Ingredients (Makes about 150 ml of sauce)

150 ml Double cream

50 gm. (2 oz.) Blue cheese

½ tsp. Garlic powder

Your favorite vegetable (Steamed, boiled or grilled)

Method

Warm cream in a small pan, when just about boiling, add the cheese and stir until it has melted and the mixture has homogenized.

Add seasoning and garlic powder according to taste

I sprinkled some sea salt on steamed broccoli and generously poured the sauce before eating.

Ingredients (Makes about 5)

1 cup Flour

½ tsp. Salt

1 tsp. Baking powder

½ tsp. Baking soda

50 gm. Butter (cold, cut into squares)

½ cup Yogurt

2 tbsp. Milk (For brushing)

Method

Take a large bowl and mix together the flour, salt and both the leavening agents.

Once mixed, add butter and quickly rub it in with your fingertips.

Make a well and tip in the entire yogurt, mix well and knead to form dough. You will need to knead for a few times to get the mixture together in a ball form.

Roll out the dough on a floured surface and cut out with a biscuit cutter. I used a 2.5” inch biscuit cutter.

Line your baking tray with parchment paper and lay the biscuits on the tray. Brush the biscuits with milk.

Bake in a preheated oven 220 C (450 F) for about 10 minutes.

Note: Feel free to use any kind of yogurt, however, Greek Yogurt yields the best result.

The biscuit dough can be made in a food processor; however, I prefer to use my hands

Make sure that you do not over knead the mixture. It can cause the biscuits to be chewy, rather than flaky.

Recipe adapted from Mark Bittman