What to do when there are a lot of cucumbers.. when there are fresh fruits and vegetables all year round, when there is no special need for pickles... and lots of cucumbers... What I just did... My experiments with baking stuffed cucumbers (meat, rice), frying were very successful. And then I came across a recipe for French cuisine - a gratin of cucumbers with Roquefort cheese. Those who love blue cheese should like it!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 4 pieces Cucumber
- 80 gram Cheese hard "Roquefort" or any other with blue mold +2 tablespoons of ordinary hard cheese
- 1 tablespoon Dill
- 1 tablespoon Mint
- 1 tablespoon Tarragon
- 1 piece Lemon zest
- 2 tablespoons Chicken eggs
- 200 gram Yogurt you can use cream
- 2 tablespoons Bread crumbs
- 2 tablespoons Olive oil
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Peel cucumbers, cut in half, free from seeds and cut into thin half rings. Add salt and drain in a colander for about 1 hour to drain excess liquid.
- Fragrant herbs should be washed, dried and finely chopped. Mix with cucumbers and pepper.
- Grease the baking dish with oil, lay out the bottom of the mold with cucumber mixture. Sprinkle crumbling Roquefort cheese on top
- Whisk the egg yolks with yogurt and a pinch of salt until creamy. Separately, whisk the whites to steady peaks. Gently mix the yolk-yogurt mixture with a spatula.
- Put the mixture on top of the cucumbers, sprinkle with ordinary hard cheese and breadcrumbs.
- Bake in a preheated oven for 20-25 minutes. Serve hot or cold (at your discretion).
- Enjoy your meal!!!
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