This is a delicious way of serving beetroot warm with a roast dinner.
- 500g boiled or roast beetroots
- 2-3 cooking apples
- 60g of butter
- Juice and grated rind of a lemon
- 2-3 tablespoons of creamed horseradish sauce
- 125ml of soured cream
- Salt & pepper to taste
- Grate the beetroots using a medium grater.
- Peel and core the apples and grate using a medium grater.
- Mix the beetroot and apple together.
- Mix in the lemon rind and juice.
- Melt the butter in a large shallow frying pan.
- Gently cook the mixture in the butter stirring often.
- Cook for around 5-10 minutes.
- Take of the heat.
- Add the horseradish sauce and the soured cream.
- Mix well together.
- Season to taste and serve immediately.
Serve in Royal Doulton – Carnation – 1982 – 1998.
Should you have any left you can serve it cold with cold meats.
Pierogi leniwe – means lazy pierogi or lazy dumplings.
I wrote about kopytka – Polish potato dumplings a good while back and these have the same shape.
Traditional recipes use twaróg – Polish curd cheese – I use my own yoghurt cheese. I have found that you can use crumbly, white, mild, English cheeses such as: Cheshire, Lancashire or Wensleydale.
They can be served savoury or sweet – with melted butter, à la Polonaise (buttered breadcrumbs) or skwarki (crisp, fried, small squares of bacon) or sweet with a cinnamon sugar mixture.
- 400g of twaróg (curd cheese), yoghurt cheese or a white, crumbly cheese.
- 3 egg yolks
- 160 – 200g of plain flour
- ½ teaspoon of salt
- Mix the yolks with the cheese.
- Add the salt
- Weigh out the flour to give an idea of how much is needed – this will depend on the cheese and the size of the eggs.
- Add the flour and mix first with a wooden spoon and then by hand, you might not need all the flour or you may need more.
- Mix until you have a soft dough.
- Divide the dough into quarters and using a floured board shape the dough and roll it with you hands until you have a long sausage about 3cm in diameter. If the dough sticks to the board then you need to add more flour.
- Use a sharp knife to cut the dough into pieces, make the first cut at a diagonal and make the thickness about 1 to 1.5cm. You will get a sort of oval shape.
- Repeat this with the rest of the dough.
- Fill a large pan with water, add some salt and bring this to the boil.
- When the water is boiling, add the dumplings one by one, do not over fill the pan or they will stick together. I tend to do around 8 at a time.
- As they cook they will float to the surface, give them about another minute and then remove them with a slotted or a perforated spoon and put them in a colander.
- I have a colander sitting in an empty pan by the side of the large pan in which I am boiling the dumplings.
- I find that the maximum from putting them into the water to taking them out will be 3 minutes, if you cook these too long they will start to fall apart.
Here served as suggested above with melted butter and with skwarki (crisp, fried, small squares of bacon).
Served on –
- J & G Meakin – Topic – around 1967
- Wedgwood – Chelsea garden – early 21st century.
Here served à la Polonaise (buttered breadcrumbs) in a handled dish by
Rörstrand Sweden Granada Ovenware from the 1960s
They can be also be served sweet with a cinnamon sugar mixture.
Mama often made these. She used to buy dried dates in a block which was just the right amount and a lot cheaper than whole dates. However I have not seen these for sale for ages.
- 225g stoned dates
- Juice & rind of 1 lemon
- Water – to add to juice to make 250ml
- Crumble Mixture
- 110g plain flour
- 110g semolina
- 110g butter
- 80g granulated sugar
- Chop the dates.
- Add water to the lemon juice to make up to 250ml of liquid.
- In a small saucepan gently heat the dates and the rind with the lemon liquid.
- Stir and heat until you have a soft pulp and all the liquid has been absorbed.
- Leave to go completely cold before using.
- Pre-heat the oven to GM5 – 190°C.
- Grease a 21 x 26cm shallow baking tin.
- Use a piece of grease-proof paper to line the two long sides and base of the tin.
