Cooking lesson in Austria with Bianca Gusenbauer at Bianca Isst

[Recipe] Traditional Austrian Beef Goulash & Spaetzli

Beef Goulash. Is it Austrian or Hungarian?!

After having been to both countries and stayed with locals, I learnt that goulash is a shared dish between the 2 nations (kinda like how Aussies and Kiwis claim to have created the Pavlova) but Austrian Goulash is thicker like a stew and uses caraway seeds whereas Hungarian Goulash is like a soup. Both incredible!

My first beef goulash was with the lovely Austrian chef, economist and writer Bianca Gusenbauer at her Austrian cooking school in Vienna, Bianca Isst. Isst meaning is eating, in German. The Austrian cooking lesson (125 Euros) was the best thing I ever did in Austria.

She taught us so much about the socio-economic demographic division in Vienna, Austrian food culture, Austrian lingo, coffee culture and of course, how to cook the 2 most popular Austrian dishes – Beef Goulash and Apple Strudel. Anyway, let’s leave this incredible experience for another blog post.

 

img_7733-copy

Beef goulash and small spaetzli

 

 

 


Spaetzli Maker Equipment

Spaetzli is a simple egg noodle that the Austrians and Hungarians (and, Southern part of Germany, Munich/Bavaria) created. It is uncomplicated “poor-people food” simply due to the flexibility of the amounts of flour, eggs and milk used and those were ingredients the less fortunate could afford. The egg noodles will work – whether you have less flour or less eggs. It just will, I promise.

To make spaetzli, you can use:

  1. A chopping board and a knife – easy and roughly chopped. You just need to scrap fast, use that wrist power! Cheapest option as this will not require buying any new cooking equipment. You’ll probably yield bigger sized spaetzli and that’s perfectly fine. See picture below.
  2. A scraper and a metal plate with holes (looks just like a cheese grater)
  3. A proper metal spaetzli maker

Tip: If you’re going to Hungary, buy it there. Mine was ridiculously cheap. I got it for 3 Euros compared to the one I was looking at in Austrian for 30-70 Euros. I got it at the Budapest Great Market Hall (underground near Aldi).

 

IMG_8182.jpg

Spaetzli egg noodles roughly chopped

 


Serves: 8
Prep time: 45 minutes – 1 hour
Cooking time: 2 hours

Goulash Ingredients:

  • 2 kg beef (oyster blade), cut into 1-inch cubes
  • 1 kg brown onions, sliced thinly (crazy I know, just do it)
  • 4 tbsp tomato paste
  • 5 cloves of garlic, chopped
  • 700ml water
  • Olive oil
  • Himalayan Pink Salt
  • Black pepper
  • 3 tsp caraway seeds – this makes it an Austrian goulash!!
  • 5-6 tbsp sweet paprika powder
  • White vinegar, just a splash (3 tbsp)
  • 2 tsp marjoram (optional)
  • 3 tbsp chilli flakes (optional)

Spaetzli Ingredients:

  • 500 g plain flour
  • 5 eggs
  • Milk (approximately 200 ml)
  • Himalayan Pink Salt
  • Butter
  • Cooking equipment: Spaetzli strainer or chopping board or scrapper

Goulash Method:

  1. Sauteed onions in a pot with olive oil until caramelised (be patient, the caramelising process brings out the sweetness and fragrance of the onions). When the onions are past the translucent stage, stir in the paprika powder and continue to sauteed until onions are caramelised. Add a splash of white vinegar and 200ml of water and mix together evenly.
  2. Blend the onion mixture. This is important as it will help thicken the goulash later, without having to use any flour or thickening agent. Onions are natural thickening agent!
  3. Put the beef pieces into the onion mixture in the pot. Add tomato puree, garlic, caraway seeds, marjoram, chilli flakes and 2 tsp of salt. Add the rest of the water until the meat is well-covered.
  4. Allow the meat and onion mixture to simmer gently, on a low flame, until the meat is soft. The meat should be really tender and pull apart when poked with a fork. This part will take about 2 hours.
  5. Season with salt and pepper. Add more chilli flakes, if desired.
  6. Don’t worry if it’s saltier than you would normally have – you’ll be serving this with spaetzli which will be more plain and therefore, help balance the saltiness of this dish.

