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CUCUMBER

Cucumber contains potassium and betacarotene.

Chilled Cucumber Soup

INGREDIENTS

  • 1 ½ pints of white stock
  • 1 small onion, skinned and sliced
  • 1 large cucumber, peeled and chopped finely
  • A sprig of mint
  • 1 level tsp cornflour
  • 2-3 tbsp cream
  • seasoning
METHOD
  1. Simmer the onion in the stock for 15 minutes.
  2. Add the cucumber and mint and simmer for a further 20 minutes or until the cucumber is cooked.
  3. Sieve the soup or blend in an electric blender.
  4. Return to the pan and reheat.
  5. Blend the cornflour with a little cold water to a smooth cream.
  6. Stir in a little of the hot soup and return the mixture to the pan.
  7. Bring to the boil, stirring until it thickens.
  8. Cook for a further 3 minutes.
  9. Stir in the cream and season to taste.
  10. Pour into a large bowl, cover and chill.
  11. Serve sprinkled with small cucumber or shredded mint.

Cream of Cucumber Soup

INGREDIENTS

  • 1 large or 2 medium cucumbers, peeled and sliced
  • 1 oz butter
  • 1 blade of mace
  • 1 pint of white stock
  • 1 pint milk
  • 2 egg yolks
  • 2-3 tbsp cream
  • seasoning
METHOD
  1. Scald the cucumber in boiling water and strain.
  2. Melt the butter and add the scalded cucumber, mace and stock.
  3. Bring to the boil and simmer for about 15 minutes until soft.
  4. Sieve the soup or blend in an electric blender and return to the pan.
  5. Add the milk to the puree and bring to the boil.
  6. Mix the egg yolks and cream together, stri in a little of the hot liquid and then stir into the soup.
  7. Season to taste and reheat without boiling.

Cucumber Mousse with Radishes (new)
Serves 6

INGREDIENTS

  • 2 tbsp virgin oilseed rape oil
  • 4 shalllots, peeled and finely chopped
  • 1 large cucumber, peeled and coarsley chopped
  • salt and black pepper
  • 300g crème fraiche
  • 1 tbsp cocktail gerkhins, finely chopped
  • 1 tbsp capers, fienly chopped
  • 2 tbsp mixed herbs (such as chervil, chives or parsley), finely chopped
  • 2 sheets of gelatine or 6g of powdered gelatine (½ x 11g sachet)
  • 6 radishes to serve
METHOD
  1. Sweat the shallots in the heated oil until soft.
  2. Add the cucumber, season and sweat until translucent, stirring occasionally.
  3. Puree the shallots and cucumber with the crème fraiche in a blender.
  4. Stir in the gherkins and capers.
  5. In a separate bowl, dissolve the gelatine in 2 tbsp water over boiling water.
  6. Stir gelatine into the cucumber mixture.
  7. Divide into 6 ramekins or one large bowl and leave to set overnight in the fridge.
  8. Serve with radishes on top.

Cucumber and Apple Chutney
makes about 2.7kg (5lb)

INGREDIENTS

  • 1kg (2lb) cooking apples
  • 650g (1 ½lb) onions
  • 900g (2lb) cucumber
  • 600ml (1 pt) vinegar
  • 450g (1 lb) demerara sugar
  • 15g (½oz) salt
  • 1/2 tsp cayenne pepper
METHOD
  1. Peel, core and chop the apples.
  2. Peel and fineley chop the onion.
  3. Deseed the cucumber. If ridge variety, peel as well. Chop finely.
  4. Place the apple, onion and cucumber in a pan with the vinegar, bring to the boil and simmer gently until soft.
  5. Add the sugar, salt and cayenne.
  6. Heat gently, stirring until the sugar is dissolved, then continue simering until the desired consistency is reached.
  7. Pour into warmed jars, cover and label.
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