Cucumber is originally from the same family as melon and squash. A favorite food in dietetic recipes, it is made up of 96% water. This vegetable goes perfectly with fish and can also be enjoyed in salads. Apart from our plates, it has cosmetic virtues and fights against redness and itching. It is often used in our beauty masks.
But on the kitchen side, here are five gourmet recipes that change the ordinary:
1 very ripe avocado
2 small cucumbers
The juice of half a lemon
1 clove of garlic
1 Greek yogurt
5 mint leaves
10 drops of Tabasco
Salt
Peel cucumbers and avocado and cut into cubes. Peel the garlic clove and remove the germ. Squeeze the lemon juice. Mix everything with the washed mint leaves. Serve chilled.
1 cucumber
1 red bell pepper
1 unsweetened soy yogurt
3 sun-dried tomatoes
3 sprigs of flat-leaf parsley
Salt and pepper
1 tablespoon wheat bran
1 pinch of chopped rosemary
1 tablespoon olive oil
Preheat your oven to 220°. Wash the vegetables. Cut the bell pepper into large strips, arrange them in a baking dish. Sprinkle with a drizzle of olive oil, rosemary and mix a little before baking for 15 min at 200°.
Once the peppers are cooked, put them in a freezer bag for 10 minutes, this will allow you to easily peel off the rather indigestible skin afterwards. Introduce the soy yogurt, dried tomatoes, parsley, wheat bran, peppers stripped of their skin, salt, pepper into the bowl of your blender and blend until the mixture is homogeneous. Cut the cucumber into 4 cm long sections. If it's organic you don't have to peel it. Dig the inside with a melon baller while leaving a bottom solid enough not to break when you place the cream of peppers on it. Store in a cool place and serve 2 hours maximum after preparation because the cucumber dries quickly.
1 cucumber
Coarse salt
100 g cottage cheese
100g ricotta
4 mint leaves
4 shortcrust pastry tart shells already baked
Peel the cucumber and cut into strips with a peeler. Sprinkle with coarse salt and leave to drain for 15 minutes. Rinse them for a long time and dry them on absorbent paper. Mix the fromage blanc, the strips of cucumber and the chopped mint. Place a layer of crumbled ricotta and cottage cheese with cucumber. Serve chilled!
1 cucumber
200g rice vermicelli
10 lettuce leaves
30 mint leaves
10 sheets of dry rice
Salt and pepper
Wash and cut the cucumber. Cut thin slices and slice into juliens (5-6 cm long). Season and leave to cool. Wash and shred lettuce and fresh mint. Cook the rice vermicelli then leave to cool. Soak a sheet of rice in a little warm water and place on a work surface. Arrange the lettuce on top, then the mint, vermicelli and julienned cucumbers. Roll up the rice paper and wrap in cling film so it doesn't dry out.
2 cucumbers
10cl liquid cream
200g fresh goat's cheese
2 sprigs of fresh mint
Salt and pepper
Peel the cucumbers and cut them in half lengthwise. Scrape the core of the cucumbers to remove the seeds inside. Cut the hollowed-out cucumber halves into sections of about 5 cm. Mix the cream, cream cheese and chopped mint leaves. Add salt and pepper. Place the equivalent of a tablespoon on each section of cucumber. Enjoy now.
