Tag: Caraway Seeds

Duszona Kapusta- 2 options

Duszona kapusta is usually translated as braised cabbage. However it literally means suffocated cabbage, which I think is a lovely phrase. It indicates that the dish is cooked with the minimum amount of liquid with a lid on the pan whilst it is cooking.

A few months ago Mari (Mariana) who blogs as gourmermarichef.com  posted her recipe for duszona kapusta.  So I thought I would add my versions.

I used sweetheart cabbage as I really like this but you can use any white cabbage and even savoy cabbage ( but you will have to cook this a little longer).

My mother would have cooked this till the cabbage was very soft – I prefer to cook it for less time so the cabbage still has a little bite.

Ingredients – version 1

  • 1 sweetheart cabbage
  • 1 small onion – finely chopped
  • 2 tablespoons of butter
  • 1 tablespoon of caraway seeds
  • 125ml of vegetable stock (can be from a cube or powder)
  • Salt and pepper to taste.

Method

  • Use a deep frying pan – with a lid.
  • Gently fry the onion in the butter till soft and golden.
  • Finely shred the cabbage.
  • Add the cabbage and stir.
  • Cook for a few minutes.
  • Add the caraway seeds and the stock.
  • Stir and bring to a gently simmer.
  • Put on the lid (a glass one is good) and simmer until the cabbage is soft.
  • Check the progress and stir a few times to make sure the liquid does not dry out.
  • Adjust the seasoning and serve.

Served in Royal Doulton –  Carnation 1982 – 1998

Version -2

Ingredients – version 2

  • As version 1
  • Plus 125ml of soured cream

Method – version 2

  • As version 1 until the cabbage is cooked.
  • Add the soured cream, stir and cook for another minute.
  • Adjust the seasoning and serve.

Served in Royal Doulton Tapestry – 1966-1988

 

 

Leek & Potato Soup

Caraway seeds give this soup a wonderful taste and make it very different from an English style leek & potato soup.

Ingredients

    • 3-4 leeks
    • 3 medium sized potatoes
    • 1.5 litres of vegetable stock (I use Marigold powder)
    • 2 teaspoons of caraway seeds.
    • Butter to fry leeks
    • Salt and pepper to taste
    • *
    • Garnishes to serve – chopped chives or flat-leaved parsley.

Method

  • Put the stock into a large pan and bring to the  boil.
  • Peel the potatoes and chop into small rough cubes.
  • Add the potatoes to the stock.
  • Add the caraway seeds.
  • Leave to simmer.
  • Chop the leeks into circles and then quarter these.
  • Gently fry these in butter to soften but not to brown them.
  • Add the leeks to the stock and potatoes.
  • Put a lid on the pan.
  • Leave to cook on a medium simmer until the potatoes are soft.
  • *
  • Serve garnished with chopped chives or flat-leaved parsley.

 

Served in  Royal Doulton – Carnation – 1982 – 1998

Poolish Rye Bread

I recently posted about a wheat bread I made using the Poolish method.

As this was such success I thought I would try out a Poolish recipe this time using rye flour.

There are lots of steps and it takes most of the day, so it is best made when you are at home with other things to do in between.

A Poolish is a pre-ferment usually combing equal parts of flour and water (by weight) with some yeast.

This recipe is adapted from Bake it Better  – Bread – edited by Linda Collister, Hodder & Stoughton, 2015.

Ingredients – Poolish

  • 250g rye flour
  • 150g strong flour
  • 15g fresh yeast (7g dried)
  • 300ml  lukewarm water
  • 1/4 teaspoon of sugar

Method – Poolish

  • Mix the yeast, water and sugar in a jug
  • Leave for about 5 minutes.
  • Make a well and pour in the yeast mixture.
  • Bring it all together to make a thick lump free mixture.
  • Cover the bowl (a shower cap is good)
  • Leave at room temperature to rise for about 4 hours.

