- This is a sweet dessert made with cooked pasta.
- Mama would often make this dish when I was young.
- The general word for pasta in Polish is makaron .. from the Italian macaroni or maccheroni which is thought to originate from the Greek makaria – food made from barley!
- If you use home-made noodles or chopped tagliatelle – you could call this łazanki with fruit.
- Amounts of pasta and apples are not that critical.
- 250g cooked small sized pasta
- 500g cooking apples
- 100g & 100g granulated sugar
- ¾ teaspoon of ground cinnamon
- 3 eggs separated
- 50g butter
- Peel and chop the apples.
- Partly cook them with 100g of sugar.
- Leave then slightly chunky.
- Add cinnamon and stir.
- Leave to cool.
- 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.
- Whisk the egg yolks with 100g of sugar till pale and frothy.
- Lightly whisk the egg whites.
- Mix the whites with the yolk mixture and whisk again.
- Mix the buttered pasta with the egg and sugar mixture.
- Spread out half the pasta as a layer at the bottom of the dish.
- Put the cooked apples on top of the pasta.
- Spread the rest of the pasta on top of the apples.
- Cook for 40 -50 minutes.
- Dust with icing sugar and serve.
- Can be served hot, warm and even cold.
Plate by Johnson Brothers – Snowflake -1960-1979
- I saw a recipe for liver with pineapples and thought that it should be good.
- It is a variation on my simple recipe in lovely liver.
- Use lamb, ox or pig’s liver – whichever you like best.
- Around 100g of liver per person.
- 1 or 2 onions (I like lots of onions with the liver).
- Tinned pineapples – 1 or 2 rings per person – and the juice.
- Italian herbs
- 1 -2 tablespoons of plain flour
- Butter & sunflower oil to fry
- Salt & pepper
- It is easiest to make this using 3 pans or 2 pans and a grill.
- Fry the onions in butter & sunflower oil till golden.
- Thinly slice the liver.
- Coat the liver in a mixture of flour and pepper.
- Lightly pan fry the liver slices in a mixture of butter & sunflower oil on both sides.
- Sprinkle on some Italian herbs.
- Add around 150 ml of vegetable stock (can be from a cube, concentrate or powder) … depends on the size of your pan & the juice.
- Put the lid on the pan (a glass lid is good for this) and simmer gently for 2 -3 minutes. (The time will depend on the thickness of the slices)
- Heat the pineapple rings on both sides on a grill or in a frying pan.
- Add the onions to the fried liver and mix together.
- Season to taste.
- Put the onions and liver into a warm shallow serving dish.
- Place the pineapple rings on top and serve.
Serve with boiled potatoes, rice or noodles.
- This started as a recipe for buns but the dough was much too soft.
- I decided to make it as a large flat cake ( placek) instead.
- It has turned out similar to my aunt’s recipe for drożdżówka a sweet cake made using yeast.
- This yeast cake is made with spelt flour (not strong flour) and the mixture is mixed with a wooden spoon or a Danish whisk to form a soft mixture and is not kneaded.
- As with any recipe made with yeast, timings are so unpredictable depending on many variables including the room temperature.
- I try to bake with yeast when I am at home for most of the day with other activities to do whilst waiting for the dough to rise.
- 450g spelt flour
- 100g granulated sugar
- 100g butter
- 180g currants
- 40g mixed peel
- 25g fresh yeast
- Around 280ml of milk – warmed
- ¼ teaspoon salt
- 1 teaspoon mixed spice
- In a bowl mix the flour and salt.
- Rub in the butter till you have breadcrumbs.
- Stir in the sugar, mixed spice, currants and mixed peel.
- Make a well in the centre, add the yeast and enough of the warmed milk to make a soft dough.
- Cover the bowl and leave it in a warm place to rise.
- The rise will not be very large.
- Line a large baking tray with a rim.
- Tip out the dough and spread it out to the edge of the tray with a spatula.
