Category Archives: Vegetables

#make your own #yoghurt

#make your own #yoghurt

Homemade yogurt

Homemade yoghurt is such an easy and satisfying DIY thing to do. The end product is so much better than the bought item and these days there is always a tub of thick homemade yoghurt in my fridge. This morning I scooped-out the fruit of two lovely granadillas that my sister-in-law gave me and mixed it with some silky creamy yoghurt. What a perfect and refreshing breakfast. This evening I am serving herbed yoghurt with lamb chops and green beans. Yum!

green beans with herbed yoghurt

green beans with herbed yoghurt

How to make your own yoghurt
All you need is good quality fresh milk and a few tablespoons of plain yoghurt to use as a starting culture. Bring the milk to 80°C or until bubbles form around the edges of the pot. Stir the milk occasionally. Remove the pot from heat and let it cool to 43°C or when you can stick your finger in for 10 seconds. Stir in the yoghurt and cover the pot with a lid. Wrap the pot with a large towel and let it sit in a nice hot place for 6-12 hours until the yoghurt is thick and tangy.

Make thick yoghurt
Regular yogurt contains a lot of liquid, so straining it makes it nice and thick. Place a layer of cheesecloth in a strainer and then place the strainer over a bowl making sure there is enough space in the bottom of the bowl to contain liquid. Pour yogurt into cheesecloth, cover with plastic wrap and let it strain for an hour or so in the fridge.

Make your own yoghurt

(Makes 1 litre of yoghurt)

1 litre of fresh full cream milk
60 ml natural yoghurt with live AB cultures

Bring the milk to 80 °C or until bubbles form around the edges of your pot. Stir the milk occasionally. Remove pot from heat and let it cool to 43 °C or when you can stick your finger in for 10 seconds. Stir in yoghurt and cover the pot with a lid. Wrap the pot with a large towel and let it sit for 6-12 hours in a hot spot until yoghurt is thick and tangy. The longer it sits, the thicker and tangier it will become. Spoon into sterilized containers and refrigerate.


Green beans with herbed yoghurt

300 g beans
15 ml olive oil
15 ml fresh lemon juice
salt
black pepper
250 ml homemade yoghurt
handful chopped fresh coriander
handful of fresh chopped parsley
fresh baguette

Cook the beans until tender and scoop in serving dish. Sprinkle with olive oil and lemon juice and season with salt and pepper. Mix yoghurt and herbs and season with a large pinch of salt and pepper. Serve beans and yoghurt with a fresh baguette.

#gifting: asparagus + herb bouquet

#gifting: asparagus + herb bouquet

I had to get a gift for my foodie friend, the lovely Errieda Du Toit. But what do you buy for this extraordinary friend and food soul sister of mine? … So I decided to make a fresh asparagus and herb bouquet that she can re-use. I took the fresh asparagus spears, arranged them in a beautiful glass bowl and then took some fresh rosemary, sage and mint out of my garden. I love it. It is gorgeous, fresh and different … ideal birthday or Christmas gift.
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the best #artichokes with a parmesan filling

the best #artichokes with a parmesan filling

Last Saturday, when four lovely artichokes found their way into my market basket, I had to call my Italian mamma , Miki Ciman for her wise advice and to get some tips on how the Italians prepare this vegetable delicacy. In her strong and unmistakable Italian accent she told me…” “Do not complicate ‘tha’ cooking of ‘tha’ artichoke, my darling. ‘Cooks’ it slowly and with ‘tha lôve’. ‘Maka ‘tha’ stuffing with ‘tha’ parmigiano, ‘tha’ parsley and ‘tha’ breadcrumbs. Pull ‘tha’ leaves carefully apart and stuff the breadcrumbs in between. Simmer in salty water and ‘tha’ olive oil. Serve with ‘tha’ lemons and your best olive oil. ‘Delizioso’!”

So here it is… stuffed artichokes … the real deal.

