A healthy and gourmet sauce ready in less than 5 minutes, what else? Finely chop the mint with a knife. Put the yogurt, lemon juice, olive oil, garlic powder, pepper, a pinch of salt and pepper in ...

On cooking, the batter separates, leaving a pool of lemon curd-y sauce at the base of the dish and a tender, light sponge on top. The recipe makes great use of slightly mature yoghurt. If you don ...

Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined. Pour into a 1.5 litre/2½ pint ...

Healthy lemon trees add a colorful pop of yellow, elevating the aesthetic of any room and offering edible fruit. To support the growth of these lovely plants, look to yogurt. Adding yogurt to the soil ...

Mix together the ginger, garlic and onion and add to the yogurt. Spread this mixture all ... peppercorns and cardamoms. Mix with the lemon juice, chilli powder and cumin seeds.

and 1/2 teaspoon salt. Using your fingers, mix the sugar with the lemon zest in a large bowl until the sugar has the texture of damp sand. Add the yogurt and lemon juice, and mix well. Then add ...

3 eggs, 2 teaspoons grated lemon zest (2 lemons), 1/2 teaspoon pure vanilla extract, 1/2 cup vegetable oil (or olive oil), 1/3 cup freshly squeezed lemon juice ...

In a separate medium bowl, whisk yogurt with a pinch of salt and lemon juice until airy. Halve warm eggplants and arrange on a serving plate. Generously spoon ezme over each half and top with ...