Simple Staples: Tzatziki // Guacamole // Baked Tortillas


Hello! Welcome to the fist in my new series of Sunday blog posts on Simple Staples.
I wanted to put together a collection of really simple and easy recipes that will see you through the week, depending on the weather and what you’re going to want to eat.
And as the weather has been so beautiful today, I’m making a prediction for the rest of the week that the weather will be just as delicious. I’ve probably jinxed it now, but hey ho.
So here’s a few dips that you’ll love. If you wanted, you could nip down to Tesco’s and buy these. But honestly, they’re so super simple to make, and sooo much more delicious from home. The tzatziki is a great one to have in your repertoire – really easy to whip up in a second for friends, and so tasty it’ll never fail to impress. Anything garlic-y is also a particular favourite of mine (garlicmayogarlicmayogarlicmayo), my friends must think I bathe in it, I just bloody love it. Probably why I don’t have  boyfriend. It’s also a natural mosquito repellant, so this is a really good dip to have around at any summer BBQ’s.
The baked tortillas will save you a few pounds both in your purse and waistline – a great alternative to the crisps or breads usually served with dips. Really easy and quick to make, and are delicious with everything, be it Mexican chilli, as cheesy nachos or even just houmous.
And the guac….well, who the hell doesn’t love guac? Exacatly. They say you could live on those and nothing else, and university is the perfect time to get addicted to them. I basically lived on this week’s Simple Staple at uni!



IMG_0051 IMG_0045


Makes the exact amount you see above, enough for a little snack-y lunch. Feeds one very hungry, and two for a mezze style starter. 

You will need:

2 tbsp natural yogurt
1 clove crushed & chopped garlic
1/8th cucumber
1tsp torn mint leaves
Juice of 1/2 a lemon
sprinkling of dill
Feta to serve (optional)

Peel the cucumber and scoop out the seeds. Place in a bowl with the rest of the ingredients, sprinkling the feta on top if you fancy. Easy peasy.

1 ripe avocado
1/4 onion (red is best but use white if you fancy, as I have
Juice of half a lemon
Handful of cherry tomatoes
Few drops of Tabasco
Pinch salt

Cut the avocado in half and discard the stone, scooping out the flesh. Place in a bowl an squeeze over the lemon juice. Mash it up nicely using a fork. Chop the onion & tomato finely and throw in, along with the Tabasco and salt, both to taste. Enjoy!

Baked Tortillas:
1 tortilla (any variety: wholewheat, seeded, herby, whatever you fancy)
Low fat cooking spray or a few drops of olive oil

Preheat your oven to 180 degrees and cut your tortilla into eighths. Place on a flat baking tray and spritz with the cooking spray or your olive oil. Bake in the oven for about 5-10 mins – they burn very quickly so you’ll need to keep an eye on them. You’ll know they’re done when they’re evenly golden and there are no doughy bits left. They’re delish while still warm.



One comment

  1. Pingback: Ceviche « The City Girl's Kitchen

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