The best artichokes with a parmesan filling
4 artichokes
150 g parmesan cheese
100 g white breadcrumbs ( + – four slices of white bread )
a large handful of parsley, finely chopped
30 ml olive oil
pinch of black pepper
750 ml water
5 ml salt
45 ml olive oil
for serving
fresh parsley , finely chopped
To serve
Maldon salt
fresh lemons
olive oil

Cut the stem of the artichokes down to 2 cm in length. Place the artichokes in cold water for an hour. Cut the hardest leaves off at the bottom. Mix the parmesan cheese, bread crumbs, parsley, black pepper and olive oil. Divide the filling into four portions. Take each artichoke and pull the leaves gently apart. Press the filling everywhere between the leaves and in the middle of the artichokes. Place the stuffed artichokes in a pot with water, salt and olive oil . Put lid on and simmer slowly for 75 minutes. Fill the pot with more water if necessary. Serve with parsley, olive oil, fresh lemon juice and Maldon salt.

pea and eisbein #soup

pea and eisbein #soup

pea and eisbein soup
I don’t know about you but I am freezing. And a bowl of soup is the answer! There is something about making your own, homemade soup that is both soothing and satisfying. Thankfully the process is also free from all those chef rules and regulations – you don’t need measurements – just use what you have in your fridge and I can assure you it would be delicious.

If you have two able hands, some time to spare and a whole lot of veggies you can create something quite beautiful and warming for that cold winters’ day. Haul out your mandolin slicer, pour yourself a good glass of wine and you have something splendid in the making.

I am mad about a simple bowl of pea and Eisbein soup. All I do is cook the smoked Eisbein, take the meat,skin and fat of the bone and blitz this with the peas. The skin and fat of the Eisbein gives the soup a silky and smoky flavour. You have to try this for yourself – it’s delicious with a big D.

Pea and Eisbein Soup – a true winter warmer
(Enough for 10)
850 g smoked Eisbein, with bone
8 cups of water
200 g onion, diced
200 g carrots, cut into blocks
2 celery sticks, with leaves
handful of parsley
5 black peppercorns
1 t salt
1 kg frozen peas
To serve:
a handful of mint leaves, finely chopped
cream

Boil the Eisbein, water, onions, carrots, celery, parsley and peppercorns for about 3 hours until soft. Remove the Eisbein from the pot. Cut the meat and fat off the bone, then cut into smaller pieces and put back in the pot full of yummy liquid (fat, skin and everything). Put in the peas and salt and cook for a further 15 minutes. Then, blitz everything – either with a handheld blitzer or a liquidiser until all ingredients have been finely blended. Taste for seasoning. Serve with a dash of cream and some leaves of finely chopped mint.

make your own green curry paste

make your own green curry paste

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Some time back I visited Bangkok and spent a fascinating week at the Blue Elephant Cooking School. There I was privileged to learn a bit more about Royal Thai Cuisine. The one recipe I have since clung to is this glorious Green Curry Paste. It is just so much better to make your own curry paste and quite frankly you simply cannot compare it to the stuff you buy in the shops. The recipe requires galangal, shallots and lime zest – as these ingredients are hard to come by, I have replaced them with ginger, spring onions and lemon zest.

The paste can be kept in an airtight container for two weeks in the refrigerator or one month in the freezer. If you would like to preserve it longer, add extra salt as this is a traditional Thai way of preserving food. For a vegetarian version omit the shrimp paste.

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Green Curry Paste (Kruang Kaeng Keaw Waan)
(makes 85 grams)
10 g hot green chillies, chopped
10 g fresh coriander, chopped (if you can get the roots, even better)
7.5 ml ginger, grated
7.5 ml lemon zest
15 ml lemon juice
4 garlic cloves, grated
40 g spring onions (about three), sliced
5 ml salt
5 ml cumin seeds, roasted and grounded
2.5 ml coriander, roasted and grounded
2.5 ml white pepper
10 basil leaves
2.5 ml shrimp paste

Pound all the ingredients in a pestle & mortar to fine paste or use your stick blender.

kachumbari #salad

kachumbari #salad

On my recent travels to the island of Zanzibar, chef Prabhakar Kumar from the Diamonds La Gemma Dell’ Est Hotel, introduced me to the local Kachumbari salad. It is so simple that you might start thinking to yourself…so what is the big fuss? This scrumptious salad consists of onion, tomato, cucumber and carrot and is seasoned with lemon or lime and salt and pepper. But it’s the way that you cut your veggies that differentiates this from you normal run of the mill veggie salad. It must be cut with love into very fine thin slivers. Don’t discard the pips of the tomato or cucumber – use it all. This salad is a perfect accompaniment to poached fish.

