Delicious Mini Pasties with Lentils and Coriander Filling


NAME AND PRONUNCIATION: paszteciki [pah-sh-teh-cheekey]
DESCRIPTION: lentil-filled pasties
TYPE OF CUISINE: Eastern European

These little treats are my family and friends’ absolute favourite. They are easy to make, they just take a little planning, and remember to make lots, since they disappear very quickly! The yeast dough rises in a fridge overnight, so it is a little different than basis yeast dough. It resembles something in between yeast dough and shortbread, flavourful and yet delicate and crispy. You definitely need to try them!


At least 20 servings (depending of the size of your pasties) • Preparation time: about 60 minutes (rising overnight)


TIPS:


01
Prepare the dough in the evening and let it rise overnight in a fridge.

02
Try different fillings! Everything resembling pâté, either made with meat or legumes, will be fine.

INGREDIENTS:


Dough:
350 g all-purpose flour
 250 ml warm milk
 100 g soft butter
 4 egg yolks
 7 g instant yeast
 1 tablespoon sugar
 ¾ teaspoon salt

Lentil filling:
 dry lentils
 1 bunch fresh coriander
 salt
 pepper

METHOD:


01
Sift the flour to a large bowl, add the yeast, milk and sugar. Start mixing.

02
Add salt and yolks. Knead the dough for at least 3 minutes, or until the dough becomes elastic and smooth.

03
Now, gradually add softened butter and continue kneading for about 10 minutes more. Cover with a tea towel and leave to rise for an hour.

04
After that time, thoroughly knead the dough for good few minutes to get rid of most of the air trapped inside. Then cover with a tea towel again and rest in a fridge for about 12 hours.

05
Prepare the filling just like you would for Pierogi with Green Lentils.

06
After 12 hours, take the dough out of the fridge, dust your work top with some flour and evenly roll out the dough. You will need a large rectangle, about 35 x 45 cm. Cut the longer edge into three long strips of about 15 cm, put a portion of the filling in the middle of each strip and all the way down to the bottom edge, then roll and seal along the long edge. You can slightly pinch it together to avoid the filling coming out during baking. Cut the rolls into small pieces, about 5 cm wide.

07
On a parchment paper, gently place all the pasties you can fit. Put them upright, rather than on their side, you need to brown them from the top. Let them proof one more time for about half an hour, then brush them with egg wash (I like making it with a dash of milk) and bake in 180ºC for about 30 minutes, until they are beautifully golden and slightly crispy.

Enjoy!


Sweet Crêpes with Creamed Cottage Cheese Filling


NAME AND PRONUNCIATION: naleśniki z serem [nah-lesh-nicky z sir-em]
DESCRIPTION: crêpes with cottage cheese
TYPE OF CUISINE: Eastern European

This humble meal was always the most delicious treat for us as children. Now, they may not look like much, but they are absolutely delicious! Even though they are sweet, they are not seen as dessert, but as quick lunch or supper.


8-10 servings (depending of the size of your pan) • Preparation time: about 30 minutes (up to 60 minutes with the resting time)


TIPS:


01
To make your crêpes even more special, you can add raisins and cinnamon to the cheese filling.

02
The cheese filling is delicious as it is, but since it contains egg, you need to fry the crêpes before serving them.

03
If you want to make them in advance, feel free. You can even freeze them! Simply prepare your crêpes, fold them with the cheese filling and refrigerate or freeze them. Take out ready to fry!

04
Serve with Polish for local sour cream. If you cannot get it, you can replace it with Greek yoghurt.

INGREDIENTS:


Crêpes:
1 cup of all-purpose flour
 1 cup of milk
✽ ¾ cup of water (sparkling will make the pancakes a little fluffier)
 2 eggs
 3 tablespoons of oil (try to choose a taste-neutral oil, so olive oil is not the best here)
 pinch of salt

Cheese filling:
 about 500 g of Polish cottage cheese
 1 tablespoon vanilla sugar
 1 tablespoon sugar (you may add more you you like)
 ½ egg (crack an egg in a glass, mix it thoroughly and only add a half to your cheese)

METHOD:


01
Make a batch of thin crêpes as per these instructions.

02
In a bowl, combine and cream all ingredients and cream the cheese filling with a blander.

03
Spread the cheese filling in a half of each crêpe and, starting at the cheese side of it, roll or fold them forward.

04
Fry on medium heat on both sides, until beautifully golden and crispy. If you fry very cold crêpes, it is better to start with low heat to make sure that the cheese filling heats up as well.

