- This is a hot pudding I remember my mother often making years ago.
- It is best to make this with cooking apples, which give off lots of juice.
- It can also be made with millet or pearl barley instead of rice.
- 200g long grain rice
- 250ml milk
- 250ml water
- 3 tablespoons of butter
- 3 tablespoons of granulated sugar
- 1 teaspoon of ground cinnamon
- 600g of Bramley apples
- Put the rice in a saucepan with the milk and water.
- Cook gently, stirring often till all the liquid is absorbed.
- Stir in 1 tablespoon of sugar and 1 tablespoon of butter.
- Leave to cool.
- Pre-heat the oven to GM4 – 180°C.
- Peel and core the apples and chop them into small chunks.
- Mix them with the cinnamon and 2 tablespoons of sugar.
- Butter an oven proof dish.
- Put half the rice mixture on the base.
- Put all the apple mixture on top.
- Cover with the rest of the rice.
- Dot 2 tablespoons of butter over the top.
- Bake for around 50 minutes.
- Serve hot.
Served in – Johnson Brothers Green Pear bowls – 1960 – 1979.
- Cabbage and mushrooms are a classic combination in Polish cookery.
- Recipes abound for combinations using fresh cabbage through to sauerkraut, cultivated or wild mushrooms – fresh or dried – the list is endless.
- Recently I wrote about kulebiak a large Polish pastry, which had a filling of fresh cabbage and fresh mushrooms.
- This filling can be served hot as a side dish – it goes well with hot roast meats.
- Small head of white cabbage or sweetheart cabbage.
- 250 -300g of mushrooms
- 1 large onion
- 100g of butter
- Salt & pepper to taste
- Optional – 2-3 hard boiled eggs
- Shred and then chop the cabbage into small pieces.
- Chop the onion into small pieces.
- Chop the mushrooms into small pieces.
- Melt 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 most of the excess liquid.
- Season to taste.
- Sprinkle the chopped hard boiled eggs on top – optional.
- Serve hot.
You might want to look at an earlier post for Sauerkraut & Mushrooms
- Szarlotka is the word my mother used for (apple) crumble.
- In some parts of Poland szarlotka is the word used for an apple cake.
- This cake is a cross between a cake and a crumble and is based around my previous szarlotka recipe.
- Apples are mixed with bottled blackcurrants – but you can use any red fruits such as raspberries, blackberries, whinberries and so on.
- The red fruits can be bottled, fresh or frozen.
Ingredients – Filling
- 4 Bramley Apples
- Granulated Sugar to taste – keep it slightly tart
- A little water
- Around 350g of bottled blackcurrants – drained
Method – Filling
- Make the filling first, even the day beforehand as it needs to be cold before you use it.
- Peel and core the apples and cut them into thick slices.
- Stew the apples gently with some sugar and very little water. You can make this in a saucepan on the stove or place the apples and sugar in a dish in the oven.
- Do not add a lot of sugar at the beginning as it does not want to be too sweet, you can adjust the sweetness at the end.
- Do not make it too much of a purée, cook it so that you have some soft apples but with some harder less cooked chunks as well.
- Leave this to be completely cool.
- Mix in the blackcurrants.
- Adjust sweetness is necessary – but keep it fairy tart.
Ingredients – Base
- 150g plain flour
- 2 teaspoons of baking powder
- 100g butter
- 40g granulated sugar
- 1 egg yolk
- 1 or 2 tablespoons of lemon juice or water.
Ingredients – Topping (kruszonka)
- 120g plain flour
- 60g butter
- 60g granulated sugar
Method – Base
- You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.
- I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.
- Grease the tin well.
- First make the cake base by rubbing the butter into the flour to make crumbs, then stir in the sugar.
- Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much.
- Cover and leave in the fridge for 30 minutes.
- Pre heat the oven to GM 4 – 180ºC.
- Make the dough into a rough flat circle and press it into the base of the tin.
