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 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
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.
- 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 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.
- 750g of Bramley apples (or other cooking apples)
- 1½ litres of water
- 1 small stick of cinnamon
- 2-3 tablespoons of granulated sugar
- 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.
Leave the chunks of fruit at the bottom of the glass or you can eat them with a fork!
- 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.
- 2 to 3 cooking apples
- 130g plain flour
- Pinch of salt
- 125ml of yoghurt
- 2 eggs
- Water (up to 60ml)
- Sunflower oil for frying
- 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.