How to make sauerkraut at home?

cabbage after one week of fermenting - crunchy yet with distinctive sauerkraut flavour already, more photos to follow soon

Homemade sauerkraut is a world apart from the stuff that comes from the shop in jars or plastic bags. The real thing that you can buy in Poland (I am sure Czech, Slovakia, Russian, Germany and more too) from a butt (barrel?) tastes so much better than the jar stuff I buy in UK. So I decided (finally!) to make my own following my Mum's and Granny's advice. My partner and I both agreed that this was one of the best ones we ever ate. Come on winter! We no longer should have an immune problems, good bye colds (hopefully!), but to be honest for me what is the best is the flavour of sauerkraut - you cannot beat it. Have you tried and liked kimchi? Then you should try sauerkraut. 

What is sauerkraut? 

Directly translated it is indeed "sour cabbage". To be more precise finely cut cabbage that has been fermented by various lactic acid bacteria therefore very good for your health. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.

Autumn cabbage is the best for making sauerkraut

Why it is good for you?

It is extremely high in vitamins C, B, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.

If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. The fiber and supply of probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.

Sauerkraut is high in the antioxidants lutein and zeaxanthin, both associated with preserving ocular health.

Can you prepare sauerkraut at home? 

YES! 

This is what you need:

- white cabbage, preferably during Autumn time (this is what Gran told me - earlier cabbages don't taste as good)

- good quality natural salt (with no additives such as anti-caking agents) - about 10-20 grams for every kilogram of fresh cabbage

- carrots, firm sour apples, caraway (seeds or ground) - OPTIONAL, for extra flavour 

- possibly a stoneware but glass jar will be good too for small batches (my Great grandmother use to make it in a wooden butt, but she had one and a special space for it, also a much bigger family to feed than we nowadays)

- mandoline or a food processor with shredding attachment (unless you want to cut it with a knife)

How?

Work in fairly clean environment - you want good bacteria to do their job, so clean the worktops and the container you will be making sauerkraut in. 

First remove outer leaves from the cabbage and discard any wilted, limp outer leaves. Cut in half and in quarters then trim out the core. Some people use it, but it has to be very finely shredded - so it is up to you, you may as well leave it just to make sure it is shredded finely than the leaves.

Using a mandoline or a food processor shred the cabbage into fine ribbons. At this stage you can place them in a container that will be used for fermenting or in something else for a time being (and mixing with salt). I place it in a large clean plastic bowl.

Sprinkle the salt over the top of the shredded cabbage. If you making a lot of it (like me - 8kg of cabbage in one lot) it would be beneficial to sprinkle salt over few layers of cabbage as you shred it. 

Next begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands, wooden rolling pin or... clean feet. Yes, this is fun! :) The main purpose for this is to get some juices out of the cabbage. Gradually, the cabbage will become watery and limp. It is time to add whatever you want to add for extra flavour, or you can leave it as it is. 

shredded cabbage

For 8kg of cabbage I used 2 large carrots (peeled and grated), 3 firm sour apples and about 3 tsp of ground caraway. I placed some carrots in between layers of cabbage when I was transporting it to a stoneware container. Also I sprinkled few layers with ground caraway and just before the last layer I added apples and covered them with last layer of cabbage. 

You have to make sure all the juices go to the container. You must press the cabbage down again, quite firmly, then cover with clean cloth and place something heavy on the top to weight it down - I used plate with big jar of water. Cabbage must be weighed down, and eventually, submerged beneath its liquid.  If after 24 hours in room temperature, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add just enough to submerge the cabbage.

bashing the cabbage with a rolling pin

Ferment the cabbage for 3 to 14 days. Time will depend on the quantity you are making and the temperature. At the beginning keep it at the room temperature, but then after about 1-3 days place in a cool place, preferably about 12-15 C. As it's fermenting, keep the sauerkraut away from direct sunlight, check it daily and press it down if the cabbage appears above the liquid. After about 1-3 days (again depending on the quantity) get a wooden spoon and using it's bottom pierce the cabbage in few places to remove the natural gas that may occur during the fermentation and sometimes can make the cabbage taste a bit bitter.

Small batch of sauerkraut will ferment more quickly than larger one. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, place cabbage in the jars, screw on the cap, and refrigerate (I keep in the cool garage during Autumn/Winter). You can also allow the sauerkraut to continue fermenting for 10 days or longer. There are no hard rules for when the sauerkraut is ready— go by how it looks and tastes.

Gas, bubbles, noises are all happy signs of fermentation so do not worry. :) And please note the released juices are extremely tasty, refreshing and healthy.

