Salmon Spread

  • There are many recipes in my Polish cookery books for a variety of spreads using cooked meat or fish.
  • In Polish this would be called pasta – a paste or a spread.
  • This recipe was given to me by my late cousin who lived near Durham.

Ingredients

  • Small tin of pink salmon
  • 200g of cream cheese or yoghurt cheese
  • Juice of half a lemon
  • *
  • A little soured cream- optional
  • Salt and pepper

Method

  • Drain the salmon from the liquid in the tin.
  • Remove the skin and any bones.
  • Mash the salmon up with a fork.
  • Add the cheese and the lemon juice.
  • Mix it all together to a smooth paste.
  • Add some soured cream to make a softer spread.
  • Season to taste.
  • Put into a bowl to serve or into individual little pots.
  • *
  • Serve with bread, toast or crackers and green salad.
  • Or use as a dip with crudities.

 

Served on an oval plate by Johnson Brothers – Snowhite – 1960-1979

Note

You can use some left over poached fresh salmon instead.

 

Lemon Torcik

  • This is such an easy way to make the lemon and cheese mixture.
  • It is adapted from a recipe on a tin of condensed milk.
  • The bottom layer is made from a biscuit base – I have made a chocolate one.
  • You can adapt this base using different biscuits or omitting the chocolate.* see footnote photos
  • I used a little chocolate to decorate the top and this was enough for me.
  • You could add fruit and syrups or many other options.

Ingredients – Biscuit Base

  • 150g of Petit Beurre(morning coffee or similar) biscuits
  • 75g of butter
  • 50g – 75g of dark chocolate

Method

  • Grease a spring-form or loose bottomed tin with melted butter. (Use a 20cm or 22cm diameter tin).
  • Crush the biscuits in a bowl.
  • Melt the butter in a pan over a low heat then add the chocolate and let it melt.
  • Add the butter & chocolate mix to the biscuits and mix them all together.
  • Press the mixture into the base of the tin and leave it to cool completely.
  • Once cool you can put it in the tin and into the fridge for several hours.
  • You can leave this overnight if you wish.

Ingredients – Lemon Cheese

  • 300g of yoghurt cheese or cream cheese
  • 1 tin of condensed milk (397g weight).
  • Juice and fine grated rind of 2 large lemons
  • *
  • Chocolate flake or grated chocolate to decorate.
  • Lemon rind strands from 1 lemon to decorate.

Method

  • If using your own yoghurt cheese, a good idea is to leave it overnight in a large sieve over a bowl to get rid of excess whey.
  • Put the yoghurt cheese, the condensed milk, the juice and rind of the lemons in a big bowl.
  • Whisk the contents together.
  • Spoon the mixture over the base and smooth the top.
  • Leave in the fridge for several hours or overnight.
  • *
  • Put long strands of lemon rind in around a tablespoon of granulated sugar.
  • Leave for around an hour.
  • *
  • Take great care when removing the torcik out of the tin.
  • Use a long thin spatula to ease the edge.
  • Use a tin to place the cake tin on, to move it apart from the base.
  • *
  • Decorate the edges and the centre with chocolate flake and lemon rind.

Served on tea plates by Greenway Hostess by John Russell –  1960-1979

*The following photos are from a version made  without the chocolate in the base and a fluted loose bottomed tin was used.

 

  • Served on Royal Doulton – Counterpoint tea-plates 1973 – 1987
  • Portmeirion Crazy Daisy cake forks by Sophie Conran from 2009.

Pulpety – Meat & Cheese

  • I came across this version of pulpety  (Polish meatballs) recently and thought I would give these a try as I always have lots of yoghurt cheese.
  • Both beef and pork are used in this recipe and I often do mix these two meat minces together.
  • Dried breadcrumbs are not used in this recipe.
  • The bread is not moistened with milk.
  • The following amounts made 30 pulpety.

Ingredients

  • 200g minced beef
  • 200g minced pork
  • 200g twaróg(curd cheese) or yoghurt cheese (well drained)
  • 2 small onions diced (I might wiz them up in a mini-chopper next time)
  • 2 teaspoons of Italian herbs
  • Fresh white breadcrumbs from a slice of white bread or a roll.
  • 1 egg
  • Salt & pepper
  • *
  • 500ml of chicken stock – can be from a cube or concentrate
  • *
  • 500ml of a sauce of your choice – I used a simple tomato sauce

Method

  • Mix all the ingredients together to a uniform mixture.
  • Hands are best at the end – the mixture is quite sticky.
  • Pinch off small bits of the meat mixture and roll the piece between your hands to make small round balls and place these onto a floured board or tray whilst you make them all.
  • Leave these to chill in a cool place or in the fridge for an hour or so.
  • Pre-heat the oven to GM4-180°C.
  • Heat the chicken stock in a deep wide frying pan.
  • Add some of the pulpety and simmer with a lid for around 5 minutes.
  • Have a large ovenproof dish ready with your sauce.
  • Remove the pulpety with a slotted spoon and add to the sauce.
  • Repeat with the rest of the pulpety.
  • Put a lid on the dish.
  • Cook in the oven for at least 1 hour.
  • You can lower the heat and cook for longer.

