Yoghurt Desserts

  • These desserts are similar to my twaróg desserts
  • They are make with packet jellies with the addition of yoghurt.
  • The more yoghurt you add the softer the mixture will be.
  • The variations are endless depending on the jelly flavour.
  • Topping and sauces can also be varied.
  • Leave the mixture to set in a large bowl and then put scoops into individual serving dishes.

Lemon Version

Ingredients

  • 1 packet of lemon jelly
  • 250 – 400ml of yoghurt
  • Juice and grated rind of 1 lemon
  • *
  • Toppings
  • Bottled blackcurrants – drained
  • *
  • Juice from the bottled blackcurrants
  • 1 – 2 tablespoons of potato or corn flour

Method

  • Make up 500ml of lemon jelly as per the packet instructions.
  • Add the lemon juice and the rind.
  • Leave to cool.
  • Whisk in the yoghurt and mix till all is blended in.
  • Leave to set in the fridge.
  • Place scoops into individual glasses.
  • *
  • Make a sauce with the blackcurrant juice and the potato or corn flour.
  • Mixed in and then heat, stirring till it thickens.

Blackcurrant version

Ingredients

  • 1 packet of blackcurrant jelly
  • 250 – 400ml of yoghurt
  • *
  • Toppings
  • Chopped tinned peaches
  • Sauce made from raspberry jam and water

Method

  • Make up 500ml of blackcurrant jelly as per the packet instructions.
  • Leave to cool.
  • Whisk in the yoghurt and mix till all is blended in.
  • Leave to set in the fridge.
  • Place scoops into individual glasses.
  • Add chopped peaches.
  • Heat around 80g of raspberry jam with some water to make a thick sauce.
  • Leave to cool.
  • Pour over the peaches.

Ukrainian Salad

  • I bought this jar of salad from my Polish shop.
  • It is Sałatka ukraińska – Ukrainian salad.
  • It was very good.
  • Good to have in as a standby.
  • I wanted to make a similar salad.
  • I looked this up and could not find a recipe similar with beetroots.
  • I noted down the ingredients written on the label.
  • Vinegar and sugar were used in the jar – I used lemon juice and honey.
  • The salad will come out differently each time if you change the proportions of the vegetables.

Ingredients

  • 3 medium boiled beetroots
  • 1 onion
  • ½ a small white cabbage or sweetheart cabbage
  • 1 large or 2 medium carrots
  • 1 red pepper
  • Juice from 2 lemons
  • 2 tablespoons of runny – honey 
  • Salt & pepper to taste

Method

  • Grate the beetroots using a coarse grater.
  • Chop the onion into fine pieces.
  • Shred the cabbage into fine strands.
  • Grate the carrot using a coarse grater
  • Chop the pepper into small pieces.
  • Mix all the vegetables together.
  • Mix the lemon juice and honey.
  • Mix the dressing with the vegetables
  • Season to taste.

Note

  • Tastes good straight away but can be kept in the fridge for several days as well.

Twaróg Dessert

  • This dessert is one I make when I do not wish or have time to to make a layered torcik
  • The jelly and twaróg mixture is left to set in a bowl and scoops are then put into individual serving dishes.
  • The more twaróg you use the softer will be the mixture.
  • As I do not really like to drink milk using twaróg ensures I get calcium in my diet.
  • The flavours and fruits used here are just an example – use the flavours of jellies that you like as well as the fruit.

Ingredients

  • 1 packet of lemon jelly
  • 250 – 400g of twaróg , yoghurt cheese or cream cheese
  • Juice and rind of 1 lemon
  • *
  • Toppings
  • Bottled blackcurrants – drained
  • Grated chocolate or chocolate flake

Method

  • Make up 500ml of jelly as per the packet instructions.
  • Add the lemon juice and rind.
  • Leave to cool.
  • Whisk in the twaróg and mix till all  is blended in.
  • Pour into a large bowl.
  • Leave to set in the fridge.
  • Put scoops into individual glasses.
  • Add the toppings.

Hasselback Potatoes

  • Leif Elisson in 1953 was a trainee chef at the Hasselbacken restaurant in Stockholm, Sweden and invented these potatoes à la Hasselbacken.
  • I first came across them about two years ago on a stitching/craft week.
  • One of the ladies there made these for dinner.

Ingredients

  • 2 medium sized starchy potatoes per person
  • 2-3 tablespoons of olive or sunflower oil
  • 1 tablespoon of salt – flakes are good
  • 1 tablespoon of butter

Method

  • Pre-heat the oven to GM6 – 200°C.
  • Have a baking tray ready.
  • Keep the skins on the potatoes, remove any blemishes.
  • Place the potato in the bowl of a large wooden spoon.
  • With a sharp knife cut even slits in the potato.
  • The side of the wooden spoon prevents cutting all the way through.
  • Place the potatoes on the baking tray.
  • Open up the fan a little.
  • Brush lightly with the oil.
  • Sprinkle on the salt.
  • Bake for 45 – 50 minutes.
  • Spoon any oil on the tray back over the potatoes.
  • Add a dab of butter onto each potato.
  • Cook for another 8 to 10 minutes.

