This is the same recipe as
Cake with Sour Fruits – 1. I got this recipe from my Polish friend in Leeds.
It is a batter style cake but made with melted butter rather than oil, which I have used before in cakes such as
or Victorian Apple Cake
Cake with Peaches The original recipe was for rhubarb –
– in Polish and this is what I used now it is in season. rabarbar You need to use quite a lot of rhubarb as the cake rises and the fruit moves apart.
If the rhubarb is too sour you can dust the cake with icing sugar before serving.
200g granulated sugar
60ml cold water
340g plain flour
2 teaspoons of baking powder
450 – 500g rhubarb – cut into small pieces.
Grease and line 3 sides of a 32x22cm baking tin.
Pre-heat the oven toGM4 – 180°C
Mix the baking powder with the flour.
Melt the butter & sugar in a saucepan – do not boil.
Add the water and leave to cool.
Beat the eggs into the flour.
Add the butter mixture and mix well until you have a thick batter.
Pour into the tin and level out the batter to all sides.
Cover the top with the rhubarb pieces.
Bake for 50-55 minutes.
Check the cake part is ready with a tester.
Leave to cool in the tin.
Optional – dust with icing sugar before serving.
Duchess – Silver Rose Tea Plate
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After cooking grilled
gammon and apricots I thought about making the dish with a larger gammon joint. Mine was around – 1kg.
I think this is best with an unsmoked joint.
Tinned apricots in
syrup are best. Ingredients
Unsmoked gammon joint – 1kg or more
Tin of apricots in syrup
1 tablespoon of potato or corn flour – optional
Sugar – optional
Pre-heat the oven to GM5 – 190° C.
This is best cooked in an enamelled tin with a lid.
Empty the apricots and the syrup into the base of the baking tin.
Place gammon joint on top.
Place the lid over the tin.
Place in the oven and cook for the time specified for that weight of meat.
Just before the cooking time is up seperate the apricots and the meat.
Put the meat back into the oven with the lid on the tin.
Put the apricots into a small saucepan and heat up a little whilst stirring.
The apricots should have become a thick pulp with just a few large pieces.
Though this will depend on the size of the joint. *
Mix the potato flour or cornflour with a little water.
Stir this into the apricots and heat gently with stirring to thicken the sauce.
Sweeten the sauce with sugar to taste.
Slice up the joint and serve with the sauce.
Meakin serving plate and Royal Doulton Burgundy dinner plate.
Thought – will be trying this with a pork loin joint next! Like this: Like Loading...
My Mama often made
potato dumplings but I do not remember them ever being fried afterwords. kopytka I had this dish of rabbit in a garlicky cream sauce with fried
in a restaurant in Wrocław. kopytka They were super!
I decided to have a go at these myself.
Now you can cheat if you have a Polish shop near you that sells ready made
that you can boil first. kopytka I decided to make these from scratch, which does involve a few steps & time.
THE STEPS *
Boil starchy potatoes
Leave to go cold
kopytka Boil the
kopytka Leave to go cold
Starchy potatoes – boiled and left to go cold – around 500 – 600g
1 egg & 1 egg yolk
Plain flour – around 200g
½ teaspoon salt
Sunflower oil for frying
Peel the potatoes cut them up into pieces and boil them in salted water.
Drain the potatoes
Mash them so that there are no lumps.
I have a ricer which is very good for this.
Leave the potatoes to cool.
Use a large bowl and put the cold potatoes into the bowl.
Lightly beat the egg and the yolk together and add this to the potatoes.
Add a little salt.
Weigh out the flour to give an idea of how much is needed,
This will depend on the type of potato and the size of the eggs.
Add the flour and mix first with a wooden spoon and then by hand, you might not need all the flour or you may need more.
Mix until you have a soft dough.
Divide the dough into quarters and using a floured board shape the dough and roll it with you hands until you have a long sausage about 3cm in diameter.
If the dough sticks to the board then you need to add more flour.
Use a sharp knife to cut the dough into pieces, make the first cut at a diagonal and make the thickness about 1 to 1.5cm.
You will get a sort of oval shape.
Repeat this with the rest of the dough.
Fill a large pan with water, add some salt and bring this to the boil.
When the water is boiling, add the dumplings one by one, do not over fill the pan or they will stick together.
I tend to do this in 4 batches.
As they cook they will float to the surface, give them about another minute and then remove them with a slotted or a perforated spoon and put them in a colander.
I have a colander sitting in an empty pan by the side of the large pan in which I am boiling the dumplings.
I find that the maximum from putting them into the water to taking them out will be 3 minutes, if you cook these too long they will start to fall apart.
You need to let the
kopytka dry off and go cold. NOTE – kitchen roll tends to stick – baking paper is better.
Gently shallow fry the
kopytka in sunflower oil. Take care not to burn them.
Served here on a vintage pyrex plate.
Good with other fried foods or served with a sauce.
Everyone thought them delicious and want them to be made often!
Dividing the timing of boiling potatoes, making and boiling kopytka and then frying them to serve with a meal needs to be spaced out to make life easier!
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Just back from a short holiday in Wroclaw which is in Silesia, Poland.
In a restaurant in the Old Town I had Silesian Heaven –
– which was delicious. Śląskie niebo Dried fruits such as apples, apricots, pears and prunes are cooked with pork.
I have several recipes for
pork with prunes – this has even more fruitiness. This would have been a recipe for the winter months using all these dried fruits.
I looked up several recipes for this.
I decided that shoulder pork would be the best option.
I used dried apples, apricots and prunes – I did not find any dried pears.
The recipe has to be started the evening before by soaking the dried fruits.
Some recipes cooked the pork and fruits for the same time BUT this makes the fruits like a thick sauce – this way I think is better.
NOTE The prunes and apricots I used were the soft kind now more available –
If using the traditional very dried fruits you could adapt the timing of the fruit addition to earlier in the cooking.
1kg of shoulder pork – steaks
250g of prunes, dried apricots and dried apples
750ml of vegetable or chicken stock
Sunflower oil for frying
Salt & pepper
Juice of 1 lemon
Cover the dried fruits with boiling water.
Preheat the oven to GM4 – 180°C
Fry the pork on both sides.
Place the pork in an ovenproof dish.
Pour the stock over this and stir.
Place a lid over the dish.
Cook for around 2 hours.
Season with salt and pepper.
Add the dried fruits and the liquid.
Add more liquid if a lot has evaporated.
Stir and put back in the oven for another hour.
Pour the lemon juice over top before serving.
Here served with pearl barley – but buckwheat or rice would be good or boiled or mashed potatoes or
Royal Doulton – Burgundy plate
OPTION – To be tried later
Use a joint of pork and roast over the dried fruits.
Similar to the recipe for
Pork & Prunes. Like this: Like Loading...