This week’s recipe is a very easy one. It’s healthy, too! We have a Tzatziki sauce recipe coming to you, straight from Greece. This is a great thing to either have as a light snack with pita bread or a garnish for your gyro.
Tzatziki Sauce
7 oz Greek Yogurt
2 medium sized cucumbers – seeds removed, then chopped into small pieces
1 small bunch dill – finely chopped
2 cloves garlic – minced
1 tbsp olive oil
Juice of one lemon
Pinch of coriander
Pinch of ground cumin
Salt and pepper to taste
(Some prefer their Tzatziki sauce to also have mint. If you’re one of these folks, just add 1 tsp – finely chopped)
Place grated cucumber in a paper towel. Squeeze out all moisture. Combine all ingredients except the yogurt in a food processor and process until cucumbers are finely chopped. Stir pureed mixture in with yogurt, add salt and pepper to taste. Cover and chill for at least two hours. Serve with pita bread, your favorite wrap or a gyro.
Want to try Tzatziki sauce in a genuine Greek setting? Just give us a call for a free quote on cheap flights to Athens.
Happy Wednesday, everyone. While I was deciding on what to post today, I realized that we’ve not yet had a breakfast dish! Therefore, today I will be sharing with you a recipe from Austria for butter rum pancakes. Yum!
Kaiserschmarrn – (Emperor’s Mishmash)
¼ c powdered sugar, plus a little extra for dusting
1 c flour
¼ c white sugar
1 tsp salt
½ c raisins
5 eggs
¼ c rum
1 c milk
½ tsp vanilla extract
2 tbsp butter
1 tbsp melted butter
Fruit preserves (fruit of your choice) for serving
Pour rum in a small bowl and soak raisins for approximately 30 minutes. Drain.
Beat eggs, milk, white sugar, vanilla and salt together in a medium bowl. Slowly whisk in flour until smooth, then stir in rum-soaked raisins.
In large skillet, melt 2 tbsp butter over medium heat. Pour batter into heated skillet and cook 5 minutes, or until bottom side is golden brown. Flip and cook other side until golden brown.
Using your spatula, cut pancakes into strips and pour the melted butter over them. Sprinkle with the powdered sugar and increase the heat to medium high. Turning the pancakes often, cook until sugar has caramelized. Garnish with the extra powdered sugar and serve with preserves.
On your next visit to Innsbruck, maybe you will find a favorite new dish to serve as a reminder of your excellent time in this beautiful country. Just imagine taking a few early morning runs and finishing up with some warm butter rum pancakes après ski at the lodge. What a perfect way to start your day!
In honor of the holiday season, I borrowed a Christmas cookie recipe from a friend whose family is Swedish. Every Holiday Season, they make ginger cookies called Pepparkakor Cookies. These cookies are thin and crispy and very delicious. The Swedish custom is to place one of these cookies in the palm of your hand. Make a wish and then tap it once with the index finger of your other hand. It is said that if your cookie breaks into three pieces, your wish will come true.
Pepparkakor Cookies- Wish Cookies
1 tsp baking soda
3 c. flour
½ tsp salt
1 c. white sugar
½ tsp ginger
½ tsp ground clove
1 tsp cinnamon
1 c. melted butter
1 egg
¾ c. dark molasses
1 tbsp orange zest
Sift together the dry ingredients (only half the sugar) -flour, baking soda salt, ½ c. sugar, ginger, clove and cinnamon – and set aside.
In a large mixing bowl, cream together the remaining sugar, butter, molasses, orange zest and egg.
Add dry ingredients and mix at a low speed until well blended.
Roll dough very thin; use a cookie cutter to form cookies into whatever shape you desire.
Bake at 350° for approximately 8 minutes or until cookies are browned. Keep a close eye on them, as they brown rather quickly.
Interested in experiencing this tradition firsthand? Why not book a winter flight to Stockholm? Call us at 1-800-359-3876 and one of our travel experts will help you plan the perfect trip.
Happy Holidays and may all your wishes come true this Season.
The cold weather is coming sooner than we think. With all the winter sports like snowboarding, skiing and snowmobiling, I found it fitting to have this week’s recipe be from winter-friendly Switzerland. I have for you the recipe for a nice, warm, gooey cheese fondue.
2 tbsp Kirsch
1 c. dry white wine
1 tsp cornstarch
½ lb grated Gruyere cheese
½ lb grated Emmentaler cheese
1 garlic clove, peeled, cut in two
1tbsp olive oil
½ tsp nutmeg
½ tsp ground black pepper
1 loaf crusty French bread, cut into small cubes
(You can also use cubed ham, apples, broccoli, baby potatoes and/or cauliflower for dipping)
Heat oil over medium low heat and add garlic. Cook for about 2 minutes, until garlic is browned, then remove garlic.
Stirring constantly, add cheese and wine. When cheese is melted halfway, add Kirsch and cornstarch and stir continuously until cheese fully melted.
Pour cheese from cooking pot to ready fondue pot. Serve immediately.