Enjoy!


Heavenly Delicate Challah Topped with Sweet Crumble


NAME AND PRONUNCIATION: chałka [how-kah]
DESCRIPTION: challah—sweet brioche type of bread
TYPE OF CUISINE: Eastern European—Jewish

This is one of the most important types of bread of my childhood, so it took me ages to this recipe perfectly right. My prefect challah is delicate, but not too puffy, never ever dry and with shiny, dark golden crust.


2 challahs • Preparation time: about 35 minutes • Resting time: 1 hours plus 30 minutes • Baking time: about 20 minutes


TIPS:


01
Challah can be made sweeter if you want it as a dessert or a sweet snack, or less sweet if you would like to use it for an open, savoury sandwich. Adjust sugar accordingly – use 5 or even 6 tablespoons of sugar, if you like your bread a little sweeter, and reduce it down to 2 tablespoons, if you prefer your bread less sweet.

02
If you decide to make your challah less sweet, you can also top is with poppyseeds or sesame seeds, instead the sweet crumble.

BRAIDING TECHNIQUE:


01
Lay out all the strands to make it look like a 6-arm octopus and number them in your head them from 1 to 6 left to right. Now, it is time to weave! Take the strand 1 and place it all the way to the right, behind the strand 6.

02
Now take the strand 6 and place it all the way to the left. Your strands will now run 6, 2, 3, 4, 5, 1, with strands 1 and 6 running on top of other strands. Strand 1 is first across and strand 6 is just below.

03
Now notice the middle of your challah, which is in between strands 3 and 4.

04
Take strand 1, move it over strand 6 and to the middle of your challah, so between strands 3 and 4. Your order now is 6, 2, 3, 1, 4 and 5.

05
Now take strand 2 and place it all the way to the right making it 6, 3, 1, 4, 5 and 2. The middle is now between strands 1 and 4. Take strand 6 and put it down over strand 2 into the middle.

06
In short, the general rule of weaving is this: you need two strands across your challah, one on top, one below. You place the one on top over the one on the bottom and in the middle of your challah. Then add another across strand coin in the opposite direction to the one you have left. Having two strands across again, always bring the top one across the bottom one in the middle of your challah. Repeat until you finish braiding all the strands.

07
At the end, pinch all strands together and fold underneath.

INGREDIENTS:


Challah:
 550 g all-purpose flour
 ½ cup warm milk
 ½ cup warm water
 30 g butter
 1 egg
5 tablespoons sugar
1 tablespoon instant yeast

Sweet Crumble:
 1 tablespoon butter
 1 tablespoon flour
 1 tablespoon sugar

METHOD:


01
Melt butter in a small pot and set aside to cool.

02
Sift the flour, add all ingredients, including cooled, melted butter and knead for at least 20 minutes, until the dough is silky smooth.

03
Place it a bowl, cover with a tea towel and put in a warm place for it to rise for about 1 hour. Use these tips on raising a perfect dough.

04
After the dough has doubled its size, take it out on a worktop and knead for few seconds. Split it in two, cover one half with a tea towel and spilt the other one into six equal parts. Roll out each part to form 6 equal strands.

05
Lay the six strands side-by-side, then pinch all 6 tops together so they are connected at the top. Fold the pinched bit underneath, so the strands do not fall apart. Braid your challah slowly, closely following the directions above.

06
When you finish braiding both challahs, proof them in a warm place and covered with tea towels for about 30 minutes.

07
While you are proofing your challahs, make the sweet crumble. Simply combine all ingredients, form a neat ball and place in a fridge.

08
Once your challahs are proofed, cover them with egg white or egg wash, sprinkle with sweet crumble (the best way is to grate chilled crumble on a cheese grater and sprinkle on your loaves) and bake in 180ºC for about 20-25 minutes.

Enjoy!


Pierogi with Green Lentils and Coriander

Our_Eastern_Kitchen_Lentil_Pierogi001
Our_Eastern_Kitchen_Lentil_Pierogi008

Name and pronunciation: pierogi [pee-yeh-ro-ghi] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form.
Description: dumplings
Type of cuisine: Polish

I absolutely love pierogi with green lentils. They are flavourful and have a great texture, actually resembling meat, so even the most dedicated carnivores are guaranteed to enjoy them. I add fresh coriander, so it is not strictly traditional Polish filling, but it is a real staple in our house and we eat tonnes of them!

