Until recently I hadn’t ever tried Rachel’s Organic yoghurts. In fact, I’d never actually heard of them until I was asked if I’d like to try out some of their new recipes for Winter.
I picked three recipes to try, a soup, a pasta dish and some cupcakes. I actually picked four originally and if you follow me on my social media you’ll have seen that my attempt at the Salted Caramel Malt Cake was an epic fail. Only because I used the wrong size cake tins though- the bits I rescued were amaaaazing! I also managed some Peanut Brittle- have a look at my Instagram.
Cauliflower Cheese Soup with Homemade Breadsticks
As I recently bought my very own soup maker I had to give this one a go. Whether you use a pan on the hob or a soup maker like me, you’ll find it’s super simple to follow. I’m a massive fan of Cauliflower Cheese and have it with everything, even my Sunday roasts, but I wasn’t really sure about it being a soup. Verdict? It’s honestly the tastiest soup I’ve had in a long time.
- 1 tbsp Olive Oil
- 1 Leek- finely chopped
- 1 Garlic Clove- chopped
- 500g Cauliflower- cut into small florets
- 1 Litre Hot Vegetable Stock
- 100g Cheddar Cheese- grated
- 2 tbsp Rachel’s Organic Greek Style Natural Yoghurt
- Salt & Pepper
- Pinch of English Mustard
For the Breadsticks;
- 450g Strong Bread Flour (extra for dusting)
- 1 x 7g sachet of fast acting Yeast
- 1 tsp salt
- 100g Rachel’s Organic Greek Style Natural Low Fat Yoghurt
- 150g Water
- 2 tbsp Olive Oil for greasing
Toppings (Just whatever you fancy!);
- 2 tsp Sea Salt
- 2 tsp Ground Black Pepper
- 2 tsp Sesame Seeds
- 2 tsp fresh Rosemary or Thyme
- 2 tsp Paprika
Serves: 4 & makes 36 breadsticks Preparation & Cooking Time: 30 minutes
Method for soup:
1. Heat the olive oil in a deep frying pan or heavy bottom saucepan, add the leek and garlic clove and fry until softened
2. Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 10 minutes until the cauliflower is cooked
3. Add the cheese and allow to melt, remove the pan from the heat and add the Rachel’s yogurt and seasoning; salt, pepper and a little pinch of English mustard powder
4. Allow the soup to cool slightly before transferring to a food processor and blend until smooth. Season again if necessary
5. Serve in a bowl with warm breadsticks (see recipe for homemade breadsticks below)
Method for breadsticks:
1. Preheat the oven 220°C/425°F/Gas Mark 7
2. Dust 2 large baking trays with flour
3. Put the flour, yeast and teaspoon of salt into a large bowl
4. Using a jug weigh out the yogurt and water, and warm slightly in a microwave until just tepid or hand hot. Alternatively, warm in a heatproof bowl over a pan of boiling water
5. Add enough of the yogurt and water mixture to make a soft dough
6. Knead the dough well for 10 minutes on a lightly floured work surface or for five minutes using an electric mixer – the mixer must be fitted with a dough hook
7. Divide the dough into 36 equal portions and roll the portions into balls, then roll them out into a long sausage shape approx 25cm long. Tip: for best results make the thickness of each breadstick equal, try making twists by splitting the dough piece in half and then braiding the two halves together
8. Place the breadsticks on the prepared baking trays and space them apart. Cover the breadsticks with oiled clingfilm making sure this is airtight. Leave in a warm place for 30 minutes or until the sticks have doubled in size
9. Remove the clingfilm and sprinkle the bread sticks with your choice of toppings. Bake the breadsticks until they are golden brown and feel firm. Remove the sticks from the oven and leave to cool on baking trays
Violet absolutely loved helping me make the breadsticks (she decided to make bread rolls too) and she’s a massive fan of the soup. I think I might actually have to use this one on my Christmas Dinner Menu as a starter option this year.
Macaroni Cheese with Crispy Leeks & Bacon
I’m a huge fan of Macaroni Cheese and this is another super easy recipe suitable for all of the family. I made this for dinner one evening for us both and the kids and there wasn’t a scrap left- huge thumbs up!
- 350g dried macaroni pasta
- 100g streaky bacon, un-smoked, chopped into bite size pieces
- 1 leek, finely chopped
- 100g breadcrumbs
- 100g medium cheddar cheese, grated
- 15g parmesan cheese, grated
- 30g unsalted butter
- 30g plain flour
- 285ml whole milk
- 200g Rachel’s Greek Style natural set yogurt or Rachel’s crème fraiche
- 200g medium cheddar cheese, grated
- Salt & black pepper
Preparation time: 30 minutes Serves: 4
1. Prepare the pasta according to the packet instructions in a large saucepan
2. Meanwhile, in a large frying pan fry the bacon until cooked through and crispy. To this, add the finely chopped leek. Once they are both cooked, take the pan from the heat and keep to one side
3. To make the sauce, melt the butter in a small saucepan and then whisk in the flour. Mix until a smooth paste is formed
4. Little by little add the milk, with the pan still on the heat, whisking after each addition and until the milk is all incorporated. Add the yogurt or crème fraiche and cheese and continue to stir until the cheese is melted
5. Drain the cooked pasta and return to the saucepan, pour over the cheese sauce and toss well
6. Spoon the macaroni cheese into serving dishes and top with the reserved fried bacon and leek, and scatter with breadcrumbs, extra cheese and parmesan
7. Place the dishes under a hot grill for the cheese to melt and the topping to become nice & crisp
Orange & Cranberry Cupcakes
Cupcakes are a major hit with anyone, anyday and these beauties are no different. Violet helped bake these and once they were finished, declared that they are ‘Christmassy!’. She’s totally right. Not only do they look perfect for Christmas, there’s just something about orange and cranberry which shouts all things festive! Oh, and from now on, I’ll be making my icing with yoghurt- it’s gorgeous!
- 225g margarine or butter, softened
- 225g caster sugar
- 225g self raising flour
- 3 large eggs
- 100g Rachel’s low fat vanilla yogurt
- 70g dried cranberries,
- chopped Orange zest,
- juice of ½ orange
- 250g icing sugar
- 30g Rachel’s low fat vanilla yogurt
Preparation time: 15 mins Cooking time: 15 mins Makes: 12 cakes
Heat the oven to 190C/Fan 170C/Gas Mark 5. Arrange paper cases in muffin or bun tins. Place the margarine, sugar, flour and eggs into a large mixing bowl and beat for about two minutes until smooth, light and fluffy. Fold in the yogurt, dried cranberries, orange zest and juice. Divide the mixture between the cases so that they are half filled and bake for 12 – 15 minutes, until golden. Cool on a wire rack. To make the icing, mix the icing sugar with the yogurt and mix until smooth. Tip: the icing should be runny and flow.
Decorate each cake with a blob of icing and spread with a palette knife. Alternatively, leave to run to the edges of the paper case. Leave the icing to set.
Cakes will keep in an airtight container for up to four days.
There you have it- three incredibly easy recipes all using Rachel’s organic yoghurts! If you’d like to find out more on the Rachel’s Organic range or have a look through some more of their fantastic recipes, have a look here.
Don’t forget to give me a tag or tweet if you try any of them- I’d love to see your photo’s!
Mother Hermit xx
“I was very kindly sent some vouchers for the Rachel’s Organic yoghurts for the purpose of this post. All views and opinions are that of my own”