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 THE KAMBROOK Y10 YOGHURT MAKER
INTRODUCTION

Making Yoghurt has never been so easy. The Kambrook Yoghurt Maker is
temperature controlled and takes the guesswork out of home yoghurt making.
Your Kambrook Yoghurt Maker has been designed to obtain the best possible
results. Its ease of operation makes it even suitable for children to engage in
making their own favourite yoghurt flavours.

GETTING TO KNOW YOUR YOGHURT MAKER

HISTORY OF YOGHURT
Yoghurt is made by adding two special strains of acid-producing bacteria to milk.
Lactic acid is formed from the lactose of the milk. It sets it into a soft custard-like
consistency. Hence the miIdly sour flavour and aroma characteristic of yoghurt.
Turkish in origin - the people of the Ottoman Empire attributed it to their health and
longevity - yoghurt has been an important food since early times. The product is an
old tradition of the Eastern Mediterranean countries, the Middle East and India.
It is appreciated in Europe and throughout the world as a most natural product.
Served simply on its own, plain, sweetened, flavoured, as a drink or as a dressing,
yoghurt is a nutritious, convenient and versatile food.

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 YOGHURT - A VALUABLE HEALTH FOOD

Yoghurt is a very nutritious food. It contains all the nutrients found in milk such as;
protein vitamins, calcium, phosphorous and other minerals. The food value of a 3/4
cup of yoghurt is comparable with that of a cup of milk. The energy value varies
with the fat content of the milk used. It is also known that an addition of skim milk
powder to the milk will result in a higher content of protein and calcium in yoghurt.
The lactic acid bacteria present in yoghurt is of the "friendly" and desirable variety.
These bacteria are particularly important as a balancing agent in intestinal functions.
They are also effective against constipation and diarrhoea.
Since lactic bacteria can be destroyed by an intake of antibiotics, doctors; in order
to re-establish vitamin production, recommend to patients who are on antibiotic
therapies to complement meals with yoghurt.
Yoghurt is easily digested by the body in about 1 hour, while cow's milk requires 3
hours. This property makes yoghurt particularly suited for young children and
elderly people. It also plays an important role in relaxing the body and calming the
mind before sleep.

YOGHURT MAKING TIPS

Before making yoghurt, review these tips to ensure satisfactory results.
1. CHOICE OF MILK
All types of milk are suitable for yoghurt making.
• Liquid cow's milk such as full cream, skim and modified milks.
• Reduced fat and low fat milk.
• High calcium, flavoured and UHT/Longlife powdered milks are all suitable for
yoghurt making.
The type of milk used will vary the taste slightly and (to a greater extent) the
texture of the yoghurt. For example, homogenised full cream milk produces a
smooth texture, longlife milk produces a smooth but firmer yoghurt, and skim milk
produces a very soft yoghurt.
2. To begin making yoghurt, you will need to add a "starter". This may be supplied
in two forms.
(i) Freeze dried yoghurt culture from health food shops (quantity as per packet
directions). Up to the next 20 batches can then be made using your own
yoghurt' as the starter.
(ii) Fresh commercial natural unsweetened yoghurt. Up to the next 20 batches can
then be made using your own yoghurt as the starter. If further batches
appear less firm, start again with fresh natural unsweetened commercial
yoghurt.
3. ADDING SKIM MILK POWDER PRODUCES A THICKER CONSISTENCY,
BUT IT CAN BE OMITTED IF A THINNER CONSISTENCY IS MORE
DESIRABLE.
4. Make sure the milk used for preparing yoghurt is cooled to approximately 45°C
before adding yoghurt starter. If the milk is too warm, the yoghurt culture will be
destroyed. If the milk is slightly cooler, additional processing will be required.
Use the supplied Yoghurt Spoon/Thermometer to measure milk temperature.
5. Be sure to mix warm milk and yoghurt starter gently, but thoroughly. DO NOT
BEAT OR WHIP. If not mixed well, the yoghurt may thicken only at the bottom of
the container.
6. Be sure yoghurt container, its lid and any other utensils used to beat or
measure ingredients are clean. Impurities can affect the growth of the
yoghurt culture.
7. Do not disturb Yoghurt Maker during processing as this may affect the quality of
the yoghurt obtained. Also, keep it away from any drafts.
8. After processing, yoghurt should be partially set and jiggle in centre of container.
If not partially set, process an additional hour or until set. Yoghurt will continue
to thicken during refrigeration.
9. During processing and refrigeration, a small amount of clear liquid may form on
the surface of the yoghurt. This is normal and called "whey". The whey can be
stirred into the yoghurt or it can be removed.

