HOW TO MAKE YOGURT DROPS RECIPES

Steps:

• Preheat the oven and line 2 baking sheets with parchment paper. Arrange 2 racks to divide the oven into thirds and heat to 200°F. Line 2 baking sheets with parchment paper and set aside.
• Drain off the chickpea liquid. Drain off the liquid from the can of chickpeas through a fine-mesh strainer into a measuring cup. Save the chickpeas for another use. You should have about 3/4 cup of this liquid (called aquafaba).
• Whip the aquafaba and cream of tartar to soft peaks. Transfer the aquafaba to the bowl of a stand mixer fitted with the whisk attachment and add the cream of tartar. (Alternatively, use an electric hand mixer and large bowl.) Whip on medium speed until soft peaks form, about 3 minutes.
• Add the sugar and vanilla and whip to stiff peaks. While continuing to whip on medium speed, gradually add in the sugar and vanilla. Once all the sugar has been added, continue to whip until stiff peaks form, 5 to 7 minutes more.
• Gently fold in the yogurt and beet powders. When the aquafaba is fully whipped, gently fold in the yogurt and beet powders until fully incorporated.
• Transfer the meringue to a piping bag and pipe the drops. Transfer the meringue to a piping bag fitted with a small, round tip. (Alternatively, use a zip-top bag as a piping bag and cut a small hole in one corner.) Pipe the meringue onto the baking sheets into dime-sized rounds. The piped rounds can be spaced close together.
• Bake for 1 hour at 200°F. Bake until dry to the touch, about 1 hour.
• Cool and store. Remove the drops from the oven and cool completely before storing in an airtight container.

Steps:

• 1. This is an easy way of cooking whole salmon fillets. It’s simple to serve and just as good cold as it is hot. If you’re not sure how to prepare the fish, get your fishmonger to do it for you. I’ve cooked it on a wooden plank in my outdoor wood-fired oven, but you can cook it in a large roasting tray in the oven.
  2. Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don’t fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)
  3. Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.