Makaron with Apples

  • 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 makariafood 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.

Ingredients

  • 250g cooked small sized pasta
  • 500g cooking apples
  • 100g & 100g granulated sugar
  • ¾ teaspoon of ground cinnamon
  • 3 eggs separated
  • 50g butter

Method

  • 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

 

Carrot Leek & Apple Salad

I was sorting out my recipe box notes and cuttings when I came across this recipe from one of my cousins in Białystok for a salad made from carrots, leeks and apples.

I had not noted down whether the leeks were just sliced or if they were blanched as well so I tried both ways and both salads were super.

Ingredients

  • 2-3 carrots
  • 1 leek
  • 1- 2 eating apples – Braeburns are good
  • Juice of a lemon
  • 2-3 tablespoons of Mayonnaise
  • Salt & pepper to taste

Method – 1

  • Grate the carrots using a coarse grater.
  • Thinly slice the leeks and cut the rings into halve or quarters.
  • Core the apple and chop into small chunks.
  • Pore the lemon juice over the salad.
  • Add the mayonnaise and mix well.
  • Salt and pepper to taste.

 

Method – 2

  • As above except for the leeks.
  • Put the cut leeks into hot water and simmer for a few minutes.
  • Allow the leeks to cool.
  • Drain the leeks and pat dry with kitchen roll or a clean tea towel.
  • Mix all the ingredients together.

Kompot – Apple

Kompot translates as compote but in Poland the word has a slightly different meaning than in the French.

Rather than a dish of stewed fruit it is a refreshing drink made with fruit.

Any seasonal fruit may be used such as:

  • raspberries, strawberries, wild berries
  • gooseberries, rhubarb
  • apples, cherries, plums
  • dried fruits can also be used.
  • *
  • Spices such as cinnamon or cloves can be added.
  • Depending on the time of year kompot can be served hot or cold.
  • *
  • The usual proportion of fruit to water is –
    1 kilo of fruit : 2litres of water.
  • A little sugar may be added depending on the sweetness of the fruit.
  • *
  • I was busy this summer making fruit soups and did not make any kompot.
  • I have lots of Bramley apples from the garden so decided to use them.
  • I had forgotten how refreshing this drink can be.
  • *
  • I will do other fruit versions next summer and also a dried fruit version later.
  • In summer you can use eating apples – very little sugar or no added sugar will be necessary.

Ingredients

  • 750g of Bramley apples (or other cooking apples)
  • 1½ litres of water
  • 1 small stick of cinnamon
  • 2-3 tablespoons of granulated sugar

Method

  • Put the water into a large saucepan.
  • Add a small stick of cinnamon.
  • Peel and core the apples.
  • Cut the apples into 6 – 8 segments.
  • Add the apples to the pan.
  • Bring to boil and then simmer for around 5 minutes.
  • You do not want the apple to disintegrate.
  • Leave to cool slightly.
  • Add sugar spoonful by spoonful and check – you do not want too much.
  • *
  • Served here cold but can also be served warm.

Note

Leave the chunks of fruit at the bottom of the glass or you can eat them with a fork!

Apple Pancakes

  • At the moment there are lots of Bramley apples from the garden.
  • I often make pancakes – French style crepes and fill them with cooked apples.
  • I also make a slightly thicker type with chopped apples, a recipe from my mum’s sister, sort of apple fritters – racuszki -….. I posted this over 4 years ago.
  • I came across this recipe for – placki, which are more like an American pancake.
  • I think they would have been made originally with soured milk.
  • I have been told you can use kefir instead of yoghurt.
  • I weighed out the flour for this recipe but am sure if you make these often you will be able to judge the amount without getting out the scales.

Ingredients

  • 2 to 3 cooking apples
  • 130g plain flour
  • Pinch of salt
  • 125ml of yoghurt
  • 2 eggs
  • Water (up to 60ml)
  • *
  • Sunflower oil for frying

Method

  • Peel the apples and grate them with a coarse grater.
  • Mix in the flour, salt and yoghurt.
  • Beat in the eggs.
  • Add enough water to make a very thick batter.
  • Fry tablespoons on a hot griddle or frying pan – you may need a little sunflower oil.
  • *
  • Best eaten hot – but you can keep them in a warm oven if you want to serve them all together.
  • *
  • Dust with icing sugar to serve.
  • *
  • Also delicious with some hot apple sauce with some ground cinnamon mixed in.

 

Served on La Prune plates by Jet for Ter Steege of the Netherlands.

Apple Soup

  • I wrote in the summer about 3 fruit soups.
  • Now that it is autumn I have made another fruit soup using Bramley apples from my garden.
  • Use sour apples to make this soup – it should not be over sweet rather it should be slightly tart.
  • Just like other soups this is served as a first course.
  • This soup should be served hot.

