Hodzeko-Amasi the PROBIOTIC natural set AROMATIC yogurt can be enjoyed on its own. Add brown sugar and make a brilliant start to your day! It is also an excellent ingredient to many sweet and savoury dishes.

Here is a selection for you to try:

Traditional Citrus Rusk
A long baked rusk from Africa.

Pineapple and Banana Smoothie
A thick drink made with Hodzeko-Amasi the PROBIOTIC natural set AROMATIC yogurt and fruits.

Vegetable Curry
A vegetable stew/curry made with plenty of tomatoes and coconut milk finished with Hodzeko-Amasi the PROBIOTIC natural set AROMATIC yogurt.

Banana Bread
A loaf made with bananas and nuts and lightened with Hodzeko-Amasi the PROBIOTIC natural set AROMATIC yogurt.

Hodzeko-Amasi recipes

Citrus Rusks - Makes 16

• 175g self raising flour
• 175g wholemeal flour
• 100g light muscovado sugar
• zest of 1 lemon
• zest of 2 oranges
• 50g butter, melted
• 1 egg
• 150g Hodzeko-amasi
• 1 tsp vanilla extract

Preheat the oven to 180˚c/ gas mark 4. Lightly grease a large baking sheet.
Mix the flour, sugar, orange and lemon zests in a large bowl. Whisk together the butter, egg, Hodzeko-amasi and vanilla. Pour into the flour mixture and stir really well until everything comes together into a dough.

Knead gently on a floured surface and form the dough into a log, 30cm in length. Place on the baking sheet and bake in the preheated oven for 25 minutes.

Cool log for 10 minutes then slice into 16 pieces about 2cm thick.

Place on the baking sheet and dry in the oven for 2 hours.

Store in an air tight container.

Pineapple and Banana Smoothie - Makes about 1/2 litre

• 2 medium Fairtrade bananas
• 3 inch slice of a large Fairtrade pineapple, peeled
• 250ml Hodzeko-Amasi
• 100ml coconut cream

Cut the fruit into chunks and place in a large jug.

Add the Hodzeko-Amasi and coconut cream.

Whizz with a hand blender or alternatively place everything in a liquidiser.

Pour into 2 large tall glasses and enjoy!

Vegetable Curry - Serves 6

• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 large red chilli
• 4 tbsp Gujarat masala curry paste
• 1 tsp turmeric
• 1 cinnamon stick
• 2cm root ginger, peeled and chopped
• 1 large sweet potato, peeled and cut in wedges
• 1/2 butternut squash, in 2cm chunks
• 1 large aubergine, in 2cm chunks
• 10 chestnut mushrooms, quartered
• 300ml vegetable stock
• 4 tbsp mango chutney
• 100g dwarf beans, halved
• 20g coriander, chopped
• 2 tsp cornflour
• 4 heaped tbsp Hodzeko-Amasi

In a large pan, soften the onion in 3tbsp oil. Add the garlic, chilli, paste and spices and cook gently for 10 minutes. Next, stir in all the vegetables except the beans and cook for 5 minutes. Pour in the stock and add that along with the chutney. Season well, then cover and simmer for 25 minutes. Remove the lid, add the beans and cook for a further 10 minutes. Mix the cornflour with the Hodzeko-Amasi, stir into the curry and bubble for a minute or so. Finish with the coriander. Serve with some plain rice or flatbread.

Banana bread - Makes one 900g loaf

• 250g self raising flour
• 1 tsp baking powder
• 75g raisins
• 1 tbsp poppy seeds
• 50g dark molasses sugar
• 2 bananas, roughly chopped
• 2 medium eggs
• 50g butter, melted
• 100g runny honey
• 150g Hodzeko-Amasi

Preheat the oven to 175˚/ gas mark 4.

Grease and base line a 900g loaf tin.

Place all of the ingredients into a large mixing bowl and stir well. Pour the mixture into the prepared tin and bake for about 50 minutes until a skewer inserted into the loaf comes out clean.

Enjoy warm or cold spread with butter. The bread will keep for 4-5 days.