It's a pity it's only 2 o'clock in the afternoon... As we'de like to have a glass of delicious cider like this...
Watch this...
cranberry mulled cider from tiger in a jar on Vimeo.
Have a lovely afternoon to everyone!!
Monday, 23 January 2012
Saturday, 21 January 2012
Polish culinary blogs and forums argue about the origin of
this delicious onion cakes. Well, I don’t think this a proper translation for
Cebularze. However, it seems to be ok, so you know what I’m thinking about. Some say that they come from Lublin (eastern
part of Poland), others that they are from Zamosc (further down the eastern
part of Poland), and others that they come from Podlasie (north-eastern part of
the country)... I was just trying to track the history of these scrumptious
onion cakes and found a legend...
A legend says that they the first onion cakes were baked by
Jews. Their origins date back to the time of the King of Poland, Kaziemierz the
Great. Apparently, they were baked for the king by his mistress, Esterka....
In the nineteenth century, from a typical homemade appetiser,
the onion cakes became the pearl of Jewish bakery in the Old Town in
Lublin and Wieniawa (the towns in Poland). People say that before the WWII,
onion cakes were like a big tortillas riddled in the middle. Probably riddled
with knife and sprinkled with the onions. In this place the tortilla was very
thin and crispy, and the rims were puffy. Apparently, it was mouth
watering to have one of those tortillas, freshly baked and hot, and with thin
layer of butter spread.
Cebularze were baked before the war in Kazimierz, Piaski, Szczebrzeszyn.
Today, dozens of bakery bakes them in the region.
Original recipe contains specific type of plain flour (I don’t think
this is available abroad, and can’t even find the proper translation), yeast,
milk, egg, salt and sugar, and butter well. And the shape of the cake is very
important. The ones from Podlasie are more like little bake rolls stuffed with
lightly fried onions. And sour cream is added, they are cut with a glass, and
the onions are fried together with salt, pepper and marjoram.
We used the most traditional recipe possible, found here. However, because we didn’t have any poppy
seeds at home and we’re not really a fans of it, we used a few other ingredients
that composed in beautifully. So, our version of ‘cebularze’, includes ...
250g of wheat flour
1 teaspoon instant yeast
2 teaspoons sugar
1/2 cup milk
1 egg
1/2 teaspoon salt
3 tablespoons butter
A large bunch of spring onions
2 tablespoons of oil
3 large cloves of garlic
1 teaspoon chili flakes
Salt and pepper
Sift the flour into a bowl. Make a little hole and pour some
warm milk (room temperature), pour the sugar and yeasts. Gently stir it.
Sprinkle lightly with flour and leave for 15 minutes - until yeast starts to
work. In the meantime, melt the butter in a pan. Once cooled, pour the butter
and salt into the bowl. Beat the egg lightly. Leave a little to grease the
dough and pour the rest into the flour. Gradually pour the milk and stir. Knead
the dough with your hands for few minutes until elastic. Put the kneaded dough
into a bowl greased with oil, cover and leave in a warm place to rise. The
dough should double in volume. We took about 1.5 hours in a warm place (near
boiler).
In the meantime, chop the spring onions. Fry the onion in
small amount of oil along with the squeezed garlic and chilli flakes. When the
onion has softened add salt and freshly ground pepper. Leave it to cool.
Divide the risen dough into 6 equal parts. Form a ball and
with your hands flatten them (lie a pizza dough). Preheat oven to 200 degrees. Smear
each cakes’ rims with the remaining egg. Stuff the middle with fired onions and
garlic. Bake for about 25 minutes, until golden.
These savoury onion cakes are great with a lager while watching your favourite
film...
Enjoy!!!
