The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: pgkevet on August 22, 2016, 06:48:14 pm
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OK that doesn't sound exciting but read on.. and it's simple as all my stuff is:
I made a batch today. 1kg new potatoes.. any waxy boiling spud will do.. dice it up smallish before cooking - easier than after and boils fast. Dice up a couple of carrots and cook them with the spuds.
Once cooked and cooled add the following ...or anything else you fancy; a couple of large fleshy toms (I used plum ones) again diced as all ingedients are. A couple of chunks of cucumber. An onion ..or i used a dozen spring onions from the greenhouse. Then the important 2 additions... a goodly tablespoon of capers and 3 or 4 dill pickled gherkins (again diced small). Several large tablespoos of mayonnaise to get everything mixed up and coated. Best served chilled from the fridge and keeps a few days. Yes you can add peppers, peas, beans if you want but you might need more gherkin to keep that fresh slight tang.
The classic way of serving is with a schweineschnitzel : hammered out pork steak fried in breadcrumbs plus some french beans (pickled in the winter).
Tonight I'm having mine with some string beans and cold boiled eggs
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The spuds and carrots are boiling as I type!
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Thats tea sorted????
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It does sound scrummy, especially without the carrots - but you've forgotten the chopped chives!! You can't have potato salad without herbs :o :yum:
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It does sound scrummy, especially without the carrots - but you've forgotten the chopped chives!! You can't have potato salad without herbs :o :yum:
spring onion.... but add what you want.
(back when i was a teen and rowing for my school.. away regattas and the rest of the crew had sarnies.. I always had a tuperware full of potato salad with two schnitzels on top....)
I'm just stewing down some damsons to have with ice-cream for elevenses. Later it's a first batch of early apple for the freezer
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Considering you are serving it with Schweineschnitzel - can I assume you have a Germanic background? We always had capers, gherkins and mayo in our tattie salad, too - and apple!
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Considering you are serving it with Schweineschnitzel - can I assume you have a Germanic background? We always had capers, gherkins and mayo in our tattie salad, too - and apple!
Czech parents.
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Considering you are serving it with Schweineschnitzel - can I assume you have a Germanic background? We always had capers, gherkins and mayo in our tattie salad, too - and apple!
Czech parents.
Ah - I was just wondering because you were using the German word... :)
We used to serve it mostly with Frankfurters. And that, btw, was our traditional meal on Christmas eve!
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Also our christmas eve staple.. but had to be with fish. Classically would have been fried carp but that wasn't an easy find UK when i was a kiddie... so usually fish fingers.
http://www.prague.net/blog/category/czech-traditions/?pg=2 (http://www.prague.net/blog/category/czech-traditions/?pg=2)
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Also our christmas eve staple.. but had to be with fish. Classically would have been fried carp but that wasn't an easy find UK when i was a kiddie... so usually fish fingers.
http://www.prague.net/blog/category/czech-traditions/?pg=2 (http://www.prague.net/blog/category/czech-traditions/?pg=2)
Isn't it funny? We had it with herring on New Years Eve! :D I suppose richer people had carp.
I love comparing traditions between countries and cultures... More in common than different, I often find.
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I add a dollop of horseradish to mine.
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I add a dollop of horseradish to mine.
For me, horseradish always goes with beetroot - and that's nice in potato salad, too.
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At the risk of being banned from the forum can I suggest a "fauxtato salad" :eyelashes:
Steam a head of cauliflower so it is still quite firm but cooked, then put into cold water to chill. While it is chilling, in a bowl, combine a dollop of Dijon mustard, 5 or 6 dollops of mayonnaise, a finely chopped red onion and 3-4 large dill pickles, also finely chopped, and then refrigerate the mix.
Boil 3 or 4 large eggs until hard boiled and grill 3 or 4 rashers of bacon until crispy before dicing into small pieces (I cheat and just crisp up half a packet of lardons)
Discard the cauliflower stalks and hand crumble the head into small pieces (think big breadcrumbs) and then fold into the mayo mix along with the bacon. Quarter up the eggs, gently combine and back in the fridge for a bit. Really tasty and low carb :)
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I would call that a cauliflower salad... :D
Yes, does sound nice - and I do like low carb, but my version is more affordable, and that's what counts these days, if you are on a very low income. Actually, I haven't had even gherkins let alone capers in anything for a while, simply because it's unnecessary expenditure.
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Actually, I haven't had even gherkins let alone capers in anything for a while, simply because it's unnecessary expenditure.
We have a large polish community here so jars of gherkins aren't at all expensive. Didn't think they'd cost more elsewhere - good point!
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Ina, grow nastursiums (can't speel it!) and pickle the seeds whilst still green, they make a fair substitute for capers.
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Tesco had some jars of gherkins at 50p a few weeks back. Lidl is probably a better bet for dill-pickled ones and their large jars work out reasonably priced.. as do their capers.
I'm inherently cautious about money - nearest lidl is an hour away so i only do a run every 6-8 weeks or so and bulk buy targetted stuff - whole salami (one lasts me 10-14 days as my main and limited meat source) some bars of chocolate - not that I eat much sweet stuff so a bar lasts me over a week. Spread, a treat of gorgonzola - theirs is really good. Cheap packs of flavoured noodles for a lazy quick snack, some frozen chicken curries £1.19 for a lazy dinner. Their muesli with my added stewed fruit is another good buy and soem dried fruits and nuts. Veggies and fruit i grow silly amounts of and there's always eggs.
No TV licence and no mobile phone (no signal anyway). And then i go and splurge my savings on toyss i really want.. and can spend months working out the best deal.
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Considering you are serving it with Schweineschnitzel - can I assume you have a Germanic background? We always had capers, gherkins and mayo in our tattie salad, too - and apple!
Yes same here, but no capers. Don't like them. Yes to apple though, and my mum makes the mayonnaise a bit runnier with the gherkin liquid. And we have ours either with Frankfurters (which are called Wiener sausages where I come from) or with meatballs (hald and half mince - pork and beef). Or whatever was on the BBQ....
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I've grown two knobbly gherking plants again this year . We've had a couple of dozen five inch long x 2 inch diameter fruits .......... They have been watered with a pint of home made compost tea , given once a week . Are they cheap enough ?
Would you like four or five seeds for next year ?
If so PM me your full name & address etc inc post code .
Dave