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A Simple, MOO tzatziki
One of the easiest and most delicious of dips, tzatziki is also one of the easiest to MOO, and one of the cheapest, especially if you MOO the ingredients.
I MOOed a double batch tzatziki on Friday, some to take to a function on Saturday, and some for us to enjoy over the weekend and during the week. Yes, during the week - MOO tzatziki will keep for up to 5 days, covered in the fridge.
Here's my recipe for a really simple, MOO Tzatziki
Ingredients:
1 cup Greek yoghurt
1 large cucumber, grated
1 tbsp lemon juice
1 clove garlic, crushed
Pinch of salt
Method:
Use the small grater to grate the cucumber or put it through your food processor. Put it in a bowl, sprinkle with salt, about 1 teaspoon, and let it sit for 15 minutes. This will draw the water out of the cucumber. DAon't be tempted to skip this step, or the next. You want as much moisture as possible out of the cucumber so it doesn't make the dip watery and horrible. After the 15 minutes, tip into a colander and rinse. Then pick up a handful and squeeze as much water as possible out of the cucumber. If you have one, a cheesecloth makes this eaier - just tip it all into the cheesecloth, and twist to squeeze the water out. Put the cucumber, yoghurt, garlic and lemon juice in a bowl and stir to mix. Taste - if it needs salt, add a pinch and taste again. If it needs more lemon juice, add another teaspoon - not too much, you don't want to make it watery. Chill and enjoy.
This cost me almost nothing; the only bought ingredient was the pinch of salt and then the cost of the cup of Greek yoghurt. So perhaps 30 cents?
To buy the same amount, 250g, would cost around $3.60. So if you have cucumbers that are growing faster than you can use them, and MOO some yoghurt,
How do we use tzatziki?
As a dip, with cucumber fingers, or carrot fingers or celery sticks, or crackers.
As a salad dressing. Make a green salad and drop a spoonful on the top.
As a dressing for a fish burger. Grill a bun and put it aside to cool. While the bun is cooling, cook a fish fillet. Shred some lettuce. Spread one side of the cool bun with a spoonful of tzatziki, add the lettuce and the fish fillet. Top with the other half of the bun and enjoy.
As a dressing on a souvlaki.
As a sauce over grilled chicken, or grilled chicken skewers.
Burgers instead of burger sauce.
Sandwiches instead of mayo - a humble salad sandwich becomes something extra special with the addition of tzatziki.
Instead of sour cream on baked potatoes or tacos - try it, it is delicious!
I MOOed a double batch tzatziki on Friday, some to take to a function on Saturday, and some for us to enjoy over the weekend and during the week. Yes, during the week - MOO tzatziki will keep for up to 5 days, covered in the fridge.
Here's my recipe for a really simple, MOO Tzatziki
Ingredients:
1 cup Greek yoghurt
1 large cucumber, grated
1 tbsp lemon juice
1 clove garlic, crushed
Pinch of salt
Method:
Use the small grater to grate the cucumber or put it through your food processor. Put it in a bowl, sprinkle with salt, about 1 teaspoon, and let it sit for 15 minutes. This will draw the water out of the cucumber. DAon't be tempted to skip this step, or the next. You want as much moisture as possible out of the cucumber so it doesn't make the dip watery and horrible. After the 15 minutes, tip into a colander and rinse. Then pick up a handful and squeeze as much water as possible out of the cucumber. If you have one, a cheesecloth makes this eaier - just tip it all into the cheesecloth, and twist to squeeze the water out. Put the cucumber, yoghurt, garlic and lemon juice in a bowl and stir to mix. Taste - if it needs salt, add a pinch and taste again. If it needs more lemon juice, add another teaspoon - not too much, you don't want to make it watery. Chill and enjoy.
This cost me almost nothing; the only bought ingredient was the pinch of salt and then the cost of the cup of Greek yoghurt. So perhaps 30 cents?
To buy the same amount, 250g, would cost around $3.60. So if you have cucumbers that are growing faster than you can use them, and MOO some yoghurt,
How do we use tzatziki?
As a dip, with cucumber fingers, or carrot fingers or celery sticks, or crackers.
As a salad dressing. Make a green salad and drop a spoonful on the top.
As a dressing for a fish burger. Grill a bun and put it aside to cool. While the bun is cooling, cook a fish fillet. Shred some lettuce. Spread one side of the cool bun with a spoonful of tzatziki, add the lettuce and the fish fillet. Top with the other half of the bun and enjoy.
As a dressing on a souvlaki.
As a sauce over grilled chicken, or grilled chicken skewers.
Burgers instead of burger sauce.
Sandwiches instead of mayo - a humble salad sandwich becomes something extra special with the addition of tzatziki.
Instead of sour cream on baked potatoes or tacos - try it, it is delicious!