Recipe for: Broad Bean and Young Cucumber Cream with Cottage Cheese and Dill Oil - photo 1
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Recipe for: Broad Bean and Young Cucumber Cream with Cottage Cheese and Dill Oil

Spicy Appetizers Vegetarian Dishes 40 min Medium 0 views ~43.61 PLN * - (0)
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Description

A delicate, summery cream combining the freshness of young cucumber with the creamy texture of broad beans, served with thick cottage cheese and aromatic dill oil. This dish is inspired by seasonal Polish cuisine — broad beans and fresh herbs are a classic of summer, presented here in a light, modern form as an appetizer. The cream has a light green color and a velvety consistency, the cottage cheese adds acidity and texture, while the dill oil brings freshness and aroma. Serve chilled or slightly warm — it works great as an appetizer for a family gathering or a light lunch. It looks aesthetically pleasing on flat white plates with drops of oil and a sprig of dill.

Ingredients Used

Ingredients (13)

Servings:
4
  • Broad beans 500 g
  • Young cucumber 300 g
  • Vegetable broth 500 ml
  • Cottage cheese 250 g
  • Olive oil 50 ml
  • Green onion 2.7 bunch (~80 g)
  • Garlic 2 clove (~10 g)
  • Lemon 0.4 pcs (~30 g)
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • 18% cream 100 ml
  • Roasted almonds 30 g
💰 Estimated dish cost: ~43.61 PLN (10.90 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing broad beans

1

Peel the broad beans: if you have fresh ones in pods, scoop out the seeds. Place the broad beans in a pot with a capacity of at least 2 liters, cover with cold water so that the beans are submerged by 2 cm. Add 1/2 teaspoon of salt (about 1 g). Bring to a boil over high heat, then reduce the heat to medium and cook for 6–8 minutes — the beans should be soft but not mushy. Check: take out one bean and taste it; it should be easy to cut with a fork and have a creamy, not hard texture.

Ingredients: Broad beans, Salt
Use a medium pot with a lid. If the broad beans are very young, cooking may take less time (4–6 minutes). Do not overcook — then the cream will be darker and more starchy.

Cream

2

Drain the broad beans and immediately rinse with cold water to stop the cooking. If the outer skin of the beans is tough, squeeze each bean with your fingers and scoop out the soft center (this step gives a creamier texture). In a blender, combine the cooked broad beans, peeled and chopped young cucumber (part with skin for color), chopped spring onion (white and green parts), 2 cloves of garlic (chopped), half the lemon juice (about 15 g), and 300 ml of warm vegetable broth. Blend on high speed for 1–2 minutes until smooth. If the mixture is too thick, add broth in 50 ml increments until you reach the desired consistency. Season with 1 pinch of salt and 1 pinch of pepper, taste, and adjust as needed. Optionally, for creaminess, add 100 g of 18% cream and blend briefly.

Ingredients: Broad beans, young cucumber, Green onion, Garlic, Lemon, Vegetable broth, 18% cream
Use a high-powered blender or an immersion blender. Blend in batches if the blender is small. If you want an exceptionally smooth texture, strain the cream through a fine-mesh sieve into another pot.

Cottage cheese

3

In a bowl, mash the cottage cheese with a fork or pass it through a sieve to achieve a smooth consistency. Add 1/2 teaspoon of lemon juice (about 5 g), a pinch of salt, and a tablespoon of olive oil (about 10 ml) — mix until homogeneous. The consistency should be thick but easy to spread on a spoon; if the cottage cheese is too dry, add 1–2 tablespoons of water or yogurt.

Ingredients: Cottage cheese, Lemon, Olive oil, Salt
Use a small bowl and a fork or spatula. Prepare the cottage cheese at the last minute so that it is fresh and cool. If you prefer a creamier cottage cheese, you can add 1 tablespoon of sour cream.

Dill oil

4

Finely chop half a bunch of dill (about 15 g) and place it in a small jar or blender cup. Add 40 ml of olive oil and a pinch of salt. Blend with an immersion blender for 20–30 seconds until the oil becomes light green and aromatic. Strain through a fine sieve to remove larger particles (you can leave some leaves for decorative effect). The dill oil should be light green, fragrant with fresh dill, and slightly oily.

Ingredients: Dill, Olive oil, Salt
Use a small hand blender or a jug and a fine sieve. Do not overheat the oil by mixing too long — blend briefly to preserve the aroma of fresh herbs. If you don't have a sieve, use a piece of cheesecloth.

Serving

5

Pour the cream into flat plates or bowls (about 200–220 g per serving). In the center of each portion, add a spoonful of cottage cheese (about 60 g). Drizzle the cream with dill oil in dots or a thin stream (about 10 ml per serving). Sprinkle with a bit of freshly ground pepper and, if using, a spoonful of toasted almonds for crunch. Serve immediately or slightly chilled (chill for 15–30 minutes in the refrigerator before serving if you prefer the cold version).

Ingredients: Cottage cheese, Olive oil, Black pepper, roasted almonds, Dill, Broad beans, young cucumber
Use flat, white plates for color contrast. Leave a few whole dill leaves for decoration. Do not drizzle too much oil — it should be an aromatic drop, not a greasy layer.

Fun Fact

💡

Broad beans have been known and eaten in Poland for centuries — in many regions, people prepared them in various ways: boiled, stewed, or in the form of pancakes. The combination of broad beans with dill is a classic summer duo.

Best for

letnie przyjęcie lekka kolacja przystawka na niedzielny obiad

Tips

🍽️ Serving

Serve the cream slightly chilled or at room temperature. Serve on flat plates so that the dill oil and cottage cheese spread nicely. For a version without almonds, add thinly sliced radishes for color and crunch.

🥡 Storage

Store the cream in a closed container in the refrigerator for up to 2 days. Keep the cottage cheese separately (for up to 2 days). It is best to use the dill oil within 48 hours — it loses freshness and color over time. Gently heat the cream over low heat or blend it with warm broth; do not boil after adding the dill oil or cottage cheese.

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