Yoghurt, honey zest dressing

Ingredients:
175g Parmalat fabulite plain yogurt
1 tablespoons lemon juice
2 teaspoons honey
1/4 teaspoon ground nutmeg
Salt and pepper to taste


Method:

In a bowl, whisk together all the ingredients until well mixed.
Store in a tightly covered container in the refrigerator and
shake well before use. Use for all salads.

 

Chicken Breasts in tandoori yoghurt sauce

Ingredients:
175g Parmalat fabulite plain yogurt
2 large cloves garlic, crushed
2 cm piece fresh ginger, finely grated
1/2 red chilli, finely chopped (optional)
2 lemons, juice only

Spices:
4 tsp ground turmeric
4 tsp ground cumin
4 tsp ground coriander
1 tsp ground cinnamon
2 tsp paprika
salt and freshly ground black pepper to taste

Method:

Combine all the spices and then add the rest of the
ingredients. Marinade chicken breasts for 4-6 hours or leave overnight. Fry each chicken breast in a non-stick pan, using
a teaspoon of olive oil. Serve with mix vegetables and
basmati rice - garnish with coriander.


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