Ciasteczka – Francuskie

    • 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.

Ingredients

  • 70g ground almonds
  • 30g plain flour
  • Pinch of salt
  • 120g icing sugar
  • 100g butter
  • 3 egg whites
  • 80g alpine strawberries
  • *
  • Icing sugar to dust

Method

  • 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.

Option

If you do not have any alpine strawberries use fresh strawberries cut into quarters or slices or use raspberries.

Flat Sernik

  • Today is the 7th anniversary of my first post on this blog! 
  • This is my 490th post.
  • I have enjoyed doing this so much.
  • I still have lots of recipes old and new to try out.
  • My friends and relative keep giving me ideas and recipes – long may that continue.
  • This recipe is a cross between old and new.
  • I found this recipe in an old book and adapted it slightly.
  • It is a good recipe for when you do not have a large quantity of  cheese.
  • The sernik – baked cheese cake, is made in a rectangular baking tray.
  • It is really a placek – flat cake.
  • Shortcrust pastry – kruche ciasto – is used as a base.
  • Best to use a rich buttery shortcrust

Ingredients

  • Shortcrust  pastry  made from around 250 -300g flour
  • *
  • 300g -350g yoghurt cheese or cream cheese
  • 4 egg yolks
  • 90g granulated sugar
  • 30g ground almonds
  • Fine grated zest of 1 lemon
  • 50g sultanas
  • 50g mixed chopped peel

Method

  • Make enough pastry for a 18 x 28cm baking tray.
  • Pre-heat oven to GM6 – 200°C
  • Grease the baking tray.
  • Roll out the pastry thinly to cover the base of the tin and raise up the sides.
  • Crimp the sides to form an even pattern.
  • Prick the surface with a fork.
  • Cover the base with foil and baking beans.
  • Bake for 10 – 15 minutes.
  • Remove the beans and foil and bake again for 8-9minutes.
  • Leave to go cold completely.
  • *
  • Pre-heat the oven to GM3 – 160°C.
  • *
  • Mix all cheese, yolks, sugar, almonds and lemon zest together.
  • Stir in the sultanas and peel.
  • Spread the filling over the pastry to fill the “hollow”.
  • Bake for 50 – 55 minutes.
  • Turn off the oven.
  • Leave in the oven for 20 – 25 minutes.
  • *
  • Cut into rectangles to serve.

Served on Crown Staffordshire Tea Plate – Design not known.

Optional but not tried – orange zest rather than lemon zest.

Gherkin Sauce – 2

  • This is a creamier sauce than gherkin sauce –  version 1.
  • Once again simple to make.
  • Goes well with cooked white fish or roast chicken or pork.
  • The tangy taste is refreshing in the summer.

Ingredients

  • 2 tablespoons of butter
  • 1 tablespoon of plain flour
  • 250ml vegetable stock
  • 125ml liquor from gherkins
  • 3 medium gherkins – chopped fine or coarse grated
  • 125ml soured cream
  • Sugar to taste – optional

Method

  • Melt the butter in a pan.
  • Add the flour – mix and cook gently.
  • Add the stock and gherkin liquor slowly.
  • Mix and cook for a few minutes.
  • Add the gherkins and cook for a few minutes.
  • Stir whilst this cooks.
  • Add sugar to taste.
  • Stir in the soured cream before serving.

Illustration –  by Czesław Wielhorski from my Kuchnia Polska book – first published in the 1950s. 

  • Super with cooked white fish!

Chocolate Cookies

  • I was given this recipe recently and it is amazing how the icing sugar comes out crinkled.
  • They are so chocolatey 
  • Cookies would be called ciasteczka in Poland.
  • After mixing up the ingredients you have to refrigerate for at least 4 hours.
  • I always mix this in the evening and leave it overnight.

Ingredients

  • 30g cocoa
  • 100g granulated sugar
  • 2 tablespoons sunflower oil
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 65g plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 30g walnuts – chopped
  • *
  • 2 -3 tablespoons icing sugar

Method

  • Mix the cocoa and sugar together
  • Add the oil, beaten egg and vanilla essence.
  • Mix the flour, baking powder and salt together.
  • Mix the flour mixture with the cocoa mixture until combined.
  • Mix in the walnuts.
  • Cover the bowl and place in the fridge.
  • Leave overnight.
  • *
  • Pre-heat the oven to GM3 – 150°C.
  • Line 2 baking trays with baking paper.
  • Put the icing sugar into a small/medium bowl.
  • Using a spoon divide the mixture into 12 even pieces.
  • Place these onto a large plate.
  • Drop 3 pieces into the icing sugar.
  • Roll them a little in the sugar to coat.
  • Pick each one up and roll in your palms to make an even ball.
  • Roll the ball in the icing sugar again.
  • This initial coating really works to stop the mixture sticking to your hands.
  • Place the ball on the baking sheet.
  • Leave space as these will spread.
  • Repeat with the other balls.
  • Bake for 11-12 minutes.
  • They will be soft and firm up once they cool.
  • Leave them to cool on the tray for 5-10 minutes.
  • Transfer them to a wire rack to cool completely. 
Crown Staffordshire Serving Plate

Gherkin Sauce – 1

  • I have a few more sauces to write about this year.
  • Gherkin sauce is Ogórkowy sos in Polish.
  • It is quite simple to make and can be made all year round.
  • It goes well with fish and also light meat such as roast chicken or pork.

