pickle soup

Pickle soup is a classic in Poland and if you google it, you will find plenty of recipes and explanations in English. It’s my favourite soup, with an interesting, sour flavour. Do try it and don’t be put off by the idea. It’s delicious! This is one of those soups that leaves you warm, satisfied and feeling amazing.

Regarding the pickles to use for this recipe, you will need to find pickles which have no vinegar in the jar. Here in Norway, I am able to find them in imported food shops, where they are selling a lot of Turkish and Middle-Eastern foods. I can see a lot of recipes out there not telling readers this detail and I learnt the hard way. The vinegar pickles won’t lose their vinegary madness while in the soup and you’ll end up eating heated vinegar – not great!

This recipe yields 4 yummy portions

pickle soup

Ingredients:

4 potatoes

2 carrots

1 parsnip

1 small piece of celeriac

1/2 cup single cream

6 pickles, processed or grated into a pulp

2 Tbsp butter

1 Tbsp tomato paste

to season:

1/2 tsp sweet paprika

1/2 tsp dried parsley leaf

1/2 tsp black ground pepper

salt to taste

pickle soup

Peel and cube potatoes and place in a saucepan. Add 1 1/2l (3 pints) water and put on medium heat.

Peel and dice carrots, parsnip and celeriac and add to potatoes. Bring to boil and continue cooking until soft.

While these are cooking, add paprika, parsley, ground pepper and salt.

In a frying pan, melt the butter and once hot, add pickles and fry until slightly thicker.

Once you check the soup and you are sure that the potatoes and other veggies are soft enough to eat, add the pickles and tomato paste, and stir.

In a glass mix cream with a tablespoon of the hot soup.

Take the soup off the heat and stir the cream mixture in.

pickle soup

Enjoy with a slice of bread or without.

 

 

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

grandma's pasta

This is one of those super simple recipes. It comes from my grandma who has enjoyed it any time she was able to get the ingredients. She really likes to add a lot of cream to her recipes. I asked her about it and she said that when she was a young girl in the Second World War they had little food. Her family was from the countryside and they managed to keep a cow despite all of the difficulties. She said that sometimes these milk products coming from the cow were lifesavers and the only thing they had for the whole day. You’d think that would put a person off cream for life but instead cream and milk are my grandma’s favourite things.

 

About the ingredients for this recipe. The pasta grandma uses is a short, thin pasta, thin like angel hair or capellini but short. I imagine other small pasta types could be used here with success.

For sausage my grandma’s favourite choice here is hotdogs. You can also use kielbasa, wieners or anything else that you like.

You’ll also notice marjoram. If this herb is alien to you, just use oregano instead. Also, if you like your food spicy, this can be delicious with cayenne pepper.

This amount serves 4.

grandma's pasta

Ingredients:

a teaspoon of oil for frying

2 cups dry thin pasta or whatever is your normal amount for 4 people (a lot depends here on the exact pasta type)

4 sausages

1 onion

1 garlic clove

1/2 cup single cream

2 Tbsp tomato paste

1 tsp marjoram

a handful of grated cheese

salt and pepper to taste

grandma's pasta

In a large frying pan, add oil and sliced sausages. Let them brown while you are chopping onion and garlic. Once the sausages are browned to your liking, add onion and garlic.

In the meantime, boil pasta according to instructions on the packet.

Add hot, drained pasta to the sausages and follow with cream, tomato paste, herbs, cheese, salt and pepper. Mix well.

Done! I love this with a big, green salad.

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

blueberry cheesecake

A lot of the cheesecake recipes call for a lot of cream cheese. No wonder – it’s supposed to be cheesecake after all. This tends to get really expensive here in Norway though and to be honest, very heavy. So I came up with this, I suppose smoothie cake would probably be a better name, since it has a lot of cream and milk and just a bit of cream cheese. It’s still a delicious, stiff, cheesecakey foam with blueberries. I mean, you cannot go wrong with this. :)

This version is not very, very sweet, so do taste it before committing to this amount of sugar and increase if needed.

blueberry cheesecake

Ingredients:

3 Tbsp powdered gelatin

1/2 cup boiling water

1 cup single cream (around 20% fat)

1/2 cup sugar

1/2 cup milk

125g / approximately 1/2 cup cream cheese

1 cup blueberries

biscuits – just enough to cover the bottom of the tray twice

1/4 cup butter

a couple of blackberries for decoration

 

blueberry cheesecake

Mix the gelatin powder with the water from the kettle until smooth. Let it cool but keep stirring occasionally to prevent it from setting in the glass.