Kachumbari salad

Kachumbari salad

Chef Prabhakar Kumar served poached fish on pilaf rice and a bit of kachumbari salad

Chef Prabhakar Kumar served poached fish on pilaf rice and a bit of kachumbari salad

Beautiful fresh fish poached in whole spices

Beautiful fresh fish poached in whole spices



Kachumbari salad

1 onion, halved and cut it into fine slivers
1 tomato, halved and cut it into fine slivers
½ cucumber, halved and cut it into fine slivers
1 carrot, julienned
10 ml lemon or lemon juice
Salt and pepper

Mix all the veggies together then add the lemon juice and salt + pepper.

fruit + vegetable salad with white chocolate mousse

fruit + vegetable salad with white chocolate mousse

I was introduced to this extraordinary fruit and vegetable salad with white chocolate mousse this past week by Italian chef, Leonardo Vescera at the glamorous Ga Gemma Dell’ Est Hotel in Zanzibar. Never in my wildest culinary dreams did I think that raw veggies and fruit could go so well together. The trick with this is that you need to cut your vegetables into small little cubes. The veggies provide sweetness and texture to an ordinary fruit salad.

Back home, I decided to make my own version. I hope you will enjoy it as much as I did. Give it a whirl…it is a taste adventure!

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Fruit and vegetable salad with white chocolate mousse
Serves 6
100g of the following fruit + vegetables (you can of course, substitute these with your own choices…)
Pineapple, banana, carrot, papaya, peach, baby marrows, patty pan squash
10 ml icing sugar
30 ml mango or pineapple juice
A squeeze of lime juice
A few chopped mint leaves

Cut the vegetables into small blocks. Mix all ingredients together and serve with a dollop of white chocolate mousse.

Two ingredient white chocolate mousse
1 cup cream
150 g white chocolate

Melt chocolate in a double boiler. Heat 1/3 cup of cream. Pour heated cream over chocolate and mix well till smooth. Allow the chocolate and cream mixture to cool down to room temperature. Beat the remaining cream until stiff and fold into the chocolate. Put in refrigerator until needed.

lettuce wedges with blue cheese dressing | #salad

lettuce wedges with blue cheese dressing | #salad

This time of the year for me is all about fresh, fast and simple food. But also food that still make your taste buds go … Pow-Wow! This absolutely scrumptious salad was mentioned to me by Kokkedoor 2 Winner, Johnny Hamman and I decided to make my own blue cheese dressing. Well needless to say my husband orders it at least once a week from my kitchen. It is summery and just simply splendid! Give it a bash…it is wow!

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you can replace the sour cream with yogurt like i did here

for a healthier option | replace the sour cream with yogurt like i did here

Lettuce wedges with blue cheese dressing

1 large iceberg lettuce , cut into six wedges
125 ml sour cream
3 T mayonnaise
2 t dijon mustard
1 T white wine vinegar
50 g good blue or gorgonzola cheese, crumbled
micro herbs

Combine all the dressing ingredients then scoop generously over the lettuce slices and garnish with micro herbs.

curried mushroom spuds

curried mushroom spuds

Hugh Fearnley-Whittingstall inspired these delicious spuds. He loves the combination of potatoes, mushrooms and curry and I love it too. It’s simple, tasty and oh so delicious!

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curried mushroom spuds
 
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(Recipe adapted from Three Good Things)
Author:
Serves: 2
Ingredients
  • 2 baking potatoes, +- 270g each
  • 2 tablespoons sunflower oil
  • 1 t mustard seeds
  • 1 t cumin seeds
  • 200g mushrooms, sliced
  • 1 fat garlic clove, finely grated
  • 2 t strong curry powder
  • 30 g of butter
  • Salt
  • Freshly ground black pepper
  • Handful fresh coriander, chopped
Instructions
  1. Preheat the oven to 200 °C and bake the potatoes for about an hour or until completely tender. Meanwhile, heat the oil over a medium heat and fry mustard and cumin seeds for about 1 minute.
  2. Add the mushrooms and fry for 5 minutes until tender and brown. Then add the garlic and curry powder and fry for another minute. Set aside.
  3. Halve the baked potatoes. Scoop out most of the baked flesh into a bowl, leaving each potato skin with a 5mm thick shell of flesh.
  4. Mash the scooped-out potato with the butter and some salt and pepper, then lightly stir in the curried mushrooms.
  5. Spoon the mixture back into the potato shells and heat through in the oven for 10–15 minutes. Serve with some fresh coriander.

