Katie Caldesi's Recipes with Tims Dairy Yogurt
Katie is a local, renowned chef and cookery writer from Gerrards Cross, Buckinghamshire. With her husband, Giancarlo, she has opened two highly accredited restaurants, one in London and Caldesi in Campagna in Bray, and they also run their own cookery school.
Based locally to our Dairy, Katie loves using the range of Tims Dairy yogurts in many of her delicious recipes and has created some wonderful seasonal recipe ideas especially for you to experiment with and enjoy.
For further yogurt recipe ideas from Tims Dairy please click here.
Spicy Lamb Burgers with a Fruity Mint Dressing
Perfect for a summer's barbecue with a bit of a twist.
- 1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
- 2 garlic cloves, crushed
- 1 medium onion, finely chopped
- 1-2 tablespoon mango chutney
- 3cm piece of fresh ginger, peeled and grated
- 1 red chilli, de-seeded and finely chopped
- ¼ teaspoon ground turmeric
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- Sea salt & freshly ground black pepper
- Olive oil for brushing
- Flat bread, pitta bread or burger buns
- Crisp lettuce leaves and sliced vine tomatoes
Fruity Mint Dressing
- 200g tub of Tims Dairy Greek Style yogurt
- Handful of fresh mint, roughly chopped
- 1 dessert spoon mango chutney
- Squeeze of lemon or lime juice
Combine all the burger ingredients in a mixing bowl by getting your hands in and mixing well. Leave covered in the fridge ideally for 4 hours (to let the flavours meld – this is optional). Take snooker ball sized handfuls of the mixture and make into patties about 2cm thick.
In the meantime make the dressing by combining all the ingredients in a bowl and stirring until mixed.
If using the barbecue wait until the charcoal has all turned grey and place the patties directly onto the rack (if moveable on a medium heat height). Don’t turn the patties for a couple of minutes as they will need to cook half way before setting. Cook for 2 minutes each side for rare and up to 4 minutes each side for well done. Use a pastry brush to brush with olive oil during the cooking time.
They can also be cooked in a frying pan by coating the pan with olive oil and frying on a medium heat for the same time, turning a couple of times.
If using pittas – splash each one with droplets of water and put into a warm (160c) oven (directly onto the oven shelf) for five minutes. Cut pittas in half then using a sharp knife open them up like pockets. Add a lettuce leaf, slice of tomato, a burger and a good dollop of the delicious dressing for a fresh and tasty summer meal.
Cheese, Chive & Olive Muffins
Although summer picnics are set to be held indoors with the current weather spell, these muffins are ideal for your spread wherever you enjoy them. Savoury muffins make a change from sweet and add some interest to our daily bread intake. This is a good recipe to make with kids and you can opt to leave out the olives if you prefer. Also, a great packed lunch idea and a very simple recipe too.
- 275g plain flour
- 1 tablespoon baking powder
- 1 teaspoon caster sugar
- 1 level teaspoon salt
- 125g mature cheddar cheese, grated
- 75g pitted green olives, sliced (optional)
- 2 tablespoons chopped fresh chives
- 2 medium eggs, beaten
- 200g Tims Dairy low fat natural yogurt
- 75g butter, melted
Preheat the oven to 190°C. Line a muffin tin with 10 paper cases. Sift the flour and baking powder into a large bowl then stir in the sugar, salt, ¾ of the grated cheese, olives and chives. Mix well.
Beat the eggs separately with the yogurt and melted butter then pour over the dry ingredients. Stir until just combined – don’t worry if it is a bit lumpy – then fill the cases using all the mixture between the 10 cases.
Sprinkle over the remainder of the cheese then bake for 20-25 minutes until well risen and golden brown.
Enjoy warm or cold with a selection of cheeses, grapes and tomatoes for a really tasty treat!
Baked Sweet Potatoes with Yogurt
A delicious and nutritious dish that works wonders as a comforting lunch, a side dish or an accompaniment to a barbecue.
Serves 4 as a main dish and 8 as a side dish
- 4 good sized sweet potatoes
- 250g Tims Dairy Greek style natural yogurt
- 50g pine nuts (toasted)
- 1 tablespoon finely chopped parsley
- A sprinkling of sea salt and black pepper
- Good quality olive oil
Pre-heat the oven to 190°C. Wash and prick the sweet potatoes then place in a baking dish and cook in the oven for approximately 45 minutes until soft and tender on the inside.
Cut each potato in half lengthways put a large dollop of Tims Dairy Greek style natural yogurt on each one. Sprinkle the parsley, pine nuts, salt and pepper over the top and drizzle generously with olive oil.
So easy, very nutritious and supremely delicious!
Carrot & Walnut Rolls
Quick, easy and delicious, these simple rolls do not use yeast and retain their moisture from the carrots and yogurt.
Makes approx 8
- 350g plain flour
- 150g plain wholemeal flour
- 1 teaspoon salt
- 2 teaspoons bicarbonate of soda
- 75g walnuts, toasted and halved
- 2 medium carrots, grated
- 300g Tims Dairy low fat natural yogurt
- 125ml semi-skimmed milk
Pre-heat the oven to 200°C. In a large bowl mix both flours, the salt and bicarbonate of soda. Stir in the grated carrot and walnuts, then add the yogurt and gradually stir in the milk. It will make a very sticky dough.
Turn the mixture out onto a floured board, sprinkle a little flour over the top so that the dough is easier to handle and form into 8 or so balls. Place on a lightly floured baking sheet, make a slit in the top of each with scissors and cook for about 30 minutes until the dough has risen and they sound hollow when you tap them.
Stand to cool for about 10 minutes, if you can wait that long, then enjoy with a selection of cheeses. They will keep in an airtight container for a day or two.
More about Katie's cookery courses can be found at www.caldesi.com . Do keep looking at this page for new seasonal recipe ideas with yogurt!