In summer, when there is an opportunity to use greens and vegetables from the garden in unlimited quantities, you can prepare an original and vitamin-rich snack. Guests will not only be surprised at the unusual combination of products, but will certainly ask for a recipe.
Ingredients:
- Large ripe radish - 300 g;
- Low-fat cottage cheese - ½ pack;
- Butter - 50 g;
- Medium-sized cucumbers - 2 pcs;
- Green onions - a few feathers;
- Yogurt or low-fat sour cream - 2 tablespoons;
- Spices: ground black pepper and salt - to taste.
Preparation:
- Boil chicken eggs hard-boiled, then drain the hot water and pour cold water, so that the shell is better cleaned and the eggs cool faster. The water can be changed again after the hot eggs have warmed it up. After the eggs have cooled, peel them and separate the yolks and whites.
- Rinse the green onion feathers, dry with a paper towel and chop finely enough. Mix and knead low-fat cottage cheese, butter, separated egg yolks, yoghurt, chopped green onions until a pasty consistency is formed, rubbing with a fork. This procedure can be done in a blender. Add spices to taste and stir everything thoroughly again.
- Remove the leaves from the radish, rinse it well and form a depression on the side of the tops with a vegetable cutter or knife. On the other hand, cut off the tip so that the vegetable can be placed. With a confectionery syringe or a small spoon (the more convenient), stuff the radish fruits with the prepared mass of cottage cheese, so that on top you get a small slide - a stack.
- On top, in the radish stuffed with the mixture, stick two or three green onion feathers each for decoration. Wash the cucumbers, then cut into thick circles. Arrange the cucumber slices on a flat-bottomed dish and put ready-made radish with filling on each slice. When serving, sprinkle with chopped proteins and chopped green onions.
