I love a challenge. Thinking up new recipes, ideas, flavours and experimenting in the kitchen is something I never tire of. This idea of a savoury flavoured ice may seem strange and I must admit that my limited online research proved fruitless.
Is this because it is something that simply does not appeal or is it because the idea has been tried and tested, then given the big thumbs down? Well I am hoping I can change your mind with this fetching pale green number.
Of course, it is another one of those middle of the night epiphanies that came to me from nowhere ( a regular occurrence, obviously when my mind likes to be inventive) and one which I like to think works surprisingly well.
It may have been prompted by smoked salmon. Considering harmonious flavours, thinking up new recipes to post. Smoked salmon partnered by this frozen yogurt along with some crisp and crunchy crackers (probably rye or caraway seed) would make a fine start to a meal.
It is cool, fresh and yes, savoury but honestly works. I did use a small amount of sugar (1tbsp) which seemed to balance out the flavour of the salt soaked grated cucumber. I basically based the recipe on Tsatziki but changed the herb and left out the garlic.
What would your savoury ice cream choice be?????
Cucumber & Dill Frozen Greek Yoghurt
Ingredients :- Makes enough for 6 to 8 scoops
1 cucumber de-seeded and grated
2tbsp chopped fresh dill
250g Greek yoghurt
1tbsp caster sugar
Grate the cucumber and place it in a sieve over a large bowl which can catch the juices and sprinkle over the salt.
Leave it to sit for 30 minutes.
After 30 minutes squeeze out the cucumber to remove all excess water. (I did this twice)
Place the cucumber in a food processor and add in the chopped dill, sugar and Greek yoghurt. Blitz it briefly to combine the ingredients.
Transfer to an ice cream maker and freeze for about 15 minutes as this makes quantity a small amount of frozen yoghurt.
Place the churned yoghurt into a plastic container and place in the freezer until you need it.
Enjoy with smoked salmon or smoked trout.
If you do not have an ice cream machine freeze the mixture after you have blitzed it and keep whisking it every couple of hours until it is set, which should prevent ice crystals forming.