Our Telegraph cucumbers and Snack Cucs (packs of five) are found in most supermarkets, fruit and veg outlets and specialty produce shops. They are grown in NZ (Pukekohe).
Snack Cucs (mini cucumbers - the size of two fingers) are sweet, seedless, flavoursome and firm. Perfect for "on-the-go", dips & platters and kids lunch boxes.
Fresh Ideas:
Always wash your cucumber first. They are quick and easy to slice up for garden salads, sandwiches, side dishes, crudités with dips, hors d’oeuvres, platters, relish, salsa, cold soups, detoxifying juices or smoothies, on the run washed and sliced, in jugs of water or lemon and lime, to accompany hot spicy curries; i.e. mix with yoghurt and mint to cleanse the palate or simply as raw decoration on platters or main meals.
To cook:
Cucumbers can be sautéed or braised for an easy side dish. Chop into desired bite sized chunks, julienned or slices, quickly cook cut cucumbers in a hot pan, lightly coated with olive oil. Stir continuously and cook for one to two minutes. Add to other stir-fry vegetables, fish or poultry with cooking sauces or spices.
17 WAYS WITH OUR NZ GROWN CUCUMBERS (Pukekohe)
House of Taste Telegraph cucumbers and Snack Cucs have no seeds and the skin is not thick, hence it's all edible. Just wash and you're ready to go! So you may leave the skin on or peel. Some like to peel the cucumber so it's striped (lengthways) thus leaving some of the skin on.
Classic cucumber sandwiches - salmon or ham and cream cheese. Makes a nice inclusion with a High Tea (crusts off and cut into wide finger-shaped sizes). You may also add lettuce, tomato, cheese...any fillings to your liking
Crackers, croissants, loafs, baps and specialty breads like focaccia, sour dough, French stick, ciabatta, Turkish pide, bagels, brioche - simply slice the cucumber up to make a quick easy snack on crackers etc. Then add toppings like pate, cold meats, cheeses, olives and any salad combo
Canapes (hors d'œuvres) - as a snack before your main meal. Slice the cucumber into a round and use as a healthy base. Top with smoked salmon or a prawn, half a cherry tomato, dill or chopped red capsicum. Add a small dollop of seafood sauce or cream cheese spread onto the base
Salads - add to any salad. Can be chopped into chunks and tossed carefully through or sliced into rounds to decorate to top of your salad (placed flat) or as an edging around the bowl. Any salad looks and tastes great with finely chopped chives, parsley, red or spring onions sprinkled on top; or toasted pine-nuts, almonds, walnuts, cashews, pumpkin or sunflower seeds
Sushi & sushimi (thinly sliced fresh raw fish) - very popular when used in sushi or cubed finely along with tomato and capsicum and sprinkled on a sashimi platter.
For a low carb option - here's how you make cucumber sushi. Slice thick cucumber rounds, keeping the skin on. Then scrape out middle seed area. Pack full with a combination of the following: Rice, cottage or cream cheese, pineapple, gherkin, capsicum, carrot, avocado, tomato, cooked aubergine, sprouts or salmon.
Add by click here for tasty vegetable recipe ideas https://www.vegetables.co.nz/ or http://www.5aday.co.nz/recipes/
Wraps - add cucumber to lettuce or spinach, cream cheese or feta and a meat of your choice (shredded chicken is a favourite). Flavour with mayonnaise and sweet chili sauce. Wrap and lightly toast on a sandwich grill-press for a few minutes until slightly golden. Look out for spinach wraps
Crudites - (= sliced raw vegetables. "Crude" comes from the Latin word "raw"). Chop into finger-shaped sizes to dip into hummus, vinegarette, salsa, extra virgin olive oil & dukkah (this is a crumbly nut and spice blend) or sour cream or yoghurt based dips
Dips - Tzatziki = Greek yoghurt, mixed with with finely chopped cucumber, garlic, salt, olive oil, lemon juice, parsley, mint or dill. Raita is popular with Indian cuisine and naan bread. Raita is made with yoghurt, cucumber, cumin, chili powder and coriander
Platters - simply slice up any vegetable like cucumber, carrot, courgette, beans, celery, capsicum and broccoli as a healthy addition to any antipasto platter. Antipasto (plural antipasti), means "before a meal" and is the traditional first course in Italy. It includes cured & pickled meats, mushrooms, olives, artichoke hearts, anchovies, cheeses, dried fruits and vegetables (both in oil or in vinegar). You may add any seasonal local produce
Flavoured water - made with cucumber ribbons. Use a vegetable peeler to slice a long strip lengthways. Place in a large jug or carafe of iced water. For an extra twist, add sprigs of fresh washed mint and lemon slices
Vegetable Juice or detox order fresh raw juice(delivered) / make your own if you own a juicer gadget machine adding cucumbers, beetroot, ginger, oranges and any health shop powders i.e. spirulina, chlorella, barley, wheatgrass, broccoli, alfalfa sprouts, watercress, parsley and kale and other plant superfoods
Relish, puree, pickles, sweet 'n sour, salsa, cucumber mousse, jelly
Cold savoury soup
Stir-fry into vegetable medleys
Shaved into hot or cold noodles
Decoration of any cocktails or in iced tea drinks
Smoothies
Vegetable juices
Snack Cucs may be put whole into kids lunch boxes for an "on-the-go" healthy snack
Click here for tasty vegetable recipe ideas
Search the internet for numerous cucumber recipes-click here
