Showing posts with label Polish. Show all posts
Showing posts with label Polish. Show all posts

Friday, 6 September 2013

Vegan Makowiec (Polish Poppy Seed Strudel)

I made this delicious poppyseed strudel during Polish food month (July 2013) but didn't get time to post it, so I'm bringing it out for Vegan Mofo and my Spice Rack theme. Poppy seeds are possibly not actually a spice (although I guess that depends on your definition) but they're kept with my spices so I'm including them in the list.

Poppy Seeds
Two varieties of poppy seeds are commonly consumed - white and blue poppy seeds. Blue poppy seeds are most commonly seen in European/Western cuisines - they're the ones you'll find sprinkled on bread rolls, pastries and in your orange and poppyseed cake. White poppy seeds have a slightly milder flavour but otherwise are fairly interchangeable - they're more commonly found in Indian, Asian and Middle Eastern dishes. Both types of poppy seeds are gathered from the same poppy that produces opium, however the ones used in cooking have virtually no narcotic content (just 50 ppm). Poppy seeds contain a relatively high amount of oils, so can easily become rancid if they are old or stored improperly. Try to buy small quantities of poppy seeds (only as much as you need) from shops which have a high turnover and store any remaining ones in an airtight container.

Reference: Hemphill, 2006
For my month of spices I'm using Spice Notes and Recipes by Ian Hemphill as my reference tool to learn about spices and for all the information above. Thanks Ian for writing such a great and informative book! 

Makowiec (Polish Poppy Seed Strudel)

1/4 cup soy milk, warmed
2 tsp active dry yeast
1/4 cup sugar
1/4 cup canola oil
1/2 tsp salt
1/3 cup apple sauce
2 cups plain flour

3/4 cup poppy seeds
1/4 cup soy milk
2 tbsp vegan margarine
1 cup sugar
zest of 1 orange
1/2 tsp vanilla extract
1/2 cup raisins
1/2 cup walnut halves, broken up

Soy milk, for brushing the top
Whole poppy seeds, to garnish

To Make
1. Cover the poppy seeds in hot water and soak over night. Then drain and grind in a food processor.
2. Whisk together the warm soy milk and the dry yeast and set aside for 10 minutes, until foamy (if this does not foam up, your yeast may no longer be active and you may need to buy some fresh stuff).
3. Add the 1/4 cup sugar, oil, salt and apple sauce to the yeast mixture and mix well to combine.
4. Add the flour and mix until a dough forms. Turn dough out onto a floured surface and knead for 6 minutes by which time you should have a smooth ball of dough. Return to the bowl and cover with a tea towel. Let sit in a warm spot for 1 1/2 hours to rise.
5. To make the filling: combine the soy milk, margarine, sugar, ground poppy seeds, orange zest and raisins in a saucepan and place over a medium heat.  Cook until thickened, stirring frequently. After about 4-5 minutes it should be quite thick, remove from the hear and stir the vanilla extract through.
6. Heat the oven to 180 degrees.
7. Turn the dough out onto a floured surface and roll out into a big rectangle. Spread the filling over the rectangle of dough, leaving about 1 1/2 cm around the edge. Sprinkle the walnuts on top.

8. Roll up into one big log (starting from the longer side of the rectangle) and place seam side down on a baking tray lined with baking paper. Brush the top with milk and sprinkle with poppy seeds.
9. Bake for 20 minutes, or until golden brown on top. Allow to cool, then slice and serve.

Check out my other Polish recipe posts from Poland Month:

Tuesday, 30 July 2013

Kluski Z Makiem (Polish Poppyseed Pasta Dessert)

I'm crazy about pasta! It's just the most delicious and comforting thing to eat, and so convenient to cook. anyone who knows me will know that probably my favourite thing to eat is a big bowl of pasta with a glass of wine to accompany it. But.... pasta for dessert? I've never tried it before, but when I found it for Polish food month I really had to try it! To be honest, this is not 100% traditional! The traditional polish dish would be made with hand made noodles, but I've used supermarket packet pasta to be quick (and a bit lazy!). It was actually very delicious, although it felt strange to have pasta for dessert!

As you read this, I'll be hanging out in funky Helsinki!

Kluski Z Makiem

300g dried pasta (large shapes)
2 tbsp vegan margarine (Nuttelex)
1 cup poppy seeds, soaked over night
1/2 cup raisins
1/2 cup sugar
Zest of 1 orange
Zest of 1/2 lemon
1/2 cup chopped hazelnuts
1/2 cup chopped almonds
1/2 cup maple syrup
Walnut pieces, to garnish

To Make
1. Cook the pasta al dente, according to the instructions on the back of the packet (although you'll probably want to cook it for about 1 minute less than it says on the packet so that it's not overcooked).
2. Combine the poppy seeds, margarine, raisins, suagr and zest in a saucepan with 1 tbsp water. Heat over a low heat until the sugar and margarine are melted. Simmer gently for about 5 minutes.
3. Dry fry the chopped almonds and hazelnuts in a pan over a medium heat, stirring frequently, until slightly browned and toasted.
4. Combine the cooked pasta, poppyseed mixture and toasted nuts and mix well. Add the maple syrup and stir until all the pasta is well coated.
5. Cool to room temperature and garnish with walnut pieces to serve.

