Fawlty Towers Walfdorf Salad

Anyone who has ever watched a lovely British TV-series called Fawlty Towers will remember the episode called Waldorf Salad. In this episode a fancy American comes to stay in the hotel and Basil seems to blow everything -like usually-. When eating in the hotel restaurant this American snob wants to have Waldorf salad, nothing else suits for him than this particular salad. He comes from New York and there ”one can find it anywhere”. But Basil is silly and not aware of this American side dish and keeps on asking: ”What is a Waldorf anyway, a walnut that’s gone off?”

Whilst being only an entertaining British sitcom this Fawlty Towers episode includes a small piece of history anyway. Waldorf salad is a legendary salad created between 1893 and 1896 at the Waldorf Hotel in New York City. The American is right, in New York you can find it anywhere since the end of 19th century. It landed a bit later in Europe.

Encouraged by this hilarious Fawlty Towers episode I had to try this famous salad. I made it last summer when our American friend was visiting us from New York. I thought it would be a funny thing to do. There are different variations of this salad, but the main ingerdients stay the same. I searched for the recipes and one that seemed to look good to me I tested. This salad is an extremely nice side dish for BBQ. We ate it at the summer cottage and liked it. It tastes quite mayonnaisy, even though it isn’t. Actually it is a very refreshing salad because of pineapples and youghurt. Maybe try it next time when having some BBQ?

Four portions:

1 celeriac ( in some recipes you find sliced celeri sticks)

2 apples

4 tbs cream

3 tbs mayonnaise

4 tbs youghurt

2 tbs lemon juice

4 tbs walnuts

1 dl pineapple slices

salt, white pepper, sugar

1. Combine cream, mayonnaise, yoghurt and lemon juice.

2. Cut the apple into small cubes and grate the celeriac.

3. Mix apple, grated celeri, pineapples and walnuts together. Add the mayonnaise mixture in it. Spice the salad with salt and pepper. Finish the taste with some sugar.

Serve it with a good steak!  You can get some variation in flavour by using celeri instead of celeriac!

HOMESICKNESS KILLER CARROT CAKE

I know Finnish winter can be tough..not just for poor foreigners but also for Finns..especially this winter when it has been snowing over 65 cm in the south and the temperature just keeps on staying under -10 degrees…Well my poor Aussieman was missing home so badly…feeling so homesick that the only comfort he was able to find was a real tasty carrot cake!

This recipe is from Good Food magazine. I tested it and it is unbelievable!!! Its amazing taste won’t let you down. It is moist, carroty and not too sweet! This recipe is devoted for all the women whose boyfriends or husbands are feeling homesick and they want to have something that tastes like home. And for the Finns, this is ”try to love your cold below zero home country” comfort cake!

CARROT CAKE

  • 300g plain flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 200g soft brown sugar
  • 4 eggs
  • 250ml oil
  • 1 orange, zested
  • 1 lemon , zested
  • 200g carrots , finely grated
  • 150g walnuts, chopped, I RECOMMEND ALMONDS, CHOPPED
  • 227g tin pineapple pieces, well drained and chopped (optional)

FOR THE CREAM CHEESE FROSTING

  • 125g unsalted butter at room temperature
  • 50g icing sugar
  • 250g cream cheese
  1. Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.
  2. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.