Blueberry and Yoghurt Muffins

Course Breakfast, Dessert, Snack
Cook Time 20 minutes
Servings 24


  • 400 g plain flour
  • 220 g caster sugar
  • 1 tbsp baking powder
  • pinch of salt
  • 375 ml Westhaven plain yoghurt
  • 375 ml sunflower oil
  • 2 eggs lightly whisked
  • 1 tsp vanilla paste
  • 200 g fresh or frozen blueberries or other berries


  1. Preheat oven to 180c.

  2. Combine flour, sugar, baking powder and salt in a large bowl.

  3. In a separate bowl whisk together yoghurt, oil, eggs and vanilla then gently stir through dry ingredients.

  4. Fold through blueberries and spoon mixture into muffin pans lined with muffin papers.

  5. Bake until golden brown, about 20 minutes.



  • 2 telegraph cucumbers
  • 6 cloves of garlic
  • 1 kg Westhaven Greek Yoghurt
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil


  1. For tzatziki, coarsely grate cucumbers and place in a colander, stand for 15 minutes, weighted with a plate, to drain out excess liquid. Place grated cucumber in muslin and squeeze out any remaining liquid.

  2. Place garlic and a little sea salt in a mortar and, using a pestle, pound to a paste.

  3. Place cucumber, garlic paste, Yoghurt and vinegar into a food processor, season with freshly ground black pepper and process until smooth, slowly adding the olive oil with motor running. Transfer to a bowl, cover and refrigerate until ready to use.

Roasted Beetroot and Yoghurt Dip


  • 3 large beetroot
  • 100 ml extra virgin olive oil
  • 4 cloves of garlic peeled
  • 3 spring onions finely chopped
  • 200 ml Westhaven Goats Milk Yoghurt
  • 1 cup mint leaves loosely packed


  1. Preheat oven to 180c.

  2. Drizzle beetroot with a little olive oil and wrap separately in foil. Place onto an oven tray and roast until tender, about 1 hour.

  3. Remove foil and allow to cool, then peel and discard skin.

  4. Coarsely chop beetroot and place into a food processor with remaining ingredients and process until smooth.

  5. Season to taste with sea salt and freshly ground black pepper.

Carrot and Caraway Soup

Servings 4


  • 60 g butter
  • 1 brown onion thinly sliced
  • 800 g about 6 carrots peeled and coarsely chopped
  • 1 tbsp caraway seeds
  • sea salt and freshly ground black pepper
  • ½ cup Westhaven Greek Yoghurt


  1. Heat the butter in a saucepan over medium–high heat, add the onion and sauté until very tender, about 10 minutes.

  2. Add the carrot to the pan with 100 ml of salted water, then cover and cook for 20 minutes or until tender.

  3. Place in a food processor or blender with caraway and process until smooth, adding more water to reach desired consistency.

  4. Season to taste. Serve soup topped with a dollop of Yoghurt.

Fruit Lassi

Makes a great morning drink to start the day.


  1. Combine fresh or frozen fruit with a little honey, milk and Westhaven yoghurt and a pinch or ground cardamom or cinnamon and blend until smooth.

Roast Sweet Potato


  1. Roast sweet potato whole until tender, then split in half and crumble over Westhaven marinated fetta, chopped spring onion and chilli, then season with flaky sea salt, freshly ground black pepper, squeeze over lime juice and serve.

Frozen Yoghurt


  1. Place your favourite Westhaven fruit yoghurt into and ice cream machine and churn until frozen for an accompaniment to roasted stone fruit for an easy dessert.

