by Nisha Katona
This is how Europeans redecorate their gut flora after the Christmas excess! This is a great Eastern European dish. Its so light, tangy and full of flavour that it often sits with meat as a carbohydrate replacement. No one misses lumpen spuds with this stunner at the table. When I make this, I use 8 cucumbers and it still goes in a flash. All the vitamins, and all the pleasure.
1 level tablespoon of distilled vinegar
1 tablespoon sugar
1/2 teaspoon salt to taste
1/2 crushed clove garlic
pinch of paprika (optional)
2 tablespoons creme fraiche (optional)
- Peel and slice the cucumbers using the slicing bit of your grater.
- Add in all the ingredients and toss.
- Taste and check the sweet,salt,sour balance. If you want it more sour then add more vinegar. This dish is a matter of taste and you will make it your own.
- You can add creme fraiche or not depending on how light you want the dish. Try both ways and see which you prefer. The cucumbers will release their juice and an incredibly delicious liquor will form as the dish sits. Drink it and taste the goodness!
You can check Nisha’s video tutorial at www.nishakatona.com