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Cucumber salad with Chinese black vinegar, sesame oil, sugar, garlic, chilli... starting to sound like a Kylie Kwong's hot and sour cucumber salad from her My China TV show :P
It seems everything is vinegar, sugar, soy sauce and sesame oil... probably to go for the sweet and sour angle to please the Western palate.
ok, so maybe it is authentic. This chinese recipe lists same same ingredients, minus the chilli.
原料： 黄瓜 、香菜 、蒜泥、盐、白糖、白醋、鸡精、香油。
做法：
1、将黄瓜洗净，拍酥、切段；
2、香菜洗净切成末，倒入蒜泥、白醋、盐、白糖、香油、鸡精拌匀即可。
ingredients: cucumber, coriander, minced garlic, salt, sugar, Chinese white vinegar, chicken powder, sesame oil
method:
1. wash cucumber, crush and cut into strips (i quartered and removed seeds before lightly crushing)
2. wash coriander, chop finely and add the rest of the ingredients
Ghassi is a traditional curry dish prepared in Mangalore and other Konkani - speaking regions in Karnataka, Goa and parts of Kerala.
Cucumber is the main ingredient here. It's flavor comes from the use of coconut oil.
Recipe - www.top-indian-recipes.com/blog/mangalorean-recipe-specia...
Blueberry juice feels rather decadent when you consider how many of the tiny fruits are required to produce just a glass or two of juice. Luckily, blueberry pulp is very easy to use. It becomes almost invisible when combined with chocolate or cocoa powder in baked goods, where it lends moisture and can even replace some of the oil or butter in your recipe.
www.foodthinkers.com/2010/05/blueberry-papaya-cucumber-ju...
BLUEBERRY PAPAYA CUCUMBER JUICE
Juice Ingredients
1¼ cup blueberries
1 medium papaya, peeled, and trimmed, seeds removed
1 large cucumber, peeled and seededjuice of 1 to 2 sweet limes or 1 Valencia orange
Juice Instructions
1. Process blueberries and cucumber in your juicer and reserve the pulp in one bag.
2. Juice papaya and reserve its pulp separately.
3. Add the sweet lime or orange juice to the mixture, stir, and enjoy.
Serves 3.
BLUEBERRY CHOCOLATE CAKE WITH DARK CHOCOLATE GANACHE AND TOASTED COCONUT
The above juice left me with about 4 ounces (½ cup) of cucumber-blueberry pulp and ¾ cup of papaya pulp. Using slightly more or less pulp in your recipe probably will not affect your finished product all that much.
Here I adapted my standard vegan chocolate cake recipe, with the pulp serving as a substitute for a large portion of the oil. As I mentioned above, the pulp in the batter is virtually undetectable and the cake came out incredibly moist and tender.
Cake Ingredients
1½ cups whole wheat pastry flour
1½ cups all purpose flour
⅔ cup unsweetened cocoa powder, plus extra for dusting
(I add a tablespoon or two of black onyx cocoa powder to my regular cocoa when I make chocolate cake — it gives a slightly richer product. Onyx cocoa powder can be ordered from the Savory Spice Shop.)
1½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
½ cup blueberry-cucumber pulp
½ cup vegetable oil
2 cups brewed black tea*, chilled
1 tablespoon vanilla
4 tablespoons apple cider vinegar
*Either coffee or tea works very well in this recipe — for best results be sure to use a strong brew.
Cake Instructions
1. Grease two 9-inch round cake pans and dust with cocoa powder. Line bottoms of the pans with parchment paper and grease the parchment as well.
2. Preheat oven to 375°F (190°C) with a rack in the middle.
3. Sift flours, sugar, cocoa, baking soda, and salt together in a large bowl.
4. In a separate bowl, combine the blueberry-cucumber pulp, vegetable oil, chilled tea, and vanilla.
5. Pour the wet ingredients into the dry and combine with a rubber spatula. Add the vinegar and mix in with as few strokes as possible (it’s okay if there are streaks in the batter).
6. Pour batter into the prepared pans and bake for 30 to 35 minutes, testing doneness with a wooden toothpick.
7. Let cakes cool in their pans for 5 to 10 minutes before running a knife around the edge of each pan and unmolding to cool completely.
While cakes are cooling, put the papaya pulp and a tablespoon or two or orange juice into a small saucepan and bring to a simmer. Add a tablespoon of sugar and stir as the mixture simmers gently for about 5 minutes. Cook until you have a thick, spreadable paste. Cool.
Filling Instructions
When the cake has cooled you may want to even out the surface of your first layer by slicing off the dome to create a flat, even round. Spread the papaya filling over the bottom cake layer and top with second cake.