- Cover and leave to rise for 30 to 60 minutes.
- Pre-heat the oven to GM6 – 200°C.
- Bake for 20 – 25 minutes.
- Cool on a baking rack for 5 minutes.
- Remove from the baking paper and put back on the rack to avoid it going soggy at the base.
Royal Doulton – Sonnet tea plates – 1971 – 1998
As with most yeast cakes this is best eaten as soon as possible as it will soon go stale.
If all is not eaten on the day of baking, I cut the cake into slices and pack into a plastic container and freeze – these are then toasted and served with butter at a later date.
- I have been making these for years but cannot remember where I got the recipe from.
- Originally I used one small carton of natural yoghurt.
- I now buy large pots of yoghurt and I use my 125ml measure instead.
- I always use tinned sweetcorn but you can use frozen sweetcorn, cooked and cooled.
- There are lots of ways to eat these – I often have then with grilled bacon and fried eggs.
- 250g plain flour
- Pinch of salt
- 2 eggs
- 125ml of yoghurt
- 125ml of milk – some extra might be needed.
- 1 tin of sweetcorn (340g) – drained
- ½ teaspoon of turmeric – optional
- Sunflower oil to fry
- Put the flour and salt into a large bowl.
- Make a well in the centre.
- Add the eggs, yoghurt and milk.
- Mix together – a Danish whisk is good for this.
- Aim for a thick batter – add a little more milk if necessary
- Add the sweetcorn and mix again.
- Heat a little oil in a frying pan.
- Drop large tablespoonfuls of the batter into the pan.
- Cook on both sides.
- Keep warm on a plate in the oven whilst making the rest.
Add some chopped spring onions or chives to the batter or chili flakes or chopped chilies.
- Kulebiak is the nearest there is in Polish Cookery to a pie or a pasty.
- It can be made with a yeast dough, a short crust type of pastry or puff pastry.
- It is very much a large version of paszteciki – the small savoury pastries, which I posted in November 2019.
- Popular fillings include cabbage & mushrooms of various sorts, hard boiled eggs and fish.
- Many people serve this for Wigilia – the Christmas Eve meal.
- Sometimes the several fillings are put in as layers.
- Here I have made it with a yeast dough with a fresh cabbage and fresh mushroom filling.
- It is best served hot.
- In the early part of the 20th century Auguste Escoffier, the French chef, wrote about this dish and called it Coulibiac.
- Was this the start of dishes such as Salmon en croute?
Ingredients – Yeast Dough
- 250g plain flour or a mixture of spelt & plain flour
- 1 tablespoon of dried yeast
- 1 teaspoon of granulated sugar
- 125-150ml of milk
- 1 egg & 1 yolk
- 40g butter – melted
- 1/2 teaspoon of salt
- 1 egg white & water for a glaze
Method – Yeast Dough
- Put 50g of the flour into a bowl.
- Add the yeast and sugar.
- Add enough of the milk to make the mixture as thick as double cream.
- Leave in a warm place to bubble and froth up.
- Place the rest of the flour into a bowl.
- Add the salt and mix.
- Lightly beat the whole egg and the yolk together.
- Add the egg mixture to the flour.
- Add the yeast mixture to the flour.
- Start to mix together using a wooden spoon.
- Slowly add as much milk as needed.
- Bring the dough together using your hands until it leaves the side of the bowl.
- Knead the dough lightly until it is smooth.
- Flatten the dough into a rectangle.
- Slowly pour on the butter and fold over the dough.
- Keep kneading the buttery dough until it is all incorporated.
- Knead a little longer until you have a nice glossy ball.
- Put the dough back into a bowl.
- Cover with a cloth or a shower cap and leave to rise in a warm place.
- Grease a baking tray.
- Take the pastry and shape into a rough rectangle.
- Roll out into a large rectangle around a finger width in thickness.
- Place the cold filling in the centre lengthwise.
