Tag: White Cheese

Pear & Walnut Salad

  • A very simple and slightly sweet salad.
  • Good with hot roast meats, chicken or duck.
  • Or even serve as a light lunch with bread and butter.

Ingredients

  • 2 large pears – peeled and chopped.
  • 100g walnuts – chopped
  • 100g crumbly white cheese – dry twaróg, Wensleydale or Lancashire
  • Mixed salad or shredded lettuce
  • *
  • Juice of 1 lemon
  • 1 tablespoon of honey
  • 1 tablespoon of virgin olive oil

Method

  • Put the salad leaves or lettuce at the base of the serving dish.
  • Mix the pears and walnuts together.
  • Put these on top of the salad leaves.
  • Crumble the cheese on top.
  • Mix the dressing together and pour over the top.
  • Mix the salad together and serve.

Pierogi leniwe

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.

Ingredients

  • 400g of twaróg (curd cheese), yoghurt cheese or  a white, crumbly cheese.
  • 3 egg yolks
  • 160 – 200g of plain flour
  • ½ teaspoon of salt

Method

  • 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.

IMG_20151020_094418143

 

 

 

 

  • 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.

Kopytka z serem- Cheesy Potato Dumplings

I wrote about kopytka – Polish potato dumplings a good while back.

Since then I have tried another version which uses cheese as well as potatoes.

Traditional recipes use twaróg – Polish curd cheese – I have found that crumbly, white, mild, English cheeses such as: Cheshire, Lancashire or Wensleydale are also good.

Whilst looking at many recipes, I saw that the proportions of boiled potatoes to cheese varied greatly.

I have gone for roughly equal weights of boiled starchy potatoes to cheese.

The exact amounts are not critical but you must use starchy potatoes such as King Edward or Maris Piper.

IMG_20150910_122355675

Serve with either melted butter, à la Polonaise (buttered breadcrumbs) or skwarki (crisp, fried, small squares of bacon) or a hot sauce such as mushroom.

Ingredients

  • 300g of boiled starchy potatoes
  • 300g of twaróg (curd cheese) or white, crumbly cheese such as Lancashire
  • 2 egg yolks
  • 160 – 200g of plain flour
  • Salt
  • Oil to add to water for boiling

Method

Use a large bowl and put the cold boiled potatoes into the bowl.

Crumble the cheese and add it to the potatoes and mash them both together.

Add the yolks to the mixture.

Add a little salt.

Weigh out the flour to give an idea of how much is needed; this will depend on the type of potato 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 this in 4 batches.

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.

IMG_20151020_094418143

 

 

 

 

 

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.

Served on –

  • Royal Douton – Carnation – 1982 – 1998
  • J & G Meakin – Topic – around 1967
  • Wedgwood – Chelsea garden – early 21st century.

Here served as suggested above with  melted butter, with skwarki (crisp, fried, small squares of bacon) and a gulasz.