Fall Recipes from IÃGO

Recipe credit: IAGO the new brand of yogurt from Ultima Foods 

Chilled Radish Soup

Ingredients:

Soup

1 l (4 cups)  chicken or vegetable stock
450 g (1 lb)  radishes, washed, trimmed and quartered
80 ml (â…“ cup)  potatoes, diced
5 ml (1 tsp)  lemon juice
salt and freshly ground pepper
Yogurt cubes
5 ml (1 tsp)  powdered gelatin
60 ml (¼ cup)  chicken or vegetable stock
125 ml (½ cup) IÖGO Greko Plain
15 ml (1 tbsp)  chives, chopped
salt

Preparation:

Soup

In a saucepan, bring the stock, radishes and potatoes to a boil. Season, cover and cook for approximately 20 minutes or until the radishes are tender. Puréed with an electric mixer until smooth. Add the lemon juice and adjust the seasoning. Place in the refrigerator until ready to serve.

Yogurt cubes

In a small bowl, allow the gelatin to bloom in the cold water. In a saucepan, reheat the stock, remove from the heat and dissolve the set gelatin. Let cool and add the yogurt and chives. Season with salt. Transfer to a dish and refrigerate for approximately 1 hour or until the mixture sets, then cut the mixture into cubes. Serve the soup in chilled bowls, and garnish with the  yogurt cubes.

Servings: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Resting time: 60 minutes

Tips

These yogurt cubes are also delicious with a Gazpacho soup,  a green pea soup or a Vichyssoise. The soup and yogurt cubes can be made 1 to 2 days in advance.

Nutritional value per serving of 432 g
Calories:   150
Fat (g): 4
Total carbohydrates (g): 16
Protein (g): 12
Calcium (%): 35*
Vitamin D (%): 6*
* of recommended daily intake

Creamy Parsnip and Pear Soup

Ingredients:

15 ml (1 tbsp) olive oil
2  medium onions, minced
454 g (1 pound)  parsnips, peeled and minced
1 l (4 cups)  chicken broth
1  pear (Bartlett or Anjou), peeled,
cored and cut into pieces
175 ml (¾ cup)  IÖGO Greko Plain
1 pinch grated nutmeg
hazelnut oil, optional
salt and ground pepper

Preparation

In a heavy pan, heat the oil and sautéed the onions and the parsnips on medium heat for a few minutes, stirring until the vegetables are tender. Add the chicken broth and cook for 20 minutes on low heat. Add the pear pieces and cook for another 5 minutes. Mix the preparation in a food processor until smooth. Return to the pan and add the yogurt. Reheat the soup for two minutes. Season with salt and pepper to taste. Pour into bowls and sprinkle with a little grated nutmeg.

Tips

Add a dash of hazelnut oil for added panache! The slight sweetness of the parsnips will enhance the caramelized onion and mild pear flavours.

Servings: 6

Preparation time: 15 minutes
Cooking time: 25 minutes

Nutritional value per serving of 357 g
Calories: 160
Fat (g): 5
Total carbohydrates (g): 23 Protein (g): 8
Calcium (%): 10*
Vitamin D (%): 6*
* of recommended daily intake

Potato Soufflé

Ingredients

30 ml (2 tbsp) butter
250 ml (1 cup) leek white, finely sliced
125 ml (½ cup) IÖGO Greko Plain
2 large eggs
250 ml (1 cup) boiled potatoes, puréed
125 ml (½ cup) grated cheddar cheese
1 ml (1/4 tsp) grated nutmeg
1 pinch Cayenne pepper
15 ml (1 tbsp) Parmesan, freshly grated
salt and ground pepper
Servings: 4

Preparation

Preheat the oven to 200°C (400°F).
Melt the butter in a medium pan. Add the sliced leek whites and sweat over low heat for 5 minutes. Add the yogurt and stir for 3 minutes over very low heat. Remove and set aside.
Add the egg yolks, puréed potatoes and grated cheddar to this mixture,setting aside 15 ml (1tbsp) of cheddar for the garnish. Mix well. Season with salt, pepper, the nutmeg and Cayenne pepper. Beat the egg whites until they form stiff peaks, and carefully fold them into the potato mixture with a spatula. Fill small individual buttered ramequins with this mixture and sprinkle the remaining cheddar cheese and the Parmesan over top. Place in the middle of an oven and cook for approximately 25 to 30 minutes.

