Spicy Stuffed Cucumber Towers

Rinse cucumbers, remove peel, and cut each cucumber into four equal-sized pieces. Hollow out with a potato corer on one side, leaving a bottom. Cook in beef broth for 10 minutes until tender and drain. Chop kitchen herbs. Clean, rinse and chop mushrooms. Peel and finely dice onion and sauté in butter in a shallow, large saucepan.

Grind hollowed out cucumber flesh, add to onions with crème fraîche and half of chopped herbs and bring to boil. Cut tomatoes crosswise, blanch (scald) with boiling hot water, rinse when cool, skin, seed, dice. Mix with the mushrooms. Place cucumber towers in the sauce, add mushroom-tomato mixture. Cover and cook for about 10 minutes. Serve sprinkled with the remaining herbs.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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