Category: Eggs

Hard Boiled Egg Salad

  • This is a very simple hard boiled egg salad which can be used as a side dish with other salads or
  • Spread on sandwiches – kanapki or toast.
  • I have added garlic chives as an option as these are growing now in  my garden.

INGREDIENTS

  • 6 hardboiled eggs
  • 1 large red onion
  • 1 large gherkin
  • 2-3 tablespoons of mayonaise
  • Salt & Pepper to season
  • OPTIONAL – chopped chives or garlic chives.

METHOD

  • Peel the eggs and chop them up into small pieces.
  • Chop the onion into small pieces.
  • Chop the gherkin into small cubes.
  • Mix these together with the mayonnaise.
  • Season to taste.
  • *
  • OPTIONAL – add chopped chives or garlic chives and mix together.

Basrszcz Ukraiński

  • My mama only made barszcz the clear beetroot soup, which was served at Wigilia – Christmas Eve
  • This is a much more hefty, filling beetroot soup.
  • I got this recipe from one of my Polish friends.
  • With all the different vegetables I would say make this with 2 litres of stock.
  • A fatty chicken stock is good – home made is best.
  • But if you are using stock cubes add some butter to the mix.
  • Use a large stock pot or saucepan.

INGREDIENTS

  • 3-4 Beetroots – coarse grated – include the stems and leaves if you have them
  • ½ a sweetheart cabbage – finely shredded and chopped.
  • 3-4 medium starchy potatoes – peeled and chopped into small cubes
  • 2 parsnips – coarse grated or chopped into small cubes
  • 2 carrots – coarse grated or choped into small cubes
  • ¼ of a celeriac – cut into small cubes
  • 1 leeks – chopped into small circles
  • 2 litres of chicken stock
  • 4-5 grains of allspice
  • 5-6 peppercorns
  • 2-3 dried juniper berries
  • 1-2 bay leaves
  • *
  • 1 tin of white beans – cannellini or haricot beans – drained
  • ½ bottle of beetroot concentrate
  • Salt and pepper to taste
  • *
  • Hard boiled eggs for serving – 1 per person – chopped or cut into quarters

METHOD

  • Bring the chicken stock to the boil and then turn down to simmer.
  • Add all the chopped vegetables and the allspice, peppercorns, juniper berries and the bay leaves.
  • Gently simmer till the vegetables are nearly soft.
  • Add the beans and simmer till they are soft.
  • Season to taste.
  • *
  • Add the beetroot concentrate and stir.
  • *
  • Serve in deep bowls and add the eggs on top to serve.

 

Royal Stafford Blossom Time – Soup plates.

Option – not tested – some people add a few tablespoons of soured cream before serving.

Herring Salad 3

  • This makes a super all in one lunch.
  • It has many classic Polish ingredients: beetroot, hardboiled eggs. herrings and horseradish.
  • The garlic chives grow well in my garden – they are lovely for a garnish – the flowers are super to eat.

INGREDIENTS

  • Shredded lettuce
  • Bottled herrings & the onions
  • Milk to soak the herrings
  • 2 large steamed beetroots – peeled and chopped.
  • 4 hardboiled eggs – chopped
  • Juice from 1 lemon.
  • *
  • Flowers from garlic chives (or chopped garlic chives or chives)
  • *
  • Horseradish sauce to serve

METHOD

  • Drain the herrings and onions from the liquid.
  • Soak the herrings in milk for  couple of hours to remove a lot of the salt.
  • Chop the herring into small pieces.
  • In a dish place the shredded lettuce at the bottom.
  • Layer up with the eggs, beetroots, herrings and the onions from the jar.
  • Pour the lemon juice over them.
  • Lightly mix the ingredients.
  • Sprinkle garlic chive flowers over the top if available (or chopped chives)
  • *
  • Serve with a large dollop of horseradish sauce.

Waffles – Revisited

  • The last time I went to Gdansk, I had savoury waffles in the Gvara Restaurant.
  • On coming home I made them here and posted about them in June 2019 under the title Waffles.
  • Once more in the Gvara Restaurant in October 2024, waffles were on the menu for breakfast.
  • This time you got 3 toppings – called 3 ways – in one order:
  • Bacon and Eggs
  • Spinach and Eggs
  • Curd cheese and smoked salmon
  • Note – the salmon was whole cooked salmon smoked – thick chunks.
  • If you did not like the curd cheese and smoked salmon – they would do another topping.
  • A really filling breakfast.

Baking Powder Waffles

This recipe is based on the one in the recipe book that comes with my Salter waffle maker.

I used whole milk and found this worked very well.

