(c) Mariña Casas

(c) Mariña Casas

Have you ever wondered about the composition of our yummy Taste Before You Waste meals? I know at least some of you did for sure last week because we cooked yellow turnips; so called forgotten vegetables. This vegetable is hardly ever used in today’s cuisine and therefore remains a secret for many taste buds. That’s a shame! Our recipes on the other hand should not suffer the same fate. The ingredients we use and their composition are no secret. Therefore we want to share them with you. Take a look at them and get inspired. Cooking with unwanted veggies is a creative process, you´re going to you have to improvise! Let me take you on our culinary journey…

Ginger-Carrot Soup

Last week’s Wasteless Wednesday dinner started with a real vitamin bomb, a ginger carrot soup. Ginger root contains essential vitamins such as B-5 and B-6. Both affect your digestive system and the latter helps strengthen your immune system. Carrots go very well together with this spicy root. Furthermore carrots contain a lot of vitamin A which is essential for retaining good eye-sight. A superpower soup so to say. The recipe serves two people. Here we go:


  • 1 cm of ginger
  • 6 carrots
  • a bunch of fresh coriander
  • 1 red onion
  • olive oil
  • onion powder, salt and pepper.


  • Peel the ginger, cut it into small pieces and roast it with some oil in a pot.
  • Add peeled and chopped carrots.
  • Fill it up with water and let it simmer on low heat for 15 minutes until the carrots are soft.
  • In the meantime: chop a bunch of coriander and red onions. Put them into a bowl.
  • Add olive oil. Season it with salt and pepper.
  • Add onion powder, salt and pepper to taste.
  • Mix it until it’s creamy. Add the coriander-onion mix and enjoy!

Veggie Medley with Quinoa

The main course is in no way inferior. Prepare your taste buds for a well-balanced medley of fresh veggies in a rich and aromatic sauce. The recipe serves two people.


  • 4 tomatoes
  • 2 carrots
  • 2 turnips
  • 250 ml red wine
  • 200 ml water
  • bay leaf
  • 1 courgette
  • 6 champignons
  • 1 onion
  • 1 glove of garlic
  • 150 gram green beans
  • season with salt, pepper
  • 160 gram of quinoa


  • Heat olive oil, add chopped tomatoes.
  • Peel carrot sand cut them into chunks.
  • Divide yellow turnips into eight pieces and add them.
  • Season the stew with salt and pepper.
  • Infuse it with red wine and add water.
  • Simmer with bay leaf until the stew has a creamy consistence.
  • Roast courgettes in a different pan, add champignons and season the mixture with salt and pepper.
  • Roast onion and garlic in a separate pan. Add green beans. Let them roast until they are done.
  • Just before serving: Add everything to the stew.
  • Heat water on a pot and cook quinoa for 20 minutes.
  • Serve with quinoa or any other side-dish. I recommend buckwheat.

Pear Crumble

Juicy, crunchy, sweet. If you have a sweet tooth, the recipe for the dessert will make you kneel down. At the Wasteless Wednesday Dinner we served it in two versions: One was vegan the other was not. Both were de.li.cious. The pear crumble is an easy winner. The recipe fills a tarte form with a diameter of 20 cm.


  • 200 gram granola
  • 200 gram flour
  • 200 gram sugar
  • 200 ml oil or 200 gram butter
  • 4 pears
  • 100 gram raisins
  • cinnamon
  • pinch of salt


The filling for both versions:

  • Chop the pears; mix it with 100 gram sugar, cinnamon and raisins.

The non-vegan dough:

  • Mix banana flavoured granola, flour, sugar, a pinch of salt and butter. Knead the mix until you get crumbly dough.

The vegan dough:

  • Mix orange and chocolate flavoured granola with flour, sugar, a pinch of salt, and oil. Your result should also be a crumbly dough.

Use two third of the dough for the bottom, save the last third to make crumbles and put them on the top. Bake the crumble until the topping is golden. This takes about 35 to 40 minutes at 180 ° C.

(c) Mariña Casas

(c) Mariña Casas

General remark: We at Taste Before You Waste do not care about recipes. We cook with the ingredients we have and season them with the spices we got. You should do the same! Don’t let recipes limit your creativity. Not every dish has to consist of all ingredients. This is the reason why we stated what we used instead of what you need. This recipe should inspire you to cook and appreciate veggies in all its beauty. You do not like cooking that much? Come to our Wasteless Wednesday dinners! We cook for you, we serve the food, and together we prevent food waste in the most delicious way.