Serves 4.

This month I'm featuring lots of delicious food from Poland.
Check out my other Polish recipe posts:

Friday, 26 July 2013

Polish Surówka z Marchewki (Carrot and Apple Salad)

This simple Polish salad is an absolutely perfect accompaniment to the heavier and creamier dishes which I've been serving up for Polish food month(s). When you're eating Pyzy with Creamy Mushroom Sauce or delicious Golabki, you're keen to have a light, fresh and healthy salad on the side! I'll be honest, I made this salad based on a vague description of a salad on the wikipedia Polish Cuisine page, so I'm not sure how authentic it is (you can never really trust wikipedia!). Either way, it's a winner :)

Guess what I'm doing today while this post is scheduled to go up? I'll be spending a day strolling around the Art Nouveau Buildings in Riga, the capital of Latvia! I'm really excited about it.

4 carrots
2 green apples
4 tbsp grapeseed or sunflower oil
Juice of 1/2 lemon
Salt and pepper to taste
Walnuts, to garnish

To Make
1. Coarsely grate the carrot and place in a bowl. Peel the apples and grate them too. Add to the carrot.
2. Add the oil, lemon juice and salt and pepper. Mix well.
3. Garnish with broken walnut pieces and serve.

Serves 8 as a side salad. Halve the recipe to serve 4.

This month I'm featuring lots of delicious food from Poland.
Check out my other Polish recipe posts:

Wednesday, 17 July 2013

Polish Golabki (Stuffed Cabbage Rolls)

I've made cabbage rolls once before, remember my Croatian Posna Sarma? You probably don't, because it was quite a long time ago (and look at how awful my photos were back then!). These Polish Golabki are similar but different - like the posna sarma they're stuffed with a tasty mixture of rice and vegetables, but they're smothered this time in creamy dill and mushroom sauce. They're actually pretty different in taste!

While you indulge your senses with this great recipe, guess what I'll be doing? I'll be exploring Legoland and then driving to see the Tollund Man! I've been looking forward to visiting the Tollund Man ever since I studied Seamus Heaney's poetry in high school. Have you read the Seamus Heaney poem about the Tollund Man? I love it, so I'll share it here with you:

Some day I will go to Aarhus
To see his peat-brown head,
The mild pods of his eye-lids,
His pointed skin cap.

In the flat country near by
Where they dug him out,
His last gruel of winter seeds
Caked in his stomach,

Naked except for
The cap, noose and girdle,
I will stand a long time.
Bridegroom to the goddess,

She tightened her torc on him
And opened her fen,
Those dark juices working
Him to a saint's kept body,

Trove of the turfcutters'
Honeycombed workings.
Now his stained face
Reposes at Aarhus.

I could risk blasphemy,
Consecrate the cauldron bog
Our holy ground and pray
Him to make germinate

The scattered, ambushed
Flesh of labourers,
Stockinged corpses
Laid out in the farmyards,

Tell-tale skin and teeth
Flecking the sleepers
Of four young brothers, trailed
For miles along the lines.

Something of his sad freedom
As he rode the tumbril
Should come to me, driving,
Saying the names

Tollund, Grauballe, Nebelgard,

Watching the pointing hands
Of country people,
Not knowing their tongue.

Out here in Jutland
In the old man-killing parishes
I will feel lost,
Unhappy and at home.

1 whole green cabbage

2 tbsp oil
1 onion, finely diced
400g mushrooms, chopped
1 tomato, diced
1 cup cooked rice
1 cup sauerkraut
1 tbsp fresh dill
Salt and pepper to taste

300g mushrooms, chopped and washed
1 cup vegetable stock
1/2 cup vegan sour cream
1 tbsp chopped dill
salt and pepper to taste

To Make:
1. Preheat the oven to about 180 degrees celcius.
2. Heat oil in a large saucepan or frypan and sauté the onions until translucent. Add the mushrooms and chopped tomato and cook for s further 3-4 minutes, until the mushrooms are cooked.
3. Add the rice, sauerkraut, dill and season with salt and pepper. Stir well to combine and heat through. Then set aside for later. 
4. Meanwhile, pull the tough outer leaves off the cabbage and discard. Wash thoroughly and steam the whole cabbage for 10 minutes or so until the outer leaves are softened and easier to pull away.
5. Remove as many of the outer leaves as you can (until you reach the inner parts which are not as well cooked) and then put the rest of the cabbage back in the steamer for another 5 mins so that you can remove more of the leaves.
6.  Cut the thick stems out of the cabbage leaves and begin rolling. Add about 2 tablespoons of rice mix to the edge of the cabbage leaf and roll over once. Fold in both of the edges and then continue rolling to the end. Put aside. Keep going until you use up the rice filling (or you have to stop because your dish isn't going to be big enough for all of them.

