What to do when a lot of cucumbers.. when all year round fresh fruits and vegetables, when there is no special need for pickles... and a lot of cucumbers... What I just did... My experiments with baking stuffed cucumbers (meat, rice), frying were very successful. And then I got a recipe for French cuisine-cucumber gratin with cheese "Roquefort". Those who love blue cheese should be like!
| 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
- Cucumbers peel, cut in half, free from seeds and cut into thin half rings. Season with salt and place in colander for about 1 hour, to drain excess fluid.
- Aromatic herbs should be washed, dried and finely chop. Mix with cucumbers and pepper.
- Form for baking grease with oil, put the bottom of the form with cucumber mixture. Top with the crumble cheese "Roquefort"
- Whisk the egg yolks with yogurt and a pinch of salt until creamy. Separately, beat whites until stable peaks. Gently mix with a spatula yolk-yogurt mixture.
- Spread the mixture on top of cucumbers, sprinkle with regular hard cheese and breadcrumbs.
- Bake in a preheated oven for 20-25 minutes. Serve hot or cold (at your discretion).
- Bon appetit!!!
