Polish farmer's cheese

Polish farmer's cheese - also known as twarog or bialy ser (white cheese) is a traditional Polish cheese.  I may not be a farmer, but I am a bit Polish, and this is one of my favourite childhood food memories.  I remember my Babcia making this in her tiny kitchen when she wasn't whipping up an apple cake or singeing chicken(for chicken noodle soup!).  This is a really simple recipe and produces a wonderfully fresh cheese - somewhere between a cottage and a curd cheese.  

Once the cheese is made you can leave it plain or add your favourite combination of fresh herbs or spices.  I often mix in some chopped dill (which is almost compulsory in Polish cooking!) and a bit of lemon zest. I like to serve this cheese with a tomato and onion salad and some lovely crusty bread for a simple lunch or supper.  It also works well in sweet or savoury cooked dishes.  One of my favourite recipes using Polish farmer's cheese is this awesome summer berry sernik (Polish cheesecake) by how to eat properly.  

Summer berry sernik (Polish cheesecake) by how to eat properly

preparation time:  5 minutes + about 30 minutes draining time
cooking time:  less than 5 minutes 

ingredients:

2 litres whole milk
juice of 1 lemon
salt and pepper to taste
your choice of herbs and spices  

method:

1. heat the milk until just below boiling point (there should be  a few small bubbles on the surface of the pan) then take off the heat.  
2. add the lemon juice and leave for 5-10 minutes for the cheese to curdle and separate.
3. drain through a sieve lined with muslin/cheesecloth.  When the whey has drained away what you are left with is the curds/farmer's cheese.  
4. place the drained cheese in a bowl and mix in the chopped herbs/spices (if using) then store in an airtight container in the fridge.  
5. This cheese doesn't last long - just a few days in the fridge, but I'm sure you will eat it all before that.  

Smacznego!  

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

Serve your Polish farmer's cheese with a fresh, and Summery tomato salad

gateau de semoule with caramel and Armagnac soaked prunes

I discovered gateau de semoule on a recent trip to France.  Although this translates literally as "semolina cake" it is basically a semolina pudding with added nice things.  To keep with the French flavour in this recipe the extra added nice things are a caramel sauce (similar to a creme caramel) and Armagnac soaked prunes. This could easily be substituted for  sultanas soaked in Earl Grey Tea or cherries soaked in Kirsch if you fancy - or could of course be left out all together if you are not a fan of dried fruit or dried fruit soaking.   

serves 6 people

preparation time:  5 minutes (plus overnight soaking of prunes if using)

cooking time:  35-40 minutes (plus 2-3 hours cooling time) 

recipe author:  chip butties and noodle soup 

ingredients:

100g fine semolina
1 litre milk 
200g sugar
100g prunes 
50ml Armagnac
1 egg
1 split vanilla pod (or 1 tsp vanilla extract)
pinch of salt 

method:

to make the Armagnac soaked prunes:

1. add the prunes to a pan of water to just cover, bring to the boil then turn off the heat, add the Armagnac, cool, cover and leave to soak overnight in the fridge.  

to make the gateau de semoule with caramel:

1. preheat the oven to 170C
2. grease your cooking dish (I made 2 medium sized puddings but you could make smaller ones in ramekins or 1 large one).    
3. add the milk with 50g sugar, the vanilla and a pinch of salt and bring to the boil.
4. add the semolina and cook over a gentle heat for about 15 minutes until the semolina is thick and creamy.
5. remove from the heat - chop and add your (drained) prunes and beaten egg, stir and leave to one side while you make the caramel.  
6. add the remaining 150g sugar to a pan with 5-6 tbs water and bring to the boil without stirring - it's ready when the syrup has turned a golden caramel colour. Put your cooking dish (or dishes) in a large baking tin then carefully pour in the caramel.  
7. add your prepared semolina then top up the baking tin half way with water to make a bain Marie.
8. cook in oven for 15-20 minutes - the gateau is done when still slightly wobbly.
9. leave to cool before putting int he fridge for minimum 2-3 hours before serving.

Bon appetit!  

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

rhubarb, rose and vanilla jam

This rhubarb jam flavoured with rose and vanilla is a combination of some of my favourite flavours and produces a wonderfully fragrant, tangy and Summery jam.  It is inspired by my trying to live a more self-sufficient life and my plans for an imminent move to the country to rear goats (amongst other activities!) I have long been a maker of chutneys and pickles however jam making has somehow not become a part of my foodie repertoire.  Like my largely unpractised/covert pastry skills it is something I have avoided doing - blaming my lack of  high tech jam making kit, thermometers and special tongs.  However after making this jam things will change - the wrinkly jam/frozen saucer trick worked a treat and a jam not too runny or solid was produced.   Give it a go - what's the worst that could happen - except maybe a burnt, unusable mass of hot sticky rhubarb and a saucepan you have to throw away?

