Tzatziki pasta

The idea for this recipe came to me a while back. While browsing beautiful food pictures on instagram, there was a picture of a dish that gave me the inspiration for this recipe. I think. Because as I started preparing this blog post, I couldn’t find that original instagram picture. So whoever you are out there, thank you.

This recipe is one of these ideas that gets stuck into one’s head and stays there for weeks or months. Until one day, you decide: Today is the day I’m going to make this recipe.

Tzatziki is possibly one of the most emblematic Greek dips. We absolutely love it. Have you prepared the classic recipe? And how about our unique variation with beetroot? This week we used its key ingredients and cooked up a wonderful, garlicky pasta dish. Because as you may know, we love pasta. For this recipe, we used our favourite trichromo pasta penne. But you can use any other pasta you fancy.

This recipe is perfect served warm for dinner, or eaten at room temperature the next day for lunch.

Serves 4

200g trichromo penne
2 cloves of garlic
4 tbsp olive oil, plus more for serving
125g Greek yogurt
2 small cucumbers
1 small bunch of dill
salt and pepper (to taste)

Cut the cucumbers in small, bite-sized cubes. Finely chop the dill.

Cook the pasta in a large pot with salted boiling water until al dente, for around 5 minutes.

In the meantime, finely slice the garlic. Place in a small frying pan with the olive oil and gently fry over low heat until tender and caramelised.

Once the pasta is cooked, drain, reserving a cup of the pasta water. Return to the pot, stirring in the garlic oil. Add the yogurt and stir everything together, adding a bit of the pasta water if needed.

Toss in the cucumber and dill. Season with salt and pepper. Serve immediately.

If you are preparing this for the following day, then keep the cucumber and dill separately, and add once the pasta is cool.

Tzatziki pasta

The idea for this recipe came to me a while back. While browsing beautiful food pictures on instagram, there was a picture of a dish that gave me the inspiration for this recipe. I think. Because as I started preparing this blog post, I couldn’t find that original instagram picture. So whoever you are out there, thank you.

This recipe is one of these ideas that gets stuck into one’s head and stays there for weeks or months. Until one day, you decide: Today is the day I’m going to make this recipe.

Tzatziki is possibly one of the most emblematic Greek dips. We absolutely love it. Have you prepared the classic recipe? And how about our unique variation with beetroot? This week we used its key ingredients and cooked up a wonderful, garlicky pasta dish. Because as you may know, we love pasta. For this recipe, we used our favourite trichromo pasta penne. But you can use any other pasta you fancy.

This recipe is perfect served warm for dinner, or eaten at room temperature the next day for lunch.

Serves 4

200g trichromo penne
2 cloves of garlic
4 tbsp olive oil, plus more for serving
125g Greek yogurt
2 small cucumbers
1 small bunch of dill
salt and pepper (to taste)

Cut the cucumbers in small, bite-sized cubes. Finely chop the dill.

Cook the pasta in a large pot with salted boiling water until al dente, for around 5 minutes.

In the meantime, finely slice the garlic. Place in a small frying pan with the olive oil and gently fry over low heat until tender and caramelised.

Once the pasta is cooked, drain, reserving a cup of the pasta water. Return to the pot, stirring in the garlic oil. Add the yogurt and stir everything together, adding a bit of the pasta water if needed.

Toss in the cucumber and dill. Season with salt and pepper. Serve immediately.

If you are preparing this for the following day, then keep the cucumber and dill separately, and add once the pasta is cool.

The post Tzatziki pasta appeared first on Oliveology.

Tzatziki pasta

The idea for this recipe came to me a while back. While browsing beautiful food pictures on instagram, there was a picture of a dish that gave me the inspiration for this recipe. I think. Because as I started preparing this blog post, I couldn’t find that original instagram picture. So whoever you are out there, thank you.

This recipe is one of these ideas that gets stuck into one’s head and stays there for weeks or months. Until one day, you decide: Today is the day I’m going to make this recipe.

Tzatziki is possibly one of the most emblematic Greek dips. We absolutely love it. Have you prepared the classic recipe? And how about our unique variation with beetroot? This week we used its key ingredients and cooked up a wonderful, garlicky pasta dish. Because as you may know, we love pasta. For this recipe, we used our favourite trichromo pasta penne. But you can use any other pasta you fancy.

This recipe is perfect served warm for dinner, or eaten at room temperature the next day for lunch.