Photo: Jennafer Ashley

Photo: Jennafer Ashley

Truth is, with some vegetables we just haven’t got a clue what to make out of them. If you’re trying to fight food waste, not knowing how to deal with certain foods is obviously no good. Once you’ve saved them from a Food Cycle Market for example, chances are that you’ll leave it lying in your kitchen with the intention of finding a good recipe, but the further you procrastinate, the less appealing they start to look. Now here’s a super simple recipe that not only helps you to prevent this situation, but also offers you a solution for when you’ve already let it gone too far.


The idea is simple: You can make fries out of basically anything!

1. Just chop the vegetable into long, rectangular pieces

2. Add some vegetable oil, salt, and pepper

3. Add spices that match the type of veggies (scroll down for ideas).

4. Toss everything and spread the fries out on a baking tray

5. Roast them for about 10 minutes on 200 °C

6. Toss the fries around for a bit and let them bake in the oven for another 10-15 minutes until they’re tender and a little bit browned. If they don’t appear done, leave them longer.

And that’s all!

One additional thing to keep in mind if you had your vegetables lying around for some time already, is that they might be a little bit dry, in which case they won’t turn out to be very tasty. To fix this, just bathe the cut-up pieces in a bowl of water for at least 3 hours (preferably overnight), right after you’ve chopped them and before the seasoning.

So what spices go with what vegetable? That really depends on your taste, but here’s some tips based on what I like:


  • Celeriac -> Paprika powder OR curry spices
  • Parsnip -> Rosemary & garlic powder OR thyme & agave syrup/honey
  • Sweet potato -> Paprika powder OR thyme
  • Pumpkin -> Pumpkin spice (for sweetness) OR garlic powder & oregano
  • Carrot -> Agave syrup/honey & rosemary
  • Kohlrabi -> Chili powder & cumin
  • Parsley root -> Rosemary
  • Rutabaga -> Garlic powder & rosemary


By the way, most of them will also taste just fine with only salt, pepper, and oil!

Lastly, just a small disclaimer: some veggies are not really the kind to become crispy in the oven, and therefore won’t really turn out as the type of fries we’re used to. But if you spice them right, they will still be very tasty!


Photo: Eva Borkhuis


  • Old bread, any type of bread works
  • Apples or other fruits if you like
  • Oat milk or any other plant-based liquid (even water works!)
  • Raisins or any other dried fruits
  • Cinnamon
  • Very ripe bananas (optional!)
  • Sugar or any other sweetener (optional!)
  • Nuts (optional!)



  1. Soak the raisins in a small bath of warm water
  2. Peel the apples and cut them into small pieces
  3. Mix the soaked raisins with the apple pieces and add a lot of cinnamon and a bit of sugar.
  4. Rip the bread apart into pieces of about 1 cm x 1 cm
  5. Add the moist (either plant-based milk, water, bananas or a bit of everything) and mix it with the bread until the bread pieces become sticky. It’s the easiest to use your hands. If you can make a ball and it sticks together, then you’ve added enough liquid.
  6. Sprinkle as much cinnamon and sugar on the moisty bread mixture as you like and mix it again. Tip: taste a piece of bread and decide if you like it sweeter or with more cinnamon.
  7. When you’re happy with the taste, cover the cake tin with baking paper and form the crusty base by pressing it into the cake tin.
  8. Now fill it up completely with the apple-raisin mix.
  9. Sprinkle some tiny pieces of bread on top if you want to make “apple-crumble pie”.
  10. If you like, you can put some nuts, sugar or cinnamon on top as a finishing touch.
  11. Optional: Serve the pie while it’s still warm, with ice cream, whipped cream and/or fresh fruits on the side.

Photo: Luana Carretto


For the pastry

  • 4 handfuls dry or leftover bread, in 1 x 1 cm cubes
  • Olive oil
  • Salt and pepper
  • Herbs of your choice (optional)
  • Water

For the filling

  • 1 onion
  • 2 cloves of garlic
  • As many leftover vegetables as you can fit in your baking tray, for example: spinach, leak, mushrooms and many more
  • 2 eggs
  • 2 handfuls grated semi-hard cheese, for example: gouda, cheddar or gruyere
  • Salt and pepper
  • Herbs of your choice, recommended: rosemary, oregano or cumin
  • Nuts or seeds (optional)