Sauces

The varieties here are endless – make one of your favourite sauces for example mushroom or tomato.

You can then serve them with potatoes, pasta, rice or to be very Polish – buckwheat or pearl barley.

 

Served in Royal Doulton – Burgundy – 1959-1981

 

 

Sernik – Simple Version

  • At the end of 2020 I looked at the statistics for my blog.
  • I found that over the five and a half years  – sernikbaked cheesecake is my most looked at post and has been for a few years.
  • As today is The Epiphany – The Three Kings – I thought another version of a Polish Classic would be good.
  • Recently I got this recipe from my cousin in Wembley.
  • This is  a simple version – not very different from my mama’s but does not have any added butter or soured cream.
  • The original recipe was on a packet of bought twaróg.
  • The original recipe used 1 kilogram of  twaróg and as you can imagine it was large!
  • I have cut down the amount of ingredients to make a more manageable sernik.
  • I have adjusted some of the other ingredients as my own yoghourt cheese is always a little “wetter” than the bought twaróg.
  • There is no cake base at all in this recipe – but of course you can add one.
  • Be aware that the cake rises and then collapses on cooling.

Royal Grafton – Woodside – 1940-1959

Ingredients

  • 500g twaróg – yoghurt cheese or cream cheese
  • 4 eggs separated
  • 140g icing sugar & 2 tablespoons & extra for dusting
  • 1 tablespoon of semolina
  • 2 tablespoons of potato flour (cornflour should be okay)
  • 1 teaspoon of vanilla essence or rum

Method

  • Pre-heat the oven to GM3 – 160°C
  • Use a cake liner to line a loose bottomed 20cm or 22cm cake tin.
  • Whisk the egg yolks and sugar together until the mixture is pale and creamy.
  • Add the twaróg or yoghurt cheese and the vanilla essence or rum and whisk all together.
  • Fold in the semolina and the potato flour.
  • In a separate bowl whisk the egg whites till they are stiff.
  • Add the 2 tablespoons of icing sugar and whisk again till stiff.
  • Fold the egg whites into the cheese mixture.
  • Spoon the mixture into the lined cake tin.
  • Bake in the oven for  60 – 70 minutes.
  • Check earlier and cover if it is starting to catch.
  • When the cake is ready switch off the oven and leave it in there for at least 40 minutes.
  • Take out the cake to cool in the tin.
  • Once it is cold – take the cake out of the tin by loosening the outer ring or placing the cake tin with the loose bottom on a tin can and sliding the cake tin down.
    *
  • Dust the cake with icing sugar before serving.
  • *
  • I think this cake is best made the day before you want to serve it – so it is well cooled and set.

Options

  • You can use this basic mix with a number of variations:
  • Chocolate drizzle on top.
  • Mixed peel added to the mixture.
  • Different cake bases.
  • Fruit in thickened syrups served with it.
  • and so on ….

Served on a Vintage glass cake stand and Paragon – hand painted tea plates with a sauce made from thinned down raspberry jam.

Chocolate Limes – Torcik

In England there are some old fashioned sweets called chocolate limes, which I really like. They consist of a crunchy lime coating over a dark chocolate paste centre.

I have been making several chilled cakes – torcik – and thought I would try out a variation based on this chocolate and lime idea.

This torcik is a variation on ones that I made previously with different fruits and bases.

I tried out a few variations on the proportions of the ingredients and decided that just having two layers worked best with a chocolate flake decorations on the top.

  1. Biscuit & chocolate base
  2. Sweet curd cheese with lime jelly

Ingredients

  • 100g of plain biscuits such as petit beurre, morning coffee or rich tea
  • 40g butter
  • 50g dark  chocolate
  • *
  • 300g twaróg or yoghurt cheese (could use full fat cream cheese)
  • 150g icing sugar
  • 80g butter
  • 4 yolks
  • 1 packets of lime jelly
  • *
  •  Cadburys flake or grated dark chocolate to decorate.