Spaetzli Method:

  1. In a bowl, mix plain flour and eggs. Relax, even if you have 4 eggs or 400g plain flour, this recipe will work.
  2. Gradually, add the milk and continue mixing until the spaetzli dough reflects a slightly thicker pancake batter.
  3. In a pot, boil water and add 2 tbsp of salt. Unlike normal Italian pasta, the water does not have to be boiling, just continuously hot will do.
  4. Cut the spaetzli dough or use a spaetzli strainer to put the dough into the hot water.
  5. Stir continuously to prevent the spaetzli egg noodles from sticking to each other. When they’re cooked, they will float to the surface.
  6. Scoop up the spaetzli egg noodles and add a few knobs of butter, again to prevent the spaetzli egg noodles from sticking to each other.
  7. Lightly season with salt.
  8. Serve spaetzli egg noodles hot with beef goulash.

Xx

Generation Kitchen

 

Handmade fresh tortellini in prato

Tortellini filled with goat ricotta cheese in a butter sage sauce

No Italian holiday is complete without a pasta making class..

During my trip to Prato, I got an incredible opportunity to learn to how to make pasta from scratch from pasta maker, Roberto. We cooked the most classic of the classic pasta dish from the region of Emilia Romagna!

Emilia Romagno is an area from north of Italy where pasta making and eating was born. Emilia Romagno is renown for having one of the best pasta in Italy. If you don’t believe me, read this article by “Life in Italy” 😉 Roberto is now carrying on a family business started by his mother who is also a pasta maker from Emilia Romagno… 😀

The pasta from Emilia Romagna is made using only 4 ingredients :

  • Semolina flour
  • Water
  • Eggs
  • A pinch of salt.

The filling ingredients:

  • Goats ricotta cheese
  • Parmesan cheese
  • A drizzle of olive oil
  • A dash of nutmeg

The pasta was soft and smooth on the palette. The filling was creamy but not too rich and did not over-power the flavour of the pasta (I didn’t put any measurements because it is to taste). The whole dish was perfectly seasoned; you can taste every component of the dish 👌🏽 Good Italian food is about creating amazing dishes with simple ingredients. Yum!

IMG_0035

Rolling pasta sheet thin for tortellini

Roberto’s tips to make pasta the Italian way:

  • Kneading is crucial

The most important tip here is to knead the pasta well to “activate” the gluten so that the pasta will be compact enough to hold the filling when the tortellini is placed in a hot pot of water for cooking. When kneading the dough, use the lower half of your palm. You can test the dough to see if it has been kneaded enough simply by pulling the pasta dough apart and if it stretches without breaking too fast, then your pasta is ready.

  • Don’t let the dough dry out

When the pasta dough is ready, allow it to sit aside (it activates the gluten as well). The dough will change to a darker yellow when it has rested for a few minutes. Make sure the pasta is covered with a tea towel to prevent the dough from drying out; the pasta dough should still be malleable after resting.

Roberto’s advice when cooking pasta:

  1. Al dente please! Over-cooking pasta is a sin
  2. When it comes to pasta sauce, less ingredients is more!
  3. Cook pasta in water with salt

 

IMG_0049

Me, Roberto and his wife clearly hard at work. Check out the mess we made and my messy hair!

 

They have recently opened their new shop in Prato and will eventually start selling to the local people of Prato. So.. if you want to try some fresh handmade pasta, go knock on Roberto’s door and order some pasta – it’s seriously worth it!! (It’s only a few doors down from the train station, Prato al Porta S.G)

P.S. A huge huge thanks to my friends, Giulia and Giuseppe for organising this pasta making class for me – truly completed my trip to Italy!

Xx

GK

IMG_6372

End result – my very first handmade tortellini ❤

 

Traditional english cauliflower bake recipe

[Recipe] Creamy Cauliflower Cheese

18 January 2016 – Cooking fiesta with grandma

Another dish we needed to learn from grandma was “Cauliflower Cheese” – easy & low maintenance; perfect for a busy working day!

