Yeast Placek with Apples

  • I had been making several recipes with plums and wanted to make a placek – flat cake – with a plum topping.
  • However I ran out of plums whilst making other recipes, so decided to try this with apples instead.
  • My Bramley apples are not yet ripe so I used eating apples instead.
  • I might have to amended the recipe slightly if using cooking apples. 
  • Yesterday I bought some more plums so will try this out next.
  • The yeast pastry is the same as used earlier for my  drożdżówki – sweet yeast buns with rhubarb and with whinberries.

Ingredients 

  • 200g & 50g plain flour
  • 150 ml warm milk
  • 1 teaspoon of granulated sugar
  • ½ tablespoon of dried yeast
  • ¼ teaspoon of salt
  • 60g granulated sugar
  • 2 egg yolks
  • *
  • 3 or 4 eating apples
  • 1-2 tablespoons of sugar
  • ½ teaspoon of ground cinnamon
  • *
  • Icing sugar to dust

Method 

  • Mix the milk, yeast, sugar and 50g of plain flour.
  • Leave for 20 minutes.
  • Put the 200g of plain flour, sugar, salt, yolks and yeast mixture in a bowl.
  • Mix together to form a soft dough.
  • Add a little extra milk if this is too dry.
  • Knead for 10 minutes – set a timer – till you get a smooth ball.
  • Cover and leave for 1½ – 2 hours.
  • *
  • Line a baking tray with baking paper.
  • *
  • Peel and core the apples.
  • Cut them into thin slices.
  • Mix them with the sugar and cinnamon.
  • *
  • Lightly mix the dough back into a ball.
  • Roll out and stretch the dough to fit the baking tray.
  • Place the apples and sugar mix on top.
  • Cover and leave for 30 minutes.
  • *
  • Pre-heat the oven  to GM5- 200°C.
  • Bake for 20 -25 minutes.
  • Leave to cool on a wire rack.
  • Dust with icing sugar to serve.

Another Celery Salad

  • I was making a quick lunch with some Polish smoked mackerel and wanted to make a couple of salads to go with it. 
  • I had some celery stems and though I would make my easy celery & peanut salad with sultanas.  This is in an earlier post Seler – Celeriac – Celery
  • I suddenly realised that I did not have any salted peanuts so decided to improve and use an apple with the celery, which are two of the ingredients of Waldorf Salad.
  • It turned out very well and will be going on my list of easy standby salads.

Ingredients

  • 4- 5 celery stems
  • 80g of sultanas
  • 1 large eating apple eg Pink Lady
  • Juice of ½ lemon
  • 2 tablespoons of mayonnaise 

Method

  • Trim the celery stems and cut into fine slices.
  • Core the apple and cut into small pieces.
  • Mix the celery, apples and sultanas together.
  • Pour the lemon juice over the mixture.
  • Add mayonnaise mix well together.

Beetroot & Apple Salad

  • Yesterday one of my friends came round with freshly picked beetroots from her allotment.
  • I quickly boiled these and used some of them to make a very simple salad.

Ingredients

  • 3 boiled beetroots
  • 3 eating apples such as Braeburn
  • Juice of 1 lemon
  • Salt & Pepper

Method

  • Grate the beetroots using a coarse grater.
  • Peel and core the apples.
  • Grate the apples using a coarse grater.
  • Mix the beetroots and apples together.
  • Pour the lemon juice over them and mix together.
  • Season to taste

20210901_115903

Kisiel – Apple

  • My mother never made kisiel with apples, she always used the red fruits in our garden.
  • I came across this recipe in my favourite old Polish cookbook (from 1956).
  • The recipe says to use sour apples.
  • I made it with Granny Smiths as the Bramley apples in my garden are not yet ripe.
  • I will make it again later in the autumn when they are ready.
  • A lemon is also used or a packet of citric acid crystals – these are nearly always for sale in Polish shops – quite handy for the stock cupboard.
  • This is a lovely delicate dessert.

Ingredients

  • 400g Granny Smiths apples – grated
  • 350ml & 150ml water & 60ml
  • 50 – 80g granulated sugar (depends on the apples)
  • Juice and zest of 1 lemon
  • 40g potato flour

Method

  • Put the grated apples in a small saucepan with 350ml of water.
  • Simmer gently, stirring with a wooden spoon and cooking until the apples are a thick pulp.
  • Remove from the heat.
  • Add the juice and lemon zest.
  • Add the 150ml of water.
  • Add the sugar to taste.
  • Mix the potato flour with 4 tablespoons of water (60ml) to give a thick paste.
  • Add the potato flour mixture to the apples and stir well.
  • Put back on a gentle heat and stir well until you get a thick mass.
  • You can add a little more water if this is too thick.
  • Pour into a large glass bowl or into individual serving glass dishes.
  • Chill well before serving.

Red Cabbage Salad

This recipe was inspired by the ones I wrote up in Red on Red! after looking at the ingredients that were in my fridge and cupboards.

Ingredients

  • ½ red cabbage
  • 4-5 carrots
  • 1 onion
  • 1-2 apples
  • *
  • Juice of 2 limes
  • 1-2 tablespoons of runny honey

Method

  • Grate or finely shred and chop the red cabbage.
  • Peel and coarse grate the carrots.
  • Finely chop the onion.
  • Finely chop the apple.
  • Mix all the ingredients together.
  • *
  • Mix the lime juice and honey together.
  • Mix the dressing over the salad.

