Combine yogurt and cucumber in a small bowl. Season to taste. Serve with mini pappadums.
In a small bowl, combine watermelon, cucumber and shallot. Top each oyster with 1 tsp watermelon mixture. Squeeze lime juice over top. Serve immediately with a good grinding of black pepper.
Mix corn, cucumber, celery, lemon juice and chives in a medium bowl. Season to taste and mix well to combine.
With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.
Combine cream cheese, mayonnaise, and ranch dressing mix and blend well.
Spread a layer on each slice of party bread.
Top each with a slice or cucumber.
Sprinkle with dill weed.
(HINT Do not keep too long, or the cucumber will make the bread soggy).
eanwhile, to make the cucumber salsa, combine the cucumber, pepper and cilantro
br>THE SAUCE: grate the cucumber.
Melt the butter in
Peel cucumber, and then slice in half
To make salmon sandwich:
Spread butter on one side of a slice of white bread.
Layer on salmon.
Trim edges, cut into quarters.
Top with a dill garnish.
To make cucumber sandwich:
In a bowl, mix the sliced cucumber with salt and vinegar and set aside.
In another bowl, mix dill and cream cheese.
Spread cream cheese/dill mixture on one side of white bread.
Layer the cucumbers on the bread.
Season with salt and pepper.
Trim the edges and then cut into quarters.
Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
Roughly chop tomatoes, half the cucumber, pepper and onion.
Blend until smooth.
Stir in vinegar and oil, taste and season with salt and pepper. Add more vinegar if needed to taste.
Chill for two hours.
Cut the remaining half of cucumber into sticks.
Serve in mini glasses with a stick of cucumber.
Bring vinegar, dashi, soy sauce and mirin to a boil in a small saucepan. Let cool for 5 mins then stir in ginger juice. Chill for 15 mins.
Place cucumber slices in a colander and toss with salt. Let stand for 10 mins. Rinse under cold water then drain, gently squeezing out excess moisture. Chill.
Meanwhile, place seaweed in a small bowl, cover with cold water and let stand for 5 mins. Drain.
Arrange cucumber, seaweed and crab meat on a serving plate. Pour dressing over top and toss to combine.
nd set aside.
Combine cucumber, tomatoes and mint in a
ieces to use in other recipes.) Use a spoon to scoop
The 'Zaar database has several recipes for creme fraiche substitutes. Otherwise
In a food processor or blender, combine first 9 ingredients (this includes all the 1/8 tsp seasonings.) Cover and process until blended.
Cover and refrigerate for 24 hours.
Spread Mayonnaise mixture over bread slices;top with cucumber slices.
Garnish with pimientos or red pepper and dill weed.
Place salmon in a dish, sprinkle with maple sugar, salt and set aside. In a bowl, combine lemon juice and zest, cheese, dill, green onion and pepper. Take one slice of bread, spread it with this mixture as well as some of the salmon. Repeat with a second slice, then add cucumber and bacon. Top with a third slice. Hold together with a toothpick and cut into four pieces. Make another 5 mini sandwiches and serve.
oil, parsley, pepper, carrot and cucumber. Stir to combine and season
Lightly spray a grill with cooking oil spray and heat on high. Season lamb and cook 2-3 minutes each side, until browned and cooked to your liking. Rest 5 minutes before slicing.
Combine cucumber, arugula, beans and feta in a bowl. Drizzle with combined lemon juice and oil. Season to taste and toss to coat. Serve salad topped with sliced lamb.
Place cucumber, carrot, pepper and bean sprouts in a large bowl. Combine chili, ginger and lemon juice in a separate bowl.
Pour dressing over salad and toss gently to combine. Season to taste. Scatter over peanuts and serve.