Monthly Archives: July 2014

101 Things to do with Cucumbers…

…well, maybe not 101, but there’s certainly more to this fruit than sliced in a salad. And yes, cucumbers are fruits.

This year, we’ve grown a dwarf variety, two plants which are cropping ridiculously well. If we’d only grown one plant, it would surely have died, as in previous years, but this summer we are awash with them, cropping 5-6 a day. The Bee Gees may have had a Cucumber Castle (how many of you can recall that film, I wonder?) but we have a cucumber mountain!

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Today’s crop

I’m all for eating 5 a day, but I don’t think that it meant 5 cucumbers! Oh heck, what to do with them all? I’ve given plenty away, and eating the rest as best and as fast I can in the hope that like the cucumber, it will make me tall and thin, and most probably turning green as a result.

My dear English granny would always and only serve cucs thinly sliced and soaking in malt vinegar – not for me. It seems that was the only way the British ate them, apart from sliced into thin, brown bread sandwiches so beloved of the English garden party and tea at the Ritz!

These cucs, as fat as the normal ones but only much shorter, are too big to pickle and preserve like gherkins, so apart from making tons one of my favourite Greek dishes -tzatziki (yogurt, crushed garlic, and cucumber) and adding them to every sandwich and salad, I’m also been happy to use them as a side dish vegetable with a cooked meal. You may wonder if I’ve gone a little mad, but this dish is one eaten often in Germany, and one my mother showed me how to prepare. It’s simple and delicious and goes very well with hot food such as casseroles or steak or chicken (think KFC chicken with coleslaw). It’s especially good with fish dishes and one I always make when serving trout.

Cucumber Salad

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Cucumber Salad

Simply peel cuc and thinly slice, add a finely chopped onion, and toss in mayonnaise. Serve within half-an-hour or the water in the cuc will thin down the mayo too much. If you do want to make this more in advance, slice the cuc, put into a colander, sprinkle with salt, and press down with a heavy weight, ie a brick on a plate, to extract the juice. Then, before adding the other two ingredients, pat the cuc slices dry on a clean tea towel or kitchen paper.

That still leaves me with a mountain to conquer, so yesterday I attempted making cucumber soup. If leek and potato soup can be eaten hot or cold (even if it is renamed vichyssoise), I thought why not give it a go. I love cold soups, gazpacho being a favourite frequently made in the summer. Cuc soup didn’t disappoint. Hot or cold, it was lovely and simple to make. I enjoy making soups as you can use anything and especially useful in using up those bits and pieces lurking in the fridge. As long as you have the basics: potato and onion, you don’t have to fuss with weighing and measuring everything either.

Cucumber Soup

100_6528Using approximately equal volumes of cucumber, potato and onions (spring onions, including the green parts, also work) simply the peel the two veg, chop into chunks then sweat these two in saucepan in a little butter or oil for a few minutes before adding cubed cuc – no need to peel.

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Add  enough water or vegetable stock to cover (I used the water my runner beans were cooked in the previous day – full of goodness and flavour), place lid on saucepan and bring to a gentle boil before turning down heat to a simmer for approx. 10­ to 15 mins or until veg and cuc tender. Then add in some chopped lettuce, such as cos or little gem, and cook for a further 5 mins.

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Add salt and pepper to taste and if you wish, a flurry of chopped fresh parsley. Allow to cool slightly before blitzing with blender until smooth. Serve hot or cold with a swirl of cream or yoghurt. If reheating, do not allow to boil.

This is one I will definitely be making again.

Making a Comeback

SURPRISE! Have you missed me? Where has the time gone? Actually, it’s gone so blooming quickly I can’t believe my last blog post was September 2013. So much has happened and gone on it’s difficult to know where to begin. I won’t bother you too much with details, suffice to say if you really want to catch up with what’s been happening in my world these past months, you are more than welcome to pop your head Over The Backyard Fence and read my monthly missives there.

It’s been a chaotic and difficult time, I have to admit, a few health issues, a major project that I’ve been working on and keeping under wraps, as well as a few problems and incidents plus a major, milestone birthday earlier this year, all of which left me feeling very depleted and down. I’m not by nature a person to succumb to depression but I did hit a low point, only to bounce slowly back. The warm weather now has certainly helped, and as I sit in the garden typing this, I can honestly say, “I’m back!”

Pink FlowersIt’s not been all doom and gloom – my life’s not like that. On the plus side, I’ve sold several paintings and, fingers and paint brushes crossed, hopefully secured a coCreek Cottagemmission for a large landscape, so watch this space. I’ve created a new blog/website for my art, due to go live in the next few weeks, and meanwhile have been working hard finishing a novel or two –  “Finishing”, being the operative word. The past few months have been a time for reflection, evaluation and redefining the path my life is taking and I am now at the point where I am moving forward, taking a different route, and getting back to enjoying life to the full.

You might have noticed I’ve dropped off the radar on Twitter too. I think I got bored with it, plus it takes up sooo much time and nothing achieved or gained. I mean, doesn’t anyone “talk” on Twitter any more? All I see is a constant bombardment of “Buy my book”, or words to that effect. What’s happened to all the jokes and fun and light hearted banter that used to go on? – which was why I joined in the first place. Okay, I’m a writer too and a book person, but I don’t want books, books, books 24/7. The same with Facebook. Okay, most of the changes there are FB’s own doing. They keep changing it, moving things around and, well, ruining what was a good thing. Not much I can do about that.

So, what do I have planned for my blog? A promise (to myself) to blog more often, to get back to writing about the things that are important to me and articles on any subject which I hope will be of interest to my readers. I’ve some recipes to put up, gardening features and, well, back to what it was when I first began.

100_6381I mentioned I’m in my garden. It’s had a bit of sorting out year, with many shrubs pulled out, plants divided and moved and it’s beginning to come into its summer glory thanks to a packet of wild flower seeds costing £1 from Lidl, and scattered all around the garden. I think every seed has come up and with a promise of much more to come. Will certainly buy that again. I haven’t done as much to it as I’d planned though – lousy weather and lousy joints have put 100_6380paid to a lot of that, and the cost of shrubs in the garden centres – extortionate this year! Still, there’s always next and I already have a lot mapped out for spring 2015. I’ve also got a new bird feeder which the birds are loving and I love because it brings them much closer to the patio and means in winter I won’t have to venture across muddy, wet, frozen grass to get to.

Well, that’s about it for now.  Hope you all come back soon.

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