This recipe was inspired by the ones I wrote up in Red on Red! after looking at the ingredients that were in my fridge and cupboards.
- ½ red cabbage
- 4-5 carrots
- 1 onion
- 1-2 apples
- Juice of 2 limes
- 1-2 tablespoons of runny honey
- Grate or finely shred and chop the red cabbage.
- Peel and coarse grate the carrots.
- Finely chop the onion.
- Finely chop the apple.
- Mix all the ingredients together.
- Mix the lime juice and honey together.
- Mix the dressing over the salad.
Tastes good straight away and even better after a few hours.
- This is a hot pudding I remember my mother often making years ago.
- It is best to make this with cooking apples, which give off lots of juice.
- It can also be made with millet or pearl barley instead of rice.
- 200g long grain rice
- 250ml milk
- 250ml water
- 3 tablespoons of butter
- 3 tablespoons of granulated sugar
- 1 teaspoon of ground cinnamon
- 600g of Bramley apples
- Put the rice in a saucepan with the milk and water.
- Cook gently, stirring often till all the liquid is absorbed.
- Stir in 1 tablespoon of sugar and 1 tablespoon of butter.
- Leave to cool.
- Pre-heat the oven to GM4 – 180°C.
- Peel and core the apples and chop them into small chunks.
- Mix them with the cinnamon and 2 tablespoons of sugar.
- Butter an oven proof dish.
- Put half the rice mixture on the base.
- Put all the apple mixture on top.
- Cover with the rest of the rice.
- Dot 2 tablespoons of butter over the top.
- Bake for around 50 minutes.
- Serve hot.
Served in – Johnson Brothers Green Pear bowls – 1960 – 1979.
- This is a sweet dessert made with cooked pasta.
- Mama would often make this dish when I was young.
- The general word for pasta in Polish is makaron .. from the Italian macaroni or maccheroni which is thought to originate from the Greek makaria – food made from barley!
- If you use home-made noodles or chopped tagliatelle – you could call this łazanki with fruit.
- Amounts of pasta and apples are not that critical.
- 250g cooked small sized pasta
- 500g cooking apples
- 100g & 100g granulated sugar
- ¾ teaspoon of ground cinnamon
- 3 eggs separated
- 50g butter
- Peel and chop the apples.
- Partly cook them with 100g of sugar.
- Leave then slightly chunky.
- Add cinnamon and stir.
- Leave to cool.
- Melt the butter.
- Grease an oven proof dish with some of the butter.
- Pre-heat the oven to GM4 180°C.
- Mix the pasta with the rest of the butter.
- Whisk the egg yolks with 100g of sugar till pale and frothy.
- Lightly whisk the egg whites.
- Mix the whites with the yolk mixture and whisk again.
- Mix the buttered pasta with the egg and sugar mixture.
- Spread out half the pasta as a layer at the bottom of the dish.
- Put the cooked apples on top of the pasta.
- Spread the rest of the pasta on top of the apples.
- Cook for 40 -50 minutes.
- Dust with icing sugar and serve.
- Can be served hot, warm and even cold.
Plate by Johnson Brothers – Snowflake -1960-1979