Preheat the oven to 175 °C and line a baking tray with baking paper. Cut the bread in small cubes of about 1 x 1 cm and add a generous pour of olive oil, salt, pepper and herbs. Mix everything and slowly add water and knead until the mixture becomes sticky enough to hold a shape. Press a thin layer of dough all along the bottom and sides of the lined baking tray. Bake this base for 15 mins in the preheated oven or until dry to the touch. In the meantime dice up the onion and garlic and sauté in a large frying pan. Once the onions are translucent, add the other veggies and spice them up to your own taste. Let them sizzle at medium heat until some of the moisture has evaporated from the veggies and they become a bit sticky. In a separate bowl, mix the eggs and grated cheese, then throw the sautéed veggies in the mix. Pour into the pre-baked pastry and sprinkle with nuts or seeds (if using). Bake golden-brown for another 20 mins or until a knife comes out clean. Serve hot or cold with a seasonal salad. Even more delicious as leftovers the next day!

Photo: Carly Wollaert


  • Dry or leftover bread, sweet buns and/or croissants
  • Milk or oat milk raisins, nuts or chocolate (optional)
  • Fruit (for example apple, pear, banana)
  • Sugar (preferably brown)
  • Spices of your choice, suggested: cinnamon, ginger


Preheat the oven to 175 °C. Cut the bread, buns and croissants in small cubes of about 1 x 1 cm and grate or mash the fruit (depending on the consistency). Per regular sized mixing bowl of bread you will need about two large handfuls of grated or mashed fruit. Mix the bread cubes with the fruit, add nuts, dried fruits, chocolate (if using) and a generous shake of spices. Then slowly add the (oat) milk until the mixture becomes sticky enough to hold its shape, but not too mushy. Feel free to add ingredients to your own taste, the general rule is, if the dough tastes good, the balls will be delicious. Roll the mixture into small balls with a diameter of about 3 cm, place on a lined baking tray and sprinkle with (brown) sugar. Bake these babies for 20 minutes and leave to cool for another 10 minutes. Best served warm with fruit compote, creamy dip or just by themselves. Bon Appetit!

Photo: Tess Post

Almost everyone I know throws them away, but the green tops of carrots are perfectly edible! You can eat them raw or cooked (no, they are not poisonous), throw them in a salad or make salsa’s and chimichurris out of them. I usually make a pesto with them. Ever since I discovered that you can make pesto with anything, not just basil, I have been experimenting with all kinds of greens. Carrot tops do not have a very distinct taste, they taste kind of nutty and leafy to me. That is why I decided to mix this pesto with stinging nettles. Another green which everyone forgets about, but which literally grow everywhere and are completely free. So let’s get into the recipe!

Ingredients & utensils

  • Carrot tops of one bunch of carrots
  • Stinging nettles: about the same amount as your carrot tops
  • Extra virgin olive oil
  • Nuts and seeds of your choice (I used a combination of pistachios, cashews
  • Lemon juice
  • Salt & Pepper
  • One big garlic clove
  • Chickpeas or white beans/butter beans (optional)
  • Blender, kitchen machine, pestle and mortar, whatever floats your goat and pumpkin seeds)

Note: I did not add specific measurements as it all depends on how much carrot tops you have, and on your taste of course. I just add everything together, taste it, and adjust. The chickpeas or beans are great to add some creaminess to the pesto, which would otherwise be given from the cheese or extreme amounts of oil. I prefer to add less oil and more chickpeas, but you can omit them and just add lots of oil. Also, pistachios are so great in this as they have a slight cheesy flavor!

Oh and if you can, use organic carrot tops! These are completely pesticide free, unlike the ‘common’ ones. Personally, I don’t care and still use the common ones, but I thought I would just share if you are looking out for pesticides…

Photo: Tess Post


  1. Pick your nettles: You can do this bare-handed if you are a tough bear but really I would say just use some gloves. I used leather ones so I looked extra creepy while picking nettles. Look for the tops of the nettle, these are the freshest, and gather them in a big bowl. Make sure to check for insects, dog pee (or human pee), and lice holes. Then wash the nettles multiple times in cold water to get rid of any dirt (I kept my gloves on while doing this, but you can just strain them a few times in a colander using some tongs).
  2. Get your carrot tops ready: The stems of the carrot tops are quite hard so it is best to remove the bigger ones, which you can do by simply ripping off the smaller leaves with your hand. Wash them thoroughly, they are often quite sandy, and then chop them into slightly smaller bits.
  3. Boil some water in a big pot and put both the nettles and carrot tops in. Blanch them for about a minute, until they have wilted down (just like spinach!). Then, remove them from the water and drain them. Rinse with cold water again so they cool down, and then you can take the whole bunch of wilted leaves and just press all the water out with your hands! Don’t be scared, the nettles won’t sting anymore.
  4. Transfer the squeezed greens and all the other ingredients into whatever you are using to mix it. And mix.
  5. Besides lemon juice you can also add the zest for that extra zestiness. Adjust salt and oil and when you have found the right taste, you are done!
Photo: Tess Post

