One of the things I’ve been attempting at home is to practice making recipes from all over the world. Since we travel so much, I figure the best way to learn new recipes is by taking a cooking class whenever we’re in a new country.
After taking a cooking class in Italy in 2012 — where we learned how to make pasta from scratch — I quickly realized this is a great way to immerse ourselves in the local culture while traveling. Our travel schedules don’t always allow us to take a cooking class, but we are going to do our best to include one.
On my recent trip to Brussels, I took a cooking class at Mmmmh! to learn how to make four different Mediterranean dishes. Brussels is such an international city (known as the capital of Europe) which means you won’t just find traditional Belgian dishes taught in the cooking classes. There’s a mix of cuisine in this city, so I picked Mediterranean food because it’s something that has always appealed to me.
The Tzatziki sauce we made in the class was some of the best I’ve tasted — and it can be paired with so many different dishes — so I thought it would be the perfect recipe to share with you.
400g Greek Yoghurt
5 Tbsp of Olive Oil
1 Sprig of Mint
2 Cloves of Garlic
1. Peel and seed the cucumber.
2. Chop the flesh, salt lightly and remove excess water by pressing into a clean cloth.
3. Peel and mince two cloves of garlic.
4. Chop the mint.
5. Mix the yogurt with cucumber, a little oil, garlic, mint leaves, salt, and pepper.
Suggestion: Prepare Tzatziki in advance and leave in the fridge for 2 or 3 days — it will only get better!