This is a two in one post for you to enjoy. It combines the One Ingredient Cucumber Round-Up as well as a new bake from me. How does an allotment berry galette with cinnamon spelt pastry sound?
Both Nazima and I took the month of August off from hosting the One Ingredient blogging challenge but we are back with a soon to be revealed September ingredient for you. So, here is a very belated round up of some truly delicious cucumber ideas. Starting with…..
Angie at CAKE PHOTOS LIFE features a refreshing summer drink using cucumber as one of her chosen ingredients. Making a lemon juice, sugar syrup and soda water base, Angie then adds in chopped strawberries, peeled and chopped cucumber and fresh mint. This sounds like a perfect way to enjoy summer in a glass. Sorry, couldn’t upload your photo Angie x
Sarah at THE GARDEN DELI created a cucumber salad with tahini mayonnaise dressing. Sarah mixes chopped cucumber with parsley and mint before adding a lemon and tahini flavoured home-made mayonnaise. This would be perfect as a summer side dish and Sarah suggest that any left over mayo can be enjoyed with chips. I think it would be great with Falafels too!
Elizabeth of ELIZABETH’S KITCHEN DIARY whizzed up some fruity surprise ice lollies featuring cucumber as one of the ingredients. There are so many goodies in these lollies, the juice of which would also be fantastic as a super smoothie. Imagine pineapple, apple, cucumber, broccoli, celery, beetroot and lime together. They make lollies of the most wonderful dark bramble red. A must try for me.
Caroline at CAROLINE MAKES put together a watermelon and Feta salad which included cucumber. Caroline created a Greek style salad here using watermelon, cucumber, tomato, green peppers and red onions along with the Feta, basil and lemon juice. A healthy yet very tasty salad dish that is packed full of goodness as well as looking vibrant and zingy. A great summer salad indeed!
Nazima at FRANGLAIS KITCHEN and co-host for One Ingredient created some Sesame prawn Vietnamese spring rolls which included cucumber in them. Vietnamese food is packed full of herbs,aromatic flavours and chilli heat without being heavy. Nazima has created these Vietnamese spring rolls to highlight just how good they can be. Rice paper rolls are brilliant and keep for ages. Her filling of prawns, herbs and vegetables is totally divine. As a light yet filling lunch, why not give them a go?
I made a CHILLED CUCUMBER & GHERKIN SOUP with a Greek salad relish. I have always loved cucumbers and gherkins even more so. Here is a summer soup idea that combines them both for all of you gherkin fans out there, enjoy!
Thanks to all of you who entered and I hope to see you back for more One Ingredient entries in September 🙂
Now a little something I made from the harvest down at the allotment this weekend. The fruits have been far more of a successful than the vegetables this year. I have made both rhubarb and blackberry vodka, blackberry & tayberry jam, rhubarb jam, marrow chutney and pickles and am hoping to make some rosehip syrup and elderberry gin.
With a mixture of odds and ends that I collected after the vodka had been brewed I decided to make a galette, using gooseberries, blackberries, raspberries, red currants, blackcurrants and tayberries. I thought a spelt and cinnamon crust would work well with it and also decided to replace the sugar content with date syrup, to create an almost virtuous open topped pie!
The recipes I used to make this galette have been adapted from two different blogs so I will give you the links and tell you how I adapted the recipes.
Allotment mixed berry galette with a cinnamon & spelt pastry
For the filling:
Mixed berries galette by TARTELETTE
I used the pie filling but replaced the 1/4 cup honey with 1/4 cup date syrup.
I did not use the lemon zest or juice.
I used a combination of tayberry, blackberry, blackcurrant, raspberry, redcurrants & gooseberries and sprinkled the pastry base with some biscuit crumbs to prevent the juices seeping into the pastry.
For the pastry:
I adapted Shu Han’s recipe from MUMMY I CAN COOK
I used 300g spelt flour
I added 1tbsp caster sugar & 1/2tsp ground cinnnamon
I used 200g unsalted butter
I added 3 splashes of water and none of the cider vinegar as I had used it all in my pickles!