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Parsley sauce with yogurt


It is so cool and good that it goes served on a slice of bread .... beautiful description, right? Initially I only wanted parsley sauce, but I saw that a little of what I put in the blender jar came out. The idea came to me with yogurt and I don't regret it at all because it gave it a good, very good taste! :)


Yogurt - 28 recipes

Our selection of yogurt recipes. Find both sweet and savory yogurt dishes on this page.

Yogurt is an acidified milk that is obtained by the physico-chemical transformation of sweet milk following the lactic fermentation of lactose. Under the influence of enzymes secreted by a number of lactic acid bacteria, some of the milk sugar is converted into lactic acid and casein (which forms 85% of milk proteins) precipitates, the smaller the lumps formed the higher the acidity (hardening). slow. In order to obtain healthy products with more constant sensory properties, the industry reduces the concentration of fats at the level established for each product, and the milk is depopulated of the natural flora by high pasteurization and then inoculated with maya formed by lactic microorganisms selected and grown in laboratory. Their sensory properties can be enriched by incorporating extracts or fruit juices. With the exception of the fat content, which varies from 2 g% (in whipped and acidophilic milk) to 3.6 g% (fatty yoghurt), the composition of these products is practically equal to that of the milk used for their preparation.


Potato salad and yogurt sauce

Wash the potatoes and leave them in boiling water for about 20 minutes, over low heat. Put them aside to cool. Wash the zucchini, clean them and cut them into 5 cm slices, then boil them for about 5 minutes in boiling salted water.

Cut into four peeled potatoes. Put the potatoes, peppers and zucchini in a bowl, mix and straighten with salt and pepper. Sprinkle 3 tablespoons of olive oil on top. Peel a squash, grate it and add salt and pepper.

Chop the sheep cheese and put it under the vegetables. Pour the yogurt sauce over the salad and serve sprinkled with parsley.

8 potatoes
3 zucchini
1 red pepper
5 tablespoons chopped parsley
100 g sheep cheese
400 g Greek yogurt made from sheep's milk (6-8% fat)
(can be replaced with homemade yogurt)
1 clove of garlic
salt, ground pepper
olive oil


Parsley Sauce with Yogurt - Recipes

The meat is washed and put on the fire in a large pot.

Remove the foam that forms on top of the meat.

The vegetables are cleaned and washed.

Chop the radishes, carrots, parsley and celery.

Put the onion and capsicum whole.

Add the vegetables when the meat is almost ready and season with salt.

When the vegetables are almost cooked, we start making semolina dumplings.

We need a kitchen scale on which we will weigh whole eggs with the shell, we will read the value of the weight and we will weigh the same amount of semolina that we will incorporate in well beaten eggs with a fork in a bowl or plate. We will add the semolina one by one, with a spoon, and we will always mix. Towards the end, when the semolina to be incorporated is finished, we will notice that the plate will start to turn slightly on the counter, we will add a little salt and the composition is ready.

Remove the whole onion and capsicum from the soup. We stop boiling by pouring a little cold water about 150-200ml, otherwise the dumplings will crumble and with the help of a teaspoon we take the semolina composition and add it to the soup until we finish the whole composition. Let it boil over a good heat, sprinkling 3-4 tablespoons of cold water from time to time. Boiling takes about 20 minutes.

At the end we add chopped green parsley.

Add a little salt and the composition is ready.

Remove the whole onion and capsicum from the soup. We stop boiling by pouring a little cold water about 150-200ml, otherwise the dumplings will crumble and with the help of a teaspoon we take the semolina composition and add it to the soup until we finish the whole composition. Let it boil over a good heat, sprinkling 3-4 tablespoons of water from time to time


Vegetables in yogurt sauce

Vegetables in yogurt sauce are a great way to convince your little one to eat raw vegetables. It is a kind of finger food that can be easily used at parties, both for children and adults. Moreover, if the little one has at least 4 teeth up and down, you can serve the vegetables, let him have fun with the sauce and enjoy every sip.


