Friday ‘Salads and Soups’ Café
Don’t miss this week’s ‘Salads and Soups‘ Café
The English writer, Alan Bennett, once made a character say that after the British began to take foreign holidays, we came home with strange ideas about what goes in a salad. I recall the salads of my 1950s childhood: lettuce, tomatoes, cucumber and spring onions, and, for variety, perhaps pickled beetroot or a sliced of hard boiled egg. When I began to travel I encountered wonderful new flavors: mushrooms à la Grecque from France, couscous from North Africa, and wonderful Greek salads with peppers, olives, and rich feta cheese sprinkled with oregano. When I started cooking I discovered that ingredients that complemented each other in salads did the same in soups. So, we had tomatoes with basil, and carrots with coriander. Our family favorite, Waldorf soup, has apples and celery, and, instead of walnuts, toasted cashew nuts or almonds, which give the soup a creamy silky texture.
So I thought I would ask you for salad and soup recipes: what are your favourites? Do you have childhood memories of good or bad salads? Kosmonauts live all over the world: are there local specialities where you live? Or tasty combinations of ingredients you have encountered in your travels? I find few references to salad in the classics. Mostly ancient people seem to have eaten barbecue, although I believe followers of Orpheus did not eat meat. Can you find references to salads in your studies?
So, pull up a chair, order a drink, and please share some recipes with us. We might put some of them on the cafe menu.