It’s a Traditional English dish that my grandma used to have with roast. As we learnt to cook Cauliflower Cheese, we were listened to stories that brought much laughter & tears ❤

 

img_3252_24661307505_oI found out that my dad won best chef of the year when he graduated. The funniest part, for me at least, was when he was happy and shocked to see her at graduation (it was a surprise!) but also worried about the state of his very messy apartment. He and his brother, Robert ran home and spent many hours cleaning up their apartment before allowing her to enter their apartment. Hahaha.. 
She also showed us this knife (picture above) that both grandma and dad have engraved with each other’s name. So cool!

12043778_10153500187513990_1843606961_o

Handwritten tried & tested recipes

 My favourite part was going through her old box of handwritten recipes (some dating back to 1985! I was negative 8 years old). She is a self-taught cook and wrote her favourite tried & tested recipes on cue cards. These cue cards have been sitting in that box for quite awhile so the cue cards are now weathered and slightly stained. Looks super vintage!! 😀

Grandma’s Original Creamy Cauliflower Cheese Recipe:

Cooking time: 30 minutes  Preparation time: 10 minutes

Ingredients:

  • 1 medium sized cauliflower
  • 2 oz butter (55 grams)
  • 1 chicken stock cube
  • 1/2 pint milk & water mixed (236 ml)
  • 4 oz grated cheddar cheese (113 grams)
  • 1 heaped tbsp plain flour

Method:

  1. Par-cook the cauliflower in water with a pinch of salt.
  2. Melt the butter in saucepan, add flour and mix until all lumps are broken down.
  3. Dissolve the chicken stock cube in 5 oz (147 ml) of hot water.
  4. Gradually add the water and milk liquid to the flour and butter and stir until smooth.
  5. Return to the heat and stir until it boils. (See picture below)
  6. Add cheese, taste and season with pepper, if necessary.
  7. Place the cauliflower into a dish and cover with the creamy sauce. Sprinkle with a little bit of cheese on the top. 
  8. Bake at 180 degrees celsius for 30 minutes or until slightly brown.
  9. Enjoy!!

My Health Notes:

I would omit the chicken stock cube unless you’re able to get something super natural without additives and preservative – do they exist?! I personally feel that this dish should be flavourful and salty enough with the cheese. Another suggestion is to use 5 oz (147ml) of natural chicken or vegetable stock 🙂

Xx

Generation Kitchen

img_3140_24365800820_o (1)

Step 5 – Creamy sauce almost done!

Easy short crust pastry recipe

[Recipe & Tips] Crumbly and Buttery Short Crust Pastry

18 January 2016 – Cooking fiesta with grandma

During my holiday back in Malaysia, my sis and I listed down a list of dishes we MUST learn from our grandma and her short crust pastry was top on the list 😀

Rule of thumb for yummy short crust pastry – 2 flour : 1 fat

(Fat includes butter, lard, vegetable fat, margarine – but I highly discourage margarine and vegetable fat as it is too high in omega 6 and not good for cardiovascular health)

Let’s not complicate things. Short crust pastry is relatively easy to make as long as you do not over knead, use cool water and cool hands and basically treat the fat and flour mixture with lots of TLC! ❤


Ingredients:

  • 2 flour : 1 fat
(I used 500g flour and 250g fat for 1 big pie and 1 medium pie – sorry didn’t measure)

Method:

(1) Rub the fat into the flour, using the tips of your fingers, to create a mixture that resembles breadcrumbs. See Image 3.

(2) Gradually add cool water to bind the flour mixture and form a dough.

(3) Knead the dough gently until the dough is malleable, soft but not wet.

(4) Wrap the dough up in cling wrap and refrigerate for 30-60 minutes.

(5) On a lightly floured surface, roll the dough to desired shape and thickness.

(6) Bake at 180 degrees celsius for 30 mins or golden brown.

