Kulebiak with Cabbage & Mushrooms

  • Kulebiak is the nearest there is in Polish Cookery to a pie or a pasty.
  • It can be made with a yeast dough, a short crust type of pastry or puff pastry.
  • It is very much a large version of   paszteciki – the small savoury pastries,  which I posted in November 2019.
  • Popular fillings include cabbage & mushrooms of various sorts, hard boiled eggs and fish.
  • Many people serve this for Wigilia –  the Christmas Eve meal.
  • Sometimes the several fillings are put in as layers.
  • Here I have made it with a yeast dough with a fresh cabbage and fresh mushroom filling.
  • It is best served hot.
  • *
  • In the early part of the 20th century Auguste Escoffier, the French chef, wrote about this dish and called it Coulibiac.
  • Was this the start of dishes such as Salmon en croute?

Ingredients – Yeast Dough

  • 250g plain flour or a mixture of spelt & plain flour
  • 1 tablespoon of dried yeast
  • 1 teaspoon of granulated sugar
  • 125-150ml of milk
  • 1 egg & 1 yolk
  • 40g butter – melted
  • 1/2 teaspoon of salt
  • 1 egg white & water for a glaze

Method – Yeast Dough

  • Put 50g of the flour into a bowl.
  • Add the yeast and sugar.
  • Add enough of the milk to make the mixture as thick as double cream.
  • Leave in a warm place to bubble and froth up.
  • *
  • Place the rest of the flour into a bowl.
  • Add the salt and mix.
  • Lightly beat the whole egg  and the yolk together.
  • Add the egg mixture to the flour.
  • Add the yeast mixture to the flour.
  • Start to mix together using a wooden spoon.
  • Slowly add as much milk as needed.
  • Bring the dough together using your hands until it leaves the side of the bowl.
  • Knead the dough lightly until it is smooth.
  • *
  • Flatten the dough into a rectangle.
  • Slowly pour on the butter and fold over the dough.
  • Keep kneading the buttery dough until it is all incorporated.
  • Knead a little longer until you have a nice glossy ball.
  • Put the dough back into a bowl.
  • Cover with a cloth or a shower cap and leave to rise in a warm place.
  • *
  • Grease a baking tray.
  • Take the pastry and shape into a rough rectangle.
  • Roll out into a large rectangle around a finger width in thickness.
  • Place the cold filling in the centre lengthwise.
  • Fold the two long sides over the filling so the pastry just meets and is not too thick.
  • Fold over the short sides.
  • Turn the roll over so the “seams” are underneath.
  • Place on the baking tray, cover and leave to rise.
  • *
  • Pre-heat the oven to GM4 180 °C.
  • *
  • Lightly beat the egg white with a little water and brush this on the top.
  • Bake in the oven for around 1 hour.
  • *
  • Best served hot – but still good cold
  • Cut into thick slices to serve.

Ingredients – Filling

  • Small head of white cabbage or sweetheart cabbage.
  • 250g of mushrooms
  • 1 large onion
  • 100g of butter
  • 2 or more hard boiled eggs
  • Salt & pepper to taste

 

Method

  • Shred and then chop the cabbage into small pieces.
  • Chop the onion into small pieces.
  • Chop the mushrooms into small pieces.
  • Melt the half the butter in a large deep frying pan.
  • Slowly cook the onions and the cabbage but do not brown.
  • Cover with a lid and let them simmer till they are both soft.
  • Stir occasionally – you might need to add a little hot water.
  • In another pan melt the rest of the butter and fry the mushrooms.
  • Add the mushrooms to the cabbage and onion mixture and mix well.
  • Heat gently together to remove all the excess liquid.
  • Leave to go cold.
  • Rough chop the hard boiled eggs and add them to the mixture.
  • Season to taste.

Notethis might be more filling than you need – you can always freeze what is left 

Served on a vintage Pyrex platter and Royal Doulton – Carnation plates – 1982-98

 

 

Cranberry & Apple Soup

  • This fruit soup is is both refreshing and warming in the winter.
  • Do not make it too sweet – it needs to be slightly tart.
  • Just like other soups this is served as a first course.
  • This soup is delicious served hot.
  • *
  • Although not traditional I think it could be super for Wigilia (Christmas Eve).

