I am back! I am back with some new
cookbooks. I did not cook at all during my break in Poland; I was spoiled by my family
and friends, they have cooked for me.
I was also given some fantastic cook books
such as “Nepal cook book” from friends who came back from Nepal not long time
ago and Magdalena from Tasty Colours blog (that I highly recommend if you are
interested in Polish cuisine – it is in English!) gave me Julia Child’s book –
an absolute classic, I am sorry but I am not sure about the English title, it
is general cook book with many classic recipes ant useful tips.
I also bought myself chunky cookbook about
Polish regional cuisines. It has over 1000 recipes from different regions and I
think this will help me to get more ideas about versatile Polish cuisine.
I found today’s recipe in this book, but I
have changed it slightly. As much as I love garlic I thought it was
rather mad to use whole garlic bulb in raw salad, also in my opinion the
dressing based on the water was rather strange idea to go with a cucumber
salad, as this is quite water vegetable already. So this is my take on this
salad that suppose to come from Warmian-Masurian (PL Mazury i Warmia) region
(North East, beautiful lake district).
Serves 3-4
300g white beans, soaked and cooked (I used cannellini)
1 cucumber, peeled and diced
2 tbsp fresh dill, chopped
1 large garlic clove, peeled
3 tbsp extra virgin olive oil
½ level tsp of salt
freshly ground black pepper
Mix the beans, cucumber and dill in a large bowl.
Roughly slice the garlic and place in the mortar
with the salt. Crush using a pestle until smooth then add the olive oil and mix
well. Add the dressing to the salad and mix well. Season with some pepper.
Chill before serving.
like it a lot:)
ReplyDeleteI am glad you like it, Dota. :)
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