- Makaron is the general term for pasta in Poland.
- Pasta and cheese casseroles were recorded in the 14th century in Italian cookbook.
- This recipe would be described as makaron z serem in Polish.
- In 1802, Thomas Jefferson, the American President, served “a pie called macaroni” at a state dinner.
- In 1824, an American cookbook, The Virginia Housewife by Mary Randolph (Jefferson’s daughter) included a dish of macaroni, cheese, and butter, layered together and baked in a hot oven.
- This was the start of the American classic – Mac & Cheese.
- Most recipes use a thick cheese sauce with boiled pasta.
- Here the pasta is boiled in milk and water and a cheese sauce is not used.
- Cheddar or Gouda cheese has been used rather than Parmesan.
- 225g macaroni (or other small pasta shapes)
- 130g butter
- 230g of Cheddar or Gouda cheese
- 600ml milk
- 1 litre of water
- 50g of fine white breadcrumbs
- Salt and pepper to taste
- Grate the cheese.
- Divide the cheese into 2 portions – 60g and 170g
- Use a large pan and bring the milk, water and some salt to the boil.
- Drop in the macaroni and boil till tender stirring occasionally.
- Watch carefully so the liquid does not froth and boil over.
- Melt 30g of the butter in a small saucepan.
- Drain the macaroni and put it back in the warm saucepan.
- Mix in the 100g of butter and the 170g of cheese with the macaroni.
- Stir in the pepper.
- Place in an oven proof dish.
- Mix the 60g of cheese with the breadcrumbs and sprinkle on top.
- Pour the melted butter over the breadcrumbs.
- Brown the top under a hot grill.
- Serve immediately.
Served on Royal Doulton Carnation 1982 – 1998
- My mother usually served cauliflower with buttery dried breadcrumbs –
- Known as – à la polonaise.
- In England cauliflower is often served with a cheese sauce.
- I often make potato croquettes – krokiety kartoflane
- I saw this recipe and thought it sounds like the two combined.
- They were delicious.
- ½ of a large cauliflower
- 1 tablespoon of butter
- 3 tablespoon of plain flower
- 200ml milk
- 50g grated cheese – Cheddar or Gouda
- 1 egg – beaten
- More plain flour
- Salt and pepper
- Cook the cauliflower by boiling or steaming.
- Leave to go completely cold.
- Remove any liquid with a clean tea towel or kitchen roll.
- Mash the cauliflower with a potato masher.
- Make a very thick cheese sauce.
- Melt the butter in a saucepan.
- Add the flour and cook together, stirring all the time.
- Slowly add the milk and keep stirring until you have a thick sauce.
- Add the cheese and cook a little more.
- Stir in the cauliflower.
- Mix all together to have a uniform mixture.
- Season to taste.
- Leave to cool.
- You need 3 plates or shallow dishes –
- Flour in one, beaten egg in the second, dried breadcrumbs in the third.
- Divide the cauliflower cheese mixture into 12 even pieces.
- Roll them out into sausage shapes.
- Dip in the flour and then in the egg.
- Roll in the breadcrumbs.
- Heat the oil in a frying pan.
- Fry the croquettes on all sides till golden – 3 or 4 at a a time.
- Keep them warm in a low oven, whilst frying the rest.
Though not tried yet – I think you could do variations by – adding cooked peas or chilli flakes or similar to the mixture.
This is my 450 post – I hope everyone enjoys reading them – I love doing the research, cooking and writing.
- My mother used to make an orange sponge cake with orange icing.
- This was one of my favourite cakes.
- This is a fancier version, sandwiched with orange butter cream with orange icing on top.
- I made a small version but it is easy enough make a larger version.
Orange Cake – Ingredients
- 2 Eggs – weight in shells
- Equal weight of:
- Caster Sugar
- Plain Flour
- 2 teaspoons of baking powder
- Grated rind of 1 orange
- 30ml orange juice.
Orange Cake – Method
- Grease and line the base of 18cm sandwich tins.
- Weigh the eggs and then the other ingredients.
- Cream together the butter and sugar until it is light and fluffy.
- Add the orange rind.
- Add the eggs, one by one whisking until the mixture is light and fluffy again.
- Stir in the orange juice.
- Add the baking powder to the flour.
- Sieve the flour.
- Fold in the flour with a metal spoon taking not to over mix the mixture and knock out all the air.
- Divide the mixture evenly between the 2 prepared tins.
- Bake in the centre of the oven for around 20 to 25 minutes.
- The cakes should be golden brown and be clean when a cake tester is used.
- Leave to cool on a wire rack.
- Make sure the cake is completely cold before assembly.
Note – You need 1 large orange or 2 small oranges for the butter cream & icing
Orange Butter Cream – Ingredients
- 50g butter (unsalted is best)
- 100g icing sugar (approx)
- Grated rind of ½ large orange (or 1 small)
- 1 tablespoons of orange juice
Orange Butter Cream – Method
- Cream the butter and icing sugar.
- Add the rind and juice and mix well.
- Adjust thickness with icing sugar if necessary.
Orange Icing – Ingredients
- 100g icing sugar (approx)
- 1 tablespoon of orange juice
- Grated rind of ½ large orange (or 1 small orange)
Orange Icing – Method
- Mix the juice and the rind .
- Mix together with the icing sugar till smooth and thick.
- Adjust the icing for top of cake or thick as a dripped down glaze.
