Sweet Knedle – 2

  • In some parts of Poland the dough for plum knedle is made from cold boiled potatoes.
  • Best to boil the potatoes earlier than you need them.
  • In Poland small dark plums called węgierki (Hungarian plums) are used.
  • I think that in America these are called Italian plums.
  • Use ripe plums – small ones are best.

    Ingredients 

  • 8 plums
  • *
  • 600g cold boiled potatoes
  • 1 tablespoon of melted butter
  • 1 egg and 1 yolk
  • 120g plain flour (approx)
  • Pinch of salt
  • *
  • To serve
  • Butter
  • Dried breadcrumbs
  • Ground cinnamon
  • or
  • Soured cream
  • Icing sugar
  • Ground cinnamon 

Method

  • Make sure the potatoes are cold.
  • Mash the potatoes or use a ricer so you do not have any lumps.
  • Add the melted butter, egg, yoke and a pinch of salt.
  • Mix well together.
  • Add the flour bit by bit – you want a dough that you can handle but not too stiff.
  • *
  • Mix around 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon.
  • Wash and dry the plums and remove the stalks.
  • Remove the stone but do not cut through completely.
  • Put ½ to 1 teaspoon of the sugar mixture in the cavity.
  • *
  • Divide the dough into 8 equal balls.
  • Flatten each ball.
  • Put a plum in the centre of the dough.
  • Shape the dough around the plum.
  • Seal up the “seam”.
  • Fashion a ball or oval with your hands.
  • *
  • Fill a wide pan with water and a tablespoon of salt and bring to the boil.
  • Drop in the knedle in batches – 3 or 4 at a time.
  • Boil for around 8-10 minutes.
  • They are ready when they float to the surface.
  • *
  • Serve with hot buttered breadcrumbs and a pinch of cinnamon
  • or
  • Serve dusted with icing sugar and soured cream and a large sprinkling of cinnamon.

Note

I have read that some people serve these as a side dishes with roast meats.

Ciasteczka with currants & peel

Ciasteczka is the nearest Polish word for biscuits. It can describe small soft cakes or crisper style biscuits or cookies.

At home we always spoke about biskwity and it was only when I first went to Poland that I realised this was NOT A POLISH WORD!

The word nearest to descripting English biscuits is herbatniki – these are biscuits to have with a cup of tea (herbata).

These are often petit beurre, morning coffee or rich tea type biscuits – plain thin biscuits.

These ciasteczka are quite a bit richer – variations of these I would have enjoyed cutting out with my mother.

Ingredients

  • 240g plain flour
  • 120 butter
  • 120g granulated sugar
  • ½ teaspoon of baking powder
  • ¼ teaspoon of ground cinnamon
  • Pinch of salt
  • 50g currants
  • 30g mixed peel
  • 1 egg – beaten
  • 1 tablespoon of milk – optional

Method

  • Pre-heat the oven to GM4 – 180°C.
  • Grease 2 to 3 baking trays.
  • Rub the butter into the flour till it resembles breadcrumbs.
  • Stir in the rest of the dry ingredients.
  • Add enough of the egg to make a soft dough.
  • You might need some of the milk.
  • Roll out the dough to 1cm thickness.
  • Cut out circles using a 7cm circular cutter.
  • Place on the baking trays.
  • Bake for 15 to 20 minutes till lightly golden.
  • Leave to cool on a wire baking rack.

Makaron with Apples

  • This is a sweet dessert made with cooked pasta.
  • Mama would often make this dish when I was young.
  • The general word for pasta in Polish is makaron .. from the Italian macaroni or maccheroni which is thought to originate from the Greek makariafood made from barley!
  • If you use home-made noodles or chopped tagliatelle – you could call this łazanki  with fruit.
  • Amounts of pasta and apples are not that critical.