Ganache Ingredients
8 ounces chopped dark chocolate, or chocolate chips (about 60% cocoa)
⅔ cup soy milk
4 tablespoons maple syrup
topping: ½ cup toasted* unsweetened shredded coconut
(*spread coconut onto a sheet pan and toast at 325°F (163°C) in a toaster oven for about 10 minutes)
Ganache Instructions
1. Heat the soy milk in a small saucepan until it begins to boil. Remove from heat and immediately add the chocolate.
2. Stir until all the chocolate has melted, then stir in maple syrup until the mixture is completely smooth.
3. Let cool slightly before pouring over the cake. Top your cake with the toasted coconut, and chill in fridge to set the ganache.
This cake keeps beautifully for 3 to 4 days at room temperature when wrapped in plastic or stored inside a cake dome.
All of those cucumbers I planted about six weeks ago have started producing. The Monticello inspired teepees have been working well for supporting the vines, they look really lovely now that they're lush with cucumber and pole bean vines. I have had to train the cucumber vines to grow up the supports. I'm trying to think of a way to improve on this design next year. Last week I started harvesting cucumbers from all three varieties that I'm growing this season. I planted 12 vines of each in hopes of having a large flush of cucumbers for all those pickling recipes that call for pounds and pounds of cucumbers.
It's going to be planting time so soon. We've got tomatoes and basil, like last year, and our chives and tarragon survived the winter outside, and we're going to be adding pole beans, squash, and a bunch of flowers.
Copyright Sean James Cameron 2010
To use this image in any form contact the copyright holder via: sean_james_cameron[@]hotmail.com
Brina made these great cucumber shots. The shot glasses are hollowed out cucumber slices and the drink inside has cucumber in it. I forget what else is in them. But yum!
they LOVE the drip watering.
the other big one we ate yesterday with goat cheese and dark mexican tomatoes- holy crap, SWEET. the ones i got when hand watering were small and tended toward tart. Daily Drip Irrigation ftw!
Cucumber Falls is in Ohiopyle State Park in PA - very gorgeous place and easy to get to. Shot on TMax and printed on Ilford fiber paper.
Avoiding the use of toxic red food dye is simply a matter of obtaining some of beet liquid. I discovered recently that this juice is quite delicious! Considering how rock-hard they are in their natural state, beets produce a good amount of smooth, mild juice that is great on its own or when blended with carrot and cucumber juice.
www.foodthinkers.com/2010/04/beet-carrot-cucumber-juice-a...
Beet , Carrot And Cucumber Juice
Juice Ingredients
4 medium beets, scrubbed, trimmed and peeled
5-6 small-medium carrots, trimmed and peeled
2 small Persian cucumbers (or one large), peeled
Juice Instructions
Juice all ingredients in your juicer and collect the pulp in one bag.
Serves 2-3.
Salad Ingredients
beet-carrot-cucumber pulp
goat cheese vinaigrette
¾ cup walnuts, toasted and coarsely chopped
1 to 2 tablespoons mint leaves, thinly sliced
Vinaigrette Ingredients
¼ cup extra virgin olive oil
1 to 2 tablespoons tarragon white wine vinegar (or a vinegar of your choosing)
2 to 3 heaping tablespoons of soft, herbed goat cheese
salt and pepper to taste
Vinaigrette Instructions
In a small bowl or measuring cup, combine the olive oil with a few generous splashes of tarragon white wine vinegar, and the herbed goat cheese. Sprinkle in a bit of salt and pepper and whisk until smooth. Pour over pulp and toss.
Salad Instructions
Arrange a few leaves of lettuce or radicchio on a plate or small platter. Spread the dressed pulp over the leaves. Sprinkle the salad with walnuts and mint, and serve.
This morning (24 June 2022) I went for my morning walk and found 3 very big cucumbers on the side of the road in a leaf pile, discarded from the adjacent front-yard vegetable garden. What a waste to throw such stuff out! Just because it looks too big, or maybe too ripe (and bitter)? One of them I peeled, sliced apart, scraped out all the seeds, and made a morning breakfast with it in the blender. YUMMY.
Cucumber kimchi step 5
I packed my cucumber kimchi into clean Kilner jars as these are ideal for all kinds of pickles etc. Push down the kimchi mix to try to remove any air trapped inside. The natural fermentation process can go wrong if you get too much air inside which allows bacteria to thrive. Probably another good reason for making sure your jars are thoroughly clean and that you use gloves rather than bare hands to mix everything.
Just look at all that lovely kimchi juice, yum!