- Mix the flour and the semolina.
- Rub the butter into the flour mixture until you get breadcrumbs.
- Stir in the sugar.
- Put half of the crumble mixture into base of the tin.
- Pat down with a spoon.
- Place spoonfuls of the date pulp evenly across the crumble mixture.
- Spread the rest of the crumble mixture over the top.
- Pat this down with a spoon.
- Bake for 30-35 minutes.
- Leave to cool in the tin.
- Cut into squares or fingers to serve.
Johnson Brothers Ironstone Snowflake – Green Pear – 1960 – 1979
Do not store these in an airtight box or they will go soggy. Use a mesh cover or a cotton or linen tea towel.
This cake made with kefir is lovely to make in summer or early autumn with a variety of fresh fruits such as raspberries or whinberries. Equally you can use frozen fruits later in the year.
- 350g plain flour
- 2 teaspoons of baking powder
- 175g of granulated sugar
- 400ml of kefir
- 125ml of sunflower oil
- Grated rind of 1 large orange
- or grated rind of 2 small lemons
- or ¼ teaspoon of vanilla essence
- Around 300g of fruit such as raspberries, blackberries or whinberries etc
- Larger fruit such as plums should be stoned and chopped into small pieces
- Frozen fruit should be part defrosted first
- Icing sugar to dust
- Grease and line with one piece of greaseproof a 32x22cm baking tray.
- Pre-heat the oven to GM4 – 180°C
- Mix all the dry ingredients together in a large bowl.
- In another bowl mix the eggs, oil, kefir and rind or essence together.
- Pour the kefir mixture into the dry mixture.
- With a wooden spoon mix well together until you have an even thick batter.
- Pour the cake batter into the prepared tin.
- Scatter the fruit over the top
- Bake for 40 – 45 minutes.
- Leave to cool in the tin on a wire cake rack.
- Dust with icing sugar to serve.
Jug by Buchan – Portobello near Edinburgh – 1960 – 1979.
Tea plates Las Palmas by Aynsley from the 1960s.
What if you cannot get kefir?
- Should you not be able to get any kefir you can use 3 parts yoghurt to 1 part milk instead.
- So in this recipe use 300ml of yoghurt mixed with 100ml of milk.
Tea plates by Colclough from the 1960s
I remember my mother making this as a no-bake tort using sponge fingers.
She called it tort Jadwiga.
I have not been able to find a recipe for this other than in my notes and now I wonder whether she called it after me!
Partly because I did not have any sponge fingers and partly because I wanted to make a round cake – I decided to make this by baking two round fat free sponges.
Three are 4 parts to the ingredients list:
- Fat free sponges – I used a quick English style version
- Juice of a large orange
- Rum & Almond butter icing
- Toasted flaked almonds to decorate.
Ingredients -Fat Free sponge
- 4 eggs
- 150g caster sugar
- 150g self raising flour
Method – Fat Free sponge
- Pre-heat the oven to GM4 – 180°C
- Grease and line the base of two 18cm diameter baking tins.
- In a bowl whisk the eggs and caster sugar until they are pale and creamy.
- Gently fold in the flour.
- Pour the mixture into the tins and bake for 25-30 minutes until golden.
Ingredients – Butter Cream
- 110g unsalted butter
- 50g ground almonds
- 2 egg yolks
- 2 tablespoons of rum
- 300g icing sugar (approx)
Method – Butter Cream
- Cream the butter with around half of the icing sugar.
- Add the egg yolks and cream again till fluffy.
- Add the ground almonds and the rum and whisk again.
- Start adding the rest of the icing sugar until you have a thick butter cream.
Assembling the tort
- Prick the top of each sponge with a skewer.
- Place one of the sponges on the cake stand or plate you are going to use.
- Using a spoon pour half the orange juice over the base of the tort.
- Put a layer of the butter cream over the base.
- Put the second cake on top and gently pour the rest of the orange juice over it.
- Using a small spatula cover the top and sides with the rest of the butter cream.