Ingredients

  • 250g plain flour
  • 2 tablespoons of granulated sugar
  • 4 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2 egg
  • 90g of butter
  • 350ml of whole milk

Method

This amount made eight waffles in my maker.

It is best to make all the waffles at once and either keep them warm in a low oven or you can pop then in a toaster later.

  • Mix the flour, salt, sugar and baking powder together in a bowl.
  • Melt the butter.
  • Beat the eggs until they are fluffy.
  • Add the eggs and then the milk to the flour mixture and mix well.
  • Add the melted butter to the mixture and mix well.
  • I made the waffles as per the instructions of the waffle maker.
  • Pre-heat the maker for around 5 minutes.
  • Brush some oil or butter onto the plates for the first batch.
  • Use a ladle to pour on the mixture – filling the plate till around 3/4 full.
  • Cook for around 5 minutes – all steam should have finished being given off by now.

Stuffed Eggs

  • This dish is one often found on buffet tables in Poland.
  • It is easy to make in advance.
  • It could also be served as an hor d’oeuvre.
  • It works well will any tinned fish.
  • The hardest part is peeling the hardboiled eggs.
  • Did you know that very fresh eggs are the hardest to peel?
  • It is better to boil eggs that are slightly older.
  • They can be served on a bed of lettuce with sliced lemons.

Ingredients

  • 6 or more hard boiled eggs – large are best
  • 1 small tin of salmon, tuna or sardines – drained
  • Juice of ½ a lemon
  • 2 tablespoons of mayonnaise
  • Salt & pepper to taste
  • *
  • Flat leaved parsley to garnish
  • *
  • OPTION – 1 tablespoon of tomato ketchup instead of 1 of the mayonnaise. 

Method

  • Hard boil the eggs and leave to cool completely.
  • Carefully peel the eggs.
  • Cut the eggs in half.
  • The yolks are used in the filling.
  • In a bowl use a fork to mix the yolks, fish, lemon juice and mayonnaise.
  • Put a large tablespoonful of fish mixture into each egg white hollow.
  • Arrange the eggs on the serving plate with the flat leaved parsley.
  • Grind some black pepper over the tops.

Chocolate Budyń

  • Budyń is similar to a thick English custard.
  • The word comes from the French  –  boudin, as does the English word pudding.
  • It is made from milk, egg yolks, sugar  and potato flour.
  • Here it has added cocoa powder to make it chocolate flavoured.

INGREDIENTS

  • 500ml milk (full or semi-skimmed)
  • 1 tablespoon of butter
  • 3 tablespoons of granulated sugar
  • 2-3 tablespoons of potato flour ( or cornflour if potato is not available)
  • 1 tablespoon of cocoa
  • 3 egg yolks

METHOD

  • Put 300ml of the milk, the butter and sugar into a saucepan.
  • Heat gently till the butter has melted and the sugar dissolved, stirring all the time.
  • Bring this to the boil for a few seconds and then take of the heat.
  • Mix together the potato flour and the cocoa.
  • Blend this together the rest of the milk (200ml) and with the egg yolks.
  • Add some of the boiled mixture to this and stir well.
  • Add the mixture to the rest of  the boiled mixture and stir well.
  • *
  • Put the pan back on the heat and bring back to boiling point, stirring gently.
  • Keep at boiling for 1 minute, stirring all the time.
  • Pour into a glass dish (or several small dishes) – leave to cool.
  • *
  • Refrigerate for at least 2 hours before serving.
  • Best chilled overnight
  • Add grated chocolate or shavings to serve and
  • Thick yoghurt or soured cream.

Chocolate Meringues

  • The original recipe made a circle/nest of the meringue.
  • I find individuals ones easier and more useful.
  • The sugar in the original was all icing sugar – I found this very hard to whisk up so if you can find caster sugar it is much easier to use.

INGREDIENTS

  • 2 egg whites
  • 90g caster sugar
  • *
  • 15g icing sugar
  • 2 teaspoons of cocoa powder

METHOD

  • Pre-heat the oven to GM2 – 150°C
  • Line a baking tray with baking paper
  • *
  • In a small dish mix the 15g of icing sugar and the cocoa powder.
  • *
  • Whisk the egg white until they are stiff.
  • Add the caster sugar and whisk until stiff again.
  • With a metal spoon fold in the icing sugar and cocoa mixture.
  • Place spoonfuls of the mixture onto the baking sheet.
  • You should get 6 or 8 meringues.
  • Place them in the oven for around 1hour 25 minutes.
  • Turn off the oven – you can keep them in there for an extra 15 minutes if required.
  • Leave the baking tray on a wire rack to cool completely.