Refrigerated in jars sauerkraut should keep for 2-3 months. 

chopped cabbage in stoneware dish

I hope you have enjoyed my first English post in months and I would love to hear from you if you make your own sauerkraut. 

our traditional stoneware dish we brought from Poland

Marinated beetroot carpaccio with rocket & horseradish mackerel

Beets & horseradish.

Horseradish & mackerel.

Beetroot, horseradish & mackerel.

I know perfectly well this lovely combination and have to say this is one of my favourite ever, so this time I am presenting an elegant starter using this well known combination of flavours. I served it recently for a supper to our friend who really enjoyed this combination and mentioned that probably most of the local farmers would be very unhappy if I served them raw beets. These in a fact are marinated, crunchy and zingy as ever. By marinating they loose some of their earthiness, that some people find unattractive.

 

serves 4

4-5 medium beetroots, peeled and sliced into very thin slices

4 tbsp of red wine vinegar

8 tbsp olive oil

2 level tbsp sugar

200g smoked mackerel fillets, skin removed, flaked into chunks

3 tbsp of freshly grated horseradish

juice of one small lemon

salt

freshly ground black pepper

4 small handfuls of rocket

little poppy seeds

Place the vinegar, 2 tbsp olive oil, sugar and little slat in an airtight container. Add the sliced beetroots, cover and leave it in a cool place for minimum 12 hours, preferably 24 hours. Shake the box every few hours so the beets are getting marinated evenly. 

In a second box mix the remaining olive oil, horseradish, lemon juice, some salt and pepper and mix well. Next add mackerel pieces, mix gently so you don't break up fish too much and cover. Leave it in a cool place for minimum 12 hours, preferably 24 hours.

Before serving remove bring it to the room temperature - I kept them in warm kitchen for about 1 hours before serving.

Drain the beets from the marinate and place on the plates in one layer, overlapping. Place small handful of the rocket and some mackerel in the middle. Drizzle with horseradish olive oil left from marinating the fish. If there is not enough left add some extra lemon juice and olive oil into the box and mix well.

Sprinkle with some poppy seeds and serve with good bread.

Red cabbage with black pudding, apples & hazelnuts

Recent recipe, so sorry I am late again with English version, two more to come that should have been done ages ago and every so often I wonder if I should stop writing this blog. :/

***

This is a recipe from some ancient "Good Food" magazine and today I am not even entirely sure if this is exactly how I should have made it. I also wasn't too sure if it looked good enough to photograph it. As much as I love the ingredients and these all seemed like a perfect harmony to me, when I plated this dish I thought to myself: what a mess. I took photographs, we sat and ate our dinner, really enjoyed it and after couple hours I went back to my computer to see the photographs and decided I was too harsh at first. Considering this is a cabbage dish and they never look in as fantastic as some Michelin starred and styled ones (well not in my kitchen anyway!) this is actually quite attractive looking one. It is surly great Autumnal dish whether you like the way it looks or not, you should try it.  

Serves 2-4

1 small red cabbage, core removed, cabbage shredded not too finely
2 small sharp apples, peeled, cored and cut into chunks
4 bacon rashers (I used smoked streaky)
4 slices of black pudding
handful of hazelnuts
pinch of brown sugar
1 tbsp of sunflower oil
1 tbsp of butter 

1 tbsp cider vinegar
2tbsp olive oil
1 level tbsp wholegrain mustard
1 tsp of honey
salt
freshly ground pepper

In a large pan heat the oil and add shredded cabbage with little salt, stir fry for about 5 minutes and then add 3-5 tbsp of water, stir, cover and simmer for about 3 minutes. Remove from the heat and leave covered so I doesn't cool down too much.

Prepare the dressing. Whisk olive oil, cider vinegar, mustard, some salt and pepper in a bowl, then set aside.

Dry roast the hazelnuts in a frying pan until slightly browned and then set aside on a chopping board. Chop roughly and leave them to use later.

In the same pan fry bacon witout adding any extra fat until browned and crispy. Move the bacon on the side of the pan (or just spoon it out, I didn't want to use another dish), and in the bacon fat fry black pudding slices - British black pudding needs about 2-3 minutes each side.

Meanwhile in another pan melt the butter, add apples and sprinkle with sugar. Fry until slightly browned, caramelised on the edges (about 5 minutes).

Place warm cabbage into the bowl with the dressing and mix. Adjust the seasoning - add some salt and pepper if required. Divide between warm plates, sprinkle with bacon, add caramelised apples and top with slices of black pudding. Sprinkle with chopped hazelnuts. 