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 10.Always keep yoghurt refrigerated until used. Yoghurt may be refrigerated for up
to one week. After this time, it has a tendency to become very tart.
11.Add flavouring or fruit to yoghurt after processing and refrigeration.
12.lf yoghurt never thickens, there are several reasons:
(1) starter too weak or added when milk too hot;
(2) starter not mixed thoroughly with milk;
(3) utensils used in preparing yoghurt not clean; or (4)
starter was stirred too vigorously into the milk.
Before Using Yoghurt Maker For The First Time
Before using your Yoghurt Maker for the first time, wash the yoghurt container, its lid
and yoghurt maker cover in hot soapy water with a dishcloth or sponge, rinse
thoroughly and dry. Wipe Yoghurt Maker heating base with a damp cloth and dry.
Your Yoghurt Maker is now ready to use.

HOW TO MAKE YOGHURT

You will need:
Equipment
• Kambrook YMl0 Yoghurt Maker with supplied spoon/thermometer
• Microwave oven or double saucepan with lid (2 litre capacity)

Ingredients
• 1 litre Fresh Milk of your choice
• 4 Heaped Yoghurt spoons of Skim Milk Powder (optional)
• Freeze dried yoghurt culture (quantity as per packet directions)
or
• Up to half cup of fresh natural commercial yoghurt

Method
1. Make sure all equipment is clean.
2. Switch on the Yoghurt Maker with the cover in place and allow unit to pre-
warm whilst you are preparing milk.
3. Heating the milk. It is essential to sterilise all types of milk except for sterilised or
UHT/Longlife milk (provided it is fresh from its sealed container). Sterilising the
milk will improve the texture of the yoghurt and destroy harmful bacteria. Add
skim milk powder to milk before heating. There are two ways to sterilise the milk:
a. Place milk in a double saucepan (Fig. A), with the water in the lower container
(a single saucepan may be used, however, constant supervision and stirring
of milk is required). Bring milk gently to the boil 82°C (180°F). Around this
temperature the milk should suddenly rise and foam. Remove immediately
from heat to avoid spillage.
b. Place milk directly into the yoghurt pot and place into a microwave (Fig.
B). Set microwave on high (600-650 watts) for approximately 10 minutes, or
until milk rises and foams. Remove from microwave immediately. Watch the
milk carefully while bringing to the boil and remove from the heat source once it
rises and foams. Be careful not to let the milk boil over.

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 4. Cooling the Milk. Place the vessel in a
bowl or sink of cold water to accelerate the
cooling process. Ensure water does not
mix with the milk. Stir the milk occasionally
to cool evenly.
5. Place the supplied spoon/thermometer into
milk and allow to cool until the "add starter"
temperature is shown on the thermometer
(45°C) (Fig. C). Add the starter culture (Fig.
D) or yoghurt (Fig. E) and GENTLY stir.
DO NOT BEAT OR WHIP. If a saucepan
was used to heat milk, pour contents into
yoghurt pot and cover with lid.
6. Place yoghurt pot into Yoghurt Maker and
replace the cover. The contents should
incubate for 6-6 1/2 hours. Avoid
disturbing the pot until yoghurt has set. If
using UHT milk the contents should
incubate for up to eight hours or overnight.
7. Remove Yoghurt pot from Yoghurt Maker
and place pot in refrigerator for about eight
hours to allow flavours to mature.

Remove half cup yoghurt, for future use as starter, before adding flavourings.
The above simple directions will ensure successful yoghurt making for years to
come.
ENJOY YOUR YOGHURT!