What to do with pastry:

  • Tarts (sweet/savoury)
  • Pies  (sweet/savoury)

 

img_3238_24034508783_o

Tip 1: For light and crumbly pastry – Gentle fingers when rubbing the fat into the flour. It should look like breadcrumbs.

Tip 2: For light and crumbly pastry –Make sure your hands and the bench top are cool. Use cold/cool water to bind the flour mixture to make a dough.

img_3200_24033171084_o

After rubbing the fat into the flour, this is what it should look like – bread crumbs. See Step 1

Tip 3: For equal cooking time – Put a layer of pastry on the rim of the dish to keep the cooking time the same for the entire pastry. It also easier to manage the aesthetics of the pastry on top later.

Tip 4: For light, buttery pastry (not rock hard) – Don’t over-knead your pastry!!

img_3214_24635112266_o

Before laying the pastry on top, we cover the rim of the dish with some pastry to keep the cooking time of the pastry the same. The rim of the dish is slightly higher than the other parts of the pastry and has no contact with the moist apple mixture so we need it thicker to prevent over cooking the pastry.

Tip 5: For aesthetics – Use a sharp scissors to make little snippets around the rim of the pastry (looks prettier but you can use a fork to make line shapes on the rim of the pastry). Use a knife to make small “cuts” around the edges of the pastry (looks rustic). Use the leftover pastry to make different shapes like roses, leaves and christmas mistletoes.

img_3217_24033166244_o

Happy baking!! Remember to eat in moderation 😉

Xx

Generation Kitchen

hawaiian inspired tropical cake recipe - easy and fast

[Recipe] Aloha ‘Auinala Tea Cake

Take me back to Hawaii!!! ❤

(Click the link above to watch a video that summarises my 9 days in Hawaii with my exchange friends)

Aloha everyone!! Today, I was just looking through my album of pictures and reminiscing the amazing time I had in Oahu, Hawaii early March this year. If someone sees me looking through the pictures, they’ll probably think I’m crazy or in love because I’ll always be grinning to myself. This reminds me of the conversation my mum and I had before I was going to Hawaii. She jokingly and seriously told me not to fall in love in Hawaii. She watches too much TV – Don’t tell her I said that 😛 My response to my mum’s funny statement was “Don’t worry, I will fall in love with Hawaii” and I did 😉 I bet her heart skipped a beat when I said that hehehehe…..

IMG_7109

Sunset in Yokohama Bay! #ThrowBackThursday

I can’t wait for my next trip to Hawaii again!!! #Hawaii7.0

This memory inspired me to bake a Hawaiian afternoon cake. It’s not traditionally Hawaiian, I just made it up hahaha.. I was initially going to use my sister’s recipe for her Kiwi-crumble-cake but when I found pineapple and passionfruit lying around the house, I knew I had to alter the recipe 😀 I added an extra egg because I wanted it more fluffy for a cake like texture, coconut sugar for a healthier alternative (plus, coconut = tropical = hawaii) and more tropical fruits because.. why not?!

FullSizeRender (1)

I named this cake “Aloha ‘Auinala Tea Cake” because I intend to serve this cake for afternoon tea. Afternoon in Hawaiian is ‘Auinala. So Aloha ‘Auinala means good afternoon. I thought it would be fun for you to learn some Hawaiian words related to this cake too:

Good morning – Aloha awakea

Good afternoon – Aloha ‘auinala

Good night – Aloha ahiahi ia oukou

Thank you – Mahalo

Family – Ohana

Coconut – Niu

Pineapple – Hala Kahiki

Cake – pa’ipalaoa

Good food – Mea’ai Maika’i

A slice of Aloha ‘Auinala Tea Cake, drizzled with some pure maple syrup and a cup of freshly steeped tea or freshly brewed coffee

IMG_0238

Birdseye view of the cake (I used a pie tray because I couldn’t find a cake tin). The fresh pineapple slices becomes semi-dried after baking in the oven. Coupled with the heat, the macerating process also extracts juice out of the pineapple too. Adds a chewy dimension to the cake – it’s awesome!!!

