How can you flavor natural yogurt

Sweet Home - A blog about living, eating and being.

A delicious breakfast bowl consists of yogurt and lots of fruits and berries. I like to sweeten them with a little maple syrup and top them with crispy granola. You can do the same in a spicy way, and you have a fine lunch or a small dinner. To do this, pour vegetables, herbs, lettuce and nuts over the yogurt. Carrot, celery and tomatoes are very fine. Cut everything into cubes and mix with lemon juice, hazelnut oil and a little salt. Pour the vegetable salad over a yogurt and garnish generously with cress and coarsely chopped hazelnuts. You can also give such bowls an oriental twist: cut tomatoes, cucumbers and oranges into cubes. Mix them with pomegranate seeds and plenty of chopped parsley and peppermint. If you like, you can also add onions. But I don't like raw onions, I just find them too dominant and therefore rarely recommend them. Mix everything with olive oil, a little honey and season with a little salt and sumac. Sumac is an oriental spice that you can get at Globus Delicatessa, for example. Now serve everything over yoghurt and garnish with pistachio nuts. By the way, these can be salted. The vegetable and fruit salad needs less salt. Since it's not yet the orange season, replace these with watermelons - wonderful! (Image via: The Botanical Kitchen)

1 - curry rice

When I was a child, my father usually cooked. My mother cooked until I went to school and when my father wasn't home. My father worked in a laboratory and later changed jobs. Suddenly he didn't have so much manual work to do, and that led him into the kitchen. Sometimes there was curry rice, and I loved this especially. Of course, when I was growing up in Switzerland, Asian cuisine wasn't really Asian, and the curry rice was simply cooked with a curry mix. There was also chicken or tomatoes or both. We like simple dishes in everyday life, and today you can easily get the best spices and ingredients. So try a curry pilaf with peas and serve it with yogurt for a simple dinner. (Image via: Recipe tin eats)



2 tbsp olive oil or ghee (this is boiled butter the Indian way)

1 shallot, finely chopped

1 clove of garlic, finely chopped

300 g rice such as basmati or jasmine

3 teaspoons of curry powder such as Madras curry

4.5 dl water


1 good handful of pistachios or cashew nuts, roughly chopped

150 g frozen peas

1 lime

1 good handful of coriander, roughly chopped

Put the oil or ghee in a pan and heat it up. Now the shallot is added. Of course, you can also take onions and a lot more of them. But just, I'm not a big onion fan and only cook with a shallot. Slowly sauté the shallot in the fat until it becomes fragrant and transparent. It takes about 5 minutes. Add a little salt and the garlic. Then let it simmer until the garlic smells fragrant. Now the rice is added. Mix well and mix in the curry powder. Now steam everything well while stirring until the curry sticks a little to the bottom of the pan. Pour the water over it and let everything boil. Cover and cook on a low fire for about 15 minutes. Then add the frozen peas. Mix in, take the pan off the fire, cover with a kitchen towel and cover with the lid and steam for about 5 minutes. Stir well and mix in the chopped nuts, some chopped coriander and some lime juice.

Ingredients for the yogurt sauce:


2 small cups of natural yoghurt (180 g each)

1/2 cucumber, roughly grated

1 good handful of coriander, roughly chopped

1 pinch of salt

black pepper from the mill

1 pinch of ground cumin

Squeeze the grated cucumber with a kitchen towel. Mix the yogurt with the cucumber, cumin, salt, pepper and chopped coriander. Serve the yogurt with the rice.

Which yogurt goes well?

