Icelandic Smoked Trout Dip with Skyr

One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!

Between the smoked trout and skyr this dip is a protein powerhouse!

Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years.  It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.

It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.

Serve this healthy dip alongside crackers, endive leaves, cucumber slices or celery sticks.

I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.

This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!

Enjoy! xx

Icelandic Smoked Trout Dip with Skyr

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Nordic

Serves: 8

Ingredients

• 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
• ¾ cup Skyr (a thick Icelandic style yogurt)
• ¼ cup crème fraîche
• 2 tsp Worcestershire sauce
• 2 tbsp prepared horseradish, drained
• a medium sized dill pickle, finely diced
• ¼ cup fresh dill, roughly chopped
• ¼ cup green onions, thinly sliced (white and light green parts only)
• 1 tbsp capers, strained
• freshly ground pepper
• flakey Icelandic sea salt

Instructions

1. Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
2. Let dip chill in the fridge for 1 hour prior to serving.
3. Serve with endive leaves, sliced cucumber, celery sticks or crackers.

Notes

You can use hot smoked salmon in this recipe if you don't have access to smoked trout.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.

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Beat the heat with this healthy Chilled Cucumber Soup!

It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.

CUCUMBERS+MINT+DILL+JALAPEÑO+LEMON

So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.

I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!

This Chilled Cucumber Soup is jam packed with flavor

When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content.  I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.

Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!

This Chilled Cucumber Soup is totally a recipe you can feel great about eating!  It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).

I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!

I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.

I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.

Stay Cool! xx

Chilled Cucumber Soup

 

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.

Author: Peony

Recipe type: Soup

Serves: 4 servings

Ingredients

• 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
• 1 jalapeño, seeded and minced
• ⅓ cup fresh mint
• ¼ cup fresh dill, divided in two equal piles
• 1 large clove garlic, minced
• 1 shallot, minced
• 1 cup greek yogurt
• ¼ cold water
• ¼ olive oil, plus more for drizzling
• salt & freshly ground pepper to taste

Instructions

1. Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
2. Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
3. Add salt and freshly ground pepper, to taste
4. Leave in the fridge for at least 3 hours to chill or overnight for best results.
5. Garnish with a sprig of dill or finely chopped dill pickle for a zing!
6. Drizzle with olive oil, optional

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Drizzle this Herbed Crème Fraîche Dressing over my Smoked Salmon Benedict with Avocado

Lately I’ve  been trying to eat more salads for dinner but am SO bored of the same old recipes. I had some hot house smoked salmon in the fridge and wanted to build a dressing around it. It didn’t take me long to reach for the crème fraîche. Indulgent I know, but a couple of tablespoons really make this dressing something to talk about.

The crème fraîche lends the perfect amount of creaminess to the salmon without being overpowering. The chives & dill add so much flavor and the apple cider vinegar brings a subtle zing!

I’m really happy with how this turned out! This salad dressing just seems fancy and decadent to me. Try this drizzled over my Smoked Salmon Benedict with Avocado for brunch or over your favorite salad for lunch.

This Herbed Crème Fraîche Dressing will keep in the fridge for 2 days so you can try it would a couple of dishes.

Enjoy! xx

Herbed Crème Fraîche Dressing is so quick & easy to whip up!

Herbed Crème Fraîche Dressing

 

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Prep time

5 mins

Total time

5 mins

 

This fresh and flavorful dressing is perfect drizzled over a salad or my Smoked Salmon Benny with Avocado!

Author: Peony

Recipe type: Salad Dressing

Serves: ½ cup

Ingredients

• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp crème fraîche
• 1 tbsp honey
• ½ tsp spicy mustard such as dijon
• 1 scallion, thinly sliced (white and light green parts only)
• 1 tbsp chives, minced
• 1 tbsp dill, minced
• ¼ tsp salt
• ¼ tsp freshly ground pepper

Instructions

1. Whisk all of the ingredients together and put in the fridge until ready to serve.

Notes

This recipe yields ½ cup dressing and will keep in the fridge for 2 days.

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This Mostly Veggie Tuna Melt will never go out of style. Ode to a classic!

Tuna melts and tuna salad on fresh greens is definitely a regular in house. It’s something you can whip up quickly and modify the ingredients based on what you have.

