- 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.
- 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
- 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.
- 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 – 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.
- 70g ground almonds
- 30g plain flour
- Pinch of salt
- 120g icing sugar
- 100g butter
- 3 egg whites
- 80g alpine strawberries
- Icing sugar to dust
- 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.
If you do not have any alpine strawberries use fresh strawberries cut into quarters or slices or use raspberries.
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!
- 175g ground almonds
- 175g caster sugar
- 2 egg whites
- 2 to 3 drops of almond essence
- Handful of flaked almonds or almond halves
- 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.
- 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.
- 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
- 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.