source: | 2000 Games, Devotions, Themes, Ideas and more for Youth Work
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Yoghurt with tomato salad and baked cheese dumplings

Category: Lunch
Difficulty/Costs: higher / acceptable
Number of people: 12
  • 750 ml milk
  • 750g breadcrumbs
  • 3 sm onions
  • 750 g Gouda
  • chives
  • 9 eggs
  • garlic
  • some flour
  • for baking oil
  • Pepper salt

For the yoghurt sauce:

  • 750 g yoghurt
  • 750 g QimiQ (cold)
  • 12 cloves garlic medium in size, crushed
  • 3 pinches of pepper
  • 3 pinches herb spices
  • 3 broth cubes
  • 1 ½ packs frozen herb mixture

For the salad:

  • 375 ml herbal vinegar
  • 30 medium sized tomatoes
  • 375 ml water
  • 3 large onions
  • 6 tablespoons oil
  • 3 tablespoons mustard
  • 3 tablespoons sugar
  • 3 pinches of salt


Place the bread cubes in a bowl and soak in the milk. Dice the cheese and toss a little in flour. To get rid of the excess flour, shake the cheese through a sieve.

Peel the onions and cut into thin slices. Then heat some oil in a pan and fry the onions until brown.

Put the cut chives and eggs into a bowl and whisk. Then season with pepper and salt.

Mix the chives and egg mixture with the bread cubes, onions and cheese. When you have a smooth mass, form small dumplings with your hands.

Put some oil in a frying pan and heat it up. The put the dumplings in and fry until golden brown.

To prepare the tomato salad, cut the tomatoes into small columns. Peel the onions and cut into small cubes as well, then mix with the tomatoes. The marinade for the salad you make from the sugar, oil, salt, mustard and vinegar. Then mix it all with the tomatoes.

Mix the QimiQ with the yoghurt, then add all the ingredients for the yoghurt sauce. When that is done, season well.

Before you serve the baked cheese dumplings, put them on a plate, and add the yoghurt sauce and tomato salad. Bon Appetite!

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