My fiancés idea of comfort food is a nice creamy tuna melt and he’s as happy as a little clam when I make this for him. He’s going to kill me when he reads this.

Mostly Veggie Tuna Melt turned Tuna Salad

I like my tuna salad with a lot of crunch so I always use celery & fennel. Remember to hang on to those fennel fronds at the top of the fennel bulb. They look & feel similar to dill but have a delicate anise flavor. We’re going to sprinkle those on top of the tuna melt as a finishing touch that will melt in your mouth.

I also add an apple to the mix for some sweetness and because it pairs really well with the fennel. I usually add more celery+fennel+apple than what I’ve listed  because I try to pack in as many veggies as I can without Rez asking questions.

The Dill Pickles are so perfect in this salad

The fennel lends massive amounts of flavor to this recipe and honestly, it’s just not the same without it. As I’ve mentioned in other posts, fennel is one of my go-to ingredients and definitely a useful ingredient to keep on hand.

I dice one of my Garlicky Dill Pickles, fresh dill, as well as some dill seeds to really amp up the bold flavor. In a pinch you can sub dry dill for fresh dill, but be sure to half it and let the mix sit in the fridge for an hour or so, allowing the flavors to marry together.

dill pickle+fresh herbs+fennel+apple=my kind of melt!

I normally opt to serve this over mixed greens or peppery arugula because frankly, I just like it like that, but this an awesome gluten free option for my celiac friends or people watching their carb intake. This is a super comforting dish and fairly guilt free, especially if you use greek yogurt instead of mayo!

Try this classic recipe with a bowl of Lazy Pea Soup with Mint & Crème Fraîche, Speedy Greek Style Chicken Soup with Lemon or Cream of Wild Mushroom Soup.

Mostly Veggie Tuna Melt

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Peony

Recipe type: Main

Cuisine: Homestyle

Serves: 2-4

Ingredients

• 1 can tuna, drained
• 4 slices of whatever bread you like
• 2 large celery stalks, finely chopped
• ¾ cup fennel, finely chopped
• 1 apple of your choice, cored and diced
• 1 large dill pickle, diced
• ½ cup red onion, finely chopped
• ½ cup dill, chopped
• ½ tsp dill seeds
• ½ cup extra sharp cheddar cheese, grated
• squeeze of fresh lemon juice
• ¼ cup prepared mayo or full fat greek yogurt
• 1 tsp black pepper
• kosher salt to taste
• fresh fennel fronds for sprinkling

Instructions

1. Preheat the oven broiler and set the rack about 5 inches from heat source.
2. Spread slices of bread on baking sheet and toast.
3. Combine all ingredients in a large bowl (with the exception of cheddar cheese) and toss until all ingredients are coated in mayo/greek yogurt.
4. Distribute the tuna salad mixture on top of the toasted pieces of bread and sprinkle with cheddar cheese.
5. Place under the broiler for 3-5 minutes.
6. Season with salt & pepper and garnish with fresh fennel fronds or dill.

Notes

Makes 4 open face sandwiches.
Remember to save the fennel fronds. They make a nice finishing touch to the tuna melts.

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Bring this to a BBQ or Potluck this summer!

This flavorful cold salad is a perfect option for dinner on a hot summer evening or to pack along with you on a picnic. Its filling enough to stand alone as a main or can be served as a side dish. This is a great salad to bring with you to a potluck or BBQ. It will definitely be stand out among the usual macaroni, bean and potato salads.

I must disclose that I have a love/hate relationship with asparagus. Sometimes I crave it like nobody’s business; other times it makes my stomach cringe. This week I’m riding the asparagus train and love how this low calorie veg adds a nice pop of color to the salad.

Asparagus is largely produced in China, followed by Peru and Mexico. Here in the US, production is mostly concentrated in California, Washington and Michigan.

PRAWNS+ASPARAGUS+ORZO MAKE THIS A HEARTY SALAD

This spring vegetable is mostly made up of water, low in sodium and can be found in a variety of colors; white, green and purple. The stalks vary in thickness; indicative of the age of the plant.  Asparagus is also a great source of dietary fibre, iron, and vitamin K.

