Salad Cream Food

CLASSIC ENGLISH SALAD CREAM - OIL FREE SALAD DRESSING

Steps:

• To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it's pointless making a huge batch.).
• Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
• To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don't want the sauce too thick or too runny.
• When you think it's nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
• Of course if you don't want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
• Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.

SALAD CREAM

Steps:

• Put all ingredients, with pepper (to taste) into a pan and whisk together until blended. Heat gently, whisking all the time until the mixture thickens.
• Pour into hot sterilized jars or bottles and seal.
• Variations~ Add either tomato paste, anchovy sauce, curry powder, chopped hard boiled eggs etc for any flavouring of your preferred choice.
• Add any chopped herbs which compliment the food being served. E.G. Add Tarragon for chicken, Basil for pasta.
• Add chopped capers, gherkins, parsley, tarragon and chervil to make a tartar type cream to serve with fish.

CREAMY CUCUMBER SALAD

Steps:

• Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
• Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
• When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

PHILADELPHIA CREAM CHEESE CHICKEN SALAD

Steps:

• Drain water from chicken, put chicken in bowl, and set aside.
• Then add to the chicken the softened cream cheese and Miracle Whip. The Miracle Whip is according to taste (1/2 cup).
• Finally, add a few sprinkles of dried onion flakes.

SPICED SALAD CREAM

Steps:

• Add all the ingredients except the cream to a heatproof bowl with a pinch of salt, then place over a pan of simmering water. Whisk until the mixture becomes thick, then remove from the heat and leave to cool.
• In another bowl, whisk the cream until soft peaks form. Once the mixture has cooled, fold the cream in, then pour the salad cream into a container and chill until needed.

SALAD WITH CREAM DRESSING

Steps:

• Remove and discard any damaged outer lettuce leaves and tear the lettuce into two-inch pieces. Wash in a sink full of cool water, lifting the lettuce from the water and placing it in a salad dryer. Dry thoroughly. You should have about eight cups of greens.
• For the dressing, place the vinegar, pepper, salt and cream in a salad bowl and mix together with a spoon, preferably wooden.
• At serving time, toss the greens with the dressing and serve immediately.