Dzadziki Recipe
| Published: 25th May 2007 01:12 |
Summer is here and it's time for those lazy evenings, sitting out in the garden, listening to the evening song of the birds, maybe with a glass of wine or with a book.
It really doesn't require much to chill out, and here in Cheadle (SK8) when the weather is good, there is no place like home. Who needs the sweltering baking sands of some far flung beach, or some arid landscape devoid of a single blade of luscious green grass and all those midges and mosquitoes? Not me, oh no! Not when we have all this land full of bountiful and richly coloured nature all within the comfort of our gardens. Then there's the dreaded airport and well - these days we like to reduce our Carbon Footprint...
As for eating at home instead of going out to dine, even food can be simple, you don't have to be a Delia Smith or Gordon Ramsay to know how to prepare your favourite food, because if you love the thing you eat, then preparing it is a pleasure and as well as a relaxing past time.
I have one or two favourite summer recipes as I guess most of us do. Often it's the little things that make a dish or a meal that bit special, and in our house one of ours is Greek Djadziki. Every single member of the family from oldest (54) down to the youngest (17) can rustle up a bowl of ice cold home-made tangy dzadziki to go with just about anything you choose and except for me they're all males!
Before I put this wonderful family heirloom on line, I thought how nice it would be if all of you out there were to write in to me and share with the rest of us your favourite little dish (or big dish), and let us all savour each other's little specials....wouldn't that be nice - a communal 'Saturday kitchen' for just us Cheadlelites?
If you write in and you don't want to divulge your identity on line that's fine and if you do want to, well that's fine too. So shall we give it a go? Write or email to me at AboutMyArea/SK8 PO BOX 151, CHEADLE SK8 7WB. I look forward to hearing from you!
Greek Dzadziki Recipe
All you need is:
A large litre/kilo container of authentic Greek yoghurt.
Up to half a long cucumber peeled and diced.
Several cloves of garlic (according to taste!) crushed.
Red wine vinegar (malt will do)
Virgin Olive Oil.
Salt (very very little - optional).
Pour yoghurt into bowl, add the cucumber and garlic. Add large dollop of oil (max 4 tablespoons) and a couple of shakes of vinegar to balance the oil. Mix it all thoroughly - cover with cling film and put it in the fridge for an hour to chill. Adjust garlic and vinegar to taste if necessary and justplace it in the middle of the table and see how it'll dissapear! Now some people like a mild dzadziki and others like it strong enough to bring tears to their eyes! So there is no a hard and fast rules about how much garlic to use. Enjoy!
I look forward to hearing from you - Regards - your editor
