Out & About Spring 2018

FOOD & DRINK - FOOD NEWS

Greek green beans in a tomato sauce A lovely accompaniment to the lamb

Tzatziki The traditional Greek dip with cucumber and yogurt. You can serve this as a starter with pitta bread to dip or alongside the lamb

½ kilo fresh green beans, topped and tailed 3 tbsp olive oil About 1 tbsp finely chopped garlic (5 or 6 cloves) 1 large fresh tomato Salt and freshly ground black pepper ½ to 1 tsp dried dill 1 Blanch the beans: Place in a pan of boiling water for two minutes, drain, rinse with cold water or drop into a bowl of ice. 2 Take a large, heavy pan or casserole dish that has a tight-fitting lid. Add the olive oil, scatter the garlic over it and add the blanched green beans. Scatter the tomato over the beans. Don’t stir. 3 Cover pan with lid. On a low heat cook, without stirring, for about 40 minutes. When the beans are soft, lift the lid and stir gently. Turn off the heat and season. Sprinkle with dill and serve.

½ a large cucumber, unpeeled 1½ cups plain full-fat Greek yogurt 2 large garlic cloves, crushed 2 tbsp extra virgin olive oil 1 tbsp white vinegar ½ tsp salt 1 tbsp minced fresh dill

1 Grate cucumber and drain through a fine mesh sieve for one to two hours.

2 Combine yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.

3 About an hour before you want to serve, transfer the grated cucumber and fresh dill to the yogurt mixture and mix. Chill and serve.

and for dessert

Greeks love rice pudding – make your favourite recipe and add grated lemon zest. Buy some Baklava, the sticky filo and nut pastry glazed with honey syrup. Or simply serve fresh fruit salad, Greek yogurt, chopped walnuts and drizzle with honey.

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