As the title suggest, these are not your usual loaded with Cheddar cheese straws, these are a much lighter version, made with the Cottage Curd Cheese /Twarog
You can snack on them, serve instead of bread with soups and dips, or even with tea and coffee, if you don’t have a sweet tooth. They are very addictive though.
Also there is no limit to toppings. Traditionally, they are sprinkled with caraway or poppy seeds, but you can sprinkle with whatever takes your fancy: paprika, linseeds, sesame seeds, curry powder, chopped nuts or as a sweet option with sugar and cinnamon.
COTTAGE CHEESE STRAWS
250g twarog cheese (available at Tesco or other Polish supermarkets)
250g butter, at room temperature
350g plain flour
2 eggs (1 — for a dough, 1 for the topping)
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
Options for topping:
- Beat the cheese with butter until smooth.
- Add the egg and sugar, beat again. Add the flour, salt and baking powder. Knead lightly until the dough comes together and is quite soft.
- On floured surface roll out to a of 7-8 mm thick and cut into sticks with a width and a length of about a finger.
- Place the cut out strips on a baking sheet, brush with beaten egg and sprinkle with caraway seeds, sesame seeds or anything else of your choice.
- Bake in a preheated to 180C oven about 13-15 minters or until the straws are tender and golden brown.
Meatballs – one of those dishes which unites the nations, everybody cooks them, everybody loves them. But apparently, according to history, Romans knew better. When you ask an Italian about meatballs, you can get into all sorts of discussions about what goes in to a meatball. But one thing is (almost always) certain: they tell you that their mother, their grandmother or their aunt made the best polpette. Other then that, it can be debated how the meatballs should be served or eaten: on its own, with or without the sauce, or even with some pasta.
Today’s recipe is from wonderful Polpo book.
There is a bit of love required to make the tomato sauce but the polpette are a breeze and the combination of fennel and pork tastes great, just a little bit unusual. You can reduce the amount of chilli flakes or fennel seeds to suit your taste. The original recipe asks for 20g of fennel seeds (in comparison, standard supermarket’s jag is 34g), I wasn’t brave to put more than half of it, I added 10g only and it was plenty to my liking.
PORK AND FENNEL POLPETTE
For the sauce:
100ml extra virgin olive oil
1 white onion, finely sliced
1 garlic clove, chopped
1/2 tbsp salt
1/4 tsp pepper
small pinch chilli flakes
750g fresh tomatoes
2 x 400g tins chopped tomatoes
1 small handful of oregano, finely chopped
pinch of caster sugar
For the Polpette:
1.5 kg minced pork
3 medium free-range eggs
large pinch of dried chilli flakes
10g fennel seeds, lightly toasted and ground in a pestle and mortar
salt flakes and freshly ground black pepper
- To make a sauce, heat half the oil in a large saucepan and sweat the onion, garlic, salt, pepper and chilli on a medium heat for about 15 minutes. When transparent, add the fresh tomatoes and the rest of the oil and cook on a low-medium heat for 15 minutes. Add the tinned tomatoes and bring to a gentle simmer. Leave to bubble on the lowest heat for about 1 hour. Turn off the heat and add the heat and add the oregano. Taste and see if it needs any sugar. When you’re pleased with the taste, blend together with a hand blender or in a food blender. Sometimes I like to leave my sauce chunky.
- To make meatballs, preheat the oven to 220C. Put the pork, eggs, breadcrumbs, chilli flakes, ground fennel seeds, salt and pepper into a large mixing bown and massage thoroughly. Roll into approx 45g balls, place them on a greased baking tray and roast in the oven for 10 minutes, turning once until they are starting to brown.
- Poach meatballs in the tomato sauce for 10 minutes.
- Serve on its own with some nice crusty bread or focaccia, or if you dare even with pasta.