Coarse winter/fall salad

This is my take on a lovely coarse winter/fall salad - I always make this whenever I have fresh leftover cabbage from making cabbage cooked in white sauce which also is a favourite of mine...

This salad goes great along side which ever kind of meat you prefer - I like it with Danish meatballs, fried or grilled chicken or even fish cakes and it's a great way of getting the fibres you need. It's low fat and really easy to make - so just get cooking (chopping) people...

Coarse winter/fall salad with cabbage and carrot (6 servings)

1/4 of a cabbage 

4-6 medium sized carrots

150 grams raisins

75 grams hazelnuts or walnuts

Start by rinsing the cabbage and removing the first two layers of leaves. Then chop the cabbage thinly and put them the strips into a bowl.

Next you rinse, peel and coarsely grate the carrots and mix it in with the cabbage. Add in the raisins.

Chop the nuts as coarsely as you like and mix them in with the rest of the salad. Give it a good toss and viola in just a matter of minutes you have a well tasting coarse salad.

Sorry for the missing picture - I'll be sure to add one the next time I make this fabulous salad...

Bon appetit...

Sweet rolls filled with honey and nuts

Perfect recipe for a lazy sunday afternoon when your just snoozing about anyway and get the munchies - it takes time to make and that's why it's perfect for a day like this...

I made icing to go along with it - it wasn't that sugary because it contains honey instead of sugar and so the icing really compliments the nutty and delicious flavour. The rolls can be made the day before and reheated before serving. This batch makes up 16 rolls and they are a nice supplement to your morning cup of coffee, afternoon tea or the sunday brunch. You'll need:

Dough:

25 grams fresh yeast

2 dl milk

2 eggs

1 pinch of salt

½ tablespoon ground coriander

1½ tablespoon honey

8½ dl flour

125 grams butter

Filling:

100g hazelnuts

2 large tablespoons honey

50 grams butter

Icing: confectioner's sugar and water

Warm up the milk and dissolve the yeast into the milk. Whisk in the eggs and add salt, coriander and honey. Take out another bowl and put in the flour. Cut the butter into smaller pieces and crumble it together with the flour. Gradually add the flour mixture to the milk and knead the dough quickly and let it rest under a cloth for 1 hour. Cut the dough into two pieces. Roll them out into two circles about ½-1 centimetres thick and cut the circles into 8 triangles each.

Put the nuts into a blender and blend them until they have a floury texture. Add honey and butter and give it another spin making it a sweet paste.

 

Spread out the filling on the dough triangles and roll them up into horns and give the ends a little squeeze so they will stick around the filling.

Let the horns rest on a baking sheet for about 20 minutes and bake them in a preheated oven at 200C (about 400F) for about 15 minutes. Decorate with icing and hazelnut sprinkles before serving.

Bon appetit...

Read about Carina's result and take on this "dish" - HERE