Dill Cucumber recipe
information
150 calories per serving
ingredients
1 kg (2 lb) cucumbers
salt
juice of 1/2 lemon
1/2 vegetable stock cube
150 ml (1/4 pint) low fat natural yogurt
1/2 teaspoon sugar
50 g (2 oz) butter
2 stems fresh dill to garnish
1 teaspoon cornflour
salt
juice of 1/2 lemon
1/2 vegetable stock cube
150 ml (1/4 pint) low fat natural yogurt
1/2 teaspoon sugar
50 g (2 oz) butter
2 stems fresh dill to garnish
1 teaspoon cornflour
method
1. Peel the cucumbers, halve lengthways and scrape out the seeds, using a spoon. Wash and dry the cucumber and cut into pieces about 2 cm (1 in) thick. Disolve the half stock cube.
2. Place the cucumber in a pan with a pinch of salt, the lemon juice, vegetable stock, yogurt and sugar. Cover the pan and simmer over a low heat for 10 minutes. Then stir in the butter and cook for a further 10 minutes.
3. Wash the dill, shake dry and finely chop it. Dissolve the cornflour in a little cold water, stir into the cucumber and boil up once.
4. Adjust the sweet-sour flavour with sugar, lemon juice and salt and serve sprinkled with dill.
Serve with: Viennese Meat Loaf, or Wiener Schnitzel, and Fried Potato Fingers.
2. Place the cucumber in a pan with a pinch of salt, the lemon juice, vegetable stock, yogurt and sugar. Cover the pan and simmer over a low heat for 10 minutes. Then stir in the butter and cook for a further 10 minutes.
3. Wash the dill, shake dry and finely chop it. Dissolve the cornflour in a little cold water, stir into the cucumber and boil up once.
4. Adjust the sweet-sour flavour with sugar, lemon juice and salt and serve sprinkled with dill.
Serve with: Viennese Meat Loaf, or Wiener Schnitzel, and Fried Potato Fingers.
serving amount
serves 4
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