Original Recipe Ingredients ½ cup diced seedless cucumber 2 cloves fresh garlic ½ cup fresh dill 1 cup Greek yogurt Juice of one lemon salt (to taste) Directions Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined. Stir in the lemon juice and salt and store in the fridge until ready to serve.
Original recipe Ingredients 3 avocados, ripe 1/2 small onion, finely diced 2 Roma tomatoes, diced 2 garlic cloves, minced 1 lime, juiced 1/2 teaspoon sea salt Chili flakes Directions Slice the avocados in half, remove the pit, and scoop into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
Original Recipe Ingredients 1 kg apricots 300 g sugar 1 vanilla pod 10 cardamom pods 1 organic lemon (Makes 4 small jars) Directions Wash the apricots and remove the stones. Collect them in a large pot with the split vanilla bean and the lemon juice. Add also the squeezed lemon to the pot, as it will release pectin, very important to have a thick jam. Crush the cardamom pods and place them in a piece of tighly closed cheese cloth. Add the cardamom, too. Cook the apricots over low heat for about 20 minutes, or until they begin to collapse. Stir often. When the apricots are soft, remove the vanilla bean, the cardamom pods and the two half lemons, then mash the apricots. Add the sugar and stir well until melted. Put the pot back on the stove and bring to a boil, then simmer for about 20 minutes. If you have a pastry thermometer, the jam will be ready when it reaches 105°C. The jam will be still very liquid, it will thicken up once cooled down. You can also check empirically whether the jam is ready or not with the saucer test. Pour a drop of jam onto a cold dish from the freezer. If it thickens and does not slip away when you tilt the saucer, the jam is ready to be poured into sterilized jars. To sterilise the jars, you can boil the jars placed in a large pot and covered with water for about 20 minutes. Then turn off the heat and let the jars cool down completely before removing them. They can be kept in the pantry for more than a year.
Original Recipe Ingredients 10 tablespoons unsalted butter (if using salted butter, skip the added salt) 3 egg yolks 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne (optional) Makes about 1 cup of sauce Method Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away. Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter. Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to blend for another couple seconds after the butter is all incorporated. Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, e.g. next to the stovetop. Use within an hour or so. Notes If heating to reuse then make sure not the cook eggs in the sauce.
Original Recipe Ingredients Vegetable oil 4 shallots 1 kg mixed plums 3 fresh bay leaves 1 cinnamon stick 5 cloves ½ teaspoon ground allspice ½ teaspoon ground ginger 400 g brown sugar 1 orange cider vinegar Makes 500ml Method Drizzle 1 tablespoon of oil in a large pan over a low heat. Peel and slice the shallots, then cook gently, or until softened and golden brown. Meanwhile, stone and chop the plums. Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Add the sugar and finely grate in the orange zest. Squeeze the orange juice into a measuring jug and top up to 450ml with cider vinegar. Add to the pan and bring to the boil, then reduce the heat and simmer slowly until most of the water has evaporated and the chutney is reduced and thick, stirring now and then as it cooks. Spoon the chutney into sterilised jars and seal straight away. Leave to cool and store in a cupboard for a few weeks before eating. Notes I blended mine into a puree