Sunshine and summer holidays at home are not to be despised and we really enjoy our garden and outdoor kitchen.
Not everyone is so lucky that they have a garden and I have also got a small spot of approx. 12 sqm. with kitchen garden. There I always have all the herbs I can get, in addition to a little of each other, such as. spring onions, lettuce, cucumber, sugar peas various berries and potatoes. One of the best things I know is to get ingredients from my own production, wash them and put them right in the food.
Today my youngest son wanted gyros for dinner. It should actually be served with pita bread, french fries and tzatziki, but I like to use boat potatoes instead of french fries.
Gyros:
600 g flat beef of lamb, pork or beef, cut into strips
1 onion, finely chopped
2 cloves garlic, finely chopped
A dab of red wine vinegar
1 tablespoon honey
4 tbsp olive oil
Rosemary and oregano
Pepper
Everything is mixed together and put cold for a minimum of two hours, but preferably until the next day.
Tzatziki:
3 dl yoghurt naturett, Greek type
1/2 gherkin, grated coarsely, added a little salt and drained for 15 min. in colander
Mix and season with finely chopped mint, garlic, pepper and lemon. The tzatziki only gets better from being left in the fridge for a few hours.
The meat mixture is fried over a fairly high heat, in a large frying pan. Towards the end of the cooking time, mix it with a little finely chopped parsley. At the same time, heat the pita breads in the oven.
Spread the pita breads inside with tzatziki, fill in the meat mixture, french fries, finely chopped red onion and sliced tomatoes.
My boys would like another glass of beer, but I think it's good with a glass of rose wine in the summer heat and today it was Mulderbosch from South Africa.
The table is covered with a tableware we have brought with us from a ceramicist in Spain.
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