Chop the cucumber into small pieces, chop the mint finely, add the lemon juice and the pinch of salt and mix well together.
Finally add the yogurt and mix vigorously.
It will last for approximately three days if it is placed in the fridge in a covered container.
FRESH MINT SALSA This is great served with slices of Welsh lamb in pittas, or as a topping for jacket potatoes and salads.
Preparation time 5mins Ingredients | 225g of Llaeth y Llan natural yogurt | 1/2 cucumber washed and LIGHT YOGURT SCONES Ingredients | 200g/8oz self raising flour | 50g/2oz margarine | 50g/2oz caster sugar | 125g/1 small pot of Llaeth y Llan Toffee yogurt Method Rub margarine into the flour, add sugar and mix thoroughly. Then add the yogurt and mix to a soft dough.
Chill the dough for 1 1/2 hours.
Once dough is chilled roll out with a rolling pin on a floured table to a flat 2cm thickness.
Cut into your preferred shapes and size and place the uncooked scones onto a greased baking tray. Pre-heat the oven to 200oC, fan 190oC, Gas mark 6 and cook for 10-12 minutes.
Serve warm with whipped cream and homemade jam.
LITTLE RAMEKINS OF TOFFEE CHEESECAKE Topping - Put the toffee yogurt and mascarpone cheese together in a mixing bowl and stir vigorously until thoroughly mixed. Sieve the icing sugar into the mixture and stir again until the icing sugar has disappeared into the mix. Then add the tablespoon of cream liqueur and mix in thoroughly.
Leave mixture to cool in the fridge while you prepare your little ramekin dishes.
Spoon the biscuit base into the bottom of the ramekins. Tap down gently to create an even layer about 3cm deep. For added indulgence you may add a layer of butterscotch sauce. Take your toffee mix out of the fridge and spoon into the ramekins right to the top, even the top with a flat knife or spatula to get rid of any excess. Chill the ramekins for a few hours before serving. It's a great, simple dinner party dessert.
If you prefer you can create one large cheesecake.
Recipes from the Welsh Government Ingredients - Serves six. Preparation time:10 minutes.
Ingredients | 1 450g tub of Llaeth y Llan toffee yogurt | 250g mascarpone cheese | 1 tbsp icing sugar | 1 tbsp cream liqueur (this is entirely up to the chef) | 8 digestive biscuits | 55g unsalted butter or margarine | Butterscotch ice cream sauce (this is for added indulgence, it is not a necessity) Method Coarsely crush the digestive biscuits in a freezer bag with a rolling pin. They shouldn't be too fine. Melt the butter/ margarine in a saucepan over a low heat. Once butter/ margarine is melted add the crushed digestives into the saucepan and stir with a wooden spoon until all the biscuit crumbs have been covered. Leave biscuit base to cool slightly.
NORTH Wales dairy farmers Gareth and Falmai Roberts could never have imagined that the creamy yogurt made in their farmhouse would one day become a prominent brand in stores across the country.
Their farm diversification mission back in the 1980s gave birth to the award winning company Llaeth y Llan Cyf - Village Dairy Ltd - which now sells 13 flavours of fruity yogurts to major retailers, wholesalers and independents. The brand is also supplied to schools and colleges.
The inspirational success story began in 1985 as Gareth and Falmai sought to add value to the high quality milk produced by the family's 60 dairy cows at their hilltop farm, Tal-y-Bryn at Llanefydd, near Denbigh.
A series of accolades followed as they have won a number of awards including a Wales the True Taste gold award this year.
Having laid solid foundations, Gareth and Falmai have handed over the reins of Llaeth y Llan to their son Owain and daughter Llior, who are now taking the company forward with different ideas and ways of working.
Owain oversees distribution, production and the hard task of running the show day to day, while Llior has taken charge of marketing, account handling and creating new products since returning home after a decade in London working within fashion design and buying.
The family's 16th century farmhouse remains at the heart of the business, but yogurt production is now focused within a modern plant situated aesthetically within the farm outbuildings and produces nearly seven million pots a year.
The family also run a thriving guest house business at Tal-y-Bryn farmhouse - http:// www.tal-y-bryn-guesthouse.co.uk.
It was Llior's design background that prompted a "back-to-the-future" rebrand of the company's yogurt pots last summer, which has given a big boost to the company and created more awareness of the brand.
The new pot design is strongly influenced by how Llaeth y Llan originally started with stripes and bold colours on their milk bottles and yogurt pots.
"We wanted to go back to our roots, to when Mum and Dad founded the firm in the 1980s, but also we believe it gives the product a fresh perspective at the same time," explained Llior. "We are still old-fashioned yogurt makers and while the look is different, the product is exactly the same.
"We have a great, strong team around us who help us create and deliver a product we are really proud of."
www.villagedairy.co.uk - Follow them on Facebook - Llaeth y Llan