Ingredients

  • 300g cranberries
  • 2 large cooking apples
  • 100g granulated sugar
  • 2 tablespoons of potato flour or cornflour
  • Small cinnamon stick
  • 8 cloves or allspice grains
  • 1 – 1.5 litres of water
  • *
  • Little sponge cakes  to serve

Method

  • Put the water and spices into a large saucepan.
  • put the cranberries into the pan.
  • Peel and core the apples, chop into large pieces and add them to the pan.
  • Bring to the boil then simmer with a lid on the pan till the fruits are very soft.
  • Remove the spices.
  • Leave to cool a little and purée the liquid.
  • You will find there is a lot of foam and cranberry skins on the top – remove these with a slotted spoon.
  • You might want to sieve the remaining liquid through a sieve.
  • Add the sugar to the liquid and bring to the boil.
  • 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.
  • Serve with little sponge cakes.

Alfred Meakin – Midwinter – Spanish Garden soup dishes from the 1960s.

Little Poppy Seed Cakes

Christmas is coming up and I have been thinking of making an easier version of makowiec – the Traditional Poppy seed cake.

I have posted versions for larger cakes and for little buns with the traditional poppy seed filling.

Several years ago I got an Austrian cookery book which has many similar recipes to Polish ones and I made some babeczki  or buleczki – little cakes, with a yeast pastry & poppy seed filling for Wigilia from it.

 

I thought I would have another go at these but with some changes.

The poppy seed filling I have changed quite a bit and it is easier than my traditional one. The recipe for the dough I have changed slightly and the shaping method quite a lot.

Poppy Seed Filling

Ingredients

  • 180ml of milk (full fat or semi)
  • Around 100ml of runny honey (extra may be needed)
  • 120g of poppy seeds *
  • 50g of raisins
  • Strong Earl Grey tea
  • Grated zest of 1 lemon
  • *
  • * You can grind the poppy seeds – I used a little electric grinder.

Method

  • Make some strong Earl Grey tea.
  • Put the raisins in a small bowl and cover them with the hot tea and leave till they go cold.
  • Into a small saucepan put the poppy seeds and the milk.
  • Bring to the boil then lower the heat.
  • Simmer gently for around 20 minutes, stirring constantly.
  • Take care not to let the mixture burn.
  • Add the honey and continue heating and stirring.
  • Drain the raisins and add them to the mixture and mix them in.
  • Keep stirring and try and drive off any liquid left.
  • Taste for sweetness – you may want to add more honey.
  • Leave to go completely cold before using.
  • Add the grated lemon rind.
  • *
  • If this is too much filling – you can always freeze some.

 

Yeast Dough

Ingredients

  • 1/2 tablespoon of dried yeast
  • 4-5 tablespoons of milk (full fat or semi)
  • 250g of strong flour
  • Pinch of salt
  • 120g of butter
  • 20g of caster sugar
  • 1 egg yolk
  • 1 egg white for glazing (I always use just egg white now – it does not burn as easily as whole egg)

Method

  • Warm 3-4 tablespoons of the milk to hand heat.
  • Add the yeast and leave it to froth up.
  • Place the flour into a large bowl and add the salt.
  • Cut in the butter with a knife and then make breadcrumbs with your fingers.
  • Stir in the sugar.
  • Make a well in the centre.
  • Add the egg yolk and the yeast mixture.
  • Use a knife at first to bring the dough together.
  • You may need some of the extra milk.
  • Use your fingers to gather all the ingredients into  a ball.
  • Knead the dough for around 5 minutes till you have a smooth dough.
  • Leave the dough to rest for at least 45 minutes – covered with a tea cloth.
  • ******
  • Grease and line several baking trays.
  • Cut the dough into 3 or 4 portions.
  • Roll the dough out thinly.
  • Use a 6cm cutter to cut out circles.
  • Place a small teaspoon of filling on half of the circles.
  • Place a second pastry circle on top.
  • Use a pastry fork to crimp the edges together making sure they are sealed.
  • Glaze with beaten egg white.
  • Pre-heat the oven to GM4 – 180°C (quite low for a yeast pastry!).
  • Bake for 12-13 minutes.
  • Dust with icing sugar whilst still warm.
  • Leave to cool.

You could drizzle with runny lemon icing instead.

Served here on Duchess – tea plates – Poppies from the 1960s.

 

Paszteciki – little savoury pastries

Paszteciki are little savoury pastries often served as a soup accompaniment. They are made with with a pre-cooked filling which sometimes contains meat but vegetable versions are very popular and mushroom or sauerkraut & mushroom ones are very often made for Wigilia – Christmas Eve.

They are shaped like little sausage rolls or diagonal slices cut from a large roll.

