Finally some voting of another kind to get excited about. It has been a busy time for us, we’ve been island hopping around the Andaman. Quite literally. It sounds idyllic, but really, it is quite exhausting and frustrating at times. But we’ve been seeing pristine beaches, swimming in clear waters and, oh, weathered some nasty storms on a dingy long-tail boat!

Luckily we still get to stable internet connections from time to time so I have a moment to post the roundup to the yogurt challenge for Hay Hay it’s Donna Day. It was a small but exciting round. I am a big fan of yogurt, so receiving these innovative and tasty entries made me yearn to have a kitchen again to try them out. Well done, ladies, your entries were outstanding and I am curious to see who is going to this round and host the next one.

The first entry is from Tartasacher of Mil Postres over in Spain. Her blog is in Spanish, but it’s got this funky Google Translate device on her page, so you can read her entries in a variety of languages. Any Cyrillic readers out there? Tartasacher created one of my favorite kinds for her entry, honey yogurt. I usually just mix some honey in with plain yogurt, but she had a whole new process for creating a thick and decadent looking yogurt.

Bron, our lady in charge of Hay Hay it’s Donna Day in New Zealand, went a little un-seasonal for the Southern Hemisphere, turning out a pumpkin pie flavored yogurt. Never in a million years would I have thought of combining pumpkin puree and spices with yogurt, but Bron proved that it is doable and the results seem delightful, no matter which season you enjoy it in.

Joey, my Southeast Asian neighbor in the Philippines and the person who got me to enter my first HHDD had me grinning with delight at the thought of a chai spiced yogurt. Need I say more? Actually, yes, besides coming up with yogurt flavored with chai spices she went one step further and topped it all with pine nuts. Terrific as usual, Joey.

Lael of One Hungry Soul, a blogger from the US with a lot of brilliant baking going on, created a refreshing yogurt blending mint and rose water. And not content with just giving us an excellent yogurt, she included a family recipe for muesli to be enjoyed with the yogurt. Love it when people share a good thing!

Last of the entries is winner of the previous round, Suzana of Home Gourmets in Portugal. Suzana knows pretty and delicious and she clearly demonstrated it in her entry with pomegranate and pistachio yogurt, an excellent blend of fresh pomegranate juice, bits of the fruit and crushed pistachios. Brilliant!

And now you can start casting your HHDD ballots. I know it is going to be tough! You can email your votes to me at bordeaux76@gmail.com, I will announce the winner a week from too on November 11.  Be patient if I am a little late, I’m never sure where I will have a connection or not, but I’ll try my best.

Thank you for all you ladies who made time to enter such great creations and also to Bron for managing this fun event and to Barbara, the creator behind Hay Hay it’s Donna Day.

I’ve decided to extend the deadline for this round of Hay Hay It’s Donna Day for a couple more days until the end of the week, I’ll be away from the net for a few days doing some island hopping, so its only fair. So if you’ve been obsessing too much about the US elections or the global financial crisis recently, take a break and send me an entry before the end of the week. It’s good to get your mind of the bigger things every now and then!

I was a bit thrown off finding out that I was to host the next round of Hay Hay its Donna Day!, what with me not having access to a kitchen and traveling at the moment.

Suzana was darling enough to offer hosting on behalf of me, something I was considering as I really had no idea how I was going to manage. Still, I thought it would be fun if I could host from Vietnam and searched for a recipe that did not require a fully equipped kitchen (our friendly hotel management said it would be fine to use theirs).

The recipe I found, mint yogurt from the book Flavors, seemed perfect. It required only a stove top and a few ingredients, including the ubiquitous mint found in so many Vietnamese salads. So I set out to a local grocer and then the market to collect the ingredients and proceeded to make the yogurt.

To make Donna Hay‘s mint yogurt you need to gather:

1/4 cup sugar

1/2 cup shredded mint leaves

1/2 cup water

1 cup chilled plain yogurt

1 cup chilled cream

And to make it:

Prepare a syrup by placing the water, sugar and mint leaves in a saucepan and stir over low heat until the sugar dissolves. Let it simmer for another 4 minutes and then let it stand for another 5. When the syrup has cooled, add it together with the other ingredients in a mixing bowl and beat until light and creamy.

Serve on its own or with some fresh fruit or muesli for a refreshing breakfast or snack.

Of course the process was not without its hiccups. The kitchen was lacking a little in measuring cups and of course there was no beater, so I had to estimate a little with the amounts and ended up whisking the ingredients together with chopsticks instead of beating it with a mixer. But it came out very well in the end and I served some to Alexander and my friend Christel, who traveled with us for a few days, with that very tropical of tropical fruits, mango. Delicious!

For the challenge you can either make the same mint yogurt, or create a different yogurt using any other ingredients. I know the recipe is really simple, but in that lies the challenge to create something really exciting. Have fun!


Hay Hay Its Donna Day is open to all food and wine bloggers.

Entries submitted for HHDD must be made specifically for this event, although photos may be submitted to Does My Blog Look Good In This.

The host will select, make and post the original Donna Hay recipe without any changes. Participants may make the same recipe as is, or put their own spin on the recipe by altering the ingredients whilst remaining with the theme or if they prefer to share a well loved recipe within the theme. Entrants must include a link to the host in their post.

Entries can be made at any time once the event has been announced but must be posted and emailed to the host by the closing date.

Deadline for all posts to be up and submitted is October 27, 2008. I will be posting the round-up a week later (November 4) and voting will then begin!

Please email all your entries to bordeaux76@gmail.com. In your email, please include the following information: your blog name, your name, your location, your recipe name, and the permalink to your entry.

Hay Hay Its Donna Day is a food event created by Barbara from Winos and Foodies and now under the wing of Bron Marshall.

Can’t wait to see your entries!