- Fold the two long sides over the filling so the pastry just meets and is not too thick.
- Fold over the short sides.
- Turn the roll over so the “seams” are underneath.
- Place on the baking tray, cover and leave to rise.
- Pre-heat the oven to GM4 180 °C.
- Lightly beat the egg white with a little water and brush this on the top.
- Bake in the oven for around 1 hour.
- Best served hot – but still good cold
- Cut into thick slices to serve.
Ingredients – Filling
- Small head of white cabbage or sweetheart cabbage.
- 250g of mushrooms
- 1 large onion
- 100g of butter
- 2 or more hard boiled eggs
- Salt & pepper to taste
- Shred and then chop the cabbage into small pieces.
- Chop the onion into small pieces.
- Chop the mushrooms into small pieces.
- Melt the half the butter in a large deep frying pan.
- Slowly cook the onions and the cabbage but do not brown.
- Cover with a lid and let them simmer till they are both soft.
- Stir occasionally – you might need to add a little hot water.
- In another pan melt the rest of the butter and fry the mushrooms.
- Add the mushrooms to the cabbage and onion mixture and mix well.
- Heat gently together to remove all the excess liquid.
- Leave to go cold.
- Rough chop the hard boiled eggs and add them to the mixture.
- Season to taste.
Note – this might be more filling than you need – you can always freeze what is left
Served on a vintage Pyrex platter and Royal Doulton – Carnation plates – 1982-98
- I have adapted a recipe for łazanki with mushrooms from there.
- I used ready bought flat pasta – tagliatelle.
- Break up the dry pasta or snip it up at the end.
- Boil the pasta as per the instructions – do not over cook it.
- 250g flat pasta (such as tagliatelle) (broken up)
- 1 onion – diced
- 250g button mushrooms – sliced
- 1 egg yolk
- 125ml soured cream
- 40g cheese eg Gouda – grated
- Salt & pepper to taste.
- Pre-heat the oven to GM5 – 200°C
- Have ready a large shallow oven proof dish.
- Mix the egg yolk and the soured cream in a little dish.
- Cook the pasta as per the instructions – do not over cook.
- Fry the onion in quite a lot of butter until soft and golden.
- Add the mushrooms and cook these together.
- Add the mixture to the drained pasta.
- Mix well together.
- Season to taste.
- Put the mixture in the oven proof dish.
- Pour the yolk and soured cream mix over the pasta
- Stir lightly.
- Scatter the cheese on top of the dish.
- Bake in the oven for around 10 minutes until the cheese has melted.
- There are many recipes in my Polish cookery books for a variety of spreads using cooked meat or fish.
- In Polish this would be called pasta – a paste or a spread.
- This recipe was given to me by my late cousin who lived near Durham.
- Small tin of pink salmon
- 200g of cream cheese or yoghurt cheese
- Juice of half a lemon
- A little soured cream- optional
- Salt and pepper
- Drain the salmon from the liquid in the tin.
- Remove the skin and any bones.
- Mash the salmon up with a fork.
- Add the cheese and the lemon juice.
- Mix it all together to a smooth paste.
- Add some soured cream to make a softer spread.
- Season to taste.
- Put into a bowl to serve or into individual little pots.
- Serve with bread, toast or crackers and green salad.
- Or use as a dip with crudities.
Served on an oval plate by Johnson Brothers – Snowhite – 1960-1979
You can use some left over poached fresh salmon instead.
- This is such an easy way to make the lemon and cheese mixture.
- It is adapted from a recipe on a tin of condensed milk.
- The bottom layer is made from a biscuit base – I have made a chocolate one.
- You can adapt this base using different biscuits or omitting the chocolate.* see footnote photos
- I used a little chocolate to decorate the top and this was enough for me.
- You could add fruit and syrups or many other options.
