Fruity Ribs

My Polish friend who lives in Leeds often goes back to Poland to visit relatives and to have a holiday.

This summer she brought me back a recipe book which covers  a year of meals (365 meals) divided into 4 sections – namely the 4 seasons.









There are lots of lovely recipes in the book and I am sure I will be trying many of them.

Here are two I have tried already – adapted slightly to make life easier!

Recipe 1 (autumn)

1 or 2 racks of pork ribs

2 tablespoons of raisins or sultanas

120g of ready to eat prunes

120g of ready to eat apricots

3-4 tablespoons of plain flour

3 large onions – chopped

500ml dry red wine ( more might be needed or some extra water)

4 peppercorns

4 grains of allspice

4 cloves

1 teaspoon of  dried marjoram or Italian herbs

1/2 teaspoon of salt

3 – 4  eating apples (best if quite tart – such as Granny Smiths)

Sunflower oil for frying


Place the apricots & raisins in a bowl and cover them with hot water and leave for around 30 minutes.

Pre-heat the oven to GM3 160°C.

Chop the ribs into 2 rib portions.

Put the flour onto a plate and then flour the ribs on both sides.

Fry the ribs lightly in hot oil on both sides.

Place the ribs in the bottom of a oven proof dish which has a lid.

Fry the onions until golden.

Slowly add some of the liquid from the soaked fruit and cook together mixing it well.

Add this to the ribs in the dish.

Add the peppercorns, allspice, cloves, marjoram and salt.

Pour the red wine over the rib mixture.

Place in the oven for around 45 minutes.

Cut the soaked apricots into strips and add these, the prunes and the raisins to the dish and give the mixture a stir.

Place back in the oven and cook for around 90 minutes to 2 hours until the meat is tender.

Check on the liquid level during this time and add wine or water if needed.

Remove the core from the apples and cut them into quarters (leave the skin on).

Place the apples, skin side down, on top of the ribs and place the lid back on.

Put the dish back in the oven for around 20 minutes.

When serving, place the cooked apples on top of the ribs and sauce.

Serve with boiled potatoes or rice.



Recipe 2 (spring)

Start this the evening before


1 or 2 racks of pork ribs

4 -5 tablespoons of runny honey

750 ml of apple juice (more might be needed)

Juice & finely grated rind of 1 lemon

100g of ready to eat prunes

3 -4  large tart apples (I used Bramleys)

3 cloves

Piece of cinnamon bark – around 10cm long


Chop the ribs into 2 rib portions.

Coat both sides of the ribs with the honey and place them in a non-metal dish and sprinkle the lemon rind on the top.

Cover the dish and place it in a fridge overnight.

Next Day

Pre-heat the oven to GM3 160°C

Place the ribs into an oven proof dish which has a lid.

Add the cloves and cinnamon bark to the dish.

Peel, core and thickly slice the apples & sprinkle lemon juice on them.

Arrange the apples and prunes over the ribs.

Pour the apple juice over the contents.

Place the lid on top of the dish and put in the oven.

Cook for around 2 – 3 hours until the meat is tender.

You might have to add more apple juice when you check on the progress



Instead of ribs you might want to use slices of shoulder pork (750g  – 1kg) the method is just the same.

I tried this with recipe 2 – the one with the apple juice.


Served here with boiled new potatoes and brussel sprouts à la Polonaise.

Serving dishes  are Carnation by Royal Doulton, 1982 – 1998




Drożdżówka – Yeast Cake

The Polish word for yeast is drożdże and drożdżówka is any sweet cake or bun made using yeast.

Often the cake is a large flat cake ( placek) made in a large roasting tin.

This yeast cake is made with plain flour not strong flour and the mixture is mixed with a wooden spoon to form a soft mixture and is not kneaded.

My late father has two cousins living in Białystok, North East Poland, they are both wonderful cooks.

This yeast cake is based on a recipe given to me by one of these aunties.

As with any recipe made with yeast, timings are so unpredictable depending on many variables including the room temperature.

I always bake with yeast when I am at home for most of the day with other activities to do whilst waiting for the dough to rise etc.


Yeast Cake

400g plain flour

250ml of tepid milk

1 egg

2 tablespoons of granulated sugar

1 tablespoon of sunflower oil

150g of raisins or sultanas

10g of fresh yeast or 5g of dried yeast

Crumble Topping

2 tablespoons of plain flour

1 tablespoon of butter

1 tablespoon of granulated sugar


Mix the yeast with 2 tablespoons of the milk and 1 tablespoon of the sugar and leave this till it starts bubbling.

In a bowl whisk together the egg  and 1 tablespoon of the sugar.

Add the oil and whisk again.

Add the milk and the raisins or sultanas and mix well.

Add the flour and mix this all together with a wooden spoon to form a very loose, soft dough.

Cover the bowl with clingfilm or a cloth and leave in a warm place to rise.

