CUCUMBER RECIPES - BBC GOOD FOOD
From salads to soups and summery drinks, enjoy the refreshing flavours of this crunchy favourite with recipes which put cucumber at the heart of the dish.
Provided by Good Food team
Number Of Ingredients 1
EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES
Total Time 1 hours 10 minutes
Yield 1 large jar
Number Of Ingredients 7
Steps:
- Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
- Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
- Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
- Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.
Nutrition Facts : Calories 37 calories, FatContent 0.6 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 7.2 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.6 g fibre
More about "baking cucumber recipes"
CUCUMBER, PEA & LETTUCE SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch, Soup, Starter
Calories 156 calories per serving
- Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 37 calories per serving
- Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
- Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
- Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
- Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.
CUCUMBER, PEA & LETTUCE SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch, Soup, Starter
Calories 156 calories per serving
- Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
SAVORY CUCUMBER SANDWICHES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Appetizers, Lunch
Calories 62 calories per serving
- In a small bowl, combine the cream cheese, mayonnaise and salad dressing mix. Refrigerate for 1 hour. , Just before serving, spread over each slice of rye bread; top each with a cucumber slice. If desired, sprinkle with dill.
MARY BERRY FRUIT SCONES | EASY LOCKDOWN BAKING RECIPE
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 220°C/Fan 200°C/gas 7.
Lightly grease two baking sheets.
Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
Eat as fresh as possible.
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