- Scatter the almond flakes over the edge of the top and around the sides of the tort.
Tea set by Royal Standard – Lyndale from the 1950s
I posted the recipe for ogórkowa – gherkin soup, which is a classic Polish soup, over a year ago.
It is sour, a taste much loved by the Poles!
It is traditionally made from brine fermented gherkins but you can also use pickled gherkins.
I was sorting out my cutting and notes the other day and came across this recipe from my aunt in Białystok and decided it was time I made this version.
- 250g gherkins
- 125ml gherkin liquid
- 1.5 litres of vegetable stock (can be from cubes or powder)
- 4 medium potatoes, peeled – boiled or steamed
- 3-4 carrots whole – peeled – boiled
- 125ml of soured cream
- Chopped dill – some to add and some to serve
This is easiest to make if you have some potatoes and carrots boiled already.
- Add the gherkin liquid to the vegetable stock and bring to the boil.
- Rough chop the gherkins.
- Drop the gherkins into the liquid and simmer for around 20 -25 minutes.
- Chop the boiled potatoes into rough cubes.
- Chop the boiled carrots into circles or half circles (depending on the size)
- Add the potatoes and carrots, stir and simmer for around 5 minutes.
- Stir in some chopped dill.
- Stir in the soured cream.
- Serve with extra dill sprinkled on top.
Served in Royal Doulton – Tapestry – 1966 – 1988.
This recipe for these very crisp orange biscuits was given to me by one of my cousins (British born like me) who lives in Wembley. They are super!
You have the flesh of 2 oranges left over – to just eat whist baking or to use in something else – maybe the cabbage & orange salad – another super recipe from the same cousin.
- 250g self raising flour
- 150g butter
- 120g caster sugar
- Grated rind of 2 oranges
- 1 egg seperated
- 1-1½ tablespoons of milk
- 30g caster sugar for sprinkling
- Rub the butter into the flour to make breadcrumbs.
- Mix in the sugar and the fine grated orange rind.
- Add the egg yolk and milk to make a firm dough.
- Chill for 30 minutes.
- Pre-heat the oven to GM5- 190°C.
- Grease several baking sheets.
- Roll out the dough thinly.
- Use a 7cm diameter cutter to make rounds.
- Brush the rounds with beaten egg white.
- Lightly sprinkle the rounds with caster sugar.
- Place the biscuits onto the baking sheets a little apart.
- Re-form the the dough and repeat.
- Bake for 8-9 minutes till golden.
- Leave to cool for a couple of minutes before removing from the baking sheet and placing them on a wire rack to cool.
Coffee Set – Elizabethan – Fleure bleue from the 1970s.
I decided to make a chocolate cake I had not made for a while. Raspberry jam is used in the cake and in the butter cream. The best results are with a jam that is not too sweet – a slight tartness is best.
I used raspberry jam that was made by my friend in Leeds from raspberries that were grown on her allotment.
- 150g plain flour
- 2 teaspoons baking powder
- 30g cocoa
- 90g caster sugar
- 120g butter
- 4 level tablespoons of raspberry jam
- 2 eggs beaten
- 2 tablespoons of milk
- Pre-heat the oven to Gas Mark 5 – 190°C.
- Grease and line the bottoms of 2 – 18cm diameter baking tins.
- Mix the flour, baking powder and cocoa together.
- Cream the butter, sugar and jam together.
- Add the eggs bit by bit .
- Fold in the flour mixture with the milk to make a soft dropping consistency.
- Divide the mixture between the two tins.
- Bake for 25 minutes.
- When cold, sandwich together with the raspberry butter icing.
- Dust the top with icing sugar to serve.
Raspberry Butter Icing
- 60g butter
- 2 tablespoons of raspberry jam.
- 120g icing sugar.
- Cream together the butter, jam and around ¾of of the icing sugar.
- Add more icing sugar until the required consistency is achieved.
- Coffee set – Greenway – by Hostess Tableware – 1960 – 1979
- Designed by John Russell