I saw a picture on an Instagram site of Podkarpackie hreczanyki – I had not heard of them before so did some research and decided to make them.
They are buckwheat and minced meat kotlety (burgers or meatball).
Podkarpackie is a mountainous province in the south-eastern corner of Poland.
Its name translates into English as Subcarpathian – these are the the foot hills of the Carpathian Mountains.
The usual Polish word for buckwheat is gryka but here a regional word hreczka is used.
Buckwheat (Fagopyrum tataricum) is used very much in Polish cookery and was eaten in Poland long before the introduction of the potato in the 18th century.
I have written already about the use of its flour to make bliny & pancakes.
The buckwheat has a strong, slightly perfumed taste and I think beef is a good meat to mix with it.
These are often serve with mushroom sauce. I heated some up in the sauce itself and I thought they were even better this way. They soak up the sauce and are delicious.
- 100g buckwheat
- 500g of minced beef
- 1 onion
- 4 cloves of garlic
- 2 eggs
- Salt & pepper
- Dried breadcrumbs or flour to shape
- Sunflower oil for frying
- Mushroom sauce for serving
- Cook the buckwheat according to instructions.
- I use the boil in the bag method with a 100g packet.
- Drain and leave to go cold.
- Chop the onion and garlic very fine or use a mini chopper.
- Mix the beef and buckwheat together.
- Add the onion and garlic and the 2 eggs.
- Add some salt and pepper.
- Mix the ingredients together with your hands.
- Shape the mixture into large balls and coat them with dried bread crumbs or flour.
- Fry them on both sides so they are cooked through.
- Keep the cooked ones in a low oven whilst cooking the rest.
- Serve with a strong mushroom sauce or
- Put them into an oven proof dish and cover them with mushroom sauce.
- Cook for at least an hour at GM4 – 180°C.
Royal Doulton – Tapestry – 1966-1988
Miód is the Polish word for honey and Miodownik is a Honey Cake which usually contains spices.
These cakes have been known in Poland since the 12th century and the spices would have come from Turkey (originally brought back by the crusaders) or India.
The main spices used are cinnamon and cloves with the addition according to different recipes of cardamon, black pepper, caraway, nutmeg, and sometimes as in this recipe – ginger and then in later recipes allspice, which is from the New World.
Honey was the original sweetener, long before sugar and there are many traditional recipes that use honey not only in cakes, but also in meat dishes.
I learnt recently that my paternal grandfather kept bees and that my dad’s sister, my godmother, helped to look after them.
I was given this recipe recently and it is similar to one I have posted before, which was my mother’s recipe. Her recipe used sunflower oil which is a more recent addition to recipes in Polish cookery whilst this one uses soured cream.
I had a large jar of Polish honey and used some for this recipe.
It is a dense squidgy cake which is lovely and moist.
Honey cakes are served over the Christmas Period in Poland.
- 300ml clear honey
- 225g granulated sugar
- 3 eggs separated
- 250ml soured cream
- 290g plain flour
- 1 teaspoon of bicarbonate of soda
- ½ teaspoon of ground cinnamon
- ½ teaspoon of ground cloves
- ½ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- Use a 23cm loose bottomed or springform tin
- Grease and line the base or use a cake liner.
- Pre-heat the oven to Gas Mark 4 – 180º C.
- In a small saucepan bring the honey to the boil and then leave to cool.
- In a separate bowl mix the flour, bicarbonate of soda and the spices.
- Whisk the egg yolks with the sugar.
- Whisk in the soured cream.
- Whisk in the cooled honey.
- Add the dry ingredients to the mixture and mix well together.
- Whisk the egg whites until they are stiff and fold these cake mixture.
- Pour the mixture into the prepared tin.
- Bake on the middle shelf of the oven for around 60- 65 minutes.
- Take care as this has a tendency to burn at the top, you might need to cover it after about 45mins hour with a piece of greaseproof paper of aluminium foil.
- Test to make sure it is cooked through with a fine cake tester.
- Leave to cool in the tin.
- Dust with icing sugar to serve.
- This cake has a tendency to sink a little in the middle – nothing to worry about!
Tea plates – Bramble Rose by Duchess – from the 1960s
Tea cups – Harvest Pink by Queen Anne – 1959 – 1966
- The instructions were for a round cake – the second time I made this I used a 32 x 22cm greased and lined tin.
- The timings are roughly the same.
- The cake is easier to cut into portions.
- It is not quite as moist or squidgy as the deeper round version.
- Wrapping it in aluminium foil and put in an airtight box will make it softer over time.
- A loose bottomed deep square tin may be better and easier to get the cake out – but I do not have one of these.
- Dates are lovely in cakes, they have a rich sweetness.
- This is a very easy cake to make – you just have to start it the night before.
- The way the dates are cooked first is similar to the method in my mother’s date slices.