Ingredients – Biscuit Base
- 150g of Petit Beurre(morning coffee or similar) biscuits
- 75g of butter
- 50g – 75g of dark chocolate
- Grease a spring-form or loose bottomed tin with melted butter. (Use a 20cm or 22cm diameter tin).
- Crush the biscuits in a bowl.
- Melt the butter in a pan over a low heat then add the chocolate and let it melt.
- Add the butter & chocolate mix to the biscuits and mix them all together.
- Press the mixture into the base of the tin and leave it to cool completely.
- Once cool you can put it in the tin and into the fridge for several hours.
- You can leave this overnight if you wish.
Ingredients – Lemon Cheese
- 300g of yoghurt cheese or cream cheese
- 1 tin of condensed milk (397g weight).
- Juice and fine grated rind of 2 large lemons
- Chocolate flake or grated chocolate to decorate.
- Lemon rind strands from 1 lemon to decorate.
- If using your own yoghurt cheese, a good idea is to leave it overnight in a large sieve over a bowl to get rid of excess whey.
- Put the yoghurt cheese, the condensed milk, the juice and rind of the lemons in a big bowl.
- Whisk the contents together.
- Spoon the mixture over the base and smooth the top.
- Leave in the fridge for several hours or overnight.
- Put long strands of lemon rind in around a tablespoon of granulated sugar.
- Leave for around an hour.
- Take great care when removing the torcik out of the tin.
- Use a long thin spatula to ease the edge.
- Use a tin to place the cake tin on, to move it apart from the base.
- Decorate the edges and the centre with chocolate flake and lemon rind.
Served on tea plates by Greenway Hostess by John Russell – 1960-1979
*The following photos are from a version made without the chocolate in the base and a fluted loose bottomed tin was used.
- Served on Royal Doulton – Counterpoint tea-plates 1973 – 1987
- Portmeirion Crazy Daisy cake forks by Sophie Conran from 2009.
- I have an earlier post – prune placek, which is quite different from this one.
- This placek – flat cake- has a filling of prunes.
- The pastry used is a variation on my Polish kruche ciasto – shortcrust pastry.
- Prunes often feature in Wigilia – Christmas Eve dishes.
- A prune filling like this is used in a tart baked in Belgium and eaten on Ash Wednesday. (17 February in 2021)
Ingredients – Pastry
- 225g plain flour
- 110g butter
- 1 tablespoon of granulated sugar
- 2 egg yolks
- 5 tablespoons of water
- 1 tablespoon of caster sugar to sprinkle
Ingredients – Filling
- 300g of prunes – stoned
- 1 small cinnamon stick
- 2 sprigs of rosemary
- 1 tablespoon of granulated sugar
- 1 lemon – grated rind and juice
Method – Filling
This filling needs to be cold – so make this first.
- Put the prune, cinnamon stick and rosemary in a large bowl.
- Cover these with boiling water.
- Leave overnight.
- Remove the cinnamon stick and rosemary.
- Put the prunes and liquid into a pan.
- Add the lemon rind and juice.
- Heat gently and stir occasionally until the prunes are soft and the water is adsorbed.
- Use a stick blender to turn the prunes into a pulp.
- You might have to heat gently again to make sure the pulp is thick.
- Leave to go completely cold.
Method – Pastry
- A rich pastry is made in the traditional rubbed in method with the ingredients listed above.
- Chill the pastry for around 30 minutes.
- Pre-heat the oven to GM 5 – 190°C.
- Grease and line a shallow tray 21cm x 26cm.
- Divide the pastry into two.
- Roll out one piece to line the bottom of the tin.
- Spread the filling evenly over the pastry – not quite to the edges.
- Roll the second piece of pastry out and use to cover the filling.
- Press the edges down to seal.
- Make some diagonal slashes across the top.
- Bake for around 30 minutes until golden.
- Remove from the oven and sprinkle with the caster sugar.
- Leave to cool in the tin.
- Cut into squares when cold.
Royal Doulton – Counterpoint tea plates – 1973-1987