A salad:
30 dag of drained, but not squeezed or rinsed sauerkraut
average onion chopped up into small bone (or for the better visual effect into thin rings)
big apple – best russet or decosta – cut up into big bone
a handful of raisins or dates
3-4 spoonful of the pressed cold linseed oil (and more intense “piscine” smell, the better:)
teaspoon or more of turmeric
2 spoonful of honey
5-6 dried tomatoes (of halves)
Buckwheat-nut fritters
glass of the roasted buckwheat groats – cook on lightly hard
1 egg
4-5 spoonful of the flour of walnuts (of home grinding:)
1-2 spoons of wheat flour
3-4 spoonful of the sour cream
4-5 spoonful of milk (it is possible more, if the cake came out too thick)
proverbial pinch of salt – literally, because pies alone themselves should not be salty, since they are accompanying the sauerkraut
pepper
Cut up onion, apples, raisins (dates) and tomatoes we combine in the bowl with the cabbage, and in the separate dish we pound honey, oil, and turmeric into a mash. We mix everything up altogether and we put to the fridge for a few hours, so it can “bit through”. We make a cream out of cooked and cooled down groats, an egg, a sour cream, milk, flour and grinded nuts. We fry the fritters, which, if not with the salad from marinated sauerkraut, is possible to eat with honey curd cheese or apples with cinnamon. Bon appétit!
Recipe and stylization: Maja Pietruszka, photo: LIPS Magazine
Buckwheat pancakes
