This is an old Yorkshire recipe in which the beef is cooked slightly differently to a gulasz (goulash). It is cooked with the minimum amount of liquid and the meat is sort of semi-steamed.
- 500g braising steak – try and buy in big pieces – not cubed.
- 1 onion
- 3 cloves of garlic
- 100g of mushrooms
- 3 carrots
- ¼ of a celeriac
- 1 parsnip
- 4 cloves
- 2-3 bay leaves
- Freshly ground nutmeg
- 150 ml of dry Vermouth or Sherry
- Salt and pepper
- Plain flour for dusting
- Oil for frying
- You need a large oven proof dish with a lid.
- Pre-heat the oven to GM3 – 325°C.
- Remove the skin from the onion but keep it whole.
- Stick the cloves into the onion and place it in the dish.
- Chop the mushrooms into quarters and add to the dish.
- Peel and chop the carrots, celeriac and parsnip and add to the dish.
- Peel and chop the garlic and add to the dish.
- Add the bay leaves to the dish.
- Pour the vermouth or sherry over the vegetables.
- Cut the steak into strips.
- Mix the flour with lots of freshly grated nutmeg, salt and ground pepper.
- Roll the beef strips in the flour mixture.
- Fry the beef strips on all sides and put them on top of the vegetables.
- Put on the lid and place in the oven for around 2- 2 ½ hours.
- Check on the progress, you may find you need to add some more vermouth or sherry.
I have been going through my recipe cuttings and came across this one, which I have been meaning to make for ages as I wanted to try a fruit cake made with either dried apricots or prunes and this has both!
This could easily be described as a keks in Polish.
It is a delicious and moist cake, which can be eaten straight away – so could be a very late bake for Christmas!
The recipe was for a very large round cake but I thought a square would be better for cutting up and so I scaled down the ingredients and made it in a 24 centimetre square tin.
You have to start this cake the night before.
- 120g dried apricots
- 165g stoned prunes
- 100ml hot Earl Grey tea
- 100ml sherry
- 115g currants
- 115g sultanas
- 115g raisins
- 50g mixed peel
- 150g soft brown sugar
- 150g butter
- 2 eggs
- 185g plain flour
- 2 teaspoons of mixed spice
- Chop the apricots and prunes into small pieces.
- Place them into a bowl and pour the hot tea over them.
- Leave until this is cold.
- Add the sherry, cover and leave overnight.
- Add the other dried fruits to the soaked fruits and mix well.
- Grease and line all sides of a 24 cm square tin
- Pre-heat the oven to GM 1- 140°C
- Mix the flour with the mixed spices.
- Cream the sugar and butter till well blended.
- Add the eggs and mix well together.
- Fold in the flour mixture.
- Add the dried fruits and mix well together.
- Spoon the mixture into the prepared tin and smooth down the top.
- Bake for 2 – 2¼ hours.
- Leave to cool in the tin.
Tea set by Spencer Stevenson from the mid 20th Century
Yesterday I baked this for the second time in a 21 centimetre square tin – this needed 3 – 3 ¼ hours.
- At the moment there are lots of Bramley apples from the garden.
- I often make pancakes – French style crepes and fill them with cooked apples.
- I also make a slightly thicker type with chopped apples, a recipe from my mum’s sister, sort of apple fritters – racuszki -….. I posted this over 4 years ago.
- I came across this recipe for – placki, which are more like an American pancake.
- I think they would have been made originally with soured milk.
- I have been told you can use kefir instead of yoghurt.
- I weighed out the flour for this recipe but am sure if you make these often you will be able to judge the amount without getting out the scales.
- 2 to 3 cooking apples
- 130g plain flour
- Pinch of salt
- 125ml of yoghurt
- 2 eggs
- Water (up to 60ml)
- Sunflower oil for frying
- Peel the apples and grate them with a coarse grater.
- Mix in the flour, salt and yoghurt.
- Beat in the eggs.
- Add enough water to make a very thick batter.
- Fry tablespoons on a hot griddle or frying pan – you may need a little sunflower oil.
