Receipts

Verrines with cucumber and yoghurt

Verrines with cucumber and yoghurt


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A fresh and light recipe ideal for starter. Rich in fiber and folate, cucumber is also low in calories, and is a food of choice during these nine months.

Ingredients:

For 4 verrines

  • 1 cucumber
  • 2 stirred natural yogurts
  • 2 medium tomatoes
  • 1 new onion
  • 1 C. vinegar
  • 1 C. tablespoon of olive oil
  • salt
  • pepper

Preparation:

Peel and seed the cucumber. Slice 3/4 of the cucumber and cut the rest into small cubes. Salt the minced cucumber and leave to drain for 3 minutes in a colander.

Wash the onion and chop it with the stems.

Scald the tomatoes, peel them, seed them and cut them into small cubes.

In a salad bowl, mix the drained cucumber with the stirred natural yogurts, chopped onion, oil, vinegar and pepper.

Spread in 4 verrines and sprinkle with diced cucumber and diced tomatoes.

Serve well fresh.