User Login
Cucumber Lollipops
Cucumber Lollipops
4.8
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
Last weekend my mother in-law helped to prepare the starters for one of her grandkids birthday party. She is really creative and wanted to get the little ones to eat at least some vegetables. She called this creation cucumber lollipops to make it more appealing to the kids. The birthday boy choose to serve them as mingle food while the guest were arriving. They went away in a blink of an eye.

Ingredient List for 4 servings:
Button
1 Cucumber
Button
150 gr Cream cheese with herbs
Instructions:
Button
Wash the cucumber and dry it with a kitchen towel.
Button
Cut slices approximately 5 millimeters thick.
Button
Remove the seeds with a knife or a piping bag.
Button
Put each cucumber slice on a wooden skewer.
Button
Fill each cucumber with the cream cheese. Make sure the skewer is not visible on both sides.
Button
Place the lollipops in a glass or a vase.
A selection of recipes from the same country.
This recipe is from France
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This scallop dish is perfect during the late autumn though it is served together with vegetables of the season. Is possible to serve as a starter or a main dish depending on the situation. For a starter reduce the numbers of scallops per person to 2.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.