All posts tagged: milk

Sweet Crêpes with Creamed Cottage Cheese Filling

Name and pronunciation: naleśniki z serem [nah-lesh-nicky z sir-em]Description: crêpes with cottage cheeseType 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: 01To make your crêpes even more special, you can add raisins and cinnamon to the cheese filling. 02The cheese filling is delicious as it is, but since it contains egg, you need to fry the crêpes before serving them. 03If 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! 04Serve with Polish for local sour cream. If you cannot get it, you can replace it …

Heavenly Delicate Challah Topped with Sweet Crumble

Name and pronunciation: chałka [how-kah]Description: challahType 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 gold crust. — 2 challahs • Preparation time: about 35 minutes • Resting time: 1 hours plus 30 minutes • Baking time: about 20 minutes — Tips: 01Challah 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. 02If you decide to make your challah less sweet, you can also top is with poppyseeds or sesame seeds, instead the sweet crumble. — Ingredients: Challah:✽ 550 g all-purpose flour✽ ½ cup warm milk✽ ½ cup warm water✽ 30 g …

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: 01Make sure you use enough flour for dusting your doughnuts before proofing. They will be very delicate and you do not want them to stick. 02When placing your risen doughnut in the oil, handle them very gently. They need to stay perfectly round and fluffy. 03While I absolutely love my doughnuts with a filling, my family prefer plain doughnuts, only glazed. It is perfectly …

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 - 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 - Cebularze - Polish Onion Bread - Recipe - Food Photography

Polish Onion Bread

Name and pronunciation: cebularze [tzeh-boo-lah-zhuh; “zhuh” is pronounced like French “je”]Description: onion breadType 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: 01You can prepare the onions the night before and leave them in a fridge overnight. They get very aromatic and flavourful this way. 02Be 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 …