Cucumber Curls In Butter And Mint Food

CUCUMBER SALAD WITH MINT

Steps:

• Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
• Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
• Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
• In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
• Make-Ahead Instructions: This salad can be made up to 12 hours ahead of time. Cover and refrigerate until ready to serve.

BUTTER CURLS

Steps:

• To make butter curls, start with a stick of butter that has been at room temperature a few minutes but is still firm. The butter needs to be soft enough to peel without falling apart but cold enough to hold its shape. Heat spoon or butter curler in the very hot water, then pull firmly over the stick of butter to form curls. If the curls break the butter is too cold. Reheat the butter curler as needed.

CUCUMBER & MINT RELISH

Steps:

• Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl.
• Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint.

CUCUMBER-MINT SALAD

Steps:

• Peel cucumber and chop into 1/4-inch cubes.
• Combine all ingredients in bowl and mix.
• Serve at room temperature.

CUCUMBER MINT TEA SANDWICHES

Steps:

• Place cucumber slices between layers of paper towels to remove excess moisture.
• In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
• Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
• Makes 8 whole sandwiches, or 16 halves, or 32 fourths.

MINT-CUCUMBER TOMATO SANDWICHES

Steps:

• Spread butter over 4 slices of bread. Layer with cucumber and tomatoes; sprinkle with salt, pepper and mint. Top with remaining bread. If desired, cut each sandwich into quarters.

CUCUMBER MINT TEA SANDWICHES

Steps:

• In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.