You can serve it as a starter or like us add some potatoes roasted in duck fat and eat it as a main course. 

Beetroot, apple, pecans

I look at this plate and see Autumn. It looks like somebody just painted this plate with these lovely colours. I love the way this dish looks and how it tastes. I ate all of this, even this was enough to feed two for a starter or a snack. Even I am not allowed to have mustard, vinegar and really shouldn't eat too much raw apples. But you know what? It was bloody worth it and tomorrow (ups!) I am going to do it again.

This is another recipe from a book I was talking a lot recently and review is still to come.

Raw beetroot has an earthy taste and smell, almost peat like. Fresh apple perfectly cuts this earthiness and on the top there are crunchy nuts. Add a splash of good dressing and you have the perfect trio.

Hugh's tips:

Extra one? Add some Cheddar cheese.
Extra two? Serve it on a bed of crispy lettuce (or other leaves).
Swaps? Use firm pear instead of apple and/or walnuts instead of pecans. This would go lovely with blue cheeses instead of Cheddar.

My tip: walnut oil will make lovely dressing too!

How would I possibly not love this book?

Serves 2-4

2 firm, sweet apples

2 medium beetroots

100g pecan nuts

1 tsp English mustard

1 tsp cider vinegar

3 tbsp extra virgin olive oil

freshly ground black pepper

salt

Again it would be helpful if you have a mandoline. 

Quarter the apples and get rid of the cores. Then slice into thin slices and place in a bowl.

Peel and quarter beetroots and slice into thin slices. Place in the bowl with the apples.

Dry roast pecans in the hot pan until slightly browned, but not burnt.

Mix mustard, olive oil and vinegar with a pinch of salt and some pepper. Pour over the vegetables, mix gently and divide between serving plates.

Sprinkle with some pecans and serve immediately.

Tuna & chickpea burgers + Thai inspired salad dressing

Perhaps you have made your homemade sweet chilli sauce and fancy something that will go well with it. Recently I had it with some chickpea and tuna burgers. I have made them based upon what we had in a fridge, freezer and cupboards. I wanted to cook a dinner that firstly will not require additional shopping and secondly will comfort mine appetite, that recently is so not into meat and also will not live my dear meat eater hungry. So this is improvisation and have to say it was very successful.

makes about 12 

about  200g dry chickpea

2 x 175g tins of tuna (in oil)

1 small onion, peeled and diced

2 garlic cloves, peeled and chopped
1 small red chilli, chopped

handful of fresh coriander (I used frozen, as I have some in the freezer)

2 small eggs, beaten

2 level tbsp of ground cumin

juice of half lemon

salt

freshly ground black pepper

some gram flour

oil for frying (I used sunflower)

lime wedges for serving (optional)

Soak the chickpea in a water overnight, then drain, cover with fresh water, add some salt and cook over a low heat until tender. Then drain and let it cool down.

Fry the onion in little oil over a low heat - it should be softened but not browned. Just before you finish frying the onion add the chilli and garlic and fry for about 1 minute. Remove from a heat and leave it to cool down.

Place the chickpea on a food processor and whiz until coarse in consistency - it should not be smooth, but it still should keep some of its texture. Place in a bowl.

Flake a tuna using a fork and place in the bowl. I did not drain mine, as it was in very little oil. Then add the fried onion, chilli, garlic, coriander, eggs, lemon juice, cumin, salt and pepper. Mix thoroughly with your hands.

Next wet your hands and form small burgers, then dip them in a gram flour and place onto a chopping board.

Heat a decent amount of oil in a frying pan _ you don't want to deep fry the burgers, but they should be dipped in a fat about half way. Fry on both sides until golden, remove from a pan and sit aside on a paper kitchen roll to drain the excess of oil.

I served these burgers with roast potato wadges, lime wedges, sweet chilli sauce and some iceberg salad with Thai inspired dressing.

Thai inspired salad dressing 

2 tbsp groundnut oil

1 tsp honey

1 tsp fish sauce (nam pla)

juice of half lime

pinch of chilli powder

Place all of the ingredients in a jar, seal and shake until mixed. Wash and chop the salad, place in a bowl, add dressing just before serving, mix well and divide between plates. Sprinkle with some dry roasted cumin seeds.

Bon appetite!

Spelt with peas & grilled halloumi

I bought my first spelt grain by mistake. It was my last day of holiday in Poland, I was shopping in a rush and picked something from a shelf that I thought was a spelt bread flour. This was a whole grain to be used in bread making, however I cooked it instead of adding this to a bread dough and since then I am completely in love with it.

