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.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise
- Home-made Pesto Sauce
- Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping
Flavours of France plus win Le Creuset cookware
Help - Jam makers
12 Dec 2013 21:34
12 Dec 2013 18:22
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
12 Dec 2013 21:22
06 Dec 2013 09:54
11 Dec 2013 16:30
05 Dec 2013 16:54