California Avocado Tzatziki
California Avocado Tzatziki
Estate Hot Chili Sauce & Herbs
Created by Chef Thomas Bellec
Ingredients:
- 2 cups organic Greek-style yogurt
- 2 large ripe California organic avocados – mashed
- 5 Lebanese cucumbers (10 oz) – grated
- 5 garlic cloves – crushed
- ¼ cup chopped fresh dill
- 3 tbsp chopped fresh cilantro leaves
- 2 tbsp chopped fresh mint leaves
- juice of 3 fresh limes
- 3 pinches of sea salt
- 4 drops of hot chili sauce
Directions:
- Wash and dry cucumbers
- With a cheese grater, coarsely grate the cucumber and squeeze out extra juice. Set aside
- Open the avocado, remove the pit, and in a bowl scoop out the flesh and coarsely mash
- Mix in the Greek yogurt
- Add drained cucumber flesh, herbs and lime juice
- Add seasoning to taste – salt and chili sauce
- Chilling time 1 hour in the fridge well wrapped to prevent oxidation
Bricoleur Seeded Crackers
Ingredients:
- 1/3 cup untoasted sesame seeds (white and black)
- ½ cup raw flax seeds
- ½ cup raw pepitas
- ½ cup raw sunflower seeds
- 2 tbsp chia seeds
- 1/3 cup cornstarch
- ½ teaspoon sea salt
- 3 ½ tablespoons extra virgin olive oil
- ¾ cup boiling water
Directions:
- Preheat oven at 275°F
- Mix seeds + corn starch + sea salt
- Add boiling water and oil
- Let sit at the corner of the stove for 10 minutes
- Spread mix between 2 parchment papers as thin as possible with a rolling pin
- Cook in oven until golden brown and crisp. (around 35 minutes)
- Cool down on a cookie rack and break into pieces
