Tag: Surówka

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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Cabbage Carrot & Pear Salad

  • This is a variation on my usual cabbage salad.
  • Mayonnaise is not used just lemon juice as a dressing. 
  • Rather than apples I used pears for this salad.
  • Conference pears or other hard pears are good for this.
  • The pears need to be ripe but not too “mushy”.
  • I would peel the pears as the skins are often very tough.

Ingredients

  • ½ head of white cabbage
  • 3-4 hard pears
  • 2 carrots
  • Juice of 1 lemon
  • *
  • Chopped flat leafed parsley or chives to serve

Method

  • Shred the cabbage into fine shreds.
  • Peel the pears and then coarse grate them.
  • Coarse grate the carrots.
  • Mix them all together.
  • Pour the lemon juice over them and mix.
  • Sprinkle with flat leaved parsley or chives.

Carrot & Sultana Salad

I usually use carrots to make a salad with apples but today I had lots of carrots and no apples so found a different salad to make.

Ingredients

  • 5 carrots
  • 80g sultanas
  • Zest and juice of 1 orange

Method

  • Grate the carrots using a coarse grater.
  • Mix with the sultanas.
  • Mix with the orange zest and juice.

This is best made around 30 minutes before it is needed.

Red Cabbage Salad

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.

Ingredients

  • ½ red cabbage
  • 4-5 carrots
  • 1 onion
  • 1-2 apples
  • *
  • Juice of 2 limes
  • 1-2 tablespoons of runny honey

Method

  • 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.

Ukrainian Salad

  • I bought this jar of salad from my Polish shop.
  • It is Sałatka ukraińska – Ukrainian salad.
  • It was very good.
  • Good to have in as a standby.
  • I wanted to make a similar salad.
  • I looked this up and could not find a recipe similar with beetroots.
  • I noted down the ingredients written on the label.
  • Vinegar and sugar were used in the jar – I used lemon juice and honey.
  • The salad will come out differently each time if you change the proportions of the vegetables.

Ingredients

  • 3 medium boiled beetroots
  • 1 onion
  • ½ a small white cabbage or sweetheart cabbage
  • 1 large or 2 medium carrots
  • 1 red pepper
  • Juice from 2 lemons
  • 2 tablespoons of runny – honey 
  • Salt & pepper to taste

Method

  • Grate the beetroots using a coarse grater.
  • Chop the onion into fine pieces.
  • Shred the cabbage into fine strands.
  • Grate the carrot using a coarse grater
  • Chop the pepper into small pieces.
  • Mix all the vegetables together.
  • Mix the lemon juice and honey.
  • Mix the dressing with the vegetables
  • Season to taste.

Note

  • Tastes good straight away but can be kept in the fridge for several days as well.

    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.

    Cabbage & Gherkin Salad

    I had half a sweetheart cabbage left after a meal and not much else in the fridge.

    I put together the ingredients I had and got a delicious new salad.

    Use red onions if you can as these give a good colour contrast.

    Ingredients

    • ½ a sweetheart cabbage
    • 4-5 medium sized gherkins
    • 2 small red onions
    • 3 tablespoons of gherkins liquid from the jar
    • 2-3 tablespoons of full-fat mayonnaise
    • Salt & pepper

    Method

    • Cut the cabbage into fine shreds.
    • Cut the gherkins into round slices.
    • Chop the onions into small pieces.
    • Mix the chopped ingredients with the gherkin liquid and the mayonnaise.
    • Season with salt and pepper.

     

     

    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.

    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.