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!


The Best Doughnuts with Lemon Glaze with Strawberry and Rose Filling

Name and pronunciation: pączki z różą [punch-key z roo-Jean; “Jean” prononuced in a French way]
Description: doughnuts with rose filling

 

I love Polish doughnuts! They are absolutely delicious, not too sweet and much less dense than many other types of doughnuts. Also, they are always in a shape of balls and most often with lovely filling inside. They resemble berliners, but are more delicate inside. The most traditional type of Polish doughnuts is one with a rose jam filling and topped with thick glaze and candied orange peel.

10 doughnuts • Preparation time: about 45 minutes • Resting time: 1 hours plus 30 minutes • Frying time: about a minute for each doughnut

Tips:

01
Make sure you use enough flour for dusting your doughnuts before proofing. They will be very delicate and you do not want them to stick.

02
When placing your risen doughnut in the oil, handle them very gently. They need to stay perfectly round and fluffy.

03
While I absolutely love my doughnuts with a filling, my family prefer plain doughnuts, only glazed. It is perfectly fine, they will be lovely either way!

04
Every rose is edible, but you should never ever consume commercial roses from flower shops. They are treated with many chemicals and are never safe to eat. You can get dry rose buds in Asian shops or health stores, in a tea section. Simply remove the green parts and add the rest to the fruit.

05
You can mix the glaze with a spoon, but I like using a blender to make it super smooth.

Ingredients:

Doughnuts:
 2 cups all-purpose flour
 ½ cup warm milk
 2 yolks
 1 egg
 35 g butter
 4 tablespoons vanilla sugar
7 g dry yeast
⅓ teaspoon salt

Filling:
 4 cups strawberries (fresh or frozen)
 4 tablespoons sugar
 10 rose petals
 dash rosewater (can be replaced with plain water)

Lemon glaze:
 2 cups powder sugar
 lemon juice

Method:

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

02
Meanwhile, beat the yolks with the egg with vanilla sugar until they are very fluffy and almost white.

03
Sift flour with salt into a mixing bowl. Add milk, yeast and eggs beaten with sugar, and gently mix.

05
Knead for about 15 minutes. The dough will be very sticky at first, but dusting the worktop with some flour will do the trick.

06
After 15 minutes, add melted, cooled butter and keep kneading. It seems like there is too much moisture at first, but keep kneading. Soon you will end up with a perfect, smooth dough. Keep going for another 15 minutes.

07
Cover and place in a warm place to raise for about an hour.

08
Use this time to make a filling. Making the filling is super easy. In a small saucepan, place strawberries, add a dash of rosewater, rose petals and sugar. Start with about 4 tablespoons of sugar and add more if you need to. Simmer on low heat and keep stirring every so often, so it doesn’t burn. Stop when the filling is nicely thick. Cool.

09
After an hour, you dough should be twice the size. Knead a little bit to let the air out and roll out on a worktop. Cut about 10 circles with a cake cutter or roll into 10 equal balls. You can weigh the dough portions to make sure they are the same. Dust with flour generously, cover with a tea towel and place on a flat surface to proof. Keep them quite far from each other, they will raise significantly.

10
Now, it is time to deep-fry them. I like using a wok for it. Heat up enough oil to cover a half of your doughnuts. The oil should be hot enough to sizzle when you place your doughnuts, but they should not brown too fast or they will burn. Gently place about 3 doughnuts in the oil and fry. When the bottom side is nicely browned, flip them using a straining spoon. Continue with the rest.

11
When brown on both sides, it is time to remove them from oil and place on a cooling rack.

12
If you choose to add filling, you need to do it when your doughnuts are just cool enough to handle, or the filling will not have enough space inside. You can either use a piping bag with a special, long tip, or simply get a syringe (the largest size). Pierce each doughnut on a side (the light ring is the softest part) and inject a portion of the filling to the middle of your doughnuts.

13
When cooled completely, cover with lemon glaze. To make glaze, simply add lemon juice to the sugar few drops at the time and mix energetically. Powder sugar mixes with the smallest amount of liquid and you need your glaze very thick, so be careful not to add too much juice at once. Dip doughnuts in gaze and sprinkle with finely grated lemon peel before the glaze sets.

Enjoy!

Luscious Thick Cacao Caramel Sauce

This sauce is more than just caramel. It is so perfectly thick, silky smooth, milky with a hint of cacao. I based it on traditional Polish chewy fudge candy called “krówki” (little cows). Perfect for any cake or pie, but apple pie especially, since apples and caramel go together so deliciously.

Tips:

01
Seriously, do not stop stirring the sauce even for a second. You will be rewarded for all your hard work by the most perfect caramel sauce you have ever tasted!

