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I think my mother did the same.
- 1 greenhouse cucumber, cut into round slices
- a quarter or a half of chopped red or white onions
- 3 tablespoons oil
- 1-2 tablespoons of vinegar
- optional: tomatoes or green beans, chopped, sugar to taste
Preparation time: less than 15 minutes
RECIPE PREPARATION Cucumber salad, German:
In a bowl add the cucumbers with onions and the rest of the vegetables, if used.
In another bowl, make the dressing, which is poured over the cucumbers.
You can add sugar if you like it sweeter.
Salads - 140 recipes
Our selection of salad recipes for all tastes that can be served both as an appetizer or side dish and as a main course.
Salad and vegetables, in general, it is good to prepare very little before consumption, so as not to lose vitamins. Salads prepared from vegetables can be served independently, but also as garnishes for various dishes, steaks. Vegetable salads are prepared from cauliflower, boiled carrots, beets, string beans, green peas, asparagus.
When you serve salads as an appetizer, place the knife and small fork on the table. In case they are given as gaskets, only the fork. The range of raw salads includes: tomatoes, endives, lettuce, cucumbers, carrots, white cabbage, red cabbage, bell peppers and donuts.
To serve a salad of fresh or canned vegetables with a better taste, add a little mayonnaise or, better, a special dressing. You can find many salad dressing recipes on our website.
Do not cook the salad when the vegetables are hot. Don't even use hot and raw vegetables in salads. In both cases, it breaks down. It is recommended that vegetables intended for salad be left to cool to 1-10 °.
Finland has a bold cuisine, rich in fish, which even Santa Claus recommends! It is characterized by various ways of preparing fish, which is normal for a country with such a wide outlet to the sea. But not only sea fish is part of traditional Finnish food, but also fish from lakes. The potato is also placed in a place of honor. Being the right vegetable as a garnish for different varieties of fish. The traditional food found in Finland is influenced by other cuisines, such as Russian and Swedish. Something really traditional in Finland is "kalakukko", bread is dried with fish.
At Christmas, the Finns feast with Joulupoyta. An entire menu containing potatoes, herring. ham and other vegetables. The sauces are also important, because they can completely change the taste of the fish. Rosolli salad, salted salmon, Sahti beer, marinated herring, oatmeal, fried ham, all of these can be found on just about any table in Finland.
The Finnish recipes are carefully prepared, with German precision, all the ingredients are weighed per thousand grams, the food is beautifully served and is very healthy.
Necessary ingredients radish salad with cucumber:
- 1 larger radish
- 3-4 cucumbers or a larger one
- 1 dill connection
- lemon or vinegar, olive oil
- salt, pepper, mustard seeds
Peel a squash, grate it and squeeze the juice. It can be both black radish that we know is generally hot and white radish. The white ones should not be hot but this year, due to the drought and the white radishes, native or hotter. We clean the cucumbers, cut off their heads and slice them thinly with a cleaner. They can be sliced according to everyone's pleasure, provided they breathe and leave their juice, taste and aroma in the salad.
Finely chop the dill. In a bowl, prepare the dressing with 3 teaspoons of olive oil, a teaspoon of lemon juice or apple cider vinegar, freshly ground pepper, ground mustard seeds and a pinch of salt. Mix well until it becomes an emulsion (it loses its transparency and becomes a solution). It is the classic dressing called vinaigrette with three parts oil and one part vinegar. I like to crush peppercorns and mustard (separately) in a mortar due to the fact that I get a larger granulation that gives the same aroma as the finely ground spice but has a stronger taste due to the presence of these larger granules in the food. If you want finely ground pepper, use a grinder, but proceed anyway, so that the pepper has a taste and aroma, put it in the freshly ground salad.
Put the dressing over radishes, cucumbers and dill and mix for homogenization. Before eating, I usually leave the radish salad with cucumbers in the fridge for half an hour to rest and mix the juices and flavors.
Pasta salad is a classic of German cuisine. Nothing complicated, something "like at home mom". It is eaten a lot in summer, as a garnish for barbecues. In the classic version, canned carrots and peas are added, I prefer to replace them with frozen peas and bell peppers. If you put some sausage in it (something like Parisian), it's a cold food. Very successful in children as well, probably because it is beautifully colored. I like this salad only with homemade mayonnaise, with the one I bought it seems to have a strange taste (that's why I eat this salad only made by me lol)
400 g small pasta (the classic for this salad are the ones in the shape of a screw)
2 boiled eggs
2 large bell peppers (one red and one yellow if chosen)
about 200 g of frozen peas
homemade mayonnaise made with mustard and lemon juice (a little sour)
Pickled cucumbers sliced pickle recipe & # 8211 pickled cucumber salad
Pickled cucumbers sliced pickle recipe & # 8211 pickled cucumber salad. Homemade sour and spicy cucumbers, cut into slices and preserved for the winter with a little vinegar. Cucumbers that remain crispy and flavorful put in a jar together with carrot slices.
These are not missing from my pantry either sliced pickles, very fragrant, in which the grandmother used to put a lot of horseradish and hot peppers. Through the glass you could see 5-6 horseradish sticks and 2-3 hot peppers in each jar and, as a child, it was & # 8222 Africa & # 8221 to taste so as not to track my tongue.