I think they are best served warm.

You can make these using many sorts of pastry doughs – the following yeast dough is one that is often used.

Yeast Dough

Ingredients

  • 250g plain flour or a mixture of spelt & plain flour
  • 1 tablespoon of dried yeast
  • 1 teaspoon of granulated sugar
  • 125-150ml of milk
  • 1 egg & 1 yolk
  • 40g butter – melted
  • 1/2 teaspoon of salt
  • 1 egg white used for glaze

Method

  • Put 50g of the flour into a bowl.
  • Add the yeast and sugar.
  • Add enough of the milk to make the mixture like double cream.
  • Leave in a warm place to bubble and froth up.
  • Place the rest of the flour into a bowl.
  • Add the salt and mix.
  • Lightly beat the whole egg  and the yolk together.
  • Add the egg mixture to the flour.
  • Add the yeast mixture to the flour.
  • Start to mix together using a wooden spoon.
  • Slowly add as much milk as needed.
  • Bring the dough together using your hands until it leaves the side of the bowl.
  • Knead the dough lightly until it is smooth.
  • Flatten the dough into a rectangle.
  • Slowly pour on the butter and fold over the dough.
  • Keep kneading the buttery dough until it is all incorporated.
  • Knead a little longer until you have a nice glossy ball.
  • Put the dough back into a bowl.
  • Cover with a cloth or cling film and leave to rise in a warm place.
  • ***********************
  • Pre-heat the oven to GM7 220 °C.
  • Grease several baking trays.
  • Take the pastry and shape into a rough rectangle.
  • Roll out thinly into a large rectangle.
  • Cut the rectangle into two lengthwise so you have two long thin rectangles.
  • Place the cold filling in the centre lengthwise.
  • Fold the two long sides over the filling so the pastry just meets and is not too thick.
  • Turn the roll over so the seam is underneath.
  • Cut the roll into diagonal slices about 5cm thick.
  • Place the pieces on the baking trays.
  • Glaze the pieces with beaten egg white.
  • Leave for around 30 minutes.
  • Bake for 14-15 minutes.
  • Allow to cool a little and then remove from the tray and place on a cooling rack.

Served on Royal Worcester  – Evesham – tea plates –  a design from 1961

Fillings

A variety of  fillings can be used such as ones that you would use for pierogi – Polish filled pasta, for example mushroom or sauerkraut & mushroom or you can  use pre-cooked vegetables, meats and also include hard boiled eggs.

All fillings should be cold when used.

Below are two fillings that I made for my paszteciki.

Fresh Cabbage & Mushroom Filling

Ingredients

  • Small head of white cabbage or sweetheart cabbage.
  • 150-200g of mushrooms (I used the chestnut ones)
  • 1 large onion
  • 100g of butter
  • 2 or more hard boiled eggs
  • Salt & pepper to taste

 

Method

  • Shred and then chop the cabbage into small pieces.
  • Chop the onion into small pieces.
  • Chop the mushrooms into small pieces.
  • Melt the half the butter in a large deep frying pan.
  • Slowly cook the onions and the cabbage but do not brown.
  • Cover with a lid and let them simmer till they are both soft.
  • Stir occasionally – you might need to add a little hot water.
  • In another pan melt the rest of the butter and fry the mushrooms.
  • Add the mushrooms to the cabbage and onion mixture and mix well.
  • Heat gently together to remove all the excess liquid.
  • Leave to go cold.
  • Rough chop the hard boiled eggs and add them to the mixture.
  • Season to taste.

Notethis might be more filling than you need – you can always freeze what is left.

Mushroom Filling

This is a new filling for me using just fresh mushrooms.

Ingredients

  • 250 -300g mushrooms(I used chestnut)
  • 1 onion
  • Around 50g  of butter
  • 3-4 tablespoons of soured cream
  • Salt & pepper to taste.

Method

  • Slice and chop the mushrooms into small pieces.
  • Chop the onion into small pieces.
  • Fry the onion in butter till they are soft – do not brown.
  • Add the mushrooms and fry together.
  • Keep stirring and cook gently till the mushrooms are soft.
  • Add the soured cream and stir together.
  • Heat for a little while to remove excess liquid.
  • Leave to go cold.
  • Season to taste.

Notethis might be more filling than you need – you can always freeze what is left.

 

Uszka – Little Ears – Re-visited

I wrote a long post on pierogi and uszka   over two years ago and this has lots of details on Polish pasta.

This post is an update on how to make uszka in advance and open freeze them.

