Sunday, 23 September 2012


It's funny how our tastes change. When I was a kid, you couldn't get me to eat a yoghurt for love nor money, but these days I'm eating the stuff with gusto.

Acquiring a taste for things takes many methods. A childhood hatred for orange juice was reversed when I was given freshly squeezed juice for breakfast on holiday somewhere and after gingerly trying it, found that it was far more heavenly than the concentrated carton crap I had thought was the only way the stuff was available.

Like all children growing up in the 1970's can testify, a daily delivery of school milk was the only way that the  State could guarantee that the population grew up with healthy teeth and bones - until 'Margaret Thatcher Milk Snatcher' decided that the money was better spent elsewhere. I couldn't have been happier. Thanks to the school milk being served at a highly un-refreshing room temperature and seeming to contain revolting 'bits' in it, I haven't been able to drink milk at any time during the rest of my forty year life. It's something which upsets me to my very core. Watching Mrs Ribeye enjoy breakfast cereal always left me jealous, until I discovered muesli with yoghurt.

Loving yoghurt, but hating milk has got to be the most blatant way to illustrate how irrational food phobias are. I don't like milk, but I love sour milk? Madness. Secretly, I'm hoping that I'm locked in a room for a week with nothing but a create of milk slowly going off for company. I'd emerge a delighted breakfast cereal consumer and go about my life a more fulfilled person. But, as it's never going to happen, yoghurt will be my saviour instead.

Today's recipe is not only the last in my Greek meze series of dishes, it is also a celebration of the mighty yoghurt. I buy supermarket tubs of tzatziki on a daily basis to eat with pitta bread for snacks or as part of my vegetarian midweek lunch, but making it yourself is far better than buying it. I can't say the same for Houmous, which is far better shop bought, but tzatziki is way nicer when you assemble it yourself. I noticed that shop bought tzatziki frequently contains cornflour. How very inappropriate and disgusting (not that I can taste it, but still).

Just make sure you buy the very best Greek yoghurt to ensure that you have a lovely thick tzatziki. The other major tip is to use dried AND fresh mint. The dried herb adds a warm background note, while the chopped fresh leaves add a refreshingly zingy top note. I grow fresh mint on my roof terrace, and I have found that it is as easy to grow as weeds - the problem is more about keeping it from growing too big rather than worrying about it dying. Just buy a mint plant from the living herbs rack in you supermarket, and water it only when the very top surface of the soil is looking a bit dessicated.

Cost-wise, this easy delicious dish is super reasonable. 50p per serving is all.

Serves 4


1 x 500ml tub of Greek yoghurt
Half a cucumber, de-seeded and finely chopped
Handful of fresh mint leaves, finely chopped
1 tablespoon of dried mint, plus some for sprinkling
1 clove of garlic, mashed
2 tablespoons of olive oil
Salt and pepper

Mix the ingredients together in a bowl and refrigerate until to need to allow the flavours to intermingle and develop. Remove from the fridge and sprinkle with the dried mint. Serve with hot pitta bread.

No comments:

Post a Comment

Hi, looking forward to getting your ideas, suggestions and recipes here at Potless Towers. Leave a comment and we'll get straight back to you.