Note

Delicious smoky tomato sauce with poached eggs from Australian Women's Weekly are even better with some grilled haloumi on the side.

These make a tasty after school snack with a good hit of calcium. Or, you could serve them alongside your weekly curry; add chopped mint for a fresh Indian flavour.

Blood plums, a favourite type readily available during the height of summer, include the sweet, juicy yet firm mariposa and satsuma among their plump, dark- fleshed varieties. Of Japanese origin, blood plums are the preferred fruit for use in cooking but they are equally good eaten fresh, as a snack or an ingenious breakfast idea […]

Combine smooth, creamy natural yoghurt with some seasoning and dill to create this lovely sauce. It is delicious with lamb.

Walnut adds crunch and body to this yoghurt based mint and coriander chutney, it's delicious served on the side of a curry.

This is a homemade version of the delicious Greek sandwich called gyro. Gyros are made from slices of meat cooked on a turning spit.

Variations nutritional count per serving 4.4g total fat (2.8g saturated fat); 957kJ (229 cal); 38.9g carbohydrate; 4.4g protein; 1.1g fibre You need an apple weighing about 275g (9 ounces) for this recipe. We used a granny smith apple. Note

For an easy, delicious dessert, make these cardamom-spiced apples stuffed with berries and drizzled with a berry yoghurt sauce.

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

Packed with long-lasting energy thanks to the added cereal, high-fibre berry yoghurt smoothies make a great breakfast.

Labne is sometimes sold as ‘yoghurt cheese’. You can use the oil from the labne instead of the extra olive oil if you like. If you can’t find za’atar, you can make your own: combine 2 tablespoons toasted sesame seeds, 1 tablespoon dried thyme, 2 teaspoons sumac and 2 teaspoons salt. Note

Mint raita, yoghurt recipe, brought to you by Australian Women's Weekly

You can use a 300ml carton of cream in this recipe. Note

Drizzled with orange syrup and topped with Greek yoghurt and fresh grapes, this cake is both delicious and stunning.

This dip is so versatile in what dishes it can be paired with. Or go simple and accompany just with pittas or Turkish bread.

Drizzled in a sweet vanilla syrup and topped with fresh mint, these colourful citrus and yoghurt pots make a pretty dessert.

Filled with a crunchy fruit and almond stuffing, these wholesome baked apples are perfect for both dessert and breakfast.

These delicious spiced lamb puffs are the perfect starter course.

Herb-flecked and fragrant, this colourful salad makes a wonderful lunch, side or light dinner.

Masala really just means spiced, and this recipe uses a classic tikka masala paste to give the chicken breasts loads of flavour.

Test Kitchen Za’atar is a blend of roasted sesame seeds, sumac and dried herbs such as wild marjoram and thyme, but the ingredients depend on each maker. Note

Tandoori is a classic Indian spice and yoghurt recipe with a distinctive and robust flavour. The name comes from the type of clay oven, a tandoor, in which the dish is traditionally prepared. You can prepare your own tandoori, but if you're short on time, the store bought versions are excellent.

Teamed with a cooling mint and garlic yoghurt sauce, these tasty fried fish sandwiches make a crowd-pleasing brunch, lunch or snack.

Figs with sheep milk yogurt and honey

This dish is popular in Asia, the Middle East and Africa, and utilises a wonderful mix of those ethnic spices and flavours.

Dip can be made three days ahead, store, covered, in the refrigerator Note

Serve these spiced lamb skewers piping-hot with cucumber salad, cooling yoghurt dip and grilled flatbreads.

Heady with Moroccan seasoning, this lamb with chickpea and almond rice makes a great lunch or light dinner.

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

Three-cabbage coleslaw with shredded chicken from Australian Women's Weekly.

Raita is a fresh yogurt salad that goes extremely well with spicy Indian dishes.

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. […]

serving suggestion Dusted icing sugar. Note

To roast cashews, place nuts in a dry small frying pan; stir over low heat until fragrant and just changed in colour. Remove nuts from pan immediately to avoid them burning. Note

You need about 6 passionfruit for this recipe. Note

Compote is traditionally a dessert, but as shown here it can also be served over warm porridge as a breakfast dish.

A delicious and fragrant tandoori lamb with cucumber raita from Australian Women's Weekly.

When eggplant is skewered with other vegetables it doesn’t always cook through in time and tastes unpleasantly astringent. I prefer to cook it separately, then to use it as a velvety cushion for the vegetable skewers to sit on.

A delicious dhal-stuffed flatbread, paratha, that originated in the Indian subcontinent.

A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.

Onion & spinach pakoras, also called pakodi, are fried snacks originating in India and are found across South Asia.

Served with a zesty yoghurt dressing, these tasty chickpea fritters make an easy vegetarian meal.

Topped with fried onion and mint, this luscious soup is filling and delicious.

A light and refreshing vegetable curry with yoghurt from Australian Women's Weekly.

This nutritious, filling breakfast will definitely keep you going until lunchtime.

Beetroot relish will keep, covered and refrigerated, up to three days. Note

If fresh fruit is unavailable, use frozen mango or drained canned mango in natural juice, for this healthy smoothie full of calcium, magnesium and B12.