Uszka –  means ‘little ears’ and traditionally  mushroom uszka are made for Wigila – the Christmas Eve meal  to serve either on their own with butter or floating in barszcz (clear beetroot soup).

I usually make around 250 to 300 uszka on the morning of Christmas Eve.

Last Chritmas I was going to be taking the uszka to my sister’s to cook there and also needed some on another day to cook at home.

I knew that I could make them in advance and open freeze them; so decided that this year I would make them in small batches and freeze them up over the few weeks before Christmas Eve.

In Poland these will have been made with just dried mushrooms, here in England my mother made them with fresh mushrooms with the addition of dried mushrooms when she could get them.  I like them like this the best.

Ingredients – Mushroom Filling

20g dried mushrooms

250g mushrooms – older open ones are better than button mushrooms.

1 onion

1 egg yolk

1 to 2 tablespoons of home-made dried breadcrumbs

Butter to fry the mushrooms

Salt & ground black pepper to taste

Method

Pour a small amount of boiling water into the dried mushrooms and leave these overnight.

You can remove the stalks from the older fresh mushrooms as these tend to be ‘woody’ and then cut the caps into thin slices.

Chop the onion into small pieces.

Fry the mushrooms and onions together in the butter.

Chop the reconstituted dried mushroom (You can save the liquor for other recipes) and add these to the mixture and heat them together for a few minutes more.

It does depend on the mushrooms and the way they are fried as to how much liquid is produced, if you get a lot, then let them simmer gently to evaporate as much as possible or strain some of this excess off (again you can use this liquor in soups or sauces).

Allow the mixture to cool.

The mixture then needs to be minced which used to take me a long time and much effort.  I now use a hand blender which works really well indeed. 

To the minced mixture add the egg yolk and enough breadcrumbs to make a stiff filling.

Add salt and lots of ground black pepper.

You can divide up the mixture into 3 or 4 portions and freeze these in plastic bags or tubs to use at a later date.

 

 

Uszka Dough

The dough is made from flour, egg yolks and water and I have  seen many variations of the recipe.  The following is my mother’s and I think it is the best I have ever used and tasted.

She never used whole eggs, just the yolks and this gives a dough which is soft and not tough and can be easily rolled out.

My mother originally used plain flour and added a tablespoon or two of fine semolina but now that strong flour or even pasta flour is readily available this is what I use the most.

Flour does vary and it is possible to add more flour to the dough as you are mixing it but you cannot add more liquid if it is too dry!

As you mix the ingredients in the first few minutes you should be able to tell if it will be too dry and you can add some more water initially but once it is all mixed together you cannot – if it goes wrong – just start again!

The quantities that I have given work well and but you should allow for extra flour if needed.

Depending on how thinly you roll out the dough, this amount should make around 70 uszka.

Ingredients – Dough

250g pasta flour or strong 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

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.

Cut the dough into quarters.

On a floured board roll out a quarter at a time until you have a sheet of thinly rolled dough.

Now prepare a large tray and cover it with a clean tea towel and sprinkle this with flour.

Have a large surface such as a tray covered with a cotton or linen cloth which has been lightly floured ready  and place the sealed uszka on this until they are all made, do not let then touch each other.

I usually make the uszka from squares of dough, about 4cm square, which are folded.

This time,  I made the shape in a slightly different way – so that I got a much more uniform shape and size.

I cut them out using a 6cm diameter cutter. (I also tried a 5cm diameter cutter which was good as the uszka were smaller but much more time consuming!)

The excess dough can be re-mixed and rolled out again.

Around a small teaspoon of filling is put on  each circle and then they are folded over and the edges pinched together to make a good seal.

The two ends are the brought together and pinched to make a round “ear” shape.

You learn from experience how much filling to put in as too much will make it hard to seal them and if not properly sealed they will burst on boiling.  Do not worry if you have a few mishaps – it still happens to me even with experience – it is hard to salvage one that has gone wrong – just accept that there will be a few that you do not cook.

As you are making them place them on the floured cloth.

 

 

 

 

Open Freezing

You need to have a fairly empty freezer to do this

If you have a extra chill button on you freezer, switch that on.

You will need around 3 baking trays – sprinkle flour on these.

Place  the uszka apart on floured baking trays so they are not touching and place the trays in the freezer for several hours – or even overnight – making sure the trays do not squash each other.

 

 

 

 

Once they are frozen, pack the uszka into boxes.

