Spring is here and so it’s the season for parties again. Plus, the European Soccer Championship is around the corner and so I see myself asking “What kind of snacks should I make?” When we watch the matches with friends, I usually prepare everything for a burger feast so that our guests can build their own burger. Alternatively, I’m preparing loads of pizza and everyone can decide which toppings they want. I love, however, buffet style parties. I don’t have to spend any time in the kitchen while our guests are here and everyone can eat as much as they like. Don’t get me wrong, I love sausage rolls, meatballs or falafel as party food. But I love something different, too, every once in a while. Especially on hot summer days, I prefer light, refreshing snacks rather than heavy salads with lots of mayonnaise.
Ages ago I browsed the internet looking for fresh, vegetarian fingerfood and I stumbled upon many beautiful ideas with cucumbers. Amongst those ideas were these lovely cucumber skewers with fresh mint leaves, olive and feta. They quickly became my one of my favourite kinds of fingerfood, simply because they are so yummy, quick to prepare and even healthy.
The saltiness of the feta that is pimped by the dried chili flakes, crunchy cucumber, fresh mint leaves and a lovely black olive that gives you the impression of being somewhere along the mediterranean coast, with olive trees surrounding you. It’s literally like a holiday in your mouth. In a good way.
I used stuffed black olives but you can use any sort of olives you like, as long as they are pitted.
So, you may know by now that I love preparing and garnishing my food. I don’t mind the extra work, it’s sort of meditating for me. However, I do know that there are people who don’t like preparing stuff like fingerfood and I hereby can tell you: don’t worry (be happy).
You can easily turn these skewers into a lovely refreshing salad. Simply cut everything a bit prettier, add a bit of lemon juice and olive oil and that’s it. This way, you also have a great packed lunch!
There are more variations possible, of course. In the picture above, I simply chopped the cucumber but you can also grate them, so you get cucumber pasta. Tagliatelle in this case, because they are a bit wider. So you see, it’s not only zucchini or sweet potatoes that make excellent low carb pasta, cucumbers can do this as well! It’s totally up to you how you prepare your salad. I couldn’t detect a difference in taste either way. Whatever you may fancy, then.
The last, easiest and quickest way to serve this combination of ingredients is, to throw everything in a food processor, add a bit of plain yoghurt and blend until it’s a creamy, smooth dip. It’s not quite convincing in terms of colours but the flavour combination still convinces, I think. This dip goes perfectly well with the cheesey garlic bread I told you about yesterday.
I love these sort of recipes. Low amount of ingredients and endless ways to prepare them!
Enjoy your cucumbers, in which ever way you choose to prepare them.
Lots of love,