BAKE WITH YOGURT RECIPES

HARISSA COD BAKE | SAINSBURY'S RECIPES

Harissa cod bake | Sainsbury's Recipes image

Cod smothered in a spicy harissa paste and grilled with a colourful mix of veg is what’s on our menu for Easter lunch. Serve with our Mediterranean grains to complete the dish.

Provided by Sophie Axford-Hawkins

Total Time 38 minutes

Prep Time 5 minutes

Cook Time 32 minutes

Yield 2

Number Of Ingredients 11

Ingredients

2 tbsp yogurt
2 tbsp harissa paste
250g cod fillets
1 red onion, sliced thinly
3 cloves of garlic, crushed
3 peppers, mixed colours, sliced thinly
150g cherry tomatoes, chopped
2 tbsp olive oil
3 bay leaves
Mediterranean mixed grain pouch
Serve with some fresh basil

Steps:

Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.

Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.

Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.

Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.

Nutrition Facts : Calories 540 calories, FatContent 18.0 grams, SaturatedFatContent 3.2 grams, SugarContent 23.0 grams, SodiumContent 0.0 milligrams salt, CarbohydrateContent 44.0 grams, FiberContent 18.0 grams, ProteinContent 40.0 grams

BLUEBERRY YOGURT MUFFINS RECIPE: HOW TO MAKE IT

Blueberry Yogurt Muffins Recipe: How to Make It image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. —Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 muffins.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

Steps:

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 228 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 33g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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HARISSA COD BAKE | SAINSBURY'S RECIPES

Cod smothered in a spicy harissa paste and grilled with a colourful mix of veg is what’s on our menu for Easter lunch. Serve with our Mediterranean grains to complete the dish.
From recipes.sainsburys.co.uk
Total Time 38 minutes
Calories 540 calories per serving

Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.

Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.

Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.

Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.

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BLUEBERRY YOGURT MUFFINS RECIPE: HOW TO MAKE IT

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. —Cindi Budreau, Neenah, Wisconsin
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Breakfast, Brunch
Calories 228 calories per serving

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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