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 CARE AND CLEANING
ALWAYS REMOVE THE PLUG FROM THE ELECTRICAL SOCKET
BEFORE CLEANING

The body of the unit should be wiped clean with a damp cloth.
NEVER PUT THE Yoghurt Maker IN WATER. The cover, Yoghurt pot and lid
and spoon should be washed carefully in warm soapy water and rinsed
thoroughly.
THE PARTS ARE NOT DISHWASHER SAFE. Special care should be taken to
make sure that all traces of soap are removed from the Yoghurt Maker and
components.

AFTER SALES SERVICE

If your Yoghurt Maker isn't working please check that you have followed all the
instructions correctly. (Refer to the "Helpful Hints" sections as located on page
5 of this booklet.)

RECIPES
For your convenience we have included some delicious yoghurt recipes and
cooking tips for dips, drinks, main courses, cakes and desserts.
Generally, yoghurt can replace cream and cheese in most recipes.
Let your imagination be your guide when cooking with yoghurt using recipes in
this booklet or your own exciting recipes.

FLAVOURING YOUR HOMEMADE YOGHURT

The flavourings that you can add to yoghurt are limited only by your imagination.
When flavouring yoghurt, be sure to add the desired flavourings after the
yoghurt has been processed and refrigerated. Gently fold flavouring into yoghurt
to maintain its consistency. Excessive stirring can cause yoghurt to become thin.
Add fresh, dried or canned fruit - chopped or pureed. Flavour with sugar, honey,
jam, vanilla or almond essence and spices, such as cinnamon, nutmeg or mixed
spice.
Add nuts, almonds, hazelnuts, pistachios, toasted muesli, sunflower
seeds, coconut and flavour as above.
Add finely grated zests of lemon, orange or grapefruit.
Coffee flavouring can be obtained by using strong percolated coffee, and
adding until the desired flavour is achieved. Add prepared toppings - caramel,
strawberry, chocolate and pineapple flavours.
The body of the unit should be wiped clean with a damp cloth.
Making Homemade Yoghurt with Flavoured Milk
Buy a 600ml or 1 litre - strawberry, banana or chocolate flavoured carton of milk
and follow the same procedure for making yoghurt. The kids are sure to enjoy
this one.
Cooking with Yoghurt
Yoghurt is much too good just to be eaten as a dessert or for breakfast.
How about Pumpkin Cumin soup with a dollop of yoghurt for lunch, Spicy
Tandoori Chicken for dinner, Yoghurt Mint dressing poured over a
sensational salad and Swedish Health Bread for a snack, anytime?
Yoghurt should be included in a well-balanced diet as it is an excellent source of
calcium, riboflavin, niacin and vitamins A and 0 as well as supplying protein.
Yoghurt is convenient, versatile and economical. The recipes in this booklet are

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 very imaginative and introduce yoghurt throughout the entire menu.
We hope you enjoy them.
Yoghurt Tips
Yoghurt gives soups, stews, casseroles and sauces a delicious tang. It may
be stabilised with a little potato flour if it is to be cooked. Alternatively, stir in
just before serving and be careful not to let it boil as the yoghurt may curdle.
• Use in place of sour cream
Swirl a dollop through vegetable soups or use as a jacket potato topping.
• Use in place of cream.
Spoon over hot puddings and cold desserts. An ideal low-fat
accompaniment to stewed and fresh fruits.
Storing Yoghurt
To prevent excessive serum formation in your homemade yoghurt-
1. Try to leave the yoghurt undisturbed. Store the yoghurt in the Yoghurt Pot.
2. Remove yoghurt from the Yoghurt Pot in even layers. Leaving the yoghurt
with deep scoops in it will encourage serum to separate out.

YOGHURT CHEESE
Homemade Yoghurt Cheese
Your YM1 0 Kambrook Yoghurt Maker allows you to make more than yoghurt. You
can also make a delicious light low-fat cheese that is simple to make and inexpensive.
It is the curds that are left after the whey has been drained off. Yoghurt cheese can
be used in place of other very soft cheeses (cottage and ricotta) in lots of recipes.
Flavoured with fresh herbs or horseradish, it makes a delightful spread to serve on
crackers or bread, or spoon it over potatoes cooked in their jackets.

