The idea behind this workshop is to ‘Gather’ our senses. To make bread and really connect with the food through touch. To create a recipe from ingredients that are not only pleasing to the eye, but that also deliver on flavour, texture and aroma. 80% of our cognitive memory is made up largely by smell. ‘Gathering’ our senses to enjoy good food, is here, at your finger tips. Get those sleeves rolled up!
For the Tzatziki Dip
2 cups grated cucumber approx
1-2 cups Greek yogurt, depending how thick you like it
1-2 tablespoons extra-virgin olive oil
2-3 tablespoons chopped fresh mint and/or dill
1-2 tablespoon lemon juice
1-2 medium clove garlic, pressed or minced
½ teaspoon fine sea salt
Method:
Squeeze water from cucumber and use he water in your glass of water for a refreshing cucumber water drink.
Place the grated cucumber in a bowl and fold in all the other ingredients.
It will keep in the fridge for 3 days
For the flat bread:
Place all of the following into a bowl:
150ml Plain greek style yoghurt
150g self raising flour (or gluten free self raising
Flour)
1 teaspoon of olive and a pinch of salt
Scatter some flour on a dry surface.. and roll into a ball and cut in 2. Set aside for now with cling film.
When ready to cook the flat bread …..
Press down or roll out with rolling pin and dry fry for a few minutes and turn for a few minutes and serve warm on a medium heat. This heat will depend on your hob. Scatter with dill, salt and olive oil.
Biography
Sal Hanvey is an award winning Nutrition Consultant. She has a real passion for finding ingredient substitutes and alternatives for those people with food intolerances, or allergies, without compromising on nutritional value or taste.
Sal writes for various publications around the subjects of nutrition and well-being. Sal offers cook-a-long classes online to help people to connect, or re-connect to the universal language that we all know and love- to enjoy really good food. The classes are interactive, live and very much nutrition led.