Gugelhupf recipe
Preheat oven to 180° C. Lightly grease and flour a 2-litre (8-cup) gugelhupf tin, tapping out any excess flour. Soak almonds in a bowl of boiling water. Peel and chop into slivers. Cream butter and icing sugar until light and fluffy. Gradually ... [... more]
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Pierogi (Polish Dumplings)
For the sauerkraut filling: melt the butter in a medium frying pan over medium heat. Cook the onion, stirring, about 5 minutes or until soft. Add the drained sauerkraut and cook for 5 minutes. Season to taste with salt and pepper; transfer to a ... [... more]
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Chocolate Babka
Sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt; set aside. In a medium bowl, beat the butter and sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium and beat in the ... [... more]
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Pierogi from Granny
Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash. Meanwhile, melt 2 ... [... more]
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Latkes recipe
Blend three-quarters of the potatoes in a food processor, using the steel blade. Add rest of ingredients. Grate the rest of potatoes, mix well. Pour by spoonfuls onto hot well-greased frypan, turning when edges are brown. 3 cups potatoes, ... [... more]
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Cauliflower polonaise
Steam the cauliflower florets for 8-10 minutes, or until just tender. Meanwhile, melt the butter in a frying pan. Add the breadcrumbs and fry on medium heat, stirring constantly, until golden - take care not to let them burn. Remove the pan from ... [... more]
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Chilled borscht
Blend the beetroot with the shallots, stock and lemon juice in a blender or food processor. Add the sour cream or crème fraîche and blend once more. Season to taste. (Rinse out the blender or processor bowl immediately after use so that it .. [... more]
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Polish Chooks
Polish Chooks have a crest or hat of feathers on their head which looks like a pompom. They have long, deep bodies, prominent breasts and large wings. Males weigh about 3kg (6.5lb) and females weigh about 2.25kg (5lb). There are four main colours ... [... more]
Burke's Backyard |
Bacon and cabbage strudel
Place flour, salt, egg, vinegar, oil, butter and water in a large bowl; knead with the dough hooks of an electric mixer for 5 minutes, or by hand. Cover the dough and leave it to rest for 30 minutes. For the filling, fry the bacon in a large pan. ... [... more]
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Kielbasa and Cabbage
In a largefrypan, fry bacon over medium high heat until browned and crisp, turning once. Remove bacon from pan, reserving the fat, and place on paper towels to drain. Stir water, sugar, onions, garlic, red pepper flakes, salt and caraway seeds ... [... more]
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Kolaczki recipe
Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour,baking powder and salt. Rub in the shortening using fingertips until the mixture is mealy. Stir in the egg yolks and ... [... more]
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Polish Sausage with Red Cabbage
Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well. Melt the butter in a large heavy frypan. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is ... [... more]
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