Spanakorizo (Spinach Rice)

This spinach and rice dish has become one my favourite dishes to have when I feel the need to satisfy my rice cravings. I tasted this mostly vegetable dish for the first time at the age of 19, cooked by Elena (the same one who introduced me to Tzatziki) - she made hers with no tomato, lots and lots of lemon and garlic. Pictured above is the one where I added tomatoes in it (because George loves it with tomatoes and loathes the lemony kind). I usually make both, but the recipe here is the one I was given to by George's grandmother about a decade ago. I have adapted to make it my own (by using basmati rice so its less soggy and also a dash of Worcestershire sauce to the mix.). Adding the Worcestershire sauce doesn't make it vegetarian anymore - it contains fish sauce, so its optional!

Ingredients:

1 kg of spinach, cleaned and roughly chopped. (Or 1 bag of frozen spinach, thawed and drained.)

1 cup of olive oil

1 medium onion, chopped

a handful of spring onions (2-3). sliced thinly.

a big handful of fresh dill, chopped

2-3 cloves of garlic, chopped

1 cup of basmati rice, rinsed clean.

2 cups of water (1 use 1 3/4 to 2 cups of water per cup of rice)

1 can of chopped tomatoes

A bit of Worcestershire sauce. (optional)

Salt and pepper to taste.

Preparation:

1. In a big pot (that has a lid), heat half of the olive oil on medium heat. When hot (but not sizzling or the oil will burn) saute the onions until translucent.

2. Add in the garlic and spring onions and cook until soft.

3. Add in the washed rice and fry it until all the grains of rice is coated in oil. Care to scrape the rice of the bottom  of the pan - if its too difficult add in more oil.

4. Add in the chopped tomatoes and stir evenly. If you want, add in a splash or 2 of Worcestershire sauce and stir.

5. Add in the spinach, bit by bit until it all can be stirred in the pot. 

6. Add in the water (preferably hot water from the kettle) with the rest of the olive oil and stir to mix evenly. 

7. Cook on low heat, uncovered until you see the small crater holes at the top of the rice mixture. 

8. Cover with lid, and turn of the heat. Let the rice steam in the pot for 10-15 minutes. 

9. Serve. With or without the big chunk of feta cheese on top.

Pomegranate and Cucumber Mint Raita

I love tzatziki. Its very easy to make, and it tastes yummy! But there are times you don't want to have garlic breath but also have the same kick of flavours in your dip. This is based on Nigella Lawson's refreshing raita, using Greek Yogurt and pomegranate. I use the traditional tzatziki crunchy refreshing vegetable here - cucumber, and a few leaves of mint thinly sliced. It goes really well with spicy food - it helps cool down the tongue!

Ingredients: (makes a big bowl for 2-4 people)

1 cucumber, chopped into cubes.
500g of Greek Yogurt
Pomegranate seeds (from half of the fruit)
4-5 leaves of mint, thinly sliced (If unavailable, dried mint does well too. Or mint sauce!)
Olive oil
Lemon juice
Salt

Preparation:

1. In a big bowl, salt the cucumbers. Leave for about 5 minutes, and you will see that there is pool of cucumber water at the bottom. Drain and rinse the cucumbers in a mesh strainer. Toss it about to rid of the excess water. Return to a clean bowl.

2. Add the pomegranate and mint leaves.

3. Top with yogurt, and fold. The yogurt is going to be thick, but be patient. Gradually add the olive oil until you can easily stir the mix. (I use about 50ml of olive oil usually.)

4. Add a tablespoon of lemon juice and season with salt.

5. Stir again and chill in the fridge for about at least an hour before serving.

Tzatziki (Cucumber and Yogurt Dip)

Tzatziki is the first Greek 'dish' I have every attempted in my life. I was in university, and a friend (Elena) and her boyfriend was keen on introducing me to this wonderful yogurt dip that goes well with grilled meat and everything else in between. It was quite different - they grated the cucumber to a weird mush and used dried mint. 

Then I went to Greece and saw my mother-in-law to be make Tzatziki - it didn't take as much time as it had the first time I made it, and I loved the crunchy texture the cubed cucumbers gave. And the herb, that lovely fresh smell was heavenly to me! I make tzatziki as often as I can, and being multicultural me, I serve it with fried rice and biryani! It goes really well with spicy food too - especially curries.

Ingredients: (makes a big bowl for 2-4 people)

1 cucumber, chopped into cubes
500g of Greek Yogurt
2-3 cloves of garlic, grated
A handful of dill, (discard the stalks) chopped fine
Lemon juice
Olive oil
Salt

Preparation:

1. In a big bowl, salt the cucumbers. Leave for about 5 minutes, and you will see that there is pool of cucumber water at the bottom. Drain and rinse the cucumbers in a mesh strainer. Toss it about to rid of the excess water. Return to a clean bowl.
2. Add the chopped dill and grated garlic.

3. Top with yogurt, and fold. The yogurt is going to be thick, but be patient. Gradually add the olive oil until you can easily stir the mix. (I use about 50ml of olive oil usually.)

4. Add a tablespoon of lemon juice and season with salt.

5. Stir again and chill in the fridge for about at least an hour before serving.