Tag: Salad

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.

 

 

 

Red on Red!

I recently went to a family gathering, although it was in fact a very sad occasion, it did include a lovely buffet meal.

There was a beetroot and carrot salad served, which had a lovely sweetness and seemed to me quite Polish in style.

I asked one of cousins if she knew who had made the salad and was told that this was one of the dishes supplied by a local “deli” in Consett.

So I have had a go at making this and made one with beetroot and another with red cabbage – both delicious.

Serve with cold meats and Polish style sausages or roast pork or grilled lamb chops.

Sweet Red Dressing

I made the same dressing for both of the salads – using redcurrant the first time and lingonberry the second.

Ingredients

  • Around 200g (7-8 tablespoons) of either Redcurrant jelly, Lingonberry jam or Cranberry sauce.
  • Juice of one lemon.

Method

  • Put the jelly/jam into a small saucepan.
  • Add the lemon juice.
  • Heat gently and stir with a wooden spoon.
  • Keep stirring until the ingredients have combined and you have a thick liquid.
  • Leave to cool before use.

Beetroot & Carrot Salad

Ingredients

  • Boiled beetroots  – I used 2 vacuum packets
  • 2 Carrots

Method

  • Chop the beetroot into small chunks or cubes.
  • Grate the carrots using the coarse grater.
  • Mix the beetroot and carrots together.
  • Pour the dressing over them and mix well.
  • *
  • I found that this was better if it was left for many hours as the beetroot really absorbs the dressing.
  • You can add the dressing to the beetroots first and leave overnight and then add the carrots the next day.

 

  • Instead of chopping the beetroot you can grate it using a coarse grater.

Red Cabbage & Carrot Salad

Ingredients

  • Half a red cabbage
  • 2 carrots

Method

  • Grate the red cabbage using a coarse grater.
  • Grate the carrots.
  • Mix the red cabbage and carrots together.
  • Pour the dressing over them and mix well.
  • *
  • This is also better when left for several hours before serving.

Note 

Both keep well for several days in a covered glass or plastic container in the fridge.

Dutch Cold Dish & Other Salads

I recently returned from a trip to The Netherlands to visit my friend again.

I always have a great time visiting different parts of the country and enjoying the wonderful hospitality.

One dish I have had many times is Koudeschotel – this translates as Cold Dish.

I think it is a sort of  “posh cousin” to  several Polish cooked salads such as Potato Salad and Mixed Vegetable Salad.

It is often made in large quantities as the centrepiece in a buffet meal.

There is a central mound made with boiled potatoes mashed with mayonnaise, onions, peas, carrots and cooked meat like chicken, pork or beef.

This is then decorated with items such as hard boiled eggs, gherkins, silver-skin onions, prawns or shrimps, asparagus, tomatoes, cooked or smoked meats and dusted with a little sweet paprika.

 

The koudeschotel on my arrival from England this year.

If the central mound is made without meat it is sometimes called Huzarensalade – Huzar’s Salad.

Ingredients – for the central mound

The original recipe  was for a large amount suitable for a big party – I have scaled it down.

  • 1 Kg of cold boiled potatoes
  • Around 200ml of mayonnaise – real full fat is best
  • 100g of cooked peas
  • 1 large onion chopped fine
  • 2 boiled carrots – diced
  • 200g of cooked chicken, pork or beef – shredded (meat used to make soup or stock is good)
  • Salt & pepper to taste

Notes

Many supermarkets and delicatessens in The Netherlands sell this mixture ready made.

Method

  • Mash the potatoes with the mayonnaise.
  • Add the peas, carrots, onion and meat and mix well.
  • Season to taste.

  • Arrange the mixture in the centre of a serving plate.

Decorate with a selection of the following:

  • Hard boiled eggs – sliced or quartered
  • Gherkins – small or large ones sliced
  • Silver-skin onions
  • Cooked prawns or shrimps,
  • Cooked asparagus spears or slices
  • Tomatoes – quartered
  • Cooked or smoked meats – chopped or in little slices
  • Dusted with a little sweet paprika.

Now is the time to be a little creative with the decoration – I tend to do rows of the different ingredients and dust with sweet paprika at the end.

(For smaller gatherings sometimes the mixture is placed in a bowl and the eggs and gherkins etc are just placed on top)

Other Salads

One day we went to a neighbour’s house for a BBQ and koudeschotel was one of the dishes served with the grilled meats.

We were also served the following two lovely salads –

Cabbage & Pineapple Salad

Ingredients

  • Small white cabbage
  • 8 rings of fresh or tinned in juice pineapple
  • 50 – 80g of raisins

Method

  • Soak the raisins in pineapple juice for at least 30 minutes
  • Shred and chop the cabbage
  • Chop the pineapple rings into small pieces
  • Mix the cabbage, pineapple and the raisins in juice together

Salad with Smoked Salmon & Capers

Ingredients

  • Crunchy lettuce such as Cos or  Little Gem – I used a Red Little Gem
  • 100g Smoked Salmon
  • 2 or 3 sticks of celery – finely sliced
  • 1 tablespoon of capers
  • 100g of cooked small sized pasta
  • Juice of half a lemon
  • Ground black pepper

Method

  • Hand tear the lettuce into medium sized pieces.
  • Chop the smoked salmon into small pieces.
  • Mix the smoked salmon, capers and pasta together and
  • Mix this with the lettuce.
  • Pour the lemon juice over this and mix.
  • Season with black pepper.
  • Extra salt should not be needed because of the capers & smoked salmon.

 

You could serve this as a starter using a few lettuce leaves as a bed on each plate with the smoked salmon mixture in the centre.

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.

 

 

 

 

Salads with a Hint of Breakfast!

