Greek Yoghurt and Fruit Salad recipes

- 200 g Greek yogurt, 8 oz (FAGE brand is available overseas, you can get a variety of fat contents, they are all delicious)
- 2 tablespoons honey (regular honey can be used, but Greek Thyme Honey is awesome)
- fresh fruit salad, of your choice (try to use a variety of fresh, seasonal fruit, cut into little pieces)
- 4 tablespoons toasted walnut pieces
- cinnamon

- 1 teaspoon baking powder
- 1 1/2 cups sugar
- 1 cup chopped toasted almonds
- 1 tablespoon vanilla extract
- 1 teaspoon grated lemons
- 1/2 cup honey
- 1 cup Greek yogurt (if this is unavailable, use sour cream)
- 1 pinch salt
- 6 egg whites
- 3 cups water
- 1 1/2 fluid ounces brandy
- 3/4 teaspoon baking soda
- 1 lemon, zest of (in one long piece)
- 6 egg yolks
- 1/2 teaspoon lemon extract
- 2 tablespoons lemon juice (from a real lemon, please)
- 1/2 lb butter
- 2 cups sugar
- 2 1/2 cups flour

- 1 cup crumbled feta cheese
- 1 beefsteak tomato, diced
- 2 (15 ounce) cans brown lentils
- 1 English cucumber, peeled and diced
- 1 large red onion, diced
- 1/2 (16 ounce) bottle Greek, or other vinaigrette salad dressing

- 1 liter full-fat milk
- 2-3 tablespoons plain yogurt or of home-made yoghurt, mixed with a few tablespoons of milk, to thin (room temperature)

- 2 (15 ounce) cans brown lentils
- 1 cup crumbled feta cheese
- 1/2 (16 ounce) bottle Greek or other vinagrette salad dressing
- 1 Engish cucumber, peeled diced
- 1 beefsteak tomato diced
- 1 large red onion, diced

- 2 tablespoons olive oil
- 3/4 cup butter
- 1 cup Greek yogurt (sub with sour cream if you can't get the greek yoghurt)
- sesame seeds
- 4 cups self-rising flour
- 5 eggs
- 1 lb feta
- 1 cup kalamata olives
- 2 1/2 teaspoons baking powder