Spelt is very healthy, rich in vitamins, minerals, it contains gluten that is very tolerable by people with gluten intolerance. In Roman times it was gladiators' food. I absolutely love it and use it in sweet and savoury recipes.

Today's recipe also features one of my favourite cheeses - halloumi. It is perfect for grilling as it keeps its shape in high temperatures. I hope you'll enjoy it.

Serves 2

about 500ml spelt grain

200g halloumi 

about  250ml peas (fresh or defrosted)

half red onion, peeled and sliced

juice of half lemon

1 lime

small handful of fresh mint

2-3 springs of fresh thyme, leaves picked

few tbsps of cold pressed rapeseed oil 

few pinches of chilli flakes

salt

freshly ground black pepper

Place the spelt in a pan, cover with water and soak for about 10 hours. Drain, cover with fresh water, add some salt and bring to the boil. Simmer over the low heat until al dente.

While you cooking the spelt prepare the onion - marinate it in lemon and half lime juice.

Cut the halloumi in about 1cm slices, drizzle with some oil, sprinkle with chilli flakes, some salt and pepper and grill on very hot cast iron frying pan.

When spelt is nearly cooked add the peas and cook for about 3 minutes, then drain and return to the pan. Drizzle with little oil, add juices from marinating the onion and chopped mint and thyme. Stir well.

Place the spelt with peas onto two plates, top with marinated onion, grilles halloumi, drizzle with little oil and serve immediately with lime wedges.

Summer dinner & please keep your fingers crossed!

Summer dinners can be so light and easy to make especially if you are lucky to live in a place where temperatures are more likely to remain you summer rather than late autumn. Summer dinner for me are vegetables and sometimes something extra such as egg. 

 This is my last recipe before taking a short break. I am going to take this break because I want to focus on something else for a little while. I want to focus more on myself. I was selected from many girls and invited to a casting for new project of the British company offering underwear and clothes for woman who have large breast and curves. I am not even dreaming about getting this job but I would love to do my best at the bra-fitting, interview and photoshoot on 19 June so please, please keep your fingers crossed. This does not mean that I am going to go on the diet and try to loose some weight. No way! I am just trying to eat well for my skin, I want my eyes to be sparkling and my mind to be calm and focused therefore I need some time just for myself, not for searching new recipes, spending time cooking and photographing. I hope you will understand and wish me luck. I will be back with new ideas and new energy - I love challenges and getting new experience so I am sure no matter what the result will be I will get more positive energy. 

And now please enjoy one of my favourite summer dinners. Peas with mint, asparagus, pancetta and poached egg.

Serves 2

about 500g garden peas (fresh or frozen, if frozen defrost it in the colander)
10 green asparagus spears, wooden parts removed, each spear halved 

10-12 thin pancetta rashers

1 tbsp olive oil  

2 eggs

salt

freshly ground black pepper 

handful of fresh mint leaves, roughly chopped

Fry the pancetta rashers in dry pan and set aside. Using the same pan fry the asparagus in the olive oil for about 4 minutes then add the peas and fry for about 2-3 minutes until just warm but still bright green and firm. Next add fresh mint, mix well and divide between two warm plates.

In the meantime crack the eggs into two small separate bowls, boil some water in a small pan and add some salt. Remove from the heat, add the eggs and place back on the heat. Boil for about 90 seconds. Drain the egg gently, using a slotted spoon.

Arrange fried pancetta on the plates with vegetables and top with the poached eggs. Serve immediately.

Cannellini, cucumber & dill salad

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.

Radish & rocket salad with Indian dressing

Radishes mean spring to me. Perhaps like me you would like to dress them differently this spring? I have this strong craving to change my meals and some pieces of my wardrobe this spring. I bought myself rather skinny (!), bright (!!) and ankle length (!!!) trousers last week and I have an eye on pink (!) dress. Would you believe? I recommend this simple yet different salad with very interesting dressing. I found the recipe for this dressing in "The Food of India. A journey for food lovers" but I have changed it slightly and used whatever ingredients I found in the fridge and what I fancied this particular day. This is the result.

Serves 2

about 200g radishes, quartered

2 large handfuls of rocket

1 tbsp sunflower oil 

1/2 tsp cumin seeds

1/2 tsp black onion seeds (nigella)

1/4 tsp turmeric

1/4 tsp salt 

pinch of asafoetida

1 tbsp lemon juice

Mix the rocket and the radishes and place in a serving bowls.

Place the oil and the cumin seeds together with black onion seeds and leave covered over a medium heat. Wait until the seeds start to pop, then add the turmeric, salt and asafoetida. Fry for about 10 seconds and remove from a heat. Add lemon juice, stir and set aside to cool down.

