Brunch Challenge with Chobani

Chobani have issued all attendees of FoodBloggerConnect 2013 (#FBC5) with a challenge. Come up with a fantastic brunch recipe using Chobani Yoghurt and the winning recipe will be served at the conference next month.

I have used Chobani in recipes recently and really like them. They are an American style yoghurt which is slightly different from most yoghurts we get in the UK, more set and the fruit is on the bottom and needs to be stirred in.

For my brunch recipe I thought of making yorkshire puddings and filling them with a creamy ham and cheese sauce but made with Chobani instead of milk.

For the yorkshire puddings:-
75g plain flour
1 egg
75ml milk
55ml water
salt and pepper
(optional – finely chop a handful of chives)

Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 55 ml water and seasoning (an electric hand whisk will do this in seconds). Leave the batter to stand about 10 minutes then whizz up again when you’re ready to cook the pudding. I added some chopped chives at this stage.

Pre-heat your oven to gas mark 7, 425°F (220°C), add the dripping to the muffin pan or small loaf tins and place that in the top of the oven.

After 15 minutes pour the batter into the sizzling hot fat. Return the muffin pan/small loaf tins to the oven.

The puddings will take 25-30 minutes to rise and become crisp and golden.
 

For the filling:

Make a traditional cheese sauce, melt a couple of tablespoons of butter in a pan. Add two tablespoons flour and cook for a couple of minutes to cook out the flour taste.  Wisk in some milk to make the roux but add a pot of Chobani plain yoghurt with the chopped ham and pieces of cheddar cheese.  Season to taste and cook for a further 5-10 minutes until the cheese melts and the sauce is creamy.
 

When the yorkshire puddings are ready remove from the oven and allow to cool for 3-4 minutes before serving.

Pour the creamed ham and cheese over the yorkshires and serve with a side salad or sliced cucumber. A sprinkle of sweet paprika completes the plate.

As this is a brunch recipe you could also make it sweet. Leave out the chives in the yorkshires and add a fruit yoghurt with some chopped fruit over them.

Thank you Chobani for the samples and for the challenge. I enjoyed coming up with my recipe.