Little Honey Cakes

  • This recipe, which only uses honey as the sweetener, is based on an old Yorkshire recipe.
  • It would be quite “at home” with Polish recipes for pierniczki.

INGREDIENTS

  • 100g butter
  • 225 plain flour
  • 2 teaspoons of baking powder
  • 130g runny honey
  • 1 egg – beaten
  • 1 teaspoon mixed spice
  • 1 tablespoon caraway seeds
  • 2 teaspoons ground ginger
  • (A little milk – maybe needed)

METHOD

  • Pre-heat the oven to GM 5 – 190°C.
  • Grease two large baking trays.
  • Mix the baking powder with the flour.
  • Rub in the butter till it is like breadcrumbs.
  • Add the mixed spices, caraway seeds and ginger.
  • Mix in the honey and egg to give a soft dough.
  • (Should it not be soft enough – add a dash of milk).
  • With lightly floured hands make balls with the dough (larger than walnut).
  • Place the balls on the baking tray – leaving room for them to spread.
  • Flatten the balls slightly.
  • Bake for 15 – 20 minutes.
  • Leave them to cool on the trays before removing.

Babeczki – with Sweet Cheese

  • You might think these are too much trouble compared with making a normal large circular sernik .
  • But after making  little babeczki, which people liked being able to pick up an individual little cake, I thought I would give them a try.
  • They turned out well  and very good if you want these for a large number of people.
  • The sweet cheese mix does not want to be one that rises too much so I adapted the filling from flat sernik. 

Ingredients

  • Shortcrust pastry – Kruche ciasto – from 250g plain flour
  • This made 24 pastries.
  • 200 – 250g yoghurt cheese or cream cheese
  •  2 egg yolks
  • 50g granulated sugar
  • 30g ground almonds
  • Fine grated zest of 1 lemon or orange
  • 50g mixed chopped peel 

Method

  • Pre-heat the oven to – GM5
  • Butter shallow tart tins.
  • Roll out the pastry very thinly.
  • Cut out circles to fit and line each tart mould.
  • *
  • Filling
  • ¾ fill each tart – leaving room for expansion.
  • Bake for 15-20 minutes.
  • Leave to cool a little before removing them from the tins.

Tea plate by Crown Staffordshire

Ciasteczka – Francuskie

    • Ciasteczka -francuskie – means little French cakes
    • This recipe originated in France in the 17th century and they were first called financiers” and later “friands”.
    • They are small cakes baked in oval moulds.
    • These moulds are bigger than madeleine moulds.
    • These moulds can still be purchased nowadays.
    • You could use small tart tins and even small bun cases.
    • Friands have become very popular in Australia and New Zealand but it is not known when this started.
    • Alpine (wild) strawberries are used in this recipe and as I have lots of these in my garden I thought I would have a go!
    • This amount makes 6.

Ingredients

  • 70g ground almonds
  • 30g plain flour
  • Pinch of salt
  • 120g icing sugar
  • 100g butter
  • 3 egg whites
  • 80g alpine strawberries
  • *
  • Icing sugar to dust

Method

  • Greased the moulds.
  • Pre-heat the oven to GM4 – 180°C.
  • Mix almonds, flour, salt and sugar.
  • Melt butter in a small saucepan and leave to cool.
  • Whisk whites till frothy but – not as stiff as for meringues.
  • Trickle butter into the dry mix.
  • Add ½ the whites and mix lightly.
  • Add the rest of of the whites until everything is mixed thoroughly.
  • Spoon the mixture into moulds.
  • Scatter the alpine strawberries on top.
  • Bake for 16-18  minutes.
  • Dust with icing sugar before serving.

Option

If you do not have any alpine strawberries use fresh strawberries cut into quarters or slices or use raspberries.

Chocolate Cookies

  • I was given this recipe recently and it is amazing how the icing sugar comes out crinkled.
  • They are so chocolatey 
  • Cookies would be called ciasteczka in Poland.
  • After mixing up the ingredients you have to refrigerate for at least 4 hours.
  • I always mix this in the evening and leave it overnight.

