Return to listing

Cucumber with Soured Cream and Dill

Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.

 
 

Method

Heat the butter in a smallish pan and stir in the chopped spring onions. Cook for 2 minutes before tipping the cucumber. Now give them a good stir to coat with the butter, sprinkle with the dill, then cover and cook over a medium heat for about 8 minutes.
Shake the pan now and then to make sure none of the cucumber catches on the base of the pan.
As soon as the pieces are just tender (but still with a bit of 'bite' to them), turn the heat right down to minimum, stir in the soured cream and a little lemon juice, season with salt and pepper, and just let the cream or yoghurt warm through before serving.
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Christmas Cakes
19 Oct 2014 20:15
Coffee Break Speedbird
20 Oct 2014 07:49
Food and travel Christmas escape.
19 Oct 2014 13:03
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Wigan
20 Oct 2014 04:48
Books video
18 Oct 2014 18:17
Equipment Griddle
20 Oct 2014 04:37
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com