The pickled cucumber bit

I have just realised that I mentioned delicious pickled cucumbers in my last post and didn't say how to make them!

They are incredibly easy and the idea was given to me by my lovely friend Svetlana. I changed the recipe she gave me ever so slightly as she suggested that it should be made the night before, and I only had an hour! Bit last minute. Svet's recipe doesn't use balsamic vinegar and relies on fresh dill, which sadly I couldn't get hold of in time. (With only an hour to spare!).

Another fab friend Ruth also has a pickled cucumber recipe that I will find the secrets to and share here!

Easy Pickled cucumber:

Half a cucumber
Balsamic vinegar (sloshes of it)
Soda water
Rock salt (lots)
Garlic (as much as you like)
Dried basil
Dried Sage
Peppercorns

Method 1  (my one hour panic version):

1 - Thinly slice the cucumber. Chop the garlic
2 - Place a layer of cucumber in a dish. Sprinkle the dried herbs, chopped garlic and peppercorns over the cucumber. Sprinkle lots of salt all over the mix.
3 - Repeat this until you've used up all of the cucumber.
4 - Remember to use a lot of salt so that it soaks into the cucumber
5 - Slosh some balsamic vinegar over the cucumber mix. Not too much, just enough to cover the base of the bowl.
6 - Top this up with soda water.
7 - Put a heavy bowl on top to make sure the cucumber is covered in the vinegar/soda water mix.
8 - Leave this to stand for an hour or so and then eat!

Method 2 (Svet's less rushed version)

Use the ingredients as above but use fresh fennel rather than the dried herbs. No balsamic vinegar is needed.

1 - Thinly slice the cucumber. Chop the garlic.
2 - Place a layer of fresh dill, peppercorns and garlic in the dish. Add the cucumber. Then another layer of fresh dill, peppercorns and garlic.
3 - For every litre of fizzy / soda water add at least 4 - 5 tablespoons of salt.
4 - Sprinkle the salt over the mix. Add the water.
5 - Add a heavy bowl on top to keep the mix under the water.
6 - Put on one side over night or at least 24 hours.
7 - Eat!

You can slice it a bit thinner than this!

While visiting Svet I also had the chance to try pickled tomatoes, which were a complete revelation. Amazing things! I need to try making those next time.

Aubergine Pizzas

I've mentioned this on a few occasions and to quite a few people, but I have a serious deficiency in creative ideas for veggie dishes. Shame on me.

I am slightly meat focussed and it there isn't a sprinkling or pork or chicken or fish, I struggle. So, while moaning about not knowing what to cook for a veggie friend that was visiting, a lovely colleague in work passed on a really tasty recipe that would go down a treat.

I've had a bit of a google and have found a few variations on this dish and while apparently the version I have been given is for a starter, it works really well as a main meal. In fact, I've had it twice since serving it up to my veggie friend!

Aubergine Pizzas for two
(or starters for four!)

Ingredients:
2 aubergines
small cherry tomatoes
approx 500g of mozzarella cheese
fresh basil tomato sauce / pasta sauce
Two sliced garlic cloves.
Olive oil
Lemon juice
Rock salt
Tin of anchovies (or fresh) - optional as it's mainly a veggie dish!

Method 
Pre-Heat the oven to gas mark 5.
1 - Slice the aubergine into approx 2 cm thick round slices.
2 - Brush olive oil over both sides of the aubergine slices. Drizzle lemon juice over them and sprinkle some rock salt.

 

3 - Place the slices under a grill and cook for a few minutes, turning the slices over and cooking both sides until they start to colour.
4 - Take the slices from the grill and place in an oven dish with sides. Spread the tomato sauce over the slices, adding sliced garlic if you like the taste.

 

5 - Slice the mozzarella and place a piece on each of the aubergine slices. Add torn fresh basil leaves.
6 - Halve the cherry tomatoes and place one or two on top of each aubergine slice.

 

7 - If you like anchovies, you can add one to each of the slices now. make sure you keep them away from the purely veggie slices though.
8 - Now bake in the over for about 20 minutes.
9 - The tomato sauce and cheese may spread about a bit, but this just adds an extra dimension to this super tasty meal.
 

 This really can be used as a starter, but with some pickled cucumber this is a very very tasty main meal.