Rubbishy Cookery

  It’s all Greek to me—let’s make tzatziki! Ingredients: Note the ingredient labelled “Skyr”. This is a game changer for making homemade tzatziki. I used to use Balkan style plain yogurt, but had to first turn it into yogurt “cheese” by straining it for at least an hour, but the longer the better. My method, in case you’re interested, was to spoon a quantity of yogurt into a coffee filter lined plastic funnel positioned in a cup to collect the liquid that strains (“whey”) and let it rest in the fridge. If you use Skyr, a thick low fat, high protein Icelandic yogurt, you don’t need to do any of this rigamarole because it’s naturally so thick and unctuous. Time saver! Directions: Using a garlic press, crush a clove of garlic into a bowl and sprinkle with kosher salt to allow the garlic to mellow, soften, and, pardon the expression, sweat: Smash the salted crushed garlic after a few moments of rest into a paste: Add the Skyr (or strained yogurt cheese): Add a lot of finely chopped fre...

  This is my current go-to breakfast, and not because I’m a health food nut. I have HFN tendencies, but as my other recipes will attest, I am not a true nut.  This breakfast tastes good, keeps me satisfied until lunch time, and is easy to put together in the morning.  I will say that healthfood-type ingredients tend to be expensive, and are becoming ridiculously expensive. This is not your cheapest option for breakfast, but you’re worth it! Ingredients: Directions: First things first. Let’s toast those sliced almonds until they are golden brown and fragrant. If you do this in your toaster oven, watch them like a hawk the first few times to figure out your oven’s settings and heat level. I can’t tell you how many times I’ve not followed this advice and burned my delicate (and expensive) sliced almonds, rendering them inedible. When they were normal-expensive, it was bad enough. Now that they’re ridiculous-expensive, it’s not an option. This is how they look pre-toasting: T...