Serves 4

200g trichromo penne
2 cloves of garlic
4 tbsp olive oil, plus more for serving
125g Greek yogurt
2 small cucumbers
1 small bunch of dill
salt and pepper (to taste)

Cut the cucumbers in small, bite-sized cubes. Finely chop the dill.

Cook the pasta in a large pot with salted boiling water until al dente, for around 5 minutes.

In the meantime, finely slice the garlic. Place in a small frying pan with the olive oil and gently fry over low heat until tender and caramelised.

Once the pasta is cooked, drain, reserving a cup of the pasta water. Return to the pot, stirring in the garlic oil. Add the yogurt and stir everything together, adding a bit of the pasta water if needed.

Toss in the cucumber and dill. Season with salt and pepper. Serve immediately.

If you are preparing this for the following day, then keep the cucumber and dill separately, and add once the pasta is cool.

The post Tzatziki pasta appeared first on Oliveology.

Galomyzithra & Yoghurt Dip

For those of you who follow this blog, you’ll know by now that we love cooking with vegetables. We love making flavourful soups, colourful dips and, of course, salads. But we often wonder, how can we find a way to incorporate more raw veggies in our daily lives?

The solution is quite simple, it seems: Just accompany them with something exciting. Not that raw vegetables aren’t exciting on their own. But let’s be honest, a dip of sorts will take them to a whole other level.

Last week we made this hearty mixed pulses and roasted red peppers dip. This week we’ve got something simpler, yet equally exciting for you. This recipe uses ingredients that we don’t yet have on the website –but we will soon! So come by our Borough Market shop or visit our Railway Arch at Bermondsey, we have all of these in stock!

So go on, source these simple ingredients, and within minutes you’ll have the most interesting dip to accompany raw vegetables.

Makes one bowl:
200g Greek yoghurt
200g galomyzithra cheese (or other soft white cheese)
50g kefir
salt (to taste)
chilli oil (to serve)

In a bowl mix together the yoghurt, galomyzithra cheese and kefir. Season with salt. Drizzle plenty of chilli oil and serve with colourful raw vegetables.

Galomyzithra & Yoghurt Dip

For those of you who follow this blog, you’ll know by now that we love cooking with vegetables. We love making flavourful soups, colourful dips and, of course, salads. But we often wonder, how can we find a way to incorporate more raw veggies in our daily lives?

The solution is quite simple, it seems: Just accompany them with something exciting. Not that raw vegetables aren’t exciting on their own. But let’s be honest, a dip of sorts will take them to a whole other level.

Last week we made this hearty mixed pulses and roasted red peppers dip. This week we’ve got something simpler, yet equally exciting for you. This recipe uses ingredients that we don’t yet have on the website –but we will soon! So come by our Borough Market shop or visit our Railway Arch at Bermondsey, we have all of these in stock!

So go on, source these simple ingredients, and within minutes you’ll have the most interesting dip to accompany raw vegetables.

Makes one bowl:
200g Greek yoghurt
200g galomyzithra cheese (or other soft white cheese)
50g kefir
salt (to taste)
chilli oil (to serve)

In a bowl mix together the yoghurt, galomyzithra cheese and kefir. Season with salt. Drizzle plenty of chilli oil and serve with colourful raw vegetables.

The post Galomyzithra & Yoghurt Dip appeared first on Oliveology.

Galomyzithra & Yoghurt Dip

For those of you who follow this blog, you’ll know by now that we love cooking with vegetables. We love making flavourful soups, colourful dips and, of course, salads. But we often wonder, how can we find a way to incorporate more raw veggies in our daily lives?

The solution is quite simple, it seems: Just accompany them with something exciting. Not that raw vegetables aren’t exciting on their own. But let’s be honest, a dip of sorts will take them to a whole other level.

Last week we made this hearty mixed pulses and roasted red peppers dip. This week we’ve got something simpler, yet equally exciting for you. This recipe uses ingredients that we don’t yet have on the website –but we will soon! So come by our Borough Market shop or visit our Railway Arch at Bermondsey, we have all of these in stock!

So go on, source these simple ingredients, and within minutes you’ll have the most interesting dip to accompany raw vegetables.

Makes one bowl:
200g Greek yoghurt
200g galomyzithra cheese (or other soft white cheese)
50g kefir
salt (to taste)
chilli oil (to serve)

In a bowl mix together the yoghurt, galomyzithra cheese and kefir. Season with salt. Drizzle plenty of chilli oil and serve with colourful raw vegetables.

The post Galomyzithra & Yoghurt Dip appeared first on Oliveology.