pumpkin + sweet potato + pear bake with orange olive oil

pumpkin + sweet potato + pear bake with orange olive oil

The olive tree is surely the biggest gift of heaven – Thomas Jefferson

I grew up with sunflower oil and butter but these days I have five different extra virgin olive oils next to my stove. Ordinary olive oil for frying my chicken breasts, truffle olive oil that I add to my mashed potatoes, orange olive oil that I sprinkle on my pumpkin before I put it into the oven, parmesan olive oil to be added in good measures over hot pasta and then lime olive oil for dressing my salads. Olive oil is a completely natural oil (straight from heaven, I would say) with no preservatives added.

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SA Olive Association
In South Africa, the SA Olive Association keeps a watchful eye over our olive industry and if you want to be sure that you have a good South African olive oil you should be on the lookout for the organization’s seal of approval on the bottle. SA Olyf se seel van goedkeuring

Now, how should a good olive oil taste?
Well, once tasted, it should have fruity flavours such as apple and this should be followed by a bitter taste at the back of your tongue, giving way to a sharp peppery sensation in the back of your throat. Feel free to take a half teaspoon of olive oil, put it in your mouth, breathe the oil in as if you are tasting wine and see whether you experience theses sensations.

Beware of oils that smell or taste winey, metallic, musty or rancid.

Interesting facts and tips about olive oil
• Use olive oil while it is still young and fresh. It is not like wine which gets better as it gets older.
• Store oil in a cool, dark place.
• Do not store the olive oil in the refrigerator, the condensation will promote oxidation.
• Olive oil is more heat stable than, for example, sunflower oil and can be reused seven times.

 

pumpkin + sweet potato + pear bake with orange olive oil
 
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Author:
Serves: 6
Ingredients
  • 800g pumpkin, unpeeled and sliced
  • 500g sweet potato, unpeeled cut into fingers
  • 2 pears, unpeeled, quartered
  • 60g butter, cubed
  • 3 tablespoons orange olive oil (this can be replaced with ordinary olive oil and the juice of one orange)
  • 1 teaspoon cumin seeds
  • ⅓ cup honey
  • ⅓ cup dark brown sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 180 ° C. Place the butter on a baking tray and then the pumpkin, sweet potatoes and pears. Sprinkle with olive oil, salt and cumin seeds and bake for 30 minutes. Mix the honey, sugar and cinnamon. Pour over the pumpkin and bake for a further half hour.

#healthy lunch box salad

#healthy lunch box salad

my whole life I wanted to be thinner

Anel Potgieter - Work Salad{my whole life i wanted to be thinner}
In matric I was a size 10, but I wanted to be an 8. In my student years I was a 12 but wanted to be a 10. As time went by, I found myself shopping for clothes in the “fuller figure” department. Such lovely words … “fuller figure”. It kind of makes you feel thinner. But perhaps more importantly, it makes you feel less alone. You actually feel part of the “fuller figure” society.

Over the years, I must have tried every diet under the sun. From the soup diet, low calorie diet, Weigh-Less, Weight Watchers to the diet shakes and the rest. I am also sure some of you can remember those over the counter diet tabs that made your heart beat at a thousand miles an hour?

funny-pics-weight-watchers-diet-pills{2014}
Well, it is now 2014 and I can with confidence announce that I have won my battle with weight. I may not thinner per se but I have won my psychological battle with weight . How did I do it, you may ask? It required a huge mind shift in order to correct the unhealthy relationship that existed between me and food. It took a journey of deep self-introspection to establish the link between my being and the food choices I had been making.

It was a very difficult and challenging journey of discovery to say the least, yet it was one of the most enriching detours of my life. I discovered that food needn’t be the crutch it always was. Food did not have to be my best friend. But most importantly, I discovered myself! A self-confidant, strong and successful woman. A woman that looked beautiful when she looked at herself in the mirror in spite of the extra kilo’s she carries.

{it’s all about pre-planning}
Today, I eat three balanced meals a day. I had to learn to be organised! Pre-planning here is the absolute key. One needs to know what you are going to eat, and when you are going to eat it. These days, I pack myself a healthy salad to work and the sprinkle it with the best red wine dressing and Maldon salt which I keep in my drawer at work.

