One ingredient five ways: Yoghurt

Cooking with yoghurt has always been very easy as it goes well with almost everything. Jazz up some simple yet delicious recipes with yoghurt.

MUFFINS
Preheat an oven to 200°C. Line a muffin pan with paper liners. Combine 11/2 cup all purpose flour, 3/4 cup sugar, 2 teaspoon baking powder, 1 teaspoon baking soda and salt in a mixing bowl. Stir in 1/2 cup yoghurt, 1/2 cup milk, 4 tablespoons melted butter, and chopped mixed fruits and stir well. Fill in muffin cups 2/3 full and bake for 15-20 minutes. Serve warm.

SALAD
Take 2 cups of shredded boiled chicken, 1/2 cup diced celery, 1/2 cup diced red bell pepper, 1/2 cup diced cucumber, 2 tablespoons sliced green onions, 1/2 cup plain yoghurt, 1/4 cup Italian dressing, 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon sea salt, 1/8 teaspoon freshly ground black pepper and 1/2 cup chopped pecans. Combine chicken, celery, bell pepper, cucumber and green onion. Separately blend yoghurt, Italian dressing, salt, pepper, and lemon juice and add to the chicken mixture. Mix well and refrigerate. Serve with chopped pecans on top.

EGGS
In a bowl, stir 6 eggs, 1/2 cup yoghurt and 1/2 teaspoon of salt. Melt 2 tablespoons butter and add the egg mixture. In a flat pan take 1 tablespoon of oil and pour the egg mixture. As the eggs begin to thicken turn them over gently with the help of a spatula. Do not stir. Cook for 1-2 minutes and serve.

CHICKEN
Combine 1/2 cup yoghurt, 1 chipotle chilli, 1 minced garlic clove, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir with a whisk. Pour in a zip lock bag. Take 1kg boneless chicken breast pieces cut in cubes and seal the bag. Toss to coat. Marinate for two hours. Prepare the grill and thread the chicken pieces on a metal skewers . Spray cooking oil and grill for 10-15 minutes or until done.

CHEESE DIP
Take 250g of cream cheese, 250g yoghurt, 1/4 cup coconut, 1 teaspoon grated orange rind, 1 tablespoon honey and some sliced fresh fruit. Beat the cream cheese in a bowl until fluffy. Gradually beat in the yoghurt. Stir in coconut, orange rind, and honey. Refrigerate for at least 2 hours. Serve with a variety of sliced fresh fruits. Garnish with coriander leaves.[email protected]