Natural yoghurt plays the main role in all recipes. But should you use classic natural yogurt or Greek yogurt? For a long time I bought Greek yoghurt in our coop in the neighborhood. Until my brother, who is very deeply involved in healthy eating, explained to me that this was not real Greek yogurt. The real Greek yogurt is only made with milk, but with about four times as much milk as the classic yogurt. The yoghurts that are labeled “the Greek way” have cream as an additive. Real Greek yogurts are not that easy to find. Sometimes the rich creaminess of a Greek yogurt is good for a dish. But normal yogurt is sufficient for many dishes. Both regular yogurt and real Greek yogurt are healthy. Perhaps you know, dear Sweet Home readers, good shops that offer real Greek specialties and have real Greek yoghurt in their range? (Image via: Wallflower Kitchen)

2— Fried potatoes

Fried potatoes are pure comfort food. Even the smell of the potatoes fried in oil exudes a cozy feeling of being at home. Serve the potatoes with yogurt. It's much healthier than ketchup or mayonnaise sauces, for example. And of course much more refined and refined. (Image via: Cup of kale)
That's how it works:
Peel the boiled potatoes and cut into slices or cubes. Fry slowly and possibly in portions in olive oil until golden and crispy. Add the finely chopped rosemary and salt 5 minutes before the end of the roast. For the yoghurt sauce, mix yoghurt with lemon juice, a pinch of salt and chives cut into rings. Serve the fried potatoes with lemon wedges, edamame beans and the yogurt sauce.

3— Greek chicken

Cooking everything in the oven at once is easy and tastes delicious. (Image via: Parade)



1 tbsp dried oregano

1 tbsp finely chopped garlic

1 tbsp paprika

1 peperoncino, finely chopped

1 cup of yogurt

3 tbsp olive oil

The juice of 1/2 lemon

800 g potatoes, peeled and cut into large pieces

4 chicken legs

8 carrots, peeled and cut into pieces

Mix the oregano, garlic, paprika, peperoncino, olive oil, yogurt and lemon juice together to a marinade and marinate the chicken legs in it for at least 2 hours.

Mix the potatoes and carrots with olive oil, salt and, if you like, a little oregano or rosemary. Spread the chicken thighs, potatoes and carrots on a baking sheet lined with baking paper or in a large baking tin and roast everything in the oven at 200 degrees for about 1 hour.

Ingredients yogurt sauce:

Preparation of the yogurt sauce and completion:

400 g yogurt

1 handful of peppermint, chopped

1 handful of dill, chopped

1 good pinch of sumac

some olive oil

Mix all the ingredients into a sauce. Serve the dish with the yogurt sauce and garnish with fresh herbs.

4 - cucumber salad

Do you know those wobbly, uninspired cucumber salads that are sometimes offered at salad buffets? Forget it. With cucumber, chilli oil and yoghurt, a completely new principle is created for enjoying cucumbers as a salad. (Image via: Dishing out health)

Ingredients chilli oil:


2.5 dl grape seed oil

5 star anise

1 cinnamon stick

2 bay leaves, dried

3 tbsp Szechuan peppercorns

100 g chilli flakes

Put the oil with the star anise, cinnamon, bay leaf and peppercorns in a pan and heat slowly. Let everything simmer for about 30 minutes at 220 degrees. The oil must not get hotter. Put the chilli flakes with a little salt in another pan and pour the oil over the chilli flakes using a sieve.

Ingredients salad:

Preparation of the salad and completion:

1 cucumber, cut into thick slices

2 tbsp sesame seeds, toasted

2 tbsp rice wine vinegar


400 g yogurt

1 handful of peppermint, roughly chopped

Cut the cucumbers into large pieces and mix them with the rice wine vinegar, peppermint and sesame seeds, salt to taste. Now distribute the yogurt in bowls, place the cucumbers on top and drizzle with chili oil.

