Katie Caldesi's Recipes with Tims Dairy Yogurt
Katie is a local, renowned chef and cookery writer from Gerrards Cross, Buckinghamshire. With her husband, Giancarlo, she has opened two highly accredited restaurants, one in London and Caldesi in Campagna in Bray, and they also run their own cookery school.
Based locally to our Dairy, Katie loves using the range of Tims Dairy yogurts in many of her delicious recipes and has created some wonderful seasonal recipe ideas especially for you to experiment with and enjoy.
For further yogurt recipe ideas from Tims Dairy please click here.
Autumn and Winter Warmers! October to March
Pumpkin Souffle with Sage and Butter Sauce
Such a delicious treat for the autumn season I love making this for lunch or dinner guests, it is a guaranteed crowd pleaser.
For the souffle
- 240g pumpkin or butternut squash (roughly half a squash)
- 30g salted butter
- 30g 00 or plain flour
- 100ml milk
- Salt and pepper
- Half a teaspoon of grated nutmeg
- 1 bay leaf
- 50g Parmesan, finely grated
- 2 tablespoons of Tims Dairy Greek Style Natural Yogurt
- 3 eggs, separated
For the sage butter
- 25g salted butter
- 16 sage leaves
Preheat the oven to 200˚C/400˚F/Gas 6. Cut the squash into two pieces and wrap each one in foil. Bake for up to an hour or until the squash is soft. Remove from the oven and remove the flesh discarding the seeds and skin. Set aside.
To make the soufflé, melt the butter in a medium saucepan and add the flour, stirring to blend. Let the mixture bubble gently for a few minutes. Meanwhile heat the milk with the salt and pepper, nutmeg and bay leaf until boiling point. Pour this into the butter and flour mixture in the saucepan and stir until you have a thick but smooth paste. Remove from the heat. Add the Parmesan followed by the pumpkin and stir through. Leave to cool for a few minutes while you generously grease four medium or six small ramekin dishes with butter.
Now add the yogurt and egg yolks to the pumpkin mixture and stir to combine. Whip the egg whites until you have stiff peaks. Mix two heaped tablespoons of egg white into the pumpkin first to loosen the mixture, this is called the sacrifice. Then gently fold in the rest of the egg whites until all the ingredients are combined. Spoon this into the ramekins and bake for 15 minutes. They should be well risen and browned.
While the soufflés are cooking, prepare the sauce by melting the butter in a pan and adding the sage leaves. Cook for a couple of minutes and then pour into a warmed jug. Remove the soufflés from the oven and serve straight away. At the table make a small hole in the top of each and pour in the sage butter allowing a little to splash over the top.
Sticky Toffee Pudding with Butterscotch Sauce
Such a satisfying treat and loved by everyone, this pudding is easy to make and the yogurt makes it very moist and sticky. It is also a perfect addition to the sauce.
Serves 6
For the pudding
- 175g stoned dates, roughly chopped
- 150ml boiling water
- 1 teaspoon bicarbonate of soda
- 85g salted butter, softened, plus extra for greasing
- 60g dark muscovado sugar
- 60g light brown sugar
- 2 eggs
- 100g Tims dairy Greek style natural yogurt
- 175g 00 flour or plain flour
- 1 teaspoon baking powder
For the sauce
- 75ml double cream
- 100g dark muscovado sugar
- 75g salted butter
- 75ml Tims dairy Greek style natural yogurt
Soak the dates in the boiling water with the bicarbonate of soda for 10 minutes. Mash them with a fork to break them up. Preheat the oven to 180oC, Gas mark 4, fan 160oC. Grease a loaf tin with butter. Cream the softened butter with the sugars until smooth and then beat in the eggs followed by the yogurt and date mixture. Sieve the flour and fold into the mix. Pour into the buttered tin and bake for around 30-35 minutes or until a skewer comes out clean. Allow the loaf to rest for a few minutes before turning out onto warm serving plate.
To make the sauce heat the cream, sugar and butter together over a medium heat, stirring until smooth. Remove from the heat and allow to cool for a few minutes. Stir in the yoghurt. Pour half over the cake and put the rest in a warm jug. Serve with more Tims Dairy Greek Style Yogurt to cut through the sweetness.
Roasted Butternut Squash and Fennel with Dill and Yogurt Sauce
So simple and so effective, the flavours from the fennel and butternut squash work in perfect harmony with the yogurt sauce.
Serves 4 to 6
- 1 butternut squash, cut into 1 cm slices
- 2 bulbs of fennel, cut into 0.5cm slices
- 4 tablespoons of extra-virgin olive oil
- 4 garlic cloves, squashed and peeled but left whole
- Few sprigs of thyme or rosemary
- Salt and pepper
- 125g Tims Dairy Greek style natural yogurt
- Handful of fresh dill, finely chopped
Preheat the oven to 180°C. Lay the squash and fennel slices onto a baking tray and toss with the oil, garlic, thyme, pepper and salt. Make sure the herbs are under the vegetables so that they don’t burn and bake for 20-30 minutes until lightly browned and cooked through. Meanwhile mix the yogurt with the dill and season to taste with pepper and salt. When the vegetables are ready serve drizzled with the yogurt sauce.
More about Katie's cookery courses can be found at www.caldesi.com . Do keep looking at this page for new seasonal recipe ideas with yogurt!
