Crocodile pickled cucumbers

A wonderful spicy pickle, delicious on sandwiches and perfect for washing down with a shot of vodka !!!

Ingredients:

3 kg small cucumbers
6 tbsp salt
750 g sugar
375 ml distilled vinegar
10 tbsp vegetable oil
15 g chilli powder
2 bulbs of garlic

• Wash the cucumbers and cut them lengthwise into quarters. Transfer to a large bowl, sprinkle with salt, mix well and leave for 6-8 hours. The salt will draw out a lot of  liquid  from the cucumbers.

• Drain the cucmbers and discard the water.Peel and slice the garlic.

• Prepare the brine: boil the vinegar with the sugar and oil stirring constantly until the sugar dissolves. Pour the brine over the cucumbers, add chilli and sliced garlic. Mix well and leave to marinate for 12 hours.

• Transfer the cucumbers into sterilised jars covering with the brine up to the brim of the jars and screw the lids on  tightly.

• Place the jars in a cool place ( a cellar for example) and use when you want to pimp your sandwich or treat your guests to something delicious :)

Lithuanian Bread

Ultimate Lithuanian bread recipe. It's relatively easy to make and the taste is just unbelievable!!! It tastes exactly the same as the bread I sampled at an artisan bread stall during regional food fair in Cracow. It's utterly delicious with home cured bacon, ham or air-dried Lithuanian or Polish sausage.

Ingredients:

Day 1

200 g wholemeal rye flour

1 tbsp caraway seeds

100 g tepid water

200 g sourdough starter

• Mix the ingredients in a bowl using a wooden spoon.

• Cover with clingfilm and leave in a warm place for 12 hours. It should double in size.

Day 2

 100 g wholemeal rye flour

120 g all-purpose wheat flour

3 tbsp sugar

1 tbsp honey

2 tsp salt

1 tbsp powdered rye malt

• Transfer the dough from day 1 and the rest of the ingredients into a bowl of a stand mixer and knead for 5 minutes using a hook attachment.The dough will be sticky but quite firm to the touch.

• Then tip the dough onto a floured wooden board and knead it by hand for a minute.

• Shape the dough into a circle or  cylinder (depending on the shape of the proofing basket that you want to use) and transfer it into a well floured proofing basket.If you want to simplify the whole process ,you can also place the dough in a well greased loaf tin.

• Leave to proof for about 3 hours until it doubles in size.

• When the dough has risen dust its top with some flour, place a baking stone in the oven and heat it for 45 minutes at 250 C. If you are using a loaf tin, just pop it into the oven preheated to 250 C.

• Put some ice cubes on a tray placed at the bottom of the oven to create humidity and steam  for the bread.

• Transfer the dough onto a bread peel bottom side up, flip it onto a hot baking stone and bake at 250 C for 15 minutes.

• After 10 minutes, open the door of the oven to release the steam and lower the temperature to 200C. 

• Bake for a further 30 minutes or longer if you want a darker crust. Remove the bread from the oven using the bread peel and place it on a cooling rack. 

• The bread can be sliced after a few hours, otherwise it will be  sticky and difficult to slice. 

Enjoy :)

Maryland peach pie

A delicious American peach pie with a crunchy buttery crust and oozing with refreshing, slightly sweet and gooey but distinctively peachy filling full of juicy and firm peach pieces. Highly recommended !!! 

Ingredients:

Pie crust:

225 g flour

1/2 tsp salt

2 tsp sugar

150 g cold butter

1 egg yolk

about 50 ml ice cold water

1 egg + 1 tbsp water (egg wash)

Filling:

1.20 kg peaches (stoned and peeled)

150 g sugar

2 tbsp lemon juice

40 g plain flour

1/8 tsp grated nutmeg

25 g butter cut into small pieces

• In a large bowl mix the sliced or cubed peaches with the spices, cornstarch, lemon juice and sugar.Set aside.

• Sift the flour,salt and sugar into a bowl. Add the butter  and blend using a pastry blender until the mixture resembles coarse bread crumbs.

• Mix the egg yolk with water and sprinkle over the flour mixture. Combine with a fork until the dough holds together.

• Gather into a ball, cover in clingfilm and place in the fridge for 30 minutes to chill.

• Remove the dough from the fridge cut into two pieces, one slightly larger than the other and gather into two balls. Grease a 23 cm round pie dish with butter.

• On a floured surface roll out the larger ball 3 mm thick and transfer into the pie dish.
• Tuck the overhang under the edge of the pie crust and using a fork press the edge to the brim of the pie dish. Prick the bottom with a fork, line the pastry case with greaseproof paper and fill with baking beans.

