Tuesday, 16 July 2013


There are many varieties of tzatziki out there - but this is the fail-safe recipe I use time and time again which complements a variety of Greek dishes and which goes down a storm each and every time.

Combine 200g Greek natural yoghurt with a quarter of a cucumber finely grated, 1 large clove of garlic, crushed and about a tablespoon chopped fresh mint leaves and stir through - simple but fantastic.

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