Ingredients

  • 700g cooking apples.
  • 100g granulated sugar
  • 1½ tablespoons of potato flour or cornflour
  • Small cinnamon stick
  • 8 cloves
  • 1.5 litres of water
  • *
  • White bread croutons or cold cooked pasta to serve

Method

  • Put the water and spices into a large saucepan.
  • Peel and core the apples, chop into large pieces and add them to the pan.
  • Bring to the boil then simmer with a lid on the pan till the apples are falling apart.
  • Remove the spices.
  • Add the sugar to the liquid and bring to the boil.
  • Leave to cool a little and purée the liquid.
  • Mix the potato flour with a little water.
  • Add this to the soup.
  • Bring to the boil, stirring gently.
  • Simmer and stir until the soup thickens.
  • Serve hot  with white bread croutons or cold cooked pasta.

 

 

 

Carrot, Leek & Apple Salad

As well as any cookery books and magazines, I have notes and cuttings  from various sources.  Ever so often I look through these for inspiration and think “Yes, I must try that!”.

Here is a recipe for a salad that I jotted down when visiting one of my cousins in Białystok.

Ingredients

  • 2 large carrots – coarse grated
  • 2 leeks cut into fine slices
  • 2 eating apples – cored and rough chopped
  • Juice of half a lemon
  • 2 -3 tablespoons of full fat mayonnaise
  • Chopped chives to serve

    Method

  • Mix everything together apart from the chives.
  • Put into a serving dish
  • Sprinkle the chives on top and serve.

Served in Royal Doulton – Carnation – 1982 – 1998

Pepper & Apple Salad

Here is a refreshing salad with a honey and yoghurt dressing for a sunny day.

Ingredients

  • 1 red pepper
  • 1 yellow or orange pepper
  • 2 onions
  • 2 eating apples such as Braeburn
  • Juice of 1 lemon
  • *
  • 2 tablespoons of runny honey
  • 3 tablespoons of Greek style yoghurt
  • *
  • Flat-leaved parsley to garnish

Method

  • Cut the peppers and remove the stalk and seeds.
  • Cut the peppers into very thin strips.
  • Slice the onions finely.
  • Put the lemon juice into a bowl.
  • Core the apples and cut into small chunks.
  • Place the apples into the lemon juice.
  • Mix the peppers, onions and apples together.
  • Put the salad into a serving dish.
  • *
  • Mix the honey and yoghurt together.
  • Put this mixture on top of the salad.
  • Garnish with chopped flat-leaved parsley.

Waldorf Salad

I have been watching my box set of Fawlty Towers DVDs and have found they are still amusing after more than 40 years.

When an American guest asks for a  Waldorf salad and  Basil Fawlty replies  “I think we’re just out of  waldorfs” – I thought  – I have never actually had that – must look it up and make it!

Waldorf salad was created by Oscar Tschirky,  a Swiss – American, at the Waldorf Astoria Hotel in New York in 1896.

The original was made with celery, apple and grapes – nuts were added a bit later.

Either use green skinned apples for an all green look or red skinned for a nice contrast.

Toasted walnuts are delicious – just take care and watch them so you do not burn them!

Ingredients

  • 6 sticks of celery 
  • 2 eating apples – Braeburn are good
  • 100g walnuts – toasted
  • 100 – 150g seedless green grapes 
  • 2-3 tablespoons of full fat mayonnaise
  • Juice of half a lemon
  • *
  • Crispy lettuce leaves to serve

Method

  • Thinly slice the celery stalks
  • Core the apples and chop into small pieces
  • Chop the toasted walnuts into small pieces
  • Cut the grapes into halves
  • Mix the celery, apples, nuts and grapes together
  • Mix the mayonnaise with the lemon juice
  • Mix the dressing with the salad
  •  *
  • Hand shred the lettuce leaves and put them in the at the bottom of a shallow bowl
  • Heap the salad on top of the lettuce.

 

Serving Variation

For individual servings put one or two lettuce leaves per person in a small dish and spoon some salad in the middle.

Salad after Fawlty Towers

Recently I have been watching my box set of Fawlty Towers DVDs, which is still so amusing after all these years.

Whilst watching the episode with the American guest and the Waldorf salad  – when famously Basil Fawlty says  “I think we’re just out of  waldorfs” – I thought must try that!

I needed a salad for dinner but realised I did not have all the ingredients so decided to make a similar salad with the ingredients I had.

I will get all the ingredients for a real Waldorf salad and make that soon.

