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TRADITIONAL GREEK TZATZIKI dip | appetiser | condiment 500g Greek whole milk yogurt* 3 large garlic cloves, minced or finely grated 2 cucumbers with the skin on, grated ¼ cup fresh mint, finely chopped ¼ cup fresh dill, finely chopped 1 tablespoon extra virgin olive oil 1 teaspoon white wine vinegar Note: I love using Mungulli Creek in Australia: Depending on the country you’re in, brands and styles will vary, so look for the closest you can find to the rich, creamy yoghurt you would traditionally taste in Greece. 1. Prepare the Cucumber Grate the cucumber into a bowl using the large holes of a grater. Place the grated cucumber in a fine-mesh sieve, clean kitchen cloth, heavy napkin or nut milk bag, or simply squeeze it between the palms of your hands. Squeeze out as much liquid as possible to prevent the tzatziki from becoming watery. 2. Mix the Ingredients In a large bowl, combine the Greek yoghurt, drained cucumber, garlic, fresh mint, dill, extra virgin olive oil and white wine vinegar. Mix well until all the ingredients are fully combined. 3. Let It Rest For best results, refrigerate the tzatziki for 1 hour before serving. This allows the flavours to come together beautifully. This step is optional if you are short on time. 4. Serve Serve chilled with vegetables, pita bread or alongside dishes such as roasted lamb, grilled chicken, souvlaki, steamed fish or fritters. Finish with a drizzle of extra virgin olive oil and, if desired, a sprinkle of toasted sesame seeds. https://www.createcookshare.com/single-post/greek-tzatziki-dip-and-sauce #tzatziki #greekfood #greekfoodlovers #glutrenfreefood

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ROSEMARY & GARLIC POTATOES side dish | vegetarian | gluten free 1 kg potatoes, washed and cut into wedges (optional to peel) ⅓ cup extra-virgin olive oil (extra may be needed) 2 teaspoons dried oregano 3 large garlic cloves, minced 2 tablespoons fresh rosemary leaves, finely chopped Sea salt and freshly ground black pepper, to taste Juice of ½ lemon 1. Make the rosemary and garlic oil: In a large bowl, add the extra-virgin olive oil, minced garlic, oregano, rosemary, salt, and pepper. Whisk together until well combined and forms a fragrant oil  (add extra olive oil if mixture is too thick. 2. Prepare the potatoes: Wash the potatoes and thoroughly dry, then cut into wedges (you can peel them if you prefer). Spread them out onto a baking tray lined with baking paper. 3. Season and coat: Pour the rosemary and garlic oil mixture over the potatoes. Toss to coat evenly, then spread the wedges out in a single layer on the tray. 4. Roast the potatoes: Place the tray into a preheated oven at 190°C and roast for 60 to 70 minutes, or until the potatoes are golden and crispy on the outside. 5. Finish the potatoes: Once baked, sprinkle a little extra dried Greek oregano and squeeze over the lemon juice. Toss and serve. https://www.createcookshare.com/single-post/rosemary-garlic-potatoes #potato #sidedish #greekfood #greekfoodlovers #glutrenfreefood

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GREEK STRAPATSADA (Tomato & Feta Scrambled Eggs) breakfast | protein | gluten free 3 tablespoons extra virgin olive oil 3 large ripe tomatoes, coarsely grated Sea salt and freshly cracked black pepper 4 large eggs 100 g feta, crumbled 1 teaspoon dried Greek oregano Extra virgin olive oil, for serving Optional to garnish Finely chopped flat-leaf parsley Chilli flakes To serve  Crusty bread (gf) for dipping Olives 1. Cook the Tomatoes Heat the extra virgin olive oil in a frying pan over medium heat. Add the grated tomatoes and cook for 4-5 minutes, stirring occasionally, until they have reduced, thickened and most of their liquid has evaporated. Season with sea salt and black pepper. 2. Add the Eggs Crack the eggs directly into the pan over the tomatoes. Using a spatula, gently break the yolks and slowly fold the eggs through the tomato mixture, Continue folding until the eggs are just set but still soft and creamy. 3. Finish the Dish Add the crumbled feta and dried Greek oregano. Fold into the eggs. Spoon onto serving plates and finish with a generous drizzle of extra virgin olive oil. Optional to add more feta, oregano and sprinkle of freshly chopped parsley or chilli flakes. 4. Serve Serve with warm crusty bread (gf) & a few olives on the side for a traditional Greek-style breakfast or lunch. https://www.createcookshare.com/single-post/greek-strapatsada-tomato-feta-eggs #eggs #strapatsada #greekfood #greekfoodlovers #glutenfreefood