Make the crumble topping by rubbing the butter into the flour until the mixture resembles bread crumbs and then stir in the sugar.

Grease and line a large roasting tin.

25cm x 34 cm or 22cm x 32cm.

Put the risen dough into the tin – use a spatula to spread it out.

Sprinkle the crumble mixture over the top and leave to rise again.



Pre-heat the oven to  GM6 – 200°C.

Place the risen cake into the oven and bake for 15 minutes.

Then lower the temperature to GM5 – 190°C and bake for another 10 minutes – keeping an eye on this and cover with foil if it looks like it is burning.

You might want also want to move it down a shelf for the last 5  minutes.

Leave to cool in the tin for about 5 minutes then take it out and remove from the greaeproof paper – so it does not go soggy on the base.


Served on Sonnet by Royal Doulton, 1971 – 1998.

As with most yeast cakes this is best eaten as soon as possible as it will soon go stale – you might need to invite round lots of friends and family!

If all is not eaten on the day of baking, I cut the cake into slices and pack into a plastic container and freeze – these are then toasted and served with butter at a later date.







Toasted and buttered yeast cake served on Las Palmas by Aynsley from the 1960s.


The dried fruits added can be varied  and I have made this with raisins, mixed peel and 1 teaspoon of mixed spice.





Served on Counterpoint by Royal Doulton, 1973 – 1987.

Other dried fruit options can be used, such as apricots, cranberries, pears or prunes and so on,  chopping larger fruits into small pieces.

I made this with apricots, sultanas and a 1/4 teaspoon of vanilla essence.


The dried fruits add sweetness to the cake and I think the small amount of sugar works well – you can if you like add a few extra tablespoons of sugar.





Cabbage & Orange Salad

Here is a salad made with one of Poland’s favourite vegetables – cabbage –  and is one I have been making for many, many years since it was given to me by one of my cousins (British born like me) who lives in Wembley.

However it is not a classic Polish salad because it contains oranges which would have been a luxury item in times gone by and certainly in communist times when nothing was imported that was not strictly necessary.

There are just 3 main ingredients & a couple of options for the dressing.

The amounts here are just a guide  – for example – I just usually add a handfull  of raisins – this time I weighed them.


Around half a small white cabbage

2 Oranges

80g Raisins

Dressing – mayonnaise or yoghurt  or a mixture of the two

A pinch of salt & pepper to taste.


Peel the oranges, cut them into slices, separate the segments and then chop these into small pieces.

Finely shred the cabbage







Mix the oranges, raisins & cabbage together.

Add the dressing (see below) and mix well together.

You can add salt and pepper here if desired – I find just a tiny amount is needed.

Served here in Royal Doulton, Carnation, 1982 – 1998


  1. Mayonnaise – I use Hellmann’s – original or light
  2. Greek yoghurt
  3. Mayonnaise & Greek Yoghurt
  4. Any of the above with some extra orange juice.

I tend to make this salad a while before it is needed as with the magic of osmosis – raisins become plumped up with the juice from the oranges & the dressing becomes sweet from the sugars in the raisins.

This salad goes well with roast dinners, cold smoked meats and Polish style sausages.





Seler – Celeriac – Celery

Today,  4 July 2016, is the first Anniversary of my blog!

What an interesting year it has been for me with all the reading & research, cooking & photographing  and the writing.

I do hope you are all enjoying reading my posts & God willing this is the start of another interesting year.

This will be my 58th post &  I am going to  write about  a  very popular vegetable in Poland.

Seler – Celeriac – Celery

The word seler in Polish is used for both celeriac and celery and in fact celeriac is a just a variety of celery (Apium graveolens).

Celeriac is mentioned in Homer’s Odyssey where it is called selinon.

Now for a little plant biology – in English the stems of the plant are known as celery and they  are long with leaves at the top.

Whereas in the variety known as celeriac – it is the hypocotyl – the swollen enlarged stem above the root and below the leaves  – which is eaten. The leaves come off the top of this swollen stem. (Celeriac is often classed as a root vegetable but it is not the root.)

Celeriac has not been around in the shops in England for that long and last week I bought one in Marks & Spencer’s and it had a label on it saying “NEW“.

Years ago when I looked at my Polish cookery book and it talked about grating seler – celery I used to think oh, how very odd – I wonder how that comes out – I now realise  that they  were referring to grating celeriac.

In Poland you are much more likely to be served celeriac than celery  and it is a very popular vegetable which can be eaten both raw and cooked and is used in a variety of salads.

I have been trying out some salads both with raw & cooked celeriac including some old favourites.  Celeriac has a delicate flavour and easily picks up the flavours of the other ingredients.

Dressings for the salads include mayonnaise, soured cream, natural thick yoghurt & my favourite grated horseradish (I use a bought sauce.)

I have given details of the dressing I have used in the following recipes but they are easily interchangeable.

Salads Using Raw Celeriac

For the following recipes you will need to peel the celeriac – use a peeler if you can as using a knife can take too much off. You then need to grate the celeriac.

