My family loves all dairy products. This is a secret recipe of mine that has no oil, eggs, or cheese yet is creamy and tastes sweet and garlicky.This may seem like a lot, but we make 1 liter of this batch. Try it over warmed vegetable salads, steamed dishes, toss with pasta, add to shabu-shabu sesame sauce, use as a dipping sauce for fried foods or chicken karaage, spread on toast, or use this instead instead of mayonnaise in potato salads. Recipe by food town

I wanted to use these fennel fronds. From what I’ve heard, they’re usually discarded. I read that you could make a pesto from it, but I was pretty turned off by that personally. I thought the flavor would better lend itself to some kind of a yogurt sauce... so I went that route.

If you're looking for an appetizing recipe that's easy to prepare, which you can use as a garnish, starter, lunch or dinner, this is your dish! Crunchy zucchini fritters fried in Extra Virgin Olive Oil from Spain and a creamy yogurt sauce. Sounds good, right?

Yummy sauce to go with lamb or other meat or vegetables.Easy to make :-)

Mixing homemade pasta with yogurt is perfect for summer, when you don’t feel like eating anything heavy. This pasta with yogurt will be a great alternative to other pasta dishes on hot days. A bowl of pasta with yogurt and a bowl of fresh salad make a fantastic lunch or dinner. Try it!#summerchallenge2

I tried my new yogurt sauce with my favourite omelette which I've been making for a long time. It turns out a great combination.If you find it difficult to make omelettes, you can mix the cabbage and together egg first and then just stir fry. Recipe by mini

😋😋https://www.youtube.com/@cocinaconfini

This recipe is perfect!

I wanted to make a healthy dessert using leftover ingredients from the fridge, so I came up with this carrot cake recipe, adapted from a banana cake I shared earlier.

I love this recipe because it's something different to do with that boring ground beef.

I ate some samosas at a festival stand which were served with yogurt sauce. It was so delicious that I asked the chef how he made it. This recipe is based on the ingredients that he taught me.You can also mince the mint leaves. Chill the sauce in the fridge after you blend it (to firm it up again). For 2 servings. Recipe by Kuminchan