- You might think these are too much trouble compared with making a normal large circular sernik .
- But after making little babeczki, which people liked being able to pick up an individual little cake, I thought I would give them a try.
- They turned out well and very good if you want these for a large number of people.
- The sweet cheese mix does not want to be one that rises too much so I adapted the filling from flat sernik.
- Shortcrust pastry – Kruche ciasto – from 250g plain flour
- This made 24 pastries.
- 200 – 250g yoghurt cheese or cream cheese
- 2 egg yolks
- 50g granulated sugar
- 30g ground almonds
- Fine grated zest of 1 lemon or orange
- 50g mixed chopped peel
- Pre-heat the oven to – GM5
- Butter shallow tart tins.
- Roll out the pastry very thinly.
- Cut out circles to fit and line each tart mould.
- ¾ fill each tart – leaving room for expansion.
- Bake for 15-20 minutes.
- Leave to cool a little before removing them from the tins.
Tea plate by Crown Staffordshire
- Today is the 7th anniversary of my first post on this blog!
- This is my 490th post.
- I have enjoyed doing this so much.
- I still have lots of recipes old and new to try out.
- My friends and relative keep giving me ideas and recipes – long may that continue.
- This recipe is a cross between old and new.
- I found this recipe in an old book and adapted it slightly.
- It is a good recipe for when you do not have a large quantity of cheese.
- The sernik – baked cheese cake, is made in a rectangular baking tray.
- It is really a placek – flat cake.
- Shortcrust pastry – kruche ciasto – is used as a base.
- Best to use a rich buttery shortcrust
- Shortcrust pastry made from around 250 -300g flour
- 300g -350g yoghurt cheese or cream cheese
- 4 egg yolks
- 90g granulated sugar
- 30g ground almonds
- Fine grated zest of 1 lemon
- 50g sultanas
- 50g mixed chopped peel
- Make enough pastry for a 18 x 28cm baking tray.
- Pre-heat oven to GM6 – 200°C
- Grease the baking tray.
- Roll out the pastry thinly to cover the base of the tin and raise up the sides.
- Crimp the sides to form an even pattern.
- Prick the surface with a fork.
- Cover the base with foil and baking beans.
- Bake for 10 – 15 minutes.
- Remove the beans and foil and bake again for 8-9minutes.
- Leave to go cold completely.
- Pre-heat the oven to GM3 – 160°C.
- Mix all cheese, yolks, sugar, almonds and lemon zest together.
- Stir in the sultanas and peel.
- Spread the filling over the pastry to fill the “hollow”.
- Bake for 50 – 55 minutes.
- Turn off the oven.
- Leave in the oven for 20 – 25 minutes.
- Cut into rectangles to serve.
Served on Crown Staffordshire Tea Plate – Design not known.
Optional but not tried – orange zest rather than lemon zest.
- A Polish lady that I had not seen for many years came to visit me.
- We sat in the garden chatting over coffee and cake.
- She mentioned a cake she had not had for many years – Tort Melba.
- She told me it was based around Pêche Melba – Peach Melba.
- However she could not remember the recipe.
- I said I would look the recipe up and make it for her.
- Recipes used peaches, raspberry sauce and instead of vanilla ice cream a vanilla flavoured yoghurt cheese or cream cheese.
- I found there are 3 types:
- A meringue version – tort bezowy – recipe below.
- Several versions used two rounds of meringue sandwiched together.
- It is easier to make a nest (Pavlova style) and place the fillings in that.
- A sponge cake version – 2 will be posted soon.
- A layered jelly version – I tried several versions but was not happy with any of the results.
Ingredients – Meringue
- 4 egg whites
- 200g caster sugar
- 1 teaspoon of potato flour or cornflour
- 1 teaspoon of white wine vinegar
- 2-3 drops of vanilla essence
- Use the loose base of a baking tin 24cm in diameter.
- Lightly grease the circle.
- Cut a 24cm 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 potato or corn flour, the vinegar and vanilla essence.
- 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 80 minutes.
- Turn off the oven and leave the meringue inside for 20 minutes.
- Take out and leave to cool completely before filling.
- Place the yoghurt cheese filling in the centre of the meringue nest.
- Add the chopped peaches.
- Drizzle the raspberry sauce over the top.
Ingredient – Filling
- 200g yoghurt cheese, curd cheese or cream cheese
- 2 – 3 tablespoons of icing sugar
- 2-3 drops of vanilla essence
- 1 tin of peaches, drained and chopped
- Raspberry sauce made with 4 tablespoons of raspberry jam and 1 tablespoon of water – heated together for a few minutes and cooled.
Royal Doulton – Counterpoint tea plates – 1973 – 1987
- 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.
- 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
- 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
You can use some left over poached fresh salmon instead.
- 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
- 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.
- 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.
- 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.
- 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
- 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.
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