Makaron with Apples

  • 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 makariafood 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.

Ingredients

  • 250g cooked small sized pasta
  • 500g cooking apples
  • 100g & 100g granulated sugar
  • ¾ teaspoon of ground cinnamon
  • 3 eggs separated
  • 50g butter

Method

  • 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

 

Liver & Pineapple

  • 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.

Ingredients

  • 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

Method

  • 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.

 

 

Fruity Yeast Cake

  • 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.

Ingredients

  • 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

Method

  • 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.

Sweetcorn Fritters

  • 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.

Ingredients

  • 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

Method

  • 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.

 

Variations

Add some chopped spring onions or chives to the batter or chili flakes or chopped chilies.

 

Kulebiak with Cabbage & Mushrooms

  • 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

 

Method

  • 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.

Notethis 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

 

 

Łazanki with Mushrooms

  • 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.

Ingredients

  • 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
  • Butter
  • Salt & pepper to taste.

Method

  • 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.

 

 

Salmon Spread

  • 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.

Ingredients

  • 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

Method

  • 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

Note

You can use some left over poached fresh salmon instead.

 

Wholemeal Bread

  • Whilst doing some research on old Yorkshire recipes, I came across this one for a wholemeal loaf.
  • I used wholemeal spelt flour.
  • It is so easy and quick to make and the result is wonderful.
  • The original recipe was for a much larger amount – I have cut it down.
  • Milk is used in this recipe and I think this is why it is so good.
  • There is no kneading or shaping.
  • However you have to bake it in a tin.
  • It has a super crunchy crust.

Ingredients

  • 500g wholemeal spelt flour
  • 15g of dried yeast
  • 1 teaspoon of granulated sugar
  • 125ml of lukewarm water
  • 400ml of lukewarm milk
  • ½ teaspoon of salt

Method

  • Mix the yeast and sugar with the lukewarm water.
  • Leave it to start frothing.
  • Put the flour into a large bowl.
  • Make a well in the centre.
  • Stir in the yeast mixture and some of the lukewarm milk.
  • Leave it for 10 minutes.
  • *
  • Beat in more of the milk to give a stiff batter.
  • Add the salt and beat some more.
  • Cover and leave to rise in a warm place for an hour.
  • *
  • Pre-heat oven to GM6 – 200°C.
  • Very well grease a 20 cm diameter baking tin.
  • Using a large spatula put the dough into the tin.
  • Leave for 20 minutes.
  • Bake for 40 – 45 minutes.

 

Lemon Torcik

  • 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

Method

  • 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.

Method

  • 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.

Placek with Prunes – 2

  • 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