Tips

Serve with a few grilled lardoons.This dish makes an excellent meal when accompanied by a green salad.

Preparation time: 25 minutes
Cooking time: 20 to 30 minutes

Nutritional value per serving of 160 g
Calories: 250
Fat (g): 17
Total carbohydrates (g): 14

Protein (g): 12
Calcium (%): 25*
Vitamin D (%): 15*
* of recommended daily intake

Spinach Curry

Ingredients

454 g (1 pound) baby spinach leaves
30 ml (2 tbsp) olive oil
3 garlic cloves, chopped
1 bird pepper (hot), seeded and finely chopped
5 ml (1 tsp) ground coriander seeds
5 ml (1 tsp) ground curcuma
150 ml (⅔ cup) IÖGO Greko Plain
salt

Preparation

Sautéed the baby spinach in half of the olive oil in a non-stick pan over medium heat, taking care not to overcook. Cook in two batches, if necessary. Transfer the spinach to a colander and squeeze out any excess liquid. Chop the leaves coarsely. In the same pan, heat the remaining oil and add the minced garlic, pepper, coriander and curcuma; cook over medium heat for 1 minute. Add the spinach and the yogurt. Mix well together with a wooden spoon over very low heat for 1 to 2 minutes until the spinach are well heated.

Servings: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

Nutritional value per serving of 166 g
Calories: 140
Fat (g): 8
Total carbohydrates (g): 14 Protein (g): 7
Calcium (%): 15*
Vitamin D (%): 6*
* of recommended daily intake

Lamb kebabs with Mint Yogurt sauce

Ingredients

Kebabs
30 ml (2 tbsp) olive oil
7.5 ml (½ tbsp) Provence herbs
5 ml (1 tsp) fresh rosemary
454 g (1 pound) lamb, cut in 2.5 cm (1 in) cubes
1 lemon, cut in wedges
salt and ground pepper
Yogurt sauce
250 ml (1 cup) IÖGO Greko Plain
45 ml (3 tbsp) mint leaves, chopped
15 ml (1 tbsp) chives
1 clove of garlic, crushed
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) ground cumin
Servings: 6
Preparation time: 20 minutes
Marinating Time: 60 minutes
Cooking time: 8 minutes

Preparation

Kebabs
In a small bowl, whisk together the olive oil, the Provence herbs, the rosemary and season. Add the lamb cubes and marinate for 1 hour. Soak the bamboo skewers in cold water for 1 hour. Thread the lamb cubes onto each bamboo skewers.

Yogurt sauce
Put all the sauce ingredients into a small bowl, mix well and set aside. Barbecue the kebabs on medium to high heat or broil in oven about 8 minutes, turning them over once for a medium rare cooking. Serve the kebabs with the sauce and lemon wedges. Garnish with mint leaves. Serve with crushed wheat, if desired.

Tips
Another way to serve the kebabs is to detach the meat cubes from the skewer, spread mint sauce on some pita bread, put the pieces of meat on the bread and create a wrap. You can also serve this dish with sautéed vegetables like bell peppers, eggplant and zucchini, or they can be added to the wrap.

Servings: 6
Preparation time: 20 minutes
Marinating Time: 60 minutes
Cooking time: 8 minutes

Nutritional value per serving of 150 g
Calories: 180
Fat (g): 10
Total carbohydrates (g): 4 Protein (g): 20
Calcium (%): 15*
Vitamin D (%): 10*
* of recommended daily intake