Ingredients – Dough

  • Poolish
  • 200g rye flour
  • 100g strong flour
  • 125ml lukewarm water
  • 2 teaspoons of caraway seeds
  • ½ tablespoon of salt
  • *
  • Milk to brush loaves
  • Extra caraway seeds for sprinkling on loaves

Method – Dough

  • To the Poolish add the water and mix to make a smooth batter.
  • Mix the flours and the salt.
  • Add the flour and salt to the Poolish  and mix.
  • You will have a soft and heavy, sticky dough.
  • Leave uncovered to rest for 5 minutes.
  • *
  • Add a little water if it feels too stiff.
  • Turn out onto a lightly floured board.
  • Knead the dough for 10 minutes (set a timer).
  • *
  • Put back into a large bowl and cover (a shower cap is good).
  • Leave to rest and rise for 1 hour.
  • *
  • Knock back the dough.
  • Roll into a ball.
  • Cover and leave for 1 hour.
  • *
  • Turn out onto a lightly floured board.
  • Knead a couple of times.
  • Divide into two.
  • Shape each piece into a ball.
  • Cover loosely with a dry tea towel and leave for 10 minutes.
  • *
  • Line a baking sheet with grease proof paper.
  • Knead and fold and shape each ball into an oval.
  • Place the two pieces on the baking sheet.
  • Cover loosely and leave to prove for 1 hour.
  • *
  • Pre-heat the oven to GM7 220°C
  • Put a roasting tin at the bottom of the oven to heat up.
  • *
  • Cut 3 slashes in the top of each loaf.
  • Brush lightly with milk or water.
  • Sprinkle with caraway seeds.
  • Put the loaves in the oven.
  • Quickly pour a glass of water into the roasting tin (the steam helps to give a good crust).
  • Close the door and bake for around 10 minutes.
  • Reduce to GM6 2O0°C  and continue baking for 25 minutes
  • Leave to cool on a wire cake rack.

Caraway Seed Cake 2

I wrote a post on Caraway Seed Cake in March 2018 and in doing so found that although caraway is such a popular herb/spice in Poland and used in breads, meat & vegetable dishes, it is quite surprising that it is not used  in cakes.

I looked in all my recipe books and did not find any use of caraway in Polish cakes.

Caraway – Image from Wikapedia

 

Caraway Seeds

Caraway seed cake seem to be a quintessential British cake and recently whilst  doing some research into Victorian cooking in the north of England I came across this delicious version.

As I live a short walk away from a house that Charlotte Brontë used to visit, I was very interested to find that seed cake is mentioned in her novel Jane Eyre (1847)

“And then Miss Temple invited Jane and her new friend Helen into her parlour for tea and I began to warm up. The kindly teacher unwrapped before their eager eyes a parcel containing ‘a good-sized seed-cake’.

‘I meant to give each of you some of this to take with you,’ said she, ‘but as there is so little toast, you must have it now,’ and she proceeded to cut slices with a generous hand.

We feasted that evening as on nectar and ambrosia; and not the least delight of the entertainment was the smile of gratification with which our hostess regarded us, as we satisfied our famished appetites on the delicate fare she liberally supplied.”

This recipe has been adapted from –

Mrs Somerville’s Cookery and Domestic Economy, published in 1862 and found in  – The Victorian Kitchen by Jennifer Davies BBC 1989 TV Series.

The original recipe used 10 eggs! – here the ingredients have been adjusted to 5 eggs.

How large the bowl must have been & how hard the whisking of the whites without an electric whisk.

Ingredients

  • 225g butter
  • 225g caster sugar
  • 200g plain flour
  • 2 teaspoons of baking powder
  • 2 tablespoons of cornflour
  • 2 tablespoons of caraway seeds
  • 50g ground almonds
  • 5 eggs separated

Method

Pre-heat the oven to GM4 180°C.

  • Use a loose bottomed cake tin – 24cm in diameter.
  • Grease the tin and line the base with a circle of greaseproof paper.
  • Mix together the flour, baking powder, cornflour, ground almonds & caraway seeds.
  • Cream together the butter and sugar.
  • Add the yolks, one at a time creaming the mixture on each addition.
  • Fold the flour mixture into the creamed mixture.
  • Whisk the egg whites till firm and stiff.
  • Fold the egg whites into the cake mixture.
  • Spoon the mixture into the tin and smooth over the top.
  • Bake for 60 minutes, check after 50 minutes and cover with grease-proof paper if necessary – to prevent burning.
  • Leave to cool in the tin.

 

Caraway Seeds are thought to aid digestion – so this is a good cake to have at the end of a meal.

Royal Albert – Primulette tea set from the 1950s.

Lead Crystal cake stand  – Tortenplatte – Venus  by Nachtmann(Germany).

Kotlety mielone – in Lager with Caraway

This is another variation on the theme of kotlety mielone –  Polish meatballs  or as they are called  in the USA –  meat patties and now in England as burgers.

I got this idea from my fellow blogger – Lithuanian in the USA.   In their recipe for Meatballs in barbecue sauce – instead of  bread soaked in milk – oats are soaked in milk.

This sauce is one I made years ago and have just come across it in my recipe notes & cuttings – it is super – how could I have forgotten it?

