SWEDISH CUCUMBER SALAD
A delcious sweet and sour salad that is always served with their famous meatballs
Provided by Darlene at International Cuisine
Categories Side Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Wash and slice the cucumber as thinly as you can or use a mandolin
- Put the cucumber slices in a colander and sprinkle with salt and place a plate with something heavy on it to press the cucumbers. Let sit for about 10 minutes.
- While the cucumbers are sitting you can whip up the pickling sauce.
- In a sauce pan put all the remaining ingredients except the parsley into the pan and warm up until the sugar is dissolved. Remove from stove and stir in the parsley.
- Squeeze or press out any excess liquid from the cucumbers and put the cucumbers in a shallow dish or jar.
- Pour over the pickling sauce and put in refrigerator for at least one hour before serving
- These will last several days in an airtight container in the fridge.
Nutrition Facts : Calories 48 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 585 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
CARAWAY BREAD
A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges)
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
MOM'S CUCUMBERS
Tasty marinated cucumbers. Ideal for a fresh side salad.
Provided by Karen
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
- In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 469.1 mg, Sugar 13.1 g
CUCUMBER VINAIGRETTE WITH MUSTARD AND CARAWAY SEEDS
This dressing is delicious on potato, fish or shellfish salads as well as those made of chopped pork.
Provided by Molly O'Neill
Categories condiments, salads and dressings
Time 5m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Whisk the cucumber juice, yogurt and mustard together in a medium bowl. Whisk in the caraway seeds, scallions, salt and pepper. Taste and adjust seasoning if needed.
Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 153 milligrams, Sugar 2 grams, TransFat 0 grams
EASY DELICIOUS MARINATED CUCUMBER SLICES
Cool cucumbers, zesty onions and snappy bell peppers in a salty-sweet bath. Yummy as a refeshing salad or a delicious edible garnish. Great for using up your garden's cucumbers! No canning or pickling experience required!
Provided by SaraFish
Categories Vegetable
Time 20m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in saucepan and bring to a boil, stirring so the sugar dissolves.
- Turn off heat and set aside for about 5 minutes.
- Slice vegetables and place in large mixing bowl.
- Pour vinegar mixture over veggies and toss a bit.
- Layer in a large flat dish (I use my Pyrex 13 by 9 pan) that has a tight fiting lid.
- Refrigerate, covered, for at least one whole day (but a couple days is even better).
- Stir every 6 hours or so to be sure all cucumbers get marinaded.
- Serve chilled as a salad or as a delicious edible garnish.
CARAWAY SEED CAKE
Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds
Provided by Natasha Illingworth
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
- Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
- Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD
Kurt Gutenbrunner is a New York chef, and this potato salad is quite different from the normal mayonnaise-based but very flavorful.
Provided by AmyZoe
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
- Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
- Bring to a boil and cook until potatoes are just tender.
- Drain, peel, and slice into a bowl while still warm.
- Season with salt and pepper.
- In a saucepan, bring stock and onion to a simmer.
- Add to potatoes, and toss gently until silky and lightly thickened.
- Fold in mustard, vinegar, and oils.
- Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
- Fold cucumbers into potato salad.
- Add more salt, pepper, and vinegar if needed.
- Add sour cream, creme fraiche, or yogurt if wanted.
- Serve as first course or side dish.
Nutrition Facts : Calories 290.6, Fat 12.3, SaturatedFat 2.1, Cholesterol 4, Sodium 129.4, Carbohydrate 40.9, Fiber 6.1, Sugar 5.1, Protein 5.5
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