Cucumber Yoghurt Espuma Recipes

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA

Indian Cucumber and Yogurt Salad: Cucumber Raita image

Provided by Aarti Sequeira

Time 10m

Yield about 4 cups

Number Of Ingredients 7

Ingredients

2 cups plain whole milk or low-fat yogurt
2 cups grated English or Persian cucumber (unpeeled)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
Freshly ground black pepper

Steps:

Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

EASY GREEK YOGURT CUCUMBER SAUCE

Easy Greek Yogurt Cucumber Sauce image

This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant's tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.

Provided by Polly Rinas Janos

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 8h25m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup plain yogurt
1 cup sour cream
1 teaspoon white vinegar
½ teaspoon lemon juice
1 small cucumber - peeled, seeded, and finely chopped
1 green onion
1 garlic clove, minced
¼ cup crumbled feta cheese
½ teaspoon oregano
¼ teaspoon lemon zest
salt and pepper to taste

Steps:

Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.

Nutrition Facts : Calories 52.8 calories, Carbohydrate 2.3 g, Cholesterol 10.7 mg, Fat 4.1 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 62.7 mg, Sugar 1.3 g

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Tzatziki Sauce (Yogurt and Cucumber Dip) image

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.

Provided by Lobbylady

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 10h25m

Yield 16

Number Of Ingredients 7

Ingredients

1 (16 ounce) container low-fat plain yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste

Steps:

Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g

CUCUMBER, YOGURT AND DILL SALAD

Cucumber, Yogurt and Dill Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cucumbers, cut into 2-inch-long pieces
1 small red onion, sliced
Kosher salt and freshly cracked black pepper
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons hot sauce
1 clove garlic, grated or minced
1/3 cup finely chopped fresh dill

Steps:

Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

CUCUMBER YOGURT SAUCE

Cucumber Yogurt Sauce image

Provided by Food Network

Categories condiment

Time 1h10m

Number Of Ingredients 9

Ingredients

2 cups yogurt
1 cucumber, peeled, seeded and chopped
1 shallot, minced
1 tablespoon parsley, minced
1 tablespoon finely chopped mint
1/2 teaspoon cumin, ground
1 tablespoon olive oil
1 large pinch salt
Ground white pepper, to taste

Steps:

Drain the yogurt in a cheesecloth-lined strainer set over a bowl for 1 hour.
In a bowl, combine all ingredients. Serve as a salad dressing or as an accompaniment with spicy foods, such as vegetable curry.

CUCUMBER YOGHURT ESPUMA

CUCUMBER YOGHURT ESPUMA image

Categories Vegetable

Number Of Ingredients 5

Ingredients

Ingredients for the 1 l iSi Gourmet Whip:
0.5 kg salad cucumbers
0.5 kg yoghurt (3.5% fat)
5 sheets of gelatine
dill,salt,white pepper

Steps:

Preparation Wash the cucumbers and cut them into pieces without peeling them. Combine cucumber pieces, yoghurt and spices, purée in a blender and strain through a fine sieve. Soak gelatine in cold water. Place the squeezed out sheets into a saucepan with a little bit of the mixture and, constantly stirring, dissolve the gelatine. Next, add the cucumber blend to the gelatine and pour this mixture into the iSi Gourmet Whip. Screw in 2 iSi cream chargers, one after the other, and shake vigorously. Chill in the refrigerator for several hours. Shake the whipper vigorously upside-down before dispensing. For preparation in the 0.5 l Gourmet Whip take half the ingredients and use 1 charger. Tip Before pouring in the mixture, place the iSi Gourmet Whip on ice. Excellent addition to salads and prawns.

CUCUMBERS IN YOGURT

Cucumbers in Yogurt image

Categories Dairy Garlic Vegetable Side No-Cook Vegetarian Quick & Easy Yogurt Buffet Cucumber Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings (as part of mezedes)

Number Of Ingredients 4

Ingredients

2 cups plain whole-milk yogurt (14 to 16 ounces; preferably Greek)
1 (14- to 16-ounce) seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, and cored
1 1/2 teaspoons kosher salt
2 medium garlic cloves

Steps:

If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour. Discard liquid.
While yogurt drains, cut cucumber into 1/2-inch cubes. Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, then drain 1 hour. Rinse cucumber and pat dry.
Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife. Stir together yogurt, cucumbers, garlic paste, and salt to taste in a bowl.

