Recipe Thread. (1 Viewer)

Houchens Head said:

Nice to see Polish recipes here. My missus is Polish/Lithuanian and loves Eastern European food. Her favourite is Sauerkraut. I can't even stand the smell of it! Thank god I do the shopping these days due to her mobility issues. It means I keep "forgetting" to buy jars of the stuff!

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I love it, had a great sausage and sauerkraut soup in Poland when I was over years ago.

Any family holiday recipes out there? Cakes or cocktails?

JohnWH said:

Any family holiday recipes out there? Cakes or cocktails?

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Been trying a pumpkin bread recipe which I’m quite happy with. Wintery flavours and nice texture.

Crack 3 eggs into a bowl and beat with 100 g white and 50 g brown sugar

Add 400 g pumpkin purée and tsp vanilla extract, mix

Add 180 g self raising flour, 1 tsp cinnamon, 0.5 tsp ground cloves and 0.25 tsp ground ginger, then 110 g oil and mix well

Transfer to tin of choice and bake at 160 C until done (about 45-60 minutes)

This is a really good recipe for anybody who is interested in starting to make sourdough bread.
I've been baking it for about ten years now and absolutely love the whole process. I still can't believe it's all just a combination of flour and water.
I'd suggest using a decent quality flour and also to persevere if you don't get a perfect result the first time.

Marty said:

Gołąbki​

1 large cabbage
1 large onion
100g rice
500g minced meat of your choice.
2 vegetable stock cubs
Seasoning.

Take off a few of the outer leaves of the cabbage and put them to the side. Cut out the centre of the cabbage and boil cabbage until soft.

Cook rice.

Once the rice is cooked and drained, put into a mixing bowl with a finely chopped onion, minced meat and seasoning, mix well.

Take a cabbage leaf, a spoon of the mix and wrap it up like a burrito.

Use the leafs from earlier to line the bottom of pot, place the little cabbage parcels inside, fill with stock and cook.

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I made something very similar at the weekend (recipe below). Cabbage and mince is great isn't it?

I also made a Brexit version (below the recipe below) which follows the same basic method but is cheaper, probably.

KAPUSKA

1 medium-size Savoy cabbage
5 tbsp rapeseed oil
350 g lamb mince
1 large onion, finely chopped
1 large clove of garlic, finely chopped
1 tbsp tomato paste (concentrated tomato purée - see note)
1 tbsp hot pepper paste (see note)
1/2 tsp red pepper flakes (see note)
400 g tin of chopped tomatoes
50 g baldo rice, thoroughly washed & its starch removed
Salt & pepper to taste
400 ml water

Step 1
First, quarter the cabbage, then cut out the core and discard. Coarsely slice it across to create strips. Wash in a colander under cold water and set aside.

Step 2
Over medium temperature, heat the rapeseed oil in a casserole dish or a heavy-based large pan. Fry the lamb mince until it's completely brown and thoroughly cooked.

Step 3
Add the onion and garlic to the pan and sauté them until they are a soft and golden colour.

Step 4
Combine our flavour boosting ingredients tomato paste and red pepper paste with the mince mixture. Cook until they turn deep maroon colour and become concentrated. By doing this, we get rid of the tart flavour of the tomato paste.

Step 5
Sprinkle some red pepper flakes, then add the chopped tomatoes. Sauté for a few minutes, until the tomatoes start to break down.

Step 6
Add the coarsely chopped cabbage and water into the casserole dish. When it starts to boil, add the rice and season to taste. Cover with a lid and turn down the heat. Stirring occasionally, cook for 35 minutes until the cabbage is soft.

Pork and Cabbage
1 red cabbage
450g pork shoulder
1 white onion
3 cloves of garlic
400ml apple juice
1 chicken stock pot
Some water to stop it being to dry.

I would recommend Mob to anyone struggling for inspiration of what to cook.

There is a free version but I ended up subscribing and it's been worth it. Thousands of recipes on there and most of them are easy enough for quick midweek dinners and really tasty.

You can do meal planners and shopping lists and stuff on there too.