This recipe is a good base but is missing some crucial steps in the method. To make it as is, is was too runny. I also changed the ratio of ingredients to suit our taste. Found the lemon and dill was too overpowering. I used a 750 ml tub of 2% plain yoghurt. About 3 cups but you end up with 2 cups after straining. Cut the lemon juice by half use one large cucumber seeded Only 1 tsp of dill I use a cloth to strain the yoghurt because I don't have a sieve that is fine enough To start I poured the container of yoghurt onto a 12" square rinsed out piece of cotton cloth - a dinner napkin works well whether it is cotton or nylon. ( I use fabric softener in the laundry so need to rinse the aroma off the fabric first so it doesn't transfer into the food) I use an elastic band they use to tie up produce like broccoli. Pull the 4 corners of the cloth together & tie up with the elastic and then hang off the knobs or hinge from the kitchen cupboard and drain into a bowl. You can squeeze it yourself if you don't want to wait, goes fast too. then hang it, after 30 minutes you should have approx 1 cup liquid in the bowl below and a thicker yoghurt Its messy getting the yoghurt off the cloth but worth it. During that time you can get the rest of the stuff together. Cut the cuke longwise and use a spoon to scoop the seeds. Grate the cuke with a medium grater put the cuke in a sieve and squish the water out with your fist or spoon. Gets the liquid out fast. Then added the rest. Thi

Reviewed On: Aug. 18, 2009

This recipe is very tastey. Our hostess served it at a luncheon potluck today and we all enjoyed it very much. She passed the recipe on to all of us and as she marinated it overnight I would think the longer marinating did the trick. Very subtle flavour and the sesame adds a nice toasted taste. Thanks

Reviewed On: Jul. 21, 2009

Great recipe. Made this tonight for the 6 of us and everyone really enjoyed it, ate it all up. The rosemary/garlic combo was very complementary. I used russet potatoes (baker potatoes) because they don't get gummy when they are mashed. I drained the spuds and yams and they looked really moist so I did not add any of the milk but did add one raw egg when adding the butter, garlic and seasoning and beat everything in with beaters for 20 seconds. Then baked it in the oven in a casserole dish. The egg made it light in texture. Great recipe. Will be adding this one to the special occassion Thanksgiving, Easter etc rotation. Thank you

Reviewed On: May 5, 2009