Easy and fast homemade basic mustard recipe + 2 tasty simple ideas

I know..... what's the point to make mustard at home since, nowadays, there are so many companies around the world with some really tasty and well made mustards which make our lives easier... What if I'd tell you that "why not? Just for the sake of it!" or "Why not to have the satisfaction that you did try it at home and probably your mustard would taste much better than the store-bought one?" Would these reasons be enough to convince you? Probably not, as I was not for a long time:-)) But, believe me, once you do it for a first time following this basic recipe, then you'll do it again and again because it's so easy and fast! So, here is the basic recipe which you can easily adapt regarding the quantity of the ingredients but better to start off with a small jar so to see how it goes

Easy and fast Greek yoghurt-based aubergine salad-dip

In Greece recipes like this we often call them "salads" but what most of them actually are is a dish closer to the consistency of a dip or a spread. Aubergine salad is very popular and it can be found in various versions. Others are more chunky and others more like a smooth spread. They are served all year round either as a side dish to various meat and poultry dishes or as an appetizer. But aubergine salad is especially popular during the warm months and a great dish to serve next to ouzo or chilled wine. Today's recipe differs a bit than the customary version thanks to the precious Greek yoghurt which makes the recipe even creamier and more refreshing. Best served along with grissini, crispy toasted bread drizzled with olive oil or crispy pitta bread wedges

Classic Taramosalata - Tarama Salad for Clean Monday's feast

Not actually a salad. It is rather a dip or a spread that you can have on your bread and as a great appetizer for your ouzo. It comes from carp or cod roe and there are varieties of it. The best quality is the white tarama, with no additives. The smoked cod roe is whitish in colour, while the carp roe can be found in light to dark pink colour. You can make it using stale bread or boiled potatoes. The taste is similar but the texture totally different. This is a great appetizer which it can be found all year through but it is a staple during the various fasting periods in Greece and especially on "Clean Monday" when the Greek Orthodox Lent period starts

Spicy melitzanosalata - Greek traditional aubergine dip

A delicious dish which can be served as a meze or dip/ spread for every occasion and every season of the year, especially in the Summer when aubergines are really in season. There are quite a few different versions of the recipe and today we have one that it is coarse in texture, spicy and delcious. Serve with brown rustic bread or toasted pita breads

Flat-leaf parsley and garlic salad-dip

A tasty green salad/dip that can accompany many different dishes or just some toasted pitta breads. Based on a traditional recipe from Syros island

Spicy chickpeas dip with pine nuts

Fragrant and mild spices are used in this version of hummus giving a special taste and aroma! The pine nuts also add something extra to this dip which can be served along with pitta breads or toasted bread

Walnuts, sun-dried tomatoes and red peppers dip

Delicious combination of ingredients that give us a coarse red dip which can be served anytime along with toasted bread or bread sticks

Multi-purpose feta cheese cream

Just a few ingredients are needed to make this really versatile and delicious smooth cream! It is great to spread on toast bread or rusks. To serve on a classic tomato salad, on chilled or warm tomato soup, to accompany Summer vegetable dishes like stuffed vegetables, beans, okra or peas stew and also to accompany various recipes with dried pulses (soups or salads). The feta needs to be medium salted so better if you soak it from the night before in a bowl filled with water and discard the next day

Roast aubergines dip with saffron and pine nuts

Another delicious recipe using aubergines, one of the most popular Summer vegetables in Greece. This is a delicious dip/spread which can be served along with toasted bread or pittas or to accompany various BBQ or grilled meats and poultry. The pine nuts and the saffron added in this recipe make the difference!

Chickpeas mash with sesame and capers

This mash is an ideal side dish (but also a dip/spread) to small fried or baked fish like fresh anchovies (gavros) or larger ones cut in slices. It is also a good company to lamb kebabs

Refreshing yoghurt and cheese dip with spearmint

We call it a "salad" but actually it is a dip/spread which you can serve along with breadsticks or toast bread or to serve next to various grilled and BBQ meat and poultry

Coarse aubergine sauce

This is a delicious sauce which can be used in many different ways. As a sauce on top of pasta but also as a dip or spread to accompany some toast bread or bread sticks. It works perfectly as a side dish to various roast poultry and fish

Homemade mayonnaise dressed in green!

Fresh, green herbs can be used to boost up the taste of various dishes but also to give a twist to the classic (and boring according to some) mayonnaise making it more interesting. Better to have all the ingredients at room temperature

Anthotyro cheese spread with rocket and olives

Easy, fast but so delicious this anthotyro cheese-based spread to enjoy on your sandwiches or to serve along with bread sticks or bite-sized barley rusks

Tarama salad with artichokes

This is a different and, in my opinion, more modern version than the classic taramosalata spread. Simpler and faster in procedure and the addition of the artichokes (instead of bread or potato) gives a totally different texture and taste but still very very interesting. The white type of tarama is always the most preferable choice

Tyrokafteri - Hot spiced feta cheese spread

A very tasty meze which goes perfectly well with all types of bread - especially with some "country style" bread with sour dough or brown multigrain bread lightly toasted. Enjoy this cheese spread along with some ouzo or chilled wine. It is a classic dish in most ouzo-taverns around Greece and this is one of the various versions you can find. Feel free to substitute the dill with, for example, dried oregano

Tzatziki with a twist

Tzatziki (and not "tSatSiki" as I often see and hear people pronouncing it abroad...) is a well known dip around the globe and with many big fans as far as I know:-)! Here the classic recipe gets an alternative form thanks to the addition of the carrot and the parsley. With these two ingredients the recipe gets a slightly sweeter flavour but without losing its authenticity

Tarama salad with capers

Another version of the classic tarama salad (or "taramosalata" as we call it) and if you think about it it is not really a proper salad but rather a spread. Whatever... it is a very tasty dish and it goes very well with crusty bread, various sea food dishes and ouzo. It can be served all year round but on Clean Monday (when the Greek Orthodox Lent period starts) it is one of the most popular dishes of the day!

Capers spread

Another traditional dish which we call "salad" but mainly it is considered as a dip/spread and a meze

Skordalia - Garlic dip with bread and walnuts

"Skordalia" is one of the two best friends of the fried salt cod but also accompanies other kind of fried fish or sea food, fried aubergines and other boiled or fried veggies or greens as well as other meze type of dishes. You can make skordalia with potatoes or bread. I prefer the latter version with walnuts in and that's the recipe today, but I will give you eventually the potato version so to have the chance to try both and see the difference. In older times they used to make the skordalia in a wooden or bronze mortar and personally I prefer this way because it is more chunky. Still, today I present to you both methods and you choose which one is more suitable for you