Makes 2 cups
1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper
Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.
Nourishing Traditions by Sally Fallon
Showing posts with label Mint. Show all posts
Showing posts with label Mint. Show all posts
Cold Cucumber Soup
3 cucumbers, peeled
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
Chilled Cucumber Soup
Makes about 2 cups
Process:
With the shredding disk in place, shred
1 small onion, whole or halved
Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt
4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)
Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.
Serve very cold. If desired, top each serving with freshly chopped dill or parsley.
submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome
Process:
With the shredding disk in place, shred
1 small onion, whole or halved
Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt
4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)
Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.
Serve very cold. If desired, top each serving with freshly chopped dill or parsley.
submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome
Zucchini Fritters
Makes 12 fritters
4 zucchini (approx. 1 ½ lbs.)
1 tbsp. dried mint
5-6 scallions finely chopped
1 tsp. paprika
9 oz. feta cheese scant
1 cup all purpose flour
small bunch fresh parsley, chopped
salt and pepper
small bunch fresh mint, chopped
3 eggs, beaten
plus extra to sprinkle over at the end olive oil for frying
3-4 limes
Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards on a tea towel and leave for about 20 minutes to get rid of any excess wetness. Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint along with the dried mint and paprika. Add the flour and season well with salt and pepper.
Gradually add the beaten egg and mix thoroughly before stirring in the drained grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these patties about 2 minutes each side until golden and then transfer to waiting plates.
Chop up the lime and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat as they are, spritzed with lime juice as you go.
Note from Barbara – I used goat cheese instead of feta, and eliminated the dried mint. I also cut the
recipe in half – it made 6 terrific fritters!
Submitted by Barbara Niland from Forever Summer by Nigella Lawson
4 zucchini (approx. 1 ½ lbs.)
1 tbsp. dried mint
5-6 scallions finely chopped
1 tsp. paprika
9 oz. feta cheese scant
1 cup all purpose flour
small bunch fresh parsley, chopped
salt and pepper
small bunch fresh mint, chopped
3 eggs, beaten
plus extra to sprinkle over at the end olive oil for frying
3-4 limes
Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards on a tea towel and leave for about 20 minutes to get rid of any excess wetness. Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint along with the dried mint and paprika. Add the flour and season well with salt and pepper.
Gradually add the beaten egg and mix thoroughly before stirring in the drained grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these patties about 2 minutes each side until golden and then transfer to waiting plates.
Chop up the lime and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat as they are, spritzed with lime juice as you go.
Note from Barbara – I used goat cheese instead of feta, and eliminated the dried mint. I also cut the
recipe in half – it made 6 terrific fritters!
Submitted by Barbara Niland from Forever Summer by Nigella Lawson
Herb Butter
Makes about 1 cup
With the metal blade in place, add to the beaker
1/4 c loosely packed mint leaves
1/4 c loosely packed chives
1/4 c loosely packed parsley
Process, turning on and off, until greens are finely chopped. Add 1 c butter, cut in pieces. Process again, turning on and off, scraping sides as necessary to make a smooth butter. This should take about 30-40 seconds.
submitted by Patti Andrews; from New Recipes for the Cuisinart by James Beard and Carl Jerome
With the metal blade in place, add to the beaker
1/4 c loosely packed mint leaves
1/4 c loosely packed chives
1/4 c loosely packed parsley
Process, turning on and off, until greens are finely chopped. Add 1 c butter, cut in pieces. Process again, turning on and off, scraping sides as necessary to make a smooth butter. This should take about 30-40 seconds.
submitted by Patti Andrews; from New Recipes for the Cuisinart by James Beard and Carl Jerome
Salad of Arugula and Radicchio
Serves 6-8
5 cups Arugula (bite size leaves)
½ cup plump raisins
5 cups Raddichio (torn into pieces)
4-6 oz. crumbled goat cheese or blue cheese
Handful of fresh basil leaves
2 Tbs. walnut oil or olive oil
Small handful of fresh mint leaves
2 Tbs. raspberry vinegar
1 large red bell pepper
salt and pepper to taste
Wash the radicchio and arugula and spin it dry. Cut the basil and mint leaves into thin slivers. Trim and core the bell pepper, quarter it lengthwise, and cut into very thin slices. If your raisins are not plump and soft, soak them briefly in a cup of scalding water with a dash of wine vinegar in it. Drain them well before adding them to the salad.
Toss everything together in a large mixing bowl, dress lightly with the walnut oil and raspberry
vinegar, add a little salt and pepper if you like, and serve.
Submitted by Kate Sullivan
5 cups Arugula (bite size leaves)
½ cup plump raisins
5 cups Raddichio (torn into pieces)
4-6 oz. crumbled goat cheese or blue cheese
Handful of fresh basil leaves
2 Tbs. walnut oil or olive oil
Small handful of fresh mint leaves
2 Tbs. raspberry vinegar
1 large red bell pepper
salt and pepper to taste
Wash the radicchio and arugula and spin it dry. Cut the basil and mint leaves into thin slivers. Trim and core the bell pepper, quarter it lengthwise, and cut into very thin slices. If your raisins are not plump and soft, soak them briefly in a cup of scalding water with a dash of wine vinegar in it. Drain them well before adding them to the salad.
Toss everything together in a large mixing bowl, dress lightly with the walnut oil and raspberry
vinegar, add a little salt and pepper if you like, and serve.
Submitted by Kate Sullivan
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