Ingredients

  • 1 onion – chopped fine
  • 2 medium gherkins – chopped into small pieces
  • 2 tablespoons of butter
  • 1 tablespoon of plain flour
  • 250ml of vegetable stock
  • Sugar to taste – optional

Method

  • Fry the onions gently in the butter till golden.
  • Add the flour, mix and cook for a few minutes.
  • Slowly add the vegetable stock.
  • Stir until the sauce thickens and cook for a few minutes.
  • Add the gherkins and cook for a few minutes.
  • Add  a little sugar to taste.
  • Serve hot.

Illustration –  by Czesław Wielhorski from my Kuchnia Polska book – first published in the 1950s. 

  • Super with fish!

 

Jabłecznik with a Different Filling

  • This is a variation on my well loved Polish Apple Cake.
  • I came across this filling whilst doing some research for Historic English recipes.
  • This is a Georgian recipe.
  • Rather than cinnamon, nutmeg and orange are used.
  • Egg yolks and butter are also added.
  • In the original recipe the filling was used in a tart.
  • Here I have used my Mama’s jabłecznik  recipe for the cake.
  • The filling has to be cold so you can make it the night before.

Ingredients – Filling

  • 4 Bramley apples
  • Juice and zest of 1 orange
  • 2-3 tablespoons of granulated sugar
  • 30g butter
  • 1 teaspoon of freshly grated nutmeg
  • 3 eggs yolks

Method – Filling

  • Peel, core and slice the apples
  • Place the apples in a saucepan with the sugar, zest and juice of the orange.
  • Cook until the apples are soft.
  • Add the grated nutmeg.
  • Take off the heat and add the butter.
  • When cold add the egg yolks and mix  well.

Ingredients – Cake

  • 300g plain flour
  • 3 teaspoons of baking powder
  • 200g butter
  • 75g granulated sugar
  • 1 egg yolk (save the white for the topping)
  • Juice of 1 lemon and 3-5 tablespoons of cold water
  • *
  • Sprinkle of granulated sugar for the top of the cake

Method

  • You need a round tin with a loose base or a spring form tin or you will not be able to get the cake out.
  • I always use an anodised aluminium tin, 22cm in diameter and 8 cm deep, which does not rust.
  • Grease the tin well.
  • Rub the butter into the flour to make fine crumbs and add the sugar.
  • Add the egg yolk and the lemon juice and enough water to make a soft “dough” (try not to add more flour),  handle it as little as possible.
  • Leave it to chill for about ½ an hour as this makes it easier to handle.
  • *
  • Pre heat the oven to GM5 – 190oC.
  • Take slightly more than half the dough and press it into the cake tin.
  • Add the apple filling on top.
  • The rest of the dough will go on top of the apple mixture.
  • I use a rolling pin to make a circle that is smaller than the tin diameter and then place this on top.
  • Do not worry if the dough falls apart, just place it on with the breaks nearly touching.
  • Brush with beaten egg white.
  • Sprinkle the sugar on top.
  • Bake for around 50 minutes to 1 hour.
  • Leave to cool in the tin.
  • Tea Plate – Bramble Rose by Duchess from the 1960s.

Fuczki

  • These are sauerkraut pancakes or fritters.
  • I found this recipe from Southern Poland recently and thought they sound like “cousins” of:
  • Kotlety with cabbage
  • Kotlety with sauerkraut
  • Kartoflane placki 
  • Vegetable fritters
  • So I had to give them a try.
  • They are super!
  • They will be added to my list of best recipes to be made often.
  • They are best eaten “fresh from the pan”
  • But you can keep them warm in a low oven.

