Recipes

• 1 Eden Farms Con­ti­nen­tal Cucumber
• 1 green apple
• 1 red capsicum
• 100g mush­rooms
• 1 green capsicum
• 6 small onions
• 250g cherry tomatoes
• but­ter
• sea­son to taste

Wash and cut the veg­eta­bles into required sizes and remem­ber that slower cook­ing veg­eta­bles should be cut into smaller pieces that the fast cook­ing ones. Leave the skin on apple and Eden Farms Con­ti­nen­tal Cucumbers.Thread veg­eta­bles onto skew­ers pre­vi­ously soaked in water. Remem­ber to alter­nate colours.Brush with melted but­ter and sea­son to taste. Cook on a hot plate turn­ing and brush­ing with melted bet­ter whilst cooking.

• 1 kg thinly sliced Eden Farms Con­ti­nen­tal Cucumbers
• 400g onions, peeled and thinly sliced
• ¼ cup salt
• ½ cup water
• 2 cups white vinegar
• spice to taste
• 2 cups sugar
• ¼ teasp turmeric
• 1 tablsp mus­tard seeds
• ¼ teasp cayenne pepper
• ¼ teasp dried dill or 1 teasp fresh chopped dill

Layer Eden Farms Con­ti­nen­tal Cucum­bers and onions in a large bowl and pour over salt dis­solved in water. Stand for 3 hours. In a large saucepan or boiler place all remain­ing ingre­di­ents and bring to sim­mer. Strain liq­uid from veg­eta­bles and add to ingre­di­ents on stove and stir for about 2– 3 mins over a high heat. Cool in saucepan and the bot­tle and seal.

• 1 Eden Farms Con­ti­nen­tal Cucumber
• 1kg ripe tomatoes
• 1 green capsicum
• 6 thinly sliced shallots
• 1 red capsicum
• 1 tablsp olice oil
• 1 tablsp wine vinegar
• 1 cup cold water
• 1 clove crushed garlic
• sea­son to taste
• hard boiled egg to garnish
• ice cubes

Skin toma­toes and mix in a blender. Dice Eden Farms Con­ti­nen­tal Cucum­ber and cap­sicum finely. Stir pre­pared veg­eta­bles into the tomato with olive oil, vine­gar and chilled water. Add the crushed gar­lic and sea­son to taste. Chill well. Serve cold in chilled bowls. Sprin­kle sieved egg yolk– in the cen­tre and add ice cube just before serving. — –

• 1 large Eden Farms Con­ti­nen­tal Cucumber
• 1 teasp salt
• 1 sml finely chopped onion
• 3 tblsp white vinegar
• 1 tblspn water
• 1 teasp sugar
• ¼ teasp white pepper

Wash, dry Eden Farms Con­ti­nen­tal Cucum­bers and thinly slice. Sprin­kle with salt and leave stand for an hour. Drain off liq­uid, press to remove as much liq­uid as pos­si­ble. Mix remain­ing ingre­di­ents and poor over Eden Farms Con­ti­nen­tal Cucum­bers. Chill. Drain off liquor just before serv­ing. Deli­cious served with cold meat, bar­be­cued meat and also with curries.

• 500g Eden Farms Con­ti­nen­tal Cucumber
• 2 pkts lime jelly crystals
• 750 ml hot water
• 250 ml cider vinegar
• 1 tblspn sugar

With lime jelly crys­tals in a litre mea­sure jug add hot water to 750ml mark, stir until jelly has dis­solved. Add cider vine­gar, sugar and leave to cool. Chill until the con­sis­tency of unbeaten egg white. Fold in diced Eden Farms Con­ti­nen­tal Cucum­ber. Leave to chill until evenly sus­pended, pour mix­ture into a 2 litre ring jelly mould.Place in refrig­er­a­tor to com­pletely set. To serve, unmould and fill the cen­tre with garnish.

• 1 Sliced Eden Farms Con­ti­nen­tal Cucumber
• 2 Tablsp sugar dis­solved in 2 tablsp white or cider vinegar
• Crushed gar­lic
• 1 Thinly sliced onion
• 1 Thinly diced red capsicum
• Sweet chilli sauce to taste
• Chopped corian­der leaves
• Roasted unsalted peanuts, almonds, macadamias

Thinly slice Eden Farms Con­ti­nen­tal Cucum­ber and then pour vine­gar mix­ture over. Mix with remain­ing ingre­di­ents and sea­son to taste. Chill to serve.