Ingredients

  • 250g cooked small sized pasta
  • 500g cooking apples
  • 100g & 100g granulated sugar
  • ¾ teaspoon of ground cinnamon
  • 3 eggs separated
  • 50g butter

Method

  • Peel and chop the apples.
  • Partly cook them with 100g of sugar.
  • Leave then slightly chunky.
  • Add cinnamon and stir.
  • Leave to cool.
  • *
  • Melt the butter.
  • Grease an oven proof dish with some of the butter.
  • Pre-heat the oven to GM4 180°C.
  • Mix the pasta with the rest of the butter.
  • Whisk the egg yolks with 100g of sugar till pale and frothy.
  • Lightly whisk the egg whites.
  • Mix the whites with the yolk mixture and whisk again.
  • Mix the buttered pasta with the egg and sugar mixture.
  • Spread out half the pasta as a layer at the bottom of the dish.
  • Put the cooked apples on top of the pasta.
  • Spread the rest of the pasta on top of the apples.
  • Cook for 40 -50 minutes.
  • Dust with icing sugar and serve.
  • *
  • Can be served hot, warm and even cold.

Plate by Johnson Brothers – Snowflake -1960-1979

 

Hot Spiced Apple Drink

  • Earlier this year I wrote about apple Kompot  –  a refreshing drink which can be served either hot or cold.
  • Recently I made some apple soup, which as it was autumn I served warm.
  • These recipes started me thinking and I made a variation on the kompot to be served warm.
  • I used more spices.
  • I used Bramley apples from the garden.
  • The apples are cooked for longer in this version.
  • I did not make this drink very sweet so people can add sugar to taste.

Ingredients

  • 750g of Bramley apples (or other cooking apples)
  • 1½ litres of water
  • 1 small stick of cinnamon
  • 8 cloves or allspice grains
  • 2 tablespoons of granulated sugar

Method

  • Put the water into a large saucepan.
  • Add a small stick of cinnamon and the cloves or allspice.
  • Peel and core the apples.
  • Cut the apples into chunks
  • Add the apples to the pan.
  • Bring to boil.
  • Simmer till the apples are nearly disintegrating.
  • Add the sugar.
  • Leave to cool slightly.
  • *
  • Remove the spices.
  • Remove the larger pieces of apple.
  • Purée the rest of the mixture.

Serve hot and let people add their own sugar to taste.

Sugar bowl with lid by Royal Doulton – Sonnet 1971 – 1998

Miodownik – Honey Spice Cake 2

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.

Ingredients

  • 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

Method

  • 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

Note

  • 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.

 

 

 

 

 

 

Kompot – Apple

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.

Ingredients

  • 750g of Bramley apples (or other cooking apples)
  • 1½ litres of water
  • 1 small stick of cinnamon
  • 2-3 tablespoons of granulated sugar

Method

  • 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.

Note

Leave the chunks of fruit at the bottom of the glass or you can eat them with a fork!

Victorian Apple Cake

I have been doing some research into cooking in Victorian England and came across this recipe, which is based loosely on an apple pudding in Mrs Beeton’s Book of Household Management  published in 1861.

Eating apples are used in this recipes rather than tart cooking apples.

Although not a Polish Apple Cake, I think it would go down very well if served with a cup of tea in Poland.

  • Sunflower oil  is used and this would not have been available to the Victorians.
  • Work on obtaining oils from cottonseed was started in the late 19th century in the USA.
  • Hardened vegetable oils were available from the early 20th century.
  • Vegetable oils became popular for cooking in the mid-20th century.

Ingredients

  • 4 eating apples – peeled & cored and cut into rough 2.5cm chunks
  • 1 teaspoon of ground cinnamon
  • 2 tablespoons of granulated sugar
  • 230g of plain flour
  • ½ tablespoon of baking powder
  • ½ teaspoon of salt
  • 125ml of sunflower oil
  • 200g granulated sugar
  • 1 teaspoon of vanilla extract
  • 3 eggs

Method

  • Pre-heat oven to GM4 – 180°C
  • Use a 22cm loose bottom tin with a cake liner – (like a huge bun case)
  • Mix the apples, cinnamon and sugar in a small bowl
  • Leave whilst you prepare the cake mixture
  • *
  • In a large bowl mix the flour, baking powder and salt
  • In another bowl whisk the oil, sugar, vanilla extract and the eggs until they are thoroughly mixed
  • Add the flour mixture to the oil mixture and mix thoroughly
  • Place half the cake batter into the cooking tin
  • Place half the apple mix and juices on top of the cake batter
  • Cover with the rest of the cake batter
  • Place the rest of the apple mixture evenly over the surface of the cake
  • Bake for 55 – 60 minutes – cover and maybe another another 10 minutes if not done
  • Leave to cool in the tin before turning it out.