To pick the best bunch of asparagus, look at the tips and the bottom the stalk. Ideally, you want the tip to be closed tightly and the bottom to look fresh. If the bottom looks dry and the top is starting to flower, it’s past its prime.

change up your weekday routine with a different salad

Lemony Orzo Salad With Asparagus & Shrimp

 

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Prep time

20 mins

Cook time

2 hours 20 mins

Total time

2 hours 40 mins

 

Author: Peony

Recipe type: Salad

Serves: 4

Ingredients

• 1 cup orzo
• 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
• 1 lb. shrimp, peeled & deveined
• 3 cloves garlic
• 2 tbsp lemon zest
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp coconut oil
• 3 green onions(white and light green parts only), chopped
• ¼ cup dill, minced
• ¼ cup basil, minced
• ¼ cup kalamata olives, chopped
• ⅛ cup feta cheese, crumbled
• salt & pepper, to taste

Instructions

1. Bring a large pot of water to a boil over high heat.
2. In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
3. Season shrimp with kosher salt & freshly ground black pepper.
4. When shrimp are almost cooked through, remove from heat and cool.
5. Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
6. Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
7. Transfer well drained orzo & asparagus to large serving bowl.
8. Add the cooked lemon & garlic shrimp.
9. Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
10. Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
11. Serve topped with a sprinkle of feta cheese & kalmata olives.
12. Season with salt & freshly ground pepper

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FARMERS MARKET DILL PICKLE INSPIRATION

Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.

BE CAREFUL NOT TO CRUSH THE CUCUMBERS WHEN PUTTING THEM IN THE JAR

When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!

ALL THE DIFFERENT SHADES OF GREEN

Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!

ALMOST READY TO GET MY PICKLE ON

On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.

LEAVE WHOLE FOR THE CRUNCHIEST PICKLE

LEAVE 1/4 INCH BREATHING ROOM FROM THE BRINE TO THE LID

Enjoy these  Garlicky Dill Pickles alongside my Mostly Veggie Tuna Melt or as an afternoon snack!

Enjoy! xx

Garlicky Dilly Pickles

 

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Prep time

30 mins

Total time

30 mins

 

Makes 2 quart or 4 pint jars. Pickles must rest in the fridge for at least one week before eating.

Author: Adapted from Marisa McClellan's Garlic Dill Pickle

Recipe type: Appetizer

Ingredients

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1½ cups apple cider vinegar
• 1½ cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes
• 1 tbsp pickling spice(make sure it doesn't include cinnamon).
• 1 or 2 large bunches of dill, washed and dried

Instructions

1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. Combine vinegar, water and salt in sauce pan and bring to a boil.
4. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. Wipe rims and apply lids and bands (don't screw them on too tightly).
8. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11. Let pickles rest for at least one week before eating.

Notes

Makes 4 pint or 2 quart jars of pickles.

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ENJOY THIS SIMPLE SOUP ALL WEEK LONG. IT’S EVEN BETTER THE NEXT DAY!

I was recently asked what my favorite comfort food was and it didn’t take me long to decide on soup. I have no real favorite, although I’m fond of Cream of Wild Mushroom  and Lazy Pea Soup with Mint & Crème Fraîche; any bowl of delicious soup will do the trick. This lemony chicken soup is my take on the soups I enjoyed so much in Greece & Albania.

I have this habit of ordering soup at restaurants, especially when I’m traveling abroad. My fiancé teases me about it, mostly when it’s unpractical like in 32C/90F heat. The truth is I love learning about different cultures, regions, countries & their traditions by tasting their soups. I think you can learn a lot about a cook by what kind of soup they are proud to make. It often doesn’t change much over the years and usually tells some sort of story.

One memory in particular stands out for me. Rez & I were vacationing in Albania, where my fiancé spent his childhood. We were at the start of a road trip down south and were staying the night in this remote village in the mountains, called Kaninë. The village had only one small restaurant/bar which we were escorted to by our sweet host Jimmy. This restaurant had no name, no menu and one of the best soups I’ve tasted in my life (also with no name).

