Wednesday, April 18, 2007

Chèvre Tzatziki


Totally continuing my cheese theme this week! (Completely unintentional - really!) Here's a handy little sauce to have at hand for any upcoming barbecues. A tzatziki traditionally has garlic - but here it's been replaced with crumbly goat's cheese, Chèvre. Delicious!

It's great with grilled meat - particularly lamb. But it's nice with salmon, too - in fact, try it with just about anything.

Chèvre Tzatziki

200 g chèvre cheese
200 ml (0,8 cups) thick yogurt
1/2 cucumber
white pepper
1-2 tsp runny honey

Mash the cheese with the yogurt. Split the cucumber lengthwise, remove the seeds, and cut the rest of the cucumber in small dice. Mix with the cheese-yogurt, and season with salt and white pepper. Add a drizzle of runny honey, to taste.

Recipe in Swedish:
Chèvre Tzatziki


Anonymous said...

I would still add some garlic, finely chopped, if I make it. I think it would make a good cheesy dip for vegie sticks. I might make it for a birthday party at the end of April.

Nässelblom och choklad said...

Mmm, this is real tasty.

Derek said...

A very interesting variation.

irem said...

Hey Anna, your tzatsiki looks delicious and interesting. This is also a Turkish cold dish, called "cacık".. its pronunciation is pretty similar with tzatziki.. usually we make "cacık" with whipped and diluted yogurt, tiny diced cucumber, a little bit olive oil, grated garlic, salt and minced dill or mint..

Anne said...

Pene, its definitely good with a little garlic too.
Irem, how interesting! Thank you for letting me know.

janelle said...

I adore Chevre! And honey? I must try this!