Week two of the monthly challenge and another seven days of eating sustainable (local, seasonal & healthy) are already over. Berries still play a big role in my current diet, but this week I discovered that it’s also cucumber time! Oh, and how I love my braised cucumbers! It’s a dish that reminds me always of my childhood. But you may do so much more with cucumbers – for example this delicious recipe:
Cucumbers and Potatoes in Mustard Sauce
Ingredients: 1-2 big country cucumbers (peeled and diced), 400 g potatoes (peeled and diced), 1 minced onion, 2 TblSps oil, 1TSp mustard seeds, 1 TblSp mustard, 100 g sour cream, 2 TblSps flour, 150 ml vegetable stock, salt, pepper, sugar, a handful of dill.
Preparation: Fry the diced potatoes, cucumbers and minced onions for 5 minutes in the oil. Add mustard seeds and mustard, fry for another two minutes. Mix the sour cream with the flour and add together with the stock to the vegetables. Season with salt, pepper and sugar. Boil up and let it cook for 15 minutes on a medium flame. Add the dill and season to taste. If you like, serve with (tofu-) sausages.
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