Saturday, 7 January 2012
A few days ago, I found myself preparing an Italian pasta with sardines and baked bread crumbs for a dinner, and somehow I discovered the taste of childhood, the taste I haven't been able to revive for years. When I was a child, my Grandma often made for us a homemade pasta with fried breadcrumbs... it may sound strange, but this poor in ingredients dish brings a lot of great moments and warm memories and a smile on my face to this day... It reminds me of homemade pasta noodles laid in Grandma's living room on large sheets of paper to dry... oh, happy days... it was our little 'comfort food', which we used to eat only at Grandma's and she only did it best... Not without reason, many Internet sources and literature defines comfort food as this, prepared according to traditional recipes that may have a sentimental and nostalgic appeal. While successive nutritionists argue and chase in inventing more and healthier food combinations that do not necessarily make us happier, most of us returns to the traditional, typically associated with home warmth and close to us people, meals. This is what make people feel they belong. Macaroni cheese, chocolate pudding, and grilled sausage are maybe not the best for our coronary arteries. And it’s no secret that we consume 'comfort food' during periods of increased stress or negative emotions. But recently I came across a very interesting article in the journal of 'Psychological Science', in which the study of D. Troisi and Shira Gabriel proved that so-called 'comfort food' combats feelings of loneliness. The authors wondered whether the 'comfort food' can make people think about their loved ones and can contribute to their well-being. The results, indeed confirmed it. In one experiment, participants had to write for six minutes about the fight with someone close, to induce a sense of loneliness, while the other control groups had emotionally neutral writing assignment. In each group, most participants wrote about the experience of eating 'comfort food', while others wrote about eating the newly invented dishes. In the next stage of research, each group had to answer several questions to determine their level of loneliness. Participants in the experiment who wrote about the fight with a close person showed high levels of loneliness. But those who generally feel safe in their relationships, as measured before the start of the experiment, was saved from loneliness by writing about food.
The study author, Jordan Troisi says ... “We have found that comfort foods are foods which are consistently associated with those close to us,” says Troisi. “Thinking about or consuming these foods later then serves as a reminder of those close others.”
In his essays, most of the participants wrote about the experience of eating with family and friends. The authors concluded that the food described as a 'comfort food' can serve as a great and simple way to alleviate feelings of loneliness. In another experiment of the same authors, eating chicken soup by participants, caused intense thoughts about the relationships, but only if the chicken soup was considered by them as 'comfort food'.
We do not feel lonely tonight, however lack of sun and a storm outside made us crave for something relaxing, rich in calories, and above all tasty... Thus, using the variety of the British 'comfort food', we gave an old cauliflower gratin a little contemporary twist by adding a little bit of garlic and sweet potatoes. Simple, fast, delicious and perfect for long winter evenings with someone close.
Cauliflower, broccoli and sweet potatoes gratin with cheddar and garlic sauce.
Ingredients for two portions:
1 cauliflower
1 broccoli
2 sweet potatoes
200g half fat cream 'fraiche'
100g extra mature 'cheddar'
Salt and pepper
2 large cloves of garlic
Steam the broccoli and cauliflower until just tender, about 5-6 minutes. Mix the crème fraîche, cheese, salt and pepper and toss with the vegetables. In a separate pot boil sweet potatoes until soft. Then cut the potatoes in slices and pile them in a heatproof dish. We used two deep heat-resistant plates. Pile the veggies with sauce on top of potatoes and top with handful more cheese. Grill until golden in 180 degrees. Serve hot.
Enjoy your meal with someone very close!
Tuesday, 3 January 2012
Here it is! It came in last night of December and it will stay with us until the last night of December 2012... Usually, I don’t like to look back and break down the situation and moments to the ‘first particles’... certainly not out loud... instead, I prefer to thank for what had happened or not happened, thank God... for the fact that I still have those I love around, and for the fact that those unfavourable have already gone... whew... for the fact that what was to be achieved, became such...
And here, I must return to a cake that supposed to appear on the blog a few months ago and somehow it never happened. Either the computer crashed while I was writing the post and then the vein has disappeared and then my memory failed miserably... etc etc. Today, it’s a perfect time to close 2011 with this Polish Style Brownie with Apples from my dear friend, Danusia. I have written once here about distance baking. This time, however I’m the only one who’s baking, and my friends is a chef. On Skype. She indicates the ingredients, how to mix, what to beat and stir... in the meantime, we’re gossiping, sharing another cup of tea... I look into the oven and and I still can’t believe – it’s baked! Compared to my previous Brownie, which was rather of liquid texture, this came out perfectly, thanks to Danusia! It's a pity, we can't share a piece of this delicious cake in real with a lovely cup of hot tea...
Thank you Dear! For being here, not only during baking, and for your support... not just in cooking!
