Tzatziki- I always grate the cucumber with the skin on - agree it gives better texture and flavour and also finely grate 1 small carrot (peeled) as well which comes from a recipe from Tassia in Fiscado, Kefalonia. Most important thing is to wring out the grated cucumber in your hands as tight as you can to get rid of as much liquid - do not just drain. Also, this keeps really well in the fridge and is often better after 2 or 3 days.
Message posted by Ellenjay on 30 March 2011 at 8:30pm - IP Logged
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I have been making my own yogurt since before Christmas using a yogurt maker from Lakeland Plastics
You can use it with all the above ideas
I have more than covered the outlay for the maker, about £20 as it only costs me 75p to make a litre!!
Mind I do not use their recipe, too thin, I put in 3 tablespoons of live yogurt (from the previous batch, add three tablespoons of dried milk powder (the secret of making it thick) then a litre of long life full cream milk, cows or goats and leave the machine switched on for 12 hours (I use a plug in timer), then leave it to cool.
Simple and cheap for those watching the pennies!!
By the way, just sprinkling some dark muskovado sugar on to the top of any yogurt will make the sugar melt within about 30 minutes and makes a great melted caramel topping.
Message posted by seaangler (Chat Room Administrator) on 30 March 2011 at 10:08pm - IP Logged
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seaangler
Susieh...You have given the game away (as to makeing it thick as we like it) There is nothing worst than thin runny yogurt and tzatziki...With extra extra Garlic And a black olive on top...
Message posted by McCance on 30 March 2011 at 10:39pm - IP Logged
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I always squeeze the grated cucumber - with skin - in an old tea towel kept for the purpose - to get rid of the excess fluid - result, non watery tzatziki - usually always beat in a little really good olive oil too!
Message posted by angela chapman on 31 March 2011 at 10:54am - IP Logged
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angela chapman
I have seen a recipe in a book called Culinaria Greece,
It is called Garlic Yoghurt sauce and is very similar to Tzatziki, but you strain the yoghurt to remove excess liquid, add more garlic and omit the cucumber, add olive oil, and chopped dill or parsley before serving, to go with grilled meat.
The Tzatziki recipe in this book has mint added and olive oil and salt.
Angela
Message posted by seaangler (Chat Room Administrator) on 31 March 2011 at 1:55pm - IP Logged
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seaangler
Angela...Thanks will try this this week end...
Garlic-Yogurt Sauce
This very simple sauce is a great dip for pita chips as part of an easy summer picnic menu.
Yields about one cup.
garlic
kosher salt
olive oil
more plain yogurt
1 cup full-fat plain yogurt
2 tbs. extra-virgin olive oil
1 (10 in my case lol) medium clove garlic, minced and mashed to a paste with a pinch of salt.
Combine the yogurt, oil, and garlic in a small bowl and season to taste with salt. Refrigerate until shortly before serving.
Message posted by angela chapman on 31 March 2011 at 2:14pm - IP Logged
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angela chapman
Here's another one (I must be bored, actually I am waiting for a repair man who is very LATE)
Melitzana Me Yiaourti
Aubergine yoghurt Dip.
Cook and peel 2 aubergines (when cool)
Mash them together with 3 tbs olive oil and lemon juice
Add 2 tbs Tahini (sesame seed paste)
Whisk together
Add 200g yoghurt
Add salt to taste
Chill.
I think this would also be good if you added some raw chopped onion to give it a bit of a crunch.
Angela
Message posted by smfmarty on 03 April 2011 at 12:22pm - IP Logged
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Quote: Originally posted by janmanessi on 30 March 2011
Also good- half thick Greek yoghurt, half cream whipped to the consistency of the yoghurt- mixed together.
Put into ovenproof dish a selection of any fruit you wish to use- strawberries and raspberries are ideal but the choice is yours
Cover over with yoghurt/cream mixture
Chill in fridge overnight
Sprinkle demerara sugar on top and put under preheated grill to caramelise
Back in fridge- serve same day
Had some last night...Mmmm very nice!!
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