21st century Cake Stand is Crazy Daisy by Sophie Conran for Portmeirion

Piernik – Honey Spice Cake-2

Two months to Christmas and I am posting this recipe so you have time to prepare for then.

I have tried out several piernik – honey spice cake  recipes  & many of them have been dreadful!

But at last I have found one that I am happy to share – I would describe it as a sort of soft biscuit.

This is piernik staropolski (in the old Polish style) and is a recipe which takes time to make, as the mixture is left for several weeks before it is baked – (10 days is the absolute minimum). This maturing enhances the flavour of the spices.

I have been reading that some people make their dough even earlier say in September before they bake it

This piernik is baked for Święty Mikołaj – St Nicholas Day – December 6th and for  Wigilia – Christmas Eve – December 24th.

The science for this will be really interesting – I presume it is a slow fermentation that is taking place & the high honey/sugar content, low temperature & access to air prevents the dough from spoiling.

Ingredients

  • 250ml runny honey
  • 125g Trex™ **
  • 230g granulated sugar
  • 2 eggs – lightly beaten
  • 550g plain flour (may need more)
  • 2 teaspoons of mixed spices or piernik mix (ground cinnamon, cloves, cardamom in equal parts)
  • large pinch of salt
  • 1 & 1/2 teaspoons of baking soda
  • 70 ml of warm milk
  • 250g mixed dried fruit (raisins, peel, chopped dates and figs)

** The original recipe uses lard (pork fat) – I used Trex™ – a white solid vegetable fat.

Method

  • Put the honey, sugar and Trex in a saucepan and heat gently, stirring the mixture till all the Trex is melted and the sugar dissolved.
  • Remove the pan from the heat and allow to cool.
  • Mix the flour, salt & spices together.
  • Add this to the honey mixture and mix together first with a wooden spoon.
  • Add the beaten eggs to the mixture.
  • Dissolve the baking soda in the milk and add this to the dough and mix till you have a thick dough.
  • Knead this dough lightly for around 5 minutes (add more flour if the mixture is too wet).
  • Add in the dried fruits and knead them in lightly.
  • Form the dough into a ball.

  • Place the dough in a glass or ceramic bowl – not a metal one.
  • Cover with a linen or cotton cloth – tie the string around it to keep it covered.
  • Do not use cling film – as air needs to circulate.
  • You could use foil but you would need to prick in some air holes.

  • Place in a cool place (mine was put into my cool cellar) for a minimum of 10 days and up to 4 weeks.
  • I left mine for 2 weeks.
  • Ensure that the dough will not pick up any unwanted flavours such as onions or garlic by carefully choosing the place you store it.

After resting

  • Pre-heat the oven to GM2 – 150°C
  • Grease and line a 2 baking tins – 22 x 33 cm.
  • Take the ball of dough out of the bowl and cut it into two.
  • Flatten each piece lightly and make into a rough rectangular shape – can use a rolling pin.
  • Place this into the tim and with fingers push and press it into all the sides of the tin.
  • You can use the blunt end of a rolling pin.
  • Repeat for the other
  • Bake for around  55 -65 minutes – checking after 40 minutes and covering with greaseproof paper if it is starting to burn.
  • Leave the piernik to cool in the tin.
  • When it is cold, wrap it loosely in greaseproof paper and then a clean linen tea towel and leave in a cool place for 2 -3 days.

