Basically Coleslaw, or Cole Slaw as it is also known, is shredded cabbage. Of course, these days it is so much more.
Served as a side dish, or as part of a salad, good coleslaw is tasty and refreshing. You can buy coleslaw ready made, and usually packaged in a tub, from most supermarkets. This ready prepared coleslaw is available in quite a few different varieties such as:-
These are but a few, as the choice is huge. However, if you make your own coleslaw at home you can use your imagination and utilise far more ingredients. Hopefully home-made coleslaw will be made from the freshest ingredients and you will know exactly what this food contains, especially if you have made your own mayonnaise dressing. Shop bought coleslaw can be tasty but, more often than not, it disappoints. In fact cheap varieties can be watery and not very nice at all. Basic Ingredients
Prepare the vegetables
Make the dressing
Combine the two to make your Coleslaw
Variety is the spice of life Once you can easily, and confidently, make a basic Coleslaw try experimenting, for example:
Tips and Warnings
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Reading a free Blitz Edition commemorative newspaper proved to be an interesting read, in so many ways. It included a couple of recipes, which are as useful for the present day as they were during the War. They show how to make great dishes, with few ingredients. This is handy for days when money is tight. They also tend to make dishes which are less rich. During the War rationing led to shortages of some food stuffs and ingredients. This means that the recipes are quite healthy. Even if you are watching your weight you may find the need to make a sweet dish, dessert or cake, so this eggless sponge cake recipe could be just the thing for you. Ingredients
Note: Either flour works well, but you must take care to adjust the amount of baking powder used, to ensure your cake rises well.
Method For best results, sift the flour and baking powder into a bowl. In a large mixing bowl place the margarine, sugar and golden syrup. Cream these together until the mixture is soft and light. The mixture should also be pale in colour. Add a little flour and then a little liquid. A little at a time, will help keep the mixture smooth. Continue until you have used all of the flour and liquid, and the mixture is smooth. Divide this mixture between two 7 inch, lightly greased, baking tins. Place just above the centre of a moderately hot oven. Check your oven's baking guidelines for exact baking times and oven temperatures. When cooked turn both the cooked cakes onto a wire to cool. When cooled, sandwich the cakes together with jam. These days Of course, if you are making this eggless cake these days, there will be no restrictions on the ingredients. This means that you can add fruit and, or, cream, to the filling. Instead of margarine you may want to use a low fat margarine substitute. If you do make sure that it is one which is suitable for baking and cooking. If you stick with this traditional World War Two recipe though you will find that it is a tasty sweet treat which is not too sweet nor sickly. So many modern cakes are overindulgent. Note: An Eggless Sponge Cake is vegetarian and suitable for those with an egg allergy. Fancy making a traditional Easter cake? Here is an easy to follow recipe. Some of the ingredients are optional and you can be inventive to personalise your recipe. The recipe makes a rich, spicy fruit cake topped with perfect home-made almond paste
Ingredients: 12 ounce of plain flour 1/2 level teaspoon of salt 3/4 level teaspoon of mixed spice and ground cinnamon 9 ounce butter, or margarine 9 ounce of soft brown sugar 5 large eggs, lightly beaten Grated rind of one lemon 6 ounces of stoned raisins 4 ounces each of sultanas and currants 3 ounces each of glace cherries and candied peel 2 ounces of almonds, blanched and chopped Roughly 4 tablespoons of milk 2 tablespoons of apricot jam, sieved 10 ounces almond paste Preparation time 30 minutes Cooking time 2 hours and 45 minutes Oven settings 350 degrees F Gas mark 4 335 degrees F Gas mark 3 How to make
Making the Almond paste
Baking
Overall This recipe makes a tasty cake. You can adjust spices and dried fruits to taste or for your convenience. The cooking time is rather long but the cake is easy to make and well worth the effort. The basic ingredients of a Greek Salad
You will find that a Greek Salad can vary slightly. However the basic ingredients usually include:
Optional ingredients are lettuce, herbs, olive oil, cucumber and crusty bread. The exact quantities of each ingredient depend upon your taste. The Greeks will often utilise what is in season and vary the ingredients accordingly. How to make a Greek Salad To make an authentic Greek salad you only need to assemble the few salad ingredients, cheese, olives and a few optional extras. Of course eating it Al Fresco in beautiful, sunny surroundings will always help. Lettuce If you are using lettuce, start your salad off with a layer of this. Try to use a lettuce such as Cos or Iceberg as it will be crisp, tasty and juicy. Tomatoes Tomatoes are one of the vital ingredients of a good Greek Salad. They will preferably be really plump, juicy and fresh ones, which you can either slice thinly or cut into quarters. Onions Raw Salad or red onions give a great flavour and add bite to this dish. These onions should be sliced thinly and laid on top of the salad just under the cheese. Olives Black or green pitted olives are a must. Buy Greek style black olives for the authentic look and taste of a Greece. If you were eating this salad in Greece, depending which region you were in, you would be served black or green olives, or occasionally both but they would not be pitted. Feta cheese Feta is quite a smelly cheese which probably is an acquired taste. Personally I love it; the smellier the better. At home I suppose you could replace the Feta with a cheese of your own choice but then your salad would only really be a cheese salad. If you are unsure ask your grocer for one of the milder Feta cheeses which are available these days. Either cut your favourite Feta cheese into cubes or alternatively serve the salad with one large wedge of Feta placed on the top. Herbs A sprinkling of fresh oregano gives the right flavour and aroma. Olive oil Drizzle pure extra virgin olive oil over the top of the Greek Salad for a perfect finish. If this is done by the diner, to their individual serving, it will be easy to pour on the desired amount. Sometimes in tavernas in Greece, a Greek Salad arrives already laden with olive oil. In my case this will usually mean that it has too much oil on it. Other optional extras I usually add Cucumber, which has been cut into cubes, but you can slice it thinly if preferred. Ideally accompany the meal with a fresh, crusty white loaf of bread cut into thick slices and served with butter if preferred. Of course, as we said, the other essential accompaniment is a glass of Retsina, which will add to the Greek ambiance. In tourist tavernas in Greece and the Greek Islands a Greek Salad tends to be a starter though staff are usually happy if a couple dining share one portion. http://www.bbcgoodfood.com/howto/guide/top-10-dishes-try-greece |
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