When cooled down use dressing to dress the leaves and radishes and serve.

Beetroot & parsnip raw salad with pineapple dressing

I mentioned once or twice that I live vegan food very much. I do not get too excited about the whole philosophy of veganism, I do not find eggs or butter substitutes especially in the desserts very tasty. In my kitchen vegan dishes are quite common (most soups!) and when you think about raw salads, veggie side dishes most of them are vegan.  

I have to admit though that I am not very good in making raw salads. I remember eating them a lot as a child, my Mum is very good at making them, I still cannot get them as perfect. Due to the strong memories of the raw salads I ate as a child I decided to go for something completely new.  I found this recipe and I thought it is completely crazy. And this means I have to try it asap!

This recipe comes form excellent book called "Veganomicon. The Ultimate Vegan Cookbook" (Isa Chandra Moscowitz, Terry Hope Romero) and in the future I think I will add a splash of lime juice to the dressing, because I think this would make it even better. I used freshly juiced pineapple, because we do not buy ready juices – we have our own juicer and make juices as we go. I could not see any point in getting ready bought expensive juice (yes, 100% natural are expensive) and not drinking most of it when I only needed little for a dressing, so I bought fresh pineapple and juiced it.  

Enjoy this most freaky crazy (in a good way!) raw salad.

Serves 3-4

2 large parsnips, peeled (about 220g)

5 small beetroots, peeled (about ok. 230g)

1/3 cup of chopped fresh mint

Dressing

1 cup pineapple juice  

¼ cup red wine vinegar  

1/5 cup of oil (I used rapeseed, originally it was grape oil)

1 tbsp agava syrup or maple syrup

½ tsp salt  

1 small garlic clove, peeled and finely grated

To prepare the dressing mix all the ingredients in a large bowl and set aside. 

Using a food processor shred the vegetables. You really need to use food processor here, first of all the vegetables will be nicely shredded, it will take one minute only and remember – the beets stain quite a lot so when you shred them using grater your kitchen will end up looking like a shower in “Psycho” film by Hitchcock.

Add the shredded vegetables to the bowl with the dressing and leave them to macerate for about 15 minutes.  

Next add the mint, mix well and chill slightly before serving.

Celery, orange & mackerel salad

Today another Hugh Fearnley-Whittingstall's recipe. I like to watch this Eton College graduate, who talks perfect English. I find his recipes easy to follow and I am always very pleased with the result. It was the same this time when I tried this unusual salad. He made it in "River Cottage" TV series for somebody who hates celery sticks, to convince fussy eater that celery can be quite pleasant. I do not have any problems with this veg, but I found this recipe quite unusual and intriguing. It is very easy and quick to make although very good looking and tasty.

I highly recommend it and say good bye for few weeks. We are off for holiday, this year my dream about seeing Rome and Lazio region will finally come true. Lot of history, ancient monuments, beautiful nature and without any doubt - marvellous food are waiting for my partner and I.

So enjoy the salad, take care and I talk to you in few weeks!

Serves 2

2 smoked mackerel fillets, skinned and boned, torn into chunks

2 oranges, peeled and segmented, juice saved for the dressing

4-6 celery sticks, chopped into bite size pieces

2 tbsp olive oil

freshly ground black pepper

celery salt

For the dressing mix the orange juice with pepper and salt, ser aside. Arrange celery, oranges and mackerel together in a serving dish and drizzle with the dressing. Serve immediately. You can also serve it warm with freshly fried mackerel fillets on the top instead of smoked one.

Raw courgette & olive salad

As a bloger and person who was quite active on culinary forums I have made few new friendships and weather they stayed purely virtual or became friendships in real life, we tend to exchange some goods. Sometimes I send some British specialities abroad, and in exchange I get some nice things: handmade jewellery, real Italian olive oil, even some people that do not know me personally would (and in a fact they had!) have me for a dinner.

Today a recipe from a book that I was given by one of those lovely people who I mentioned above. The original one have fresh oregano, I swapped it for fresh mint.

Serves 2

2 small firm courgettes, sliced into thin strips

handful of black, pitted olives, sliced

4 tbsp olive oil

2 tbsp lemon juice

salt

freshly ground black pepper

handful of fresh mint, roughly chopped

Mix the olive oil with lemon juice, salt and pepper. Marinate courgette strips in this dressing for about 10 minutes, the longer you marinate the courgettes the more tender they get. Mix with the olives and mint and serve garnished with some more fresh mint.

