Lime Pickle Yoghurt

Last night I fell across a taste sensation! I originally made this recipe as a salad dressing because I had been craving the sour lime pickle served in Indian restaurants.
Upon tasting the mix I realised it would make the perfect savory afternoon snack, it would act as versatile base for so many different options.
It sort of reminds me of eating the beautiful Indian dish called 'chaat', you would need to look it up to fully understand, but most definitely tasty and moreish.

The slight sweetness of the yoghurt balances the lime pickle beautifully, and I would possibly add roasted cashew nuts or almonds, maybe even a little bit of grilled chicken. I have to admit though, this mix works beautifully on its own!

INGREDIENTS
Qty of Barambah Bush Honey Yoghurt
Dessert Spoon of Sour Lime Pickle - I use this supermarket brand
- You need to test it to taste, it depends very much on how sour you would like the dish to be

METHOD
Combine and serve, that simple!

Next: I've begun looking at low oil lime pickle, I'll try my best to keep you updated!

Bill's Avocado Salsa

I'm blessed living in the vicinity of three of Bill Granger's restaurants. Last weekend I made some of his famous avocado salsa, it was a revelation! Fantastic with grilled meats, as a dip, or sprinkle over lettuce leaves for a quick salad. Ever so versatile!

INGREDIENTS
2 ripe Avocados, stones removed and diced
15 g coriander leaves
2 tablespoons Lemon Juice or Lime juice
2 tablespoons finely chopped spring onions 
1 Tomato quartered, seeded and finely sliced
1 dash Tabasco sauce
sea salt
freshly ground Black pepper  

METHOD
- Place all the ingredients in a bowl and stir very gently to combine.

- And here? The best salsa you will ever have (just three ingredients!)

Adapted from: http://www.lifestylefood.com.au/recipes/149/sweetcorn-fritters-with-avocado-salsa

Creamy Zucchini Soup

I now have such a bank of good soups to rely upon it's not often that I feel I need to look for something new. Today I have felt like eating a soup with 'something green in it' and I found this recipe.

Sorry, I wont be serving it with the fries as pictured :)  

INGREDIENTS
1/2 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 cups diced zucchini (3 medium)
1 teaspoon basil
Small handful or chopped parsley
1/4 teaspoon oregano
1/4 teaspoon tarragon
1 teaspoon honey
Dash nutmeg
3 cups chicken stock
3/4 cup lite carnation evaporated milk
Salt
Black pepper

 METHOD
- In a large saucepan heat butter and olive oil over medium-low heat.
- Add onion and garlic and cook over medium-low heat until very tender and translucent (8-10min).
- Add zucchini, salt, pepper, basil, parsley, oregano, tarragon, honey, nutmeg, and and cook for 2 minutes.
- Stir in stock and milk.
 - Bring to a simmer and cook until zucchini are tender.
 - Remove from heat and puree if necessary.

Tip: If you are making the soup a while before eating, add the evaporated milk and parsley when you are reheating and preparing to serve.

Serves 5

Numbers per serving: Calories 136; Protein 6 g; Fat 9 g; Carbs 9 g; Sugar 3 g; Sodium 606 mg

Adapted from: http://eatingwelllivingthin.wordpress.com/2009/09/02/have-an-over-abundant-zucchini-plant-or-10/