Having written several posts recently with different ideas for breakfasts,  I started to think about how to use some of these ingredients such as smoked bacon & eggs in salads.

Version 1 with lemon juice

Ingredients

  • 1 iceberg lettuce
  • 1 cucumber
  • 4 hard boiled eggs
  • 250g smoked bacon
  • Lemon juice
  • Chives to garnish
  • Salt & pepper to taste

Method

  • Cut the lettuce into shreds with a sharp knife.
  • Peel the cucumber or part peel in stripes lengthwise.
  • Chop the cucumber into small pieces.
  • Chop up the hard boiled eggs into small pieces.
  • Chop up the bacon into small squares and fry without extra oil until all the fat has come out.
  • Use kitchen roll to soak up the excess fat and leave to cool completely.
  • Mix all the ingredients together
  • Add salt & pepper to taste.
  • Add the lemon juice and stir.
  • Add chopped chives to serve.

 

 

 

Version 2 with soured cream

  • 1 iceberg lettuce
  • 1 cucumber
  • 4 hard boiled eggs
  • 250g smoked bacon
  • Lemon juice
  • 2 -3 tablespoons of soured cream
  • Salt & pepper to taste
  • Chives to garnish

Method

As version 1 with the addition of the soured cream at the end.

 

Version 3 with tomatoes

  • 1 iceberg lettuce
  • 1 cucumber
  • 4 hard boiled eggs
  • 250g smoked bacon
  • 20 cherry tomatoes
  • Lemon juice
  • Chives to garnish
  • Salt & pepper to taste

Method

As version 1 with the addition of the chopped cherry tomatoes.

 

 

 

Served in 1930s Glass Dishes

 

Turnips – 3 Ways!

White turnip – rzepa in Polish – is Brassica rapa, a root vegetable of the cabbage family.

 

3 Ways

  1. Raw & grated –  in a salad – surówka
  2. Cooked  & cold  – in a salad – sałatka
  3. Cooked & hot   – as a vegetable, side-dish with a meal

Raw & cooked, white turnip can be used instead of  celeriac or kohlrabi as in all of my posts:

Celeriac salads & More Celeriac salad recipes

Kohlrabi salads.

Various dressing can be used: lemon juice, soured cream, mayonnaise and yoghurt on their own or in various combinations.

Turnip, Carrot & Apple salad

Ingredients

2 Turnips

2 carrots

2  red skinned apples such as Braeburn or Pink Lady

Juice of 1 lemon

Salt & pepper to taste

 

Method

Peel and coarse grate the turnips and carrots.

Core the apples and chop into small pieces.

Mix them all together wth the lemon juice.

 

Cooked Turnip Salad – 1

Ingredients

2 turnips

2 carrots

Around 100g of cooked frozen peas

2 -3 tablespoons of mayonnaise (full fat is best for cooked vegetables)

Salt & pepper to taste

Method

Peel the turnips & carrots and steam them.

Chop them into rough cubes.

Mix them with the cooked peas and the mayonnaise

 

 

 

Cooked Turnip Salad – 2

As above with the addition of  3 to 4 chopped gherkins

 

Cooked Turnip – served hot

Peel and steam the turnip – not too much you do not want a watery pulp.

Rough mash the cooked turnip.

Serve hot with a variety of toppings.

Skwarki  – crispy smoked bacon bits

Chopped bacon is heated in a fryng pan until all the fat is released and the bacon pieces are crispy.

 

 

Slightly charred onion bits

Chopped onions are gently cooked in a little butter and then slowly heated until they are slightly charred.

 

 

Buttered breadcrumbs – à la polonaise.

 

 

More Celeriac Salads

My Polish friend who lives in Leeds, just came back from a visit to Poland and mentioned a celeriac salad with carrots and apples that she had enjoyed.

This started me thinking and I made this one and then I tried out a couple of other ones as well.

Ingredients -1

Half a celeriac – peeled

2 -3 carrots

3 apples

Lemon juice

2- 3 tablespoons of soured cream

salt & pepper

Optional

A little bit of sugar

Method – 1

Coarse grate the celeriac.

Peel and then coarse grate the carrots.

Coarse grate 2 of the apples.

Leave the skin on the other apples, remove the core  and chop it into small pieces.

In a bowl mix the celeriac, carrots and apple together.

Add the juice of a lemon and the soured cream and mix well.

Add salt, pepper and sugar to taste.

 

 

Note

I think this tastes best when made a few hours before serving.

Ingredients -2

Half a celeriac – peeled

2-3 hard pears (Conference are good)

3-4 tomatoes

1-2  tablespoons of olive oil

Juice of 1 lemon

Salt & pepper

A little bit of sugar

Method – 2

Coarse grate the celeriac.

Peel the pears and remove the core and chop them into small chunks.

Chop the tomatoes into small chunks.

Add the olive oil and lemon juice and mix.

Add salt, pepper and sugar to taste.

 

 

 

Ingredients -3

Half a celeriac – peeled

2-3 apples (Braeburn) are good

2-3  red peppers

1-2  tablespoons of olive oil

Juice of 1 lemon

Salt & pepper

A little bit of sugar

Method – 3

Coarse grate the celeriac.

Chop the red peppers into small squares.

Blanch them with boiling water and leave to cool.

Strain and the dry the peppers – with a clean tea towel or kitchen paper.

Leave the skin on the apples, remove the core and chop them into small pieces.

Add the olive oil and lemon juice and mix.

Add salt, pepper and sugar to taste.

 

Three Celeriac Salads

 

20180913_161228

 

 

 

 

 

 

Served in Carnation by Royal Doulton dishes from 1982 – 1998.