Hot Cucumber in Lemon Verbena Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Cucumber | 1 Large | |
| Spring onions | 2 | |
| Vegetable oil | 1 Tablespoon | |
| Wholemeal plain flour - 3 tablespoons | ||
| Vegetable stock | 1/4 Pint | |
| Sea salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Lemon verbena | 1 Teaspoon, dried | |
| Lemon slices - As desired, for garnishing | ||
Directions
GETTING READY
1) First, peel the cucumber, reserving the peel.
2) With a knife, cut the cucumber into half lengthwise. Then, cut again into 1/2-inch chunks.
3) Into a dish, transfer the chopped cucumber and cover. Keep aside.
4) Now, chop the cucumber peels and keep aside.
MAKING
5) In a medium sized bowl, combine the spring onions and oil.
6) On high power, cook covered for 2 minutes, or until the onions turn soft.
7) To this, add the flour and then the stock. Mix gently.
8) Cook for 2 minutes, whisking once during cooking and once after.
9) Add salt and pepper to taste.
10) To this, add the lemon verbena and the chopped cucumber peel.
11) On Defrost/Low setting, cook covered for 6 to 8 minutes, stirring once in between.
12) In a blender, puree the mixture.
13) Adjust the seasonings, if required.
14) Now, on full power, cook the cucumber chunks, covered, for 2 minutes until heated through. Do not let them soften.
15) Over this cucumber, pour the pureed sauce and cook uncovered, for 1 minute.
SERVING
16) Serve the Hot Cucumber in Lemon Verbena garnished with lemon slices.
1) First, peel the cucumber, reserving the peel.
2) With a knife, cut the cucumber into half lengthwise. Then, cut again into 1/2-inch chunks.
3) Into a dish, transfer the chopped cucumber and cover. Keep aside.
4) Now, chop the cucumber peels and keep aside.
MAKING
5) In a medium sized bowl, combine the spring onions and oil.
6) On high power, cook covered for 2 minutes, or until the onions turn soft.
7) To this, add the flour and then the stock. Mix gently.
8) Cook for 2 minutes, whisking once during cooking and once after.
9) Add salt and pepper to taste.
10) To this, add the lemon verbena and the chopped cucumber peel.
11) On Defrost/Low setting, cook covered for 6 to 8 minutes, stirring once in between.
12) In a blender, puree the mixture.
13) Adjust the seasonings, if required.
14) Now, on full power, cook the cucumber chunks, covered, for 2 minutes until heated through. Do not let them soften.
15) Over this cucumber, pour the pureed sauce and cook uncovered, for 1 minute.
SERVING
16) Serve the Hot Cucumber in Lemon Verbena garnished with lemon slices.
Chef