Polish Style Brownie with Apples
1.5 cups of plain flour
1 cup oil
1 cup sugar
3 - 4 medium apples (I used a Bramley apples)
½ teaspoon cinnamon
3 eggs
1 teaspoon of baking soda
2 tablespoons of cocoa
Corn Flour + Butter
Separate the yolk from white. Mix the egg yolks with sugar until light in the mixer. In the meantime, mix the flour with soda. Add the egg yolks and continue to stir. Then gradually add the oil, alternating with flour.
Then, beat the egg whites until stiff and add to the yolks and sugar, stirring constantly. Now, add cocoa mixed with cinnamon. When the mass is smooth, add peeled and cut into small cubes apples. Then smear the baking tray with butter and sprinkle with flour and pour the mixture into the tray. Put the tray into the oven preheated to 60 degrees oven. Then after a few minutes, raise the temperature to 120 degrees so that the dough rise with the temperature, and after another 15 minutes at 170 degrees. At this temperature, bake for about 60 minutes.
As for the New Year's Wish? Hmm... this year without the special one... maybe the only one - a tiny one... Happiness! Whatever it means...
We wish you all Happy 2012!
Daria and Yarek
Saturday, 24 December 2011
Ingredients:
Measure of appetite
Few cubes of nice atmosphere
Pinch of surprises and gifts
Few drops of romantic aroma
A glass of kindness
Few tablespoons of sweet moments
Bunch of closest friends and family
Method:
Combine all ingredients and mix with hot beautiful moments. Pour into a clean bowl of love, decorate with lots of hugs and kindness, sprinkle with little gifts and memories. Bake in the aroma of friendship and understanding. Serve on a plate of acceptance and trust with your family and friends! Enjoy your Christmas dinner!
To all our readers, friends and family, we wish you a Merry Christmas!
Daria and Jarek
Wednesday, 21 December 2011
There are millions of things to love about Christmas... Carols that are sang on the streets, the radiant beams of lights and garlands in a windows, the scent of spruce, orange and cinnamon that fill the air at home... a snow balls that when shaken are releasing familiar sounds of Christmas songs ... It's also a season of magical kindness and caring which spread around like an epidemics...
It is also a tradition that is passed through generations, which I’m drawing on a piece of kitchen notepad... perhaps one day I will pass it onto my children... One of these traditions is waiting for the one and only special dinner and a careful preparation of various delicacies, which is an integral part of the festive season in Poland. Our mothers and grandmothers spent long days on preparing the best home recipes, which they handed down to us carefully. I remember when, as a child a few days before Christmas Eve, I watched my mother bustling around the kitchen stirring, kneading and mixing something... I remember myself peeking into the oven through a little glass window and waiting for the cake to raise... I also remember how I helped to chop the onion for the pickled herrings... brrrr... I probably cried for Poland at the time... :)
Every year in our family home, a typical Christmas Eve dinner included a traditional herrings in sour cream. A few days before Christmas Eve, me and my mother marinated tones of herrings in vinegar and then at dinner they were served in aromatic sour cream sauce and accompanied by jacket potatoes. And this year, me and Yarek won’t miss them in our house too... However, we love to experiment a little, so apart from our traditional herrings we will have a little herring roulades with red pesto.
Traditional herring in sour cream
6 salted herring fillets ala Matias
2 medium onions
400g sour cream (18%)
Freshly ground pepper
1 bay leaf
3 grains allspice
A few days earlier, rinse the herring fillets thoroughly with water and prepare a vinegar marinade.
For this you need: 2 medium onions, 100ml of vinegar (10%), 400ml of water, 8 grains of allspice, 2 bay leaves, salt and pepper and a teaspoon of sugar.
Pour vinegar into a saucepan with water, season with allspice and bay leaves. Add the sugar, salt and pepper (at your discretion). Bring to a boil and cook about 5 minutes. Let it cool for 30 minutes. In the second pot, put sliced onion and blanch them with boiling water and allow to cool. Fill previously preserved jars with a layer of herring fillets cut in chunks and a layer of onion slices. When the jar is full, pour the cooled marinade together with allspice and bay leaves. Seal the jars and set aside in a cool place. Thus prepared herring may be stored for months.
When the Christmas Eve comes, so marinated herring pull out into a bowl, add freshly sliced onions (the amount at your discretion). Mix sour cream with sugar, salt and freshly ground black pepper. You can add a few drops of lemon juice. Mix all ingredients thoroughly. In our family home, we always added a little bay leaf and a few grains of allspice to this creamy mixture to give an extra flavour. Pour the prepared sour cream to the bowl with herrings. And you're done! Serve with jacket potatoes or bread.
