Updated: Nov 28, 2020
Pretty obsessed with this side / sauce / dip.
It is refreshing and great for digestion!
I like to use herbs fresh from our garden. If you have an indoor plant, that works too since this recipe only needs a small amount for flavour.
I would also recommend making this recipe ahead of time since flavour will grow as ingredients have time to set / combine.
Spoon or fork
Measuring cup and measuring spoons
1/3 cup soft cheese- in the picture above I used a soft goat cheese. Other ideas are found in the picture on the above left. Soft cheeses are usually bought submerged in water.
1/4 cup plain or sour yogurt- I use our homemade yogurt recipe here.
2 tbsp minced fresh onion
1/2 tsp apple cider vinegar
1 tbsp finely chopped fresh mint leaves + garnish piece
1 tbsp finely chopped fresh parsley leaves
Sea salt and fresh ground pepper to taste
In a bowl, add your soft cheese and yogurt, then stir well. Use the yogurt to reach a consistency you like.
Mince onion until the juices are released and add it into the bowl.
Rub the herbs between your hands to release moisture and then chop them fine. Add them into the bowl.
Add a dash of apple cider vinegar and then sea salt / fresh ground pepper to taste.
Stir well and it is ready to use. Once flavours set it will become even more flavourful.
Meal Idea: Eggs with Mushroom & Yogurt Cheese Sauce
Breakfast for us is usually pretty simple (and quick), some sort of egg dish with a cappuccino.
In the summer I like to eat yogurt with fresh berries, but in the winter, when it is much colder I like to create flavourful sauces and dips as another way for a healthy dose of probiotic yogurt! For example the recipe above would be paired with the meal below.
Cast iron pan
Plates & utensils
6 chopped mushrooms
1/4 onion chopped
2-3 tbsp lard- our fav comes from Murray's Farm & Butcher Shoppe
Sam's Yogurt Cheese Sauce- recipe from above!
Sea salt and fresh ground pepper
Heat your seasoned cast iron pan to medium. Add 1 tbsp of lard.
While the pan is heating chop your veggies and then add them into the pan.
Lightly salt the veggies. Once they have brightened and softened move them to one side, making space for the eggs.
If you need more lard, add it, let it melt and then crack the eggs into the pan.
Cook the eggs to your liking. In the picture above they are done over-easy. Meaning they are cooked on medium/low heat on the one side until almost ready and then flipped quickly on their back to seal the yolk before they are moved to a plate.
At this point the veggies are probably done and it is time to dress your plate.
Garnish with yogurt cheese sauce, hot sauce, mint and a cappuccino!!! :)