Using the Meringues

  • These chocolate meringues are very useful for a variety of desserts.
  • They go well with sweetened yoghurt or yoghurt cheese.
  • They can be used with flavoured butter creams using rum or coffee or even more chocolate.
  • In England whipped double cream can be used.
  • In the glass dish above greek yoghurt was mixed with some sour cherry jam as the base and a dollop of the yoghurt was put on top of the meringue.
  • Try with chocolate budyń –– Polish custard.
  • They should be great with vanilla ice cream.

Kedgeree

  • This dish was very popular in Victorian times in Britain.
  • It originated in India and was often served for breakfast.
  • It originated in India and was called – ‘khichari’.
  • It was started as a dish with rice, fried onion, lentils and eggs.
  • Over time, the lentils were left out and fish was added.
  • There are many different recipes  but they all include: boiled rice, fish (often smoked) and hard boiled eggs. Paprika, cayenne pepper or curry powder is added.
  • I made this whilst doing some research into old English recipes.
  • Everyone loved it and I thought that it would be a “hit” in Poland too.

INGREDIENTS

  • 2 onions – finely chopped
  • 75g butter (do not stint on this)
  • 300ml of vegetable stock
  • 200g-250g long grained rice – boiled
  • 250g-300g smoked haddock
  • 3 – 4 hard boiled eggs – cut into quarters
  • 1 lemon – cut into quarters
  • 1 teaspoon ground paprika or cayenne pepper
  • Salt and pepper to taste
  • *
  • Flat leaved parsley to garnish

METHOD

  • Poach the fish in the vegetable stock for 6 – 8 minutes.
  • Remove the skin and flake the fish.
  • Meantime melt the butter in a large frying pan.
  • Gently fry the onions till golden.
  • Add rice and a few tablespoons of the stock.
  • Add the paprika, stir and continue cooking.
  • Add the flaked fish and more stock if too dry.
  • Cook through for a few minutes.
  • Season to taste.
  • Serve in a large dish with hard boiled eggs and lemons around the side.
  • Garnish with flat leaved parsley.
  • Diners should squeeze lemon juice over their portion.

 

Gogiel Mogiel

  • Gogiel mogiel was for me a luxury dessert that my mother used to make.
  • She would whisk raw egg yolks with sugar for around 10 minutes until the sugar is all absorbed and the liquid is thick, pale and creamy.
  • Sometimes honey was used instead of sugar.
  • Nowadays it can be made much quicker using an electric whisk.
  • Mama would flavour this with a drop or two of vanilla essence.
  • Other flavouring can be cinnamon or rum.
  • It is served at room temperature or slightly chilled.
  • Whilst looking up recipes for this I have found that the name in some places has changed to gogel mogel or even the more Russian sounding kogol mogol.
  • *
  • Zabaglione (Italian) or sabayon (French) sound similar, where sweet wine is added and it is cooked slightly over a bain-marie.

Ingredients

  • 4 egg yolks
  • 1 tablespoon of caster or granulated sugar.
  • 2 – 3 drops of vanilla essence.

Method

  • Whisk the yolks and sugar together until you have a pale, thick, creamy liquid.
  • Around 5 minutes with an electric whisk.
  • Add the vanilla essence and mix together.
  • Serve at room temperature or chill slightly.
  • *
  • Options 
  • Add a few drops of rum or a sprinkle of cinnamon.
  • *
  • Sprinkle grated chocolate on top when serving.

Vegetable Pancakes

  • These pancakes are the thick American style pancakes.
  • You can use most cooked vegetables cut into small pieces.

Ingredients

  • 250g plain flour
  • Pinch salt
  • 2 eggs
  • 200ml yoghurt
  • 150 – 200ml milk
  • 200g of cooked chopped vegetables
  • *
  • Sunflower oil for frying.

Vegetables – used 

  • Carrots
  • Whole green beans
  • Peas
  • Sweetcorn

Other suggestions 

  • Broccoli
  • Cauliflower
  • Chives (fresh)
  • Onions (fried in butter)
  • Peppers
  • Potatoes (boiled)

    Method

  • Beat the eggs, yoghurt and 150ml of milk together.
  • Mix the salt into the flour.
  • Add flour to the egg mix.
  • You are aiming for a thick batter – add more milk as required.
  • Chop all the vegetables into small pieces.
  • Make sure all the vegetables are dry.
  • Dry with a tea towel or kitchen roll as needed.
  • Mix the vegetables together.
  • Mix the vegetables into the batter.
  • *
  • Heat the oil in a frying pan.
  • Fry tablespoonfuls of  the mixture on both sides.

Serve with chopped chives or the green parts of spring onion.

Served here with tomato sauce.

Vintage Pyrex plates