Naturally, I do occasionally give-in to the second slice of milk tart or that irresistible portion of home-baked chicken pie. Hell, just yesterday I ate a whole block of chocolate in front of the TV. But, it is okay…. Because I am okay!

Salad 

#healthy lunch box salad
 
I always use whatever fresh ingredients I have available in my fridge as well as fresh herbs from my garden. The vinegar and salt I keep in my drawer at work.
Author:
Ingredients
  • Cabbage, sliced
  • Cucumber, sliced
  • Carrots, sliced or grated
  • Yellow peppers, sliced
  • Green peppers, sliced
  • Olives
  • Tomatoes, sliced
  • Coriander, chopped
  • Basil, chopped
  • Chicken, from last night's dinner
  • Cannellini beans or chickpeas
  • Salad Dressing
  • Red wine vinegar
  • Maldon salt
Instructions
  1. Add all ingredients in tupperware and take to work. Then sprinkle generously with Maldon salt and red wine vinegar.

my sister-in-law’s #asian salad

my sister-in-law’s #asian salad

My sister-in-law, Siobhan is just such an amazing woman. Since I married Rick she has welcomed me with open arms. She is just so caring, considerate, beautiful, sexy and has this great knack for making lovely, delicious and healthy food. This past Christmas she made this delectably spicy Eastern Salad.

Asian Salad

Asian Salad

????????

Siobhan

 

my sister-in-law’s #asian salad
 
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Author:
Serves: 6
Ingredients
  • 2 small baby cabbages, finely sliced (or two cups of sliced cabbage)
  • 2 large carrots, grated
  • 200g green beans, thinly sliced
  • 200g baby corn, thinly sliced
  • 100g unsalted cashews, crushed
  • 2 spring onions, chopped diagonally
  • a large handful coriander, chopped
  • Dressing
  • 2 tbsp white sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp sunflower oil
  • 2 tblsp soy sauce
  • 1 red chillie, chopped
Instructions
  1. Chop and grate all the fresh ingredients.
  2. Mix all the salad dressing ingredients well.
  3. Mix all salad ingredients together with the salad dressing and there you go. Scrumptious, healthy and just irresistibly delicious.

open watermelon sandwich from #freshstop

open watermelon sandwich from #freshstop

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{freshstop is fresh}
Yesterday whilst filling up my car with fuel, I had a few minutes to spare so I decided to pop into the Caltex Freshstop. Well, wowzer was I surprised!

Yes, there were the usual selection of convenient fast foods and fabulous coffee to go – but there was a host of other fresh ingredients as well. Have you seen the amazing array of fresh fruits from watermelon, melons and apples? Then the fresh vegetables like my favourite baby tomatoes, green beans, lettuce and a selection of cheeses, yogurts and nuts too? How did I miss that?

{watermelon and tomato? yes!}
The watermelon and tomatoes reminded me that I had been toying with the idea of a tomato, watermelon combination for the last year but just never got my head around it. But recently, I read that Chef Gabriel Kreuther from the Modern in New York combined the two and the flavours were absolutely superb. So I decided there and then to whisk watermelon, tomatoes, feta cheese and pistachios off the shelf and headed home to start experimenting.

{perfect summer dish}
I decided to make an open watermelon sandwich with roasted tomatoes topped with feta, pistachios and mint. The sweet and the savoury elements of this summery salad are just too divine. The ice cold sweet watermelon with the concentrated savoury flavour of tomatoes makes for a perfect combination and the pistachios and mint gives everything that extra taste and texture. It is fresh and interesting and would make a perfect starter for a summer meal or as a side salad to a braai.

So, this summer when you need fresh ingredients to perk-up your summer meals remember to pop into your closest Freshstop – no hassle and no fuss.

watermelon sandwich

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open watermelon sandwich from #freshstop
 
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Author:
Serves: 6
Ingredients
  • Roasted tomatoes
  • 500g baby tomatoes, halved
  • 100 ml olive oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp sugar
  • 1 Tbsp balsamic vinegar
  • Other salad ingredients
  • 900g watermelon
  • 200g feta cheese, crumbled
  • 100g pistachios, shelled
  • small handful of fresh mint leaves, torn
Instructions
  1. Roasted tomatoes - Mix the tomatoes, olive oil, salt, pepper and sugar together and roast in a pre-heated oven at 180°C for one hour. Take out of oven, sprinkle with balsamic vinegar and let it cool down.
  2. Taste for seasoning. You will want to serve it with the watermelon at room temperature.
  3. To assemble - Place a slice of watermelon on a plate as the base of your dish and add a few tomatoes on top. Crumble some feta over the dish, top with pistachios and finish with a few mint leaves – sprinkle with a few drops of the balsamic-tomato juices.