Ingredients:

250 ml condensed milk
 200 g honey
150 unsalted butter
1½ cup sugar
2 tablespoon cacao

Method:

01
Mix sugar with sifted cacao with a whisk. It will prevent big lumps of cacao forming in your sauce.

02
Mix all ingredients in a saucepan, preferably with a solid, thick bottom. You can opt for a non-stick pot, too.

03
Set high heat first and keep stirring the mix until all is combined and first bubbles appear.

04
Reduce the heat slightly and keep stirring constantly until all sugar caramelises and the sauce is thick and dark.

05
Take off heat and cool down. When it is cool enough, place the pan in the fridge. The sauce will loosen in room temperature, so it best to take it out at least 10 minutes before serving it.

Enjoy!

Paper Thin Basic Crêpes

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These crêpes are perfection! Delicious, paper thin but stron are perfect for rolling, folding or wrapping any filling your heart desire. This recipe is super easy, always works and, most importantly, they are not greasy at all, like some other recipes tend to be.

8-10 servings (depending of the size of your pan) • Preparation time: about 30 minutes

Tips:

01
If you have time, set aside your crêpes batter for about 30 minutes just before frying. It will make them more elastic and easier to flip. Just before frying, give it a quick stir to bring the flour up.

02
You can add a little bit of sugar to your batter, if you prefer your crêpes slightly sweeter, but I do not find it necessary if your filling is already sweet.

02
The batter can be mixed with a whisk or any type of blender. If you have a smoothie blender, it will make your batter extremely airy and light, but it is not a requirement.

Ingredients:

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

Method:

01
Mix and blend all ingredients until it is perfectly smooth.

02
Use a flat, non-stick pan to fry them on maximum heat. Pour a bit of batter on your pan and try to move it around very quickly to spread the batter thinly and evenly. They will only take few seconds on each side, so be careful not to burn them.

03
Stack up hot pancakes on a large plate. They will get a little moist and very soft from the steam of fresh pancakes on top. It makes them even more elastic. Cover them with the second plate after you have finished, so they do not get dry around edges.

04
Quickly stir the batter every few pancakes. This way the flour will not sink to the bottom of your bowl, leaving you with uneven batter.

Enjoy!

Polish Onion Bread

Our_Eastern_Kitchen_Cebularze004

Name and pronunciation: cebularze [tzeh-boo-lah-zhuh; “zhuh” is pronounced like French “je”]
Description: onion bread
Type of cuisine: 
Polish

This onion bread is an integral part of my region’s cuisine, so I was very surprised when I learnt that only people from my area knew about it. In recent years, it got more and more popular in other parts of Poland and all my friends absolutely love it!

8 servings • Preparation time: about 30 minutes • Resting time: 60 + 30 minutes • Baking time: 40-50 minutes

Tips:

01
You can prepare the onions the night before and leave them in a fridge overnight. They get very aromatic and flavourful this way.

02
Be careful not to leave them in the oven for too long. The dough needs to be soft and, since it is quite thin, it becomes crispy rather quickly.

03
Read my tip for rising perfect dough.

Ingredients:

Onion topping:
 3 large onions
 3 tablespoons poppy seeds
 2 tablespoon olive oil
 1 teaspoon salt

Dough:
500 g all-purpose flour
 250 ml (approx. 1 glass) warm milk
 7 g dry yeast (one little packet)
 60 g unsalted butter
 1 egg
 1 tablespoon sugar
 1 tablespoon salt

Method:

01 
Chop onions into small cubes and fry them with a little bit of oil on low temperature until it is soft. Then add poppy seed and salt and leave to cool down.

02 
Mix flour with yeast, sugar and salt. Melt butter in milk on very low heat (without letting it get too hot) and pour the liquid over the flour mix. Gently whisk the egg and add to the rest of ingredients, leaving a little bit as egg wash for edges.

03
Mix and then knead for at least 10 minutes, until the dough is perfectly smooth and light. Leave to rise in a warm, draft-free place for 60 minutes. After the dough has risen (best if it doubles in size), split it into 16 parts, shape each part into a ball and flatten on a baking tray lined with parchment paper, leaving some rising space between them.

04
Put a portion of onions you have prepared earlier on each bun and leave for another 30 minutes to rise. Generously brush with egg wash around edges and bake for about 20-25 minutes in 185ºC until nice and golden.

Our_Eastern_Kitchen_Cebularze001
Our_Eastern_Kitchen_Cebularze003

Enjoy!

This recipe was featured in Luxembourg City Magazine, November 2015 (page 28).

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Photos: Sven Becker for CityMag, November 2015