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.
Pierogi arelittle semicircular parcels of pasta which are made with a multitude of fillings.
I wrote a very large post about them over 4 years ago.
Pierogi with sweet fillings are made in just the same way as savoury ones.
Circles of dough have a filling placed on them. The dough is folded over and pinched to make a semi circle and these are boiled in slightly salted water.
Once boiled, sweet pierogi are dredged with icing, granulated or caster sugar and are often served with soured cream. They are best eaten straight away.
I must admit that when I was younger I did not really like sweet pierogi but now I think they are utterly delicious especially when served with soured cream.
In the summer and early autumn in Poland, when all the fruits of the forests and the garden are ripe, that is when these pierogi are at their best. However bottled fruit is available all year round and I often make my sweet pierogi with these.
You can also use defrosted frozen fruit.
My favourite are:
Morello(sour) Cherries – fresh ones are not usually available in England – I use bottled ones.
Whinberries (bilberries) – these grew in Lancashire near my home and also could be bought in baskets imported from Poland. (I think the larger American Blueberry is nowhere near as tasty.)
When we went to pick these I know this always made my mother think of her childhood in Poland.
Some of the other options are:
Depending on the size of the fruit, you need about 3 or 4 per circle.
Do not add sugar to fresh fruit as this will make too much liquid and the pierogi will not seal.
If using bottled fruit you need to strain as much juice away as possible.
If using defrosted frozen fruit dab away any excess water.
Drench the cooked pierogi in icing sugar and serve with sour cream. The sugar contrasts with tartness of the fruit.
Ingredients – Dough
250g pasta flour or plain flour & 2 tablespoons of fine semolina
1 tablespoon oil – sunflower or light olive
½ teaspoon salt
1 egg yolk
Method – Dough
In a jug or bowl mix together the water, oil and the yolk.
Put the flour and salt into a large bowl and make a well in the centre.
Pour in the liquid from the jug and initially use a knife to mix this into the flour and then use your hands to mix the liquid and flour to get a ball of dough.
Turn this out onto a floured board and knead the dough for a few minutes until you have a smooth ball.
Cover and leave to rest for about ½ an hour.
Cut the dough into half.
Prepare a large tray and cover it with a clean cotton or linen tea towel and sprinkle this with flour.
On a floured board roll out the dough a half at a time until you have a sheet of thinly rolled dough.
Cut out circles using a 7 cm diameter cutter.
The excess dough can be re-mixed and rolled out again.
Depending on the fruit and size place 3 to 4 on each circle.
Folded them over and pinch the edges together to make a good seal.
You learn from experience how much filling to put in as too much will make it hard to seal them and if not properly sealed they will burst on boiling. Do not worry if you have a few mishaps – it still happens – even with experience – it is hard to salvage one that has gone wrong – just accept that there will be a few that you do not cook.
Place the sealed pierogi on the prepared tray until they are all made, do not let then touch each other.
To cook the pierogi, use a large pan of boiling water to which you have added some salt and a drizzle of oil.
Drop the pierogi in one by one and allow them to boil. I usually do about 6 to 7 at a time.
As they cook they will float to the surface, let them boil for 2 minutes and then remove them with a slotted or perforated spoon and put into a colander above a pan for a few seconds to drain and serve.
Continue boiling batches in the same water.
If you want to make all the pierogi to serve together then you need to get some oven proof plates.
Keep the plates warm in a low oven.
As you take out the cooked pierogi add them to the plates, trying not to make them touch.
Keep on adding more as they cook.
Sprinkle with icing, granulated or caster sugar and some soured cream.
This cake using sunflower oil and yoghurt has a really good texture and reminds me of English Madeira cake, which was invented in the mid 19th Century taking its name from the Portuguese Madeira wine with which this cake was often served.
It started out in my hunt to make a cake using lemon balm – (melisa in Polish) which grows abundantly in my garden. Sadly none of the cakes I made captured its taste at all!
However I adapted this recipe to make an orange cake and the result is delicious.
Short History of Oranges
Oranges originated in Ancient China and sweet oranges are recorded in Chinese literature in very early times.
They are thought to have been brought by Italian and Portuguese traders to the Mediterranean area in the 15th century.
The name is of Middle Eastern origin:
Arabic – nāranj
Persian – narang
French – l’orange
Italian – arancia
Portuguese – laranja
Spanish – naranja
Polish – pomarańcz
Whilst in Dutch it is – sinaasappel – meaning Chinese apple.
Oranges in Poland were very expensive before World War 2 and my mother would tell me that at St Nicholas and Christmas time an orange or a tangerine would be a common gift.
Christopher Columbus took oranges to the Caribbean on his second voyage in 1493.
Later, Spanish settlers introduced orange plants to North America, first to Florida and then to California.
Figures from 2017 show Brazil as being the largest orange producer in the world with the United States of America coming second and Florida produces 70% of that country’s oranges.
85- 90ml of Greek yoghurt (full fat is best)
2 large oranges – finely grated rind & juice (not all will be needed)
125ml of orange juice
180g of caster sugar
320g of plain flour
2 teaspoons of baking powder
1/4 teaspoon of salt
170ml of sunflower oil
1 tablespoon of lemon juice
Pre-heat the oven to GM 5 – 190°C.
Finely grate the rind of the oranges.
Squeeze the juice from the oranges (you will not need all of it).
Mix the yoghurt with 125ml of the orange juice.
Prepare a 23cm loose bottom or spring form tin with a cake liner.
In a bowl mix the flour, baking powder and salt.
In a large bowl whisk together the sugar, oil and orange rind.
Add the eggs and whisk again.
Lightly mix in the flour.
Mix in the lemon juice.
Mix in the yoghurt and orange juice mixture to give a thick batter.
Pour into the cake tin.
Bake for 30 – 35 minutes (check after 25 minutes and cover the top lightly if necessary).
Served on Duchess – Bramble Rose – tea-plates from the 1960s.