Cucumbers From The Past

Today’s recipe is a good old friend from the early days of my life. As a kid the “Schmorgurken” were a real favorite dish of mine, still ongoing. It was something we would have as a side with maybe some meat balls, fish or even as a full meal like today. I do not know why but my favor for recipes with vinegar, mustard or similar ingredients has been a long story. Well, maybe it is the whole combination of sour vs. sweet that make these recipes so good. How do you think about it? Is it something to be found in your cooking too?

Good Fast Food

No, this is nothing new here…I have written a lot about nutrition in general and the way I believe is working good for me in order to pay respect to farmers and ingredients. So this cucumber dish is another one to show how we cook, even on busy working days, without giving up the culinary aspect. Gathering the family for dinner is the most important time during the week and we enjoy the whole process of cooking, setting up the table and exchanging the latest news of the day. We do not need it fancy all the time, so do not get me wrong but it tends to be a real good habit for all of us to calm down in the evening.

What I like About It?

First of all, cucumbers rule and that is one reason why you can find recipes like this or this one here on the blog. It is a vegetable which is so easy accessible for us yet so variable in taste. Sure there are different types of cucumbers, you can use the juice from one, tin the other or braise it like today. Simple recipes with a “cheap” character tend to be in my heart all the time and I guess many of you feel the same. Cook the most simple dish with love and compare it to one only consisting of expensive ingredients! It would surprise you how many wins can be achieved with the first one. Anyways, cook what you love and serve it with passion.

Braised Cucumber With Roasted Potatoes

For 2 Persons

Braised Cucumbers

500 g Schaelgurke (or Cucumber)
20 g Margarine
125 ml Vegetable Stock
2 Dill Stems
1 tsp Mustard Seeds
2 Bay Leaves
3 pc Allspice
10 ml Vinegar
50 g Soy Cuisine
Salt, Pepper & Agave Syrup to flavor

Peel the cucumber, remove the seeds and cut in the desired size. Now sauté them in the margarine and add vegetable stock, dill, mustard seeds, spices and vinegar. Afterwards let the cucumbers braise for 5 minutes at low heat with a lit. Then add the soy cuisine and cook for 2 more minutes until it thickens a bit.

Roasted Potatoes

600 g Potatoes
1 Shallot
Salt, Pepper & Chili Flakes to flavor

Slice the washed potatoes and dice the shallot. Now fry the potatoes in a hot pan with oil from both sides. Afterwards remove the pan from heat and add shallot and flavor with the spices to your taste.


Simply arrange the roasted potatoes in a bowl and add the cucumbers next to it. Decorate with fresh dill.


Schmorgurken Mit Röstkartoffeln

Für 2 Personen


500 g Schälgurke
20 g Margarine
125 ml Gemüsefond
2 Dillstiele
1 TL Senfkörner
2 Lorbeerblätter
3 Pimentkörner
10 ml Essig
50 g Soja Cuisine
Salz, Pfeffer & Agavensirup nach Geschmack

Die Gurken schälen, entkernen und in die gewünschte Form schneiden. Nun in der Margarine anschwitzen und den Gemüsefond, Dill, Senfkörner, Essig und Gewürze zugeben. Alles bei kleiner Hitze etwa 5 Minuten schmoren und anschließend die Soja Cuisine zugeben. Das ganze nun für weitere 2 Minuten zum andicken einkochen.


600 g Kartoffeln
1 Schalotte
Salz, Pfeffer & Chiliflakes nach Geschmack

Die gewaschenen Kartoffeln in Scheiben schneiden und die Schalotte würfeln. Nun die Kartoffeln in einer heißen Pfanne mit Öl von beiden Seiten rösten. Dann die Pfanne von der Hitze nehmen und die Schalottenwürfel sowie Gewürze zugeben und abschmecken.


Zum Servieren, einfach die Röstkartoffel in eine Schüssel geben und die Schmorgurken daneben anrichten. Danach noch mit etwas frischem Dill garnieren.