All posts filed under: basics

Our Eastern Kitchen Thick Caramel Sauce - Recipe - Food Photography

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: 01Seriously, 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: 01Mix sugar with sifted cacao with a whisk. It will prevent big lumps of cacao forming in your sauce. 02Mix all ingredients in a saucepan, preferably with a solid, thick bottom. You can opt for a non-stick pot, too. 03Set high heat first and keep stirring the mix until all is combined and first bubbles appear. 04Reduce the heat slightly and keep stirring constantly until all sugar caramelises and the sauce …

Our Eastern Kitchen - Pierogi Dough and Making Technique - Recipe - Food Photography

Pierogi Dough and Making Technique

Name and pronunciation: pierogi [pee-yeh-roh-ghi] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form.Description: dumplingsType of cuisine: Eastern European — It is a very basic recipe, but it works every time. I like this dough for its elasticity. It makes making pierogi easier, it does not tear and they do not stick to each other during cooking. — Approximately 40 servings • Preparation time: about 15 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes — Tips: 01Perfect pierogi need a specific filling to dough ratio. This means the dough cannot be too thick. Make sure you roll the dough enough and if it is still too thick, stretch it out a little in your hands before adding the filling. 02Do not forget to add oil to water, it will prevent pierogi from sticking to each other. In fact, when you are placing them in water, try aiming at oil patches. 03Pierogi can be eaten straight after cooking or fried. In my family, we always fry them …

Our Eastern Kitchen - Paper Thin Basic Crêpes - Recipe - Food Photography

Paper Thin Basic Crêpes

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: 01If 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. 02You 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. 02The 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 …

Our Eastern Kitchen - Zakwas - Sourdough Starter - Recipe - Food Photography

Sourdough Starter

Tips: 01Sourdough is nothing more than wild yeast that is all around us. You need to give it time and nutrients to start, and then feed it regularly by adding the same amount of flour and water every week or two. Opt for 50 g of flour on 50 ml of water, or 100 g of flour on 50 ml of water, depends on how much starter you use and need to replenish. 02Storing your starter is easy. Just keep it in a fridge, take a portion you need for your bread and leave the rest chilled. Every 7-10 days add another equal amount of flour and water (50 g + 50 ml or 100 g + 100 ml), mix thoroughly and put back to the fridge. It will be happy for another week or so. 03I keep my starter in a bail jar. I cover the lid, but without closing the clasp. This way it receives enough air to live, but at the same time it is protected from drying out. 04Healthy starter should …