Five fresh salads

Five fresh salads

Like on the previous salad post, I will not include exact amounts of different ingredients, but rather focus on the different combinations of flavours. Everyone can make the salads as they prefer, and you can easily leave out, replace or add different ingredients. The dressings can be made based on one’s own preference – I personally like fairly simple dressings to accompany my salad.  Continue reading “Five fresh salads”

Lamb shank, creamy garlic potatoes and fresh salad

Lamb shank, creamy garlic potatoes and fresh salad

Any food made of lamb is loved in many countries, especially at Easter. I can quite well remember that in Finland there were only a few days time to get any lamb in stores before Easter. Meat was domestic, of course, and it was sold fresh, and so it is even nowadays: you can get fresh domestic lamb meat only at Easter. There is lamb meat on sale in stores all around the year, but it is usually frozen or vacuum packed and imported from New Zealand. Continue reading “Lamb shank, creamy garlic potatoes and fresh salad”

Tzaziki

Tzaziki

Making a good tzatziki very much depends on the quality of the chosen yoghurt, not to mention how long you have drained both yoghurt and cucumber. If you’re not patient and fail to do this properly you’ll have a tzatziki with too much water in it – a wet tzatziki, doesn’t sound too good, does it! Both yoghurt and cucumber need to drain for at least three hours, even better if you have the time to to drain them over night. Continue reading “Tzaziki”