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Tzaziki sauce recipe

haydar demir — Sun, 28 Apr 2013 10:11:08 +0000

Tzaziki sauce recipe

Cool and creamy this cucumber dip flavored with garlic is the perfect compliment to grilled meat and vegetables.

It’s served on the side with warm pita bread for dipping, and is also used as a condiment for souvlaki.

Ingredients

Yield: About 2 cups

Strained Greek yogurt 450 ml
Cucumber, peeled 1
Garlic cloves, minced 3
Fresh dill or mint, finely chopped 1 ½ Tbsp.
Extra virgin Greek olive oil 3 Tbsp.
Red wine vinegar 1 ½ Tbsp.
Salt to taste

Preparation

Deseed then coarsely grate the cucumber.
Squeezeout excess moisture. Mix with yogurt.
Add garlic, dill, extra-virgin Greekolive oil, vinegar, and salt.
Combine well.
Refrigerate until ready to use.

Extra tip: Garnish with some olives and slices of cucumber before serving!

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A simple breakfast recipe

haydar demir — Sat, 27 Apr 2013 14:06:50 +0000

A simple breakfast

Ingredients

Toast

2 slices bread
2 tsp butter

Bacon and Eggs

2 rashers bacon
2 eggs
2 tsp oil

Instructions

Toast

Put bread in toaster and toast until golden brown
Spread with butter

Bacon and Eggs

Put oil in frying pan on medium heat
Cook bacon until desired crispiness, set aside on absorbent paper
Crack eggs into pan and cook until desired doneness
Plate up and eat

Enjoy

The post A simple breakfast recipe first appeared on Women Platform.

Leek and Potato Soup

haydar demir — Sat, 27 Apr 2013 13:35:01 +0000

2 leeks, cleaned and chopped
2 potatoes, chopped
2 carrots, chopped
½ cup celery, chopped
2 Tbsp flour
3 cups water
2- 2 ½ cups milk
1 chicken bouillon
1 Tbsp salt to taste
3 Tbsp butter
1 Tbsp fresh parsley, chopped
1 egg
2 Tbsp lemon juice

Leek and Potato Souppreparation:

Melt the butter in a big pot and stir in flour. Over medium heat, sauté flour until changes color. Add carrots and sauté for about 2 minutes. Then, stir in potatoes and cook for 2 minutes stirring occasionally. Finally, add chopped leek, celery and parsley; sauté for 2-3 minutes. Add hot water, salt and chicken bouillon. Bring to a boil and cook over low heat covered until the vegetables are cooked or for about 20-25 minutes. Then, add milk and bring to a boil stirring occasionally. Lower the heat and simmer for about 5 minutes.

In a small bowl, whisk the egg and lemon juice. Let the soup rest for a while and then, add some soup into it stirring constantly. Add the egg mixture into the soup stirring rapidly.

ENJOY

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