7. Place your rolls in a big baking dish, tucking them in close to hold them together.
8. To make the sauce, place the mushrooms with a couple of tablespoons of water in a small saucepan over a medium heat until cooked. Add the vegetable stock and bring to a simmer. Then remove from the heat and stir through the sour cream and dill. Season to taste with salt and pepper, and then pour the sauce all over your cabbage rolls.
9. Cover with foil and bake for 30 minutes. Garnish with fresh dill and then serve.

Serves 6  - Makes about 12 cabbage rolls. You'll also have some leftover cabbage to chop up and use in another meal.

This month I'm featuring lots of delicious food from Poland.
Check out my other Polish recipe posts:

Wednesday, 3 July 2013

Vegan Mizeria (Polish Cucumber Salad)

This is my first scheduled post while I'm away overseas, I hope you'll be enjoying the things I have lined up for you while I'm travelling around! As you read this I'll be in Stockholm spending time with a near and dear friend who I haven't seen for more than three years. It'll be wonderful!

To keep you satiated in world food while I'm away, though, I thought you'd like this. It's Mizeria - a Polish cucumber salad with a creamy sour cream and dill dressing. Very simple but quite special (as simple things often are!). Fresh, creamy, crunchy and full of flavour - this vegan version uses my home made sour cream and it came up a treat.

3-4 cucumbers
1/2 cup vegan sour cream
1 tsp finely chopped dill
1/4 tsp salt
1/4 tsp sugar

To Make
1. Slice cucumbers and place in a bowl.
2. Combine sour cream, dill, salt and sugar in a bowl and stir well to combine.
3. Mix the sour cream dressing through the cucumber. Chill in the fridge until ready to serve. Best served less than an hour after it has been made. Garnish with dill sprigs for prettiness just before serving.

Serves 6-8. Perfect to bring to a potluck or family gathering.

This month I'm featuring lots of delicious food from Poland.
Check out my other Polish recipe posts:

Saturday, 29 June 2013

Vegan Pyzy (Polish Potato Dumplings) with Creamy Mushroom Sauce

Dumplings are a universally comforting food - from the fried or steamed Chinese dumplings dipped in tantalising chilli and soy sauce, to the hearty and satisfying potato and vegetable based dumplings of Eastern and Central Europe, there is something about dumplings which satisfies the soul as well as the stomach! Generally, I've had a lot more experience making the Chinese variety than the European ones, but that changed when Poland was requested by a reader to be featured on the blog.

This June and July you'll see a lot of Polish recipes, and that is going to include some dumplings! Dumplings in creamy I-can't-believe-it's-vegan mushroom sauce. When I made these and served them up it looked like a bit too much sauce and I made a mental note to alter the recipe - but when I served them up we mopped up every little last big of that sauce and could have had more! So I didn't alter the recipe, you're going to want that much of this sauce!

I used my home made vegan sour cream in this recipe, and the result was luscious and super creamy! I can't predict how it will turn out with store bought vegan sour cream, but making it was really, really easy. So you can jump over to my recipe here and make some yourself.

Vegan Polish Pyzy (Potato Dumplings) with Creamy Mushroom Sauce
1 kg potatoes, peeled
5 tbsp flour (or more, as needed)
1/2 tsp salt

Creamy Mushroom Sauce
400g mushrooms
3 tbsp vegan margarine
2 tbsp plain flour
2 cups hot vegetable stock
2 tbsp chopped fresh dill (or substitute 1 tsp dried dill)
Salt and pepper to taste

To Make
1. Grate half of the potatoes raw and place in a strainer placed over a bowl. Leave to drip dry for at least half an hour then use the back of a spoon to push any remaining liquid out. Keep the liquid though!
2. Roughly chop the other 500g of potatoes and boil until tender. Mash and place in a bowl with the grated potato and the flour. Mix well.
3. The leftover liquid should now have settled and separated out, gently pour off the clear liquid from the top and add the starchy sediment to the bowl of potatoes and flour. Mix well.
4. Your dumpling mix should now be a thick and sticky consistency that you can roll into balls - if it is too dry add a little water, if it is too wet you can add a little more flour.
5. Dust your hands with flour and roll into walnut sized balls. Set them aside while you make the sauce (you'll boil them just before you need to serve them).
6. To make the creamy mushroom sauce: wash and slice the mushrooms. Melt the margarine in a saucepan and add the flour. Stir vigorously to form a smooth paste. Gradually add the hot vegetable stock, just a little bit at a time, and stir well to keep the sauce as a smooth paste. Continue until all the stock is added.
7. Add the mushrooms to the sauce and bring to a simmer. Simmer for 5 minutes, or until the mushrooms are cooked. Add the sour cream, dill and season to taste and then remove from the heat.
8. To cook the dumplings - bring a big pot of water to the boil and gently add the dumplings. Stir gently to make sure none stick to the bottom. Boil for about 10 minutes, you'll know they are done when they float to the surface (you may have to do 2 batches to get them all done). Serve hot with the mushroom sauce and garnish with extra dill as desired. 

Serves 4.

This month I'm featuring lots of delicious food from Poland.
Check out my other Polish recipe posts: