Łazanki with Mushrooms

  • I have adapted a recipe for  łazanki with mushrooms from there.
  • I used ready bought flat pasta – tagliatelle.
  • Break up the dry pasta or snip it up at the end.
  • Boil the pasta as per the instructions – do not over cook it.

Ingredients

  • 250g flat pasta (such as tagliatelle) (broken up)
  • 1 onion – diced
  • 250g button mushrooms – sliced
  • 1 egg yolk
  • 125ml soured cream
  • 40g cheese eg Gouda – grated
  • Butter
  • Salt & pepper to taste.

Method

  • Pre-heat the oven to GM5 – 200°C
  • Have ready a large shallow oven proof dish.
  • Mix the egg yolk and the soured cream in a little dish.
  • Cook the pasta as per the instructions – do not over cook.
  • Fry the onion in quite a lot of butter until soft and golden.
  • Add the mushrooms and cook these together.
  • Add the mixture to the drained pasta.
  • Mix well together.
  • Season to taste.
  • Put the mixture in the oven proof dish.
  • Pour the yolk and soured cream mix over the pasta
  • Stir lightly.
  • Scatter the cheese on top of the dish.
  • Bake in the oven for around 10 minutes until the cheese has melted.

 

 

Beef Gulasz with Caraway

I came across this recipe recently which uses Gouda cheese with soured cream to thicken the sauce – it works really well and I will be trying this in other recipes.

Ingredients

400g – 500g braising steak – cubed

200g – 250g of mushrooms (chestnut type are good) – sliced

2 large onions – chopped

300ml of chicken stock (can be from a cube or concentrate)

3 tablespoons of caraway seeds

1 -2 tablespoons of plain flour

50g of Gouda cheese – chopped into small cubes.

3 tablespoons of soured cream

Sunflower oil for frying

Salt & pepper to taste.

Flat-leafed parsley to garnish – chopped

Method

Pre heat the oven to Gas Mark 3 – 1600C

On a large plate mix together the flour, salt and pepper.

Coat the meat cubes lightly in the flour mixture and brown these in the oil in a hot frying pan.

Place the beef into a casserole dish.

Lightly fry the onions and mushrooms in the frying pan and then add them to the beef.

 

 

Add the stock and caraway seeds to the pan.

Put on the lid and cook in the oven for around 3 hours until the beef is tender.

Before serving stir in the cubes of cheese and the soured cream and mix well into the sauce.

Garnish with flat-leafed parsley.

Served here with mashed potatoes on Royal Doulton – Carnation – 1982 – 1998.

Pea Salad

In earlier times this would have been made with bottled or tinned garden peas – nowadays I make this with cooked frozen peas.

The peas and Gouda cheese make this salad sweet and creamy.

Ingredients

Around 400ml of frozen peas -cooked and cooled

4 hardboiled eggs – chopped

3 large gherkins – chopped into little cubes

200g of Gouda(or similar) cheese – chopped into cubes

1 small onion – chopped fine

2 tablespoons of Mayonaise (full fat is best)

1 tablespoon of Greek style yoghurt

Salt & Pepper to taste.

Method

In a bowl mix all the vegetables and the cheese together.

Add the mayonnaise and yoghurt and mix well.

Add salt & pepper to taste.

Serve with hot or cold roast meats or smoked Polish sausage.

 

Variation

I think the addition of 2 or 3 strips of chopped herrings as in my herring salads would be good.

Will try this later and let you know!