Ingredients

  • 30g cocoa
  • 100g granulated sugar
  • 2 tablespoons sunflower oil
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 65g plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 30g walnuts – chopped
  • *
  • 2 -3 tablespoons icing sugar

Method

  • Mix the cocoa and sugar together
  • Add the oil, beaten egg and vanilla essence.
  • Mix the flour, baking powder and salt together.
  • Mix the flour mixture with the cocoa mixture until combined.
  • Mix in the walnuts.
  • Cover the bowl and place in the fridge.
  • Leave overnight.
  • *
  • Pre-heat the oven to GM3 – 150°C.
  • Line 2 baking trays with baking paper.
  • Put the icing sugar into a small/medium bowl.
  • Using a spoon divide the mixture into 12 even pieces.
  • Place these onto a large plate.
  • Drop 3 pieces into the icing sugar.
  • Roll them a little in the sugar to coat.
  • Pick each one up and roll in your palms to make an even ball.
  • Roll the ball in the icing sugar again.
  • This initial coating really works to stop the mixture sticking to your hands.
  • Place the ball on the baking sheet.
  • Leave space as these will spread.
  • Repeat with the other balls.
  • Bake for 11-12 minutes.
  • They will be soft and firm up once they cool.
  • Leave them to cool on the tray for 5-10 minutes.
  • Transfer them to a wire rack to cool completely. 
Crown Staffordshire Serving Plate

Babeczki

INGREDIENTS

  • This is based on an old English recipe.
  • They have a shortcrust pastry base with slightly lemony filling.
  • They are best made with a rich buttery pastry.

Ingredients

  • Shortcrust pastry – Kruche ciasto – from 250g plain flour
  • *
  • 50g butter
  • 100g caster sugar
  • Grated rind of 2 lemons
  • 1 tablespoon of lemon juice
  • 1 tablespoon of soured cream
  • 2eggs & 1 yolk
  • 100g ground almonds

Method

  • Pre-heat the oven to – GM5
  • Butter shallow tart tins.
  • Roll out the pastry very thinly.
  • Cut out circles to fit and line each tart mould.
  • *
  • Cream the butter and sugar with the lemon rind.
  • Add in the eggs and yolk.
  • Mix in the lemon juice and  soured cream.
  • Mix in the almonds.
  • *
  • ¾ fill each tart – leaving room for expansion.
  • Bake for 15-16 minutes.
  • Leave to cool a little before removing them from the tins.
  • Served on Royal Standard – Lyndale – 1949 – 1960.

Coconut Macaroons

  • I think coconut is a relatively new ingredient in Polish cookery.
  • I am sure my mother did not use it.
  • Most Polish recipes that I that I have seen are for cakes that are similar to sweets called  Raffaello  – introduced by Ferrero in 1990.
  • This recipe is the same  as Makaroniki  –  Almond Macaroons with coconut instead of almonds.
  • They are so easy to make and a good use for spare egg whites.
  • Did you know that botanically coconuts are not a nut but a drupe (stone fruit) similar to a plum or a peach?

INGREDIENTS

  • 2 egg whites
  • 170g caster sugar
  • 170g desiccated coconut

METHOD

  • Pre-heat the oven to GM 3 – 160°C
  • Line 2 baking sheets with baking paper
  • Mix the sugar and coconut together.
  • Whisk the egg white till they form stiff peaks.
  • Fold in the coconut mixture carefully until well mixed.
  • Place tablespoons of the mixture on the baking sheets.
  • Flatten them down with the back of a spoon.
  • Bake for 20- 25 minutes.
  • Leave to cool slightly before removing them onto a wire rack.

Vintage Glass Dish

Ciasteczka

  • This recipe is based on an English recipe 19th century recipe for Rout Biscuits.
  • A rout is a large gathering or party and was often used to describe a card party.
  • They are intended to be eaten in one or two bites.
  • The original recipe was for around four times this amount as the baking was to cater for a large number of people.

INGREDIENTS

  • 225g plain flour
  • 110g butter
  • 90g granulated sugar
  • 110g currants
  • 1 egg – beaten
  • Grated rind of 1 orange
  • 2-3 tablespoons of brandy

METHOD

  • Pre-heat the oven to GM6 – 220°C
  • Flour several baking trays.
  • Rub the butter into the flour.
  • Stir in the sugar, currants and the orange rind.
  • Stir in the egg and enough brandy to make a stiff dough.
  • With your hands make small balls from the dough and place them on the baking sheets.
  • Flatten then slightly.
  • They do not spread when cooking so they can be fairly close together.
  • Bake for 14 – 15 minutes.

