Adverts don’t always catch my attention. But the advert for Olympic Krema, Thick and Rich yogurt Greek Style does!! Within just a few minutes every morning transferring from bus to skytrain on my morning commute, the advert grabs my attention 3 to 4 times before I make my way to the platform where I await my train. It’s a simple ad, 2 yogurt containers side by side. But it’s the description of the yogurt that grabs my attention every time.
I love Greek Food, and I love cooking. And while I attempt to cook a variety of food, it seems the majority of cooking I do comes from a Greek recipe. One of my favorite, and easy dishes to make is Tzatziki. While it is really easy for me today, a few years back the thought of making Tzatziki was just as foreign to me as the Greek Language. It was a trip to Greece in ‘08 when my cousins wife took me into her kitchen and showed me how to make Tzatziki. I found inspiration in what I learned, and created my own variation back home. I take great pride in making the perfect Tzatziki. I once put too much salt, and it resulted in great disappointed. One aspect of a great Tzatziki is thickness. I take time to ensure the end result is a thick and rich sauce. Tzatziki with too much water is not preferred. I have been using the 5% Balkan Style yogurt I find in Safeway or Save-on-Foods. But since this advert grabs my attention several times a day, I want to try it! What frustrates me is, for the past 2 weeks every time I go into Safeway I look for the NEW Krema! But it’s not on their shelves. The results of the ad lead me to temptation, yet I find myself disappointed and frustrated when I finally go to look for the new product. You think with as many adverts as they have on the Translink system, the product would be widely available. Perhaps I just have to wait a few more weeks before I find what I think is going to be a delicious yogurt, and great to use in Tzatziki. You can find more information on the new yogurt I mentioned by following this link: http://www.olympicdairy.com/products-greekstyleyogurt
For now, I leave you with my variation of Tzatziki, including some tips and tricks.
What you’ll need:
2 cucumbers
as much Garlic you can handle. The more the better!! I usually put a full garlic.
Juice from 1/2 lemon
1 tsp of dill
1 tsp of oregano
1 tsp of Olive Oil
Salt and pepper to taste
Greek Style Yogurt (Try it with Krema 11%, or Balkan 5%)
cheese cloth
food processor
Instructions:
1. Prepare cucumber for the food processor. Careful not to overdo it, we don’t want it to end up all liquid.
2. Place cucumber in cheesecloth and remove most of the liquid
3. Prepare garlic for food processor or garlic press
4. Mix the remaining ingredients into the yogurt.
5. Add cucumber, and garlic
6. Taste and adjust ingredients to your own liking
7. Keep it in the fridge overnight.
It tastes much better in the morning
The Benefits of making your own Tzatziki:
You are not going to spend $5.00 on a tiny tub that will last you one sitting, and frankly I don’t think any store bought Tzaziki even compares to mine. You’ll spend about $7.00 for a large tub that will last you for a week or maybe a few days. (I hope!)
You are in control. Make it as garlicky as you want. Make it as thick as your wish. We all have different preferences.
And for my Vegan friends — I found a Great alternative recipe in my newly purchased cookbook
Veganomicon, The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero
Mediterranean-Style Cashew-Cumber Dip
Ingredients:
1 pound seedless cucumber, peeled and grated (about 1 2/3 cup loosely packed)
1 cup raw cashews (5 ounces)
2 large garlic cloves
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
3 tablespoons lemon juice
pinch of ground white pepper
1 tablespoon of chopped fresh dill (optional)
Instructions:
Squeeze handfuls of grated cucumber over a medium-sized bowl to remove as much juice as possible. You can do this also by wrapping a grated cucumber in a cheese cloth or heavy paper towel. Set aside the juice and place the squeezed cucumber in a large bowl.
Combine the cashews, lemon juice, half the grated cucumber, garlic, olive oil, oregano, salt, and pepper in a food processor. Blend until creamy, scraping the sides of the processor bowl frequently. Add 1 to 3 tablespoons of reserved cucumber juice to the sauce.
The final consistency should resemble a not-too-thick hummus. Scrape into a medium-size bowl and stir in the remaining grated cucumber and chopped dill.
Cover and chill until ready to use.