Ingredients – meatballs

  • 500g minced beef
  • 1 beaten egg
  • 50g rolled oats
  • 125ml milk
  • 1 onion
  • 1 tablespoon of caraway seeds
  • 1/4 teaspoon of ground allspice
  • Salt
  • Ground black pepper
  • Plain flour for dusting
  • Butter for frying the onions
  • Sunflower oil for frying

Method

  • In a small bowl soak the oats in the milk for around 15 minutes.
  • *
  • Chop the onion into small pieces and fry in some butter until golden.
  • Add the caraway seeds and ground allspice and mix well together.
  • Leave to cool completely.
  • *
  • In a large bowl mix all the ingredients together, it is best to do this using both hands, making sure that all the ingredients are thoroughly combined.
  • Pour some flour onto a large plate or board.
  • Take a handful of the mixture and press it between your hands to make a flattened circle, place this in the flour and turn it over to cover both sides and edges.
  • Once coated place them on a tray dusted with flour until you have used all the mixture up.
  • *
  • Preheat the oven to GM4  – 180°C
  • *
  • Shallow fry the kotlety in hot oil, depending on the frying pan size,  you can do  4 to 5 at a time, turning them over so that both sides are done.
  • Place them in a large oven proof dish, which has a lid.
  • *
  • Pour the sauce over them, add the lid and put the dish into the oven.
  • Cook for at 75 to 90 minutes.
  • *
  • Super served with creamy mashed potatoes, pasta or boiled rice – sprinkle chopped chives or flat-leaved parsley over them before serving.

Ingredients – sauce

  • 300ml – 500ml of lager
  • 300ml of vegetable or chicken stock (can be from a cube or powder)
  • 4 tablespoons of soft brown sugar
  • 2 tablespoons of red wine vinegar
  • 4 tablespoons of tomato purée
  • 3 bay leaves

Method

  • Place all the ingredients into a sauce pan.
  • Heat gently, stirring until the sugar has dissolved.
  • Bring to the boil.
  • Remove from the heat and pour over the kotlety.

 

 

Rye Bread 2

Recently I found my local Polish shop sold fresh yeast in small blocks, so I have been trying out lots of yeast buns and bread recipes.

This is one for Polish Rye Bread based on a recipe in the following book, which is easy to make and the bread is super.

 

 

Ingredients

  • 225g rye flour
  • 225g strong flour
  • 1 tablespoon of caraway seeds
  • 2 teaspoons of salt
  • 20g of fresh yeast (or 10g of dried)
  • 140ml of lukewarm milk
  • 1 teaspoon of honey
  • 140ml of lukewarm water

Method

  • In a jug mix the milk, yeast and honey.
  • In a large bowl mix the flour, caraway seeds and salt.
  • Make a well in the centre of the flour.
  • Pour the yeast mixture into the well.
  • Add the water and slowly mix the flour and liquid together until a dough forms.
  • Turn the dough into a lightly floured surface and knead for 10 minutes (set a timer!).
  • Place the dough into a bowl and cover (a shower cap is good for this).
  • Leave until this has doubled in size (around 3 hours if warm).
  • Turn the dough out onto a lightly floured surface and lightly knock back.
  • Shape into an oval loaf.
  • Grease a baking tray.
  • Place the loaf onto the baking tray.
  • Dust with some rye flour.
  • Cover and leave to rise until doubled in size (around 90 minutes if warm).
  • *
  • Pre-heat the oven to GM7  – 220°C
  • *
  • Use a sharp knife to make 2 long cuts in the top of the loaf.
  • Bake for 30-35 minutes.
  • Leave to cool before cutting.

 

Kapuśniak made with Sauerkraut

In the first year of writing this blog,  I wrote a post – Poles love to eat cabbage and now as I am writing about soups I am going to write about a Polish classic – kapuśniak – cabbage soup.

There are two types – ones made with fresh cabbage (written about in my previous post) and ones made with sauerkraut.

Now I am going to write about ones made with sauerkraut and these are certainly soups that have the sour taste loved by Poles.

As half a large jar is enough for each of the soups, I often freeze the other half of the sauerkraut to use at a later date.

 

Kapuśniak – Version 1

Ingredients

  • 400g sauerkraut
  • 200g smoked Polish sausage
  • 1.5 – 2 litres of vegetable stock (can be from powder or cubes)
  • 3-4 peppercorns
  • 1 bay leaf
  • 2 tablespoons of plain flour
  • 1 large onion
  • Oil for frying (originally pork fat/lard would have been used)
  • Salt & Pepper to taste
  • 1 tablespoon of granulated sugar
  • **
  • More sugar & lemon juice  to adjust the sourness might be needed at the end.

