Secret Recipes

Makes 4 small cheeses
Ingredients
yogurt cheese from 32 oz. low-fat yogurt
3 Tbsp. olive oil, preferably extra-virgin
3 Tbsp. minced fresh parsley
1 Tbsp. minced fresh dill
2 cloves garlic, finely minced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried basil

Instructions
Divide yogurt cheese into 4 rounds, shaping patties with your hands.
Place in a wide, shallow bowl. Combine remaining ingredients and pour over cheese. Let stand at room temperature for 1/2 hour; cover and refrigerate overnight. Remove from refrigerator 1/2 hour before serving.
Serve with crusty French bread or crackers.

Nutritional Information:
42 calories
2 g fat mono
4 mg cholesterol
3 g carbohydrate
3 g protein
27 mg sodium

Makes 2 cups
Ingredients
2 cups yogurt cheese made from nonfat yogurt
2 scallions, trimmed and minced
2 Tbsp. chopped fresh parsley plus leaves for garnish
1 Tbsp. chopped fresh basil or 1/2 tsp. dried
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Instructions
In a medium-sized bowl, blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon. (The cheese may be prepared ahead and stored, covered, in the refrigerator for up to 2 days).
To serve, spread the cheese on crostini and garnish with parsley leaves.

Nutritional Information:
24 calories
0 g fat mono
1 mg cholesterol
3 g carbohydrate
3 g protein
66 mg sodium

Ingredients
1/2 tsp chilli powder
1/2 tsp mustard paste
1/2 tsp black pepper powder
2 tsp flour
4 eggs
50 gms butter, softened
350 gms cheddar cheese, grated
Salt to taste
Bread slices

Method
Mix all the ingredients together except the bread. Put the mixture into a blender and make into a thick paste. Cut out the ends of the bread slices and cut into any shape or size desired, provided the size is not too large or small.

Spread the paste on one side of it well and set on a tray and freeze. Do not fry fresh as the mixture needs to solidify somewhat to stick to the slices while frying. Take out from the freezer five minutes before frying. Fry the underside (bread) first in hot oil. Then flip over and fry with the heat turned low. Serve hot. It can be kept in the fridge overnight and fried in the morning at breakfast.

Yummy cheese omelette
Ingredients
1/4 tsp black pepper
1 onion
1 tbsp milk
1 tomato, chopped
1 potato, boiled and cubed
1 green chilli, finely chopped
1–2 cheese slices
2 eggs
Salt to taste
Oil for frying
A pinch of red chilli powder

Method
Beat the eggs with salt, black pepper, chilli powder and milk. Keep aside. Heat oil in a pan, fry onions and add vegetables. Fry till tender.
Pour the egg mixture in the pan with vegetables and spread evenly. Sprinkle chopped cheese slices on the omelette and cook for two minutes. Turn over to cook the other side.
Fold and serve hot