When searching for a recipe, we want to stumble upon one that lists the ingredients we already have in our cupboards. Well look no further - we have compiled these easy three-ingredient recipes from Kim Close that you can whip up in no-time without stepping foot in the shop. Oh, and they all include some deliciously creamy Clandeboye Yoghurt of course. Perfect!

Our first recipe makes four small flatbreads which taste great on the side of curries or chilli, with middle-eastern food, or as a wrap or taco!

Ingredients

- 100g Clandeboye Greek Style Yoghurt

- 150g self-raising flour

- 2 tbsp olive oil

- 1 tsp salt

Equipment

- Baking bowl

- Spoon/fork

- Rolling pin/something shaped like a rolling pin

- Tea towel

- Non-stick pan

Steps

- Put the yoghurt into a baking bowl, stir in the oil and salt

- Use a spoon or fork to stir the flour in until mostly mixed

- Knead gently in the bowl until the mixture forms a smooth dough

- Divide into and form 4 equal sized balls

- Lightly flour your work surface and roll out the dough to around 2mm thick. Leave under a tea towel for 10 minutes to relax the dough

- Heat a non-stick pan until hot and cook the flatbreads one at a time until golden and air pockets puff upon each side - about 2 minutes each side

- Serve straight away

Our second three-ingredient recipe is our delicious bagels. We would recommend these are served straight from the oven with your choice of filling - cream cheese and strawberries is one of our favourite combinations!

Ingredients

- 1 x 450g tub Clandeboye Greek Style Yoghurt

- 600g self-raising flour

- 4 tsp salt

- 6 tbsp olive oil

Equipment

- Baking bowl

- Spoon

- Baking tray

Steps

- Put the yoghurt into a baking bowl and stir through the salt and olive oil.

- Add the flour and stir with a spoon until mostly combined

- Knead the mixture until it becomes a smooth dough

- Divide the mix in 6 equal portions and roll out into a thin sausage - about 20cm

- Press the 2 end together to form a ring - the ring will look quite thin but don't forget the bagels are going to rise and expand in the oven

- Glaze with milk or beaten egg and (optional) sprinkle with seeds of your choice

- Bake in an oven pre-heated to 180C for 10-12 minutes until dark golden

Our donut recipe is the perfect way to satisfy any sweet cravings if you have nothing else in the cupboards. These are best eaten warm with some raspberry jam!

Ingredients:

- 1 x 450g tub Clandeboye Vanilla yoghurt

- 600g self-raising flour

- 3 tbsp caster sugar

Equipment

- Baking bowl

- Spoon

- Small glass/egg cup

- Deep frying pan

Steps

- Put the yoghurt in a baking bowl and stir through the sugar

- Use a spoon to stir in the flour until mostly combined

- Knead the mixture until it just comes together into a smooth dough

- Roll the ball of dough out until 2.5cm thick

- Use a glass to stamp out your donut, then use a smaller glass or egg cup to press out the centre (make sure to keep them and cook these as well). Your donuts should be about 8cm across and the 'hole' should be about 4cm - remember they will rise quite a lot

- Heat about 3cm of sunflower or other neutral oil in a deep pan until hot. Carefully fry the donuts (working in batches, if needed) until golden brown, carefully turn them and cook on the other side.

- Lift out of the hot oil using a slotted spoon and drain on some kitchen towel

- Sprinkle with some more sugar

If you had a go at any of these recipes, we’d absolutely love to hear all about it! Contact us on Facebook @Clandeboyeyoghurt or Instagram @clandeboye_yoghurt and send us photos of your yoghurt-fuelled creations!