79662 fish platter mustard caper fennel cucumber Recipes

cucumber peeled ,deseeded and diced - 2 cups, green chillies (slit) - 3, grated coconut - 1/2 cup, cumin seeds - 1/2 tsp, mustard seeds - 1/2 tsp, red chillies - 2, curry leaves - a sprig, coconut oil - 2 tbsp, salt - to taste

cucumbers, washed and skin on, sweet carrot, more if desired, red onion, dressing, mayonnaise, dijon mustard, malt vinegar, dill weed, sugar or splenda, sea salt to taste

cucumbers, peeled , halved lengthwise, seeded, and thinly sliced (about 3 1/2 cups), vertically sliced red onion, chopped fresh or 1 tsp dried basil, chopped fresh or 1 tsp dried parsley, red wine vinegar, olive oil, dijon mustard, salt

cucumbers, sliced, sliced onion, pickling salt, white sugar, all-purpose flour, white vinegar, ground dried turmeric, dry mustard powder, celery seed, cold water , or as needed

fennel bulb, trimmed and cut lengthwise into julienne strips (about 1 1/2 cups), fennel leaves, minced, shallots, minced, unsalted butter, chicken broth, fresh lemon juice, egg yolks

cucumbers, bell pepper, onions, white vinegar, horseradish, mustard, salt, celery seed, ground ginger, white sugar, powdered fruit pectin

fennel bulbs (thinly sliced , hearts removed), apple, thinly sliced (royal gala or granny smith), red onion (thinly sliced lengthwise), corn (fresh and cooked ), olive oil, lemon juice, fennel leaves (chopped ), sugar, salt, pepper

fennel bulbs, orange , zest of, frozen orange juice concentrate, sherry wine vinegar, chili flakes, extra virgin olive oil, salt, orange section, fennel leaves, chopped roughly

fennel seed, chopped fennel bulb, parsley, garlic cloves, walnuts, water, olive oil, parmesan cheese, grated

cucumbers, sliced onions, heads cauliflower, coarse salt, cold water, white vinegar, white sugar, dried mustard, turmeric, flour

cucumbers, cut in chunks, cauliflower, cut in chunks, tiny peeled onions, flour, dry mustard, turmeric, salt, brown sugar, celery seed, white vinegar, water

cucumber - 1/2, green chillies - 2 diced, yoghurt - 1.5 cup, oil - 1/2 tsp, mustard whole - 1/2 tsp, salt - 1/4 tsp, coriander - 1 tbsp chopped

cucumbers, peeled , halved lengthwise, seeded, and thinly sliced (about 3 1/2 cups), vertically sliced red onion, chopped fresh or 1 tsp dried basil, chopped fresh or 1 tsp dried parsley, red wine vinegar, olive oil, dijon mustard, salt

cucumber, seeded and chopped, cream cheese, softened, prepared mustard, dill weed, deli ham

fennel seed, dried rosemary, dried thyme leaves, whole black peppercorns, coarse sea salt, minced garlic, ouzo, fresh boston butt pork roast, onions, thickly sliced, fennel bulb, sliced thickly (optional), water as needed

fennel bulb with fronds (sometimes called anise; about 3/4 lb), fennel seeds, garlic cloves, lemon, plain yogurt (16 oz), salt

fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved, sliced purple cabbage, scallions, chopped, veggie bacon , cooked crisp and chopped, mayonnaise, red wine vinegar, chopped fennel leaves, sugar, salt & freshly ground black pepper

fennel (trimmed and sliced ), borlotti beans (cooked ), button mushrooms (wiped and sliced), onion (peeled and chopped ), garlic cloves (minced ), chopped tomatoes (tinned ), tomato puree, pesto sauce, bay leaves, fennel seed, black pepper, vegetable stock, polenta, sage (rounded), parsley (rounded), parmesan cheese (rounded), water