Tzatziki

"This refreshing yogurt based dip goes well with pita bread and kebabs as well as nacho chips. You can either dice or grate the cucumber. I personally prefer grating it to give the sauce thickness and consistency."

Prep Time:    20min
Total Time:   1h 20min
Servings:     3
Difficulty:   Easy

Ingredients: 

1 cup plain white yogurt (unsweetened) 

1 smaller cucumber 

2-3 garlic cloves

1 Tbsp of olive oil

1 Tsp of salt

a handful of mint leaves

1. Peal the cucumber and cut it in half following it's length. 
2. Using a tablespoon scrape out the seeds from the cucumber.
3. Grate the cucumber using the large holes on the grater. 
4. Drain the grated cucumber in a colander for 30minutes while adding the salt to it. Occasionally stir it with a fork to make sure you really get rid of all the juice. 
5. Chop or blend your washed and dried mint leaves. 
6. Transfer the yogurt from it's original cup to a medium sized bowl.
7. Add the mint, lime juice, olive oil and grate the garlic cloves in to the yogurt.
8. Once the cucumber is drained of all the juice, mix it in with the yogurt.
9. Stir everything well together and cover it with a plastic wrap.
10. Set the tzatziki in the fridge for 30minutes or more to get all the flavors to mix together.
11. Remove the tzatziki from the fridge and serve with pita, nachos, kebab or really anything you would like. And of course enjoy. 

Soups

Pumpkin Curry Soup

Pumpkin Curry Soup

"A creamy, delicious and earthy soup to keep you warm when winter comes knocking on your door. I find it incredibly easy to make and very tasty."

Prep Time:    25min

Cook Time:    45min

Total Time:   1h 10min
Servings:     4
Difficulty:   Easy

Ingredients:

1/2 small-medium pumpkin

1 onion

2 garlic cloves

1 l milk

1 cup sour cream

4 Tbsp curry powder

1/2 Tsp nutmeg

2 Tbsp lemon juice

1 1/2 Tsp salt

2 Tbsp black pepper

a big handful of coriander leaves

1 baguette or 1/2 a dark bread loaf 

1. Fill a tall pot with water and bring to boil.
2. In the meantime rinse the pumpkin and with a spoon remove the seeds. Cut it in to large slices the same way you would cut an apple, leaving the skin on.
3. Add the pumpkin in to the warm matter and let it cook for 20-25minutes.
4. In the meantime, rinse, dry and chop finely the parsley.
5. Cut the onions in to rough peaces and blend them in a blender till they have a puree consistency. 
6. Test the pumpkin by cutting in with a knife. It should be soft and easy to cut through. If it is still hard, leave it in to cook an extra 5minutes.
7. Remove the pumpkin from the water and place it in a bowl to cool off for 10minutes. 
8. Once cooled off, remove the skin, roughly cut the pumpkin and blend it in a blender until it turns in to puree.
9. Heat up the milk in a big pot. Add in the 1/2 of the sour cream, onion and pumpkin mash and stir slowly till all components blend in to one. 
10. Add in the lime juice, salt, pepper, nutmeg, curry and parsley. Using a grater grate in the garlic using the small holes.
11. Keep stirring for a few more minutes.
12. Cut the bread and toast it.
13. Serve the soup in small bowls and decorate with a small spoon full of sour cream. 
14. Serve with the toasted bread for dipping and enjoy.