I. Date, carrot and ginger salad

Sicilian orange salad

 

4	oranges	4
1	bunch parsley	1
1	small leek	1
	for the dressing
4 tbs	olive oil	4 tbs
	juice of  ½ lemon
1	clove garlic	1
1	pinch ground saffron	1
	salt, pepper
8	shelled walnuts	8

Peel the oranges carefully, removing all the pith. Cut into thin slices, put a few slices aside for decoration. Cut the other slices into quarters. Wash the leek thoroughly, slice thinly and divide into rings. Add to the orange together with the chopped parsley.

Put a few nicely shaped walnut halves aside for decoration, and chop the remainder roughly. Add the crushed garlic and the other ingredients for the dressing.

Pour over the salad and toss lightly. Chill for about 10 minutes. Just before serving decorate the top with the orange slices, walnut halves, a few rings of leek and sprigs of parsley. The combination of orange and leek gives this salad a very special piquant flavour. It is delicious served with fish or fried meat.

II. Vegetable dishes:

Cauliflower, blueberry, glass, turnip, omelet, biscuit, radishes, compote, paper, carrots.

 

 

Приложение к билету № 2.

I.

Carrot salad with onion

 

600 g	carrots	1 Уг lb
1	large onion	1
	for the dressing
2 tbs	salad oil	2 tbs
2 tbs	lemon juice	2 tbs
	salt
	pepper

Peel and wash the carrots and onion and grate. Mix the oil and lemon juice, season to taste with salt and pepper, then pour over the salad. Prepare the salad at least 1 hour before you plan toserve it, to allow the flavours to blend well together.

I recommend this salad in the winter months when there are perhaps fewer vegetables with high vitamin content. It will keep for days if stored in the refrigerator in a screw top jar.

II. Greens:

Celery, vermouth, duck, onion, cranberry, cheese, garlic, pear, fennel, lettuce.

 

Приложение к билету №3.

I.

Almond, green bean and potato salad

 

500 g	potato cooked in the skin	11/4 lb
300 g	cooked green beans	3/4 lb
2	lemons	2
1	bunch parsley	1
1	pinch dried thyme	1
10	blanched almonds	10
	for the dressing
4 tbs	salad oil	4 tbs
	juice of 1 lemon
	salt
	pepper

Peel the potatoes while still hot. Cut into cubes when cold. Slice the green beans into 2-3 cm (1^1/2 in) long. Wash the lemon thoroughly and cut into very thin slices, put a few aside for decoration. Mix the potatoes, green beans and lemon together and add the finely chopped parsley, thyme and slivered almonds.

Mix the ingredients for the dressing, pour on to the salad and toss lightly. Chill in the refrigerator for 1 hour.

Note: A generous amount of freshly ground pep­per should be added to give this salad its special flavour.

 

II.   Spices:

Black pepper, sour cream, butter, paprika, mustard, beetroot, pineapple, dessert, chilly pepper, sugar.

 

 

Приложение к билету № 4.

I.

Apple and red cabbage salad

 

 

 

400-500 g	red cabbage	appr. 1 lb
2	large apples	2
	for the dressing
1	clove garlic	1
1	small onion	1
	salt, pepper,
	ground caraway seeds
1-2 tbs	salad oil	1-2 tbs
	lemon juice

Wash the cabbage, remove the stalk and shred finely. Wash and peel the apples and grate coarse­ly. Sprinkle with lemon juice to prevent the apple from turning brown. Mix with the cabbage. Grate or chop the onion finely, crush the garlic and blend with the oil. Season to taste with salt, pepper and caraway. Add lemon juice with cau­tion, as lemon has already been added to the apple. Toss into the salad, cover with a lid and chill for at least 1 hour.

The combination of cabbage and apple gives this salad its special flavour. It is particularly welcome in winter, when there are fewer vitamin-rich fruits and vegetables available.

II.   Herbs:

Cocktail, rosemary, whipped cream, apricot, thyme, melon, tarragon, pancakes, parsley, sage.

 

Приложение к билету № 5.

I.
Summer fruit and vegetable salad

 

1	lettuce	1
300 g	fruit (strawberries, cherries, fresh walnuts, melon, etc.)	3/4 lb
1	stick- of celery (including the leaves)	1
2	frankfurters	2
	for the dressing
3tbs	salad oil	3 tbs
1-2 tbs	lemon juice	1-2 tbs
	salt, pepper

Wash the lettuce in plenty of water and drain well. Line a deep salad bowl with some of the lettuce leaves, chop- the rest into small finger-width strips.

 Wash and prepare the fruit—it is best if you have a mixture—and dice. Slice the celery very finely and chop the leaves. Cook the frankfurters, slice and mix with the fruit, celery and lettuce. Mix the ingredients together for the dressing. Use freshly ground pepper. Pour over the salad and toss lightly. Arrange on the bed of lettuce and serve.

Note: The salad can be chilled for 1-2 hours be­fore serving, but do not add the dressing until ready to serve, otherwise the lettuce will go limp.

II.   Berries:

Noodles, redcurrant, cucumber, pork, gooseberry, roll, raspberry, caviar, strawberry, blackberry.

 

 

Приложение к билету № 6.

I.     Date, carrot and ginger salad

 

400 g-	carrots	14 oz
100 g	dried dates	4 oz
1	leek	1
	lettuce leaves
	parsley
	for the dressing
	juice of 1 lemon and its grated rind
1 tbs	honey	1 tbs
1 pinch	grated ginger	1 pinch
	salt

Scrape the carrots and grate roughly. Halve the dates, remove the stones, cut in half again and add to the carrot. Slice the leek thinly. Prepare the dressing and mix with the salad. Chill for at least 1 hour.

Wash the lettuce leaves in plenty of water. Drain well, then line a salad bowl. Spoon in the salad and serve. Sprinkle the top with finely chopped parsley.

II.   Fruit:

Tangerine, cup, toast, plum, tray, watermelon, napkin,

date, grapes, peanut.

 

Приложение к билету № 7.

I.             Ham, melon and rice salad

 

200 g	rice	7oz
1	small onion	1
½ 1	meat stock	1 pt
200 g	cooked ham	7 оz
1	large, fleshy yellow or green pepper	1
500 g	fairly ripe melon	11/4lb
1	stick celery	1
1	lettuce	1
	for the dressing
4 tbs	salad oil	4 tbs
2-3 tbs	lemon juice	2-3 tbs
	salt
	pepper

Add the washed rice and finely chopped onion to the boiling stock. Cook until tender, stirring fre­quently. Drain and rinse in cold water. Dice the ham and cored pepper and the celery. Cut the melon in half, remove the seeds and make small balls of melon using a scoop. Add to the rice together with the ham, pepper and celery. Mix carefully, cover with a lid and chill in the re­frigerator for 1-2 hours.

Remove the large, outer leaves of the lettuce, leav­ing the heart whole. Wash in plenty of water, then drain thoroughly.

Line the sides of a flat salad bowl with the lettuce leaves and place the heart in the middle. Prepare the dressing, mix into the salad, and spoon on to the lettuce leaves. This looks spectacular and is very delicious.

II. Nuts:

Broth, walnut, soup, halibut, pike-perch, hazelnut,

almond, mushroom, peanut, Brasil nut.

 

 

Приложение к билету № 8.

I.