Cucumber Pasta ?

Hi,
I tried Courgette Pasta the other night, fried in butter version.
You can only get a limited amount of Pasta till you hit the Seed part on Courgettes, or they are so small.
Just thinking an English Cucumber may be a very good alternative, as it would be easier, and produce more ?
Its used in some Thai or Indian Stir Fries
Has anyone tried it as Pasta?

I haven't tried it with cucumber. They are quite delicate and are full of water so not sure if it would work. Would be interested to hear how you get on though. Courgettes are growing like weeds in my garden at the moment so spaghettifying them is a good way to use them up.

Haven't tried them yet, they are currently very costly here in the Colony as it the beginning of summer, in a few weeks they will be giving them away!
I grow Baby Marrows(Courgettes) and my seed is just coming up, I will let a few grow bigger than normal, and they should work well.
How do you prepare your Courgette Pasta?

I make courgettes into spaghetti using a cheap julienne peeler I got on eBay. I give them a quick stir fry in some coconut oil then add flavour with fresh basil, sun dried tomatoes, crumbled feta and flaked almonds. Fast food!

Thanks,
Sounds good, more additions than I have tried , but ill play around
No offence, but im trying something new, I've got to the stage that I don't want to see a Cauliflower im Cauliflowered out !!( if that is a word)
It will pass in a week or so.

LOL no offence taken. My avatar is just a couple of random caulis, it's not my portrait.

Another way I make courgette spaghetti is in a spicy tomato sauce. Squashed tinned tomatoes, garlic, ginger, chilli, lemon juice. That's nice too.

Avocado Sevenfold wrote:LOL no offence taken.  My avatar is just a couple of random caulis, it's not my portrait.

Another way I make courgette spaghetti is in a spicy tomato sauce.  Squashed tinned tomatoes, garlic, ginger, chilli, lemon juice.  That's nice too.

Sounds Yummy Thanks

Ingredients serves two
250 grams ground/minced beef
1 aubergine/egg plant
1 red onion
A splash of olive oil
300 ml of double cream
One 400 grams tin of chopped tomatoes
A cup of fresh grated cheddar cheese
Half a red pepper chopped
Half a green pepper chopped
A handful of button mushrooms
Salt, pepper and mixed herbs to taste

Method:
Fry the finely chopped onion with the olive oil in a large frying pan, Americans call this a skillet I believe. When soft add the minced beef and brown. Add the chopped peppers, mushrooms and chopped tomatoes. Allow to come off the simmer and add the double cream, and stir well. Cut the aubergine into thin slices around 6mm/ around a quarter inch thick. Layer up, one layer of aubergine and one layer of the beef mix, in your oven proof dish, adding some salt, mixed herbs and pepper. Place in oven set at 200c for around thirty minutes. Remove and cover with grated cheddar cheese. Place back in the oven and cook for a further 10 minutes or until the cheese is golden brown.

A truly great meal, very easy and lowcarb, enjoy !

Eddie

Thanks Eddie1
I like the Idea of not frying the Egg plant, as they tend to soak up oil, I've always cooked them in a Ribbed Grill Pan, but this is going on my "to try List"

With all the talk and discussion about spaghetti squash recently.

I just wondered, I know courgettes can be a good standby as pasta but did Randburg or has anyone tried it with cucumber?

Just a thought  

All the best Jan

Jan1 wrote:With all the talk and discussion about spaghetti squash recently.

I just wondered, I know courgettes can be a good standby as pasta but did Randburg or has anyone tried it with cucumber?

Just a thought  

All the best Jan

Hi Jan,
Been away for a break at the Sea, but it is still on my Bucket list, I will let you know once I have tried it.

Heres a Cucumber Salad to try while you wait


Cucumber Salad with Mint and Feta
Ingredients

(serves 4)
•500g thin skinned, mild (non-bitter) cucumbers, such as English cucumbers, thinly sliced.
•¼ red onion, thinly sliced and cut into ±25mm segments
•2 or 3 red radishes, thinly sliced
•10 mint leaves, thinly sliced
•White vinegar
•Olive oil
•±120g feta cheese
•Salt and freshly ground pepper

Method

In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately


Let me know if you try it, sounds good ?

My lasagne follows a similar recipe to Eddie's except that I use celeriac instead of aubergine .Slice celeriac thinly and layer in the same way
CAROL

@Randburg
"Been away for a break at sea" Hope you had a nice time. Many thanks for sharing the cucumber and mint salad recipe. Sure sounds good and I love feta cheese too

@Carty
Hi Carol - have never tried celeriac in a lasagne. Will it need a slightly longer cooking time do you think than aubergine?

Thanks

All the best Jan

I usually give it quick boil just for about 3 mins but if I am leaving the lasagne in the oven I just put in raw it needs to be sliced quite thinly
CAROL

I made lasagne recently using slices of marrow instead of pasta, cheese sauce instead of white sauce. It tasted amazing, but was a bit flat in shape when it came out of the dish. It didn't stand up like a pasta lasagne. How did others get on with their lasagne structure?