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.

Sweet Knedle – 1

Knedle – Dumplings – With Plums

  • For me these are sweet pierogi –  but I have been assured by my aunties in Poland – who made them for me on my last visit  – that because of their shape – round balls – these are always called knedle. (This if from the German word  knödel – for dumplings).
  • The dough is just the same as for pierogi and they are also boiled in the same way but will take a bit longer to cook depending on the size of the plums.
  • In Poland small dark plums called węgierki (Hungarian plums) are used.
  • I think that in America these are called Italian plums.
  • Serve them warm, dusted with icing sugar and soured cream.

Pierogi Dough

  • Use the standard recipe for pierogi, just using 250g of flour (see below)
  • Best not to make too many as they should be served warm and do not freeze well.

Plum Filling

  • 500g fresh plums – small ones are best for the round shape.
  • 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.
  • Roll out the dough – slightly thicker than for pierogi.
  • Cut strips of dough more than twice the size of the plum.
  • Place the filled plum on one side of the dough.
  • Fold over the other part of the dough and seal the edges well with your fingers  – take care as the added sugar produces liquid – use excess dough to give a good seal then cut away this excess dough to give a more rounded shape.
  • Drop them into boiling water.
  • Simmer for around 10 minutes.
  • Remove with a slotted spoon into a colander.
  • Dust with icing sugar and serve with soured cream.

Ingredients – Dough

  • 250g pasta flour or plain flour & 2 tablespoons of fine semolina
  • 150ml water
  • 1 tablespoon oil – sunflower or light olive
  • ½ teaspoon salt
  • 1 egg yolk

Method – Dough

  • In a jug or bowl mix together the water, oil and the yolk.
  • Put the flour and salt into a large bowl and make a well in the centre.
  • Pour in the liquid from the jug and initially use a knife to mix this into the flour and then use your hands to mix the liquid and flour to get a ball of dough.
  • Turn this out onto a floured board and knead the dough for a few minutes until you have a smooth ball.
  • Cover and leave to rest for about ½ an hour.
  • Roll the dough out – slightly thicker than you would do for pierogi..

Plum Soup

  • Last year in the summer I wrote about 3 fruit soups – rhubarb, sour cherry and strawberry.
  • Later in the autumn I made an apple soup.
  • This year I have made plum soup.
  • Just like other soups this is served as a first course.
  • This soup is best served hot.

Ingredients

  • 500g plums.
  • 50-75g granulated sugar
  • 1½ tablespoons of potato flour or cornflour
  • Small cinnamon stick
  • 1.5 litres of water
  • 125ml of soured cream
  • *
  • White bread croutons or cold cooked pasta to serve

Method

  • Put the water and cinnamon  into a large saucepan.
  • Add the plums to the pan.
  • Bring to the boil then simmer with a lid on the pan till the plums are falling apart.
  • Strain the liquid into a large bowl.
  • Return the strained liquid to the pan.
  • Add the sugar to the liquid (check for sweetness – should be slightly tart).
  • Bring to the boil.
  • Leave to cool a little.
  • Mix the potato flour with a little water.
  • Add this to the soup.
  • Bring to the boil, stirring gently.
  • Simmer and stir until the soup thickens.
  • Remove from the heat and stir in the soured cream.
  • Serve hot.
  • Can serve with white bread croutons or cold cooked pasta.
Royal Stafford – Blossom Time from the 1950s

Kefirowe with Fruit

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.

Ingredients

  • 350g plain flour
  • 2 teaspoons of baking powder
  • 175g of granulated sugar
  • 2eggs
  • 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

Method

  • 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

Pork with Sour Plums

My holiday in Poland earlier this year has inspired many new recipes and posts.

This one was from a meal of slow cooked belly pork with caramelised sour plums and roast potatoes, which I had at the Gvara Restaurant.

 

I tried doing caramelised plums but did not have any success, as it was the sourness I liked, I did the plums a different way.

This works well with plums that are not quite ripe, I used small ones from the supermarket, the sort they say will ripen at home (I find they never do!).

Sour Plums

  • 4-5 per person depending on size.
  • Simmer whole with some water and a little sugar in a shallow wide pan with a lid till soft.
  • Keep taking off the lid and stirring and adjusting the heat etc.
  • You do not want a lot of liquid .
  • Aiming for cooked but still sour – add a little sugar at end if needed.

 

Roast Pork with Sour Plums

I roasted a joint of pork loin – I think that is much nicer than leg of pork.  You could just grill pork chops for this.

Serve the pork with the plums.

Served on Royal Doulton Tapestry 1966 – 1988.

 

Slightly Chinese Style Slow Cooked Belly Pork

 

Ingredients

  • Large piece of belly pork
  • 1 can of Jamaican fiery ginger beer – regular with sugar (NOT sweetener)
  • Sliced piece of peeled root ginger – around 8cm long (finger length)
  • 3- 4 crushed garlic cloves
  • Several long chilies, fresh or dried.
  • 3-4 grains allspice or cloves.
  • 3-4 bay leaves
  • 8 black peppercorns

Method

  • Place everything in a slow cooker and cook for at least 4 hours (often more)– till flesh is soft.
  • Remove from juices and cut into thick slices to serve. 

 

 

Served on Royal Doulton Tapestry 1966 – 1988.

Krystyna’s Plum Cake

I have very fond memories of the first time I tasted this cake, it was a very warm, late summer’s day in the land of a thousand lakes in North East Poland – the Mazurian Lakes.

 

 

My cousin Krystyna went outside and came back in with one basket of eggs she had collected and another of ripe plums from one of the trees outside.  We set to and made this cake to her recipe, calling in the other cousins to eat it as soon as it was cool enough!

The contrasts between the texture of the cake and cooked plums and also the sweetness of the cake and the slight tartness of the plums make this a cake to remember.

The use of oil means this is a relevantly modern recipe & it is so easy to make.

The original recipe was made using metric cups but I have converted it to weights as I am happier using these.

I make this using Victoria Plums.

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Ingredients

350 – 400g of plums  –  small plums are best

4 eggs

170g granulated sugar

200g self raising flour

60ml sunflower oil

Icing sugar – to dust

Method

Pre heat the oven to Gas mark 4 – 1800C

Take a roasting tin around 22cm by 31 cm and use one piece of greaseproof paper to line the 2 long sides and the base.

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Cut the plums into quarters and take out the stones.

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Whisk the eggs and sugar until the mixture is thick and creamy.

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Add the oil and the flour and lightly beat everything together to make a thick batter.

Pour the batter into the roasting tin.

Place the cut plums, skin side down in rows on the batter until the top is full – they will start to sink – do not worry.

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Bake for 30 to 35 minutes.

Dust with icing sugar when it has cooled slightly.

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Cut into squares to serve.

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Tea plates are Counterpoint (1973 – 1987) by  Royal Doulton.

Note

If you have any cake left, it is better not to cover it with too airtight a cover as it will go soggy.