Celery, cucumber and coriander juice

Green, cleansing and refreshing! 

Celery stalks and leaves, cucumber, and a few sprigs and leaves of coriander (to taste, it can be really strong).

Happy detoxing!

Photos and Recipes by Alessandra Zecchini ©

Raita, or Tzatziki

Still in yogurt mood, and why not, it is hot and summery and I feel like eating refreshing food.

I love making this yogurt sauce, I call it raita when I serve it with Indian food, and tzatziki when I serve it with Greek-Turkish food. The only difference is that when I make tzatziki I like to add mint.

You just need some thick yogurt (otherwise strain it) salt to taste, finely chopped cucumber, and if you like, a few leaves of mint, broken with your fingers. So yummy on salad and hot or spicy food, and as a dip. 

Also I would like to take this chance to say that yesterday I went to a beautiful wedding, and I would like to wish our beautiful friends Sophie and Brendan a very happy life together. Congratulations!

Photos and Recipes by Alessandra Zecchini ©

Making Japanese cucumber pickles

Photo and Recipe by Alessandra Zecchini ©

Just cucumber and unrefined Japanese salt, put a weight on it (like a stone) 

and wait a day or so. Squeeze and serve. 

This photo is for Black and White Wednesday, 

hosted by Susan of The Well-Seasoned Cook

Book Launch and Chilled Cucumber Soup

The Iron-Bound Coast book launch

12 September 2009 - Going West Books & Writers Festival

Oratia Media was pleased to launch the third title of its Libro International book list - The Iron-Bound Coast: Karekare in the Early Years - at the Going West festival. On stage, publisher Peter Dowling and writer Bob Harvey spoke to a crowd of over 150 about the historical significance of the book and its wry and witty tales, while a slideshow of old pictures in the background gave an insight of Karekare at the beginning of last century. Author Wallace Badham died in 2001, but he was represented by family members including son, Warwick.

Thanks to the Badham family, the local organisations that supported the book, our talented publishing team, and the fine people behind the Going West festival for their help in making this a memorable night.

Read more about the making of The Iron-Bound Coast book, and an interview with Bob Harvey on the Western Leader

Bookman and blogger Graham Beattie was there to report on the Festival.

Beattie's Book Blog

And after the talks the celebrations continued with Italian nibbles made by Oratia Media Creative Director Alessandra Zecchini, and wine offered by Artisan Wines.

And now a final note: a few guests from the launch asked to know the recipe of the chilled cucumber soup, so here it is:

Alessandra's Chilled Cucumber Soup

Ingredients:

1 telegraph cucumber

A few generous pinches of salt

4 tbsp white balsamic condiment (or white aromatic vinegar)

2 tbsp extra virgin olive oil

5 fresh mint leaves

2 garlic cloves, peeled

750 ml plain full cream yogurt

Salt and pepper to taste.

Carrot sticks and Borage flowers to decorate.

Slice the cucumber (do not peel) and place in a colander with salt. Stir and let the cucumber sweat for 30 minutes. Rinse well under cold running water and then place in a blender with the vinegar (only use white vinegar). Let the cucumber absorb the vinegar for 10 minutes, the add extra virgin olive oil, mint, garlic and yogurt. Blend a few times, until liquid and lightly frothy. Adjust with salt and pepper to taste and store in the fridge until serving time. Shake well before serving (in shot glasses) and decorate with thin carrot sticks and borage flowers.