 

Method

  • Chop the sauerkraut into shorter strands.
  • Chop the sausage into small pieces.
  • Into a large pot of vegetable stock add the sauerkraut, sausage, peppercorns and bay leaf
  • Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
  • Chop the onion into small pieces and fry up till nearly charred.
  • Stir in the flour and heat till well browned.
  • Add a couple of tablespoons of soup liquid and stir to get a thick roux.
  • Add this onion mixture to the soup, mixing it in well.
  • Add the sugar.
  • Add salt and pepper if necessary.
  • You might want to adjust the sourness which will depend on the sauerkraut used.
  • I rarely add more lemon juice but sometimes add a bit more sugar.
  • The soup is supposed to be a little sour!

 

 

 

 

 

Served here in Royal Doulton – Burgundy  -1959 to 1981

Kapuśniak – Version 2

Ingredients

  • 400g sauerkraut
  • 1 onion chopped
  • 100g chopped smoked bacon
  • 2 litres of vegetable stock
  • 1 bay leaf
  • 3-4 peppercorns
  • 2 large potatoes
  • 1/2 teaspoon of caraway seeds
  • 1 – 2 tablespoons of granulated sugar
  • Salt & Pepper to taste
  • **
  • More sugar & lemon juice  to adjust the sourness might be needed at the end.

Method

  • Chop the sauerkraut into shorter strands.
  • Chop the bacon into small pieces.
  • Chop the onion into small pieces
  • Into a large pot of vegetable stock add the sauerkraut, sausage, peppercorns and bay leaf
  • Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
  • Add the caraway seeds.
  • Chop the potatoes into small to medium chunks.
  • Add the potatoes to the cooked sauerkraut and simmer gently till cooked.
  • Add the sugar.
  • Add salt and pepper if necessary.
  • You might want to adjust the sourness which will depend on the sauerkraut used.
  • I rarely add more lemon juice but sometimes add a bit more sugar.
  • The soup is supposed to be a little sour!
Caraway Seeds

 

Served here in Royal Doulton – Tapestry  -1966 to 1988

 

Sauerkraut Rye Bread

My cousin who lives near Chicago recently sent me a recipe that has been used by her mum for Polish sauerkraut rye bread.

The recipe was from a bakery in Chicago and was printed in the Chicago Tribune on 2 March 1989.

Well of course I had to try this out!

 

The recipe is in cups, which except for liquids, I find hard to work with for consistency – so I  did some conversions into grams.

Note -The amount of sauerkraut was  3/4 of a cup – I measured out a loosely filled cup and weighed it.

This recipe makes one very large loaf – you can use it to make two loaves.

There is a large amount of flour – I mixed it by hand which was quite hard work but after the first rise it was a good dough to work with.

Ingredients

  • 880g plain flour (650g & 250g)
  • 170g rye flour
  • 40g butter
  • 1 tablespoon of salt
  • 1 tablespoon of granulated sugar
  • 1 tablespoon of dried yeast
  • 100g sauerkraut
  • 500ml warm water
  • Cornmeal or semolina for the baking tray
  • 1 egg yolk & 1 tablespoon of milk to glaze
  • 2 teaspoons of caraway for topping.

Method

  • Into a large bowl add 650g of plain flour and rye flour.
  • Rub in the butter.
  • Add the salt, sugar and yeast.
  • Chop the sauerkraut with a sharp knife into small pieces.
  • Add the sauerkraut to the flour and mix together.
  • Slowly add the water and bring the mixture together.
  • Slowly add the rest of the flour (you may not need it all) until the dough does not stick to the sides and start to gather it together into a ball.
  •  Knead the dough for around 5 minutes.

 

 

  • Cover the dough with a cloth or clingfilm.
  • Leave it to rise until it is double in size.
  • Punch the dough down and knead it again for a few minutes.
  • Allow the dough to double in size again
  • Punch the dough down again and knead it again lightly.
  • (You can divide it into two here if you want to make two loaves)
  • Put the dough onto a board and flatten it into a rectangle.
  • Shape into an oval.
  • Cover a baking tray with cornmeal or semolina.
  • Place the dough onto the baking tray.
  • Cover and let the dough rise until it is double in size.

