After making dua gia, I decided I wanted a pickle with a little more spice, and a bit of cucumber and daikon as well. This is similar to the previous recipe, except that I added some powdered chilli to the mixture.
Tag Archives: cucumber
I made fresh spring rolls with lettuce, mint, basil, bean sprouts, corn, carrot, sweet pepper, cucumber and blanched snow peas wrapped in rice paper.
To accompany it I made a sauce of peanuts, coconut, olive oil, red pepper flakes, soy sauce, garlic, lime, lemon juice, maple sugar, salt and shallot.
I made these wraps from teff and wheat flour, then spread them with baba ghanoush and filled them with sweet pepper, corn, carrot and cucumber. It’s another variation of the wrap and hummus theme.
To fend off cold, I made a soup with a base of ginger, garlic, soy sauce and sesame oil. After boiling it for a few minutes, I removed the ginger and garlic. I added snow peas and carrot, then, after three minutes, sweet pepper, soba noodles and Brussels sprouts. After two minutes I added bean sprouts and let them cook for one minute before adding spring onions and serving the soup.
I served this with a side of smashed cucumber salad.
I tried a French salad which had a similar taste and tried to recreate it with significantly more cucumber and less potato.
- 3-4 fingerling potatoes
- 1 English cucumber
- 1 teaspoon Dijon mustard
- 1/2 teaspoon rice vinegar
- black pepper
- 1/4 cup Greek yogurt
Bring a small pot of salted water to boil. Boil the potatoes whole until they are soft, about 10 minutes. Rinse in cold water and set aside until cool.
Meanwhile, peel alternating strips off the cucumber and dice it. Mix it liberally with salt and set it in a strainer to drain.
In a bowl, mix together the yogurt, black pepper, rice vinegar and mustard and set aside.
When the potatoes are cool, dice them and mix them together with the cucumbers. Toss the potatoes and cucumbers with the yogurt mixture to lightly cover them.
I started with this recipe, but as I prefer my fasta cooked, I boiled the zucchini/courgette for 3 minutes before draining and rinsing it in cold water. I also added some diced cucumber, a few drops of stevia and some salt, and used the full measure of sauce for one-third of the recipe. I found some benefit in letting it sit in the fridge so that the ginger and garlic flavour could come out fully.
If you don’t have a spiralizser you can slice by hand, as I did, since I could not find my spiralizer.