1 large cucumber, finely grated
600 ml (1 pt) yoghurt
30 ml (2 tbsp) tarragon vinegar
dill
30 ml (2 tbsp) raisins soaked in 30 ml (2 tbsp) tea for 1 hour
2 hard-boiled eggs, finely chopped
1 large clove garlic, crushed
5 g (1 tsp) sugar
150 ml (1/4 pt) cream
salt and pepper
600 ml (1 pt) yoghurt
30 ml (2 tbsp) tarragon vinegar
dill
30 ml (2 tbsp) raisins soaked in 30 ml (2 tbsp) tea for 1 hour
2 hard-boiled eggs, finely chopped
1 large clove garlic, crushed
5 g (1 tsp) sugar
150 ml (1/4 pt) cream
salt and pepper
method
1. Combine all the ingredients and stir thoroughly.
2. Refrigerate for a minimum of 3 hours and serve very cold.
3. Variation You may prefer to substitute mint or tarragon for the dill, and add chopped apples, celery, fennel or radishes.
2. Refrigerate for a minimum of 3 hours and serve very cold.
3. Variation You may prefer to substitute mint or tarragon for the dill, and add chopped apples, celery, fennel or radishes.
serving amount
serves 4
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