Delicious Cucumber Recipes

Welcome to the Flavour Pict recipe page! The recipes will always be changing and updated so keep coming back and if you have a recipe you'd like to share with us email it to us today at info@flavourpict.com.

These are recipes that other Flavour Pict cucumber customers have forwarded to us try them out and tell us what you think....

Drinks

Agua de Pepino (Cucumber Limeade)

  • 1 English Seedless Cucumber, peeled and cut into chunks
  • Juice of 2-3 limes
  • Sugar to taste (1/4 c or so is good)
  • water
  • ice

Put cucumber, sugar and lime juice in blender with enough water to reach an inch and a half below the top. Blend well. Strain the pulp out of the mixture and serve over ice. Sounds weird, but trust me, it's totally addictive.

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Garnishes

Cucumber Lily

  • English Seedless Cucumbers, unpeeled
  • carrot sticks

Slice unpeeled cucumber thinly. Gently fold one cucumber slice around the base of the carrot stick. Fold a second slice around the stick from the other side. These form the lily petals, with the carrot stamen in the center. Fasten with a pick, being careful to watch all four lapped edges of the cucumber as well as piercing the carrot stick.

Wrap flowers lightly in a moistened paper towel and refrigerate until ready to use as a garnish.

From: The Joy of Cooking by Rombauer and Becker

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Appetizers and Side Dishes

Cucumber-Seafood Appetizers

  • English Seedless Cucumbers
  • mild salsa
  • sour cream
  • shredded shrimp or crab
  • tiny shrimp and dill for garnish

Cut cucumbers into 1/2 to 3/4 inch rounds. With a melon baller scoop out the middle without going all the way through, so you have a small cucumber dish. Fill with a mixture of mild salsa, sour cream, and shredded shrimp or crab. Place a dab in each cucumber dish. Top with one tiny shrimp and a sprig of dill. Get imaginative.... experiment with other toppings.

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Salmon-Cucumber Pate

Cucumber Layer:

  • 1 package (8 oz) cream cheese
  • 1/2 c sour cream
  • 1 t salt
  • 6 to 8 drops liquid red pepper seasoning
  • 1 medium-sized English Seedless Cucumber, pared, seeded, and shredded
  • 1 small onion, finely chopped
  • 2 T snipped fresh dill

Salmon Layer:

  • 1 can (16 oz) salmon, drained and skin and bones removed
  • 3/4 c mayonnaise
  • 1/4 c onion, finely chopped
  • 2 T lemon juice
  • 2 T horseradish
  • 2 T parsley, chopped
  • 1 t salt
  • 1/2 t paprika
  • 2 envelopes unflavored gelatin
  • 1/2 c cold water
  • 1 c heavy cream, whipped

Prepare the cucumber layer: Beat the cream cheese in a medium-sized bowl until softened and smooth. Beat in the sour cream, salt, and red pepper seasoning. Stir in the cucumber, onion, and dill. Set aside.

Prepare the salmon layer: Flake or mash the salmon with a fork in a large bowl. Combine the mayonnaise, onion, lemon juice, horseradish, parsley, salt, and paprika. Set aside.

Sprinkle the gelatin over cold water in a 1-cup glass measure, let soften for 5 minutes. Set the cup in simmering water, stir to dissolve the gelatin. Remove from the heat.

Stir 3 T of the gelatin liquid into the cucumber mixture. Wet a 9x5x3 inch loaf pan, or 7 to 8 cup mold, with cool water, and pour the cucumber mixture in. Chill while finishing salmon layer.

Stir the remaining gelatin liquid into the salmon mixture. Fold in the whipped cream. Carefully spoon salmon mixture over the cucumber layer in pan. Cover pan and chill 6 hours or overnight.

To serve, run the tip of a thin-bladed knife around the top edge of the mold. Dip the mold quickly in and out of hot water. Cover with a chilled serving platter, invert, shake gently to remove. Garnish with caviar, cucumber slices, lemon, and dill. Serve with party rye bread and crackers

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Sandwiches and Spreads

Esther's Cucumber Sandwiches

I grew up in England in a household where we had cucumber sandwiches for tea very often; we also used to take them for seaside picnics. Here is the recipe of my grandfather's housekeeper, Esther King:

  • 1 thin English Seedless cucumber
  • 1 loaf brown bread, sliced
  • 1 stick sweet butter
  • salt and pepper to taste

Peel cucumber and slice in paper-thin rounds. Salt rounds lightly and place in colander for 15 minutes to drain. Press to release water; pat dry with paper towels.

Spread sliced bread (bakery whole wheat is closest to English Hovis) with softened sweet butter. Put 2 layers of cucumber slices on bottom slice, salt and pepper to taste, and top with another buttered slice. Press lightly with palm of hand. Cut all crusts off with a sharp knife. Cut sandwiches in half diagonally.

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Cold Salads

Cucumber Salad with Spicy Wasabi Dressing

Rice wine vinegar is milder than most Western vinegars. If unavailable, mix 2 parts distilled white vinegar with 1 part water.

  • 1 1/2 teaspoons dry wasabi (or to taste)
  • 2 English Seedless Cucumbers
  • 2 Tbs rice wine vinegar
  • 2 tsp sugar
  • 1 tsp sesame oil
  • Salt and freshly ground black pepper
  • 1 green onion or 2 scallions, thinly sliced
  • 1 Tbs black or toasted white sesame seeds

Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. Cut the cucumbers widthwise into 1/4-inch crescents. Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

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