Sweet & sour bread salad

Anchovies and bread. Not too much, huh? Yes it may seem a little, but it was enough to take an ordinary vegetable salad to new, exciting level. Perhaps I should start form the beginning…

When I first saw “Two Greedy Italians” series and then I read the book I paid a special attention to  he dishes coming from la cucina povera, created by the poverty. They are simple, seasonal, using locally sourced ingredients, quite often using bread (stale, so it did not go to waste), as it was relatively cheap and widely available. It also feels up easily. One of the classic dishes of la cucina povera is panzanella - a salad made from stale bread, tomatoes, oil and vinegar. Sometimes people add some basil and onion, however less is more in this case.

In the book I have found a recipe for a salad inspired by classic panzanella. Contaldo used more vegetables and made this sweet and sour twist on this classic dish. I have fallen in love when I saw this on TV, but the outcome was even better that I would have ever expected. Lets be honest – with this number of ingredients it is not longer la cucina povera, but you have to admit the influence is quite strong.

The original recipe used double baked bread called frasella (or freselle, frisedde, fresedde, frise). If you do not have it you can use decent country style, sourdough bread, that you have to bake or toast.

 
Serves 2

1 small carrot, peeled, cut into matchsticks (julienne)

2 pieces of  celery, as above

50ml extra virgin olive oil, plus extra for drizzling

2 anchovy fillets

1 shallots, peeled and finely sliced

1 garlic clove, peeled and finely chopped

½ red pepper, seeds removed, cut into matchsticks (julienne)

½ yellow pepper, as above

½ aubergine,as above

1 small courgette, as above

2 sprigs fresh thyme, leaves only ( I used lemon thyme)

1 tsp sugar

2 tbsp white wine vinegar

salt 

freshly ground black pepper

piece of country bread, toasted

handful basil leaves

Blanch the carrot and celery strips in a pan of boiling salted water for three minutes. Drain, place in cool water for few minutes, to prevent further cooking, drain again and set aside.

Heat the olive oil in a large lidded frying pan and stir in the anchovies. Cook until they have almost dissolved into the oil. Add the shallot and garlic and fry until softened.

Add the peppers, aubergine and courgette strips and continue to cook for a further 2-3 minutes, then stir in the thyme leaves, sugar and vinegar, and season with salt and freshly ground black pepper. Carefully add the blanched carrot and celery to the pan and cook for five minutes. Remove from the heat and set aside.

Break the country bread slices into bite-sized pieces and arrange half of the bread on a plate. Top with the vegetables, scatter over the basil leaves, the remaning bread and drizzle with a little oil. Serve warm or cold.

Warm salad of broad beans, peas with chorizo & roast peppers

Today I have another recently tasted salad, this time warm. I am sure it would be as tasty cold, however the aroma coming out of the pan was quite straight: eat it all when warm! So I did. 

I saw similar recipe in “Good Food”, July issue, however it had courgettes and beans and I did not have them at the time. I think they should taste great with all of the salad ingredients, but I decided to stick to less ingredients and I was not disappointed. 

Chorizo sausage with its distinctive smokiness and deep red colour from dried smoked red peppers is one of my favourite ingredients. I hope you enjoy it! 

Serves 2-4 

200g chorizo sausage, skinned if possible, halved and sliced

2 tbsp red vine vinegar

cup of boiled broad beans (skinned if you like)

2 cups of garden peas, boiled (I actually used petit poise)

2 bell peppers, roasted, skinned and sliced into strips

salt

freshly ground black pepper 

Heat a frying pan over a medium heat. Add the chorizo and cook for few minutes, until it is cooked through, bit crunchy and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. 

Take the pan off the heat, whisk in vinegar, put back on the heat, wait until it bubbles and remove from a heat again. Next add broad beans, peas and peppers, season with little salt and some pepper, then add chorizo and mix gently. Keep on the heat for about one minute, until it is warm. Serve immediately. 

It is very tasty and filling on its own, but if you need some more food on a plate you can always add some roast new potatoes on the side or crispy rustic bread or ciabatta.

Spinach & raw asparagus salad with strawberries & goat cheese

The end of the asparagus season is coming. For the last week I was trying to cheer myself up by eating lots of fresh strawberries that happened to be slightly cheaper and affordable (for the quantities that I eat). This time I tried to marry my favourite baby spinach, goat cheese and strawberry salad with raw asparagus that I have never tried before. I have to admit that raw asparagus is extremely tasty – crunchy, refreshing; definitely will eat it raw again. 

