Tag: cucumber

Cucumber – Sour Cream Salad

Cucumber – Sour Cream Salad 

4 cucumbers

1 Tbsp salt

⅔ cup sour cream or plain yogurt

2 Tbsp olive oil

2 Tbsp white vinegar

3 Tbsp minced fresh dill

½ tsp sugar

Salt and freshly ground black pepper
Rinse cucumbers, do not peel, and cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of  salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rinse well to remove the salt. Squeeze the cucumber slices dry in a clean towel. They will be almost transparant.

Combine the remaining ingredients and fold into the cucumbers. Chill well before serving.

Zucchini, Feta, and Cumin Dip

Zucchini, Feta, and Cumin Dip
*serve as a dip for raw cucumber, carrot, or broccoli sticks, kohlrabi slices, or other favorite snacks

1 tsp cumin seeds
1 Tbsp olive oil
1 small onion, finely chopped
1 medium zucchini, diced
Sea salt
1/4 teaspoon ground nutmeg
1/2 cup crumbled feta cheese
2 Tbsp finely chopped fresh coriander
2 cups plain yogurt
Freshly ground black pepper

  1. Toast the cumin seeds in a dry pan over medium heat for about 2 minutes, until aromatic. Set aside.
  2. Head the oil in a saucepan over medium heat. Add the onion and salt to taste, and saute over low-medium heat for about 10 minutes, until the onion is tender and golden.
  3. Stir in the cumin, nutmeg, zucchini, and feta. Remove from the heat, and set aside to cool.
  4. Transfer the zucchini mixture to a large glass bowl. Mix in the coriander, yogurt, salt and pepper to taste.
  5. Cover and refrigerate until ready to serve.

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