Tag: Salad

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.

 

Herring Salad 3

  • This makes a super all in one lunch.
  • It has many classic Polish ingredients: beetroot, hardboiled eggs. herrings and horseradish.
  • The garlic chives grow well in my garden – they are lovely for a garnish – the flowers are super to eat.

INGREDIENTS

  • Shredded lettuce
  • Bottled herrings & the onions
  • Milk to soak the herrings
  • 2 large steamed beetroots – peeled and chopped.
  • 4 hardboiled eggs – chopped
  • Juice from 1 lemon.
  • *
  • Flowers from garlic chives (or chopped garlic chives or chives)
  • *
  • Horseradish sauce to serve

METHOD

  • Drain the herrings and onions from the liquid.
  • Soak the herrings in milk for  couple of hours to remove a lot of the salt.
  • Chop the herring into small pieces.
  • In a dish place the shredded lettuce at the bottom.
  • Layer up with the eggs, beetroots, herrings and the onions from the jar.
  • Pour the lemon juice over them.
  • Lightly mix the ingredients.
  • Sprinkle garlic chive flowers over the top if available (or chopped chives)
  • *
  • Serve with a large dollop of horseradish sauce.

Red Cabbage Salad – 2

  • I recently got a recipe for red cabbage and carrot salad.
  • After following the instructions, I found all the ingredients were cut into pieces that were too large.
  • Also there was much too much onion in the mixture.
  • And I did not like the virgin olive oil in the dressing!
  • I looked at some of my earlier recipes for Red Cabbage Salad and Red Cabbage Salads.
  • I realised that here the ingredients were cut much smaller and the only difference now was the dressing used.
  • I had another go and this turned out much better.
  • *
  • In the end the difference from my earlier recipes was the ingredients in the dressing.

INGREDIENTS

  • 1/2 red cabbage
  • 2 large carrots
  • 2 eating apples
  • *
  • Dressing
  • 4 tablespoons of red wine vinegar
  • 2 tablespoons of runny honey
  • 1 tablespoon of made mustard (whole grain is good)

METHOD

  • Shred the cabbage and then cut the pieces into smaller pieces or
  • Grate the cabbage on a coarse grater.
  • Grate the carrots on a coarse grater.
  • Core the apples but do not peel.
  • Chop the apples into small pieces.
  • Mix everything together.
  • *
  • Mix the dressing ingredients together and use a little whisk to combine the ingredients into one.
  • *
  • Mix the ingredients with the dressing.

Pear & Walnut Salad

  • A very simple and slightly sweet salad.
  • Good with hot roast meats, chicken or duck.
  • Or even serve as a light lunch with bread and butter.

Ingredients

  • 2 large pears – peeled and chopped.
  • 100g walnuts – chopped
  • 100g crumbly white cheese – dry twaróg, Wensleydale or Lancashire
  • Mixed salad or shredded lettuce
  • *
  • Juice of 1 lemon
  • 1 tablespoon of honey
  • 1 tablespoon of virgin olive oil

Method

  • Put the salad leaves or lettuce at the base of the serving dish.
  • Mix the pears and walnuts together.
  • Put these on top of the salad leaves.
  • Crumble the cheese on top.
  • Mix the dressing together and pour over the top.
  • Mix the salad together and serve.

Mixed Vegetable Sałatka – another version

  • This recipe is a slightly different take on the classic Polish mixed vegetable salad.
  • Rather than potatoes, I used boiled parsnips and carrots.
  • This is a salad you can tinker with often – depending on the ingredients you have at hand. 

Ingredients

  • 2 – 3 cooked carrots cut onto small pieces
  • 2-3 cooked parsnips cut into small pieces
  • 1-2 gherkins cut into small pieces
  • Bunch of spring onions cut into small pieces
  • 3-4 hardboiled eggs – cut into small chunks
  • 2-3 tablespoons of mayonnaise 
  • Salt & Pepper to taste

Method

  • Mix all the vegetable together.
  • Add the mayonnaise and mix all together.
  • Season to taste.
  • Place in a dish.
  • Add the eggs and spring onions on top.
  • Mix together when serving.

The dish is Freiberg – Cordoflam made in East Germany.

Another Celery Salad

  • I was making a quick lunch with some Polish smoked mackerel and wanted to make a couple of salads to go with it. 
  • I had some celery stems and though I would make my easy celery & peanut salad with sultanas.  This is in an earlier post Seler – Celeriac – Celery
  • I suddenly realised that I did not have any salted peanuts so decided to improve and use an apple with the celery, which are two of the ingredients of Waldorf Salad.
  • It turned out very well and will be going on my list of easy standby salads.

Ingredients

  • 4- 5 celery stems
  • 80g of sultanas
  • 1 large eating apple eg Pink Lady
  • Juice of ½ lemon
  • 2 tablespoons of mayonnaise 

Method

  • Trim the celery stems and cut into fine slices.
  • Core the apple and cut into small pieces.
  • Mix the celery, apples and sultanas together.
  • Pour the lemon juice over the mixture.
  • Add mayonnaise mix well together.

Tuna Salad with French Beans

  • One of my friends from Leeds came round yesterday with freshly picked produce from her allotment.
  • Green & Purple French beans were amongst them.
  • I topped and tailed these and steamed them.
  • Sadly the beautiful purple ones loose their colour and are just a slightly darker green than the others.
  • I served some of them with buttered dried breadcrumbs – à la Polonaise and
  • Used the rest, cold, in this tinned tuna salad with other ingredients I had in my store cupboard and freezer. 
  • The proportions are not so important.

Ingredients

  • 1 tin of tuna chunks- in brine or oil
  • Crisp lettuce leaves 
  • Steamed French beans
  • Cooked peas
  • Cooked sweetcorn – frozen or tinned
  • 2 hard boiled eggs
  • Juice of 1 lemon
  • 2 tablespoons of mayonnaise
  • Salt & Pepper to taste

Method

  • Chop the French beans into small pieces.
  • Mix these with the peas and sweetcorn
  • Drain the tuna from the brine or oil and break up the chunks.
  • Mix the tuna with the cooked vegetables.
  • Add the lemon juice and mayonnaise and mix well.
  • Season to taste.
  • Shred the lettuce leaves.
  • Arrange lettuce leaves over a large plate plate or a shallow bowl.
  • Place the tuna mixture on top of the lettuce leaves.
  • Chop the hard boiled eggs into small pieces and sprinkle these over the top of the tuna mixture.

Beetroot & Apple Salad

  • Yesterday one of my friends came round with freshly picked beetroots from her allotment.
  • I quickly boiled these and used some of them to make a very simple salad.

Ingredients

  • 3 boiled beetroots
  • 3 eating apples such as Braeburn
  • Juice of 1 lemon
  • Salt & Pepper

Method

  • Grate the beetroots using a coarse grater.
  • Peel and core the apples.
  • Grate the apples using a coarse grater.
  • Mix the beetroots and apples together.
  • Pour the lemon juice over them and mix together.
  • Season to taste

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