Preparation time: 10 minutes

Cooking time: 50-60 minutes

Ingredients

  • 3 eggs
  • 2 cups GF self raising flour
  • 1 cup coconut sugar + 2tbsps (for pineapple)
  • 2/3 cup olive oil/rice bran oil/coconut oil
  • 4-5 kiwi (mix of green and gold), cubed
  • 1 handful of pineapple, sliced
  • 4 passionfruit
  • 1/4 cup shredded coconut

Method

  1. Preheat the oven to 180C or 350F
  2. Macerate the pineapple slices with 2 tbsps of sugar
  3. Blend eggs, flour, sugar and oil thoroughly
  4. Line the cake tin with butter and flour
  5. Fold in kiwi cubes into the batter
  6. Pour the batter into cake tin
  7. Arrange the pineapple slices and shredded coconut on the cake batter
  8. Bake for 50 mins or until the skewer comes out clean
  9. Serve with passionfruit pulp and enjoy!
IMG_7551

Haunama Bay for snorkelling #ThrowBackThursday

Tip 1: Now that I’ve tasted the cake, I would also recommend to substitute some kiwi with bananas into the cake. It will naturally sweeten the cake even more. I was tempted to try papaya cubes for fun but I wasn’t brave enough today haha

Tip 2: Don’t reduce the coconut sugar in this recipe!! 1 cup might sound alot but trust me, it’s necessary as pure coconut sugar is not as sweet as white/raw/brown sugar. Another option is to halve the amount of sugar in this recipe and use xylitol or stevia instead 🙂

Tip 3: My sister suggested custard! That would be devine if I had some. Serve some custard with the cake to add a smooth dimension. If it was me, I would be eating custard with cake not cake with custard 😛

I can’t bring all of you to Hawaii, but I hope my previous blog posts on Hawaii and this Hawaiian-inspired cake brings you closer to Hawaii 🙂 Let me know how you go!

Xx

Generation Kitchen

oat and quinoa pancakes recipe

[Two Recipes] Flippin’ pancakes!!

I have a HUGE confession to make… Before I learnt how easy pancakes are to make, I used to buy pancake mix!! I only learnt how to make pancakes 8 years ago from my dad who was too horrified by the fact that I was about to buy pancake mix. After I learnt how to make pancakes from scratch, I never bought pancake mix again! I don’t think I could ever bring myself to buy a pre-mixed one. Really, it’s almost fool-proof. It’s almost impossible to make a mistake with this dish unless of course, you are like my mum who was so certain that plain flour is used instead of self-raising flour. Holy crepe they were inedible! (Get the joke??) We were left with a big jug of pancake batter to make really dense, flat pancakes! :/ Later we found out my mum had actually used the wrong flour.. I love my mum! hahaha Never making this mistake again though.

 


Old-fashioned American Thick & Fluffy Pancakes

Ingredients

  • 450g self-raising flour
  • 100g coconut sugar (or 50g of xylitol/stevia)
  • 1 egg
  • Pinch of salt
  • Vanilla essence
  • Full fat milk to consistency

Method

  1. Sieve flour.
  2. Mix or blend flour, sugar, egg, salt and vanilla together.
  3. Gradually add the milk and mix until a smooth consistency is reached.
  4. Brush the pan with olive oil. On low heat, pour a dollop of pancake batter.
  5. When bubbles and holes start to form on the top of the pancakes, flip the pancake over.
  6. When it becomes golden brown, the pancakes are ready.
  7. Serve hot and enjoy!

Check out our final product : Caramelised Banana Pancakes

IMG_6834

Oat & Quinoa pancakes

Ingredients

  • 1 1/2 cup rolled oats
  • 1/2 cup quinoa flakes
  • 1 tsp baking powder
  • Pinch of salt
  • 1 banana, mashed
  • 1 large egg
  • 1 1/2 cup milk of your own choice (unsweetened and full fat)
  • 1 tsp vanilla essence

Method

  1. Blend the rolled oats and quinoa flakes until it becomes a fine powder.
  2. Mix rolled oats, quinoa flakes, banana, egg, baking powder, salt and vanilla together.
  3. Mix in the milk until a smooth consistency is reached.
  4. Brush the pan with olive oil. On low heat, pour a dollop of pancake batter.
  5. When bubbles and holes start to form on the top of the pancakes, flip the pancake over.
  6. When it becomes golden brown, the pancakes are ready.
  7. Serve hot and enjoy!