Method

  • Use a 22cm diameter loose bottomed or spring-form tin.
  • This is a smaller size than for my previous ones.
  • Lightly rub the base with some butter.
  • *
  • Crush the biscuits into small crumbs.
  • Melt the butter and chocolate gently, stirring to prevent burning.
  • Add the biscuit crumbs and mix well together.
  • Put the mixture into the base of the tin and press it down firmly.
  • Leave till it is cold.
  • *
  • Dissolve the lime jelly in 150ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • *
  • Gently mix in the cool jelly.
  • Pour the mixture over the base.
  • Level the top.
  • *
  • Leave for around 30 minutes so the jelly is starting to set.
  • Decorate  the top with sprinkled grated chocolate or flakes or both.
  • Leave to set – best in the fridge – for at least 3 hours.
  • Take great care when removing the torcik out of the tin.
  • Use a long thin spatula to ease the edge.
  • Use a tin to place the cake tin on to move it apart from the base.

 

Tea plates Waterlily by Taylor and Kent

Cherry Torcik

  • The inspiration behind the flavours in this torcik is from a Black Forest Gateau, which is a chocolate cake with sour cherries and Kirshwasser – a cherry spirit, and often with cream.
  • It is claimed to have been invented in 1915 but other sources say it was in the 1930s.
  • It was very popular in Britain in the 1970s and 1980s.
  • This torcik is a variation on two that I made previously with different fruits and bases.

When making a torcik you need time to let one layer set before starting on the next.

This torcik is composed of 3 layers

  1. Chocolate sponge base
  2. Sweet curd cheese with black cherry jelly
  3. Drained bottled cherries in black cherry jelly

Ingredients – base

Ingredients – cherry layers

  • 300g twaróg or yoghurt cheese (you could use full fat cream cheese)
  • 100g icing sugar
  • 80g butter
  • 4 yolks
  • 1 packet of black cherry jelly
  • *
  • Sweet or sour bottled cherries
  • 1 packet of black cherry jelly

Method

  • Use a 22cm diameter loose bottomed or spring-form tin.
  • Lightly rub the base and sides with some butter.
  • *
  • Melt the butter and chocolate and leave to cool a little.
  • Stir in the cake crumbs.
  • Mix together well.
  • Place on the base of the tin and pat down with a spoon.
  • Leave to go cold.
  • *
  • Dissolve the cherry jelly in 150ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • Gently mix in the cool jelly.
  • Pour the mixture over the sponge base.
  • Level the top.
  • Leave to set – best in the fridge – for at least 3 hours.
  • *
  • Mix up the black cherry jelly as per the instructions with 500ml of boiling water.
  • Leave the jelly to cool.
  • *
  • Drain the cherries from the juice.
  • Arrange the drained cherries over the black cherry/cheese layer.
  • Gently put the black cherry jelly over the cherries – use one spoon to pour this over the back of a second spoon.
  • Leave it to set again in the fridge – can take several hours.
  • Take great care when removing the torcik out of the tin.
  • Sprinkle some chocolate curls or flakes around the serving plate.

 

Tea Plates by Royal Crown Derby – Derby Posies  – 1972

 

 

 

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.

Torcik – with Bottled Blackcurrants

This torcik is a variation on two that I made previously with different fruits and bases.

When making a torcik you need time to let one layer set before starting on the next.

This torcik is composed of 3 layers

  1. Sponge cake base
  2. Sweet curd cheese with lemon jelly
  3. Drained bottled blackberries in blackcurrant jelly
  • For the base I used a kefir sponge cake which I cut into thin slices.
  • I adjusted the ingredients in the lemon/cheese mixture from previous ones and did not use egg whites.
  • I used real fruit juice Polish jellies and bottled blackcurrants.

 

 

Ingredients

  • 500g twaróg or yoghurt cheese (you could use full fat cream cheese)
  • 200g icing sugar
  • 100g butter
  • 4 yolks
  • 1 packet of lemon jelly
  • 1 packet of  blackcurrant jelly
  • *
  • Thin slices of sponge cake – I used my kefir sponge cake
  • *
  • Blackcurrants drained from a jar of bottled blackcurrants (keep the juice)

Method

  • Use a 25cm diameter loose bottomed or spring-form tin.
  • Lightly rub the base and sides with some butter.
  • Using thin slices of sponge cake make a layer on the base of the tin.
  • *
  • Dissolve the lemon jelly in 150ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • Gently mix in the cool jelly.
  • Pour the mixture over the sponge base.
  • Level the top.
  • Leave to set – best in the fridge – for at least 3 hours.
  • *
  • Mix up the blackcurrant jelly as per the instructions with 500ml of boiling water.
  • Leave the jelly to cool.
  • *
  • Arrange the drained blackcurrants over the lemon layer.
  • Gently put the blackcurrant jelly over the blackcurrants – use one spoon to pour this over the back of a second spoon.
  • Leave it to set again in the fridge – can take several hours.
  • Take great care when removing the torcik out of the tin.

