Recipies with cucumber
|Andalusian Gazpacho||Easy||114.2||Zinfandel||Saveurs du Monde|
|Asparagus with Garden Sauce||Easy||34.5||Zinfandel||Saveurs du Monde|
|Barley Salad with Pork and Fruit||Easy||107.4||Merlot||Saveurs du Monde|
|Bluefin Tuna Carpaccio with Three Mustards||Easy||670.3||Sauvignon||Saveurs du Monde|
|Bo Bun - Vietnamese-Style Beef||Easy||138.6||Zinfandel||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
From the old Provençal word "cocombre"
The cucumber has been known in India and Egypt for 4,000 years. It is a summer vegetable, low in calories and refreshingly full of water. Be like 45% of consumers: don't waste time salting and draining the water from cucumbers. It is in its water that the cucumber contains minerals necessary for good health - don't waste them! Moreover cucumbers are much crisper when they have not lost their water.
Origin: Himalayas or Thailand
Creeping garden plant of the Cucurbitaceae family
Nutritional values per 100 g
Calories: 14; Water: 96%; Carbohydrates 3 g; Protein, 0.8 g, Fat: 0.1 g. Rich in potassium
Choose cucumbers that are firm right to their tips, with good green colour and without blemishes. They should be fleshy but not too large, and nice and straight.
The smaller the cucumber, the smaller its seeds. It will also generally be crunchier and tastier.
Choose English cucumbers for fewer seeds: this will save you having to remove the seeds for certain recipes.
Like all vegetables with a high water content, cucumbers must be eaten as quickly as possible after being picked. Once cut, cover the cut end with plastic wrap. Do not keep cucumbers at room temperature. They will dry out quickly and lose their crunch.
Enjoying cucumbers – raw
Cucumber goes well with cream, sour cream, yogurt, cheese (Gruyère, Cantal, Bleu d’Auvergne and goat cheese), as well as herbs (dill, mint, basil and chives).
Make cucumber balls using a melon baller to garnish your salads or to serve on skewers.
Cut cucumber ribbons to wrap shrimps or prawns.
Try a cold cucumber soup with yogurt and fresh mint.
With fresh dill, lime juice and olive oil. Top with some thinly-sliced fried onions for a pleasing combination of textures.
Make thin “noodles” on a mandolin. Toss with a dressing of oil, vinegar, Dijon mustard, dill, shallot and maple syrup.
And who doesn’t know about tzatziki?
Combine half a seeded cucumber, finely chopped, with 2 cups yogurt or sour cream, 1 tbsp. olive oil, a minced clove of garlic, a drizzle of lemon juice, salt and pepper.
Russian-style cucumber salad
Combine with equal parts mayonnaise and sour cream, paprika, cooked diced potatoes, apples and ham.
And why not in a granita?
Purée a cucumber in a food processor, reserving the juice. Add some sugar, dissolved in boiling water, fresh mint and the juice of an orange. Place in the freezer and scrape with a fork just before serving.
Enjoying cucumbers – cooked
• Though usually used raw, cucumber can also be steamed and served with roasted turbot in saffron sauce.
• Cut into strips and poach in cream with salt and paprika.
• Using a melon baller, cut into balls and poach in a chervil cream to accompany shellfish.