• A firm cucumber
  • 1 dessertspoon yoghurt
  • 1 dessertspoon mayonnaise
  • 1 ½ dessertspoons Angelica Edik
  • Freshly chopped chives

Peel the cucumber and cut it lengthways. Remove the seeds and stand the cucumber straight up in a tray to allow the moisture to drain off.

Mix the yoghurt and mayonnaise in a bowl, add the Angelica Edik and whisk to produce a slightly running sauce. If necessary, season the sauce with a little sweetener or sugar.

Chop the chives finely and stir into the sauce. Cut the cucumber lengthways again and then into approximately 0.5 cm-thick slices.

Add the sauce to the slices of cucumber and allow to chill in a refrigerator for an hour.
The cucumber will stay crisp for several days when stored in the refrigerator due to the preservative effect of the angelica.




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