Everything served in the restaurant was grown, raised and harvested on their property (rakia and wine included). You quite literally could taste Albania in a bowl! There is nothing more authentic than that. Some people collect magnets or shot glasses from their travels, I happen to collect memories & stories of the soups I’ve tasted.

Speedy Greek Style Chicken & Lemon Soup

Its easy make something wonderful when you have deep pockets and access to the latest & greatest ingredients of the moment. What really makes an outstanding cook is someone who creates something extraordinary with limited resources and whatever ingredients they have. The best cooks can make something out of nothing. I’ve learned that outstanding food doesn’t have to be expensive.

LEMONS ARE REALLY THE FEATURE INGREDIENT IN THIS DISH

This Speedy Greek Style Chicken & Lemon Soup is a constant when I’m starting to feel sick. It’s quick, easy and you can make a big batch so you don’t starve when your cold/flu hits full force. I think it’s really important to use fresh herbs in this recipe because dill and parsley are both delicate herbs and their dried counterparts don’t have much taste. Lemon is a stand out in this soup for sure and I like to add a little extra lemon zest or minced preserved lemon to really amp up the flavor.

Enjoy this Speedy Greek Style Chicken & Lemon Soup recipe whenever you feel like it, not just while you’re sick!

T’bëftë mirë! Albanian

Speedy Greek Style Chicken & Lemon Soup

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This delicious soup will nurse you back to good health when you're sick!

Author: Peony

Recipe type: Soup

Cuisine: Med

Serves: 8

Ingredients

• 8 cups chicken stock, preferably homemade
• 1 heaping cup shredded rotisserie chicken
• ⅓ cup uncooked long grain basmati rice
• 2 large eggs
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup onion, diced
• 3 tbsp olive oil
• ¼ cup fresh lemon juice and add more to taste
• 2 bay leaves
• 1 tbsp salt
• 1tsp freshly ground pepper
• ½ cup fresh dill
• ½ cup flat leaf Italian parsley
• serve with lemon wedges and fresh herbs

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes.
2. Add the carrot + celery and cook for 3 minutes.
3. Add the bay leaves + chicken stock + rice, switch to high heat and bring to a boil.
4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
5. Add the chicken and reduce the broth to a low simmer.
6. In a medium sized bowl, beat the lemon juice, eggs, and pepper together.
7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
8. Pour the egg mixture back into the pot with 1 tablespoon of salt. Stir well to blend. Add fresh dill and parsley and give a quick stir.
9. Ladle soup into bowls and garnish with fresh herbs and/or lemon wedge.

Notes

Don't forget to remove the bay leafs before serving!
I really like a ton of lemon in my soup so I add more lemon juice. I sometimes add ½ cup instead of ¼ cup. Taste as you go so you don't add too much!
Sometimes I add 1 tsp of lemon zest of preserved lemon rinds to amp up the lemon flavor.

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This Tzatziki takes me back to Greece!

When my fiancé & I went to Greece it was a dream come true!  For almost two decades, traveling to Greece had been #1 on my bucket list. I dreamt of sunsets in Santorini, getting lost in the winding white alleyways, drinking ouzo in a taverna on the caldera and eating the best greek food of my life. I had been patiently impatiently waiting until I met ‘the one’ so to speak, because it seemed like such a romantic place and I didn’t want to go with just anyone. Luckily, when Rez came along he was quick to want to make that dream come true and we started planning an epic euro trip that would include the Greek islands for my birthday.

Elia (Olive) beach, Mykonos

I have no idea how much Tzatziki we consumed while in Greece but it was a lot! Rez was totally in his element, feeling so at home with the familiar foods from childhood. The Tzatziki in Greece was so thick & creamy and was always served on a shallow plate; never in a bowl.

Straining yogurt is an important part of making traditional Tzatziki

Why could I never get it quite right at home? What was I missing? I usually ended up with a runnier Tzatziki, most certainly not the thick spread I was served in Greece. After asking around at a few of the smaller tavernas, I learned that they were straining their yogurt to make a yogurt cheese. It’s similar to a soft cream cheese. The Lebanese culture also does this to make labneh. Ideally, you would strain it for up to 48 hours, but you can cheat and speed up the process for this recipe (I do it all the time). You just need a strainer, cheesecloth and a large bowl to catch the liquid as it drops from the yogurt.

