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Originally Posted by Zombies!
IIRC a Lebanese cucumber is the smaller type of cucumber, with the thinner skin that is more edible? You've got your huge continental/telegraph cucumbers that have to be peeled, then your lebanese ones that can just be eaten whole without peeling.
Any thin-skinned cucumber would work...
BTW your mushroom cider sauce sounds ace. But the only cider we can get over here is Strongbow or others like that. No go?
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It's proper cider so it has alcohol in it. I usually use a dry cider rather than a sweet cider.