I Love My Lunchbox –Total Greek Yogurt Event
I Love My lunchbox – Total Greek Yogurt Event:
Sunday 28th of August (Bank Holiday Weekend) my friend Mandy and I caught a train from home to London Bridge and following a leasurely stroll down Tooley Street we arrived at Potter’s Fields a lovely park within sight of Tower Bridge to attend the Total Greek Yogurt ‘I love my Lunchbox’ event hosted by Nick Coffers accompanied by his young son Archie (www.mydaddycooks.com ) and Total Greek Yogurt (www.totallygreekyogury.com )
I had won tickets to this event and wasn’t exactly sure what to expect . When we got to Potter’s Fields we saw a large white marquee and milling about inside a gated area was a very tall Zebra and Cow. They were greeting everyone as they came in and dancing with the children and hugging the parents. A very warm welcome indeed.
The yogurt helps to keep the recipes lighter and healthier and cuts down on the need to add sugar. Archie kept the audience amused with his own take on grating cheese and adding ingredients into his dad’s recipes. Nick stayed calm and pointed out these recipes were quick and easy and not amount critical so if a bit got spilled or missed the bowl it didn’t matter.
After Nick was finished the behind the scenes team brought out lots of food for us to try that Nick had quickly demonstrated. There were also six work stations set up, each with everything you needed to make a different one of the recipes so guests could try them out themselves and see how easy they were – encouraging everyone to plan to make them at home for the family.
When we were ready to leave we were given a ‘goodie bag’ – a Total Greek Yogurt branded cool bag with samples of the plain, 0.2%, plain with honey and plain with blueberry compote yogurts that had featured during the event, a gel pack to freeze to keep your lunch cool and all the recipes from the event.
Blueberry muffins:-
- 2 pots 0% Greek Yogurt with Blueberry
- 250 grams Self Raisisng flour
- 120 grams Caster Sugar
- 1 tsp baking powder
- 2 large eggs
- 3 Tbsp milk
- 6 Tbsp vegetable oil
- optional handful of fresh blueberries
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Preheat your oven to 180C/350F/Gas Mark 4
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Mix together the dry ingredients – the flour, sugar and baking powder
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In a separate bowl mix the egg, Greek yogurt, the blueberry ‘compote’ from the pots of yogurt, the milk and vegetable oil.
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Gently mix the wet ingredients into the dry ingredients.
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You don’t want to over mix or your muffins may be a bit heavy.
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Grease your muffin tins and fill each mould to just below the top.
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Bake in the oven for 20 minutes or until the muffins have risen and are golden.
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Leave to cool a little before removing from the tins.
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They should keep for 2 days in an airtight container.
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Makes 10-12 muffins depending on the size of your muffin tin or approximately 24 mini muffins.
Looks like it was a lovely sunny day – bonus! I hope your friend enjoyed it too. Nice recipes from Total, will definitely try the peanut butter and yoghurt dip!