Whipped Minted Yoghurt Recipes

Steps:

• Place sugar, mint and water in a saucepan over low heat, stirring till the sugar has dissolved.
• Allow it to simmer for another 4 minutes, then let it stand for 5 minutes.
• Strain and cool the mixture.
• Place the yoghurt, cream and mint syrup in the bowl of a mixer, and beat till light and creamy.
• Serve the minted yoghurt with fresh fruit for breakfast or dessert.
• Garnish with a couple of extra mint leaves.

Steps:

• Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
• For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
• In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
• To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.

Steps:

• Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.

Steps:

• Add the yoghurt to bowl
• Grate cucumber and add to bowl, save a tsp for garnish
• Add the mint, sugar and salt and stir well
• Add enough milk to make the yoghurt into a medium consistency.

Steps:

• In a sieve lined with a single thickness of dampened paper towels set over a bowl let the yogurt drain for 2 hours. In a dry small heavy skillet toast the cumin seeds over moderate heat shaking the skillet, for 2 to 3 minutes, or until they turn several shades darker and begin to pop, and in a spice or coffee grinder pulverize them.
• In a blender of in a food processor fitted with the steel blade blend the drained yogurt, the sour cream, the mint leaves, 1/2 teaspoon of the pulverized cumin seeds, and the salt until the mixture is a pale green. Transfer the sauce to a serving bowl and chill it, covered, for at least 2 hours or overnight. Sprinkle the remaining pulverized cumin seeds decoratively over the sauce.

Steps:

• Mix all ingredients together in a medium bowl. Refrigerate until almost ready to serve; bring to room temperature before serving.

Steps:

• In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
• Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.