Bay Biscuits

  • I came across this recipe for rich buttery biscuits flavoured with bay leaves, which sounded interesting.
  • You use dried bay leaves.
  • I think they are super.

Ingredients

  • 200g plain flour
  • 100g butter
  • 100g granulated sugar
  • 3 egg yolks
  • 3 tablespoons of water (approx.)
  • 2 dried bay leaves

Method

  • Pre-heat the oven to GM4 – 180ºC.
  • Grease some baking trays.
  • Take a tablespoon of sugar out of the 100g.
  • Grind with the bay leaves.
  • *
  • Rub the butter into the flour to get breadcrumbs.
  • Mix in the sugar and the bay leaves and sugar.
  • Slowly add the egg yolks and enough water to make a stiff dough.
  • Roll out thinly on a floured board.
  • Cut out circles using a 7.5cm round cutter.
  • Bake for around 12 minutes.
  • Leave to cool on a wired rack.

Makaroniki

Makaroniki are Almond Macaroons

  • Did you know that wild almonds contain large amounts of hydrogen cyanide?
  • A mutation produced the sweet almond trees, which became domesticated.
  • These sweet almonds only contain a very small amount of hydrogen cyanide.
  • Macaroons have been made in Italy from the end of the 8th century.
  • By the 16th century they were being made in France.
  • The word macaroon comes from the Italian ammaccare – to crush and these biscuits are called amaretti in Italy.
  • In my Kuchnia Polska (classic recipe book from the 1950s) the recipe includes how to prepare and grind the almonds!

INGREDIENTS

  • 175g ground almonds
  • 175g caster sugar
  • 2 egg whites
  • 2 to 3 drops of almond essence
  • Handful of flaked almonds or almond halves

METHOD

  • Line 2 baking sheets with greaseproof paper.
  • Pre-heat the oven to GM2 – 150°C.
  • Mix the ground almonds with the sugar.
  • Add the drops of almond essence.
  • Whisk the egg whites till stiff.
  • Fold in the almond mixture with a metal spoon.
  • Place tablespoons of the mixture on the baking sheets.
  • Flatten them with the back of a spoon.
  • Add some flaked almonds on the centre.
  • Bake for 20 minutes.
  • Leave to cool on a wire rack.

 

Pampuchy – 1

  • The word pampuchy is another of those many items of food translated as dumplings.
  • These are steamed yeast buns also known as  bułeczki naparze  or kluski drożdżowe.
  • The  puch part  in the word mean down as in duck or goose down and signifies lightness and fluffiness. (Though I have also read the word may come from a German word for pancake).
  • In olden times these were steamed using a cloth over a wide pan of water with a domed lid.
  • I use my 2 tier steamer and can do 2 layers of 4 at a time.
  • I think they are similar to Chinese steamed buns but doubt they would have had butter in them as that is not used much there.
  • Maybe no egg yolks either as the Chinese buns do not look as cream coloured.

Ingredients

  • 350g plain flour
  • 250 warm milk
  • 2 teaspoons of granulated sugar
  • ½ tablespoon of dried yeast
  • Large pinch of salt
  • 2 egg yolks
  • 2 tablespoons of melted butter

Method

  • To the milk add the sugar, yeast and 1 tablespoon of the flour.
  • Leave to froth up for around 20 minutes.
  • Add the yeast mixture to the flour and salt and add the egg yolks.
  • Mix together to make a rough ball.
  • Add the melted butter and mix it in until you have a ball again.
  • Knead for about 5 minutes.
  • Cover and leave to rise for about 1 hour.
  • Bring the dough together and gently knead for about 2 minutes.
  • Divide the dough into 16 equal parts.
  • Roll them gently into smooth balls.
  • Place on a tray or board, cover and leave for about 30 minutes.
  • Steam them for 10 minutes.
  • *
  • Best served immediately.
  • *
  • They go well with a dish with a lot of sauce such as gulasz or mushroom sauce.

Here they were served with beef pulpety in a gulasz style pepper & tomato sauce.