Recipes with Yogurt [antikvár]

CHAPTER ONEFirst CoursesYogurt has a delicious contribution to make in a wide range offirst courses. You can use it in place of cream in savoury mousses and cheesecakes, to complement flavours as diverse as those of Jerusalem artichokes and smoked salmon. You can combine yogurt with light chicken stock and beaten eggs to make a Middle-Eastern-style soup, or garnish a wide range of creamy vegetable or fish soups with a swirl of yogurt.You can also serve a selection of yogurt salads as a first course with style, offering, for example, avocado sauce and cucumber salad with crisps and crackers, breadsticks and fresh vegetable crudités. Or you can toss mixed leaf and vegetable salads with a piquant yogurt and lemon or vinaigrette dressing. In contrast, try serving melt-in-the-mouth fried yogurt cheese (from the recipe on page 77) with a small side salad and plenty of warm, crusty bread.