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Tag Archives: cucumber

Spring Onion Salad

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I made a variation of this spring onion salad, using a large cucumber but retaining the seeds, and leaving out the coriander leaf because I didn’t have any. I also opted for a yellow sweet pepper instead of a green pepper, which I find too bitter.

The second time I made this I had the coriander leaf handy but reduced the spring onions because they hadn’t yet recovered from my previous salad. The mint, coriander and cucumber combination reminded me a little of Thai beef salad, which I think would work quite well without the beef. The main difference is the Thai salad contains soy sauce, garlic and basil as well.

 

Cucumber MuChim

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I used salt instead of fish sauce for a vegan version of cucumber muchim., and also substituted chives for garlic chives because that is what I had available. I used a bit less chilli than the recipe called for and quite enjoyed the resulting salad. Black sesame seeds made it a little more visually striking.

Spiced Fresh Pickles

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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.

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Fresh Spring Rolls

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I made fresh spring rolls with lettuce, mint, basil, bean sprouts, corn, carrot, sweet pepper, cucumber and blanched snow peas wrapped in rice paper.

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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.

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Teff Wraps with Baba Ghanoush

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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.

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Soba Vegetable Soup

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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.

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I served this with a side of smashed cucumber salad.

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Light Potato Cucumber Salad

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Origin

I tried a French salad which had a similar taste and tried to recreate it with significantly more cucumber and less potato.

Ingredients

  • 3-4 fingerling potatoes
  • 1 English cucumber
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon rice vinegar
  • black pepper
  • 1/4 cup Greek yogurt
  • salt

Process

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.

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