John Myers
Ingredients for 4 servings:
- 1 large cucumber(s) (approx. 600 g)
- 2 cups of double cream cheese (125 g each)
- 3 tbsp cream
- Pepper, white
- ½ small pepper
- 1 small carrot(s)
- ¼ bell pepper(s), yellow
- ¼ bell pepper(s), green
- e.g. Dill, finely chopped
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Peel the cucumber and halve it lengthwise. Remove the seeds with a spoon or a melon baller and scoop out some of the seeds. Then split the cucumber halves in half. Mix 2 cups of double cream cheese with a little cream until creamy and season with white pepper. Halve the bell peppers lengthwise and remove the seeds. Trim the carrots and bell peppers. Cut the vegetables into very small pieces and add to the cream cheese. Stir in some finely chopped dill and season again to taste. Transfer the cream cheese mixture to a piping bag fitted with a perforated nozzle and pipe it into the cucumber quarters.
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