Cool Cucumber And Aloe Frappe With Lemongrass Recipes

15 CUCUMBER RECIPES: CUCUMBER SALAD & MORE!

Steps:

• Thinly slice the shallots. In a small container, stir together the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
• Meanwhile, thinly slice cucumbers and place them in a colander (if using standard cucumber, peel them first; English cucumbers don't need to be peeled). Toss the slices with several larger pinches of kosher salt and rest 45 minutes. Remove them from the colander and pat them dry.
• When ready to serve, gently stir together the cucumbers and dressing (don't stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you'd like to prepare it in advance, refrigerate the components separately until serving.

'SPRING CHICKEN' SOUP WITH ARTICHOKES, WHITE BEANS AND LEMONGRASS

Steps:

• Heat the oil in a 3-quart soup pot over medium heat. When the oil is hot, add the onion and cook until tender and fragrant, about 2 minutes.
• Trim 1 inch away from the white end of the lemongrass, then cut off the green tops of the stalk and discard. Bash the lemongrass with the flat end of a meat mallet until the stalk is flattened. Cut the stalk in half, then slice one half lengthwise into strips, and finely mince the other half.
• Add the garlic and minced lemongrass to the pot, give a good stir and cook for another 2 minutes. Stir in the white beans, artichokes and soy sauce. Season with 1/2 teaspoon salt and pinch of pepper and give another good stir. Add the Basic Chicken Stock and shredded chicken, drop the remaining lemongrass strips into the soup and allow to simmer for 30 minutes.
• Remove any large lemongrass strips before serving. Garnish with freshly torn parsley or cilantro as desired.
• Cut the chicken carcass bones in half, through the backbone. Place all of the chicken bones into a soup pot along with the carrot, celery, onion and parsley stems. Pour water into the pot until all of the ingredients are covered. Bring the pot to a boil over medium-high heat. When the water reaches a boil, reduce the heat to low. Allow the stock to simmer over low heat, uncovered, occasionally skimming off any foam that forms on the top, for 2 hours.
• Strain the stock through a fine-mesh strainer. Discard the bones and vegetables. Use the stock immediately, or chill the stock overnight in the refrigerator. The next day, remove any fat and solids that have gathered on the surface. The stock will keep in the refrigerator for up to 5 days, or can be frozen for future use.

STEAMED SNAILS WITH LEMONGRASS

Steps:

• Start by soaking the mushrooms in hot water until soft. Steam the escargot for 10 minutes. Spoon out the meat and mince. Wash the shells and set aside. Mix ground meat, mushrooms, escargot, dill, and pepper. Add the salt, sugar, and chili.
• Take the outer leaves of lemongrass and fold them in half. Tuck the lemongrass leaves into the shell, leaving some leaves sticking out. Fill the shell with the meat mixture, making sure the meat is pressed down onto the lemongrass leaves. Steam for 10 minutes and serve hot.

ALOE-RITAS (ALCOHOL OPTIONAL)

Steps:

• Place everything in a cocktail shaker or blender and serve with or without a salt rimmed glass.

LEMONGRASS CUCUMBERS

Steps:

• Peel the cucumber, cut in half lengthwise and scoop out seeds. Slice diagonally 1/4" thick.
• Toss with the salt, set aside for 10 minutes, then drain.
• Toss the cucumber slices with the vinegar, oil, sugar and pepper flakes.
• Serve immediately or refrigerate and serve.
• Enjoy!

ALOE VERA DRINK

Steps:

• Add the coconut water, aloe vera, cucumbers and apples to the carafe of a blender and puree until smooth. Strain if desired. Serve immediately over ice.