Strawberry Pancakes - Racuchy z Truskawkami

"Racuchy" is a type of Polish pancake or fritter that is typically made with flour, eggs, milk, and sometimes yeast or baking powder. These pancakes are often flavored with sugar and vanilla and can be served with various toppings such as powdered sugar, jam, fruit compote, or sour cream. They are usually fried until golden brown and crispy on the outside while remaining soft and fluffy on the inside. Sometimes, grated apples or other fruits are added to the batter for extra flavor and moisture.

This is a no yeast version, for a yeast pancakes check out my other recipes. 

Check out my Banana Chocolate Racuchy Recipe LINK

Check out my Racuchy z Jabłkami (Apple Pancakes) Recipe LINK

Ingredients:

- 250g all-purpose flour

- 5g baking powder

- 180ml milk

- 40g sugar

- 1 egg

- 80-100g strawberries, diced

Instructions:

1. Prepare the Batter:

   - In a large mixing bowl, sift together the flour and baking powder to ensure there areno lumps.

   - Add the sugar to the flour mixture and stir to combine.

   - Add the milk and eggs, and mix until well combined.

2. Prepare Strawberries:

   - Wash the strawberries, remove the leaves, and dice them.

   - Gently fold the diced strawberries into the pancake batter until evenly distributed.

3. Cook the Pancakes:

   - Heat a non-stick frying pan or griddle over medium heat, and lightly grease the pan with butter or cooking spray.

   - Once the pan is hot, add 1-2 spoonfuls of pancake batter onto the pan, and use the back of the spoon to spread it into a round shape.

   - Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.

   - Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

   - Repeat with the remaining batter, greasing the pan as needed between batches.

4. Serve:

   - Serve the strawberry pancakes warm.

   - Optional: Top with additional sliced strawberries, a drizzle of maple syrup, honey, or whipped cream before serving.

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Molehill Cake - Kopiec Kreta

The Polish Molehill Cake (Kopiec Kreta) is a fun and whimsical dessert that's as delicious as it is unique in appearance. Shaped like a little hill - just like a mole might make in your garden - this cake features a moist chocolate base, a light whipped cream and banana filling, and a crumbly chocolate topping that resembles freshly dug soil. The top of the cake is covered with crumbled pieces of the sponge to give the appearance of "earth."

The cake is easy to make and visually impressive - perfect for parties, birthdays, or casual get-togethers.

Can be made with homemade sponge or using a store-bought baking mix (Dr. Oetker’s Kopiec Kreta is popular in Poland).

You can add chocolate chips, nuts, or even a bit of rum or liqueur to the cream for an adult twist.

Ingredients:

Cake:

- 2 eggs

- 60g light brown sugar

- 55g flour

- 15g cocoa powder

- 6g baking powder

Whipped Cream:

- 250g whipping cream

- 2 tbsp hot water

- 1 tsp gelatin powder or agar agar

- 30g sugar

- 25g chocolate shavings

- 1-2 bananas (optional)

Instructions:

1. Preparing the Cake:

   - Preheat the oven to 180°C (350°F) and line a cake tin with parchment paper.

   - In a mixing bowl, beat the eggs and light brown sugar until they are pale and fluffy.

   - Sift in the flour, cocoa powder, and baking powder, then fold gently until well combined.

   - Pour the batter into the prepared cake tin and spread it evenly.

   - Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.

   - Allow the cake to cool completely before proceeding.

2. Preparing the Whipped Cream:

   - In a small bowl, dissolve the gelatin powder in hot water and let it cool slightly.

   - In a separate bowl, whip the whipping cream and sugar until stiff peaks form.

   - Gradually pour the dissolved gelatin into the whipped cream while whipping continuously until fully incorporated.

   - Stir in the chocolate shavings.

3. Assembling the Cake:

   - Once the cake has cooled, carefully slice it horizontally into two layers, approximately two-thirds of the height of the cake.

   - Place one layer of the cake on a serving plate.

   - Using a spoon, create a dimple in the cake, leaving about 1cm around it.

   - Crumble all leftover cake

   - If using, slice bananas and place them on the cake.

   - Add the whipped cream over the bananas, forming a hill.

   - Place the cake crumbles over the whipped cream, creating a molehill.

4. Chilling / Serving:

   - Refrigerate the cake for at least 2 hours to allow the whipped cream to set.

   - Slice and serve the cake chilled.

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Forest Moss Cake - Leśny Mech

Creating a Forest Moss Cake (Leśny Mech) involves incorporating spinach into the cake batter to give it a green color reminiscent of moss, along with decorating it using forest berries, pomegranate or other fruits. My version is made with matcha powder instead of spinach. You can also use my Spinach Cake Recipe to create a more authentic version of this dessert.