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Notes

  • You could microwave larger potatoes for around 10 minutes before cutting.
  • You can sprinkle the cut potatoes with dried herbs.
  • You could use spray oil.

White Bean Potato & Sorrel Soup

  • Spring is upon us, though it is still cold.
  • Sorrel started to grow in my pots a few weeks ago – the first green to grow in my herbs.
  • I saw this recipe, which used rocket and thought I could use sorrel.
  • It is delicious.

Ingredients

  • 1 onion – finely chopped
  • 2 celery sticks – finely chopped
  • 300g salad potatoes – eg Charlottes – cut into small pieces
  • 1 litre chicken stock – can be from concentrate, cube or powder
  • 1 can white beans – butter, cannellini or haricot – drained
  • 50 – 100g sorrel leaves – chopped
  • 50g of butter
  • Salt & pepper

Method

  • In a heavy based saucepan melt the butter.
  • Add the onions and celery and cook on a low heat.
  • Stir occasionally and cook for around 10 minutes.
  • Add the potato chunks and season with salt.
  • Cook for about 5minutes.
  • Add the chicken stock.
  • Simmer gently for about 15 minutes.
  • Check with a knife that it slices easily through the potatoes.
  • Add the beans and cook for around 15 minutes.
  • Season to taste.
  • Add the chopped sorrel, stir well and serve.

Caraway Biscuits 2

This is an old English recipe for caraway biscuits.

Compared to my first recipe for caraway biscuits it has a higher butter content and fewer caraway seeds. (you can always add more).

Ingredients

  • 270g plain flour
  • 225g butter
  • 200g granulated sugar
  • 1 teaspoon of caraway seeds
  • 1 egg – beaten

Method

  • Pre-heat the oven to GM2 – 150°C.
  • Flour two baking trays.
  • Rub the butter into the flour so you get fine breadcrumbs.
  • Stir in the sugar and caraway seeds.
  • Mix in enough of the egg to form a soft dough.
  • Roll the dough out to 1cm thickness.
  • Use an 8cm cutter to cut out the biscuits.
  • Re-roll the cast of dough and make more biscuits.
  • Bake for 30 – 35 minutes until light golden brown.
  • Leave on the tray on a wire rack.

Rice & Apples

  • This is a hot pudding I remember my mother often making years ago.
  • It is best to make this with cooking apples, which give off lots of juice.
  • It can also be made with millet or pearl barley instead of rice.

Ingredients

  • 200g long grain rice
  • 250ml milk
  • 250ml water
  • 3 tablespoons of butter
  • 3 tablespoons of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 600g of Bramley apples

Method

  • Put the rice in a saucepan with the milk and water.
  • Cook gently, stirring often till all the liquid is absorbed.
  • Stir in 1 tablespoon of sugar and 1 tablespoon of butter.
  • Leave to cool.
  • Pre-heat the oven to GM4 – 180°C.
  • Peel and core the apples and chop them into small chunks.
  • Mix them with the cinnamon and 2 tablespoons of sugar.
  • Butter an oven proof dish.
  • Put half the rice mixture on the base.
  • Put all the apple mixture on top.
  • Cover with the rest of the rice.
  • Dot 2 tablespoons of butter over the top.
  • Bake for around 50 minutes.
  • Serve hot.

 

Served in  – Johnson Brothers Green Pear bowls – 1960 – 1979.

Cabbage & Mushrooms

  • Cabbage and mushrooms are a classic combination in Polish cookery.
  • Recipes abound for combinations  using fresh cabbage through to sauerkraut, cultivated or wild mushrooms – fresh or dried – the list is endless.
  • Recently I wrote about kulebiak a large Polish pastry, which had a filling of fresh cabbage and fresh mushrooms.
  • This filling  can be served hot as a side dish – it goes well with hot roast meats.

Ingredients

  • Small head of white cabbage or sweetheart cabbage.
  • 250 -300g of mushrooms
  • 1 large onion
  • 100g of butter
  • Salt & pepper to taste
  • Optional – 2-3 hard boiled eggs

 

Method

  • Shred and then chop the cabbage into small pieces.
  • Chop the onion into small pieces.
  • Chop the mushrooms into small pieces.
  • Melt half the butter in a large deep frying pan.
  • Slowly cook the onions and the cabbage but do not brown.
  • Cover with a lid and let them simmer till they are both soft.
  • Stir occasionally – you might need to add a little hot water.
  • In another pan melt the rest of the butter and fry the mushrooms.
  • Add the mushrooms to the cabbage and onion mixture and mix well.
  • Heat gently together to remove most of the excess liquid.
  • Season to taste.
  • Sprinkle the chopped hard boiled eggs on top – optional.
  • Serve hot.