1 litre milk makes about 400g cheese.

1. Use the same procedure to sterilise all equipment and the same method with the
yoghurt (with or without skim milk powder).
2. Allow the yoghurt to incubate for the normal time (6-61/2 hours).
3. Meanwhile, line a sieve or colander with a square of muslin (cheesecloth) of
double thickness. Stand this in a bowl.
4. After incubation, remove yoghurt pot from Yoghurt Maker. Pour the yoghurt into
the muslin. Gather the corners of the cloth together and tie a piece of string lightly
round to make a bag. Hang on a hook or knob with a bowl underneath to catch the
whey. Leave overnight for at least 8 hours or until dripping has stopped and you are
left with a moist curd.
5. Place cheese in a bowl, salt to taste and gently work up the curds with a wooden
spoon.
6. Store refrigerated in an airtight container. Flavour as desired.

Variations to Yoghurt Cheese

• Skim milk powder - results in a firm texture, similar to cottage cheese.
• Without skim milk powder ~ results in a smooth texture, similar to creamed cheese.

Herbed Cheese Spread

Chop some parsley, chervil, tarragon and chives. Mix herbs into cheese. Add salt
and freshly ground black pepper to taste, and a pinch of cayenne. Mix well. Store in
refrigerator and use as required. Serve with crusty bread, dry crackers or spoon over
cooked jacket potatoes.

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 Honey Cinnamon Cheese Spread
Using 1 cup cheese, add 2 tablespoons honey and 1/4 teaspoon ground cinnamon.
Mix well. A satisfactory breakfast food, try spreading it on toast or serve as an
accompaniment to fresh fruit or stewed fruit. It is especially good with slices of
banana or fresh dates.
Variation: Strawberry or raspberry jam may be substituted for the honey
Fruity Cheese
Chop any of the following dried fruits - apricots, raisins, figs, pear, peach. Stir the
chopped fruits into 1 cup cheese. Serve on small pieces of pumpernickel. Top with
walnut pieces.
Yoghurt Cheese Spreads Galore
Using 1 cup of yoghurt cheese as a base, add any of these combinations of
ingredients.
- Chopped gherkin, grated cheddar cheese.
- Chopped smoked salmon, capers, freshly ground black pepper, dash of lemon juice,
chopped fresh dill.
- Chopped walnuts and grated orange rind and 1 teaspoon of sweet port. Chopped
chives and cumin seeds.
- Finely chopped capsicum, finely chopped spring onion, parsley and mint. Oregano
and chopped chives.
- Avocado and dates.
- Olive oil, salt and black pepper plus ground celery. Tarragon and chopped raisins
with 1 teaspoon of cointreau. Chives, green pepper, olive oil and salt.
What to do with a spoonful of Yoghurt Cheese
- A substitute of butter for any health vegetable or cheese roll.
- Combines very well with smoked fish and roast beef.
- Combines perfectly with olive oil for any pizza dressing.
- Combines very nicely with fried bacon, egg and any kind of dried fruit.
- Any herb weds perfectly with it; sage, parsley, oregano, thyme, basil, rosemary,
mint and dill.

DIPS
Dips
Yoghurt is often blended with ingredients to make refreshing dips - ideal for serving
as an hors d'oeuvre.
Serve pieces of pita bread, small dry crackers, crispbread sticks and crudites (such
as celery sticks, carrot sticks, cucumber sticks, snow peas) for dipping.

Tzatziki
1 cucumber, peeled and finely diced
2 cloves crushed garlic
2 tablespoons finely chopped mint
11/4 cups thick natural yoghurt
1 tablespoon lemon juice
Freshly ground black pepper and salt to taste
Extra chopped mint

1. Place cucumber into a colander or sieve and sprinkle with salt and let stand for 1
hour.
2. Meanwhile mix all remaining ingredients together.
3. Rinse cucumber in cold water and pat dry with paper towel.
Mix with the yoghurt dressing.

