Küchenlatein

The Chocolate Lady posted a similar recipe for Weekend Herb Blogging #39. The recipe I saw has chives and dill. I used low fat thick Greek yogurt instead of soured cream. I saved a lot of points and got a very delicious result.



-==== REZKONV-Recipe - RezkonvSuite v1.2

Title: Cucumber salad with soured cream & dill
Categories: Salad
Yield: 4 Servings

2 Cucumbers, deseeded and thinly sliced on the
-- angle
1 teasp. Salt
2 tablesp. Cider vinegar
2 teasp. Caster sugar
142 ml Pot thick soured cream or use creme fraîche *
4 Spring onions, thinly sliced
Small bunch chives, snipped
Small bunch dill, snipped
Large pinch celery seeds, (optional) pinch
-- paprika, to serve

============================ SOURCE ============================


Good Food Magazine, July 2006, p.107
-- Edited *RK* 07/03/2006 by
-- Ulrike Westphal@Küchenlatein


A light, summery side dish that goes really well with the sea bass,
or any other fish you're cooking. You'll find that the easiest way
to scoop the seeds from a cucumber is to halve it lengthways, then
run a teaspoon down the middle.

1. Sprinkle the cucumber with the salt, 1 tbsp vinegar and 1 tsp
sugar. Leave to stand in a sieve set over a bowl for 30 mins, then
gently squeeze between sheets of kitchen paper to remove excess
juice.

2. Place the soured cream or creme fraîche in a bowl with the
remaining vinegar and sugar, spring onions, chives, dill and celery
seeds, if using. Season to taste, fold in the cucumber and serve
with a dusting of paprika.

:PER SERVING 94 kcalories, protein 3g, carbohydrate 5g, fat 7g,
saturated fat 5g, fibre 1 g, sugar 5g, salt 0.55g

:EASY PREP 10 mins, plus marinating
:NO COOK
:Superhealthy, counts as 1 of 5-a-day

=====
*150 g low fat Greek yoghurt