Cook them  straight from frozen by dropping them individually straight into boiling salted water – 8 to 10 at a time.

As they cook they will float to the surface, let them boil for 2 to 3 minutes and then remove them with a slotted or perforated spoon and put into a colander above a pan for a few seconds to drain and serve.  Continue boiling batches in the same water.

Uszka are served with melted butter or they can be served floating in a clear soup such as rosól – clear chicken soup or in barszcz – beetroot soup.

 

 

 

The convention is to serve three or five uszka in each dish.

 

 

 

 

 

 

 

Any that are not eaten should be spread out so that they cool with the melted butter around them.

P1040527

 

 

 

 

 

 

later, you can then fry them up gently so they are golden in parts.

A new tradition which was stared by my mother is on Christmas Day morning to have uszka fried with bacon and eggs, we always make sure we have some saved!

 

 

 

The Verdict

So much easier making the uszka in advance, so I will continue to make them like this, slowly over the weeks before Wigilia.

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.

20180916_153212

 

 

 

 

 

 

 

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

Sauerkraut & Mushrooms

Sauerkraut & Mushrooms  is often one of the dishes  for Wigilia (Christmas Eve) when meat is not eaten.

Ingredients

  • 1 large jar  of sauerkraut – around 800 – 900g.
  • 20 – 30g of dried mushrooms
  • 1 tablespoon granulated sugar
  • 1 onion – finely chopped
  • 2-3 tablespoons of plain flour
  • Butter or oil for frying the onion
  • Ground black pepper
  • *
  • The acidity of sauerkraut varies very much and homemade is often not as acid.
  • Rinsing bottled sauerkraut before use will lower the acidity.
  • *
  • The amount of  sugar  you add to the dish is a personal preference – if rinsed 1 tablespoon should be enough – if not rinsed you might need around 3 tablespoons.

Method

The evening before you want to make this dish place the dried mushrooms in a small bowl and cover them with boiling water and leave them overnight.

  • Cut the reconstituted mushrooms into strips.
  • Put the strips and the liquor into a saucepan and simmer them for around 5 minutes.
  • Drain the sauerkraut and keep the liquid (you might want to use it to adjust the acidity of the dish).
  • Rinse the sauerkraut with cold water.
  • Place the sauerkraut in a large saucepan and pour boiling water over it until it just covers it.
  • Add the sugar.
  • Bring to the boil and then cover the saucepan with a lid and let it gently simmer for around 10  minutes.
  • Add the mushrooms to the sauerkraut and mix together.
  • Continue heating either gently on top of the stove or put the pan with the lid into a low to medium oven.
  • Cook until the sauerkraut is soft.
  • Fry the onions until they are golden.
  • Sprinkle the flour over the onions and heat gently to brown the flour.
  • Add spoonfuls of liquid from the sauerkraut mixture to the onion mix.
  • Stir and heat to form a thickening roux/paste.
  • Add this to the sauerkraut mixture and mix throughly .
  • You can then serve this straight away or put it back in the oven for around 5 minutes.
  • Sprinkle ground black pepper on the top before serving.
  • Served here in Carnation by Royal Doulton, 1982 – 1998.
  • Serve with rye bread or boiled potatoes and hot roast pork or cooked Polish sausages.
  • For Wigilia (Christmas Eve ) this  would just be served as a separate dish.

 

 

 

 

 

 

 

 

 

 

 

Dried Fruits at Christmas

  • In Polish households fruits that have been dried from the summer often feature as one of the 12 dishes at the evening meal at Wigilia – Christmas Eve.
  • The main fruits that were dried were: apples, pears & plums.
  • The dishes are easy to make but you need to start the process 2 or 3 days before hand.
  • I use hot black tea to reconstitute the fruits & often using Earl Grey Tea to give it a little twist but you can use just hot boiled water.

Prunes

A good deal depends on the quality of the prunes and Agen prunes from France are the best.  You need to find good plump large prunes which still have the stones in them. However these last two years I have had difficulties find these and have had to used stoned prunes.

Ingredients

  • 500g prunes
  • 1 litre of hot tea – Earl Grey is good
  • 2 tablespoons of rum

Method

  • Place the prunes in a large bowl.
  • Make a jug of hot tea and leave to brew for about 4 minutes.
  • Pour the hot tea over the prunes, if using loose leaf tea, you need to strain it as you pour.
  • Make sure all the prunes are covered by adding more hot water.
  • Leave the prunes overnight to plump up.
  • Put the prunes and liquid (you might need to add some water) into a pan and simmer gently for about 15 minutes then leave to cool.
  • Add the rum when the prunes are cold.