• Bake at 200 C for 10 minutes. Remove the paper with the beans and bake for 5 minutes more.

• Remove from the oven, let it cool for 5 minutes and fill with the peach filling. Dot with pieces of butter.

• Roll out the second ball of dough into a rectangle and cut into strips of equal width using a ruler. Weave the strips on top of the pastry case attaching each end of the strip to the prebaked case with a brushing of egg wash. Brush the top of the pie with egg wash.

• Bake at 220 C for 10 minutes, the lower the temperature to 180 C and bake for a further 35-40 minutes.
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American peach leaf pie

A stunning American peach pie made with a flaky and extremely crunchy crust concealing a delicious filling. It's not overly sweet, the filling is gooey and full of juicy peach pieces. Great with a dollop of ice cream or a spoonful of slightly sweetened whipped cream.

Ingredients:

For the crust:

285 g plain flour

3/4 tsp salt

115g cold butter

60 g cold lard

5-6 tbsp ice cold water

1 egg beaten with 1 tbsp water (egg wash)

For the filling:

1.2 kg peaches (stoned and peeled)

juice of 1/2 lemon

150 g sugar

3 tbsp flour

1/4 tsp grated nutmeg

1/2 tsp ground cinnamon

30 g cold butter

• In a large bowl mix the sliced or cubed peaches with the spices, flour, lemon juice and sugar.Set aside.

• Sift the flour and the salt into a bowl. Add the butter and lard and blend using a pastry blender until the mixture resembles coarse bread crumbs.

• Using a fork or a palette knife stir in enough water to bind the dough. Do not overmix. Gather into a ball , wrap in clingfilm and refrigerate for 30 minutes.

• Remove the dough from the fridge cut into two pieces, one slightly larger than the other and gather into two balls. Grease a 23 cm round pie dish with butter.

• On a floured surface roll out the larger ball 3 mm thick and transfer into the pie dish. Trim the edges, brush the bottom of the pastry shell with egg wash.

• Place a pie bird in the centre of the shell and add the filling. Sprinkle with small cubes of cold butter making sure it's evenly distributed.
• 

• Roll out the remainig dough 5 mm thick and cut out leaf shapes using a cutter or a knife. With the scraps roll out new balls and cut out new leaves.

• Place the leaves, one by one, starting from the edge and cover the rim with a ring of leaves.

• Place the second ring of leaves on top of the first one overlapping the edges. Continue with rows of leaves until the pie is completely covered, leaving the head of the pie bird in the centre. Brush with egg wash.
• 

• Bake at 220 C for 10 minutes, the lower the temperature to 180 C and bake for a further 35-40 minutes.
• 

My Granny's blueberry cake

A sensational, light as a feather cake which my Grandmother used to make for her diners in her country kitchen during the summer. She sometimes served over 100 dinners during the day and every diner got a large piece of this heavenly cake for dessert. 

Ingredients:

100 g soft butter

200 g sugar

4 eggs (separated)

200 g flour

1 1/2 tsp baking powder

1 packet vanilla sugar or 1 tsp vanilla extract

a pinch of salt

1 tsp soft butter (for the tin)

3 tbsp breadcrumbs

500 ml blueberries

• Beat the butter with the sugar until pallette and fluffy and then add the egg yolks one at a time and continue beating until the mixture is fluffy and homogeneous.

•  In a separate bowl beat the eggs with a pinch of salt until stiff peaks form.

•  Sift the flour with the baking powder into the egg and butter mixture and carefully fold in the beaten egg whites.

• Line a 24 cm round tin with parchment paper (cut out a circle of the same diameter as the tin).

• Spread the parchment paper with butter and sprinkle with breadcrumbs. 

•  Place the blueberries in the tin and make sure that they are spread out evenly over the bottom of the tin.

•  Gently transfer the dough (spoonful by spoonful) onto the berries and level the surface using a palette knife.

• Place the tin in the preheated (180 C) oven and bake for 30 minutes until golden brown.

•  When the cake cools down transfer it onto a platter blueberry side up and generously sprinkle with icing sugar. Cut into wedges.

Enjoy :)

Lithuanian scalded dough country rye bread

I love the specific taste of Lithuanian bread which is dark, made with rye flour and very rustic. Sweetish - and with a hint of caraway. This bread is made with scalded dough, as a result of which it's moist and  lasts longer. A real treat !!!

Ingredients:

Day 1

500 ml wholemeal rye flour

1 tbsp caraway seeds

500 ml boiling water

250 ml sourdough starter

• Tip the flour and caraway seeds into a large bowl and mix with boiling water. Stir vigorously for a few minutes to avoid lumps.