 

  • Pre-heat the oven to GM 6  – 200°C.
  • Brush the glaze onto the loaf
  • Sprinkle with caraway seeds note – I would cover the seeds with glaze again as well next time.
  • Using a sharp knife make 4 or 5 diagonal cuts in the top of the loaf.
  • Bake for 20 minutes
  • Turn the oven down to GM4  – 180°C.
  • Bake for another 10 to 15 minutes.

 

It was delicious with a great texture!

I sliced up some of the loaf and froze it  – that worked well.

I might just add some more caraway seeds to the dough itself next time.

Easy Rye Bread

I have been spending many days in the last few months trying to make a good easy rye bread.

Many of my attempts were just awful – not even good enough for the birds – more straight to the bin!

At last, I have found a recipe that is easy & it just uses rye flour and baker’s yeast & there is no kneading whatsoever!

In fact, I got some fresh yeast from my local Polish shop and this was just so lovely to use.

I made this twice, once with rye flour from the Polish shop and once with dark rye from Aldi. They both turned out well.

You just mix the ingredients together with a wooden spoon to give a wet mixture a bit like porridge.

The less you handle the mixture the better.

Ingredients

300g rye flour

10g fresh yeast (or the equivalent in dried yeast)

250ml hand hot water

1 teaspoon of granulated sugar

1.5 teaspoons of salt

1 tablespoon of caraway seeds

Caraway Seeds

Method

Add the sugar and yeast to the water, mix well and leave it to start to froth.

Put the flour, salt and caraway in a large bowl and mix together.

Grease a 2lb loaf tin.

Add the water and yeast mix to the flour mix and with a wooden spoon mix well to form a unified mass.  You are aiming for a wet mixture rather like porridge.

Using a large spoon or spatula put the mixture into the prepared loaf tin.

Loosely cover the tin with cling film or similar  – a recent tip I have got is to use a clear shower cap – this allows the dough to rise without touching the plastic.

Dark Rye

Leave the dough to rise in a warm place until dough has doubled in size (I found this took around 2 hours).

Pre-heat the oven to GM 6 – 200°C

Bake for around 30 -40 minutes – check after 15 minutes and cover with a piece of greaseproof paper if it is starting to catch on the top.

To slice the loaf, I have found that a cleaver type knife is actually easier than using a bread knife.

You can place the slices in a plastic box and they freeze very well.

Soda Breads with Rye

These are two variations of a classic wheat flour soda bread recipe.

I think the slow rise breads you get with sourdough or bakers’ yeast are better but they take time to make.

These are a quick bake if you want some bread for lunch or supper.

I use a yoghurt & whey mix as I nearly always have these in when I make yoghurt cheese, but you can adapt by using a milk & water mix or buttermilk if you have it instead of the whey.

I add caraway as I love the taste but you can experiment with other flavours using fresh or dried chopped herbs.

Version 1

Ingredients

150g rye flour

250g plain flour

1teaspoon salt

1teaspoon baking powder

1 tablespoon caraway seeds

150ml yoghurt

200ml whey

Method

Pre-heat the oven to GM 7 – 220°C

Flour a baking tray.

Mix all the dry ingredients in a big bowl.

Mix the yoghurt and whey together in jug or bowl.

Add the yoghurt mixture to the dry ingredients and use a wooden spoon to mix it all together.

 

 

 

 

Use your floured hands to bring it all into a soft dough ball.

Place the ball onto the floured baking tray.

Using a sharp large knife cut a cross or star on the surface.

Bake for 5mins then turn the heat down to GM 6 – 200°C and bake for 30 – 35 minutes.

The base should sound hollow when the bread is cooked .

Leave to cool on a cooling rack.

 

 

Version 2

Ingredients

100g rye flour

250g wheat flour

50g rolled oats

1teaspoon salt

1teaspoon baking powder

1 tablespoon caraway seeds

150ml yoghurt

200ml whey

Method

Pre-heat the oven to GM 7 – 220°C

Flour a baking tray.

Mix all the dry ingredients in a big bowl.

Mix the yoghurt and whey together in jug or bowl.

Add the yoghurt mixture to the dry ingredients and use a wooden spoon to mix it all together.

Use your floured hands to bring it all into a soft dough ball.

Place the ball onto the floured baking tray.

Using a sharp large knife cut a cross or star on the surface.

Bake for 5mins then turn the heat down to GM 6 – 200°C and bake for 30 – 35 minutes.

The base should sound hollow when the bread is cooked .

Leave to cool on a cooling rack.

 

 

 

Note

Soda bread does tend to go stale quickly but is is still delicious toasted and served with butter.

 

 

Tea plates are Las Palmas by Aynsley from the 1960s.