Rommelsbacher JG 40 Mode D'emploi page 21

Yogurt Drink „Tropic"
150 g of natural yogurt
8 cl of pineapple juice
2 cl of coconut syrup
1 dash of lemon juice
4 - 5 ice cubes
Shake all ingredients vigorously in a shaker. Pour into a tall glass and garnish with a fruit skewer or fresh
mint, if necessary.
Yogurt Bundt cake
150 g of natural yogurt
150 g of cooking oil
300 g of sugar
350 g of flour
1 sachet of baking soda
2 eggs
1 lemon
Stir cooking oil with yogurt, sugar, grated lemon zest and eggs until foamy. Add the flour mixed with
baking powder by sieving and stir vigorously to a thick dough.
Fill in a greased Bundt cake pan. Preheat the oven to 175 ° C (circulating air), bake the cake on the bottom
rail for about 50 - 60 minutes. After cooling, turn it out of the pan, sprinkle with powdered sugar or cover
with a sugar icing made of powdered sugar and a little lemon juice.
Steamed carrot and yogurt salad
250 - 300 g of natural yogurt
500 g of carrots
1 clove of garlic
2 tbsp rapeseed or olive oil
1 tbsp lemon juice
Salt, pepper, chilli powder
Peel the carrots, grate medium-fine and mix with the lemon juice. Heat the oil in a saucepan, add the
grated carrots, cover and simmer over medium heat for about 10 minutes, stirring occasionally. When the
carrots are cooked, remove the pot from the cooking plate.
Mix yogurt, pressed garlic, salt, pepper and chili powder and add to the steamed carrots. Let it all soak un-
til the liquid is almost absorbed. Allow to cool down and then put it in a fridge for about 1 hour. Fits very
well as an appetizer or as an accompaniment to grilled meats. Lukewarm also delicious as a light dinner.
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