Using up Plain Yoghurt

[braided-rug]

Spinach Pilau

2 tablespoons vegetable oil
6 green onions, sliced
2 dried red chillies, crushed
1/2 teaspoon coriander seeds
1 clove garlic crushed
2 cups (400g) long-grain rice
1 litre (4cups) water
1 tablespoon chicken stock powder
500g spinach, chopped
1/4 cup chopped fresh basil
1/2 cup (125ml) yogurt

Heat vegetable oil in medium saucepan; cook onions, chillies, seeds and garlic, stirring, until fragrant.

Stir in rice; add water and stock powder. Boil; immediately simmer, covered, 15 minutes or until rice is tender and liquid absorbed.

Remove from heat; stir in spinach, basil and yogurt.

Serves 4 to 6.

From: The Australian Women's Weekly Cooking Class Indian.

[braided-rug]

Welsh Rarebit Muffins

Makes 12

225g self raising flour
50g plain flour
1 teaspoon baking powder
1/2 level tsp bicarbonate of soda or baking soda
1/4 tsp salt
1/2 level tsp mustard powder
100g strong cheese, half grated, half cubed
6 English tablespoons vegetable oil
150g Greek yogurt
125ml milk
1 egg
1 tab (English) Worcestershire sauce

Heat oven to 200C fan 180C or gas 6.

Mix together the SR flour and plain flour baking powder, bicarb. salt and mustard powder in a bowl.

In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.

Combine all the ingredients and divide between the muffin cases in the muffin tin.

Place in the oven for 20-25 minutes until golden. Remove and cool slightly on a rack.

From: BBC Good Food March 2007

[braided-rug]

Author Catherine Palmer's tea bread.

www.catherinepalmer.com/recipes/teabread.asp