Ingredients Parsley sauce

1 bunch of parsley (50 gr with all grains)
2 tarragon threads (about 1 tablespoon chopped tarragon)
2 green onion threads
1 clove of garlic
grated peel from 1 small lemon
100 ml oil
2 tablespoons lemon juice
1/2 tsp of tarragon
salt, black pepper

Preparation Parsley sauce

  1. Wash and then dry the greens very well, absorbing them with paper towels so that no water remains on them. If you have time you can let them drip. Cut the stalks from the parsley bundle and take the tarragon leaves. Finely chop the parsley and tarragon.
  2. Take about half of the chopped greens (ochiometrically) and put in a mortar. Add the garlic, 1/4 teaspoon salt and grind black pepper. Grind with a pestle until a paste is obtained. This paste will bind the sauce.
  3. Add the pasta over the chopped greens, then grate the lemon peel, add the chopped green onions and as small as possible. Interfere.
  4. Gradually add oil only until the greens are bound. Use a neutral-tasting oil (it can be neutral olive, grape seed or sunflower).
  5. Add lemon juice and vinegar and taste to be to your taste as acidity. Move the sauce in a tight bowl (a tall jar) so that it is exposed to as little sauce as possible so that it does not oxidize. Now the sauce must be left to stand at least 1 hour at room temperature, soak the greens and combine the flavors. If it stays at room temperature for a few hours, it's even better. If you want to keep it until the next day, it must be put in the refrigerator.

Grilled eggplant with yogurt sauce and parsley!

Be sure to try this eggplant recipe prepared on the grill pan with absolutely delicious sauce.

INGREDIENT:

-100-150 g of Greek yogurt or fermented cream

-1 large bunch of greens (parsley)

-2-3 tablespoons of olive oil.

METHOD OF PREPARATION:

1.Cut the eggplant into medium-thick slices and fry them on the grill pan, without oil, until they are browned on both sides.

2. Pass the cheese through the large or small grater, press the garlic and finely chop the parsley or grind it with a blender, if you like parsley paste sauces.

3.Mix the yogurt with the other ingredients and season the sauce with salt to taste.

4. You can cut the eggplant grill into cubes, then mix them with the sauce and get a delicious salad.

5.Or cover the eggplant slices with sauce and arrange them on a platter in a circle, so you get an appetizer.


Garlic sauce with yogurt and parsley

It is a Lebanese recipe similar to garlic sauce, but it also has yogurt, lemon and parsley. You can also use sour cream in yogurt sauce, but it is fatter.

Crush the garlic cloves and put them in a mortar. Add the finely chopped parsley, lemon juice and olive oil. Rub well until a homogeneous paste is obtained. Then add the yogurt and mix. You can also add salt and pepper to taste.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Peanut yogurt sauce

I don't think I'm really convinced that this is the fastest and best sauce in my entire history of sauces. If it's summer, let it be yogurt, I say! And not just any kind of yogurt, but my favorite, buffalo and sheep. Another 2-3 ingredients and a press on the food processor button and the sauce was ready. I inadvertently poured it over the new glazed potatoes.

Ingredient:
& # 8211 a jar of fatty yogurt (about 300 gr like that)
& # 8211 2 tablespoons hazelnuts, salted ones are only good
& # 8211 a clove of garlic
& # 8211 a few sprigs of parsley
& # 8211 pepper as much as your heart will let

I blended the hazelnuts, an operation that lasted 5 seconds, come on 6.

Then I chopped the parsley as small as I could and mixed all the ingredients.

No, that's my yogurt sauce. Good, very good indeed! This summer, I think that the sauce will be the star, one of the most used recipes, as it is also good over steamed vegetables, and as a salad dressing, it can also be used for steaks and grills. You're welcome!


Eggplant with Yogurt and Garlic Sauce

We wash the eggplants, and we peel them, but not completely, but in the following way: we peel the eggplant long and cut a strip of peel and one not, as seen in the picture.

Then we cut the slices, sprinkle salt on them and drain them on absorbent paper for half an hour.

After they have drained, put a Teflon pan on the stove, put a few drops of oil and add the eggplant slices and let them cook on both sides.

Meanwhile, prepare the yogurt sauce as follows: grind the garlic, add the yogurt and finely chopped parsley, season with salt and pepper and let it cool until the eggplant is ready.
Place the eggplant slices on a plate and the yogurt sauce on top.
It is an easy and fast food.


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