- 175g of pitted dates
- Fine grated rind of 1 orange
- 3 tablespoons of boiling water
- 4 tablespoons of orange juice
- 175g soft brown sugar
- 175g butter
- 3 eggs
- 200g plain flour
- 2½ teaspoons of baking powder
- 1 teaspoon of mixed spice
- 1 teaspoon of ground ginger
- Chop the dates into small pieces.
- Place them in a bowl with the grated orange rind.
- Add the boiling water and the orange juice.
- Leave overnight.
- Pre-heat the oven to GM 3 – 160°C.
- Use a cake liner in a deep 20cm cake tin.
- Cream the sugar and butter.
- Add the eggs and continue to mix.
- Mix in the soaked dates.
- Mix the flour well with the baking powder, mixed spice and ground.
- Fold the flour mixture into the cake mixture.
- Spoon into the cake mixture into the baking tin.
- Bake for 60-65 minutes.
- Leave to cool in the tin.
Served on Tea plates – Burleigh Ware – Burgess & Leigh Ltd – Blue Mist from the 1930s
Kompot translates as compote but in Poland the word has a slightly different meaning than in the French.
Rather than a dish of stewed fruit it is a refreshing drink made with fruit.
Any seasonal fruit may be used such as:
- raspberries, strawberries, wild berries
- gooseberries, rhubarb
- apples, cherries, plums
- dried fruits can also be used.
- Spices such as cinnamon or cloves can be added.
- Depending on the time of year kompot can be served hot or cold.
- The usual proportion of fruit to water is –
1 kilo of fruit : 2litres of water.
- A little sugar may be added depending on the sweetness of the fruit.
- I was busy this summer making fruit soups and did not make any kompot.
- I have lots of Bramley apples from the garden so decided to use them.
- I had forgotten how refreshing this drink can be.
- I will do other fruit versions next summer and also a dried fruit version later.
- In summer you can use eating apples – very little sugar or no added sugar will be necessary.
- 750g of Bramley apples (or other cooking apples)
- 1½ litres of water
- 1 small stick of cinnamon
- 2-3 tablespoons of granulated sugar
- Put the water into a large saucepan.
- Add a small stick of cinnamon.
- Peel and core the apples.
- Cut the apples into 6 – 8 segments.
- Add the apples to the pan.
- Bring to boil and then simmer for around 5 minutes.
- You do not want the apple to disintegrate.
- Leave to cool slightly.
- Add sugar spoonful by spoonful and check – you do not want too much.
- Served here cold but can also be served warm.
Leave the chunks of fruit at the bottom of the glass or you can eat them with a fork!
This is an old Yorkshire recipe in which the beef is cooked slightly differently to a gulasz (goulash). It is cooked with the minimum amount of liquid and the meat is sort of semi-steamed.
- 500g braising steak – try and buy in big pieces – not cubed.
- 1 onion
- 3 cloves of garlic
- 100g of mushrooms
- 3 carrots
- ¼ of a celeriac
- 1 parsnip
- 4 cloves
- 2-3 bay leaves
- Freshly ground nutmeg
- 150 ml of dry Vermouth or Sherry
- Salt and pepper
- Plain flour for dusting
- Oil for frying
- You need a large oven proof dish with a lid.
- Pre-heat the oven to GM3 – 325°C.
- Remove the skin from the onion but keep it whole.
- Stick the cloves into the onion and place it in the dish.
- Chop the mushrooms into quarters and add to the dish.
- Peel and chop the carrots, celeriac and parsnip and add to the dish.
- Peel and chop the garlic and add to the dish.
- Add the bay leaves to the dish.
- Pour the vermouth or sherry over the vegetables.
- Cut the steak into strips.
- Mix the flour with lots of freshly grated nutmeg, salt and ground pepper.
- Roll the beef strips in the flour mixture.
- Fry the beef strips on all sides and put them on top of the vegetables.
- Put on the lid and place in the oven for around 2- 2 ½ hours.
- Check on the progress, you may find you need to add some more vermouth or sherry.
I have been going through my recipe cuttings and came across this one, which I have been meaning to make for ages as I wanted to try a fruit cake made with either dried apricots or prunes and this has both!
This could easily be described as a keks in Polish.
It is a delicious and moist cake, which can be eaten straight away – so could be a very late bake for Christmas!
The recipe was for a very large round cake but I thought a square would be better for cutting up and so I scaled down the ingredients and made it in a 24 centimetre square tin.
You have to start this cake the night before.
- 120g dried apricots
- 165g stoned prunes
- 100ml hot Earl Grey tea
- 100ml sherry
- 115g currants
- 115g sultanas
- 115g raisins
- 50g mixed peel
- 150g soft brown sugar
- 150g butter
- 2 eggs
- 185g plain flour
- 2 teaspoons of mixed spice
- Chop the apricots and prunes into small pieces.
- Place them into a bowl and pour the hot tea over them.
- Leave until this is cold.
- Add the sherry, cover and leave overnight.
- Add the other dried fruits to the soaked fruits and mix well.
