Yogurt and orange entremet - recipe (with step-by-step photos)

Ingredients for the pistachio base:

• 50 grams ground pistachio
• 2 eggs
• 2 spoons with sugar

Ingredients for the yogurt/orange mousse:

• 400 grams of yogurt
• 150 grams of fresh cream
• 70 grams of sugar
• 10 grams of candied orange peel
• 4 grams of gelatin
• juice from 1 orange 

Ingredients for the chocolate layer:

• 2 eggs
• 2 spoons with sugar
• 2 spoons wheat flour
• 200 grams of melted chocolate
• a pinch of salt

Ingredients for the decoration:

• dried slices of orange or lemon
• mint leaves
• chocolate

Prepare the pistachio base:

Clean the pistachio and ground them finely .
Add the egg yolks and continue grinding a bit more.

Beat the egg whites with the sugar.
Incorporate the ground pistachio into the egg whites a bit at the time.

Spread the composition on a piece of baking paper and let it bake at 180 Celsius degrees for 10 - 15 minutes or until done.

Let it cool!

Prepare the yogurt and orange mousse:

In a pot, add the juice from the orange and 30 grams of sugar. Let it simmer for a few minutes.

While still warm, add the hydrated gelatin and mix until dissolved. Let it cool!

In a bowl beat the fresh cream. Add the remaining sugar and the yogurt and continue mixing.

Add the candied orange peel and the orange juice / sugar / gelatin composition and mix well. Let it rest in a cold place.

Prepare the chocolate layer:

Beat the egg whites with the salt and separately the egg yolks with the sugar.

Mix the two compositions and add the flour and mix slowly until well incorporated.

Bake at 180 Celsius degrees for 10-15 minutes or until done.

Meanwhile melt the chocolate above a pot with boiling water. If needed add a bit of milk.

Take the chocolate layer out of the oven and let it cool a bit, then spread the melted chocolate above.

Cut the layer in triangles and let it cool! Keep in the fridge until the next day.

Prepare the decoration:
Cut in thin slices one orange and put it in the oven at 90 Celsius degrees for 40-50 minutes. After 25 minutes turn the slices upside down and leave them in the oven for the remaining time.

Melt some chocolate and make shapes. Keep them in the fridge until the next day.

Assembling the cake:

On a plate, add a detachable circle and inside add the pistachio base. Above add the yogurt mousse and let it rest for the night.

The next day decorate the cake according to your imagination, using the chocolate triangles and the dried orange slices.

Enjoy!

Banana and yogurt muffins - recipe with step-by-step photos

Ingredients for 12 muffins:

• 300 grams of yogurt
• 150 grams of butter
• 100 grams wheat flour
• 50 grams brown sugar
• 2 ripe bananas
• 2 eggs
• 1 spoon baking powder
• a bit of salt

Beat the eggs with the sugar until they double the volume.
Add the bananas and beat for another minute.

Add the melted cold butter, the yogurt and the salt and mix well.

Mix the flour with the baking powder and add it over the beaten eggs/yogurt composition.
Mix until well incorporated.

Bake it in the preheated oven at 180 Celsius degrees for 30 minutes.

Enjoy!

Fast yogurt donuts - recipe with step-by-step photos

Ingredients:

• 400 grams of yogurt
• 260 grams of flour
• 50 grams sugar
• 2 eggs
• 10 grams baking powder
• zest from 1 small lemon
• a pinch of salt
• powdered sugar
• sunflower oil for frying

Beat the eggs with the sugar for 1 minute.
Add the yogurt and the salt and mix.

Add the lemon zest and the flour previously mixed with the baking powder.
Make a soft dough.

Heat the sunflower oil and pass the spoon trough the heated oil.

Now, with this hot spoon take little balls of dough and add it into the hot sunflower oil. The heated spoon will help you make this balls because otherwise the dough will stick on it.

Once done, take the donuts out on paper napkins to absorb the extra oil and spread above some powdered sugar.

They are great even the next day.
Enjoy!

Homemade bread with yogurt - recipe with step-by-step photos

Ingredients for 1 bread:

• 360 grams of wheat flour
• 150 milliliters of yogurt
• 100 milliliters of warm milk
• 10 grams of fresh yeast
• 4 spoons with olive oil
• 1 spoon with honey
• salt

Mix the fresh yeast with the honey. Add 1 spoon with flour and let it sit for 5 minutes.

Add the warm milk, the yogurt and 3 spoons with olive oil and mix.

Add half of the flour and mix. Now add the other half of the flour and the salt and mix. The composition should be soft, like it needs more flour but you´ll leave it like this.

Cover the bowl with a plastic sheet and put it in a warm place for 1 hour.

Spread on the table the remaining olive oil and then spread the dough over it.

Roll it in a cylinder shape.

Spread the dough again on the table, add just a bit of flour above while spreading the dough, and roll it again.

Put the bread in a warm place and let it rise for 30 minutes.

Just before putting it in the oven make some diagonal slits.

Put it in the oven at 180 Celsius degrees for 30-35 minutes or until ready.

Enjoy!

The original recipe can be found here

Yogurt pie - recipe with step-by-step photos

Ingredients:

• 650 grams of yogurt
• 60 grams of butter
• 50 grams of sugar
• 6 eggs
• half of a pack of yufka sheets
• a pinch of salt

Beat the egg yolks with the salt and half of the sugar.

Separately beat the egg whites with the remaining sugar until stiff peaks.

Mix the yogurt with the beaten egg yolks.

Add the beaten egg whites over the yogurt/egg yolks a bit at the time and mix slowly until well incorporated.

Melt the butter and with a brush spread a bit on the tray.

Add one yufka sheet and spread some melted butter above. Add another yufka sheet and spread some more butter.

Add a quarter of the yogurt/eggs composition over the sheets.

Add another yufka sheet, spread some more butter and above another quarter of the yogurt/eggs composition.

Continue until you finish the yogurt/eggs composition.

The last layer should be a yufka sheet greased with butter.

Put the tray in the oven at 170 Celsius degrees for 25-30 minutes or until done.

Put the tray in the oven at 170 Celsius degrees for 25-30 minutes or until done.

Enjoy!