250g cooked small sized pasta 1 tin of pineapples (425g) 100g of sultanas 70g granulated sugar 3 eggs separated 50g butter Method
Soak the sultanas in the juice from the pineapples for several hours. Chop the pineapples into small pieces. 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. Mix the sultanas and liquor with the pasta. Mix in the chopped pineapples. Whisk the egg yolks with the sugar till pale and frothy. Lightly whisk the egg whites. Mix the whites with the yolk mixture and whisk again. Mix the pasta mixture with the egg and sugar mixture. Put the mixture into the buttered oven proof dish dish. Cook for 40 -50 minutes. Dust with icing sugar and serve.
Served in Royal Doulton – Carnation 1982 – 1998
Here is a salad made with one of Poland’s favourite vegetables –
It is a more fruity variation of a
cabbage & orange salad I posted over three years ago! Ingredients
A small white cabbage or sweetheart cabbage
3 eating apples – red skinned for colour contrast.
1 tin of pineapples
80g raisins or sultanas
A pinch of salt & pepper to taste
Dressing – Mayonnaise & pineapple juice
Peel the oranges removing all the pith.
Cut them into slices, separate the segments and then chop these into small pieces.
Finely shred and chop the cabbage
Core the apples and chop them into small pieces.
Drain the pineapples from the juice.
Chop the pineapples into small pieces.
Mix the cabbage and fruits together.
Mix mayonnaise and some pineapple juice together to make a thin dressing.
Add the dressing and mix everything well together.
You can add salt and pepper here if desired.
Served here in my mother’s vintage glass bowl.
I tend to make this salad a while before it is needed as with the magic of
osmosis – raisins become plumped up with the juice from the oranges and pineapple. The dressing becomes sweet from the sugars in the raisins.
This salad goes well with roast dinners, cold smoked meats and Polish style sausages.
This cake made with kefir is lovely to make in summer or early autumn with a variety of fresh fruits such as raspberries or whinberries. Equally you can use frozen fruits later in the year.
350g plain flour
2 teaspoons of baking powder
175g of granulated sugar
400ml of kefir
125ml of sunflower oil
Grated rind of 1 large orange
or grated rind of 2 small lemons
or ¼ teaspoon of vanilla essence
Around 300g of fruit such as raspberries, blackberries or whinberries etc
Larger fruit such as plums should be stoned and chopped into small pieces
Frozen fruit should be part defrosted first
Icing sugar to dust
Grease and line with one piece of greaseproof a 32x22cm baking tray.
Pre-heat the oven to GM4 – 180°C
Mix all the dry ingredients together in a large bowl.
In another bowl mix the eggs, oil, kefir and rind or essence together.
Pour the kefir mixture into the dry mixture.
With a wooden spoon mix well together until you have an even thick batter.
Pour the cake batter into the prepared tin.
Scatter the fruit over the top
Bake for 40 – 45 minutes.
Leave to cool in the tin on a wire cake rack.
Dust with icing sugar to serve.
Jug by Buchan – Portobello near Edinburgh – 1960 – 1979.
Tea plates Las Palmas by Aynsley from the 1960s.
What if you cannot get kefir?
Should you not be able to get any kefir you can use 3 parts yoghurt to 1 part milk instead.
So in this recipe use 300ml of yoghurt mixed with 100ml of milk.
Tea plates by Colclough from the 1960s
Fruit soups are very popular in Poland especially in summer.
Many may think they seem rather strange, however once tasted, I hope, like me you will think that they are
“nectar from the gods!”
Just like other soups they are served as a first course.
They are eaten – hot or warm, at room temperature or chilled. – This can vary with the time of the year and people’s preferences.
Many are served with a variety of soup accompaniments such as cooked pasta or croutons – either from white rolls or rye bread. Sponge fingers or little biscuits are also often served with them.
They can be made from fresh (or frozen) fruit or bottled fruit and also from dried fruit.
Most recipes are for single single fruit versions but you can use mixed fruits depending on what is available but try to keep to just 2 or 3 fruits.
These soups should not be over sweet.
Potato flour is usually used as a thickening agent but you could substitute cornflour for this.
Some recipes had soured cream added, sometimes before serving.
I am going to look at 3 different summer fruit flavours in this post:
Later I will look at others including using dried fruits, which are more for the winter time and would usually be served warm or hot. Rhubarb Soup
100g granulated sugar
2 tablespoons of potato flour
Small cinnamon stick
1.5 litres of water
125 ml of soured cream
Cut the rhubarb into small chunks.
Put the rhubarb and spices into a large saucepan.
Add the water, bring to the boil then simmer till the rhubarb is falling apart.
Sieve to remove the pulp.
Add the sugar to the liquid.
Mix the potato flour with the soured cream.
Add this to the soup.
Bring to the boil, stirring gently.
Serve hot or warm with rye bread croutons or cold cooked pasta.
or add a few fresh strawberries or alpine strawberries to each portion.
Sour Cherry Soup
I have never seen fresh soured cherries for sale in England, so my recipe is based on using bottled soured cherries, which works very well and can be made all year round.
500 -600g of bottled cherries
Small cinnamon stick
4- 6 cloves
Strips of peel from 1 lemon
Water to make the juice amount up to 1.5 litres
1½ tablespoons of potato flour
I did not add any extra sugar to the bottled cherries Method
Depending on the jar of cherries – you may have to stone them.
Put the cherries, cinnamon stick, cloves and lemon peel into a saucepan.
Bring to the boil and then simmer gently, with a lid on, until the cherries are very soft.
Leave to go cold.
Remove the spices and lemon peel.
Blend the cherries to a pulp.
Mix the potato flour and a little of the liquid in a small dish.
Add the potato flour mixture to the blended cherries.
Bring up to the boil gently, stirring often.
Simmer and stir until the soup thickens.
Serve hot or chilled with cold pasta.
I like this best hot – even on a warm day.
This is best eaten chilled – the strawberries are not cooked.
If you prefer a tangier taste add the juice of a lemon at the end.
100g granulated sugar
1 tablespoon of potato flour
1 litre of water
250ml of soured cream
Add the sugar to the water and bring this to the boil.
Mix the potato flour with a small amount of water.
Add this to the sugar water.
Heat and stir till it thickens.
Leave to chill.
Add the soured cream and mix together.
Remove any leaves and stalks from the strawberries.
Gently wash the strawberries.
Blend the strawberries to a pulp.
Stir the strawberry pulp into the chilled thickened sugar – cream mixture.
Chill for 30 minutes.
Serve with sponge fingers or
Served in –
Royal Doulton – Carnation – 1982 – 1998
Midwinter – Spanish Garden – 1966 – 1982