Experimental herring roulades in red pesto.
6 slices of salted herring
2 cups olive oil 'Extra Virgin'
Red pesto A small handful of basil leaves
40g parmesan cheese
30g walnuts
1 or 2 cloves of garlic
150g of sun dried tomatoes
A few tablespoons of olive oil 'Extra Virgin'
A touch of balsamic vinegar
Toss all ingredients into a food processor or blender and mix until a paste.
If you have more time, you can also use a mortar. Add a little more olive oil if the pesto is too dry. Transfer to a jar and let stand for some time until flavours are combined beautifully.
Rinse the herring fillets thoroughly under water and dry with paper towels. Cut each fillet lengthwise into halfs in order to obtain two long thin slices. Cover each piece of herring with red pesto generously and roll into a little roulades securing with wooden toothpick. Thus prepared roulades can be now composed tightly in jars previously preserved. Pour olive oil. It is important to thoroughly cover all the herring with oil to prevent rotting. Then gently shake jar to get rid of the air bubbles and twist tightly. Thus prepared herring roulades may be stored in a cool place for months and months. It taste best after a few days when all the flavourings mix together.
Oh happy days!!! Enjoy!
Daria & Yarek
Sunday, 18 December 2011
Well, and again we disappeared for a few moments... that's only because last month was full of events, beautiful meeting, culinary news, and a small kitchen tragedy...
Starting from the fact that this year, autumn arrived to the island like never before... beautiful and long. You can see that only on postcards, full of gold and red colours, surprisingly not so rainy and the temperature outside was just perfect, distracting and inviting for a long walks... so staying indoors was definitely not an option!
We also experienced a small kitchen tragedy... :( Our beloved food processor of a very reputable brand (we will not say which one) could not bear our culinary impressions, it mumbled, wheezed and broke down completely... it wouldn’t be so surprising if it didn’t happen the day after the warranty expired and I must mention that the warranty lasts for a year. So, considering the brand and the price of the machine, it should last for years... I remember those old-fashion food processors at my mum's home, which were not so technically advanced, and served us for many years... I have to definitely mention the juicer (I won’t mention the brand either) that we had to hold tight in our hands, otherwise it would have flown all over the kitchen... and the carrot juice from it was so delicious...
In the middle: Frederick Rossakovsky-Lloyd
November this year was also marked by various artistic/friendly/cultural events. Definitely, I wanted to mention the exhibition of paintings and sculptures by Frederick Rossakovsky-Lloyd. Frederick asked us to prepare a catering for his private view, which accompanied greatly the contemplation of his art... so, it happened... Our menu included various tiny appetizers, such as packets of feta and grapes carefully rolled in parma ham by Yarek and tied with chives; mini potato pancakes with feta cheese, spinach and garlic mini tarts, little Thai ‘mar hor’ bites made of pineapple with onion chutney and peanut butter, muffins with goat cheese and thyme. I have to admit that the evening was successful and our little bites disappeared in the blink of which made us even happier...
Little Parma Ham Parcels with Feta Cheese
5 slices of Parma ham or prosciutto
8 grapes
150g Feta cheese
A few sprigs of chives
Rinse and dry the grapes, cut lengthwise into halves. Each slice of ham slice lengthwise into three strips of equal length. Similarly, cut feta cheese into 1.5 cm cubes. Next, lay a slice of ham on a board, put a feta cubes on it and half of the grapes, wrap each side together with the chives so that look like a small 'package'.
Potato Cakes with Feta and Herbs
3 large potatoes
70g feta cheese
a few sprigs of chives
handful of dill
1 egg
salt and pepper (to taste)
1 clove of garlic
handful of bread crumbs
olive oil
Boil the potatoes and mash it in a processor or with a fork. Crumble feta cheese with a fork, add to the potatoes and mix thoroughly. Add rest of ingredients and mix together with a wooden spoon. Preheat the oven to 180 degrees on the 'grill' option. Then, form small cakes and cover with a breadcrumbs. Put the potato cakes on a baking tray and sprinkle with olive oil. Bake for 30 minutes, turning until golden brown. Serve hot or cold as a snack.
Enjoy your meal and have a warm evening!
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