Pears

Ingredients

  • 500g dried pears ( they come as half a pear)
  • 1 litre of hot tea – Earl Grey is good
  • Small piece of cinnamon stick
  • 3-4 whole cloves or allspice seeds.

 

Method

  • Cut the pears in half.
  • Place the pears in a large bowl.
  • Make a jug of hot tea and leave to brew for about 4 minutes.
  • Pour the hot tea over the pears, if using loose leaf tea, you need to strain it as you pour.
  • Make sure all the pears are covered by adding more hot water.
  • Leave the pears overnight to plump up.
  • Put the pears and liquid (you might need to add some water) into a pan, add a small cinnamon stick, 3-4 cloves or 3-4 whole allspice seeds and simmer gently for about 15 minutes 15 minutes, stirring occasionally .  Take care not to cook for too long – you do not want a “mush”.
  • Remove the spices then leave to cool.

 

Dried Fruit Salad

  • My mother used to buy mixed dried fruits to make this & I have bought this in the past from the dried fruit & nut stall on Leeds Kirkstall Market.
  • When I enquired about this – the stall holder said that they had not had this mixture for many years! She did tell me that the mixture had consisted of dried – apples, apricots, peaches, pears & plums.
  • Some people make the dried fruit salad for Wigila (Christmas Eve) using 12 fruits ( another reminder of  the 12 apostles.)  So – raisins, currants, sultanas, cranberries, cherries, figs and other dried berries would be used as well.

Ingredients

  • 500g mixed dried fruits
  • 1 litre of hot tea – Earl Grey is good
  • Small piece of cinnamon stick
  • 3-4 whole cloves or allspice seeds.

Method

  • Cut the larger fruits in half.
  • Place the fruits in a large bowl.
  • Make a jug of hot tea and leave to brew for about 4 minutes.
  • Pour the hot tea over the fruits , if using loose leaf tea, you need to strain it as you pour.
  • Make sure all the fruits are covered by adding more hot water.
  • Leave the fruits overnight to plump up.

 

  • Put the fruits and liquid (you might need to add some water) into a pan, add a small cinnamon stick, 3-4 cloves or 3-4 whole allspice seeds and simmer gently for about 15 minutes, stirring occasionally .  Take care not to cook for too long – you do not want a “mush”!
  • Remove the spices  then leave to cool.

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 Note

When I make any of these at other times of the year, I often serve them with soured cream or plain yoghurt or a mixture of the two.

 

Piernik – Honey Spice Cake – Using Rye & Wheat Flour

Piernik is a cake which has been known in Poland since the 12th century.

The very first recipes used just honey, wheat or rye flour and spices (see notes in previous piernik post for spices)

I have tried a recipe which did just use honey, rye flour and spices – I did not like the result at all, so will not be including that one!

I also tried one which used wheat and potato flour which also did not turn out well.

I then went on to make the recipe below which also uses wheat flour, egg yolks and icing sugar.

I tried this out twice as the first time it did not rise very much, so I doubled the amount of bicarbonate of soda and was pleased with the result.

Piernik with rye & wheat flour

Ingredients

110g rye flour

160g plain flour

160g runny honey

2 egg yolks

100g icing sugar

1 teaspoon of piernik spices (cinnamon : cloves : cardamom – in equal parts)

1/2 teaspoon of bicarbonate of soda

2 tablespoons of cold water.

Method

Pre-heat the oven to Gas Mark 3 – 160°C

Line the tin with aluminium foil, grease the foil and then coat with dried breadcrumbs.

Or

Grease & line  a 2 lb loaf tin or use a paper liner

 

 

 

 

 

 

In a large bowl mix together the rye flour, plain flour and the spices.

In a small saucepan heat the honey to boiling point & turn it off the heat & allow to cool slightly.

Pour the hot honey over the flour and mix well.

 

 

Beat the yolks with the icing sugar until  they are pale and fluffy.

Add this to the flour and honey mixture.

 

Mix the bicarbonate of soda with the water and mix this in.

Put the mixture into the prepared tin & smooth the top.

Brush the top with cold water.

 

 

Bake for around 40 minutes in the long tin & 1 hour  in the loaf tin. Check earlier and cover with greaseproof paper to stop burning if necessary.

 

This piernik is not very sweet and could be split in half and sandwiched back together with powidła  – Polish plum spread (see notes in previous piernik post) and covered in a chocolate coating made from melted butter & dark chocolate.

