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Cucumber cups

Ingredients 4
Servings 20


  • 1
    English cucumber
  • 250
    smooth cottage cheese
  • chopped parsley or chopped chives


Using a fork, score skin off a cucumber lengthways. Cut cucumber crossways into 2 cm slices. Using a melon baller or teaspoon, scoop out flesh from each slice, leaving a 5 mm border. Lightly salt cucumber cups and invert on a rack to drain for about 10 minutes. Rinse before use. Mix filling ingredients together and spoon into cucumber cups.


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