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 4. Spoon into a small serving dish and sprinkle with chopped mint.
Variation: Serve Tzatziki as an accompaniment to these Middle Eastern delights -
kofta, felafel and spicy lamb.

Spicy Egg Chutney Dip

This spicy appetiser is perfect for a last minute get together or party.

3 eggs (hard boiled)

125g yoghurt cheese
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
salt and pepper to taste
3-5 drops Tabasco sauce (depending on taste)
1 tablespoon yoghurt
1/4 cup fruit chutney
1/4 cup chopped almonds or walnuts

Mash eggs in bowl of food processor (or with electric mixer). Beat in yoghurt cheese,
Worcestershire sauce, cayenne pepper, Tabasco sauce, salt, pepper and yoghurt.
Stir in chutney and chopped nuts. Transfer to bowl. Chill until ready to serve. Place
bowl with dip in centre of platter. Surround with corn chips and assorted dry crackers.

SOUPS
Pumpkin & Cumin Soup Serves 4
3 teaspoons butter
1 onion, chopped
1 teaspoon ground cumin
1 chicken stock cube
11/2 cups water
finely chopped chives for garnish
500g pumpkin, peeled and cut into small pieces
1 large potato, cut into small pieces
pinch nutmeg
1/4 cup natural yoghurt

1. Heat butter in large saucepan, add onion, cook until transparent, add cumin,
cook, stirring for 2 minutes.
2. Add crumbled stock cube, water, pumpkin, potato and nutmeg.
3. Cover, simmer for 15 minutes or until pumpkin is tender. Allow to cool slightly.
4. Puree soup in blender or processor.
5. Reheat, stir yoghurt into a cup of the warm soup and combine with remaining soup.
Bring to simmering point. Avoid boiling as yoghurt may curdle.
6. Serve hot with a dollop of yoghurt sprinkled with chopped chives.

MAIN COURSES
Special Pork Curry Serves 4
11/2 tablespoons olive oil
2 medium onions, peeled and finely chopped
1 clove crushed garlic
1 teaspoon finely chopped ginger 1 tablespoon mild Madras curry powder

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 2 tablespoons mango chutney
4S0g pork fillet, cut into thin strips
150mIs thick natural yoghurt
2 tablespoons Marsala (an Italian fortified wine)
100mls chicken stock salt to taste
2 teaspoons cornflour
1 banana, peeled and sliced

1. Place oil in a microwave-safe casserole dish, stir in onion, garlic, ginger and curry
powder. Cover and cook at 600 watts for 6 minutes.
2. Stir in mango chutney and pork, cover, return to oven and cook at 600 watts for 4
minutes, stirring occasionally.
3. Blend together the yoghurt, Marsala, stock, salt and flour and stir into meat mixture.
Then stir in banana, cover and cook at 600 watts for 4 minutes.
Stir thoroughly before serving. Serve at once with rice.

MARINADES
Marinade for Meats
Yoghurt, blended with spices, makes an exotic marinade for meats and poultry in
many Indian recipes.

Tandoori Chicken Serves 6

1 medium size roasting chicken
1/2 teaspoon salt
juice of 1 small lemon

Marinade
1/2 jar Sharwood's tandoori paste
1/2 cup thick natural yoghurt
1 clove crushed garlic
1 teaspoon finely chopped fresh ginger
1 teaspoon Caram Marsala

1. Cut the chicken into small joints. Remove chicken skin and slash flesh several
times - deep enough to reach the bone.
2. Rub chicken with salt and lemon juice and set aside for 20 minutes.
3. Mix all the marinade ingredients together. Lay chicken pieces in a shallow dish and
coat with the marinade, cover and refrigerate overnight.
4. Remove chicken from marinade, grill for 15-20 minutes each side.
Serve hot with lime or lemon wedges.
Variation: As a tasty alternative - 6 lamb cutlets or 12 large king prawns may be used
in place of the chicken.