Ingredients

  • Half a white or sweetheart cabbage
  • 2 eating apples – I used Braeburn*
  • 100g of walnuts – chopped
  • 2 -3 tablespoons of mayonnaise – full fat is best

Method

  • Shred and chop the cabbage into fine pieces.
  • Core the apples and chop into small pieces.
  • Mix the cabbage, apples and walnuts together.
  • Mix in the mayonnaise.

Braeburn apples originated in New Zealand in the 1950s.

They are named after Braeburn Orchard where they where first commercially grown.

 

 

 

Summer Salads – Radish & Cucumber

The inspiration for these salads are from recipes in a new book I bought recently in Poland and from one my Polish friend  in Leeds bought for me.

 

 

History of the Radish

Radish, in Polish –  rzodkiew,  Latin name  –  Raphanus sativus,    is a root vegetable that belongs to the Brassica family and is thought to have originated in South East Asia.  It is mentioned in Greece in the 3rd century BC and in Europe in pre-Roman times.

It was one of the first European crops to be taken to the Americas.

Some of the recipes used czarna rzodkiew – which translates as black radish.  Now I had never heard of this, so looked it up and found it is called Black Spanish radish and sometimes called winter radish. It is mentioned in Europe in the 16th century and in England in the 19th century.

It has white flesh and a black skin and  can be round or long and it  is much larger  than the radishes I have seen.  So when the recipes used one or two black Spanish radishes, I used 1 or 2 bunches of radishes.

Cucumber & Radish Salad – Version 1

Ingredients

  • 1 cucumber
  • 1 or 2 bunches of radishes
  • 1 tablespoon of oil
  • Juice of 1/2 a lemon
  • Salt & pepper
  • Chopped dill & flat leafed parsley

Method

  • Peel the cucumber or part peel lengthwise in stripes.
  • Cut the cucumber into thin slices  – you can cut these into halves.
  • Top and tail the radishes and then thinly slice them.
  • Add salt and pepper.
  • Add the oil and lemon juice and mix well.
  • Garnish with dill and flat leafed parsley.

 

 

 

Sweet Honey Dressing

A lovely sweet dressing made with honey is used on the following four salads.

Ingredients

  • 125ml soured cream
  • 1 tablespoon of runny honey
  • Juice of 1/2 a lemon

Method

Use a little whisk to combine the ingredients.

Cucumber & Radish Salad – Version 2

As version 1 with sweet honey dressing

Radish & Red Onion Salad

Ingredients

  • 1 – 2 bunches of radishes
  • 1 red onion
  • Sweet honey dressing

Method

  • Top and tail the radishes and then thinly slice them.
  • Slice and chop the onion into small squares.
  • Mix the radishes and onion together.
  • Pour the sweet honey dressing over them and mix.

 

 

Radish & Raisin Salad

Ingredients

  • 1-2 bunches of radishes
  • 80g raisins or sultanas
  • Sweet honey dressing

Method

  • Put the raisins into a small bowl and boiling water over them to cover.
  • Leave them until they are cold.
  • Use a sieve to drain away the water.
  • Use kitchen roll or a clean tea cloth to dry the raisins.
  • Top and tail the radishes and then thinly slice them.
  • Mix the radishes and raisins.
  • Pour the sweet honey dressing over them and mix.

Optional

Serve this on top of a bed of shredded lettuce.

 

 

 

Served here with liver & rice

Cucumber & Raisin Salad

Ingredients

  • 1 cucumber
  • 80g raisins or sultanas
  • Sweet honey dressing

Method

  • Put the raisins into a small bowl and boiling water over them to cover.
  • Leave them until they are cold.
  • Use a sieve to drain away the water.
  • Use kitchen roll or a clean tea cloth to dry the raisins.
  • Peel the cucumber or part peel lengthwise in stripes.
  • Cut the cucumber into thin slices  – you can cut these into halves.
  • Mix the cucumber and raisins.
  • Pour the sweet honey dressing over them and mix.

 

 

 

 

 

 

 

Served here with liver & mushrooms and rice.

 

Radish & Apple Salad

Ingredients

  • 1 bunch of radishes
  • 1 large apple – Braeburn is good
  • Juice of 1 lemon
  • 1 teaspoon of sugar
  • 2 tablespoons of Greek yoghurt
  • 2 pinches of salt

Method

  • Top and tail the radishes and then thinly slice them.
  • Cut larger slices into two
  • Put them into a bowl with the sugar and salt and leave these for around 10 minutes
  • Core the apple and cut into rough cubes
  • Place the apple into a bowl and our the lemon juice over them.
  • Mix the radishes and apple together
  • Mix in the yoghurt.