- Grease and line all sides of a 24 cm square tin
- Pre-heat the oven to GM 1- 140°C
- Mix the flour with the mixed spices.
- Cream the sugar and butter till well blended.
- Add the eggs and mix well together.
- Fold in the flour mixture.
- Add the dried fruits and mix well together.
- Spoon the mixture into the prepared tin and smooth down the top.
- Bake for 2 – 2¼ hours.
- Leave to cool in the tin.
Tea set by Spencer Stevenson from the mid 20th Century
Yesterday I baked this for the second time in a 21 centimetre square tin – this needed 3 – 3 ¼ hours.
- At the moment there are lots of Bramley apples from the garden.
- I often make pancakes – French style crepes and fill them with cooked apples.
- I also make a slightly thicker type with chopped apples, a recipe from my mum’s sister, sort of apple fritters – racuszki -….. I posted this over 4 years ago.
- I came across this recipe for – placki, which are more like an American pancake.
- I think they would have been made originally with soured milk.
- I have been told you can use kefir instead of yoghurt.
- I weighed out the flour for this recipe but am sure if you make these often you will be able to judge the amount without getting out the scales.
- 2 to 3 cooking apples
- 130g plain flour
- Pinch of salt
- 125ml of yoghurt
- 2 eggs
- Water (up to 60ml)
- Sunflower oil for frying
- Peel the apples and grate them with a coarse grater.
- Mix in the flour, salt and yoghurt.
- Beat in the eggs.
- Add enough water to make a very thick batter.
- Fry tablespoons on a hot griddle or frying pan – you may need a little sunflower oil.
- Best eaten hot – but you can keep them in a warm oven if you want to serve them all together.
- Dust with icing sugar to serve.
- Also delicious with some hot apple sauce with some ground cinnamon mixed in.
Served on La Prune plates by Jet for Ter Steege of the Netherlands.
This is a recipe for a large sponge cake, sandwiched and iced with an icing made from yoghurt cheese or cream cheese and a thick raspberry sauce.
The sides are not fully covered with the icing – this modern way is called “semi-naked”.
- Bake two creamed sponge cakes –
- Using 4 eggs and equal weights of butter, caster sugar and self raising flour – baked in 2 x 21 cm anodised baking tins.
- Leave to go cold completely.
Ingredients – Icing
- 350g yoghurt cheese or cream cheese
- 150g icing sugar
Method – Icing
- Add the icing sugar bit by bit until you get the desired sweetness.
- This does not want to be too sweet.
- You might not need all the sugar.
Ingredients – Sauce
- 150g of raspberry jam
- 75ml of water
Method – Sauce
- Put the jam and water into a small saucepan.
- Heat gently and stir with a wooden spoon.
- Heat until the sauce is thick and smooth.
- Leave to cool.
Assembling the cake
- Place one of the cakes onto the serving plate or stand.
- Spread around a third of the icing on the cake.
- Drizzle around half of the sauce on the icing.
- Use a wooden BBQ skewer to make the ripple effect.
- Place the second cake on top of the icing.
- Use the rest of the icing to cover the top of the cake and part cover the sides.
- Drizzle on the rest of the sauce.
- Repeat using a wooden BBQ skewer to make the ripple effect.
- Keep the sauce to just the top of the cake.
Tea set is by Spencer Stevenson Co Ltd, who manufactured in England between 1948 and 1960. The design name is not known.
- This is a lovely winter soup.
- It would once have been made with reconstituted dried beans but now it is easy to open tins of beans.
- Any white beans are good such as Haricot, Cannellini or even Black-eyed beans.
- This can be made in a stock pot on the cooker or in the oven however I find that using a large slow cooker to cook it makes life a lot easier.
- 2 tins of white beans such as Haricot, Cannellini or Black-eyed beans.
- 3 large carrots
- 2 onions
- 1½ litres of vegetable stock – can be from a cube or powder
- 150g smoked bacon.
- 8 peppercorns
- 3 allspice grains
- 1 teaspoon dried marjoram or 1 tablespoon of fresh
- Butter to fry the onions.
- Salt & pepper to season – may not be necessary depending on the bacon and stock.
- Chopped flat-leaf parsley or chives to garnish when serving
- Chop the onions into small pieces.
- Gently fry the onions till golden.
- Chop the carrots into circles and halve or quarter them.
- Chop the bacon into small pieces.
- Drain the beans from the cans.
- Put all the ingredients into a pot.
- Bring to the boil and then simmer – or use a slow cooker.
- Cook until the carrots are soft.
- Allow the soup to cool slightly.
- Remove about half of the beans and carrots with a slotted spoon and put them in a bowl.
- Purée the soup left in the pan – using a stick blender is good.
- Put the beans and carrots back into the soup and stir.
- Bring back to the boil and simmer for a couple of minutes.
- Garnish with chopped flat-leaf parsley or chives.
Royal Doulton – Tapestry soup plate – 1966 to 1988.