FOR THE LOVE OF VEG
The Australian Women's Weekly Food|Issue 91
Celebrating the beauty and simplicity of fresh vegetables.
FOR THE LOVE OF VEG

Smashed cucumber salad

PREP TIME 20 MINUTES SERVES 4

1 telegraph cucumber (400g) 

2 Lebanese cucumbers (260g)

170g baby cucumbers

50g dry-roasted edamame

⅓ cup (65g) black and white sesame seeds, toasted

½ teaspoon shichimi togarashi

2 teaspoons sea salt flakes

APPLE CUCUMBER DRESSING

1 Lebanese cucumber (130g), chopped

1 small green apple (130g),  cored, chopped

2 tablespoons mirin

2 tablespoons rice wine vinegar

2 tablespoons extra virgin olive oil

1 Cut telegraph cucumber into large chunks, then lightly smash with a mallet until crushed. Using a mandoline or V-slicer, slice Lebanese cucumbers lengthways into thin ribbons. Cut baby cucumbers in half lengthways. Combine cucumbers in a large bowl.

2 Make apple cucumber dressing.

3 Combine edamame, sesame seeds, togarashi, and salt flakes in a small bowl.

4 Arrange cucumber salad on a serving platter; drizzle with dressing, then top with edamame seed mix. APPLE CUCUMBER DRESSING Place ingredients in a small food processor; process until smooth. Season to taste.

Crispy potato pancake with yuzu cream

PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 2-4 AS A STARTER

1.2kg desiree potatoes, peeled

2 tablespoons bottled yuzu juice

2 teaspoons caster sugar

1½ teaspoons sea salt flakes

هذه القصة مأخوذة من طبعة Issue 91 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Issue 91 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.

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