Stuffed cucumber in lemon cream sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the cucumber, cut off the ends and divide the cucumber. Halve the pieces once lengthwise and scrape out the seeds with a teaspoon. Sprinkle the cucumber halves with a little salt and pepper. Place in a microwave oven and add two tablespoons of water. Cover and cook at 650 watts for three to four minutes. In the meantime wash the chicken breast, dab dry and cut into cubes of one centimetre.

2. 2

   Peel the garlic and press it through a garlic press. Mix soy sauce, garlic, salt, pepper and oil with the chicken. Wash and dice the tomatoes. Wash the lemon as well, grate the peel and squeeze the juice. Mix cream, lemon peel, salt and pepper. Wash the dill, dab dry and chop finely, except for a little for the garnish. Mix the chicken, tomato and half of the dill. Fill into the cucumber halves and add the lemon cream. Cover and cook at 650 watts for ten minutes. Leave to stand in the mould for two minutes, then lift the cucumbers onto a plate. Stir the sauce thickener, lemon juice and egg yolk into the sauce and heat at 650 watts for three minutes.

3. 3

   Wash the dill, dab dry and chop finely, except for a little for the garnish. Mix the chicken, tomato and half of the dill. Fill into the cucumber halves and add the lemon cream. Cover and cook at 650 watts for ten minutes. Leave to stand in the mould for two minutes, then lift the cucumbers onto a plate. Stir the sauce thickener, lemon juice and egg yolk into the sauce and heat at 650 watts for three minutes. Stir once or twice in between. Return the cucumber halves to the sauce. Sprinkle the rest of the dill over it. Garnish with dill twigs and lemon slices. Serve with rice

4. 4

   Stir once or twice in between. Return the cucumber halves to the sauce. Sprinkle the rest of the dill over it. Garnish with dill twigs and lemon slices. Serve with rice

5. 5

   cooking time in the microwave 16 - 17 minutes