STUFFED CUCUMBERS BAYALDI
COOKBOOK: What’s Cooking?
RATE: ❤️❤️ 👌🏻👌🏻 💲
I thought it would have been easier to have just cut up all the ingredients, mixed, dressed and served them as a side dish but of course you would have missed out on the presentation of this dish.
How do I feel about blanching cucumber?? I personally like natural cucumbers, the fresh crispy taste disappears when you blanch them.
Presentation made this a decorative piece on your plate. Do I think it was worth all the trouble? If you’re looking at feeding your family, I’d say no. If you’re preparing a special dinner with your partner, I’d say yes.
RECIPE: Simple and easy. There's not much in this recipe. My family are not necessarily keen about mint so I substituted with dry basil. Easy to make.
2 English cucumbers, peeled and cut into 1 1/2 inches thick (4cm)
4 tablespoons olive oil
3 tomatoes, diced
2 tablespoons, fresh mint, chopped
Salt & Pepper
Blanch cucumbers for 2 minutes in salted boiling water.
Rinse under cold water and drain.
Scoop out the pulp of cucumber slices and set aside.
In a skillet, heat oil and sauce the tomatoes, then add mint and salt and pepper.
Spoon stuffing into cucumbers and place in a steamer for 5 minutes.
(I didnt think it needed any further steaming . I also did not use mint but only salt and pepper)