Oman dining: One ingredient 5 ways, yoghurt
January 1, 2018 | 6:42 PM
by Times News Service
Make a yoghurt dip and have with some celery sticks for a great snack.


Blend 1 1/2 cups orange juice, 1 cup pineapple yoghurt, and 2 scoops vanilla ice cream in a blender until smooth, or place ingredients in a container with a tight fitting lid and shake the shake until well mixed.


Beat 1/2 cup creamed cottage cheese with fork in small bowl. Add 1 tablespoon finely grated carrot, 2 teaspoons finely grated onion, 1 teaspoon finely grated green pepper, 1/2 teaspoon salt, 1/8 teaspoon garlic salt, dash white pepper, 1 teaspoon dill weed, 1 teaspoon dried mustard, and mix well. Fold in 1/2 cup plain yoghurt. Cover and chill.


Wash 300g fresh cut fruit in season, and place in a glass bowl and cover with sugar to taste. Let stand for a couple of hours. Take 1 packet instant vanilla pudding powder to mix with 4 cups of milk and prepare according to directions on the packet. Chill. Mix pudding well with chilled 4 cups plain yoghurt until smooth. Pour over fruit just before serving. Decorate with some well chosen fruits and serve with wafers or ladyfingers (cookies).


Preheat oven to 175C degrees. Melt 2 tablespoons butter in a shallow baking dish; place 4 chicken split breasts, skinned in the pan. Bake, uncovered, about 30 minutes. Meanwhile, over low heat, sauté 1/2 cup chopped onion and 1/2 cup chopped celery until tender in 2 tablespoons butter in a saucepan. Dissolve 2 tablespoons cornstarch in 1 cup chicken broth and add to sautéed mix, stirring until thickened. Add 1 cup low fat yoghurt, 1/2 cup white grape juice, 1 tablespoon lemon juice and coarsely ground black pepper, to taste, stirring until blended.

Remove pan from oven. Turn each chicken breast and cover with 1 cup sliced fresh mushrooms. Pour sauce over all. Bake, uncovered, for another 30 minutes or until chicken is done.


Combine 2 cups cooked chicken, chopped, 3/4 cup cheese, cubed, 1/2 cup pineapple tidbits, drained, 1/2 cup celery, diced and 1/2 cup blanched almonds. Blend 1/2 cup salad dressing with 1/2 cup plain yoghurt and season with 1/2 teaspoon salt, 1/2 teaspoon paprika. Pour over chicken and toss lightly. Chill and serve in lettuce cups.

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