Assembling the Cake
- Do this when the cake is cold.
- Save all the juice not required in the cake, buttercream and icing.
- Divide the juice into two.
- Place one round of cake onto a serving plate.
- Skewer the cake with a wooden BBQ skewer
- Spoon half of the orange juice over the top of the cake.
- Leave for 5 minutes.
- Spread the orange butter cream over the cake.
- Place the second round of the cake on top.
- Skewer the top with a wooden BBQ skewer.
- Spoon the rest of the orange juice over the top of the cake.
- Leave for a 5 minutes.
- Spread the spread the orange icing over the top of the cake.
- Served on Cake Plates by Allertons Ltd Pattern Number ALL5
- Nowadays you can get fresh mushrooms all year round so this sauce can be made at any time.
- In Poland you can buy mushroom stock cubes which are very useful especially for making sauces.
- Years ago I brought loads back to England – now you can find these in the many Polish food shops.
- The ones I use are made by Knorr and contain a small amount of dried mushroom extract.*
- * If you cannot get these maybe use a few drops of Henderson’s sauce or Lea & Perrins – NOT TRIED.
- 150g fresh button mushroom caps – white and/or chestnut
- 500ml hot boiling water
- 1 heaped tablespoon of cornflour
- 3 tablespoons of milk
- 2 large tablespoons of soured cream.
- Butter to cook the mushrooms in.
I rarely have to add any more salt or pepper as the stock cube has enough seasoning in it.
- Dissolve the stock cube in the hot water.
- Slice the mushroom caps into fine slices and fry them gently in some butter till they are soft.
- Simmer gently for about 5 to 10 minutes.
- In a little dish mix the cornflour with the milk.
- Add the cornflour mixture to the cooked mushrooms and stir gently over the heat until the sauce thickens.
- Remove from the heat and add the 2 large spoonfuls of soured cream and mix.
None of these amounts are exact – they are a rough guide depending on what you have – you can use more water, milk or soured cream and so on.
Super served with boiled or creamy mashed potatoes – sprinkle chopped dill or parsley over them before serving.
Great for any roast dinner – especially on Christmas Day.
Served on Carnation (1982 – 1998) and Burgundy (1959 – 1981) by Royal Doulton.
- This is honey & spice cake, which could be made for Christmas time.
- I saw this cake recently in a post by Thistles and Kiwis thistlesandkiwis.org whose interesting blog I follow.
- It is adapted from “In Good Company” by Sophie Hansen.
- I have adapted it a little to make it more like a Polish Cake.
- In this cake butter is used rather than oil as in my Mama’s miodownik.
- This cake can be made at the last minute for Wigilia(Christmas Eve) or Christmas Day.
- 150g butter
- 240g runny honey
- 260g plain flour
- 3 teaspoons of baking powder
- 100g granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- Zest of 1 orange
- 3 eggs – beaten
- 200g full fat Greek style yoghurt
- Icing sugar to dust or lemon icing
- Pre-heat the oven to GM4 – 180°C
- Grease and line a 32 x 22cms or 26 x 20cm cake tin.
- Melt the butter in a saucepan.
- Add the honey and mix well together.
- Add the orange zest.
- Leave to cool for 5 minutes.
- Mix the baking powder and flour together.
- Add the sugar and spices.
- Add the eggs and yoghurt and mix well.
- Add the butter and honey mixture.
- Mix everything together to give a thick batter.
- Pour into the prepared tin.
- Cook for 30 -35 minutes.
- Leave to cool on a wire rack.
- Dust with icing sugar to serve or glaze with a thin lemon icing.*
Royal Standard – Lyndale tea plate – 1949 – 1960.
*Option – Add a Chocolate glaze – this one was some Chocolate with Orange Peel melted with butter.
- The china tray is by Ross Dean in Burslem
- The octagonal tea plate is by Paragon – Made in England and hand-painted.
- This is a variation of my previous carrot piernik and I think even better.
- Demerara sugar is used, which is not really found in Poland, but you could used granulated sugar instead – should not make too much difference.
- The use of vegetable oil in this recipe would not have been possible until the early 20th century.
- The spelt flour that is used in this recipe is the flour of an ancient wheat grain – Triticum spelta.
- It has been cultivated since 5,000 BC.
- It is the precursor of modern wheat – Triticum aestivum.
- Spelt has a lower yield than modern wheat but it will grow in poor soil and many different regions.
- Spelt is thought to be easier to digest than modern wheat.
- Spelt makes this piernik extra nice
- You could use whole-wheat flour if you cannot find spelt.
- This piernik can be made at the last minute – it stays moist for 3-4 days.
Have you ever baked with spelt flour?
- 125ml sunflower oil
- 120g demerara sugar
- 2 eggs
- 150g spelt flour
- Grated zest of a small orange
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- Pinch of salt
- Pinch of pepper
- 1 teaspoon of baking powder
- 200g coarse grated carrots
- 50g chopped walnuts (optional)
- Pre-heat the oven to GM4 – 180°C.
- Grease and line the base of a 20cm diameter tin.
- Mix together the flour, baking powders, spices, salt and pepper.
- Whisk together the oil, sugar, orange zest and eggs.
- Mix in the grated carrots.
- Mix in the flour mixture.
- Stir in the nuts.
- Pour the batter into the prepared tin.
- Level off the top.
- Bake for around 45-50 minutes.
- Dust with icing sugar when serving.