Tzatziki - Cucumber Yogurt Dip

Get This -

1 tbsp olive oil
3 tsps lemon juice
1 clove garlic, minced finely
1/2 tsp salt
1/4 tsp white pepper
3/4 cup greek yogurt
1/4 cup sour cream
1 cucumber, peeled, seeded and diced
1 tsp chopped fresh dill

Do This - 

1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
2. Using a whisk, blend the yogurt with the sour cream. 
3. Add the olive oil mixture to the yogurt mixture and mix well.
4. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
5. Garnish with a sprig of fresh dill just before serving.

Beef & Vegetable Korma

This curry is a perfect winter warmer, and so simple! All you need is time to let it simmer.

Serves 4

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1 tablespoon olive oil

600g diced beef

1/2 jar korma paste (I used Patak's)

1 onion, diced

2 carrots, peeled, chopped

2 zucchinis, chopped

150g cauliflower, cut into small florets

3/4 cup (200g) Greek-style natural yogurt

1/2 cup roughly chopped fresh coriander

Steamed rice, to serve

Cooked pappadums or naan bread, to serve

Do This -

1. Heat half the oil in a large saucepan over high heat. Add half the beef and cook stirring 1-2 minutes or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
2. Add onions to the pan and saute until lightly browned.
3. Return the beef to the pan and add the korma paste, vegetables and 1/2 cup (90g) of the yogurt. Bring to a simmer. Reduce heat to low and simmer, covered for 2 or more hours.
4. Reserve 1 tablespoon of the chopped coriander and stir the remaining coriander through the curry. Spoon the curry onto the rice and sprinkle with the remaining coriander. Serve with the remaining yogurt and pappadums or naan.

Note - you can add any vegetables you have or like to this curry.