Photo: Tess Post

I use this on everything. Pasta, bread, crisps, pizza, wraps, salad, sandwiches. It’s super delicious and packed with nutrients, enjoy! The pesto will stay for at least a week, the more oil you put the longer. If you know you won’t use it for a while just pour a layer of olive oil on top to cover and put it in the fridge, and this can then last for weeks.

Photo: Tess Post

Photo: Tess Post

Dairy cream cheese is delicious, but the horrors of the dairy industry for me do not weigh up against its taste – especially when you can make a cream cheese that tastes just as amazing without all the suffering. Moreover, where store-bought vegan cream cheese usually costs a fortune, making it yourself is a lot more affordable. And the best thing, you only need one ingredient. What? Yes. The key is soy yoghurt. Although this type of yoghurt is usually quite watery (like any ‘normal’ yoghurt), when you strain it for some time it becomes a lot thicker, and a lot more like cream cheese.

For me, fighting food waste does not only mean fighting against direct waste by for example cooking with ‘wasted’ fruits and vegetables, but also going against the very foundations that make this waste possible – the capitalist system and consequently the exploitation of humans and non-human animals and the insane use of natural resources. Although for this recipe I used the cheapest soy yoghurt I could find (which costs only 1,49 at Albert Heijn and yields about 300 grams of cream cheese), I usually opt for an organic option which makes the cream cheese even more environmental friendly. But this time I used the cheapest to see if it also works (it does so perfectly) and to show that vegan cream cheese can be just as cheap as ‘normal’ cream cheese.

Photo: Tess Post

Photo: Tess Post

Ingredients and utensils

  • Unsweetened soy yoghurt
  • Salt
  • Cheese cloth or kitchen towel
  • Strainer
  • Big bowl
  • Optional: chives, black pepper, garlic, or whatever you like to put in cream cheese

Note: This cream cheese can also be used like a crème fraiche, or like a sour cream if you add some extra lemon juice. I sometimes add it into Mexican wraps. Moreover, it is also perfect to make vegan tzatziki becomes it is so thick. Or serve it with some olive oil on top to make it like a vegan Labneh. The options are quite endless really. It can probably also be made with other types of yoghurt, like oat yoghurt or coconut yoghurt or rice yoghurt, so if you do not want to use soy or are allergic you can definitely give this a try!

Photo: Tess Post

Photo: Tess Post


  1. Suspend your strainer over a big bowl or pan (see photos), and line it with cheesecloth or a kitchen towel. There should be a few centimetres between the strainer and the bottom of the bowl/pan, so that the watery whey can drip out.
  2. Throw in all your soy yoghurt and briefly stir it, then fold the cloth/towel close.
  3. Let this sit in the fridge for around 18 hours. The longer you leave it, the thicker it will be. After a few hours it will already be quite thick and can be used perfectly as a substitute for sour cream or crème fraiche.
  4. When it has reached your desired thickness, put it into a bowl, add a pinch of salt and mix it to give it a uniform thickness and feel.
  5. You can now add anything you like. I love cream cheese with some more salt, pepper, garlic and chives. I find that you need to add quite a lot of salt to give it the same taste as dairy cream cheese, probably because dairy cream cheese is already saltier by nature. But it is sooo insanely creamy and thick and fresh!

Pickled veggies are awesome. They will keep for a while in your fridge and are nice additions to salads and sandwiches, or lovely to eat on their own. Moreover, pickling veggies is especially great when you have a lot of leftover vegetables that you will not be able to use up in time. You can try endless variations of pickled veggies, and use whatever you have left to spice it up. This time I made a spicy version with ginger and jalapeño for extra taste, and if you follow this recipe you will be able to fill two 800 ml jars.