CUCUMBERS WITH YOGURT

Cucumbers with Yogurt image

Provided by Marian Burros

Categories easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

Ingredients

3 or 4 small pickling (Kirby) cucumbers or 1 large
1/2 cup plain yogurt
1/2 teaspoon lemon juice
1/4 teaspoon minced chives
1/4 teaspoon dry mustard
1/8 teaspoon paprika
Salt and freshly ground black pepper to taste
1 small clove garlic, finely minced

Steps:

If cucumber is waxed, peel it. Kirby or pickling cucumbers do not require peeling since they are not waxed.
Slice cucumbers thinly.
Combine remaining ingredients and mix well. Stir in cucumbers and serve.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1378 milligrams, Sugar 12 grams

CUCUMBER-YOGURT SAUCE

Cucumber-Yogurt Sauce image

Provided by Joan Nathan

Categories condiments

Time 10m

Yield 4 1/2 cups

Number Of Ingredients 10

Ingredients

1 large seedless cucumber, peeled and diced
1/2 cup raisins
3 cups yogurt
1/2 cup sour cream (optional)
1/4 cup chopped scallions
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh dill
2 cloves garlic, peeled and crushed
3 tablespoons chopped walnuts
Salt and pepper to taste

Steps:

In a large serving bowl, combine all ingredients. Mix thoroughly, and season to taste with salt and pepper.
Refrigerate at least 1 hour before serving.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 304 milligrams, Sugar 9 grams

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS

Spicy Cucumbers With Yogurt, Lemon and Herbs image

This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.

Provided by Yewande Komolafe

Categories easy, salads and dressings, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds Persian cucumbers (about 8), ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces
1 teaspoon kosher salt, plus more to taste
1/4 cup grapeseed oil or other neutral oil, such as canola, safflower, sunflower oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon red-pepper flakes
2 scallions, trimmed and thinly sliced
2 teaspoons apple cider vinegar
1 cup full-fat Greek yogurt
1/2 cup mint leaves, thinly sliced
1/4 cup dill, chopped
1/4 cup parsley leaves and tender stems, chopped
1 lemon
2 tablespoons olive oil
Black pepper
1/4 cup pine nuts (optional)

Steps:

Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.

CUCUMBER YOGURT SALAD

Cucumber Yogurt Salad image

This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes

Yield Makes 3 cups

Number Of Ingredients 5

Ingredients

1 cucumber, peeled, seeded, and chopped (about 1 cup)
2 cups plain yogurt
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon coarse salt
Pinch of cayenne pepper

Steps:

Mix all ingredients together in a medium bowl. Chill and serve.

CUCUMBER SALAD WITH YOGURT

Cucumber Salad with Yogurt image

This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.

Provided by barbara

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 large English cucumber, peeled and thinly sliced
1 (5 ounce) container plain yogurt, or more to taste
2 teaspoons white sugar
1 tablespoon cider vinegar
½ teaspoon salt

Steps:

Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g

CUCUMBER YOGHURT RAITA

Cucumber Yoghurt Raita image

Very cool and refreshing side dish, goes very well with spicy curries, naan bread and even grilled meat. This can be made upto a day in advance, cover and refrigerate and stir before serving.

Provided by AaliyahsAaronsMum

Categories Low Protein

Time 5m

Yield 500 ml

Number Of Ingredients 9

Ingredients

1 cucumber, unpeeled, seeded and grated
1 -2 spring onion, finely chopped
1 garlic clove, grated
1/2 tablespoon fresh ginger, grated
2 tablespoons of fresh mint, finely chopped
3 tablespoons lemon juice
375 ml plain yogurt
salt and pepper
1 teaspoon cumin seed, toasted, for garnish

Steps:

Combine cucumber, spring onion, garlic, ginger, mint, lemon juice and yoghurt in a bowl.
Season with salt and pepper to taste.
Cover and refrigerate for 30 minutes to allow flavours to blend.
Sprinkle over cumin seeds just before serving and serve chilled.

Nutrition Facts : Calories 0.6, Cholesterol 0.1, Sodium 0.4, Carbohydrate 0.1, Sugar 0.1

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