Note

You might want to look at an earlier post for Sauerkraut & Mushrooms

 

 

Szarlotka with Apples & Red Fruits

  • Szarlotka is the word my mother used for (apple) crumble.
  • In some parts of Poland szarlotka is the word used for an apple cake.
  • This cake is a cross between a cake and a crumble and is based around my previous szarlotka recipe.
  • Apples are mixed with bottled blackcurrants – but you can use any red fruits such as raspberries, blackberries, whinberries and so on.
  • The red fruits can be bottled, fresh or frozen.

Ingredients – Filling

  • 4 Bramley Apples
  • Granulated Sugar to taste – keep it slightly tart
  • A little water
  • Around 350g of bottled blackcurrants – drained

Method – Filling

  • Make the filling first, even the day beforehand as it needs to be cold before you use it.
  • Peel and core the apples and cut them into thick slices.
  • Stew the apples gently with some sugar and very little water. You can make this in a saucepan on the stove or place the apples and sugar in a dish in the oven.
  • Do not add a lot of sugar at the beginning as it does not want to be too sweet, you can adjust the sweetness at the end.
  • Do not make it too much of a purée, cook it so that you have some soft apples but with some harder less cooked chunks as well.
  • Leave this to be completely cool.
  • Mix in the blackcurrants.
  • Adjust sweetness is necessary – but keep it fairy tart.

Ingredients – Base

  • 150g  plain flour
  • 2 teaspoons of baking powder
  • 100g butter
  • 40g granulated sugar
  • 1 egg yolk
  • 1 or 2 tablespoons of lemon juice or water.

Ingredients – Topping (kruszonka)

  • 120g plain flour
  • 60g butter
  • 60g granulated sugar

Method – Base

  • You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.
  • I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.
  • Grease the tin well.
  • First make the cake base by rubbing the butter into the flour to make crumbs, then stir in the sugar.
  • Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much.
  • Cover and leave in the fridge for 30 minutes.
  • Pre heat the oven to GM 4 – 180ºC.
  • Make the dough into a rough flat circle and press it into the base of the tin.

Method – Topping

  • Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.
  • Put the  apple & blackcurrant mixture on top of the base – it wants to be quite a thick layer.
  • Sprinkle the topping crumbs over the apple & blackcurrant mixture.
  • Bake in the oven for around 75minutes.
  • Leave to cool in the tin.
  • Use a long metal spatula to ease the cake from the side of the tin, then place the cake onto the top of a tin can and slide the side down.

Tea plates – Aynsley – Las Palmas from the 1960s

Using Dried Sourdough

On a recent visit to my local Polish shop I came across packets of dried sour dough.

I had never seen these before and bought a couple to try them out.

There was a recipe printed on the back of the packet and this is what I used.

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  • I have noticed many Dr. Oetker products in Poland and in England.
  • I thought the company name was made up but have found this is not so.
  • Doctor August Oetker was a German chemist and was one of the people who invented baking powder.
  • He started a company in 1891 and the first product sold was Bakin, which was a measured amount of baking powder to be added to 500g of plain flour when making a cake. 
  • His family still run what is now a multi-national company.

Ingredients

  • 150g rye flour
  • 350g strong flour
  • 1 teaspoon of granulated sugar
  • 1½ teaspoon salt
  • 1 packet of dried sourdough
  • 1 tablespoon of dried yeast
  • 400ml of lukewarm water (approx)
  • *
  • 2 tablespoons of sunflower oil
  • 2 tablespoons of seeds eg – sesame, linseed, caraway
  • *
  • 1 teaspoon of sesame or caraway seed
  • 1 teaspoon of plain flour
  • 1 teaspoon of water

Method

  • In a large bowl mix the rye flour, strong flour, sugar, dried sour dough and the yeast.
  • Slowly add the water to get a soft dough that you can knead.
  • Knead dough for 10 minutes, set a timer.
  • Cover the dough – a shower cap is good – and leave in a warm place to rise.
  • This could be for an hour or more.
  • *
  • Line a long Continental style loaf tin – approx 10 by 30cm.
  • Use a single sheet and push the paper into the corners.
  • *
  • Add the oil and seeds to the risen dough and mix well in.
  • Knead to a smooth dough for 10 minutes.
  • *
  • Push the dough into the tin and smooth flat.
  • Brush the top with water, seeds and flour.
  • Cut slashes with a knife in the top.
  • Cover and leave for an hour or more to rise.
  • *
  • Pre-heat the oven to GM7 – 220°C.
  • Bake for 15 minutes.
  • Lower the temperature to GM5 – 190°C.
  • Bake for 30 minutes.
  • Leave to cool in the tin.