Running Time: 24 Minutes

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After a boat trip to Bourtzi, Blair is hungry so they enjoy a lunch at Karathonas Beach and then move on to a tour and tasting at Karonis ouzo distillery. Blair runs up the 999 steps of the Palamidi fortress while Lyndey tours the site above. Later the pair learn all about worry beads, including how to fidget! That night, a hiccup occurs when plans for cooking at a local tavern fall through. Luckily, another tavern is found, dinner goes ahead and, as a bonus, Lyndey and Blair learn how to roll dolmades.

Recipe

Saganaki and Tzatziki

Serves 4 as part of meze

Prep time 5 mins

Cooking time 5 mins

· 100g Kefalotiri or Keflograviera cheese

· Plain flour, for dusting

· 1/3 cup (80ml) extra virgin olive oil

· Lemon cheeks, to serve

Trim the cheese evenly to create a slice approximately 1cm to 1.5cm thick.

Dip the cheese into water and dust generously with flour.

Heat olive oil in a very small heavy frying pan over low to medium heat – no hotter or the outside will

brown before the inside softens. Note: this looks like a lot of oil, but this quantity is needed to evenly fry

the cheese.

Carefully add floured cheese to the olive oil and fry on one side for three minutes before turning and frying

for an additional two minutes or until golden. Drain well on kitchen paper.

Serve immediately with lemon cheeks.

Tzatziki

Serves 4 as part of meze

Prep time 10 mins plus overnight draining yoghurt, salting cucumber and infusing garlic with olive oil

· 1 telegraph or 2 medium sized cucumbers, peeled, deseeded and finely diced

· 1 teaspoon salt

· 2 – 3 cloves garlic, finely chopped

· 1/3 cup (80ml) extra virgin olive oil

· 500g Greek yoghurt

· Lemon juice (optional)

· Additional Extra virgin olive oil, to serve

· Pita bread or other flat bread, to serve

Put the cucumbers in a colander and sprinkle with salt .Place a plate on top and a heavy weight and refrigerate overnight to drain.

Spoon the yoghurt into a fine strainer lined with a piece of muslin, placed over a larger bowl and refrigerate

overnight to drain.

Put the garlic and olive oil in a plastic container and leave overnight.

The next day, combine yoghurt, cucumber, garlic and olive oil and mix well. Season to taste with salt and

pepper and lemon juice if desired.

Drizzle extra olive oil on top and serve as a dip with pita bread or as a sauce for souvlaki or dolmades and

cooked meats.