Cucumber

Boy you know summer has arrived when you start reading about cucumber! As a child I hated the stuff and truth be told I’m still not that keen, but like all things, I’ll eat it if it’s good for me and good for the old state of diabetes chant!

The cucumber has been cultivated in western Asia for at least 3000 years and Spain was one of the first countries to pickle it.

When choosing a cucumber be sure to select ones that are dark green in colour and firm to the touch. Storage – best left in their wrapping and definitely in the fridge.

Recipe time after the jump…

Cucumber and dill salad

This dish really compliments salmon or chicken dishes…here’s what to do.

Thinly slice your cucumber and arrange pretentiously, you know ala Gary Rhodes etc., on a plate. Whisk together

1 tablespoon of lemon juice,

2 tablespoons of cider vinegar,

2 tablespoons of soured cream or natural yoghurt,

2 tablespoons of virgin olive oil,

1 teaspoon Dijon mustard,

1 tablespoon of caster sugar

2 tablespoons of chopped dill.

Season, drizzle of the cucumber and serve.

Hate to admit it but this is just lovely.

Thanks for stopping by and enjoy.

Paul

~ by hoddo1812 on May 28, 2008.