Coffee set & plates – Counterpoint by Royal Doulton  from 1973 – 1987.

Note

  • Next time I would pour several tablespoons of the juice over the sponge base.
  • Here I put a little of the the juice on the serving plate and let it soak in before serving.

 

 

 

Hazelnut Meringue & Apricot Cream

Although I  have been using this recipe for many years I just cannot remember where I got it from.

I make the meringue in a nest shape and fill it with apricot cream when I have many people to eat it in one sitting.

Otherwise I make little meringues with 1 tablespoon of mixture on baking sheets.  These can be stored for ages and served with the apricot cream in individual dishes when required.

Ingredients

  • 4 Egg whites
  • 200g caster sugar
  • 75-100g chopped roasted hazelnuts
  • *
  • 1 tin of apricots in syrup
  • Around 200g of yoghurt cheese
  • Around 2-3 tablespoons of icing sugar

Method

  • Use the loose base of a baking tin 25cm in diameter.
  • Lightly grease the circle.
  • Cut a 25cm circle of greaseproof and stick it on the metal circle.
  • Place the circle on a large baking tray – one without sides is best.
  • Pre-heat the oven to GM1 – 140°C.
  • Whisk the egg whites until stiff.
  • Add the sugar and whisk again till stiff.
  • Fold in the chopped roasted hazelnuts.
  • Using up to ½ of the mixture cover the circle on the tin.
  • Using the rest of the meringue put spoonfuls around the edge.
  • Bake for 50 minutes.
  • Turn off the oven and leave the meringue inside for 20 minutes.
  • Take out and leave to cool completely before filling.
  • *
  • Drain the apricots from the syrup
  • Purée the apricots – a stick blender is good for this.
  • Mix the apricot purée with the yoghurt cheese and some of the icing sugar.
  • Adjust the sweetness with icing sugar – you do not want it too sweet.
  • *
  • Put the meringue nest onto a serving plate or stand.
  • Pile the apricot cream into the centre of the nest.

 

 

Coffee set – Elizabethan – Lace – 1966 – 1982

 

Torcik – with Strawberries

There are loads of strawberries in the garden and as I have previously made a torcik with alpine strawberries  – I thought I would make a slightly different version using strawberries.

This torcik has a sponge finger rather than a biscuit base and the lemony curd cheese layer has more butter and egg yolks but the egg whites are omitted.

There does not seem to be an exact English translation for Torcik – the terms icebox cake or no bake cake convey some of the ideas.

This torcik is composed of 3 layers

When making a torcik like this you need time to let one layer set before starting on the next or you will get mixing of the layers.

  1. Sponge Finger base
  2. Sweet curd cheese with lemon jelly (this is a richer mixture than in the alpine strawberry  torcik)
  3. Strawberries in blackcurrant jelly

I have had super results using the following brand of  real fruit juice Polish jellies.

 

Ingredients

  • 500g twaróg or yoghurt cheese (could use full fat cream cheese)
  • 200g icing sugar
  • 250g butter
  • 5 egg yolks
  • 1 packet of light coloured jelly (lemon)
  • 1 packet of dark coloured jelly (blackcurrant)
  • *
  • Sponge finger biscuits – around a packet
  • *
  • Lots of sliced strawberries – enough to cover the surface of the torcik

Method

  • Use a 25cm in diameter loose bottomed or spring-form tin.
  • Lightly rub the base with some butter.
  • *
  • Arrange the sponge fingers over the base of the tin – breaking some up so the whole base is covered.
  • *
  • Dissolve the lemon jelly in 125ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • Gently mix in the cool lemon jelly.
  • Pour the mixture over the biscuit base.
  • Level the top.
  • Leave to set – best in the fridge – for 3 hours at least.
  • *
  • Mix up the blackcurrant jelly as per the instructions with 500ml of boiling water.
  • Leave the jelly to cool.
  • *
  • Prepare the strawberries, remove any stalks and leaves and cut them into slices.
  • Arrange the strawberries on top of the lemon layer.
  • Gently put the blackcurrant jelly over the strawberries – use one spoon to pour the jelly over the back of a second spoon.
  • Leave it to set again in the fridge – can take several hours.
  • Take great care when removing the torcik out of the tin.

 

 

Tea plate – Royal Doulton – Counterpoint – 1973 – 1987