I just had it sliced and spread with powidła (Polish plum spread) or sour cherry or raspberry jam.

Served on La prune by Jet for Ter Steege in The Netherlands.

Piernik – Honey Spice Cake

Pierna is an old Polish word for spices and  piernik is a cake made with honey and spices.

Some sources say the name is from pieprz – pepper or piorun – thunderbolt or devil – because of its spiciness.

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 very first recipes were just honey, flour (wheat or rye) and spices.

Honey was the original sweetener, long before sugar, and when you travel in Poland you will find many village ladies selling their own honey, the taste varies greatly depending on where the bees have found their flowers and the honey from a forest region is very dark and full of flavour.

Piernik  can vary  from being a soft dense cake to a drier but soft biscuit.

The Polish town of  Toruń is famous for its piernik and  Chopin was very found of this.

Pierniki (plural) coated with chocolate are called Katarzynki –  which means Katherine’s cakes – named after Katarzyna the daughter of one of the bakers.

Similar cakes are found throughout Europe including the French pain d’éspices, the Dutch peperkoek and the German lebkuchen.

Piernik is often translated as  Gingerbread but ginger is only rarely used!

The main spices used are cinnamon , cloves and cardamom with the addition according to different recipes of: aniseed, black pepper, caraway, coriander, nutmeg, dried orange and/or lemon peel and then in later recipes allspice which is from the New World.

Spice Mixture for Piernik

Having looked at many recipes I have made my own basic 3 spice mixture – to which I can add other spices if I want a variation.

I have mixed equal parts of ground cinnamon, cloves & cardamom & saved them in a jar.

 

In Polish shops in England you can buy ready mixed spices for piernik.

This little packet contains around 2 tablespoons.

You can use the mixed spice mixture which is sold by Marks & Spencer which contains: dried orange peel, cassia (a variety of cinnamon), ginger, nutmeg, pimento (allspice) and caraway.

 

 

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.

I have been looking through my many recipe books and there are just dozens of different recipes & I have been trying some of these out.

Many of the recipes have the addition of chopped nuts and/or mixed peel – I have not added these to my tests as I just wanted to try out the “basic” recipe.

Some of the recipes were for large quantities & I have cut them down in size.  Many do not give baking tin sizes or oven temperatures – so I have done a bit of trial and error with some of the ones I have done.

In many of the recipes the dough or batter once mixed up is left for up to 3 weeks before baking.  This indeed is a slow fermentation!

Even if the piernik is mixed and baked on the same day, most of them benefit from being wrapped and left for several days before serving.

The recipes in this post are ones you mix and bake on the same or the next day.

My mother made miodownik  – honey spice cake (which could be classed as a piernik). Hers is a more moist cake using vegetable oil, which is certainly a more modern ingredient.

This first recipe is adapted from a recently bought little cookbook.

The honey used in the book was given as fir tree honey – this would be a dark honey and would make the cake very dark.

(I remember getting some of this when one of my cousins came from Poland – it was nearly black!)

The honey you use will make a difference to the colour and flavour of the cake. I have used a basic clear type honey.

As only honey is used in this recipe, I think this one  is nearer the old recipes.

Piernik 1

Ingredients

450g plain flour

350g runny honey

125g butter or block margarine

Grated rind of a 1 lemon

1 egg – beaten

100ml of milk

1 + 1/2 teaspoons of spices

1 teaspoon of bicarbonate of soda

pinch of salt

Method

Pre-heat the oven to GM4 – 180°C.

Grease and line a large loaf tin – mine is longer than the regular 2lb tin.

Gently melt the butter in a small saucepan.

Mix together the spices, bicarbonate of soda and salt & add these to the flour in a large bowl.

Add the egg, the milk and the lemon rind and mix together.

Add the honey and the milk and mix together till you have a uniform smooth consistency.

Put the mixture into the tin and smooth the top.

Bake for around 50 minutes – checking a little earlier & cover with greaseproof paper it it looks like burning on the top if you need more time.

Leave to cool in the tin.

 

Wrap in foil to store.

The piernik can be dusted with icing sugar, topped with icing or with chocolate icing – of course these are relatively modern additions to the medieval piernik!

Variation

Addition of pepper

I made the piernik as above with the addition of 1/2 a teaspoon of freshly ground black pepper with the spices.

I did not think it added much to the flavour – I was expecting it to be a little peppery!