Yoghurt Marinade for lamb Serves 6

600mls thick natural yoghurt
2 cardomon pods, crushed
juice of 1/2 lime
freshly ground black pepper and salt
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 small green chilli, deseeded and chopped (optional)

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 Mix all ingredients together, adding the chilli if extra spice is preferred. The easiest
way to crush the seeds is to use a mortar and pestle.
Marinate 6 lamb chops for 4-6 hours in the fridge. Remove from marinade and grill.

DRESSINGS
Savoury Dressings
Yoghurt makes a very good low fat dressing for salads, hot vegetables and spicy
meat dishes.
Yoghurt Salad Dressing
1 cup natural yoghurt
1 tablespoon tarragon vinegar
1 teaspoon dijon mustard
1/4 teaspoon dill tips
Combine all ingredients. Chill

Mango Chutney Dressing

1 cup natural yoghurt
1/4 cup mango chutney
pinch cayenne
Combine all ingredients. Chill

Coriander Yoghurt Dressing

1 cup natural yoghurt
1 tablespoon finely chopped fresh coriander
freshly ground black pepper
2-3 chives, finely sliced
1 tablespoon walnut pieces
Combine all ingredients. Chill

Yoghurt Mint Dressing

1 spring onion, finely chopped
10 fresh mint leaves
1 tablespoon honey
150mls natural yoghurt
freshly ground black pepper and salt to taste
1 tablespoon freshly chopped dill
Place all ingredients in blender and blend to a smooth creamy dressing.
Yoghurt Mint Dressing is delicious served over:-

Cucumbers - To serve 4
Peel 1 large green cucumber and cut into thin diagonal slices. Place cucumber into
salad bowl and cover with dressing.

Potatoes - To serve 4
Boil or steam 500g small new potatoes until tender, remove skins, place in salad
bowl. Pour dressing over, toss lightly and serve.

Variation: 2 bacon rashers, rind removed, grilled until crisp and finely chopped,
combined with 2 hard boiled eggs, roughly chopped, can be added to the potatoes
to make a flavoursome potato salad.

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 DESSERTS
Strawberry Marshmallow Delight Serves 4-6
1 punnet fresh strawberries
100g packet pink marshmallows
1 tablespoon strawberry conserve jam
1 cup thick natural yoghurt
1 1/4 cups thickened cream
2 tablespoons toasted almond flakes

1. Wash, hull and slice strawberries in half.

2. Snip marshmallows in half with scissors.
3. Lightly fold strawberry conserve into yoghurt.
4. Whip cream to soft peaks.
5. In a large bowl, carefully mix ingredients together. Pour into individual serving
bowls. Chill before serving.

Berry Yoghurt Meringue Serves 6

1 cup thick natural yoghurt
1 punnet mixed fresh berries (blueberries, blackberries, raspberries)
300ml thickened cream
1 kiwi fruit
2 passion fruit
1 commercial pavlova shell or 6 individual meringue cases

1. Use 1/4 cup of the fresh berries and puree in a blender.

2. Beat cream at high speed with an electric beater until firm peaks form, add yoghurt
and berry puree and continue beating until mixture becomes firm.
3. Spoon into pavlova shell and decorate with berries, kiwi fruit and passionfruit pulp.

Russian Port Fruit Compote with Yoghurt

A classical Russian dessert, with the light fruity flavour of Ruby Port. Also great for
brunch!
Serves 6
1 750ml bottle Ruby Port
550g assorted dried fruits (figs, prunes, pears, apricots, apples)
1 cup water
1/3 cup soft brown sugar
1 cup natural yoghurt
2 cinnamon sticks
1/2 cup slivered almonds, toasted
2 cloves

1. Bring port, water and brown sugar, cinnamon sticks and cloves to boil, in a large
saucepan. Add dried fruits, cover and simmer stirring occasionally with a wooden
spoon until fruits are tender, about 10 minutes.
2. Cool to room temperature, chill (can be covered and refrigerated overnight).
3. Serve stewed fruit in 6 individual dessert glasses, top with yoghurt and sprinkle
with slivered almonds.