Approximately 40 servings • Preparation time: about 60 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes

Tips:

01
With fresh pierogi, you have a choice between serving them just cooked, or frying them. After cooling or freezing, you should fry them.

02
Both fresh and fried pierogi are perfect when served with fried onions or sour cream.

03
Because you need to add two layers of dough to each bite, make sure that the filling is slightly saltier and a little bit spicer than you need it. This way it will be perfectly balanced when cooked.

Ingredients:

Dough:
one portion of pierogi dough

Green lentil filling:
 200 g dry green lentils
 1 large onion
 fresh coriander (to taste, I like quite a lot)
 salt (to taste)
 pepper (to taste)

Method:

01
Make a portion of dough and set it aside for 30 minutes.

02
Cook the lentils until soft all the way through, but not mushy. The filling is much better when it retains the natural texture of perfectly cooked lentils. You will need about twice as much water as you are using lentils. 

03
Chop the onion and fry it until brown, but not crispy.

04
Drain cooked lentils. It is best to give them good few minutes to make sure all water is drained well and the filling is not too runny.

05
Mix cooked lentils, fried onion and chopped coriander while gently breaking the lentils with a fork, to achieve a consistency resembling cooked minced meat. Season with salt and pepper. 

06
Make pierogi following these instructions.

Our_Eastern_Kitchen_Lentil_Pierogi009

Enjoy!

Delicious Pierogi with Cottage Cheese

Our_Eastern_Kitchen_Pierogi001

Name and pronunciation: pierogi z serem [pee-yeh-ro-ghi z seh-rem] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form.
Description: dumplings with dry cottage cheese
Type of cuisine: Polish

This is a true taste of my childhood. My late maternal grandmother made the best pierogi with cheese. This recipe is based on how she made them.

Approximately 40 pieces • Preparation time: about 60 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes

Tips:

01
With fresh pierogi, you have a choice between serving them just cooked, or frying them. After cooling or freezing, you should fry them.

02
Both fresh and fried pierogi with cottage cheese are perfect when served with fried onions or sour cream.

Ingredients:

Dough:
one portion of pierogi dough

Cottage cheese filling:
 250 g Polish dry cottage cheese 
 250 g potatoes
 1 large onion
 1 teaspoon salt (to taste)
 1 teaspoon freshly ground black pepper (to taste)
 2 teaspoons black seed (Nigella Sativa, to taste)

Method:

01
Make a portion of dough and set it aside for 30 minutes.

02
Cook the potatoes until very soft. Cool them and mash them thoroughly.

03
Chop the onion and fry it until brown, but not crispy yet. Mix all the ingredients together.

04
Make pierogi following instructions.

Our_Eastern_Kitchen_Pierogi004
Our_Eastern_Kitchen_Pierogi003

Enjoy!

Pumpkin Pancakes

Our_Eastern_Kitchen_Pumpkin_Pancake004

This is one of the easiest and quickest recipes and it so delicious! Perfect from fresh or frozen pumpkin. Best topped with yoghurt or sour cream and dusted with cinnamon.

4-6 people • Preparation time: about 30 minutes

Tips:

01
It is better to fry your pumpkin pancakes a little longer on medium heat, or they might burn on the outside and stay raw inside.

02
Read this tip about choosing the right coconut milk.

Ingredients:

3 cups all-purpose flour
 2 cups shredded pumpkin
 2½ cups coconut milk (you can substitute it with regular milk)
 1 tablespoon baking powder
 1 tablespoon sugar
 1 tablespoon spices (cinnamon or/and nutmeg, gingerbread mix, etc.)
 1 teaspoon salt

Method:

01 
Carefully mix all dry ingredients with a whisk.

02 
Mix all wet ingredients using a blender to make the batter light and airy.

03
Gently, but thoroughly mix two parts together, you can use low setting on your blender.

04
Fry on medium temperature. Depending on the type of your pan, you will need to use little to no oil.

Our_Eastern_Kitchen_Pumpkin_Pancake003
Our_Eastern_Kitchen_Pumpkin_Pancake005

Enjoy!