Wednesday, 23 July 2014

Cucumbers in Crème Fraîche with Mint

Cucumbers with yogurt or sour cream and dill are a popular and well known dish. This is basically that, although with crème fraîche for the sour cream and mint and parsley for the dill. It makes a nice change although there is nothing wrong with the original; not at all.

Everybody I served this to liked it very much, possibly because of the crème fraîche. I didn't tell them about that part, though.

4 to 6 servings
15 minutes prep time

Cucumbers in Crème Fraîche with Mint

1 tablespoon finely minced fresh mint leaves (or perhaps a little more)
1 tablespoon finely minced fresh parsley

1/2 teaspoon cumin seed
6 to 8 coriander seeds
1/8 teaspoon salt
freshly ground black pepper to taste
1/4 cup crème fraîche
1 teaspoon lemon juice OR vinegar
2/3 of an English cucumber
OR 3 small slicing cucumbers

Finely mince the mint and parsley and place them in a small mixing bowl. Grind the cumin and coriander seeds, and add them to the herbs with the salt and pepper. Mix in the crème fraîche, and the lemon juice or vinegar.

Trim the cucumber; peel it if you like, and cut it into slices. I tend to partially peel them, myself - leaving alternating stripes of light and dark green. Fold them gently into the crème fraîche mixture.

Last year at this time I made Bean & Zucchini Curry.

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