Check out these spectacular sauces
Gorgeous vegetable sauces with yoghurt
Yoghurt with cucumber and herbs
What you need:
- 200g Pur Natur yoghurt
- 1 cucumber
- 1 clove of garlic
- a handful of parsley
- pepper and salt
Cut the cucumber lengthwise. Remove the seed pod with a spoon. Grate the flesh of the cucumber into a pulpy mass. Do it over a sieve to get rid of the water. You will see that there is surprisingly little flesh left over.
Cut up the clove of garlic and finely chop the herbs.
Mix it all up thoroughly and season with pepper and salt.
Yoghurt with aubergine and cumin
What you need:
- 200g Pur Natur yoghurt
- 1 large aubergine
- one tablespoon of cumin seeds
- olive oil
- pepper and salt
Put a couple of holes in the aubergine with a thick needle and place in a hot oven at 180°C for 45 minutes. Once the aubergine is cooked, cut it in two and spoon out the flesh.
Pour a bit of olive oil into a pan and put it on a medium heat, sprinkle in the cumin seeds and let it cook for a while, so that it releases its aroma. Now add the cooked flesh of the aubergine and let it all cook together. Stir thoroughly. If it looks like it's drying out too much, add a bit more olive oil. Mix in the Pur Natur yoghurt and let it cook until the liquid evaporates away. Season with pepper and salt. Garnish with a little more olive oil and some cumin seeds.
Yoghurt with harissa
What you need:
- 200g Pur Natur yoghurt
- Harissa to taste
I prefer not to let the harissa mix in completely with the Pur Natur yoghurt. This lets your guests decide for themselves how strong they want the sauce to be.
Harissa and Pur Natur yoghurt make an ideal combination. The yoghurt softens out the strong taste of the harissa.
You can buy ready-made harissa just about anywhere, but it's also fun to make it yourself:
- dried red chilli peppers
- 4 cloves of garlic, chopped
- 6 tablespoons of olive oil
- 1 teaspoon of powdered cumin
- 1 teaspoon of sea salt
Soak the dried chilli peppers in hot water for at least 30 minutes. Cut them open and remove the seeds and stalks.
