Lunch, 10-20 minutes

Ingredients

• 2 slices of rye bread
• herb cream cheese
• 2 mini cucumbers
• 2 slices of German bread
• cream cheese
• 2 slices of naturally smoked trout fillet

Preparation

Spread the slices of rye bread with herb cream cheese on one side. Wash the cucumber and slice it into thin rounds. Put a thick layer of cucumber slices on one of the slices of rye bread and cover it with the other slice of bread. Spread the top with herb cream cheese as well and cover this with slices of cucumber. Cut the sandwich twice diagonally and put cocktail sticks in it.

Spread the slices of German bread with plain cream cheese or mayonnaise with 1-2 teaspoons of horseradish sauce added to it. Put slices of smoked trout fillet and the cucumber slices on top. Cut the slices of bread in half diagonally.

Main course, 10 – 20 minutes, serves 2

Ingredients

• 1 thin leek
• 100 grammes of mange tout
• ½ cucumber
• ½ pack of lamb's lettuce
• 150-200 grammes of white rice
• 1-2 tablespoons of peanut oil
• 200 grammes of pork tenderloin satay in pieces
• 50 grammes of unskinned peanuts

Preparation

Bring 2 litres of water to the boil in an electric kettle.
Slice the leek in rings at an angle, using the green part as well. Wash the leek thoroughly in a colander and let it drain.
Top and tail the mange tout.
Cut the cucumber in half lengthwise and slice the two halves into small crescents.
Trim the roots from the lamb's lettuce.

Put the mange tout in a saucepan, pour ½ litre of boiling water on top, bring the water to the boil once again and blanch the mange tout for 5 minutes. Allow them to drain.

Sprinkle the rice in a saucepan. Pour the rest of the boiling water on top, stir and bring the water to the boil once again. Boil the rice for 10 minutes. Let the rice drain in a sieve and let it cool.

Heat up a dry wok. Pour the oil into the wok, along the edge. Stir-fry the pieces of satay for 5-6 minutes. Add the white of the leek and stir-fry for 2 minutes. Add the mange tout, the cucumber and the green part of the leek and stir-fry for 2 minutes. Spoon the rice into the wok and stir-fry everything for 3-4 minutes, until the rice is colouring lightly. Finally, mix everything together with the lamb's lettuce and scatter the peanuts over it.

Main course, 20 – 30 minutes, serves 4

Ingredients

• 1 cucumber
• 200 grams tagliatelle
• 1 bag of rucola
• 4 cherry tomatoes
• 4 tablespoons olive oil
• teaspoon of dill
• 1 onion

Preparation

Bring the tagliatelle to the boil, cook according to the instructions on the packet and then allow to cool. Wash the cucumber and slice it into long strips with a peeler or a cheese slicer. Finely chop the onion. Stir everything together with the rocket in a large bowl. Pour over the olive oil. Garnish with dill and cherry tomatoes.

Recipe and photography by Hedy and Sharon Willems, Willems cucumber nursery