10250142_1504351209784765_7935420476834781421_nToppings & fillings – my favourite part!

Berry compote, chocolate sauce, paleo caramel, caramelised bananas, fresh berries and fruits, bacon, eggs, spinach, chorizo, chocolate chips, butter, 100% pure maple syrup, lemon & sugar, peanut butter & jelly, cheese, cream cheese, full fat greek yoghurt, vanilla creme fraiche, cinnamon & applesauce, nuts, fruit preserves and custard. Maybe just maybe, if you’re feeling a little naughty……. a drizzle of Grand Marnier liqueur or Baileys Irish Cream 😉

10 tips for perfect pancakes:

  1. Let the batter rest at least 10 minutes in room temperature before cooking.
  2. Replace a small portion of the liquid with carbonated liquid such as carbonated water, beer etc for extra light and fluffy pancakes.
  3. Don’t make the pancakes too big. I know it’s more fun but without sufficient space around the pan, there isn’t enough heat to circulate the pancakes evenly. It will only result in pancakes hard on the outside, mushy in the inside.
  4. Pouring too much oil. It happens, but please wipe it off with a tissue and save it to oil the pan for next batch of pancakes.
  5. Please don’t press the pancakes. It doesn’t brown faster, unfortunately!
  6. Being impatient and playing with the pancake before it has the chance to form bubbles – no, just no – keep your hands off the pan and wait. Don’t shake the pan. Don’t move the batter on the pan. It actually slows the cooking process down! We don’t want that now do we?
  7. Speaking of which, only flip when the bubbles pop and form holes on the surface of the pancakes.
  8. Overflipping…. I should be specific and say only flip ONCE – otherwise, the pancakes will deflate. I used to flip several times just because it felt cool and I wanted it to cook faster. I learnt after many failed pancakes that it doesn’t work that way. Hmm!
  9. Heat control: Medium to low. I stick to medium most of the time but turn down to low if the center needs more cooking.
  10. Measure, measure, measure.. we’re not Nigella Lawson 😛

Get flippin’ yo!!

Xx

Generation Kitchen

dips recipe (hummus, guacamole, babaganoush and tatziki)

[Four Recipes] A quadruple of dips!

Whether it’s with nacho chips, carrot sticks, pita bread or your fingers, here are 4 simple and very easy dips you can make. It’s a great and delicious way to satisfy the savoury cravings without having to reach out for that bag of chips. I don’t know about you but sometimes I actually cringe at the thought of eating vegetables. Sometimes I go through those phases where I only want meat and carbs. No way will I go near a bowl of salad unless you offered me mango kerabu salad.. You get the picture right? Hey, I’m human too! 😛 But, I’ve a solution for you and I. These dips are mostly filled with vegetables or at least high fibre foods so we’ll be consuming extra vegetables without actually have vegetables served in a conventional way! A lot of dips out there contain more calories because they add unnecessary calorie dense ingredients like cream cheese. Plus, they also have preservatives, vegetable oil, thickeners and emulsifiers with strange scientific names and numbers :/

Baba ganoush

Baba ganoush is an Arabic and Mediterranean dip. It’s creamy, smoky, tangy.. Deeeelicious! The main ingredient here is eggplants. For those paleo foodies who can’t have hummus, this is a close enough replacement. The basic ingredients used in traditional hummus are the same: lemon juice, garlic, olive oil, cumin and tahini. Fun fact you may or may not need to know : “Baba ganoush” was the nickname Owen Wilson gave Vince Vaughn in Wedding Crashers. Why? There’s never a logical reason with them hahah

Ingredients

  • 3 eggplants
  • 2-2.5 tbsp of tahini
  • 1 clove garlic, finely chopped
  • Himalayan pink salt
  • Olive oil
  • Juice of 1/2 of lemon

Method

  1. Preheat oven at 200C or 390F.
  2. Cut eggplants into quarters, season with salt and roast till soft.
  3. Allow eggplants to cool.
  4. Blend all the ingredients together and season with salt, lemon juice and olive oil to taste.

