Carrot Pancakes

Daucus carota – the carrot – was cultivated from wild carrots in the countries we now know as Afghanistan & Iran and are mentioned there in the 10th century and by the 12th century they were mentioned in Europe.

These tap roots were originally white, yellow or purple in colour.

The orange colour that we recognise today was breed by growers in Europe in the 17th century especially in the Netherlands.  It is thought that this was in honour of Prince William of Orange-Nassau (Willem van Oranje) who had an orange stripe on his flag. Nowadays orange is thought of as the national colour for the Netherlands.

These pancakes made with carrots in Polish are called racuszki z marchwi.

They are small round pancakes like American pancakes or dropped scones and are served with sugar or sweetened soured cream.

Ingredients

  • 450g carrots, peeled and finely grated
  • 140g twaróg/cream cheese or yoghurt cheese
  • 2 eggs separated
  • 3 tablespoons of plain flour
  • 1/2  teaspoon of baking powder
  • Sunflower oil for frying

To Serve

Caster sugar or soured cream sweetened with icing sugar.

Method

  • Whisk the whites until they are stiff.
  • In a small dish mix the baking powder with the flour.
  • In a large bowl mix together well the finely grated carrots, the cream (or yoghurt) cheese and the egg yolks.
  • Add the flour mixture.
  • Fold in the stiff egg whites.
  • Heat some sunflower oil in a cast iron frying pan or griddle.
  • Use 2 tablespoonfuls of the mixture for each pancake, cook on one side and then turn them over and cook on the other side.
  • Sprinkle with caster sugar or with a dollop of sweetened soured cream.

 

 

Served here on Wedgwood – Hathaway Rose – 1959 -1987.

Note

I have also tried them with maple syrup poured on them & these too were delicious.

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Carrot and Apple Salad

When cooking was more seasonal, this was a very popular salad in the late summer and autumn after the apple harvest.

Nowadays with better storage methods, this is a salad you can make all year round.

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Serving Dish is Royal Doulton, Carnation 1982 – 1998

The following will make enough for 2 people as a side dish  – use the ratio of 2 to 3 carrots to 1 small or medium eating apple if you want to make more.

Organic carrots may have the edge here for taste but regular ones will still be good.

Use sweet and tasty eating apples such as: Jazz, Pink Lady or Cox’s orange pippins.

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Ingredients

2 carrots

1 eating apple

1 tablespoon of granulated sugar

Juice of half a lemon

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Method

Peel the carrots and grate them using a coarse grater into a bowl.

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Cut the apple into quarters and remove the seed case.

Hold the apple by the skin and grate the flesh,

also using the coarse grater,  into the bowl.

Discard the apple skin.

Sprinkle the mixture with the sugar and add the lemon juice.

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Mix everything together, place into a serving dish and serve.

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Note

If you do not have any apples then just carrots with the sugar and lemon juice are also good.

Polish Mixed Vegetable Salad

Before the days of shops that sell fresh and frozen produce all year round from all over the world, this salad could be made in the autumn and winter using bottled or tinned vegetables.

This salad is made using mainly cooked chopped vegetables and the aim is to make it colourful and to balance the colours and size of the ingredients.

The main three colours are white, green and orange.

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Salad in a Royal Doulton Dish – Carnation – 1982 to 1998

White

The white is achieved from: potatoes, celeriac or  white beans such as haricot or cannellini  or even tinned baked beans with the sauce rinsed off.

Green

The green is achieved from peas , whole green beans or gherkins. I use frozen peas or whole green beans.

Orange

The orange is achieved from carrots or bottled paprika.

The following salad was made from potatoes, carrots and whole green beans which were cooked before assembling.

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Steam the Potatoes and Carrots

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Boil or steam the whole green beans.

Once the vegetables have cooled then chop them into small pieces.

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Mix the vegetables together with several tablespoonfuls of mayonnaise – original or light – just enough to lightly coat the vegetables.

Add salt and pepper to taste.

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Variation 1

Add 2 hard boiled eggs which have been chopped to the salad.

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Mixed Vegetable Salad with Hard Boiled Eggs

Variation 2

Use Celeriac instead of potato.

Peel the celeriac then cut it up into large pieces and steam these – chop the cooked celeriac into smaller pieces when it has cooked and cooled.

Cabbage Salad

Fresh cabbage features in many salads in Poland, the following much loved version can be made throughout the year.

In English the word coleslaw is used for a cabbage salad – this word is from the Dutch koolsla –  kool – cabbage,  sla – salad.

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Ingredients

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I like to use Light or Original
  • 1 or 2 carrots
  • Hard white cabbage – around a quarter or half a medium one
  • 1 eating apple – red skinned is nice for colour
  • 1 onion – I like to use a red one for colour
  • Mayonnaise
  • Lemon juice – optional
  • Salt & pepper to taste

Method

I always start by grating the carrot using a large grater and then cut the cabbage into fine strands so that I have equal quantities of orange and white.  Put these into a large mixing bowl.

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I find that 1 carrot is often enough for the amount I need. In the photo below 2 carrots were used to make a larger amount of salad.

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  • Chop the onion into small pieces and add this to the bowl.
  • Grate the apple including the skin and add this to the bowl.
  • Add several tablespoons of mayonnaise and mix well to coat the mixture.
  • You might want to add a little lemon juice to make the mayonnaise a little thinner.
  • Add some salt and pepper to taste.
  • Serve with cold smoked Polish style meats or sausage or with a hot roast or casserole as a good contrast.

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