5 - eggplant

This simple vegetable dish is elegant and can be served very nicely on a large platter. Rice or fried potatoes or just good bread go well with it. (Image via: Honey and dates)



800 g eggplant

Salt like Maldon Seasalt or Fleur de Sel

olive oil

2 shallots, chopped

2 cloves of garlic, finely chopped

1/2 peperoncino, finely chopped

1 pinch of cinnamon

1 tbsp honey

1 can of chopped tomatoes (400 g)

1 handful of parsley, chopped

2 cups of yogurt (180 g)

Slice the eggplants lengthways and season them well. Let them stand salted for about half an hour and then rub them dry with a cloth or kitchen paper. Fry them on both sides in a frying pan with a little olive oil, keep warm. Now you can add a little olive oil to the pan and steam the shallots in it until they are transparent and fragrant. Add the garlic, chili peppers and cinnamon. Continue to steam until everything smells fine, stir in the honey and add the chopped tomatoes. Season to taste with salt. Simmer the sauce for about 30 minutes. Place the aubergines on a warm plate and spread the tomato sauce over them. Mix the yogurt well and also spread over it. Pour some sumac over it and sprinkle with chopped parsley.

6 - Grill skewers

You can serve these Greek-inspired chicken skewers with tzatziki. (Image via: Recipe Tin Eats)



800 g chicken, cut into cubes

1 dl olive oil

the juice of one lemon

1 tbsp dried oregano

1 tbsp dried peppermint

2–3 bay leaves, mashed

2 tbsp white wine

3 cloves of garlic, grated or finely chopped

salt and pepper

Mix all the ingredients together and marinate the cubed chicken in it for at least 2 hours. Then skewer the pieces of meat with pieces of pepper and onion pieces. If you use wooden skewers, soak them in water first so that they do not burn. The skewers are now ready to grill.

The Tsatziki gently mix with grated cucumber, Greek yogurt, salt, pepper and chopped peppermint. If you like, you can also add a grated clove of garlic.

7 - cauliflower

Cauliflower is a wonderful vegetable with which you can conjure up interesting, special dishes. (Image: Tending The Table)
That's how it works:
Put sultanas in orange juice. Roast pine nuts. Cut a large cauliflower into florets and place them on a baking sheet lined with baking paper. Pour olive oil and salt over it and mix well. Roast in the oven at 200 degrees for about 20 minutes. In the meantime, put some olive oil and honey in a pan. Add the chopped garlic and hot peppers. When they smell good, add the sultanas with the orange juice. Season with salt and pepper and remove from the fire. Mix in finely chopped herbs such as parsley, basil and peppermint. Add the pine nuts. Coat the plate with Greek yogurt. Mix the cauliflower florets with the herb sauce and arrange them over the yogurt. Feta cheese pieces and pomegranate seeds on top are also fine.

8 - Roasted Tomatoes

I make my quick-quick gourmet meal with tomatoes, fried eggs and yogurt. I fry tomatoes with butter and basil, beat eggs over them and serve everything on a plate on which I spread natural yoghurt beforehand. As a fine, simple dinner, it is also a bit slower, more delicate and without eggs. (Image via: House and Home)
That's how it works:
Place fresh tomatoes and a few whole cloves of garlic on baking paper. Add fresh oregano. Drizzle everything with olive oil and a little honey and pour salt over it. I always need Maldon Seasalt or Fleur de Sel. Roast everything slowly in the oven at 200 degrees. After about 30–40 minutes, the tomatoes are finely caramelized. Squeeze some of the garlic, which is now sweet and mild, over the tomatoes. Serve the tomatoes on the bed of yogurt and drizzle a little real balsamic vinegar over them.


A fantastic dish that goes with this theme goes with rice and yogurt and is by master Jamie Oliver. It is worth re-cooking, because it tastes wonderful and is very easy. I do it with a shallot instead of two onions and use normal canned tomato paste.


Images via food blogs, blogs and magazines:The Botanical Kitchen, Wallflower Kitchen, Cup of kale, Parade, Dishing out health, Honey and dates, Recipe Tin Eats, Tending The Table, House and Home, Jamie Oliver.

Marianne Kohler Nizamuddin is a journalist, stylist and creative consultant. Her job took her to Paris, New York and Munich and for a few years as head of fashion for the magazine “annabelle”. Today she works independently for companies and agencies at home and abroad. Follow her on Instagram and visit her website with blog: “Styles and Stories”.