To serve

  • Cut each cake into two or three rectangles.
  • Remove the crusts – optional.
  • Dust with icing sugar or coat in chocolate melted with butter (40g butter : 100g dark chocolate).
  • You can use a thin white icing semi glaze instead of the chocolate.
  • You can store the piernik in an airtight tin – I think the chocolate coating helps to keep it longer.

Slices served on Queen Anne china tea plates.

 

 

 

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Piernik with Chocolate

I came across this recipe in the book my Polish friend, who lives in Leeds, bought for me in Poland this summer.

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I thought it sounded interesting and I have adapted it slightly.

Piernik is a honey spice cake which has its origins in the 12th Century.

The spices used will have originaly been brought back by the Crusadors.  I make up a mixture of equal parts of cinnamon, cloves and cardamon.

Piernik in Poland is associated with the Christmas season and would be made for Christmas Eve and for Christmas Day, it would also be made for Święty MikołajDecember 6thSt Nicholas Day. This a day for present giving in Poland to children and I would always get a piernik shaped and decorated to look like the bishop that was St Nicholas.

As it is Święty Mikołaj next week on  December 6thSt Nicholas Day – I  thought this was a good day to post this recipe.

The addition of chocolate to coat the piernik is more recent. Chocolate made by Wedel in Poland started in 1851.

Here the chocolate is grated or chopped finely and added to the cake mixture.

The result is delicious and I will certainly be adding this to my Wigilia (Christmas Eve) menu.

I found grating the chocolate hard work – it was easier for me to chop this amount into very small pieces, using a cleaver type knife.

Ingredients

250ml runny honey

230g granulated sugar

2 large eggs (or 3 medium)

1.5 teaspoons of piernik spices (cinnamon: cloves: cardamon in equal amounts  so a half  teaspoon of each).

350g plain flour

2 teaspoons of baking powder

100g dark chocolate – grated or finely chopped

100g chopped mixed peel

 

Icing Sugar to serve

Method

Pre-heat the oven to GM3 – 160°C

Grease and line a 32cm x 22cm shallow Mermaid tin (use one sheet for the two long sides and the base).

Put the honey, eggs, sugar and the spices into a large bowl and whisk well together.

In another bowl mix the flour, baking powder, chopped/grated chocolate and the mixed peel.

Gently fold the flour mixture into the honey mixture and then mix it all together.

Pour the mixture into the tin and bake for around 1 hour 10 minutes, check it after 40 minutes and cover if it is starting to catch.

Test with a cake tester to check it is done and then leave it  in the oven for 10 minutes with the door slightly open.

Then put on a cake rack to cool.

 

 

 

 

 

Dust with icing sugar before serving.

 

 

 

 

 

Plates, cups & saucers are Lyndale by Royal Standard from the 1950s

Teapot is Café Culture by Maxwell Williams

Spiced Pears

I have two pear trees in the garden and this year I have had the best crop of pears ever,  both in number and size of pear.

As I do not have a place to store the fruit that is cool and dry enough,  I was looking for recipes to use the pears.

I tried this popular recipe from my great Polish standby recipe book but I found it too acidic.  I adjusted the recipe and used less vinegar and more sugar and this I find to be much better.

Ingredients

1.5 kg of hard pears such as Conference

300ml of water

300ml of cider or white wine vinegar

500g of granulated sugar

8 cloves

8 grains of allspice

Piece of cinnamon bark

Method

Clean and sterilise 2 large glass jars.

Peel and core the pears and cut into large pieces.

Put the water, sugar and spices into a large pan and gently bring to the boil making sure the sugar is all dissolved.

Add the pears and bring back to the boil,  then gently simmer until the pears are soft and translucent.

Using a slotted spoon remove the pears and divide them between the jars.

To the liquid remaining in the pan add the vinegar and bring to the boil.

Leave this on a gently boil for around 5 minutes and then leave to cool.

Use a funnel to pour the liquid over the pears.

When the jars are cold put on the lids.

Store in a cool dry place or in a fridge.

Serve with hot roasts or cold meats, smoked sausages and cheeses.

The pears can be chopped into small pieces and used in various salads.

The spiced liquid can be used in salad dressings or in marinades for meat.