Cucumber is especially on warm days is a welcome vegetable. He is fresh and crispy, contains very few calories and behaves socially in preparations. Of cold cucumber-avocadosoep to glasnoedelsalade.
Cucumbers come in the Himalayas is still in the wild. It was probably the Indians that the vegetable the first time in culture brought. Now it is everywhere cultivated.
A lot of cucumbers from us are coming from greenhouses. By finishing one of the races and by the climbing plant to the top to lead, so that the fruits hanging down to grow, they managed as well as straight copies to grow. Also the bitter taste and the seeds are as good as fully weggeselecteerd.
Cucumber belongs, such as the gherkin, courgette, melon and pumpkin to the family of cucurbits (Cucurbitaceae), which is about a thousand species counts.
Cucumber is a strong remonterend race, that is to say that the young wegplukken of fruits, each fruit to develop (do not pick this does not happen). The skin can be smooth, ridged, or spiny , and green, yellow, or white in color.
How the cucumber looks like, we all know. It consists of a small core of jelly like tissue containing the seeds, a thick wall of firm, greenish white flesh, and is surrounded by the shell.
A first-class cucumber feels sturdy , has a tight skin and is a cool place for up to one week shelf life (packaged in shrink wrap up to three weeks).
Keep a cucumber in a cool place (for example, at the bottom of the refrigerator), then it spoils the vegetables quickly.
In the kitchen with cucumber many ways. The fruit has a floral taste, which is a social act in preparations. Its main characteristics are that they are fresh and crispy and that they are low in calories contains. Usually raw, served as part of salads, such as all kinds of composed salads.
Also, nice on hot days: the komkommersoep.
2 fresh cucumbers
100 g pickles
5 cm leek
10 g chopped fresh herbs (parsley, dill or chervil)
5 dl vegetable stock
salt, black pepper
1.5 dl whipped cream
Preparation: Rinse the fresh cucumbers, cut them small ; put a few with a vegetable peeler peeled the strips apart for the garnish. Puree the cucumbers, and the pickles in a food processor. Make the leek is clean, add together the spices to the puree. Create smooth.
Add the cold broth and salt and pepper to taste. Put the soup until the moment of serving in the refrigerator. Beat them by. Add for a richer taste a little whipped cream. Garnish the soup with strips of cucumber.
Or this variation with avocado.
Ingredients for 4 to 6 servings:
750 g Lebanese, small komkommertjes (approx. 5 pieces)
1 ripe avocado, peeled and diced
4 pijpajuintjes, finely chopped
1 tbsp finely chopped dill
400 g Greek yoghurt
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp sugar
pepper and salt
ice water, if desired
some small diced cucumber
finely chopped dill
Preparation: Cut the cucumbers lengthwise in two and remove the seeds with a teaspoon. Cut them in coarse pieces and put them in the food processor along with the avocado, pijpajuintjes, dill, yogurt, olive oil and lemon juice. Blend to a fine puree.
Pour the puree in a large bowl, add sugar, add salt and pepper, cover and leave for at least 1 hour to cool.
Make any further to taste with pepper and salt. Serve in small cups and garnish with chopped cucumber and dill.
Cucumber can also be heated, for example, steamed and filled with minced meat. Also here plenty of choice.
Three other recipes:
Glasnoedelsalade with cucumber and fresh herbs
Soup of cucumber, avocado and cauliflower
In olive oil confit of halibut with marinated cucumber