Saturday 6 August
We figured out a good way to make extra thick and flavorful tzaziki. Take 2 cukes, peeled, seeded, salted, and chopped small; and 2 cups plain yogurt, set to drain in cheesecloth. Some fresh dill, in this case, from the plant outside, which has gone to seed but still has a few fronds. A teaspoon of lemon zest. Salt and white pepper to taste. Mix, and let it sit in the fridge for a couple of hours to let the flavors meld.
Holt made his standard crabcakes, with his own homemade panko from Wednesday. They were perfect in texture, and golden brown.
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