Lemon juice is needed to prevent the grated celeriac discolouring.

Simple Celeriac Salad


Grated celeriac – around half of one

Juice of 1 lemon

2 small tart apples such as Granny Smith – grated


Soured cream


Make the dressing by mixing mayonnaise and soured cream together, I tend to use equal amounts.

Mix the grated celeriac & grated apple together.

Pour the lemon juice over them.

Add the dressing bit by bit – you want to coat the ingredients but not have lots of excess dressing.

Celeriac with Raisins & Walnuts Salad

Grated celeriac – around half of one

Juice of 1 lemon

2 small tart apples such as Granny Smith – grated

Raisins – approx 1/2 a cup

Chopped walnuts – approx 1/2 a cup


Soured cream

Horseradish sauce


Make the dressing by mixing mayonnaise and soured cream together – equal amounts – and then add 1 to 2 large tablespoonfuls of horseradish sauce.

Mix the grated celeriac & grated apple together.

Pour the lemon juice over them.

Add the raisins & the chopped walnuts


Add the dressing bit by bit – you want to coat the ingredients but not have lots of excess dressing.

Celeriac & Orange Salad

Grated celeriac – around half of one

Juice of 1 lemon

2 small tart apples such as Granny Smith – grated

Raisins – approx  1/3 of  a cup

2 oranges

Thick yoghurt

Soured cream

Horseradish sauce


Squeeze the juice from 1 orange & pour this over the raisins.

Leave this for a couple of hours so that the raisins plump up.

Make the dressing by mixing equal amounts of yoghurt and soured cream together and then add 1 or 2 large tablespoons of horseradish sauce.


Mix the grated celeriac & grated apple together.

Pour the lemon juice over them.

Peel & then chop the other orange and mix this with the soaked raisins.

Add the dressing bit by bit – you want to coat the ingredients but not have lots of excess dressing.

Salads Using Cooked Celeriac

You can cook the celeriac by boiling it in water but I have found that it is much easier to steam it.

If there is still any soil on the celeriac then wash this away with water first.

If your celeriac is large you might want to cut it in half and just use half & use the other half for something else.

Steam the celeriac – it will need at least 20 minutes.

You can use a cake tester to see if it is cooked.

Leave it to cool – I leave mine in the steaming pan with the lid on.

When it is cold peel away the outer “skin”

Chop the celeriac into rough cubes or chunks.

These cooked cubes are then the basis of many different salads.

You can use the cooked celeriac in many salads instead of boiled potatoes as in the classic  Polish Potato Salad with peas & carrots in mayonnaise.

The potatoes in the above salad can be replaced with celeriac.

Celeriac & Gherkin Salad


Chopped cooked celeriac  –  around half of one

1  tart apple such as Granny Smith – grated

Lemon juice

1 chopped gherkin

1 chopped onion – red looks good.



Mix the chopped cooked celeriac and the grated apple together and some lemon juice.

Add the chopped gherkin and onion.



Add a couple of large tablespoons of mayonnaise and mix it all together.

Celeriac Salad with Hard Boiled Eggs


Chopped cooked celeriac  –  around half of one

1  tart apple such as Granny Smith – grated

Lemon juice

2 or 3 hard-boiled eggs chopped

Large handful of raisins or sultanas

1 chopped onion – red looks good.

Thick yoghurt

Horseradish sauce.


Mix the chopped cooked celeriac and the grated apple together and some lemon juice.

Add the chopped onion.

Add the raisins (or sultanas)

Add  the chopped hard boiled eggs.

Mix a dressing using 2 to 3 tablespoons of thick plain yoghurt  and 1 or 2 tablespoons of horseradish sauces and mix the other ingredients.

Leave this for around half and hour so that the flavours can mingle.



If you hard boil very fresh eggs they are very difficult to peel -it is easier to use older eggs.

Celery, Peanut & Sultana Salad

This recipe is one I got for one of my sisters many years ago and although this is not a traditional Polish salad it has become one of my trusty recipes as it is so easy and as it is best  to make it sometime ahead there is no last minute stress when making it.


4 long celery stalks

Around 1/3 cup of salted peanuts

Around 1/3 cup of sultanas



Chop the celery into fine slices.

Mix with the peanut and sultanas.

Add 2 or 3 tablespoons of mayonnaise.


Leave for at least  half an hour before serving – I usually make this several hours beforehand.

Now for a little science to explain why the dressing taste so sweet  and is more runny than when it started.

Osmosis is the movement of water across a semi-permeable membrane from an area of high water concentration to an area of low water concentration to try to equalise the concentrations on both sides.

Cells in the plant ingredients have semi-permeable membrane.

The salt on the peanuts causes water to leave the celery and go into the mayonnaise, this water then enters the sultanas causing them to plump up.

The above is true when you mix many salads but especially here with the salt on the peanuts and the dried fruit.