I know… it is a salad again. I cannot help myself; I simply fancy salads more than anything at the moment. Yesterday I had lovely salad from “Two Greedy Italians”, today I am going to make another one, so for the next few days there will be a lots of salads on my blog. 

Serves 2

2 large handfuls of baby spinach washed and ready to eat   

10 green asparagus, bottoms removed, spears sliced diagonally into quite thin strips

10 strawberries hulled and quartered

120g crumbly goat cheese  

half lemon juice

few mint leaves (optionally)  

For the dressing:

3 tbsp olive oil  

2 tbsp balsamic vinegar*

half tsp honey* 

salt

freshly ground black pepper  

Mix all of the dressing ingredients together and set aside. 

Drizzle the asparagus with the lemon juice, add little salt and set aside for about 15 minutes, to marinate. 

Next mix the asparagus with spinach, strawberries and dressing, arrange in the bowl or on a plate, crumble goat cheese on the top and finish with some freshly ground black pepper and mint leaves. Serve immediately. Walnuts or pecans go well with this salad, but unfortunately I did not have any at the time. 

* If you are lucky to have the original balsamic vinegar, aged in barrels for years, and it tastes great and cost bloody fortune you do not have to add any honey. Otherwise you have to make the vinegar bit more sticky and sweeter.

Chicken, avocado & tomato salad

This salad is perfect when the weather is good, it is quite warm outside and you don’t feel like cooking or eating. Perhaps when you go for a picnic or a bike ride and do not know what to prepare for your re-fuelling snack. It is great to take with you to work, and have on your lunch break. It tastes as good with cold or hot meat, therefore very practical, also for those watching their figure, but do not want to fade away from hunger. This salad has good carbohydrates, healthy fat and some protein. More importantly it tastes great.

Serves 2

For the  salad:

2 avocados

juice of half lemon or lime

10-15 cherry tomatoes, halved  

handful basil leaves, torn if big

2 spring onions, chopped

few green asparagus, wooden bottoms removed, rest halved  

2 skinless boneless chicken breasts, slightly bashed on the thicker end  

2 tbsp sweet paprika

1 tbsp smoked paprika  

1/4 tsp chilli powder

salt

freshly ground black pepper

2 tbsp olive oil  

For the  dressing:

4 tbsp olive oil

2 tbsp cider or white wine vinegar  

freshly ground black pepper

salt

Mix all the dressing ingredients together and set aside.

Boil the asparagus in salted water for about 3 minutes, drain and leave to cool down in cold water, then dry and set aside.

Cut avocado in half, remove the stone and take the flesh out of the skin. Drizzle with lemon juice so it doesn’t become dark and dice. Mix with tomatoes, spring onions, basil, asparagus and dressing. 

On a plate mix sweet and smoked paprika, chilli, salt and pepper and toss chicken breast in the spices until covered all over. Heat a frying pan, add the olive and fry chicken on both sides. Timing depends on chicken breast size. Medium doesn’t need more than 4-5 minutes one side and then 3-4 minutes on other side, so it doesn’t become dry. Remove from the pan, set on a chopping board and leave it to rest for about 5 minutes. 

Arrange the vegetables on a plate, top with sliced chicken breast, sprinkle with some more pepper and some basil leaves.

Warm salad of asparagus, bacon, duck egg & hazelnuts

I know what risk and living on the edge is - I ate duck eggs (should I add juicy: bitch!). Obviously I am kidding, but I have to say after I read all those stories on the internet about poisoning with duck eggs, people dying etc I had a second thought on a recipe that I have found in "Good Food", May issue. I wondered if I should swap duck eggs for hens or quail eggs, I wasn't even sure if I will be able to buy duck eggs locally. I was very tempted because I did not have duck eggs before.

I saw fresh, local, free range duck eggs in local posh delicatessen and I decided to go for it. I have changed the original recipe slightly and I waited about three weeks to publish this post to make sure nothing happened to me. What I imagined after reading all those nasty information about duck eggs was at least diarrhea but I also had a picture of my family and friends mourning at my coffin. So lets be clear: I am alive, and I found duck eggs very, very tasty. As much as this combination of flavours.


Serves 2

2 duck eggs
12-16 green asparagus spears, wooden bottoms removed
4-6 rashers of smoked streaky bacon
handful of hazelnuts
little olive oil
salt
freshly ground black pepper

For the dressing:

4 tbsp mild olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
salt
freshly ground black pepper



Heat the oven to 180 C.

Cut the bacon into bite size pieces and place onto baking sheet.

On another sheet place asparagus, drizzle with little olive oil, season with salt and pepper and place in the oven, together with bacon. Roast until bacon is crispy and asparagus al - dente (about 15 minutes), preferably turning half way.

