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Friday, September 12, 2014,12:11 PM by
J.Sujatha

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BAKED CUCUMBER IN DILL AND MINT CREAM

Serves :
4

Preparation Time :
2 hours

Cooking Time :
1 hour

Preparation Method :

  • Peel the cucumbers, cut in 4 lengthways and remove the seeds. Cut lengthways into 5 mm / ¼ inch strips, then cut across into 5 cm / 2 inch pieces.
  • Place in a large bowl and toss with vinegar, salt and sugar. Leave to stand for 2 hours. Drain and pat dry on paper towels.
  • Transfer the cucumber pieces to a shallow ovenproof dish. Melt the butter and pour it over the cucumber. Stir in the spring onions and season with plenty of freshly ground black pepper.
  • Bake at 180°C/350°F/gas mark 4, stirring occasionally, for 45 minutes until just tender.
  • Meanwhile, bring the cream to the boil in a small saucepan. Stir in the dill, mint and paprika. Reduce the heat and simmer for about 10 minutes until the cream has reduced. Season to taste with salt and pepper.
  • Pour the cream over the cucumber and garnish with dill leaves and a sprinkling of paprika. 

INGREDIENTS

  • 4 cucumbers
  • 2 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 50 grams butter
  • 4 spring onions, bulb and top, chopped finely
  • Pepper to taste
  • 250 ml double cream
  • 4 tablespoon each finely chopped
  • Dill and mint
  • 1 teaspoon paprika

Garnish

  • Dill leaves
  • Paprika

5 comments for “Baked Cucumber in Dill and Mint Cream”

  • Posted Thursday, February 16, 2023 at 3:38:55 AM

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