Ingredients

  • 300g sauerkraut
  • 1 onion
  • 150g white or spelt flour
  • 200ml of milk
  • 2 eggs
  • ½ teaspoon salt
  • pepper to taste
  • *
  • Sunflower oil to fry
  • *
  • Flaked salt to serve with
  • Sour cream  or a garlic mayonnaise/yoghurt dip
  • Good with fried eggs and bacon

    Method

  • Drain the sauerkraut and place in a clean tea towel and squeeze out any excess liquid.
  • Chop it finely.
  • Finely chop the onion.
  • Whisk the milk and eggs, then slowly start adding the flour.
  • Add the sauerkraut and onion and mix well.
  • Season with salt and pepper (remember that the sauerkraut is already salty).
  • In a frying pan heat up the oil.
  • Place tablespoons of the mixture into the pan.
  • Fry till golden on both sides..
  • Place them  on a plate lined with paper towels to drain off excess fat.
  • Serve with sour cream or fried eggs and bacon.
  • Vintage Pyrex – plate
  • Meakin pottery – Topic – plate

Chocolate Roll

  • This cake would be called a rolada in Polish.
  • The baking of this is simple – the hardest part is adding the filling and rolling it back together.
  • You can make many versions of this with different fillings.
  • Here I have used a sour cherry jam layer and a sweet curd or cream cheese layer on top.

Ingredients – Cake

  • 2 eggs
  • 75g caster sugar
  • 50g Plain flour
  • 1 teaspoon baking powder
  • 25g cocoa powder
  • *
  • extra sugar for rolling

Ingredients – Filling

  • Sour Cherry Jam & a little water
  • *
  • 150-200g  yoghurt cheese or cream cheese
  • 1-2 tablespoons of soured cream
  • Icing sugar to taste

Method – Cake

  • Pre-heat the oven to GM 7 – 220°C.
  • Grease and line a 24 x 34cm baking sheet.
  • *
  • Have ready 2 more sheets of baking paper.
  • Lay one of these flat and sprinkle with caster sugar.
  • *
  • Whisk the eggs and sugar until light, pale and fluffy.
  • Mix the flour, baking powder and cocoa together till uniform.
  • Fold in the flour mixture with a metal spoon.
  • Spread the mixture over the prepared tin with a spatula –
  • Getting to all the edges as nearly as possible.
  • Bake for 7- 8 minutes.
  • DO NOT OVERBAKE or it will crack later.
  • Take out the cake and tip it onto the sugared paper.
  • Peel off the paper which was under the cake.
  • Using a metal spatula can be helpful.
  • Put the third sheet of baking paper on top of the cake.
  • Roll up the cake from the narrow end with the paper inside.
  • Leave the cake to cool completely.

Method – Filling

  • Use a small saucepan to thin down the jam by adding a little water, mixing and heating it gently.
  • Leave to cool completely.
  • *
  • Mix the cheese ingredients to taste.
  • You want a soft spreadable mixture.

Assembling the cake

  • Unroll the cake gently and flatten a little.
  • Spread on the jam over the whole cake.
  • Spread on the sweet cheese mixture over the jam.
  • Roll up the cake again.
  • Leave in a cool place for about an hour before serving.
  • Serve as thick slices
  • *
  • Can taste even better the next day as the jam seeps into the cake.
  • Served on Royal Doulton – Flirtation from the late 1970s.

You can try this with a variety of options with different jams and flavours for the sweet cheese. 

Babeczki

INGREDIENTS

  • This is based on an old English recipe.
  • They have a shortcrust pastry base with slightly lemony filling.
  • They are best made with a rich buttery pastry.

Ingredients

  • Shortcrust pastry – Kruche ciasto – from 250g plain flour
  • *
  • 50g butter
  • 100g caster sugar
  • Grated rind of 2 lemons
  • 1 tablespoon of lemon juice
  • 1 tablespoon of soured cream
  • 2eggs & 1 yolk
  • 100g ground almonds

Method

  • 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.
  • *
  • Cream the butter and sugar with the lemon rind.
  • Add in the eggs and yolk.
  • Mix in the lemon juice and  soured cream.
  • Mix in the almonds.
  • *
  • ¾ fill each tart – leaving room for expansion.
  • Bake for 15-16 minutes.
  • Leave to cool a little before removing them from the tins.
  • Served on Royal Standard – Lyndale – 1949 – 1960.

Carrot & Leek Soup

  • This recipe makes two different types of soup – two ways –  chunky and creamed.
  • A light vegetable stock is the basis of this soup.

Ingredients

  • 4 large carrots
  • 2-3 leeks
  • 2 medium potatoes
  • 2 to 3 tablespoons of butter
  • 1½ litres of vegetable stock
  • Salt & Pepper to taste
  • *
  • Several tablespoonfuls of soured cream for the creamed soup

Method

  • Chop the leeks into small slices.
  • Fry them lightly in the butter.
  • Peel and chop the carrots.
  • Peel and chop the potatoes into small chunks.
  • Add then all to the stock.
  • Bring to the boil.
  • Simmer till the vegetable are soft.
  • *
  • Check the seasoning and serve.

Creamy version

  • Purée the vegetables – a stick blender is good for this.
  • Add the soured cream and serve.
  • Served in:
  • Royal Stafford – Blossom Time
  • Midwinter – Spanish Garden