Sweet and sour Bulgarian cucumbers were more to my taste then & # 8211 You can find the recipe here.
As I told you, I don't put many pickles of the same kind, I try to have pickles as varied as possible. A few jars of ciolomada, some assorted pickles, plain cucumbers in brine, a little cabbage in a jar. Being a small family, I generally put small jars because I prefer to open them and eat them. And then we open another & # 8230 and so on.
We used to call these sliced pickles & # 8222pickles uborka& # 8221 (in Hungarian) or simple & # 8222pickles & # 8221. Pickles in English means pickles and uborka in Hungarian are cucumbers. So it would be basically pickles.
The recipe is very practical when you have larger cucumbers that cannot be pickled whole. The small ones (pickle type) are a shame to slice.
I give you the quantities for an average jar of 640 ml of sliced pickles.
Take into account the weather outside and if it is very hot do not pickle! Normally pickles are put in autumn, in September & # 8211 October!
- 350 g cucumbers
- 50 g sliced carrots
- Fill dill, thyme, horseradish, garlic, hot pepper
Potato salad recipe with pickles
seven to eight medium potatoes pre-cooked
a red onion
five small pickles
50 grams of pitted black olives
a handful of lettuce (optional)
a teaspoon of dijon mustard
three to four tablespoons of olive oil (or to taste)
three to four tablespoons of sherry vinegar (or to taste)
a teaspoon of salt (or to taste)
- Preparation for the potato salad recipe with pickles
- Peel the potatoes and cut them into medium-sized cubes
- Peel a squash, grate it and slice it.
- We can cut the pickled cucumbers either by leaving them like this, with the peel, or by peeling them first, depending on our preferences.
See below how to make simple oriental salad & # 8211 basic recipe
Click on the picture and SUBSCRIBE and you on the Youtube channel!
& # 8211 4-5 larger cucumbers
& # 8211 1 file
& # 8211 or rocket mana
& # 8211 20 green mint leaves
& # 8211 little parmesan
& # 8211 olive oil
& # 8211 sare
Cut the cucumbers into larger pieces, add the whole arugula and finely chopped mint. Season with olive oil, salt and lime juice to taste.
Serve with grated Parmesan cheese on top.
Try this delicious video recipe too
Did you know that mashed potatoes are unacceptable with a Viennese schnitzel? & # 9786 Viennese and connoisseurs say so. The classic garnish is potato salad without mayonnaise, usually with fresh cucumber in it. Depending on the season, you can also put slices of radish, escarole (endive, endive, endives, a salad in late autumn and winter) or pickles. It can be left simple, without additions.
This recipe is from my grandparents, I took it from Mr. Kalua's grandmother and for some time I only gave it a little contemporary touch with fried butter at the end.
Important: potatoes are not allowed to be floury, they must be strong (hard boiling, firm potatoes, waxy). In general, these should be used for potato salads.
1 kg of potatoes for salad
1/2 tablespoon cumin (do not put in salad, only when boiling potatoes)
1 cucumber salad (long)
2-4 shallots (depending on size) or 1 normal onion
300 ml meat soup (instant)
2-3 tablespoons of vinegar
2-3 tablespoons oil (I put olives)
optional: 1 tablespoon mustard
salt, pepper, a pinch of sugar
greens: chopped green parsley or chopped green larch or chopped crow onion
Boil the potatoes in their skins in very well salted water in which the cumin was placed, clean them while they are still warm, cut them into slices and put them in a bowl. Finely chop the onion and add to the potatoes along with salt, pepper, sugar, vinegar, mustard and oil. The soup is heated and poured over the salad. Mix and leave to simmer for at least 2 hours. Before serving, peel the cucumbers, cut them into thin slices and add them. It tastes good with sugar, salt, pepper, vinegar and oil or fried butter (for fried butter see here).
Today I offer you a very consistent and tasty Bavarian potato and cabbage salad recipe. In Germany it is served with sausages, fish or steak alongside the indispensable beer, but, as nutritious as it is, it can be served without problems as the main course. For this Bavarian salad I recommend using red potatoes because they remain whole after cooking. In general, it is good to use red potatoes for potato salads. I invite you to try this delicious and easy to prepare Bavarian salad!
Bavarian salad ingredients:
- 1 kg of red potatoes
- 350 g cabbage
- 150 g pickles
- 100 g raw smoked dry bacon
- 100 g natural yogurt
- 100 g of cheese
- half a bunch of parsley
- salt and pepper to taste.
First, we will put the boiled potatoes in a pot with about 2 liters of water, about 40-50 minutes or until we consider that they have boiled, during which time we can take care of the rest of the salad ingredients.Chop the cabbage, season with salt and pepper and then put it in a large bowl.Finely chop the parsley and add it over the cabbage.Cut the bacon into smaller pieces and put it in the salad bowl.Cut the pickles into rounds and place them over the bacon.After the potatoes are cooked, peel them, cut them into cubes and add them over the cucumbers. Season with salt and pepper to taste.Add the diced cheese, yogurt then mix well and the Bavarian salad is ready.I invite you to try this Bavarian salad recipe and view other salads on the site by clicking here.
|Complexity||Preparation time||Nr. servings|
|low||1 hour ||6 servings |
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