Cooling Cucumber Dip – or Tzatziki if you’re Greek!


Cooling Cucumber Dip - or Tzatziki if you're greek!

Last night just wanted a refreshing dip to go with a glass or two of Pinot Grigio so made this. Easy and delightful and so much nicer than shop bought stuff,

1 small cucumber
300 ml Greek yoghurt
1 garlic clove crushed
1 tbsp of chopped fresh mint
Salt and pepper

Coarsely grate the cucumber into a dish – some folk peel it first but I don’t bother. Put into a sieve and squeeze with the back of a spoon as much water out as you can. Pop into a bowl.
Add the yoghurt, garlic and chopped mint and season with the pepper.
Mix well together and chill for as long as you are able to resist eating it!
Before serving – grind over a little rock salt.
Eat with warm pitta bread, bread sticks or crusty bread.

As they say in Greece – νόστιμα….which I think…and hope….means ‘delicious’!

Red & Green Salsa…


Red & Green Salsa...

Salsa…simply Spanish for sauce..which does not do justice to this stunning summer dish that I made yesterday for an early evening garden supper. Why anyone buys this from a supermarket I do not understand – they never taste anything like the home made variety. This is one of my takes on a common theme of toms and chillies. We had it with stacks of warm ciabatta and prosciutto.


4 tasty toms, deseeded and chopped
1/2 cucumber peeled and deseeded
1 red chilli deseeded and chopped
1 green chilli deseeded and chopped
2 shallots, finely chopped
Clove of garlic, finely chopped
Bunch of Greek basil – the one with small leaves, chopped
Balsamic vinegar
Decent extra virgin olive oil
Salt and black pepper

Pop all ingredients into a bowl and mix together. Add a good glug of balsamic vinegar and about 5 tablespoons of olive oil. Mix again. Season to taste. Refrigerate for a little while to let all the flavours collide, merge and marry. The kick is good and the fresh feeling lingers long.