Sunday 28 February 2016


Tzatziki, similar to raita (Indian cucumber dip), is a Greek dip served with starters or alongside mains, usually grilled meat. It is made of cucumber and thick yogurt. I have used low fat Greek yogurt (I prefer it to the full fat) but if you go for full fat it would definitely add to the creaminess of the Tzatziki. The yogurt should be thick Greek yogurt though but you could use whole milk yogurt and strain it yourself. I also use the whole cucumber, seeds and all. (why waste? But if you prefer to remove them, don't throw the seeds away, add some salt and paprika, put on a cracker, makes a healthy snack) 

I personally love Tzatziki with some  cut vegetable sticks such as carrots or some toasted pita. It is a great snack, healthy and super simple to make!


150 gms Greek yogurt 
1 large cucumber
2 - 3 cloves of garlic, minced
2 tsp lemon juice
Pinch of chilli powder
Salt to taste
1 tbsp mint leaves, chopped
1 tsp extra virgin olive oil


Peel the cucumber and grate it onto a kitchen towel and squeeze out all the water into a glass (add some salt and lemon juice to the water, makes a refreshing drink ;))

Add the grated cucumber, crushed garlic, lemon juice and mint leaves to the yogurt, season with salt and mix well. Drizzle over the extra virgin olive oil and add a pinch of chilli powder.

Serve with vegetable sticks or pita.

Sunday 7 February 2016


Panzanella is an Italian salad, originally made of bread and tomatoes mixed in with some olive oil. I think the idea was to use up leftover stale bread to create a scrumptious summer salad, making good use of the stale bread and turning it into the star of the show! 

Now, Panzanella is not just a way to use up stale bread, but has become a great salad recipe in its own right. I had some ciabatta which wasn't quite stale, but I really wanted to give this recipe a try. I have to say, this is now probably my favourite salad recipe! :) The key is to use a good crusty bread - a normal soft loaf will become too soggy. 


1 large cucumber -  halved, seeded and sliced 
3 tomatoes cut into quarters
1 onion, halved and thinly sliced
1 yellow pepper, diced 
1 loaf of ciabatta, about 150 gms (or any crusty bread of your choice)
10 -12 basil leaves, some roughly chopped and a few to scatter over
Salt and freshly ground pepper
Parmesan (optional)

For the vinaigrette or dressing 

1/4 cup extra virgin olive oil 
1 tbsp balsamic vinegar or red wine vinegar (I prefer the taste of balsamic vinegar).


If using a ciabatta or any store bought crusty bread, cut the bread into cubes, drizzle with some olive oil and bake in the oven for 10 -12 minutes at 180 C.

To prepare the vinaigrette, combine the olive oil, balsamic vinegar and salt and mix well. I use a small jar to make this - place everything in the jar, put the lid on and shake it well. 

Add the prepared vegetables - cucumber, tomatoes, onion and yellow pepper to a bowl. Add the bread and chopped basil leaves, season with salt and pepper and toss everything together.

Add in the vinaigrette and give it a final toss. Scatter over the remaining basil leaves and sprinkle over some Parmesan shavings (optional) before serving.

This salad is great on its own or as a side to any main.
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