Tzatziki. When it's hot and cucumbers are plentiful you just need five minutes to make my quick version of Tzatziki. This is so refreshing as a dip, spread on bread, dolloped onto potatoes or served with grilled meat or fish. In fact you can put it with anything!
In French shops you can buy a prepared salad, at vast expense, called concombres à la creme. It is made with finely sliced cucumber, basil and crème fraîche but is often quite watery. I also find it really difficult to buy low-fat natural yogurt where I live so this version of Tzatziki is different to traditional recipes.
Use the coarse side of a box grater to grate a whole peeled cucumber. You could use a food processor but it only takes a minute or two.
Next put the cucumber in a sieve over the sink and squeeze out as much liquid as possible before putting in a serving bowl. Add in the crème fraîche, minced garlic, salt and chopped mint. Stir it all together and serve.
Squeezing out all the water from the cucumber and using crème fraîche means that the Tzatziki does not separate, even after a couple of days in the fridge.
You could also use this as a form of Raita served with curry.
What do you eat with your Tzatziki?
- 1 cucumber
- 3 cloves of garlic
- 2 tablespoons of chopped fresh mint
- 400 g crème fraîche i used low fat
- 1 tsp salt
- few mint leaves for garnish
- Peel and grate the cucumber and squeeze out as much moisture as possible.
- Crush the garlic and add to the cucumber with the rest of the ingredients.
- Ideally let it rest in the fridge for an hour for the flavours to develop.
- Garnish with a few mint leaves.