Using up yoghurt, sour cream and eggs

kittiwoz

My housemates mum gets him deliveries fron tesco's but he never uses eggs, plus he's started a job at a nearby deli and we now get their end of week stock. He's not so much of a cook so it's mine if I want it. Problem is I now have about a pint of greek style set yoghurt, 9 eggs and half a pint of sour double cream (not supposed to be it's 2 days past bbf). The yoghurt and sour cream both say chocolate cake to me since they're nice and rich and will react with bicarb to cause a raise. I've just made a lovely moist chocolate cake using some of the same yoghurt. I thought of making a swiss roll type cake to use some eggs and filling it with some tropical fruit mix I have in the freezer. Problem is there's a limit to how much cake I need in my life. Any ideas other than cake to use this stuff up pronto. (I also used some yoghurt for a mushroom stroganoff so that's covered too.) Stuff that would cook it into a longer lasting form (like cake!) would be great. Ta very muchly, duckies!

Ruby_Pudding

You could always freeze any cake you make though so you wouldn't have to have it all at once

whistler-alison

I had moussaka last night and beat togther a cup of greek yogurt, an egg and some cheese for the topping. You could also use the yogust to marinate something like like chicken tikka or tandoori chicken. Yogurt can also go in a curry.

This is a recipe that a cypriot friend gave me:

Dough:
1/2 mug of veg/corn cooking oil
1/2 mug of yogurt
3 mugs of self-raising flour
1 teaspoon of baking powder

Filling:
feta cheese thinly chopped
A packet of fresh flat leaf parsley thinly chopped up
Paprika pieces to taste (optional)

Topping:
Brush with yogurt
Sprinkle with sesame seeds (white and black)

Put it in the oven on gas mark 150 for 20-30 mins or until they rise and become golden brown.

You roll the dough out into rounds and fill them with the feta and parsley like a cornish pasty. I found it makes about 12 and they freeze well. You might need extra oil and yogurt to make the dough. Don't use water if you do - it makes them hard.

I also remember a recipe in my Hairy Bikers cookbook for Chicken Paprikas which comatined a lot of smetna which is like sour cream, but I couldn't find it on the BBC web site.

How about frozen yogurt ice cream?

You could make a fritata with the eggs. Would have thought it would freeze ok.

BTW, In the past I have used sour cream and yogurt interchangeably with fine results.

Hope this helps!

squeaky

Sounds like a nice rich mix to go in a quiche to me. Any kind you like. And they freeze well too.

black-saturn

You could make a chocolate bread and butter pudding.