Category: Salad

Cauliflower, Broccoli & Mixed Vegetable Salad

  • This recipe from my recipe a day calendar is a cross between my mixed vegetable salad and my recently posted cauliflower & broccoli salad.
  • The amounts are not really important but these give a good balance between the different ones.

INGREDIENTS

  • 1/4 head of a cauliflower – steamed and chopped
  • Stem of broccoli – steamed and florets chopped
  • 2 medium carrots – boiled ot steamed and chopped into cubes
  • 2 medium starchy potatoes – boiled or steamed and chopped into cubes
  • 100g of frozen peas or green beans – cooked and chopped.
  • 100g of frozen sweet corn – steamed or a small tin cooked
  • 2-3 hard boiled eggs chopped
  • (Extra hardboiled eggs to serve)
  • 2-3 tablespoons of mayonaise
  • 1/2 to 1 teaspoon of made up mustard (gentle type )
  • Salt & Pepper to taste
  • *
  • Chopped chives or flat leaved parsley to serve.
  • and hard boiled eggs cut into quarters
  • *
  • METHOD
  • Mix the mayonaise with the mustard.
  • Mix all the vegetable together.
  • Mix in the hard boiled eggs.
  • Mix it all with the mayonaise mixture.
  • Season to taste.
  • Serve with quarters of hard boiled eggs on top.

Sauerkraut Salad – 2

  • When I started blogging I would write several recipes for each post.
  • This was true for my post for on Sauerkraut Salads .
  • One of my sisters was over last week and we spent a long time talking about Mama’s recipes and which were our favourites.
  • My sister said that my sauerkraut salad recipes did not include the way Mama made it!
  • She reminded me that Mama always added the flesh of tomatoes to the salad.
  • She said Mama only included the flesh and not the seeds of the tomatoes.
  • She remembers this always being served with kotlety (breaded pork) and was a meal Tatus (our dad) loved.

INGREDIENTS

  • 300g Sauerkraut (half a large jar) drained
  • 2 medium carrots – coarse grated
  • 2-3 medium eating apples- peeled & coarse grated
  • 2-3 large tomatoes -skinned & chopped
  • 1-2 tablespoons of granulated sugar
  • 1-2 tablespoons of sunflower oil

METHOD

  • In a large bowl mix everything together.
  • Leave for 30 – 60 minutes before serving.
  • I even think it is better after a few hours.

I do not wash off the sauekraut first – but it depends on how sour you like it.

Also the amount of sugar you add is to taste.

SOUR is definately the Polish taste!

Cauliflower & Broccoli Salad

  • My friend brought me back a page a day calendar from Poland.
  • There is a recipe for every day.
  • This salad is based on one there.
  • The weights do not matter so much.
  • There will be other recipes soon.

INGREDIENTS

  • Around 100g of cauliflower – steamed – chopped
  • Around 100g of broccoli – steamed – chopped
  • Around 100g of frozen peas – steamed or boiled
  • Around 100g of frozen sweetcorn – steamed or boiled
  • 4 hardboiled eggs – chopped
  • 2-3 tablespoons of mayonaise
  • Salt & Pepper
  • Juice of ½ lemon
  • 1 -2 tablespoons of capers (from a jar) – optional.

METHOD

  • Mix all the vegetables and eggs together with the mayonaise.
  • Mix in the capers if using.
  • Season to taste
  • Pour the lemon juice over this before serving.

Hard Boiled Egg Salad

  • This is a very simple hard boiled egg salad which can be used as a side dish with other salads or
  • Spread on sandwiches – kanapki or toast.
  • I have added garlic chives as an option as these are growing now in  my garden.

INGREDIENTS

  • 6 hardboiled eggs
  • 1 large red onion
  • 1 large gherkin
  • 2-3 tablespoons of mayonaise
  • Salt & Pepper to season
  • OPTIONAL – chopped chives or garlic chives.

METHOD

  • Peel the eggs and chop them up into small pieces.
  • Chop the onion into small pieces.
  • Chop the gherkin into small cubes.
  • Mix these together with the mayonnaise.
  • Season to taste.
  • *
  • OPTIONAL – add chopped chives or garlic chives and mix together.

Radish Salad – A Different Way

I usually cut radishes into small circles to use in salads.

See my recipes in Summer Salads.

One of my Polish friends came round and used them in a different way.

INGREDIENTS

1 bunch of radishes

2 – 3 tablespoonfulls of Greek yoghurt

Salt and pepper to taste.

METHOD

Use a fine grater to grate all the radishes.

Mix the grated radishes with the yoghurt.

Season to taste.

Super on their own or with other salad items such as lettuce.