cripsy fried brussels sprouts with poor man’s parmesan

cripsy fried brussels sprouts with poor man’s parmesan

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{fry in olive oil? yes, this time we do just that}
I know that brussels sprouts is not everyone’s favourite vegetable … but this crispy fried brussels sprouts in olive oil with poor man’s parmesan is one of those dishes that once you have made it this way you will never do it any other way.

{perfect flavour combinations}
The peppery flavour of the olive oil compliments the crispness and bitterness of the brussels sprouts perfectly and the rustic flavouring of the poor man’s parmesan just adds that extra flavour and texture. This is a simple dish but believe me this will keep your taste buds intrigued for a long time.

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cripsy fried brussels sprouts with poor man's parmesan
 
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Author:
Serves: 4
Ingredients
  • Brussels sprouts
  • 500g brussels sprouts
  • Good olive oil for deep frying – about 2 cups
  • Poor man’s parmesan
  • 1 Tbsp Olive oil
  • ½ cup toasted bread crumbs
  • ¼ tsp salt
  • 2 Tbsp parsley, chopped
  • 2 Tbsp basil, chopped
  • Zest of ½ lemon
Instructions
  1. Brussels sprouts - - Heat the olive oil and fry the brussels sprouts for +- 5 minutes till golden brown. Allow the excess oil to drain on paper.
  2. Poor man’s parmesan - – heat the olive oil over medium heat in a pan and add the bread crumbs. Toast till light brown – stir continuously. Be cautious not to burn the bread crumbs.Remove from the the heat and add to the rest of the ingredients. Sprinkle over the brussels sprouts.

dill tzatziki + homemade melba toast = healthy summer snack

dill tzatziki + homemade melba toast = healthy summer snack

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{summer snack}
It’s nearly summer + snack time. All too often we so easily grab the packet of crisps on our way out of the supermarket. I am guilty as charged. I still cannot walk past a packet of salt and vinegar chips or a packet of nik naks for that matter :-).

{healthy summer snack}
Snacks in most instances also tend to rest on the unhealthy side of the food chain and are definitely not good for the summer figure… but not this refreshingly delicious dill tzatzkiki + homemade melba toast. You can make a large quantity of melba toasts in one go and then keep these in an airtight container till needed. The tzatziki will also last for about a week in your fridge – and the longer you keep it the stronger the flavour gets and the yummmier it gets.

For an even healthier option use fat free yogurt. Stock-up on these two items this summer and you will never be without the tastiest and healthiest snack for your summer soiree.

Watch me make this live by clicking here.

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dill tzatziki + homemade melba toast = healthy summer snack
 
Prep time
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Author:
Serves: 6
Ingredients
  • For tzatziki
  • 300g grated cucumber (this is a big cucumber, deseeded and grated)
  • ¼ tsp salt
  • 2 garlic cloves, finely grated
  • 1 ½ cup Greek yogurt, double cream
  • 2 Tbsp fresh dill, finely chopped or 2 tbsp fresh mint or 1 tsp dry mint
  • ½ Tbsp olive oil
  • 1 Tbsp lemon juice
  • For melba
  • 12 slices of white bread
Instructions
  1. For tzatziki - Grate the deseeded cucumber, mix the salt through and let it stand in a colander for about an hour. If you want to you can peel your cucumber but I prefer the skin on.
  2. Mix all the ingredients together and put in the fridge till needed.
  3. When ready to serve, taste for seasoning, drizzle with some olive oil and fresh chopped dill.
  4. Homemade Melba toast - Preheat oven to 120 ˚C.
  5. Cut-off the crust from each of the bread slices.
  6. Roll the bread slices lightly with a rolling pin until flat, and then cut the rolled bread slices in half.
  7. Place the bread slice on an oven rack and bake for 15 minutes.
  8. Increase the oven heat to 180 ˚C and bake for a further 10 minutes until the bread has toasted to a golden brown.
  9. Place the oven toasted bread into an air-tight container.