Hydro Veggies

Hydroponic Produce from Philippines


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Tzatziki

tzatziki

This traditional Greek appetizer though is simple to make, it has great flavour. It is light and fresh, and it may also be used as a sauce for gyros or kebabs.

 

Ingredients

1 medium cucumber

Salt, to taste

2 cups Greek or natural yogurt

2 cloves garlic, minced

1 tbsp olive oil

handful of dill

1 tsp dried mint

juice of ½ lemon

Serves: 2 cups

 

Directions

Peel cucumber. Cut in half lengthwise and scrape out the seeds. Grate cucumber, place it in a sieve and sprinkle with salt. Let it rest for 5 minutes. With clean hands squeeze out excess liquid. Place in a small bowl. Add the yogurt, minced garlic, olive oil, chopped dill, mint and lemon juice. Stir until fully combined. Taste and adjust seasoning.

Source: Adapted from CBC In the Kitchen.


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Greek Salad

Greek salad

Fresh, summery and perfect for weeknight light dinner. There is a debate whether this salad is served with lettuce or not, we have seen it both ways and taste just as good. We see no possibility of harming the outcome by adding more veggies to your meal!

Ingredients

4 medium ripe tomatoes

1/2 medium red onion

1 cucumber

1 green bell pepper

1/2 cup kalamata olives (or black olives)

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil

2 tsp dried oregano

100gr (4oz) Greek feta cheese

salt and pepper to taste

lettuce

Serves: 4

Directions

Cut tomato into wedges. Thinly slice the onion. Peel the cucumber and dice. Remove the seeds of the bell pepper and slice into rings. Cut the olives by half. Transfer all into a medium bowl with lettuce.

In a small bowl whisk the olive oil, vinegar, ground pepper and salt. Pour over the salad and toss everything with your clean hands or tongs. Top with block of feta (or crumble and scatter if you prefer). Sprinkle the oregano and serve.

Source: Adapted from Jamie Does by Jamie Oliver.