Love Means Nothing

It’s The Australia Open finals this weekend. Despite not having picked up a racquet since school, I certainly don’t mind watching a match or two, particularly when there’s some sideline snacks involved. Timely, given we have cucumbers coming out of our ears at the moment.

The Subject’s Cucumber Sandwiches

These are as simple and unfussy as cucumber sandwiches get.

2 Lebanese cucumbers, thinly sliced
100g cream cheese
1 tbs lemon juice
1 tbs chopped dill
sea salt and cracked black pepper, to season
12 sliced white bread

Place the sliced cucumber on paper towel to remove as much moisture as possible. Place the cream cheese, lemon juice, dill and salt and pepper in a bowl and mix to combine. Spread an even layer of the cream cheese mixture on one side of each slice of bread. Top half the bread slices with cucumber and sandwich together with the remaining bread slices. Use a serrated knife to remove the crusts, being careful not to press down too hard on the sandwiches – let the knife do the work. Cut each sandwich into 3 fingers. Place on a platter to serve. Serves 6.

The Queens’ Smoked Salmon & Pickled Cucumber Sandwiches

The cucumber sandwich of royalty.

2 Lebanese cucumbers, thinly sliced
1 tsp sea salt flakes
¼ cup white wine vinegar
3 tbs caster sugar
1 tbs chopped dill
12 slices dark rye bread
100g cream cheese
300g sliced smoked salmon
sea salt and cracked black pepper, to season

First, the pickled cucumber. Combine the cucumber and salt in a non-metallic bowl and leave to stand for 20 minutes. Rinse off the salt from the cucumber under cold water. Place the cucumber in a bowl and immerse in boiled water for less than a minute, drain and rinse under cold water to cool. Place the cucumber in a jar. Mix the vinegar, sugar and dill in a bowl until the sugar is completely dissolved. Pour over the cucumber and place the lid on the jar. Store in the refrigerator for at least an hour. Will keep in the fridge for at least 2 weeks.

Drain the cucumber on paper towel. Spread cream cheese in an even layer on one side of each slice of bread. Top half the bread sliced with the smoked salmon and cucumber. Season with salt and cracked black pepper and sandwich together with the remaining bread slices. Use a serrated knife to remove the crusts and cut each sandwich into 3 fingers. Place on a platter to serve. Serves 6.

Strawberries & Cream Crunch

Sort of like an Eton Mess, only not as messy-looking, but just as delicious.

Whites from 3 large eggs
1 pinch cream of tartar
1 cup caster sugar
1 punnet fresh strawberries, stalks removed and sliced
250ml cream, whipped

Ensure all your mixing bowl and whisk are spotlessly clean and dry. Any residual grease or water will impede a top-frothing egg white. As will the tiniest skerrick of egg yolk.

Preheat the oven to 100°C and line two baking trays with baking paper. Using an electric mixer with the whisk attachment beat the egg whites until frothy. Add the cream of tartar and beat on the highest speed, until soft. Gradually add the sugar (two tablespoons at a time) over 2-3 minutes until the egg whites are very stiff and glossy. Using a large spoon, dollop the mixture onto the trays to form six meringue shapes, leaving at least two centremetres between each. Bake for 1 3/4 hours, and then remove from the oven and leave to cool. Your meringue should be crisp on the outside but sticky and marshmallowy on the inside. To assemble each serve, break up a meringue and place in the bottom of a glass. Then add a very generous dollop of cream and scatter the strawberries over the top. If you have some little mint leaves to hand, add a few for a fresh flavour. Serves 6.

I’ve also made this with frozen raspberries in place of fresh strawberries and it goes down a treat. The sherberty meringue and zingy raspberries is a match made in heaven.

Apricot Iced Tea

A refreshing drink for those of us viewing from the sidelines.

4tsp English breakfast tea leaves (or 4 tea bags)
3 cups (750 ml) boiling water
2.5 cups (625ml) apricot nectar
ice cubes

Place the tea in a heatproof bowl and pour over the boiling water and infuse for 5 minutes. Strain the tea, or remove the teabags and set aside to cool. Add the apricot nectar and serve with plenty of ice. Serves 6.