All posts filed under: easter

Delicious Mini Pasties with Lentils and Coriander Filling

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Name and pronunciation: paszteciki [pah-sh-teh-cheekey]Description: lentil-filled pastiesType of cuisine: Eastern European —  These little treats are my family and friends’ absolute favourites. 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: 01Prepare the dough in the evening and let it rise overnight in a fridge. 02Try 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: 01Sift the flour to a large bowl, add the yeast, milk and sugar. …

Our Eastern Kitchen - Pierogi with Green Lentils - Recipe - Food Photography

Pierogi with Green Lentils and Coriander

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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: 01With fresh pierogi, you have a choice between serving them just cooked, or frying them. After cooling or freezing, you should fry them. 02Both fresh and fried pierogi are perfect when served with fried onions or sour cream. 03Because 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 …

Our Eastern Kitchen - Classic Marble Babka - Recipe - Food Photography

Classic Marble Babka

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Name and pronunciation: babka [bah-b-kah]Description: marble cakeType of cuisine: Eastern European — In Poland, we usually bake babka for Easter, but it is so quick, easy to prepare and everyone loves it, so it is great for any party or just as a weekend’s treat. There are many different recipes for babka, but I really like this one, since the cake is nice and moist inside, and stays fresh for good few days. — Depending on your form, about 12-16 servings • Preparation time: about 90 minutes • Baking time: about 60 minutes — Ingredients: ✽ 250 g all-purpose flour✽ 220 g sugar✽ 150 g unsalted butter✽ 5 eggs✽ 5 tablespoons oil (choose one with the least flavour, such as canola oil)✽ 2 tablespoons unsweetened cocoa✽ 1 tablespoon potato flour✽ 1½ teaspoon baking powder✽ 1 teaspoon vanilla powder — Method: 01Melt the butter in a saucepan. 02Sift both flours together with the baking powder to make sure they are thoroughly mixed. 03In a separate bowl, beat the eggs and sugar until they are shiny, silky smooth, and almost white. 04Once the eggs …