 

Piernik 2

This little honey recipe book has around 2 dozen recipes for piernik  to choose from! (miód is Polish for honey)

 

 

Ingredients

400g plain flour

1 tablespoonful of butter

120g of granulated sugar

2 eggs

250g runny honey

125ml of milk

1 teaspoon of baking soda

2 teaspoons of spices

Method

Warm the honey slightly.

Put the flour in a large bowl and rub in the butter.

Add the sugar,  bicarbonate of soda and the spices.

Mix in the eggs.

Add the honey

Add the milk & mix to give a very thick batter.

Cover the bowl with a cloth and leave it in a cool place for a couple of hours.

Grease & line a 32cm by 22cm baking tin.

Pre-heat the oven to GM 5 -190°C.

Put the cake mixture into the tin and spread it out.

Bake for around 30 minutes (check earlier  and cover if it looks like burning.)

Leave in the tin to cool.

Wrap in foil and leave for a couple of days .

 

 

 

 

 

 

 

Tea plate is Sonnet by Royal Doulton, 1971 to 1998.

This piernik can be dusted with icing sugar, topped with icing or with chocolate icing.

It can also be cut into 2 slabs which are then sandwiched together with powidła which is a lovely spread – often translated as jam but  is not really a jam.

It is made from fresh ripe plums which are heated and stirred for hours until the water is driven off and you get a thick paste.  The traditional version does not have any extra sugar added.

I bought some in my local Polish shop, I have seen it for sale before in glass jars, this product is in a plastic tub

 

 

Pierniczki – Small Honey Cakes

Pierniczki are a small cake or biscuit version of piernik.

For  Święty MikołajDecember 6thSt Nicholas Day I often buy packets of these glazed with clear or white icing or chocolate (You can get them in lots of shops nowadays including Lidl & Aldi) but sometimes I make them myself as they are very easy & delicious.

Ingredients

280g plain flour

1 teaspoon of bicarbonate of soda

180g of granulated sugar

2 teaspoons of  spice

100g of runny honey

2 eggs

Optional

Icing sugar to dust

Method

Pre heat the oven to GM 5 – 190oC

Grease several baking sheets.

In a bowl mix all the dry ingredients together.

Beat the eggs lightly and mix these and the honey into the dry ingredients.

Place tablespoons well apart on the greased sheets and bake for about 10 minutes.

They do spread quite a bit.

Leave to cool for a few minutes on the tray and then put the on a wire rack to cool and the dust with icing sugar.

Pierniczki – Small Honey Cakes (filled)

The dough for these is made the evening before.

Ingredients

120g runny honey

60g granulated sugar

2 teaspoons of spice

40g of butter

250g of plain flour

1/2 teaspoon of baking powder

1 large egg

Filling

Powidła, apricot or sour cherry jam

Optional

Lightly beaten egg white for a glaze

Method

Heat the honey in a saucepan over a moderate heat and add the sugar and spices, stirring all the time for about 3 to 4 minutes so that the sugar is dissolved but do not let the honey boil.

Remove from the heat and allow it to cool.

In a separate pan melt the butter and then set that aside to cool.

In a large bowl add the baking powder to the flour.

Pour in the honey mixture, melted butter and the egg and mix with a a wooden spoon to form a soft dough.

Transfer to a small bowl and cover with a cloth and refrigerate overnight.

The next day -take out for 15 minutes before using.

Grease several baking sheets.

Pre-heat the oven to GM 4 – 180°C

You need a 6cm round cutter.

Cut the dough into halves or thirds.

Roll out the dough till it is thin and cut out circles.

Place a largish teaspoon of the powidła or jam on the middle of the circle (going for height).

 

 

The more jam the better but it can be hard to seal the circles – takes a bit of practice!

Place another circle on top and press the edges together firmly.

 

You can brush the tops with beaten egg white.

Place on the baking sheet – leaving some space between circles.

 

Bake for 15 minutes – checking earlier as they burn easily.

Leave to cool slightly on the tin before placing them on a wire rack.

 

Dust them with icing sugar.

Served on tea plates – Counterpoint by Royal Doulton 1973 – 1987.

Easy unfilled option

I think once you have tried the jam filled ones, these will be the only ones you want!

However if you want a harder biscuit to decorate with icing  then just place single circles on the baking trays and bake for 8 – 10  minutes – you really need to keep an eye on these as they burn very easily.

These come out as a quite hard biscuit.

These can be decorated with icing or chocolate icing.

 

 

 

 

 

 

 

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