However you are more likely to produce a delicious, fragrant jam to hush those negative voices that ever doubted you and you will wonder why you had never tried jam making before - well that's the effect it had on me anyway!  So go on -  feel the jam making fear and do it anyway! I hope you enjoy and let me know how you get on...

recipe author:  chip butties and noodle soup 

makes enough for 4 450g jars
preparation time:  10 minutes
cooking time:  20-25 minutes

ingredients:

1kg rhubarb* (washed well and chopped into 2-3cm pieces)
1kg jam sugar (with added pectin)
juice and zest of 1 lemon
5-6 tbs rose water (or to taste)
1 vanilla pod (split in half lengthways)

*remember to discard any of the rhubarb leaves as these are poisonous and should not be cooked/eaten.

method:

1. put a couple of saucers in the freezer ready for later when you need to test the jam setting point.  
2. in a large pan (or preserving pan) add the rhubarb, sugar, lemon juice and zest, vanilla pod and rosewater.
3. heat gently and stir until the sugar is dissolved.
4. turn up the heat and boil for about 10 minutes until the fruit is soft - skim off any skum that rises to the surface.  
5. to test for the jam setting point remove a cold plate from the freezer and spoon a small amount of jam onto it - leave for 30 seconds then push your finger through the jam.  If the surface of the jam 'wrinkles' it is ready - if not keep the jam on the heat and test at 2-3 minutes intervals.  You can also use a jam thermometer if you have such equipment - the setting point is 105C.  
6. when the jam is ready carefully remove the vanilla pod and pour into warmed, sterilised jars and seal.
7. store in a cool, dark place for up to 6 months and in the fridge after opening.     
8. serve with tiny (as pictured) or normal size toast is also good.  

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

easy cornbread with wild garlic and za'atar

My recipe for easy cornbread with wild garlic and za'atar.  I love cornbread - a quick and easy bread recipe made with cornmeal/polenta.  A great accompaniment to stews and soups but also lovely with cheese and salads as a simple lunch idea, or for breakfast.   

I added wild garlic and za'atar to this cornbread recipe to accompany part of a Middle Eastern style mezze selection I was preparing for dinner...and as you may have noticed I am currently obsessed with wild garlic!  

Cornbread can take many flavour combinations - how about trying caramelised onion and goats cheese, Cheddar and bacon?  Or just leave it plain - I think it's delicious either way.  

For more handy information and safety tips about foraging for wild garlic check out my previous posts for wild garlic with tofu, aubergine and oyster sauce and wild garlic minestrone soup.  I also found Galloway wild foods really useful with a wealth of information about foraging for wild garlic and other edibles. 

Let me know how you get on, and any other flavours you would like to try.  

serves 3-4 
preparation time:  5 minutes
cooking time:  20-25 minutes
recipe author:  chip butties and noodle soup

ingredients:

1 cup plain flour
1 cup fine cornmeal/polenta
1 tbs baking powder
1 cup milk
1/4 cup vegetable oil
1/4 cup sugar/honey
2 eggs beaten
1 bunch wild garlic chopped (washed and cleaned well in cold running water) 
2 heaped tsp za'atar spice mix
salt and pepper

instructions:

1. heat the oven to 200C and grease a baking tin (about 20cm square size)
2. sieve the flour, cornmeal and baking powder into a large mixing bowl and add the za'atar and salt and pepper.
3. in a separate bowl mix together the eggs, sugar/honey, milk and vegetable oil.
4. add the two mixtures together with the chopped wild garlic and stir together quickly - do not over mix otherwise you will get a heavy cornbread.  
5. bake for about 20-25 minutes - until a skewer comes out clean and it's well risen
6. best served immediately!  

For other recipes using za'atar check out my za'atar roast potatoes and cumin roast lamb with za'atar spiced chickpeas.  

I am also entering this dish into the May herbs on Saturday challenge hosted by delicieux.  Organised by Karen at lavender and lovage. 

frittata with wild garlic, roasted butternut squash and brie

My recipe for frittata with wild garlic, roasted butternut squash and brie. A beautifully simple and delicious supper or brunch dish.  Another recipe borne out of my current food obsession - wild garlic.  I love the stuff and I can use it even more now I found a huge patch of it in woodland close to where I live in the UK...happy days.  But the season is nearly over, it is short and sweet and I will have to get over the changing times....but not until I have made some jars of wild garlic pesto to see me through a few more weeks.

I added leftover roasted butternut squash to the frittata, but you could easily substitute for any other roasted vegetables of your choice.  Also many other cheeses would be great melted on top - it's just that I had some brie that I needed to use up.  I would also love this with some nice crumbly goats cheese or Stilton.  This can be served simply with some crusty bread or boiled new potatoes.  Let me know how you get on - I hope you enjoy :-) 

For more handy information and safety tips about foraging for wild garlic check out my previous posts for wild garlic with tofu, aubergine and oyster sauce and wild garlic minestrone soup.  I also found Galloway wild foods really useful with a wealth of information about foraging for wild garlic and other edibles.

serves 2-3
preparation time:  5 minutes
cooking time: 5-10 minutes
recipe author:  chip butties and noodle soup

ingredients:

3-4 eggs
1 cup/handful of chopped roasted butternut squash (or roast veg of choice)
1 large bunch wild garlic (washed in clean running water)
100g brie sliced (or cheese of choice)
2 tbs vegetable oil

instructions: 

• heat a frying pan with the vegetable oil, beat the eggs then add to the pan with the roasted butternut squash and half the wild garlic - stir around a few times to start the cooking then turn the heat down.
• add the sliced brie to the top of the frittata.  The frittata should cook in about 5 minutes - you can finish it off under the grill if you like to brown up the cheese.   
• garnish with the rest of the wild garlic and serve - simple!  

