KFC COLE SLAW

For all the KFC lovers

½ kg of cabbage

20 grams of carrot

1/2 teaspoon finely chopped onion

20 gram sugar

sniff of salt and pepper

15 ml milk

90 ml buttermilk

1/2 tablespoon lemon juice

1/2 tablespoon apple vinegar

50 grams of mayonnaise 

First cut the heart out of the cabbage. Finely grate the cabbage.

Peel the carrots and grate finely.

In a bowl, mix well with a whisk the buttermilk, milk, mayonnaise, and lemon juice.

When everything is well mixed add the sugar.

Add the sauce to the cabbage mixture and mix well. Cover the bowl and allow the coleslaw to marinate for at least 5 hours in the fridge (overnight is better).

TURP SALATASI (Radish Salad)

10 pcs (or a bunch) radish. 
1 tbsp lemon juice
Sumac
Salt

Wash and cut the radish in thin slices. Arrange on a service plate. 

Sprinkle lemon juice, sumac and salt all over.

Leave it in the fridge for an hour and serve with meat or at a veggie burger.

SURINAM BEET-CHICKENSALAD

500 g potatoes
2 boiled beets
1 sour apple
8 tablespoons mayonnaise
1 small can of corn
1 tablespoon margarine

1 piece of chicken breast
Salt
8 sweet-sour pickles
3 tblsp sweet-sour onions (dutch onions= zilveruitjes)
2 bouillon cubes
1 clove garlic
3 hard boiled eggs for garnish

Peel the potatoes and boil until tender with salt. Boil the chicken afterwards in a little water with the bouillon cubes and garlic clove until tender. Mash the potatoes.
Slice pickles, onions and apple finely. Grate or puree beets in food processor.
Make a smooth puree of beet, margarine, mayonnaise and potato.
For intense colour, add some beetjuice. AddtThe other ingredients and stir well, season with salt. Garnish with sliced hard boiled egg.

PASTASALAD A LA FAGIOLI

In Sicily and across Italy, lower income workers were still able to afford a tasty pasta known as “pasta e fagioli” which translates to “Pasta and Beans” these ingredients were also both easily available in Italy.
The traditional pasta fagioli recipe is completely meat free and I was inspired by this recipe to make a salad of it.

1 carrot
1 onion
2 cloves garlic
Small pot brown beans (or cooked dried beans)
100 grams of pasta (small size)
Chilli Pepper
Salt Oregano
Basil
Parsley
Olive Oil
½ stock cube
grated parmesan cheese

Cut all ingredients finely. Put water in a pan with salt and bring to a boil, add pasta and stir, let cook until tender.
Rinse and drain in colander.

Put olive oil in pan, fry onion, then garlic, carrot, and add spices. Add water and bouillon cube. Leave on medium low fire.

Rinse beans (or soak dried beans overnight and cook) and put these also in the pan. Add pasta and leave on fire for 5 minutes. Sprinkle grated cheese over the salad.

POTATOESALAD WITH SPRING ONIONS

4 potatoes, cooked in shell
2 spring onions
2 tbsp mayonaise
2 tbsp yoghurt
Salt
Chilipepper
Green salad

Chop the potatoes and spring onions very fine.
Mix all ingredients and season with salt and chillipepper.
Add this mixture on top of a green salad made with cucumber, tomato, spring onion and lettuce

POTATOE-PAPRIKA SALAD

4 potatoes
1 red and 1 yellow paprika
8 sweet-sour gherkins
3 tblsp sweet-sour onions (Dutch onions = zilveruitjes)
Parsley
Salt and pepper
Chillipowder
Saladsauce (thin and lowfat mayonaise)

Clean potatoes and cook them. Let cool, peel and cut in cubes
Cut paprikas, gherkins in cubes and chop parsley
Mix all ingredients in a bowl and season with chilipowder, salt and pepper.
Add saladsauce at the end.

WATERLILLY-POTATOESALAD

2 eggs
5 sweet-sour gherkins
2 tblsp sweet-sour onions (dutch onions= zilveruitjes)
1 tblsp mustard
4 tblsp mayonaise
salt and pepper
4 tomatoes
some saladleaves

Cook eggs and potatoes, let them cool down and mash them toghether.
Add the mayonaise, salt, pepper, mustard in this mixture (if its too dry you can add a tblsp sweetsourmoist or mayonaise)

Put on a plate saladleaves and tomatoes.
On top of this add the salad

POTATOESALAD

5 potatoes
4 eggs
7 sweet-sour gherkins (cornichons)
2 tblsp sweet-sour onions (dutch onions= zilveruitjes)
salt and pepper
1 can of mixed vegetables like mixed mexican vegetables (corn, paprika, carrots, peas, french beans)
6 tblsp mayonaise-saladdressing
2 tblsp (light mayonaise)
saladleaves, tomatoes, paprika and cucumber to garnish

Cook the potatoes and mash them together with salt, pepper and nutmegg and 4 tblsp milk.
Cook the eggs and cut 2 in small pieces and the other 2 in slices (you can also use the middles parts of the 4 eggs so you have the best parts to garnish)

Mix potatoes with, eggs, vegetables, mayonaise/saladdressing, gherkins, unions al together.
Cover a plate with saladleaves and put the potatoemixture on top of it. Garnish with the eggslices, tomatoes, paprika, gherkins and cucumber