Wednesday, April 22, 2009

foodie april ~ and the eating continues

You know, at this rate I'm going to have to consider a foodie May. Or possibly just becoming a food blog in which I catalogue everything I eat to the utter tedium of anyone out there, and maybe throw in some recipes willy-nilly.

Many people have said that starting a food diary really made them realise how much they eat. I can believe this now, as just through this silly little thing I've been doing here, I've noticed food, and what I'm eating, in a different way. And I have to say, my god I've been eating some yummy things!

I like to cook, as I mentioned at the beginning of the month, but more noteworthy is that Husband likes to cook too, and he is spectacular in the kitchen (and a couple of other rooms in the house but hey, this isn't that kind of blog now is it ...).  

Following close on the heels of his amazing chicken hyderabadi curry on the weekend, he sealed his status as the hero of my heart (and stomach) by last night making a light, creamy Yoghurt Tart for supper which was just the thing for my utterly exhausted, and mildly hungover, state. (How that all happened is, incidentally, a long story involving more great food ~ mussels in a creamy white wine sauce, lemon tart, a couple too many glasses of wine and some great girlfriend company, but more on that later).

Anyhoo, this beauty must be shared. 'Cos she's a winner.

Yoghurt Tart (yup, Y-o-g-h-u-r-t Tart, keep an open mind ok?)

115 g butter or margarine

200 g sugar

3 eggs

140 g self-raising flour

a pinch of salt

450 ml milk

350 ml plain yoghurt (Bulgarian, Greek, low-fat, double cream - wha'eva you fancy)

coupla small cubes of butter or margarine for on top.

Cream the butter and sugar 'til pale and fluffy. Mix the eggs in one by one. Add the flour and salt and mix it all well.

Mix the milk and yoghurt together separately and then gradually add to the flour etc mix well.

Pour into a greased tart/pie dish, dot with small cubes of butter and bake at 180 degrees C for approx. 45 min 'til browned on top.

Relish.

Oh and, enjoy left-overs cold for breakfast the next morning.

3 comments:

julochka said...

i have to admit we don't have self-raising flour here...does it mean flour with yeast in it? what is it exactly?

and i think that mentioning sex is how to attain BoN. i did and bam, one day later...BoN. ok, i said it about trees, but still....

Fi said...

I think I might have to make this one - I'm bookmarking it anyway! Think Hallam would love it.. Yum.

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