In the meantime dry roast hazelnuts in a frying pan, until crispy, place in the mortar and crush slightly.

Prepare dressing by mixing all of the ingredients until smooth.

Boil the duck eggs - hard boiled need some more time than hens eggs as they are slightly bigger, about 8-10 minutes. You can cook them little bit shorter for some soft centre. Remove from a pan, leave under cold running water, dry, peel and cut in half.

Arrange asparagus and eggs on the plate, add bacon crisps, hazelnuts and drizzle with dressing. Serve immediately.

Roast aubergine salad with goats cheese & toasted pita bread

You probably know that feeling when you look forward seeing somebody who is very important to you and you are so excited that you cannot sleep, counting down the hours too your journey and the meeting.

Although sometimes something unforeseen can happen that puts this moment away in time. You get more anxious and grab a mobile phone and ring to say you will be late. That important person on the other side of the phone switches the hob off. And waits patiently.

When you finally get there and give this person a biggest hug that you possibly can, talk as much as possible on our way home and next thing to do is to have a meal together. There is nothing better in this world than tasty meal after a tiring journey prepared by someone that you love or prepared by yourself for someone who was travelling to see you. It does not matter – both ways are simply great and satisfying! It is very comforting to sit on the sofa with that person, have a cup of homemade tomato soup, lovely salad and you favourite Chilean cabernet sauvignon.

This is how I felt on Friday and this is why I wanted this salad again and again when I came back home. Simply because I wanted to keep the feeling as long as possible even if that person is far away from me today. Thank you very much for this weekend, my dear Sister.



I have modified a recipe from "Good Food”, August 2010 issue
Serves 2 for dinner or 4 for appetizer

2 medium aubergines
3 tbsp olive oil
handful fresh mint, chopped
shallot, finely chopped
2 tbsp balsamic vinegar
half tsp of agava syrup or honey
small red chilli, chopped
100g mixed leaves – I used spinach, watercress and rocket
3 tomatoes, each divided into eight pieces
125g goats cheese (I used Welsh goats cheese, quite soft and crumbly)
2 wholegrain pita breads, cut into bite size pieces
salt
freshly ground black pepper

Heat the oven to 180C.

Cut the aubergine in half lengthwise and slice each part. Place on a tray lined with baking paper, drizzle with 1 tbsp olive oil, season with salt and pepper and roast for about 15-20 minutes turning halfway through. Remove from the oven and turn the temperature down to 150C.

Place tomatoes on the baking tray lined with some paper and roast until the skin becomes bit wrinkly. Turn them halfway through.

Grill pita bread under a hot grill until crisp.

For the dressing, in a bowl, mix the vinegar, mint, agava syrup, shallots, chilli, remaining oil and some salt and pepper.

Mix the salad leaves with roasted aubergine and arrange on the plates. Place tomatoes and pita bread on the top, crumble some cheese on top and pour over the dressing.

It is very nice when still warm, but cold taste good too.

New potatoes, broad beans & peas salad

Serves 2

10-12 new potatoes (I used jersey royal)
cup of broad beans
cup of fresh peas
handful of fresh mint
juice of half lemon
3 tbsp olive oil
salt
freshly ground black pepper

Wash and boil the potatoes until soft. Drain, let them cool down slightly and peel, than cut in half.

Boil the broad beans, drain and peel. Chop most of the mint, saving some leaves for garnishing.

Prepare a dressing - mix lemon juice with olive oil and pepper.

Mix the potatoes with broad beans, peas, chopped mint and dressing. Garnish with some mint leaves and serve warm or cold.

Roasted tomatoes quinoa with pine nuts and feta cheese

Makes 2

250g quinoa
handful pine nuts
handful fresh mint, roughly chopped
10-12 cherry tomatoes
125g feta cheese, crumbled
salt
freshly ground black pepper
2 wedges of lime (optional)


Put quinoa into a sieve and wash under a running cold water. Place quinoa and cold water (I always put one part of quinoa to two parts of water) in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed - about 15 minutes. The quinoa is done when all the grains have turned transparent, and the spiral-like germ has separated.

Bake the tomatoes under a hot grill, until skin becomes a bit loose, toast the pine nuts in dry pan until nuts are slightly brown, shaking the pan all the time.

When quinoa is cooked, season with a salt and pepper, mix with toasted pine nuts, chopped mint and arrange on the plate. Place roasted tomatoes around it and add crumbled feta cheese on the top. Garnish with some fresh mint and serve with lime wedges.