Method – Topping
- Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.
- Put the apple & blackcurrant mixture on top of the base – it wants to be quite a thick layer.
- Sprinkle the topping crumbs over the apple & blackcurrant mixture.
- Bake in the oven for around 75minutes.
- Leave to cool in the tin.
- Use a long metal spatula to ease the cake from the side of the tin, then place the cake onto the top of a tin can and slide the side down.
Tea plates – Aynsley – Las Palmas from the 1960s
On a recent visit to my local Polish shop I came across packets of dried sour dough.
I had never seen these before and bought a couple to try them out.
There was a recipe printed on the back of the packet and this is what I used.
- I have noticed many Dr. Oetker products in Poland and in England.
- I thought the company name was made up but have found this is not so.
- Doctor August Oetker was a German chemist and was one of the people who invented baking powder.
- He started a company in 1891 and the first product sold was Bakin, which was a measured amount of baking powder to be added to 500g of plain flour when making a cake.
- His family still run what is now a multi-national company.
- 150g rye flour
- 350g strong flour
- 1 teaspoon of granulated sugar
- 1½ teaspoon salt
- 1 packet of dried sourdough
- 1 tablespoon of dried yeast
- 400ml of lukewarm water (approx)
- 2 tablespoons of sunflower oil
- 2 tablespoons of seeds eg – sesame, linseed, caraway
- 1 teaspoon of sesame or caraway seed
- 1 teaspoon of plain flour
- 1 teaspoon of water
- In a large bowl mix the rye flour, strong flour, sugar, dried sour dough and the yeast.
- Slowly add the water to get a soft dough that you can knead.
- Knead dough for 10 minutes, set a timer.
- Cover the dough – a shower cap is good – and leave in a warm place to rise.
- This could be for an hour or more.
- Line a long Continental style loaf tin – approx 10 by 30cm.
- Use a single sheet and push the paper into the corners.
- Add the oil and seeds to the risen dough and mix well in.
- Knead to a smooth dough for 10 minutes.
- Push the dough into the tin and smooth flat.
- Brush the top with water, seeds and flour.
- Cut slashes with a knife in the top.
- Cover and leave for an hour or more to rise.
- Pre-heat the oven to GM7 – 220°C.
- Bake for 15 minutes.
- Lower the temperature to GM5 – 190°C.
- Bake for 30 minutes.
- Leave to cool in the tin.
- If you go into a Polish shop you will often find a huge assortment of flours:
- Mąka żytnia – rye flour
- Mąka orkiszowa – spelt flour
- Mąka gryczana – buckwheat flour
- Mąka ziemniaczna or mąka kartoflana or skrobia – potato flour
- Mąka pszenna – wheat flour
- Mąka kukurydziana – cornmeal – maize flour
- Mąka razowa – wholemeal flour
- Mąka Grahama – wholewheat flour
- Pelne ziarno – whole grain
Rye Flour – Wholemeal Wheat Flour – Wheat Flour
Some of my recipes baked with different grains
- There is no self raising flour in Poland – Polish cooks add baking powder, which is often sold in little sachets, to flour as a rising agent.
- Polish food regulations require the use of a numerical system expressed as typ.
- Typ is expressed as grams of ash per 100 kg of flour.
- Typ is calculated as the amount of ash that remains after the complete burning of the dry mass in a sample of the product at a specified temperature.
- For example – typ 500 means that in every 100 kg of flour there is around 500g of ash.
- The higher the typ number the higher the gluten content of the wheat.
Popular Wheat Flours
In the past in Poland to be called chleb – bread had to contain rye, either on its own or mixed with wheat or other flours.
White bread rolls – bułeczki – would be made with mąka luksusowa – typ 550.
Nowadays you can find the kind of flour best for English style wheat bread – a strong flour – Mąka chlebowa – typ 750 – but I have not used any of these yet.
Some of my recipes baked with various wheat flours
I have found that using the specified flour really does make all the difference.