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10 mins

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Cucumber Surprise Recipe

Cucumber Surprise

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual RecipeAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Sadly, cucumber has a reputation as being a wet and tasteless sandwich-filler at vicarage tea parties (and, yes, I do remember my Mom making plates of cucumber sandwiches for the ladies of the Mother's Union!!)

In fact, Cucumber Surprise will, indeed, surprise you. It's perfect for a starter course at a main meal, or as a light meal or snack on it's own (or, quite spectacular as part of a salad table at a barbeque). The recipe below makes about two helpings if used as a meal or snack, or four helpings if used as a starter for a main meal.

      Preparation Time: 10 Minutes + waiting


Ingredients for Cucumber Surprise

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2 - 4:
1
cucumber
3 heaped tablespoons
natural (unflavoured) yoghurt
 
salt and pepper

 

How to Cook Cucumber Surprise

  1. Peel the cucumber and slice into medium-thickness slices about one-eighth-inch (3mm) thick. Lay the slices flat on a large plate in layers, salting each layer well. Leave for about ½ hour in the fridge to allow some of the water to drain out. Meanwhile place the yoghurt into a mixing bowl and liberally add freshly-ground pepper. Stir well.
  2. Remove the cucumber from the fridge and drain off the water. Place the slices in a clean tea-towel or thin cloth and squeeze gently to remove more of the moisture. Open the cloth, separate the cucumber slices and add them to the yoghurt. Stir well and serve.

 
Graham GRAHAM'S HOT TIP:
For a healthy light meal (or snack) a serving of Cucumber Surprise with a couple of slices of crusty whole wheat bread is a meal fit for a king!
 
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Reviews of Cucumber Surprise

Rating 5 out of 5 - Many cooks will make this recipe again March 04 2015
I couldn't believe how simple but effective this was. It took just minutes to make (plus a bit of standing time in the fridge) and, along with a crusty baguette, made a great light lunch for a friend and me. I'll be happy to use it as a starter for a main meal any time. The recipe is right when it says to use plenty of freshly ground pepper. What you would normally expect to be far too much is "absorbed" by the coolness of the yoghurt. This one is a definite keeper.
(3 reviews)
 

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