Ingredients:

Cake:

- 60g oil

- 90g sugar

- 3 eggs (approximately 150g)

- 100g flour

- 20g cornstarch

- 20g matcha powder

- 8g baking powder

Cream:

- 200ml milk

- 50g sugar

- 30g cornstarch

- 250g cream cheese

Instructions:

1. Preparing Cake:

   - Preheat the oven to 180°C (350°F). Line a 6-inch cake tin with parchment paper.

   - In a mixing bowl, beat eggs and sugar until light in colour and fluffy. 

   - Sift in the dry ingredients and add oil in. 

   - Mix until smooth and well combined.

   - Pour the batter into the prepared cake tin and spread it evenly.

   - Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.

   - Allow the cake to cool completely before assembling.

2. Preparing Cream:

   - In a saucepan, mix all the ingredients except cream cheese.

   - Cook, stirring constantly until it thickens.

   - Remove the pudding from heat, cover with plastic wrap, and let it cool.

   - In a separate bowl, beat the cream cheese until smooth.

   - Gradually add the pudding to the cream cheese, mixing until well combined and smooth.

3. Assembly:

   - Once the cake has cooled, carefully slice it horizontally into three layers.

   - Crumble top one of the cake layers.

   - Place one layer of the cake on a serving plate.

   - Spread a layer of cream over the cake layer.

   - Repeat the process with the remaining cake layers and cream cheese mixture.

   - Sprinkle the crumbled cake over the top layer of cream.

   - Garnish with pomegranate seeds or other fruits of your choice. Enjoy your matcha cream cake!

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Pork Meatballs in Creamy Dill Sauce - Pulpety

Pulpety, or Polish meatballs, are a classic comfort food that brings warmth and flavor to any table. Paired with a creamy dill sauce, they become a culinary delight that captures the essence of Polish home cooking. 

With their tender texture and flavorful sauce, pulpety with dill sauce are sure to become a favorite in your household. So gather your ingredients and enjoy a taste of Polish tradition! 

Check out my Polish Meatballs (Kotlety Mielone) Recipe LINK

Ingredients:

- 400g pork mince

- 2-3 cloves garlic, minced

- 1 egg

- 60g breadcrumbs

- Salt and pepper to taste

- 30g flour

- 250ml milk

- 1 bay leaf

- Bunch of fresh dill, chopped

- Oil for frying

Instructions:

1. Prepare the Meatballs:

   - In a mixing bowl, combine the pork mince, minced garlic, egg, breadcrumbs, salt, and pepper.

   - Mix well until all ingredients are evenly incorporated.

   - Shape the mixture into small meatballs.

2. Fry the Meatballs:

   - Heat some oil in a frying pan over medium heat.

   - Once the oil is hot, add the meatballs to the pan, making sure not to overcrowd them.

   - Fry the meatballs until they are golden brown on all sides, about 8-10 minutes.

   - Once cooked, remove the meatballs from the pan and set them aside.

3. Prepare the Creamy Dill Sauce:

   - Heat a little oil over medium heat (you can reuse the oil from frying meatballs).

   - Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.

   - Gradually pour in the milk, stirring continuously to prevent lumps from forming.

   - Add the chopped dill, bay leaf, salt and pepper for flavor.

   - Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a few minutes until the sauce thickens slightly.

4. Finish the Dish:

   - Once the sauce has thickened, add the fried meatballs to the pot with the sauce.

   - Allow the meatballs to simmer in the sauce for another 5-10 minutes, stirring occasionally, until they are heated through and the flavors have melded together.

   - Taste and adjust seasoning with salt and pepper if necessary.

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What is a Mooncake?

 

What is a moon cake?

A mooncake (月餅) is a traditional bakery product prominently enjoyed during the Mid-Autumn Festival (中秋節) in various Asian countries. This festival revolves around lunar appreciation and moon watching, with mooncakes standing as a revered delicacy exchanged among friends and family during the celebrations.

Mooncakes typically take the form of round pastries with a sumptuous and thick filling, often crafted from red bean paste or lotus seed paste, encased in a delicate 2–3 mm crust. Some variations may feature yolks from salted duck eggs, symbolizing the full moon. Traditional mooncakes bear imprints on the top, showcasing Chinese characters symbolizing "longevity" or "harmony," along with the bakery's name and the specific filling. Additional artistic touches may include imprints of the Moon, Lady Chang'e on the Moon, flowers, vines, or a rabbit—symbolic of the Moon. Mooncakes play an integral role in the cultural and culinary experience of the Mid-Autumn Festival, enriching the festivities with their symbolic meanings and delightful flavors

Traditional mooncake fillings

Lotus seed paste (蓮蓉)

Considered by some to be the original and most luxurious mooncake filling. White lotus paste is even more premium. Sometimes, white kidney bean paste is used as a filler due to the high price of lotus paste.

