Tag Archives: Cucumber

Have you ever…

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…tried these toppings on your bread or toast?

Lunch

Tasty toppings

This is my lunch: two slices of wholewheat bread with two interesting toppings. The first slice is covered in mashed up avocado pear and sprinkled with salt. Avo is one of my all-time favourites: I enjoy it plain (it complements curries quite nicely), salted (as described above) or mashed into a zesty dessert with sugar and lemon juice. Yum!

The second slice of bread is topped with cheddar cheese and celery sticks. It’s a delicious combo that my mom introduced to our plates when I was young. Somehow the tangy cheddar and crunchy celery work really well together.

Since my mom has been baking her own bread for decades, our family ate a lot of bread – which of course led to lots of experimenting with different toppings. Here’s a list of a few of the most creative ones I’ve tried over the years. (Warning: not all are healthy, and some are an acquired taste!)

  • Thinly spread mayonnaise sprinkled with mixed herbs
  • Chutney and cheese
  • Banana and cheese
  • Marmite (a salty yeast spread) and cheese
  • Apricot jam and cheese (yes, I really like cheese!)
  • Chutney and lettuce
  • Fruit mince (it’s especially amazing on crispy toast)
  • Cottage cheese and bell peppers
  • Strawberry jam and cream
  • Sardines with lemon juice
  • Honey (best on toast)
  • Cottage cheese and cucumber
  • Pastrami and gherkins
  • Grated apple and spices (on toast, baked in the oven)

Have you ever tried any of those? What’s your favourite topping for bread or toast?

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Salmon cucumber cups

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As an appetiser in the first course of my 7-course dinner, I made these simple, sweet cucumber cups. You can find endless variations on this idea around the web, but the recipe below is my own.

Salmon cucumber cups

Salmon cucumber cups served with vine-ripened cherry tomatoes and cream cheese squares

1 large English cucumber

1 tin Alaskan red salmon, cleaned

2 T mayonnaise

1 T chutney

1 T tomato sauce

Salt and pepper to taste

A splash of lemon juice

 

1. Peel the cucumber in any design you prefer. Discard the rounded end bits.

2. Slice the cucumber into 4–6 rounds of about 3 cm each.

3. Using a teaspoon or a melon baller, remove most of the insides of each round, to form a little cup.

4. Mix all the other ingredients together and spoon into the cucumber cups.

 

These were easy to make ahead of time, and the crisp cool cucumber offered a refreshing contrast to the sweet, tangy fish mix. As you can see, I served them with Kiri cream cheese squares and cherry tomatoes. Yum!

Appetiser course