Tastes good straight away and even better after a few hours.

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.

Makaron with Apples

  • This is a sweet dessert made with cooked pasta.
  • Mama would often make this dish when I was young.
  • The general word for pasta in Polish is makaron .. from the Italian macaroni or maccheroni which is thought to originate from the Greek makariafood made from barley!
  • If you use home-made noodles or chopped tagliatelle – you could call this łazanki  with fruit.
  • Amounts of pasta and apples are not that critical.

Ingredients

  • 250g cooked small sized pasta
  • 500g cooking apples
  • 100g & 100g granulated sugar
  • ¾ teaspoon of ground cinnamon
  • 3 eggs separated
  • 50g butter

Method

  • Peel and chop the apples.
  • Partly cook them with 100g of sugar.
  • Leave then slightly chunky.
  • Add cinnamon and stir.
  • Leave to cool.
  • *
  • Melt the butter.
  • Grease an oven proof dish with some of the butter.
  • Pre-heat the oven to GM4 180°C.
  • Mix the pasta with the rest of the butter.
  • Whisk the egg yolks with 100g of sugar till pale and frothy.
  • Lightly whisk the egg whites.
  • Mix the whites with the yolk mixture and whisk again.
  • Mix the buttered pasta with the egg and sugar mixture.
  • Spread out half the pasta as a layer at the bottom of the dish.
  • Put the cooked apples on top of the pasta.
  • Spread the rest of the pasta on top of the apples.
  • Cook for 40 -50 minutes.
  • Dust with icing sugar and serve.
  • *
  • Can be served hot, warm and even cold.

Plate by Johnson Brothers – Snowflake -1960-1979

 

Carrot Leek & Apple Salad

I was sorting out my recipe box notes and cuttings when I came across this recipe from one of my cousins in Białystok for a salad made from carrots, leeks and apples.

I had not noted down whether the leeks were just sliced or if they were blanched as well so I tried both ways and both salads were super.

Ingredients

  • 2-3 carrots
  • 1 leek
  • 1- 2 eating apples – Braeburns are good
  • Juice of a lemon
  • 2-3 tablespoons of Mayonnaise
  • Salt & pepper to taste

Method – 1

  • Grate the carrots using a coarse grater.
  • Thinly slice the leeks and cut the rings into halve or quarters.
  • Core the apple and chop into small chunks.
  • Pore the lemon juice over the salad.
  • Add the mayonnaise and mix well.
  • Salt and pepper to taste.

 

Method – 2

  • As above except for the leeks.
  • Put the cut leeks into hot water and simmer for a few minutes.
  • Allow the leeks to cool.
  • Drain the leeks and pat dry with kitchen roll or a clean tea towel.
  • Mix all the ingredients together.

Hot Spiced Apple Drink

  • Earlier this year I wrote about apple Kompot  –  a refreshing drink which can be served either hot or cold.
  • Recently I made some apple soup, which as it was autumn I served warm.
  • These recipes started me thinking and I made a variation on the kompot to be served warm.
  • I used more spices.
  • I used Bramley apples from the garden.
  • The apples are cooked for longer in this version.
  • I did not make this drink very sweet so people can add sugar to taste.

Ingredients

  • 750g of Bramley apples (or other cooking apples)
  • 1½ litres of water
  • 1 small stick of cinnamon
  • 8 cloves or allspice grains
  • 2 tablespoons of granulated sugar

Method

  • Put the water into a large saucepan.
  • Add a small stick of cinnamon and the cloves or allspice.
  • Peel and core the apples.
  • Cut the apples into chunks
  • Add the apples to the pan.
  • Bring to boil.
  • Simmer till the apples are nearly disintegrating.
  • Add the sugar.
  • Leave to cool slightly.
  • *
  • Remove the spices.
  • Remove the larger pieces of apple.
  • Purée the rest of the mixture.

Serve hot and let people add their own sugar to taste.

Sugar bowl with lid by Royal Doulton – Sonnet 1971 – 1998

Cranberry & Apple Soup

  • This fruit soup is is both refreshing and warming in the winter.
  • Do not make it too sweet – it needs to be slightly tart.
  • Just like other soups this is served as a first course.
  • This soup is delicious served hot.
  • *
  • Although not traditional I think it could be super for Wigilia (Christmas Eve).

Ingredients

  • 300g cranberries
  • 2 large cooking apples
  • 100g granulated sugar
  • 2 tablespoons of potato flour or cornflour
  • Small cinnamon stick
  • 8 cloves or allspice grains
  • 1 – 1.5 litres of water
  • *
  • Little sponge cakes  to serve

Method

  • Put the water and spices into a large saucepan.
  • put the cranberries into the pan.
  • Peel and core the apples, chop into large pieces and add them to the pan.
  • Bring to the boil then simmer with a lid on the pan till the fruits are very soft.
  • Remove the spices.
  • Leave to cool a little and purée the liquid.
  • You will find there is a lot of foam and cranberry skins on the top – remove these with a slotted spoon.
  • You might want to sieve the remaining liquid through a sieve.
  • Add the sugar to the liquid and bring to the boil.
  • Mix the potato flour with a little water.
  • Add this to the soup.
  • Bring to the boil, stirring gently.
  • Simmer and stir until the soup thickens.
  • Serve with little sponge cakes.

Alfred Meakin – Midwinter – Spanish Garden soup dishes from the 1960s.