Anne McAlpine: July 30, 2020

I am continually looking for new recipes to try that won’t heat up my kitchen. I recently made this pickled cucumber and tomato salad and found it to be a refreshing addition to my dinner, although the next time I make it I will use white vinegar or white wine vinegar as I found it a bit too tart for my liking. I used several cherry tomatoes when I made it and just halved them. It will last for a week in the fridge. I have made these devilled eggs a couple of times and really liked the combination of ingredients in the filling as they certainly enhanced the flavour. The original recipe suggested adding finely diced cucumber instead of the onion but I had used all my cucumber in the pickled salad, so I added green onion and really liked it. When you make the chocolate cake be sure to cool it in the slow cooker as it gives the sauce time to thicken and become rich and fudgy.