Photo: Tess Post

Photo: Tess Post


  • half of a big napa cabbage
  • 6 medium-sized carrots
  • 3 spring onions
  • 1 small jalapeño pepper
  • 3 cm piece of ginger
  • 2 garlic cloves
  • white vinegar and optionally apple cider vinegar
  • warm water
  • sugar or agave syrup
  • salt and pepper or chili flakes

Note: You can use just white vinegar, but I like to add some apple cider vinegar too for taste. You can also use white wine vinegar or really any vinegar you like, but white vinegar is the cheapest option. More so, I did not specify the exact amount of water and vinegar you need because this depends on how much veggies you end up with. Basically, I use three parts water to two part vinegar, but you can adjust this depending on how sour you want it to be. I ended up using a measuring cup filled with about 700 ml of liquid to be able to fill up the two jars with veggies.


  1. Boil the water.
  2. Cut all your vegetables except for the garlic in little strips, you can use a julienne-peeler if you are fancy or just cut everything thinly with a sharp knife. Make sure to cut the jalapeño (with seeds!) and ginger extra finely.
  3. Throw everything together in a big bowl, add a generous amount of salt and pepper or chili flakes and mix this in with your hands, making sure that everything is thoroughly mixed.
  4. Then, take two glass jars and fill them all the way to the top with the vegetable mixture.
  5. Put a little bit of agave or sugar (depending on how sweet you like it, I added only 2 tablespoons or so) in a measuring cup and add your boiling water so that the sugar/agave dissolves. Then, add a generous amount of white vinegar (keeping in mind your preferred ratio) and optionally a little bit of apple cider vinegar. Next, take your garlic cloves and press of finely mince them, and throw that into the water mixture too. Stir everything to properly combine.
  6. Pour the (still hot) water mixture over the vegetables until they are submerged.
  7. Let the jars cool down a bit, put the lid on and put them in your fridge. Or eat them right away.
  8. Depending on your vegetables and the amount of vinegar you used, pickled veggies usually will last for at least a week in your fridge, if not more. But I usually eat them within a few days. Just check when you want to use them if they still smell and look alright, and once you notice that they start to taste a little bit fizzy they are probably at their end. But don’t let that happen!
Photo: Tess Post

Photo: Tess Post

I made some last weekend and used them to make amazing vegan bánh mì with bbq tempeh. If you still have some random bbq sauce left in your fridge, definitely make some bbq tempeh because it is the best stuff. Just marinate your sliced tempeh for up to a few hours in the bbq sauce, mixed with some soy sauce and (smoked) paprika for extra goodness. Then bake in the oven until crispy and delicious.

Photo: Mutato #23,  © Uli Westphal

Photo: Mutato #23, © Uli Westphal

You Say Tomato, I Say Tomato

March was tomato month in the TBYW kitchen! During the last weeks, our menu consisted of a variety of tomato dishes: tomato soup, tomato rice, tomato salsa, tomato sauce, tomato salad… you name it, we made it!

Here are some recipes that all are about tomatoes:

Tomato soup

Soup might seem like an obvious choice, but there are many reasons why you should make it. You can almost never go wrong with soup; it is simple, and there are many variations you could try.  Also, as mentioned before, it is a perfect taste-before-you-waste way to use the tomatoes that are not so firm and shiny anymore.

  1. Clean and roughly chop the tomatoes
  2. Fry some onions and garlic in a soup pot
  3. Add tomatoes and boil down till it gets all fragrant and nice. Add water (or broth) if needed.
  4. Add vegetable broth, salt, and pepper for seasoning
  5. Blend

This is your base. From here you can start to experiment with  flavour and texture by adding spices, other vegetables or cream.

Here are some ideas to get you going

  • For a Mediterranean twist: Add spices such as bay leaves, oregano, thyme and rosemary. Add some crème fraîche and top with fresh basil.
  • Go Moroccan!: Add a mix of ground cumin, coriander, cinnamon and ras el hanout spice mix. You can also add lentils or chick peas for a thicker, filling soup. Top with feta cheese and fresh coriander or parsley.
  • For a Thai dish: Leave out the garlic and fried onion. Add red curry paste and fry for a minute. Add tomatoes, 2 kaffir lime leaves, a crushed lemon grass stalk (you can keep both in the freezer), and some water and let it all boil. Remove the lime leaves and lemon grass and blend. Add a can of coconut milk, lime juice, and some soy sauce. Add vegetables such as bean sprouts, sugar snaps etc. You can also add chilli peppers and ginger. Top with Thai basil or fresh coriander.
  • Try a Tomato Paprika Soup: Fry bell peppers with the tomatoes. Spice it any way you want.
  • Remember that cream is always yummy with tomatoes! For a creamy vegan soup, try soya cuisine, rice cuisine, or coconut cream
  • Add toppings such as cheese, fresh herbs, and croutons
  • For a tomato sauce, you can follow similar steps; however, don’t add water, and remove some if sauce is too liquid (we did this the other day in the kitchen, and serve the tomato liquid as a very light tomato soup). Add fried vegetables to add texture and flavour.
  • Try a Greek tomato rice: Dice a large onion and a finely cut a garlic clove, and fry them in olive oil. Add 250 mL vegetable broth and 250g diced tomatoes. Bring to a boil and add 80g rice. Cook the rice as long as prescribed on the package (by Kiki: https://lekkerzonderdier.wordpress.com).
  • Make a Tomato salsa: Dice tomatoes, (red) onion, garlic, very finely and toss. Add lemon or lime juice, fresh coriander/parsley/mint, salt, pepper, and chili pepper for some spice. Serve with bruschetta made from old bread.
  • We made tomato mango salsa the other day. Simply add some finely diced mango to the mix. It looks beautiful, and tastes exotic and amazing.