Lamb Kofta with Tabouli and Flatbreads

Servings 8


  • 1 kg minced lamb
  • 1 egg
  • 1 cup finely chopped mint
  • 2 tbsp finely grated lemon rind
  • 2 tbsp fennel seeds dry roasted and finely ground
  • 2 tbsp cumin seeds dry roasted and finely ground
  • ¼ cup dried currants
  • 200 g feta
  • tabouli to serve
  • Extra virgin olive oil and lemon wedges to serve

Yoghurt tahini dressing

  • 1 cup Westhaven natural yoghurt
  • 3 cloves of garlic finely grated
  • 100 ml extra virgin olive oil
  • 1 tbsp tahini


  1. For yoghurt tahini dressing, combine yoghurt, garlic and tahini in a bowl and stir to combine, whisk in olive oil in a thin stream and season to taste with sea salt and freshly ground black pepper.

  2. Combine lamb, egg, mint, lemon rind, currants and spices in a large bowl. Season to taste, then fry a piece of the meat mixture and taste for seasonings, adjust if necessary and mix until well combined. Roll mixture into golf-sized balls. Place balls onto metal skewers.

  3. Meanwhile, heat a char-grill pan or barbecue on medium high. Add skewers and grill until just cooked (5-6 minutes). Serve flatbreads with koftas, feta, tabouli, drizzled with olive oil and lemon wedges squeezed over.

Slow Roasted Lamb with Eggplant and Tomato Israeli Couscous

Servings 6


  • 1 leg or shoulder of lamb
  • extra virgin olive oil
  • 2 tbsp cumin seeds
  • 6 roma tomatoes halved lengthways
  • 9 japanese eggplant halved lengthways
  • 1 cup Israeli couscous mograbieh
  • 8 spring onions finely sliced
  • 1 cup mint leaves loosely packed

Yoghurt and Garlic Sauce

  • 10 cloves of garlic peeled
  • 1 cup Westhaven Greek Yoghurt
  • 100 ml extra virgin olive oil


  1. Preheat oven to 150c. Place lamb into a roasting pan, drizzle with a little olive oil and rub over cumin seeds, salt and freshly ground pepper. Place into the oven and roast for 2 hours, add tomatoes and eggplant to the roasting pan, drizzle with olive oil and season with salt and pepper. Cook for a further hour or until meat is falling from the bone and vegetables are tender.

  2. Meanwhile cook couscous in boiling salted water until tender, about 30 minutes. Drain and set aside.

  3. For yogurt and garlic sauce, using a mortar and pestle crush garlic to a fine paste, stir through yoghurt and olive oil and season to taste with sea salt and freshly ground black pepper.

  4. To serve stir couscous and herbs through tomatoes and eggplant, season to taste and serve with pulled lamb drizzled with yoghurt and garlic sauce.

Watermelon and Fig Salad

Servings 6


  • 1.2 kg watermelon rind removed
  • 6 fresh figs halved lengthways
  • 1 red onion finely shaved
  • juice of 1 lemon
  • 150 g Westhaven marinated chèvre
  • 1 cup loosely packed mint leaves


  1. Thinly slice watermelon and combine with figs and shaved onion, season to taste with sea salt and freshly ground black pepper.

  2. Arrange into a serving bowl.

  3. Crumble over marinated chèvre and scatter with mint leaves.

  4. Drizzle with lemon juice and marinating oil from chèvre and serve.

Prosciutto and Goat’s Curd Frittata

Servings 2


  • 5 eggs
  • 150 ml pouring cream
  • 50 g unsalted butter
  • 5 slices prosciutto
  • 80 g Westhaven chèvre
  • 2 tbsp coarsely chopped flat-leaf parsley


  1. Combine eggs and cream in a small bowl and whisk until just combined. Season to taste with salt and freshly ground black pepper. 

  2. Preheat oven to 180c. Heat a 20cm frying pan over medium heat, add butter and cook until foamy. Add beaten eggs and, using a fork, drag the set outer edge to the centre, working around the pan until the base is just set. Place pan into the oven and cook until frittata has puffed, about 5 minutes, remove and top with prosciutto slices, chèvre and parsley. Serve immediately.

Pan-fry Haloumi


  1. Pan-fry Westhaven Haloumi and serve topped with finely shaved fennel, lemon zest and juice and grassy green extra virgin olive oil.