Ingredients
| Stuffed cucumbers | |
| 75 g | Cucumbers, fresh |
| 2 g | Pepper |
| 5 ml | Olive oil |
| 5 ml | Vinegar (fruit) |
| Stuffing for cucumbers | |
| 80 g | Celery, fresh |
| 80 g | Tomatoes, fresh |
| 5 ml | Sunflower oil |
| 5 ml | Vinegar (fruit) |
| 1 g | Pepper |
| 1 g | Cumin |
| 2 g | Parsley |
| Pasta salad Milanese style | |
| 50 g | Noodles (protein-reduced), uncooked |
| 65 g | Courgettes, fresh |
| 5 ml | Olive oil |
| 2 g | Thyme |
| 60 ml | Water |
| 30 g | Crème fraîche (30% fat) |
| 2 ml | Lemon juice |
| 5 g | Capers |
| 3 | Olives, black |
| 1 g | Pepper |
| Cherries with lemon | |
| 25 g | Cherries, fresh |
| 20 g | Cherry juice |
| 10 g | Sugar |
| 1 | Vanilla stick |
| 5 ml | Lemon juice |
| to taste | Peel of middle sized Lemon (yellow part only) |
Cooking Instructions
Stuffed cucumbers (Concombres farcis)
Carefully wash the cucumber. Cut out a long slice from the cucumber, approx. 1 cm thick, slicing it from one end to the other. Using a knife, scoop out the flesh and cut it into small chunks before dicing the long strip which you removed originally. Prepare a dressing with the pepper, vinegar and oil and add the diced cucumber. Peel the celeriac and grate it directly into the cucumber salad; mix all the ingredients thoroughly. Wash the tomatoes and cut into slices approx. 0.5 cm thick. Stuff the empty cucumber with a mixture of the cucumber and celeriac salad and the sliced tomatoes. Season again with a tablespoonful of vinegar, pepper and a tablespoonful of oil, mixing everything thoroughly until the dressing becomes smooth, and pour over the tomatoes. Sprinkle the stuffed cucumber with a little cumin and parsley. Place on a dish garnished with salad leaves and serve immediately.
Pasta salad Milanese style (Pates en salade à la Milanaise)
Cook the pasta in a generous amount of boiling salted water until ‘al dente’ (until firm and still offering resistance to the bite), strain and leave to cool. Wash the courgettes, remove the ends and cut into thin slices. Heat the oil in a frying pan and add the courgettes. Add the thyme leaves and a little salt to the frying pan and brown over a medium heat before deglazing with water and leaving to reduce. Mix the pasta and courgettes in a large serving dish. Prepare the accompanying dressing: mix the crème fraîche, lemon juice and pepper in a large bowl. Chop the capers and a few black olives, removing the pits, (retaining a few whole olives for decorative purposes); add this mixture to the dressing and mix well. Drizzle this dressing over the salad and mix thoroughly before adding the remaining olives and serving immediately.
Cherries with lemon (Cerise au citron)
In a casserole dish, mix cherry juice, sugar, vanilla, the cherry-stems and lemon juice. Cook for 5 minutes, strain and return the liquid to the casserole. When it is boiling again, add the cherries and cook for 10 more minutes turn off the stove and let it cool down. Serve in an ice cream cup with a little liquid.
General information
| Difficulty: | 3 of 5 |
Nutritional information
| 800 kcal | Energy |
| 6 mg | Protein |
| 172 mg | Phosphate |
| 240 mg | Sodium |
| 1,005 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |