Cuisipro 83-7418 Donvier Electronic Yogurt Maker - Manual (Page 8)

Spinich Salad
Dressing:
2 cups low–fat plain yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 500 ml
1 tsp olive oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 ml
1 clove of garlic, minced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1 tbsp curry powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 ml
1 tbsp frozen apple juice concentrate. . . . . . . . . . . . . . . . . . . . . . . . 30 ml
1/2 tsp ground cardamom. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 ml
1/4 tsp cayenne pepper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 ml
1/2 tsp freshly ground pepper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 ml
Salad:
8 cups torn spinach leaves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 L
1 small red onion, sliced (rings separated) . . . . . . . . . . . . . . . . . . . . 1
1 orange or one tin of mandarin orange sections . . . . . . . . . . . . . . 1
1/4 cup sliced almonds, toasted . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 ml
Mix or blend dressing; refrigerate. With a sharp knife remove skin and
white pith of orange. Cut orange into slices between membrane.
Toss salad with dressing just before serving.
Serves 6.
Marinated Lamb Kebobs
2 lbs lean lamb leg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 g
1 cup low–fat plain yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250 ml
2 tbsp grated fresh ginger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 ml
1 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 ml
1/2 tsp hot pepper sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 ml
2 tsp curry powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 ml
8 cloves of garlic, sliced thinly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Cut lamb into 1 1/2” (3.5 cm) cubes; place lamb cubes in shallow glass
container. Mix ginger, salt, pepper sauce, curry and yogurt. Pour mixture
over lamb cubes and marinate for 24 hours, stirring occasionally. Skewer
lamb cubes alternately with garlic, pressing tightly together. Grill, turning
frequently until browned but still pink in the centre (about 8 minutes).
Serves 4
May be served over rice.
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