Tag Archives: yoghurt

Rachel’s Organics Pumpkin Pie Recipe

Posted on by Abi

PPierecAutumn means pumpkins and if there is one dessert that all my family anticipate then that is Pumpkin Pie! We’ve made it using fresh pumpkins, and I even created mini pie-lets. But that doesn’t mean we have one favourite recipe and we’re always looking for new variations. Rachel’s Organics sent me over their new Pumpkin Pie recipe and we’ll be trying it out this weekend in time for Halloween!

Ingredients

320g ready to roll short crust pastry

425g canned pumpkin (we used Libby’s)

140g caster sugar

½ tsp ground nutmeg

½ tsp ground cinnamon

2 eggs beaten

25g butter melted

100g Rachel’s Greek Style Low Fat Yogurt

Topping

200g Rachel’s Greek style Apple & Cinnamon Yogurt

A sprinkle of ground cinnamon

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).

2. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.

3. In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.

4. Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.

5. Leave to cool then remove the pie from the tin.

6. To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.

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Rachel’s Organic Apple & Cinnamon Yogurt & Apple & Cinnamon Fudge Recipe!

Posted on by Abi

As any longtime reader of this blog will know I’m a huge fan of Rachel’s Organic yogurts. Last Christmas we made their fabulous Christmas Ice Cream Bombe, so when I heard they had brought out a new Limited Edition yogurt I was only too keen to try it. We also created our own recipe using the new flavour, Apple & Cinnamon Fudge!

The brand new Apple & Cinnamon yogurt is unfortunately a limited edition. I say unfortunately because it’s absolutely delicious and I could happily have a pot in my fridge at all times. The fresh tang of apple mixed with the dreamy creamy yogurt and spice of cinnamon is like Christmas in a pot! I sincerely believe that everyone should try this new flavour before they lose the opportunity, it’s just that yummy!

I love the Rachel’s Organic website for the recipes they provide, so I eagerly browsed for a recipe using my favourite new flavour. When I discovered that none existed I turned to my husband and his fudge making skills and he created this scrumptious Apple & Cinnamon fudge.


Festive Apple & Cinnamon Fudge

5 Tbsp Double Cream

5 Tbsp Rachel’s Organic Apple & Cinnamon Yogurt

25g Unsalted Butter

450g Granulated Sugar

Heat the cream, sugar and butter in a pan on a low heat until the sugar is completely dissolved. Add the yogurt and heat until 120C, making sure to continue stirring while heating so the mixture does not catch on the bottom of the pan. Remove the pan from the heat and beat until the mixture begins to thicken. Pour into a prepared pan and leave to cool.

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Rachel’s Organic Ice Cream Bombe Recipe!

Posted on by Abi

I was recently sent a box full of Rachel’s Organic yogurts. Amongst the new flavours were some old favourites, so I decided to try out one of Rachel’s new seasonal recipes to share with out all. Here’s how I got on!

I loved the sound of this recipe as soon as I read it, ice-cream, fruit and Rachel’s, what’s not to love! As we had family coming to share in our new year festivities it seemed like the perfect time to give this recipe a try. It was absolutely amazing! The sauce came out a little too thick (and rather less photogenic) but it tasted sensational and I think this wondrous little pudding will become a firm family favourite.

What You’ll Need

200g dried fruit (sultanas, sour cherries, cranberries, blueberries)

6 tbsp brandy or dark rum (optional)

2 tbsp dark brown sugar

350ml double cream

300g Rachel’s Greek Style Bio Live Natural Yogurt

100g Rachel’s Low Fat Vanilla Bio Live Yogurt

200g frozen berries (raspberries or mixed summer)

For the sauce:

200g cranberries, fresh or frozen

100g caster sugar

1 tbsp cornflour

2 tbsp water

Step 1

Soak the dried fruit in the alcohol (we used Brandy) and leave overnight. Tip. Rachel’s suggest that you can also microwave the fruit on high for 2-3 minutes if you’re short on time.

Step 2

Line a 2 litre pudding basin with clingfilm, leaving enough overhang to cover the pudding completely.

Step 3

Whip the cream and yogurts to soft peaks, add the frozen berries (we used raspberries) and stir. Add the soaked fruit and mix well.

Step 4

Carefully spoon into the pudding basin, pushing the mixture down and leveling off the surface. Cover with the leftover clingfilm. Place in the freezer overnight.

Step 5

Before serving remove the pudding from the freezer to allow it to thaw slightly. Then invert the basin onto a plate to release the pudding. Peel off the clingfilm.

Step 6

To make the sauce place the cranberries and sugar into a saucepan and gently heat until all the sugar has dissolved. Mix together the cornflour and water and gradually add to the cranberries and sugar. Allow to thicken and then remove from the heat. Pour the sauce over the bombe and allow to trickle down (I got a little over enthusiastic with the sauce as you’ll see in the picture).

For more yummy recipe ideas from Rachel’s Organic visit www.rachelsorganic.co.uk.

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