I am also entering this dish into the May herbs on Saturday challenge hosted by delicieux.  Organised by Karen at lavender and lovage. 

 

This recipe is also included in Nature's Lunchbox a food foraging challenge organized by Foodie Laura.  Check out the rules here if you would like to enter or look at other entrants.  Happy foraging :-) 

roasted cauliflower with garam masala and fennel seeds

A recipe inspired by Beth at OMG Yummy and her roasted cauliflower, and my new veg box from abel and cole. So combining inspiration with a craving for a dish using Indian spices here is my recipe for roasted cauliflower with garam masala and fennel seeds.  This recipe uses the leaves of the cauliflower too - so more nutrients and less food waste! A great vegetarian dish on its own, but also works well as a side dish with a selection of others curries. If you are looking for curry recipe ideas check out my tomato and coconut lentil dhal curry. I think this would go really well with the roasted cauliflower.  I hope you enjoy - let me know what you think....

Serves: 3-4 as a side dish
Preparation time: 5-10 minutes
Cooking time: 25-30 minutes
Recipe author: chip butties and noodle soup

Ingredients:
1 cauliflower (leaves finely chopped and cauliflower divided into florets)
2 cloves garlic chopped
2 tsp garam masala
2 tsp fennel seeds
2 tbs oil
Salt and pepper to taste

Instructions:

1. Preheat the oven to 190C
2. Add the prepared cauliflower to a roasting tin then toss in the oil, garlic and spices. Add about 1/2 cup of water to the pan to add a little bit of steam to the cooking process.
3. Roast for 25-30 minutes until nice and crunchy on the outside and soft and tender in the middle. 
4. Serve as a side dish or a vegetarian main  - I mixed it with some plainly cooked rice. As I am a chilli fiend I would also serve with a dash of hot and sweet chilli, garlic and ginger jam.  This is of course entirely optional! 

wild garlic minestrone soup

Wild garlic minestrone soup

I am currently loving the wild garlic season - and as it is in full swing I am still happily foraging away and creating new culinary uses for it.  Here is my latest recipe for wild garlic minestrone soup - a quick and easy recipe packed with my favourite seasonal ingredient.  This recipe is also a great way of using up leftovers - I added a few cooked pork sausages in the final stages of cooking, but you could also add cooked chicken or pork.  You can of course leave it as a vegetarian dish and it is just as good! Let me know what you think....

serves:  3-4 people
preparation time:  10 minutes
cooking time:  20-25 minutes

ingredients:

250g wild garlic roughly chopped (washed well in cold, running water)
150g pasta (I used some spaghetti but any pasta shape is fine)
400g tin chopped tomatoes
1 red pepper chopped
1 onion chopped
2 litres vegetable stock
2 tbs pesto
1 tsp smoked paprika
1 tbs olive/vegetable oil
salt and pepper to taste

other great additions to this soup:
leftover cooked sausage/chorizo, roast chicken or roast pork

instructions:

• heat a large saucepan with the oil and add the chopped onion and pepper - fry for a few minutes until softened.
• next add the smoked paprika, pesto, tinned tomatoes and stock - simmer for about 10 minutes - giving the flavours a chance to develop and the soup to reduce slightly.
• now add the pasta (and leftover cooked sausages etc if using) and cook until the pasta is al dente - about 8-10 minutes - this is great for using up odd bits of pasta left in the cupboard.
• add the wild garlic a few minutes before the end of cooking
• check seasoning and serve - garnish with a bit more chopped wild garlic if you like - I added a few of the edible wild garlic flowers
• a great simple supper dish - just serve with some crusty bread and enjoy. 

If you are looking for other recipes using wild garlic check out my wild garlic with tofu, aubergine and oyster sauce.  Also check out the above link for more information and handy advice about foraging and using wild garlic. 

This recipe is entered into the May Credit Crunch Munch food challenge organised by fuss free flavours and fabfood4all.  "...saving some money whilst still enjoying good food." Credit Crunch Munch.  This month hosted by Farmersgirl Kitchen.

I am also entering this dish into the May herbs on Saturday challenge hosted by delicieux.  Organised by Karen at lavender and lovage. 

This recipe is also included in Nature's Lunchbox a food foraging challenge organized by Foodie Laura.  Check out the rules here if you would like to enter or look at other entrants.  Happy foraging :-)