In a bowl of an electric mixer place cream and start beating on medium speed.

Slowly add all the sugar, milk, cream cheese and blueberries at the end.

blueberry cheesecake

When everything is blended, let it rest and in the meantime break up the biscuits into small pieces.

You can use a food processor.

Melt the butter (I use the microwave for that but melting it gently over the stove top is certainly a better idea).

Add butter to the biscuit crumbs and stir.

Press the biscuit – butter mixture into the bottom of your spring pan.

Once the gelatin mixture is not hot anymore pour it into the milk/cheese mix and stir with a hand whisk to distribute evenly.

Pour all of that onto the biscuit base.

Leave in the fridge for an hour, decorate to your hart’s content.

blueberry cheesecake

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

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My Grandma turned 87 this year and she is still an avid cook. This recipe is a real comfort food for me. I’ve made it many  times in different ways, adding spinach to the dough and other variations but this is the very simple, basic recipe for the delicious ‘kluski’ dumplings. One amazing thing about them is that they don’t require for you to have some great manual skills, like many other dough dumplings. I have always loved their smooth, slightly chewy texture and very delicate flavour. If you like the Italian gnocchi you are likely to enjoy these Polish kluski as well.

kluski

The chicken that comes with them is really, really simple and maybe nothing special but I wanted to give you the real experience – this is my Grandma’s real recipe, how she made it for the last 50 years at least and at least two generations have already enjoyed it immensely. This amount feeds approximately 4 people for a light meal or 3 for a bigger meal.

 

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For kluski:

1 1/2 cup mashed potatoes leftover from last night’s dinner or cooked especially for this (if cooking especially for this, don’t forget to add salt)

1 egg

approximately 6 Tbsp potato flour (more about the amount in the recipe)

For chicken:

2 chicken breasts

1 Tbsp rapeseed oil

1Tbsp wheat flour

3 Tbsp single cream

1 Tbsp tomato puree

1/2 cup hot water from the kettle

1 tsp paprika

1 tsp garlic powder

salt & pepper to taste

 

First, cut the chicken meat into small pieces and add salt, pepper, paprika and garlic. Stir and leave in the fridge to marinate for 1 hour.

kluski

Next make the kluski the following way. Take the potato mash and spread it in the bottom of a bowl in the way pictured, so that it covers three quarters of the bottom with one quarter of the space empty.

kluski

Next, fill the empty space with potato flour. This is how it will always work, no matter how much potato mash you have exactly, if you follow this method, the kluski will always be delicious.

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Add 1 egg and mix well. Grandma says that there is no need for another egg until you’re cooking for 5 people and using more potatoes.

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Now form a dough ball and start making kluski with your hands. First roll them into balls and then flatten and make a little impression with your thumb in the middle. This will ensure they cook all the way through and they will have a delicious little well for sauce.

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Now, let the  kluski wait on a plate and back to the sauce. Heat the oil in a saucepan and put your chicken on it. Fry it until all meat becomes white and there are no more raw/pink pieces. Once you are sure the chicken is not raw, add 2 Tbsp cream, the tomato puree and water from the kettle. Stir so it doesn’t stick and let boil under a lid on medium heat for 15 minutes.

kluski kluski

In the meantime, boil a bigger pot of water for the kluski. Once the water is salted and boiling quite hard, place the kluski in it. They will all fall to the bottom but do not do anything and within minutes they will start popping back up to the surface. It’s quite a funny thing to watch because they never do it all at once. You can make bets on which one will be next. :)

kluski kluski

Once ALL of the kluski are swimming on the surface of boiling water, count 5 minutes and they should be perfect right about then. Try one if not sure. They should be soft and slightly chewy. Their texture should be very smooth and velvety.

To thicken the sauce surrounding chicken, put the remaining cream in a cup, add wheat flour and stir. Add to the boiling sauce and stir until well blended.

Serve the kluski with the sauce on top. I added some steamed broccoli.

 

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Enjoy this delicious, comforting meal.

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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