Yoghurt

August's ingredient of the month is yoghurt. I hate yoghurt, (I do like frozen yoghurt but thats not real yoghurt). My dietitian says I have to learn to like it. Apparently the good bacteria for my body such as lactobacillus acidophilus outweighs my decision not to eat it. To encourage me, my dietician said to 'be creative and come up with a unique combo with fruit, granola, cereal and nuts' as well as to try different yoghurt flavours. The trouble is I don't like cereal, grains or nuts!

I do like the idea of building my yoghurt like a parfait with lots of yummy sweet layers or a yoghurt mousse or as cupcake icing fancy like strawberry rhubarb and youghurt cupcake ... or maybe if I serve it into a nice cocktail glass as if its a dessert? Ok so these are different ways to avoid eating the yoghurt raw...

So, what are your favourite yoghurt combos? What some tips getting over the yoghurt taste? Can I just have a banana smoothie instead?!

Image source 1, 2

Gingerly Love

Ginger is our ingredient of the month!

It is common tradition for new Chinese mums to have a ginger based diet right after giving birth. It is believed that ginger will strengthen the mother's blood production and immune system. A typical dish is Ginger and Pig trotters in black vinegar (black vinegar is used to cleanse the womb of residual blood clot). I remember my great Aunt simmering this strange and smelly dish for several hours until the trotters were tender and tasty for my mother.

No, I am not going to share that chinese ginger recipe (phew). Instead, I have put together a refreshing Ginger Limeade drink recipe – great for a casual get together and it is a kid-friendly beverage. Miss Kristy & I love putting a twist on traditional beverages such as lemonade, orange juice and this gingery limeade sounds super chic (a great crowd pleaser I say).

Sparkling Ginger Limeade

• 4 cups sparkling water
• 1/2 cup freshly squeezed lime juice
• 1/2 cup organic fine sugar
• 1/2 teaspoon of freshly grated ginger

Whisk together all these ingredients until the sugar dissolves. To garnish, add lime slices. Serve over ice.

Make it an afternoon delight with friends.

• Compliment the drink with Apricot Cake Slices (thanks to miss Kristy)
• Dress up your drinks with fancy stripe straws by Montresor
• Like a Margarita, run a lime wedge around the rim of your glass and dip it in sugar
• Got leftover fresh ginger? Freeze it in a freezer bag or container (its easier to grate when frozen)

Ingredient of the Month: Rhubarb

Another feature to our blog as most of us are foodie lovers - is ingredients of the month where I will pick less common ingredients.

The first I heard of Rhubarb is on a desert menu at a fancy restaurant. Is Rhubarb a fruit or a vegetable? It is like a red celery with beet like leaves. Technically it is a vegetable but it is treated like a fruit. So I decided to do some research...

• Can be eaten raw or cooked.
• Rhubarb is available all year round with best value being from May to August.
• A good source of dietary fibre.
• Rhubarb contains some vitamin C.
• The strange bitter taste is from the oxalic acid that is why it is commonly used for deserts.
• Crisp, young, plump stalks which are long and brightly coloured are the best ones to buy!
  (source via fresh for kids)

Some Rhubarb recipes:

• Caramelised Rhubarb & Custard Tarts (yummmy!)
• Waffles with Rhubarb
• Apple and Rhubarb Crumble
• Rhubarb Recipes from Lifestyle Food

Love to hear any Rhubarb recipes or tips you all have! I am yet to experiment with Rhubarb