Sweet bean paste (豆沙)

There are various pastes commonly used as fillings in Chinese desserts. While red bean paste made from azuki beans is the most common worldwide, regional preferences exist for bean paste made from mung beans or black beans.

Jujube paste (棗泥)

This sweet paste is made from ripe jujube (date) fruits. It has a dark red color, a slightly fruity/smoky flavor, and a slightly sour taste.

Five kernels (五仁) or mixed nuts

A filling made of coarsely chopped nuts and seeds, held together with maltose syrup. Different regions use various nuts and seeds such as walnuts, pumpkin seeds, watermelon seeds, peanuts, sesame seeds, or almonds. Candied winter melon or rock sugar pieces are often added for additional flavoring.

Mooncake crusts

Mooncake crusts vary widely depending on the region where they are produced. Most regions have many types of fillings but only one type of crust. While vegetarian mooncakes may use vegetable oil, many mooncakes use lard. 

The most popular types of crusts are:

Chewy

This crust, commonly used in Cantonese-style (Hong Kong style) mooncakes, has a reddish-brown tone and glossy sheen. It is made using a combination of thick sugar syrup, lye water, flour, and oil, resulting in a rich taste and a chewy yet tender texture. Maltose syrup can be added to increase chewiness.

Flaky

Flaky crusts are indicative of Suzhou- and Taiwan-style mooncakes. The dough is made by rolling alternating layers of oily dough and flour that has been stir-fried in oil, resulting in a texture similar to puff pastry.

Tender

Mooncakes from certain provinces of China, such as Shanghai-style mooncakes, have a tender crust instead of a flaky or chewy one. The texture of this crust is similar to the shortcrust pastry used in Western pie crusts or tart shells. It is made with a mixture of sugar, oil, flour, and water. This type of crust is also commonly used in other types of Chinese pastries, such as egg tarts.

Crumbly

Yunnan-style mooncakes have a dense, crumbly crust made using a hot water crust pastry that combines different kinds of flour with oil, salt, and hot water. This type of crust is uncommon in other regions.

Less traditional types of mooncake crusts can be made with:

Glutinous rice

This crust has a texture similar to mochi and is known colloquially as "snowskin mooncakes".

Jelly

A crust made from gelling mixtures such as agar, gelatin, or konjac, flavored with a wide variety of fruit flavors.

Left: Hong Kong style mooncake with banana filling
Right: Taiwanese style mooncake with red bean paste and salted egg yolk

Thousand layer mooncake with taro and egg yolk
Photo by: whisknfold.com

No bake mooncakes with outer layer made of jelly
Photo by: eatwhattonight.com

Snow skin mooncake

Snow skin mooncakes are a variation of traditional mooncakes originating from Hong Kong but now popular in several Asian countries including Macau, Mainland China, Taiwan, Vietnam, Singapore, Malaysia, and Indonesia. Unlike traditional mooncakes that are baked, snow skin mooncakes are not baked and are typically enjoyed cold.

Emerging in the 1960s as an alternative to traditional mooncakes, snow skin mooncakes were created by a bakery in Hong Kong to address concerns about the high sugar and oil content in traditional mooncakes. To reduce the fat content, the bakery used fruit fillings and reduced the oil content in the crust. By the 1970s, snow skin mooncakes gained popularity and were also known as "crystal mooncakes" (水晶月饼). The term "Bing Pi Yue Bing" (冰皮月饼) appeared in advertisements in the early 1980s.

The crust of snow skin mooncakes is made from glutinous rice, similar to the crusts used in mochi ice cream or yukimi daifuku. These mooncakes are typically white in color and served cold, hence the name "snow skin." However, they can have other colors due to added flavors in the crust.

Snow skin mooncakes offer a variety of fillings, including mung bean paste, fruit, green tea, jam, strawberry, chocolate, coffee, and cheese. Other popular flavors include durian, sesame, mango pomelo sago, and purple yam. These diverse fillings contribute to the wide range of flavors and textures found in snow skin mooncakes, making them a beloved treat during the Mid-Autumn Festival and beyond.

Snow skin mooncakes
Photo by: eastcoastpodiatry.sg

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