Archive for the '*Recipes: SAUCES' Category

Cucumber, mint and feta dip

Tuesday, August 26th, 2008

Yesterday I wrote about my crystal apple cucumbers. This luscious dip is the only thing I’ve done with my cucumbers so far. My intention was to do tsatsiki but as I didn’t have any yoghurt I made up this dip instead. I served it with grape-leaf dolmades and bread, and it was lovely.

How many things can you actually do with cucumbers other than salad or tsatsiki? I’ve read about frying cucumbers, but it doesn’t sound right. I’ve seen soup recipes as well, but nothing that I really want to do. What is your favourite fresh cucumber recipe?

    Cucumber, mint and feta dip

    100 gram feta cheese
    100 ml sour cream
    1.5 tsp fresh mint, finely chopped
    3-4 crystal apple cucumbers (or around 140 gram cucumber), coursely grated

    Mash the feta cheese with a fork, you still want small chunks and not a smooth mixture. Combine with sour cream, mint and grated cucumbers.

Horseradish aioli

Monday, August 4th, 2008

Aioli, garlic mayonnaise, is really simple to make and easy to vary. Try to combine it with your favourite spice or herb. I found the below delicious variant with horseradish when I was googling for horseradish recipes. This aioli doesn’t contain too much garlic as it puts the horseradish in first place. With this recipe I finally got an opportunity to use the Ramsons vinegar that I got from Anne. Ramsons is wild garlic and was perfect to use in the aioli. I served the aioli with grilled salmon and bulgur with fresh vegetables; yummy!

    Horseradish aioli
    (source: Gefle Dagblad)

    2 egg yolks
    200 ml mild olive oil
    1 tsp vinegar (I used vinegar with Ramsons)
    1 tsp Dijon mustard
    1 garlic clove, minced or finely grated
    2 tbsp freshly grated horseradish
    Maldon sea salt
    black pepper
    1 tbsp warm water

    Whip egg yolks, vinegar and mustard with an electric beater.
    Gradually add olive oil in a thin stream, beating constantly. When light and creamy add a tablespoon of warm water. Add garlic and horseradish. Add salt and pepper to taste. Refrigerate.