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 Cakes & Breads
No Fuss Honey Cake
100g sugar
150mls natural yoghurt
225g self raising flour
1 teaspoon ground cinnamon
11/2 tablespoons honey
1/2 teaspoon peppermint essence
1/2 teaspoon bicarbonate of soda
1. Preheat oven at 180°C. Lightly grease an 18cm ring cake pan.
Line base with greaseproof paper.
2. Mix the sugar and yoghurt together in a large bowl.
3. Gradually add the flour, cinnamon, honey and peppermint essence. Dissolve the
bicarbonate of soda in 1 teaspoon water and stir into cake. Beat well for two
minutes.
4. Pour into prepared cake pan and bake at 180°C for 40-45 minutes.

Lebanese Semolina Cake

Cake Ingredients
11/4 cups sugar
11/4 cups thick natural yoghurt
1 egg beaten
2 cups fine semolina
1/2 cup ground almonds (almond mea/)
grated rind of 1 orange
1 teaspoon baking powder
1 teaspoon rose water
1 teaspoon orange flour water
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla essence
1/4 cup pine nuts (for decoration)
Rosewater Syrup
1/2 cup sugar,
1/2 cup water,
1 teaspoon rose water
1. Pre-heat oven at 110°C. Lightly grease a 20cm square cake pan.
2. Mix sugar, yoghurt and egg in a large bowl. Add remaining ingredients and stir
until well combined.
3. Pour mixture into cake pan. Bake until cake is set and top is a pale golden
brown, about 40 minutes.
4. While cake is baking, prepare the Rosewater Syrup.
Bring sugar and water to the boil in a small saucepan. Reduce heat and
simmer 5-1 minutes. Add rose water. The syrup is ready when it coats a
wooden spoon. Set aside and cool to lukewarm.
5. Once cake is cooked, remove from oven and lightly score the cake top into 16
5cm squares. Press 1-2 pinenuts into each square. Drizzle rosewater syrup over
the cake. Return cake to the oven, bake until syrup is absorbed, about 10 minutes.
Allow cake to cool in tin on a cake cooling rack. Cool completely, cut cake along
scorings and serve.
Delicious served with black coffee.

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 Spicy Fig Oatmeal Loaf
125g self raising flour
100g oat bran
60g brown sugar
150g chopped dried figs
25g chopped peanuts
1 teaspoon cinnamon
100g butter
1/2 teaspoon mixed spice
150mls thick natural yoghurt
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda

1. Pre-heat oven at 180°C. Lightly grease a large (12cm x 22cm) loaf tin.
Line the base with greaseproof paper.
2. Mix flour and oat bran together in a large bowl. Rub in the butter.
Add the sugar, figs, nuts and spices; mix well.
3. Warm the yoghurt in a small saucepan, add golden syrup and bicarbonate of soda
and mix well, until frothy. Pour into the flour mixture, stir in well. Spoon into prepared
tin. Bake at 180°C for 30 minutes. Served sliced with butter.
Variations: Try substituting dried figs with: dried apricots, dates or even mixed nuts.

DRINKS
Drinks
Yoghurt mixed with cool fruit juices, fruit or milk makes an ideal light and
refreshing drink anytime of the day.

Lassi Serves 2
250mls natural yoghurt
1 teaspoon rosewater
250mls milk
1/2 teaspoon ground cardamon seeds
1 tablespoon hone
Combine all ingredients in a blender and blend until smooth. Pour into two tall
glasses and serve immediately.

Peach Yoghurt Shake Serves 1

1 medium peach, peeled and chunked
1/4 teaspoon vanilla essence
125mls cold milk
125mls natural yoghurt
Combine peach and milk in blender and blend until smooth. Add vanilla and
yoghurt and continue blending for several seconds. Pour into a glass and serve at
once.
Variation: Other fresh fruit may be substituted for peaches. Try bananas,
strawberries or raspberries.

Yoghurt Fruit Nog Serves 2

250 mls natural yoghurt
250mls of your favourite fruit juice - e.g. orange or pineapple
Place yoghurt and fruit juice in blender and blend until combined. Add sugar or
honey to taste. Serve chilled.
Variations: Try combining orange with pineapple or apricot juice.

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