• Cover the dough with clingfilm and leave to cool for 1-2 hours.

• When the dough is cold, mix it with sourdough starter. Stir vigorously with a wooden spoon and make sure it's evenly mixed. Cover with clingfilm and leave in a warm place for 12 hours. It should double in size.

Day 2

250 ml wholemeal rye flour

250 ml all-purpose wheat flour

3 tbsp sugar

1 tbsp honey

2 tsp salt

1 tbsp powdered rye malt

• Transfer the dough from day 1 and the rest of ingredients into a bowl of a stand mixer and knead the bread dough for 5 minutes using a hook attachment.The dough will be sticky but quite firm to the touch.

• Then tip the dough onto a floured wooden board and knead it by hand for a minute.

• Shape the dough into a circle or  cylinder (depending on the shape of the proofing basket that you want to use) and transfer it into a well floured proofing basket. 

• Leave to proof for about 3 hours until it doubles in size.

• When the dough has risen dust its top with some flour, place a baking stone in the oven and heat it for 45 minutes at 250 C. 

• Put some ice cubes on a tray placed at the bottom of the oven to create humidity and steam  for the bread.

• Transfer the dough onto a bread shovel bottom side up, flip it onto a hot baking stone and bake at 250 C for 15 minutes.

• After 10 minutes, open the door of the oven to release the steam and lower the temperature to 200C. 

• Bake for a further 30 minutes or longer if you want a darker crust. Remove the bread from the oven using the bread shovel and place it on a cooling rack. 

• The bread can be sliced after a few hours, otherwise it will be very sticky and difficult to slice. 

• Enjoy :)

 

Prince Polo bar cake

A delicious cake with layers of chocolate sponge, walnut and coconut meringue and cream bursting with chocolate and famous Polish  Prince Polo bar pieces. It's not overly sweet and it looks elegant. It's quite time-consuming but worth the effort you put into making it.

Photo: Kraft Foods

Ingredients:

Chocolate sponge:

6 eggs 

6 tbsp sugar

6 tbsp flour

2 tbsp cocoa powder

1 tsp baking powder


a pinch of salt

• Separate the eggs and beat the whites with a pinch of salt until soft peaks form. Then add the sugar in three portions and continue beating until stiff peaks form. Add the yolks, one at a time and beat until thick and light in colour. 
• Sift the flour, baking powder and cocoa and gently fold into the egg mixture.
• Transfer onto a (25x36 cm) baking tray  which has been lined with parchment paper. Bake at 180 C for 20-25 minutes. 
• When the sponge is cold, cut horizontally into two equal slabs.

Meringue:


7 egg whites

a pinch of salt

150 g sugar

200 g chopped walnuts

100 g shredded coconut

150 g chopped  Prince Polo bars ( 3 large XXL bars)

• Beat the whites with a pinch of salt until soft peaks form. Then add the sugar in three portions and continue beating until stiff peaks form.
• Fold in the chopped walnuts, Prince Polo bars and the coconut.
• Transfer onto a baking tray (25x36 cm) which has been lined with parchment paper. Bake at 170 C for 20-25 minutes. 

Creamy custard filling:

750 ml milk

7 egg yolks

4 tbsp sugar

4 heaped tbsp potato starch

3 heaped tbsp flour

350 g soft butter

1 bar of dark chocolate (chopped)

150 g chopped Prince Polo  bars ( 3 large XXL bars)

• Beat the egg yolks with the sugar, add the flours and a few spoonfuls of milk and mix everything well making sure that there are no lumps.
• Pour 5 tablespoons of water into a pot ( in this way the milk won't burn and stick to the bottom of the pan) and when it begins to boil pour in the milk and bring everything to a boil.
• Pour the egg mixture into the boiling milk and whisk vigorously until the mixture thickens and begins to bubble. 
• Cream the butter and add the cold custard, in small portions, making sure that everything is well incorporated.
• Fold in the chopped Prince Polo bars and dark chocolate.

Chocolate ganache:

3 tbsp butter

3 tbsp milk

3 tbsp sugar

3 tbsp cocoa powder

Put everything in a pan over medium heat and simmer stirring constantly for about 3 minutes until the ganache thickens.

Assembly:

• Line a baking tray with parchment paper and assemble the cake on the paper in the following order:
• a slab of chocolate sponge+one half of the custard filling+the meringue slab+another half of the custard filling+the second chocolate sponge slab.

Pour warm ganache over the assembled cake and spread it evenly using a palette knife. Transfer into the fridge for a few hours to set.
Enjoy:)