The yogurt will shrink in size by half when strained. If the recipe called for 1.5 cups of strained yogurt, you need to start with 3 cups.

Cut cheesecloth into 6-8 18 inch pieces and layer them in the strainer. Sit the strainer inside the bowl to catch the liquid as it drips from the yogurt. Pour the yogurt into the center of the cheesecloth and pull up the sides of the cloth, bringing the ends together at the top and tying with a string. Place in the fridge and let it sit for an hour.

Nighttime in Fira, Santorini from our hotel room

In the meantime, grate your cucumbers. No need to peel them, just go ahead and start grating. You must use English cucumbers or the small Persian cucumbers for this recipe. Don’t use the wide, regular cucumbers because they are waxy and will give your Tzatziki a bitter taste. Put the grated cucumber in a another strainer and sprinkle with 1/2 tsp sea salt to help draw out the moisture from the cucumbers. If you’re in a rush, you can press down on the cucumbers to speed up the process. If you’re not in a rush, leave cucumbers in the fridge overnight or for 10-12 hours for best result.

Tzatziki, Olives and Fresh Baguette are great to serve your friends over cocktails.

After an hour take it out of the fridge and check the liquid in the bowl to make sure no yogurt is leaking. If there is yogurt in the bowl or coming out of the cheesecloth, it means you’re not using enough. If this is the case, cut a few more pieces of cheesecloth and tie with another string. No biggy!

If you’re trying to speed up the process, you can gently start ringing out the liquid. You can repeat this every half hour of so depending on how much of a rush you’re in. Ideally, you would be able to keep it in the fridge with the cucumbers, overnight or for at least 10-12 hours. The longer you let it sit, the thicker it will be!

Fresh Mint & Dill are suggested for this recipe but dried herbs can be used in a pinch! Just make sure to leave Tzatziki in the fridge for longer to let the dried herbs soften into the spread.

Remove the yogurt out of the cheesecloth and voila Thats how you make yogurt cheese. It’s freaking simple eh? It just requires a little bit of your attention but its so worth it. If you want to do almost no work at all, leave it in the fridge for at least 24 hours so the liquid will drain out naturally.

Now all you have left to do is add all the other ingredients: cucumbers, extra virgin olive oil, lemon juice, garlic, salt, dill and mint.

Kalí óreksi! xx Greek 

Tzatziki

 

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Author: Peony

Recipe type: Appetizer

Ingredients

• 1 large English cucumber or 5 Persian Cucumber, unpeeled and grated
• 1½ cups strained full-fat Greek yogurt (roughly 3 cups unstrained)
• 2 large garlic cloves, finely minced
• 2 tbsp extra virgin olive oil and more for drizzling
• 1 tbsp lemon juice
• ½ tsp salt
• 3 tbsp fresh dill, minced
• 3 tbsp fresh mint, minced

Instructions

1. Cut cheesecloth into 18 inch pieces and layer them in the strainer (I suggest using 6-8).
2. Put yogurt in the middle of the cheesecloth. Make sure you have a bowl under the strainer to catch the liquid. Gather the access cloth of the sides and tie at the tie with string. Put in the refrigerator.
3. Check after 1 hr to make sure the liquid dripping from yogurt is only slightly milky. If there are pieces of yogurt in the bowl, it means you're not using enough cheesecloth. In this case, add a few more layers and tie with another string.
4. Grate your unpeeled cucumbers and put into a strainer. If you're using English cucumber, make sure you remove the seeds first.
5. Add ½ tsp salt to the cucumbers to draw out the moisture. Leave it in the fridge overnight along with strained yogurt for 10-12 hours. If you're in a big rush, you can use your hands to press down on the cucumbers.
6. The next day remove the yogurt and cucumbers from the fridge and combine in a medium sized bowl. Add remaining ingredients to the bowl and mix them all together.
7. Refrigerate until ready to use.
8. Serve in a shallow plate and garnish by drizzling olive oil, olives and fresh herbs.

Notes

You will need cheesecloth and 2 strainers or colanders for this recipe.
To speed up the straining process for both the cucumber and yogurt, you can sprinkle a little kosher salt on top to help draw out the moisture.

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