Ensaladilla Rusa (literally – Russian Salad) is a traditional tapa served throughout every region of Spain, with little variation. Nearly every Tapas Bar will serve this colourful salad. A poorly made version will taste like a mouthful of mayonnaise. On the other hand, a well-made ensaladilla rusa is a perfectly balanced mixture of potatoes, hard-boiled eggs, and vegetables, using the mayonnaise solely to accent these other flavours. This colorful salad is served at nearly every tapas bar.

Our version is a low-calorie version using low-fat mayonnaise – only 1 calorie per gram of salad!

Ensaladilla Rusa is best made the day before you want to eat it…that’s when all the flavours come out. It keeps well in the fridge for a few days  and is usually eaten with country bread.

INDGREDIENTS

Serves up to 3

400 gm potatoes

225 gm frozen carrots and peas mix

1 roasted pimiento (either commercial bottled or home-roasted)

2 eggs

150 gm low-fat mayonnaise

80 gm can of tuna

Salt to taste

DIRECTIONS

Boil the eggs. When hard-boiled, drain them and soak in cold water. When cool, peel the eggs and cut them into cubes.

Wash the potatoes and boil them (skin on) for 30 – 35 minutes. The potatoes should be cooked but firm – not soft for mash. When the boiling time is reached, drain and soak in cold water to cool them quickly and stop the cooking. Use the tip of a knife to remove the skin. Keep the potatoes in the fridge while you prepare other ingredients – they’re easier to cut when they are cold.

When they are cold, cut them into 1/2” cubes. (Cut them into 1/2” slices first, then strips then cubes.)

Boil the peas and carrots, then drain and let cool.

Drain the pimiento, and remove any seeds. Slice them thinly lengthwise.

Place the potatoes, eggs, peas and carrots and pimiento into a salad bowl (large enough to mix all ingredients thoroughly). Drain the tuna and separate them then add them to the mixture.

Add the mayonnaise and salt to taste, then mix well.

Store covered in the refrigerator.

This classic beef dish was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. Apparently, Count Stroganoff, was also not just a diplomat but also a scion of a wealthy family that owned vast tracts of land and salt refineries in the Urals and later led the conquest of Siberia. It was Count Stroganoff who popularized the family dish in the rest of Europe. The dish is basically tender strips of beef and mushrooms cooked in a sour cream sauce and served over noodles, rice, or even French fries.

When we were in St Petersburg in 2005, we ate the dish in a restaurant right opposite the home of Count Stroganoff!

INGREDIENTS

Serves 2

• 300 gms lean beef (tenderlo9in or top sirloin)
• 1 medium sized bombay onion
• 300 gms canned mushrooms
• 50 gms butter
• a pinch of nutmeg powder
• salt and freshly milled black pepper
• 140 ml soured cream

“Wine substitute” :

• 1 tsp grape vinegar
• 1 tsp worcestershire sauce
• 1/2 tsp sugar
• 150 ml water

DIRECTIONS

Slice beef into strips of 1.5 cm wide by 5 cm long. Its not necessary to wash the meat if you buy it packed from the supermarket but if you prefer to do so, wash then squeeze away the water and place in colander while preparing the other ingredients.

Peel onion and cut into 2 lengthwise then slice 1/2 cm thick across. Drain mushrooms, rinse and slice lengthwise. Prepare the “white wine” substitute by mixing everything in a small bowl and put aside.

In a shallow pan, melt 3/4 of the butter over medium heat – careful not to let the butter overheat and burn. Add the sliced onions and allow it to gently soften, turning it around until it turns a golden brown.

Remove from pan, turn the heat up a bit and add a few pieces of meat at a time to brown them.

When the last portion of meat is brown, return all the meat to the pan, add the onions, the “wine substitute” and salt and pepper to taste. Mix well, lower the heat and let it simmer, stirring occasionally.

While that is cooking, heat a smaller pan and melt the rest of the butter. When hot, add the sliced mushrooms and fry them well on medium heat until all the water is gone. (Careful – the mushrooms will jump about if its too hot!)

Add the cooked mushrooms to the meat and let it simmer on medium heat until the meat is tender. Test by cutting a piece and trying it out.

When the meat is cooked, stir in the sour cream and nutmeg, let it just heat through and remove from heat.

Serve hot.