Recipe: Tzatziki

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This is my recipe for my ultimate favourite dip Tzatziki. This is a real taste of holiday and always brings me a sunny feeling. For over 10 years I have holidayed in Cyprus or Greek island where this dip is an ultimate staple. When eating Greek you NEED this dip. I love it.

You will need:

  • 1/2 Cucumber
  • 300g Greek Yoghurt (full fat, low fat, whatever you fancy)
  • 2 Cloves of Garlic
  • 15- 20 Fresh Mint Leaves
  • Juice of 1/2 to 1 Lemon
  • Salt and Pepper to season

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Method:

  1. In a preheated oven, roast the whole garlic cloves in an oven proof dish for about 5 mins, take out and allow to cool. This gives the dip the garlic flavour without the sharp raw taste.
  2. Next, prepare your cucumber. Use half and coarsely grate and finely chop the other half.
  3. Add a pinch of salt to the cucumber mix and allow to sit for a couple of mins. Squeeze out and drain as much water as you can get out to ensure that the dip isn’t too wet.
  4. Finely chop the mint and add to the cucumber; I find an easy way of doing this is to pile all the mint leaves up, rolling them together and then chopping it up.
  5. Once the garlic has cooled, remove its skin and finely chop. Add to the cucumber mix.
  6. Add the yoghurt, lemon juice, salt and pepper and give a good mix. Taste and add more seasoning if you desire.. and done!!

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This is a great simple dip which is great to impress your friends or just to simply ‘pimp up’ your meal and will keep good in the fridge for a fair few days. An instant taste of summer perfect for all year round.

 

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Recipe: Lunchtime Halloumi Skewers

If your anything like me you need your lunch to be tasty, interesting and fresh. I easily get bored with eating the same foods everyday and you know what they say, variety is the spice of life!! Yesterdays lunch was no different and was inspired by the block of Halloumi sat in my fridge purchased on last weekends shop. This is quick, easy and not only a great for lunch but also good as part of a Meze or platter.

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(the below recipe was for my lunch and is enough for one person)

You will need:

  • 1/3 block Halloumi Cheese, cut into cubes (1-2cm)
  • Juice of 1/2 a Lemon
  • 3-4 Mint Leaves Chopped
  • pinch of Oregano (fresh or dried)
  • Black Pepper to season
  • Salad to serve (or whatever else you choose)

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Method:

  1. Put the cubes of Halloumi in a bowl with the lemon juice, mint, oregano and black pepper, mix, cover and leave to marinade for 30 mins.
  2. Thread the Halloumi onto skewers and place into a preheated frying pan/ griddle. Save the remains of the marinade in the bowl, you will need this later.
  3. Grill each side for 30 secs- 1 min until you see and nice golden crust forming. Once all four sides are cooked, turn off the heat and pour over the remainder of the marinade which will start to sizzle in the pan.
  4. Take out of the pan and serve with whatever you fancy.

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I enjoyed mine with salad, Tzatiki and these little Pearl Onion from Aldi. To top it all off the sun was shining and I managed to enjoy my lunch al fresco.

And today, because it’s Friday it’s going to be good old Fish & Chips.

 

 

Recipe: Mojito Salsa

I must admit it, this was a complete fluke but ended up being an amazing discovery. Halfway through making Salsa last night I realised that I had no corriander (cue panic!!) so as a bit of a gamble I decided to use mint instead. I then came to the theory (a very sensible one) that since the combination works so well in Mojitos I’ll add some golden rum and tadaa! it worked a treat.

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You will need:

  • Handfull of Tomatoes Piccolino or Baby Plum
  • Juice of half a Lime
  • Quarter a Red Onion
  • Red Chilli (as much or as little depending on how hot you want it)
  • Few Mint Leaves
  • 1- 2 teaspoons of Golden Rum (I preferre Havana Club)
  • Salt and Pepper to season.

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Method:

  1. Finely dice onion, red chilli and mint and add to a bowl with the lime juice.
  2. Roughly chop the tomatoes and add to the mix and stir, sprinkle over the rum and add salt and pepper to taste. If you feel it needs it or just like your salsas on the sweet side add a pinch of sugar (granulated or demerara will work fine). Enjoy!!

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This would be perfect for any mexican dish, I enjoyed mine with mexican spiced chicken, mashed avacado and wedges.