Tzatziki

Excellent with bread, vegetable fritters, meatballs or crudités.

Ingredients (Makes 600ml)

750ml plain yoghurt
1 long, thin cucumber, peeled and
finely chopped
3-4 garlic cloves, finely chopped
¼ tsp salt
3-4 tbs olive oil
3 tbs finely chopped fresh dill

Line a colander with cheesecloth (muslin) or a double thickness of paper towels and spoon the yoghurt into it. Let drain over a bowl in the refrigerator for about 6 hours. Transfer the strained yoghurt from the strainer to a bowl. Stir in the cucumber, garlic, salt and oil. Cover and chill.

Serve in a shallow bowl, sprinkled with the dill.

Srawberry Frozen Yoghurt

This is one of the easiest ice creams to make: simply a matter of adding lightly puréed fruit to yoghurt, which means you can get away with not having to churn it. If you#re making this in a ice cream machine, you can spped up the churning time by partially freezing the purée before combining it with the yoghurt. This should be eaten within a week of making.

Ingredients (serves 4)

400g Strawberries, hulled and roughly chopped
Juice of a lime
300g Full fat plain yoghurt
4tbs icing sugar, sifted

Purée the strawberries and lime juice in a blender until smooth. Whisk together the yoghurt and sugar un a mixing bowl until loght and fluffy. Stir in the fruit purée and mix until smooth. Taste and add extra lime juice or sugar if needed.
Freeze in a ice cream machine if you have one, otherwise power the mixure into a lidded container and freeze until firm. Reember to soften the yoghurt before serving.

Really useful stuff
Add 1tbs balsamic vinegar to the masic recipe - it works beautifully.
Try a raspberry ripple version - make a plain frozen yoghurt by combining 500g plain yoghurt, 125g icing sugar and 2 tsp vanilla extract and churn until just frozen.
Combind 200g raspberries with 3 tbs icing sugar then swirl the purée through the yoghurt. Freeze until firm.