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

 

Pasta Salads

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.

You need some cooked pasta – small shapes are the best – I often use Fiorelli – little tubes with lacy edges.

 

 

 

 

 

 

When I am cooking some pasta for a meal,  I often do a bit more so I have some left to make a salad the next day.

Try not to over cook the pasta.

The weight of dry pasta will result in around double the weight of cooked pasta  eg 250g of dry pasta will result in around 500g of cooked pasta.

I find that mayonnaise or mayonnaise based dressing  are best with these salads.

Cooked vegetables work well with these salads and also tinned or bottled vegetables and so it is a good store cupboard dish.

Below are several ideas – but you can do many variations – I always use a few different colours to make it look attractive.

Pasta, Peppers & Sweetcorn Salad

  • 400 – 500g cold cooked pasta.
  • 1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
  • 1 or 2  fresh red peppers or 2-3 pieces of  bottled peppers.
  • 1-2 tablespoons of mayonnaise
  • Salt & ground back pepper

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Method

  • In a large bowl mix the pasta and sweetcorn together.
  • If using fresh peppers then remove the stalk and the seeds and chop the flesh into small pieces.
  • Blanch the peppers by putting them in a dish with boiling water and letting them stand for about 10 minutes then drain and pat dry.

 

 

  • If using bottled peppers then drain them from the liquid and cut into small pieces.
  • Add the peppers to the salad mixture.
  • Mix in the mayonnaise.
  • Add salt & pepper to taste.

 

Pasta, Peas, Peppers  & Sweetcorn Salad

Ingredients

  • 400 – 500g cold cooked pasta.
  • 1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
  • 1 or 2  fresh red peppers or 2-3 pieces of  bottled pepper
  • 150g of cooked frozen peas
  • 1-2 tablespoons of mayonnaise
  • Salt & ground back pepper.

Method

Make the salad as above then add the cooked peas and mix well

 

 

Pasta, Peppers & Sweetcorn Salad with Tuna

  • 400 – 500g cold cooked pasta.
  • 1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
  • 1 or 2  fresh red peppers or 2-3 pieces of  bottled peppers.
  • 1  x  145g tin of tuna chunks in oil or brine – drained
  • 1-2 tablespoons of mayonnaise (variation –  add half a teaspoon of tomato puree or even hot pepper sauce)
  • Salt & pepper to taste – you will need less salt if you are using the tuna in brine.

Method

  • Make the salad as in Pasta, Peppers & Sweetcorn Salad up to the addition of the mayonnaise.
  • Break up the tuna into smaller pieces and add this to the salad and mix it in.
  • Add the mayonnaise.
  • Salt & pepper to taste – (you will need less salt if you are using the tuna in brine).

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Variations

Add some chopped chillies to the mixture – I use  green ones to differentiate them from the red peppers.

Pasta, Peas, Peppers & Sweetcorn Salad with Tuna

Ingredients

  • 400 – 500g cold cooked pasta.
  • 1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
  • 1 or 2  fresh red peppers or 2-3 pieces of  bottled pepper
  • 150g of cooked frozen peas
  • 1  x  145g tin of tuna chunks in oil or brine – drained
  • 1-2 tablespoons of mayonnaise
  • Salt & ground back pepper.

Method

  • Make the salad as in Pasta, Peas, Peppers,  & Sweetcorn Salad
  • Break up the tuna into smaller pieces and add this to the salad. and mix it in
  • Salt & pepper to taste – (you will need less salt if you are using the tuna in brine).

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Pasta, Peas, Peppers & Sweetcorn Salad with Polish Smoked Sausage.

Ingredients

  • 400 – 500g cold cooked pasta.
  • 1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
  • 1 or 2  fresh red peppers or 2-3 pieces of  bottled pepper
  • 150g of cooked frozen peas
  • 200g of Polish smoked sausage or ham
  • 1-2 tablespoons of mayonnaise
  • Salt & ground back pepper

Method

  • Make the salad as in Pasta, Peas, Peppers & Sweetcorn Salad.
  • Slice the sausage into thin slices and then chop these into halves and quarters.
  • Add this is to the salad and mix in
  • Salt & pepper to taste.

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Hard Boiled Egg Garnish

1 or 2 hard boiled eggs can be chopped and used to garnish the tuna or smoked sausage salads.