- Best eaten hot – but you can keep them in a warm oven if you want to serve them all together.
- Dust with icing sugar to serve.
- Also delicious with some hot apple sauce with some ground cinnamon mixed in.
Served on La Prune plates by Jet for Ter Steege of the Netherlands.
This is a recipe for a large sponge cake, sandwiched and iced with an icing made from yoghurt cheese or cream cheese and a thick raspberry sauce.
The sides are not fully covered with the icing – this modern way is called “semi-naked”.
- Bake two creamed sponge cakes –
- Using 4 eggs and equal weights of butter, caster sugar and self raising flour – baked in 2 x 21 cm anodised baking tins.
- Leave to go cold completely.
Ingredients – Icing
- 350g yoghurt cheese or cream cheese
- 150g icing sugar
Method – Icing
- Add the icing sugar bit by bit until you get the desired sweetness.
- This does not want to be too sweet.
- You might not need all the sugar.
Ingredients – Sauce
- 150g of raspberry jam
- 75ml of water
Method – Sauce
- Put the jam and water into a small saucepan.
- Heat gently and stir with a wooden spoon.
- Heat until the sauce is thick and smooth.
- Leave to cool.
Assembling the cake
- Place one of the cakes onto the serving plate or stand.
- Spread around a third of the icing on the cake.
- Drizzle around half of the sauce on the icing.
- Use a wooden BBQ skewer to make the ripple effect.
- Place the second cake on top of the icing.
- Use the rest of the icing to cover the top of the cake and part cover the sides.
- Drizzle on the rest of the sauce.
- Repeat using a wooden BBQ skewer to make the ripple effect.
- Keep the sauce to just the top of the cake.
Tea set is by Spencer Stevenson Co Ltd, who manufactured in England between 1948 and 1960. The design name is not known.
- This is a lovely winter soup.
- It would once have been made with reconstituted dried beans but now it is easy to open tins of beans.
- Any white beans are good such as Haricot, Cannellini or even Black-eyed beans.
- This can be made in a stock pot on the cooker or in the oven however I find that using a large slow cooker to cook it makes life a lot easier.
- 2 tins of white beans such as Haricot, Cannellini or Black-eyed beans.
- 3 large carrots
- 2 onions
- 1½ litres of vegetable stock – can be from a cube or powder
- 150g smoked bacon.
- 8 peppercorns
- 3 allspice grains
- 1 teaspoon dried marjoram or 1 tablespoon of fresh
- Butter to fry the onions.
- Salt & pepper to season – may not be necessary depending on the bacon and stock.
- Chopped flat-leaf parsley or chives to garnish when serving
- Chop the onions into small pieces.
- Gently fry the onions till golden.
- Chop the carrots into circles and halve or quarter them.
- Chop the bacon into small pieces.
- Drain the beans from the cans.
- Put all the ingredients into a pot.
- Bring to the boil and then simmer – or use a slow cooker.
- Cook until the carrots are soft.
- Allow the soup to cool slightly.
- Remove about half of the beans and carrots with a slotted spoon and put them in a bowl.
- Purée the soup left in the pan – using a stick blender is good.
- Put the beans and carrots back into the soup and stir.
- Bring back to the boil and simmer for a couple of minutes.
- Garnish with chopped flat-leaf parsley or chives.
Royal Doulton – Tapestry soup plate – 1966 to 1988.
- This placek – flat cake- has a filling of bakalie – dried fruit and nuts – there are lots of figs in this mixture, which make it extra delicious.
- The pastry used is a variation on my Polish kruche ciasto – shortcrust pastry.
Ingredients – Pastry
- 225g plain flour
- 110g butter
- 1 tablespoon of granulated sugar
- 2 egg yolks
- 5 tablespoons of water
- 1 tablespoon of caster sugar to sprinkle
Ingredients – Filling
- 190g dried figs – chopped
- 60g currants
- 60g raisins
- 60g walnuts – chopped
- 60g soft dark brown sugar
- Grated rind of 1 lemon
- 125ml water
Method – Filling
This filling needs to be cold – so make this first.
