Tzatsiki (aka yogurt-cucumber dip)

500g Greek-style thick yogurt
1 small cucumber or 1/2 large
1 clove garlic (optional)
1 tsp dried mint

Method:
grate the cucumber (unpeeled), crush the garlic if used, and stir into the yogurt. Transfer to a dish and sprinkle the mint on top. Give a couple of swirls with a spoon to mix it in slightly.

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This is a traditional Middle Eastern dish which is often served in Cyprus as a dip, with pitta bread. It goes well as a side dish with many main courses too. It can be bought ready-made at supermarket delicatessans, but is quick and easy to prepare at home. In Cyprus the cucumbers are small, about the size of courgettes, similar to the size of American cucumbers but with softer skin. However British ones are a lot bigger - hence you would probably not need a whole one unless making double quantity.

As with most recipes, exact quantities can be adjusted to suit personal tastes. If when it's made there doesn't seem to be much cucumber in the mixture, add some more. If you like garlic a lot, put in two or three crushed cloves.

Easy home-made yogurt

Yogurt is very easy to make if you have an electric yogurt-maker. I've found several over the years at jumble sales or thrift stores. You can also get a thermos-type, or even use a regular thermos flask to maintain the temperature. But I'd personally recommend an electric one, which comes with five or six little containers to make the yogurt in.

Assuming you have an electric yogurt maker, this is what you need for the simplest possible plain yogurt:

2 heaped tblsp natural live yogurt, or about a third of a container of the previous batch - this is the starter
1 heaped tblsp dried milk powder (optional)
1 large (about 400g) can evaporated milk - either whole or reduced fat
water

Method:
Switch the yogurt maker on!

Put the yogurt starter in a large measuring jug, then stir in the dried milk powder if used. This isn't essential, but makes the yogurt thicker and more nutritious.

Slowly add the evaporated milk, stirring all the time to mix in.

Add water (at room temperature) to make the quantity of liquid up to whatever the capacity is of the containers. You'll need to work this out before you make the first batch. Simply fill one small yogurt container with water, leaving about 1cm space at the top, and then measure the capacity. Multiply by the number of containers. My current yogurt maker has five cups, each of about 160 ml , so I make the milk mixture up to 800ml. My previous one had six cups, each of 150ml, so I made the milk mixture up to 900ml.

Pour the milk mixture carefully into the containers, put on the lids, cover with the larger lid and leave for 4-6 hours. Try not to move or jerk the machine while the yogurt is setting. After about four or five hours, carefully check one of the containers to check whether it's thickened and set. If so, switch the machine off, remove the containers and cool for about half an hour, then transfer to the fridge.

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Made with evaporated milk, and eaten within a few days, this is naturally quite sweet and I don't find it needs anything added. It's good on its own, or mixed with fruit of any kind, or as a topping on a sweet dessert.

You can make an even more inexpensive version using just dried milk mixed with water according to instructions, although it will be much thinner. You can also use UHT milk. However don't use ordinary pasteurised milk without first boiling it and then cooling.