Swedish Cucumbers

  • I came across this recipe in a fellow bloggers post.
  • Her blog is Thistes & Kiwis – about life in Wellington, New Zealand.
  • This lady is half Polish, has lived in Scotland and Sweden –
  • She now lives in New Zealand.
  • I did a little research around this recipe and have adjusted it slightly.
  • I tested this out on one of my Polish friends – she thought it was super and has been making it already.
  • Now cucumbers – ogórki – are well loved in Poland.
  • They are usually the short knobbly ones, which you do not find often in England.
  • They are fermented or pickled in Poland.
  • This recipe uses what are known as salad cucumbers –
  • These are the ones most commonly found for sale or grown in gardens in England.
  • *
  • This dish is called pressgurka – a word which has similarities to English and Polish. (press and ogórki)
  • In Sweden it is often served with meatloat – klops or meat patties – kotlety.
  • I did not have any cooking when I was making this but I am sure it would be wonderful.
  • I served it with warm cooked liver and with egg mayonaise and anchovy sandwiches.
  • You could describe this as sweet & sour.
  • It will keep for a few days in the fridge should you have any left.
  • As my amounts are for 1 cucumber – I would make this afresh when needed.
  • Use a mandoline to cut or the side of a grater or a cheese slicer.
  • If you are good at cutting very thin slices then cut the cucumber with a sharp knife.

INGREDIENTS

  • 1 salad cucumber
  • Large pinch of salt
  • 2 tablespoons of sugar
  • 3 tablespoons of white wine or cider vinegar
  • 4 tablespoons of water
  • *
  • Can add some dill flowerheads or caraway seeds at the end

METHOD

  • Peel about half of the skin off the cucumber – lengthwise.
  • Slice the cucumber very thinly.
  • Place the cucumber on a flat plate.
  • Sprinkle with a large pinch of salt.
  • Place a piece of kitchen roll on top.
  • Plate another flat plate on top and put some weights on this (or a couple of tins).
  • Leave this for at least 30 minutes.
  • Remove the kitchen roll.
  • Put the cucumbers into a large sieve and remove the liquid.
  • Dry up the cucumbers with some more kitchen roll or use a clean tea towel.
  • Put the cucumbers into a bowl.
  • Put the sugar, vinegar and water into a small pan and heat gently until the sugar has dissoved.
  • Simmer a minute.
  • Pour the mixture over the cucumbers and stir well.
  • Leave until cool before serving.
  • *
  • Put any leftovers into a lided jar – can keep for a day or two.

Bavaria china dish, Meakin plate & Royal Doulton plate.

Fruity Rice Salad

  • This salad is super on a warm day – good to be eating it outside.
  • I have served it up with cold meats, Polish sausage or roast chicken or pork.
  • It is a cold salad 

INGREDIENTS

  • Cold cooked rice
  • 1 tin of pineapples – chopped
  • 1 red skinned apple – Pink lady is good – chopped
  • 80g of raisins or sultanas
  • *
  • Mint leaves to garnish

Method

  • Drain the pineapples – keep the juice.
  • Soak the raisins in the pineapple juice for at least 20 minutes.
  • In a large bowl – mix the rice, pineapples, apples and soaked dried fruit.
  • Include all the juice from the soaked dried fruit.
  • Add a touch of ground black pepper – optional.
  • *
  • Garnish the salad with some fresh mint leaves.

 

Tomato Salad 2

  • This is a variation on my tomato salad, which my friend told me about.
  • Like my tomato salad but with soured cream dressing.
  • Mama never made it like this – maybe it is from a different part of Poland?
  • It tastes very nice.

INGREDIENTS

  • 4 large ripe tomatoes – home grown are the best
  • 1 large onion
  • Juice of 1 lemon
  • 125 – 250ml of soured cream
  • Salt & Pepper to taste
  • Chopped chives or garlic chives to garnish

METHOD

  • Slice the tomatoes thinly.
  • Slice the onion thinly.
  • Mix the tomatoes and onions together.
  • Sprinkle with salt and pepper.
  • Arrange on a dish.
  • Cover with lemon juice.
  • Cover with soured cream to taste.
  • Garnish with chopped chives or garlic chives.
  • Mix the soured cream with the salad as you serve it.

Yoghurt Cheese Salad

INGREDIENTS

  • 250g of full fat twaróg or yoghurt cheese
  • Bunch of radishes – finely sliced
  • 1 large gherkin – chopped into small cubes
  • Bunch of spring onions – finely chopped – white and green parts
  • Salt & Pepper to taste
  • *
  • Some Greek style yoghurt or soured cream – may be needed to loosen up the cheese.
  • OPTIONAL
  • ½ fresh cucumber – peeled, deseeded and chopped into small cubes.

METHOD

  • Mix the twaróg or yoghurt cheese with the radishes, gherkins and spring onions.
  • Add the cucumber if using.
  • Add the yoghurt or soured cream if needed.
  • Season to taste.

Salad Dressing

  • This is a variation on a traditional salad dressing.
  • Mayonnaise is often used especially on cabbage salads (coleslaw).
  • I often mix in some Greek style yoghurt.
  • *
  • I was given this variation last week and it does add a nice little kick.
  • *
  • Equal Amounts of Mayonnaise: Greek Yoghurt: Cream of Horseradish Sauce.
  • *
  • 2  tablespoons of each should be more than enough for a whole shredded cabbage.
  • *
  • Full fat for both the mayonnaise and yoghurt is the best.
  • *
  • Not tested  – but I am sure this will go well with boiled potato salad.

Salads in Bavarian China

NOTE

  • The horseradish does become milder and losses it kick if left for a longer time eg overnight.
  • Best to add this dressing about an hour before the salads are needed so any fruits and nuts soften but the horseradish still has the kick.