- Put all the ingredients into a small pan and heat gently.
- Stir occasionally until the mixture is soft and the water is adsorbed.
- A little more water might be needed and more heating.
Method – Pastry
- A rich pastry is made in the traditional rubbed in method with the ingredients listed above.
- Chill the pastry for around 30 minutes.
- Pre-heat the oven to GM 5 – 190°C.
- Grease and line a shallow tray 21cm x 26cm.
- Divide the pastry into two.
- Roll out one piece to line the bottom of the tin.
- Spread the filling evenly over the pastry – not quite to the edges.
- Roll the second piece of pastry out and use to cover the filling.
- Press the edges down to seal.
- Bake for around 30 minutes until golden.
- Remove from the oven and sprinkle with the caster sugar.
- Leave to cool in the tin.
- Cut into squares when cold.
Hand painted Paragon plates.
Friends who tried this said “Please make this again!”
Here is a salad made with one of Poland’s favourite vegetables – cabbage.
It is a more fruity variation of a cabbage & orange salad I posted over three years ago!
- A small white cabbage or sweetheart cabbage
- 2 oranges
- 3 eating apples – red skinned for colour contrast.
- 1 tin of pineapples
- 80g raisins or sultanas
- A pinch of salt & pepper to taste
- Dressing – Mayonnaise & pineapple juice
- Peel the oranges removing all the pith.
- Cut them into slices, separate the segments and then chop these into small pieces.
- Finely shred and chop the cabbage
- Core the apples and chop them into small pieces.
- Drain the pineapples from the juice.
- Chop the pineapples into small pieces.
- Mix the cabbage and fruits together.
- Mix mayonnaise and some pineapple juice together to make a thin dressing.
- Add the dressing and mix everything well together.
- You can add salt and pepper here if desired.
Served here in my mother’s vintage glass bowl.
I tend to make this salad a while before it is needed as with the magic of osmosis – raisins become plumped up with the juice from the oranges and pineapple. The dressing becomes sweet from the sugars in the raisins.
This salad goes well with roast dinners, cold smoked meats and Polish style sausages.
In England there are some old fashioned sweets called chocolate limes, which I really like. They consist of a crunchy lime coating over a dark chocolate paste centre.
I have been making several chilled cakes – torcik – and thought I would try out a variation based on this chocolate and lime idea.
This torcik is a variation on ones that I made previously with different fruits and bases.
I tried out a few variations on the proportions of the ingredients and decided that just having two layers worked best with a chocolate flake decorations on the top.
- Biscuit & chocolate base
- Sweet curd cheese with lime jelly
- 100g of plain biscuits such as petit beurre, morning coffee or rich tea
- 40g butter
- 50g dark chocolate
- 300g twaróg or yoghurt cheese (could use full fat cream cheese)
- 150g icing sugar
- 80g butter
- 4 yolks
- 1 packets of lime jelly
- Cadburys flake or grated dark chocolate to decorate.
- Use a 22cm diameter loose bottomed or spring-form tin.
- This is a smaller size than for my previous ones.
- Lightly rub the base with some butter.
- Crush the biscuits into small crumbs.
- Melt the butter and chocolate gently, stirring to prevent burning.
- Add the biscuit crumbs and mix well together.
- Put the mixture into the base of the tin and press it down firmly.
- Leave till it is cold.
- Dissolve the lime jelly in 150ml of boiling water and leave to cool.
- The tricky bit is having the jelly at the right temperature to use.
- Cream together the butter and icing sugar.
- Add the egg yolks, one by one, alternating with the twaróg.
- Mix thoroughly.
- Gently mix in the cool jelly.
- Pour the mixture over the base.
- Level the top.
- Leave for around 30 minutes so the jelly is starting to set.
- Decorate the top with sprinkled grated chocolate or flakes or both.
- Leave to set – best in the fridge – for at least 3 hours.
- Take great care when removing the torcik out of the tin.
- Use a long thin spatula to ease the edge.
- Use a tin to place the cake tin on to move it apart from the base.
Tea plates Waterlily by Taylor and Kent