WhitbyJet
Well-Known Member
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Cooking with cool cucumbers
Bored of eating cucumbers sliced in salads or tzaziki only I experimented with some recipes I found on French and German websites
Stuffed cucumbers
Ingredients:
3 cucumbers, peeled, seeds removed, cut into 2 inch slices
300g minced beef/pork mix
1 egg
1 onion finely chopped, 2 cloves of garlic crushed
2 tbsp chopped parsley
Salt, pepper, butter or oil
6 rashers of bacon
Bouillon powder
double cream to thicken sauce, about 5tbsps
Melt butter in a pan, add onion, garlic and parsley and sautee for a few minutes until the onion is translucent but not browned. Add the mince, egg, salt and pepper and mix well, stuff mixture into the hollows of the cucumbers.
Place cucumber in a buttered, ovenproof dish, top with bacon rashers, add 150ml bouillon, cover and cook in the oven until the cucumbers are soft but still with a bit of bite (test with a fork). Thicken sauce with double cream just before serving.
Serve with a turnip/swede roesti = cook turnip/swede until al dente, fry onion until golden, add swede/turnip, fry for a couple of minutes, season with salt and pepper.
Cucumbers piquant
Ingredients:
2 large cucumbers, roughly 1kg
1 red and 1 green pepper, cut into strips
1 bunch parsley, finely chopped
2 tubs of crème fraiche
50 g capers, finely chopped
Salt, pepper, mild mustard, pinch of sweetener
butter
Wash cucumbers, cut in half lengthways, remove seeds and cut into slices, about ½ inch thick.
Melt butter in a pan, add the pepper strips and sautee for about 3 minutes, add the cucumbers and continue to sautee until cucumbers are al dente. Add creme fraiche and mustard, cook for a further 5 minutes. Add parsley, and season with salt, pepper, sweetener and capers.
This is delicious with fish, roasts or sausages, or for vegetarians with roesti as above.
Cucumber Ragout
Ingredients:
800 g cucumbers
Bouillon powder
Juice of 1 lemon
salt, pepper
250ml thick yogurt or soured cream/crème fraiche
40 g Butter
5tbsp chopped dill or more
Salt, pepper, sweetener
Peel cucumbers, remove seeds, cut in half lengthways and into 2cm slices.
Melt butter, add cucumber, yogurt/cream, lemon juice, bouillon powder, simmer until cucumbers are al dente, add dill, simmer for a further minute and season with salt, pepper, sweetener.
Delicious with roast/boiled beef slices, fish, sausages, roesti as above
Bored of eating cucumbers sliced in salads or tzaziki only I experimented with some recipes I found on French and German websites
Stuffed cucumbers
Ingredients:
3 cucumbers, peeled, seeds removed, cut into 2 inch slices
300g minced beef/pork mix
1 egg
1 onion finely chopped, 2 cloves of garlic crushed
2 tbsp chopped parsley
Salt, pepper, butter or oil
6 rashers of bacon
Bouillon powder
double cream to thicken sauce, about 5tbsps
Melt butter in a pan, add onion, garlic and parsley and sautee for a few minutes until the onion is translucent but not browned. Add the mince, egg, salt and pepper and mix well, stuff mixture into the hollows of the cucumbers.
Place cucumber in a buttered, ovenproof dish, top with bacon rashers, add 150ml bouillon, cover and cook in the oven until the cucumbers are soft but still with a bit of bite (test with a fork). Thicken sauce with double cream just before serving.
Serve with a turnip/swede roesti = cook turnip/swede until al dente, fry onion until golden, add swede/turnip, fry for a couple of minutes, season with salt and pepper.
Cucumbers piquant
Ingredients:
2 large cucumbers, roughly 1kg
1 red and 1 green pepper, cut into strips
1 bunch parsley, finely chopped
2 tubs of crème fraiche
50 g capers, finely chopped
Salt, pepper, mild mustard, pinch of sweetener
butter
Wash cucumbers, cut in half lengthways, remove seeds and cut into slices, about ½ inch thick.
Melt butter in a pan, add the pepper strips and sautee for about 3 minutes, add the cucumbers and continue to sautee until cucumbers are al dente. Add creme fraiche and mustard, cook for a further 5 minutes. Add parsley, and season with salt, pepper, sweetener and capers.
This is delicious with fish, roasts or sausages, or for vegetarians with roesti as above.
Cucumber Ragout
Ingredients:
800 g cucumbers
Bouillon powder
Juice of 1 lemon
salt, pepper
250ml thick yogurt or soured cream/crème fraiche
40 g Butter
5tbsp chopped dill or more
Salt, pepper, sweetener
Peel cucumbers, remove seeds, cut in half lengthways and into 2cm slices.
Melt butter, add cucumber, yogurt/cream, lemon juice, bouillon powder, simmer until cucumbers are al dente, add dill, simmer for a further minute and season with salt, pepper, sweetener.
Delicious with roast/boiled beef slices, fish, sausages, roesti as above