That was it for tomatoes for now, though I’m sure they will return to our kitchen very soon 🙂

By Heleen Prins

Photo: Mutato #23,  © Uli Westphal

Photo: Mutato #23, © Uli Westphal

Since I have been cooking with Taste Before You Waste, I am not so fond of the perfect equally straight cucumbers from the supermarket any more. As it turns out, cucumbers come in all sizes and shapes. Surprise!

Apparently, the Dutch want their cucumbers to be long, straight and smooth. When I was traveling in Eastern Europe this summer, however, the only cucumbers I could find were short and fat, and had little bumps on their skin. A Dutch tourist would hardly recognize that it was a cucumber at all, if it wasn’t for the color. Once while I was grocery shopping, a Moroccan woman told me that I should buy the mini cucumbers, because they are crispier than the bigger ones. As it turns out, opinions seem to differ about what a cucumber should look like across borders and cultures. Our opinion about cucumbers might just be a social construct.

It has been estimated that five to ten percent of all vegetables and fruits in The Netherlands are wasted because of their looks. Kromkommer, a Dutch initiative against food waste, even named itself after the weirdly shaped vegetables you sometimes find in the trash or at a friendly food shop.

In the TBYW kitchen, we have often had to deal with large amounts of straight and less perfect cucumbers. One of our favorite cucumber recipes is a creamy cucumber soup with dill that I have learned from Hanneke. It basically comes down to frying some onion, garlic and lots of peeled cucumber pieces in a pan, to which you add vegetable stock, and, after or before you blend it, some cream and lots of fresh or dried dill. Easy and surprisingly good!

Here is another cucumber soup recipe for the last sunny days of this year:

Cold cucumber soup with avocado and olive oil, adapted from Volkskrant´s Volkskeuken.

For 4 to 6 portions

  •          2 cucumbers
  •          2 garlic cloves, sliced
  •           20g fresh coriander leaves
  •          400 mL cold vegetable stock
  •          400 g Greek yoghurt
  •          1 ripe avocado, cut into cubes
  •          Good quality olive oil
  •          Black pepper and sea salt
  •           Optional: tabasco

Peel the cucumbers. Cut the cucumber in half lengthwise and scoop the seeds out with a spoon. Cut the cucumber into pieces and blend these with garlic and coriander leaves to a soft mush in a food processor or with an immersion blender. Pour in cold vegetable stock and blend again. Pour the cucumber mix in a large bowl and mix in the Greek yoghurt. Season with pepper and salt and store in the fridge until use. Serve the soup in bowls and sprinkle with avocado pieces and a splash of olive oil. For a spicier soup, add more black pepper or tabasco. Enjoy!

Credits: Danishwara NathanielAnd, of course cucumber is the perfect salad component.

I think the salad on the picture was about 90% cucumber combined with apple, carrot leaves, nigella seeds, and a vinaigrette with white wine vinegar.

By the way, did you know that you can add cucumber to your stir-fry? My fellow TBYW cooks were surprised that a cucumber curry does not end up as a green puddle after you fry the cucumber slices at a hot temperature. We did it in gastronomy class too, so it must be culinary accepted.

Last but not least:

Tips for preserving cucumbers

  • Don’t keep cucumbers in the fridge, but keep them in a dark, cool place
  • Keep them in the plastic foil you bought it in. Cucumbers will stay good for up to 14 days in the foil, outside the fridge.

Another familiar way to preserve cucumbers is to pickle them. I’ll write more about pickling and fermentation soon!