Tip 1: Other recipes will say to deseed and remove the skin of the eggplant… but what a waste food and unnecessary effort? As long as you allow the eggplants to really cool down, then the baba ganoush will not be watery. 

IMG_1951

Baba ganoush topped with crispy eggplant skin 🙂

Guacamole aka Guac

Guacamole is an avocado based dip (great source of fats and omega 6) created by the Aztecs in Mexico. It is traditionally made by mashing ripe avocados and sea salt with a mortar and pestle. The coriander isn’t something I usually put in my guacamole but after trying it here in the US, it really does give the guac an extra kick! Light and tangy 😉

Ingredients

  • 2-3 ripe avocados
  • Tobasco sauce (optional)
  • 1/2 red onion, chopped finely
  • Juice of 1/2 lemon or lime
  • 2 medium tomatoes (optional), chopped roughly
  • 6 sprigs of coriander, chopped (optional)
  • Himalayan pink salt

Method

  1. Mash avocados. Leave some chunky if you want extra chunks.
  2. Mix in the chopped onions, coriander, tomatoes and lemon or lime juice.
  3. Season with tobasco sauce and himalayan pink salt, to taste.
1922378_1485443351675551_106255143_n

Before

IMG_1955

After

Tzatziki

Tzatziki is a refreshing, creamy dip that is usually served as a condiment to gyro wraps. It is a Greek dip that is made of strained yoghurt, cucumbers, garlic, salt, olive oil, and mint. Some people like to replace mint for dill but I’ve never tried it. Tzatziki is always served cold – there’s no two ways about this. My first time trying tzatziki was about 8 years ago after moving to Australia where I was introduced to Greek food. I absolutely fell in love with it! I want to learn how to cook authentic Greek food from a yia yia 😀 My sister, Chloe is the queen of making tzatziki of the house. Here’s her recipe she has practiced on many times:

Ingredients

  • 2 lebanese cucumbers, deseeded and chopped into small cubes
  • 500g full fat greek yoghurt
  • Himalayan pink salt
  • 3 sprigs of mint, finely chopped
  • 1-2 cloves of garlic, finely chopped
  • Juice of 1/4 or 1/2 lemon, to taste

Method

  1. Strain out the juice of the cucumber.
  2. Mix the yoghurt, garlic, mint, lemon juice and cucumber.
  3. Season with salt, to taste.
10366099_1505284923024727_5523356918865231819_n

Tzatziki is on the right

Hummus

Hummus is a chick pea based dip. It’s nutty, creamy and just pure divine. It’s a Levantine dip made from chickpeas, tahini, olive oil, lemon juice, salt and garlic. Really healthy and raw (well, 98%)! Some hummus recipe call for spices to be added into the hummus, but I like it plain and simple. This is a recipe from my grandma Jo’s favourite recipe to you. Share it! ❤

Ingredients

  • 2 cans of chick peas
  • 4 tbsps of tahini
  • 2 cloves of garlic, finely chopped
  • Olive oil
  • Water
  • Toasted sesame seeds
  • Himalayan pink salt

Method

  1. Blend the chickpeas, olive oil and garlic together until a paste is formed.
  2. Gradually add more water and olive oil to slightly thin the mixture.
  3. Season with salt and drizzle with extra oil before serving.
  4. Sprinkle toasted sesame seeds on top.
1966883_1485443338342219_1327764380_n

Before blending

White sweet potato chips

Ingredients

  • White sweet potatoes
  • Himalayan pink salt
  • Black pepper
  • Olive oil

Method

  1. Season sweet potatoes with salt and olive oil.
  2. Preheat oven to 200C.
  3. Slice sweet potatoes thinly and grill until semi crisp to crisp.
  4. Flip over again for 2-3 minutes.
  5. Sprinkle a pinch of salt on top of the chips.

10444551_1574038406149378_8473865113857895279_n

Xx

Generation Kitchen