Hello everyone! Thomas and Daniel have gone back to school and I finally have time to do some blogging again! I am here with you today with a special back to school cookbook featuring my friend and fellow food blogger’s first ever cookbook ‘Wild Honey & Rye – Modern Polish Recipes‘ by Ren Behan.
Ren has been a food blogger for many years and I first met her at a blogging conference 5-6 years ago. Since then, she made a massive name for herself in the food writing industry and regularly contributes to JamieOliver.com amongst many others. She has written a post on her blog about how the cookbook came about and how she wrote it. You can read it here.
The book is filled with traditional Polish recipes but as the title suggests, they have a modern twist. Some of my favourite recipes which I hope to try soon are: Veal Chops with Cherry Vodka Sauce and Polish Gnocchi with Bacon and Mushrooms. Thanks to Ren’s wonderful publishers, Pavilion I have been able to share a recipe from the book on the blog today. It is Ren’s Cherry Crumble Cake and her full recipe is below. I loved making this cake, it is so simple to make but it is such a delight to eat. Thomas, Daniel, my Nan and my colleagues at work absolutely loved it.
- 400g/14oz fresh cherries
- For the crumble topping
- 50g/1¾oz/scant ½ cup plain (all-purpose) flour
- 50g/1¾oz/¼ cup unsalted butter, at room temperature
- 30g/1oz/4 tbsp icing (confectioners’) sugar, plus extra for dusting
- For the cake batter
- 180g/6½oz/generous ¾ cup unsalted butter, at room temperature
- 125g/4½oz/generous ½ cup caster (superfine) sugar
- 3 large eggs
- 1 tsp vanilla extract or vanilla bean paste
- seeds from 3 green cardamom pods (optional), crushed
- 200g/7oz/generous 1½ cups self-raising flour
- 1 tsp baking powder
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm/8in round cake tin or a 30 x 23cm/12 x 9in baking tray with baking parchment.
- Remove the stalks from the cherries, then slice each cherry in half and remove the stone. Keep the cherries to one side.
- To make the crumble topping, sift the flour into a large bowl. Add the butter and icing sugar. Using your fingers, rub the butter into the flour and sugar to make a crumb-like mixture, then set to one side.
- To make the cake batter, using a stand mixer or a whisk, beat the butter and sugar together until pale and creamy – this takes around 5 minutes. Add the eggs, one by one, mixing well. Add the vanilla, and the crushed cardamom seeds if using. Mix together well.
- Sift in the self-raising flour and baking powder and gently fold in, using a metal spoon, until all the flour is incorporated.
- Pour the batter into the lined tin and smooth down with the back of a spoon. Scatter the cherries over the batter and gently press down. Scatter the crumble topping over the cherries. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin. Before serving, dust with icing sugar.
- The cake will keep well in a tin for up to 2 days.
As well Ren’s book, a few other cookbooks have fallen into my Amazon shopping basket over the past few weeks. A couple of these books were purchased as I am now the proud owner of an Instant Pot, an electric pressure cooker which is a completely new way of cooking for me so I feel like I have gone back to school with it! I am slowly getting there with it and hope to share some Instant Pot recipes with you soon.
For more of Ren’s recipes, please see:
One-Pan Polish Breakfast by Farmersgirl Kitchen
Forest Mushroom Soup by Foodie Quine
Potato Pancakes with Mushroom Sauce by Natural Kitchen Adventures
Hunter’s Stew (Bigos) by Kitchen Sanctuary
Apple pancakes (racuchy) by Family Friends Food
Easy Lemon Mini Babkas by Veggie Desserts
Pierniczki świąteczne – Polish Christmas Cookies by Recipes From A Pantry
Plum & Poppy Seed Traybake by Domestic Gothess
Blackberry Flavoured Vodka by The Hedgecombers
Curd Cheese, Honey & Walnuts on Toast by Tin & Thyme
Traditional Polish pierogi dumplings by Supergolden Bakes
Traditional Polish Dumplings with Cheese and Potatoes (Pierogi Ruskie) by Elizabeth’s Kitchen Diary
Blueberry Crumble Squares by Feeding Boys
Ren’s Polish Honey & Rye Loaf by Kavey Eats
Buckwheat & Beetroot Salad by Coffee & Vanilla
All the cookbooks featured in my haul are:
Wild Honey and Rye – Modern Polish Recipes5 Ingredients – Quick & Easy FoodThe Pressure Cooker CookbookGood Food: Pressure Cooker FavouritesThe Flexible Vegetarian: Flexitarian recipes to cook with or without meat and fishSoulful Baker: From highly creative fruit tarts and pies to chocolate, desserts and weekend brunchEat Well for Less: Family Feasts on a BudgetThe Best-Ever Step-by-Step Kid’s First Cookbook: Delicious Recipe Ideas for 5-12 Year Olds from Lunch Boxes and Picnics to Quick and Easy Meals, Sweet Treats, Desserts, Drinks and Party Food
What cookbooks have you been buying recently? Is there any that I missed that you really think I should buy? Have you had to go ‘back to school’ with anything in the kitchen recently? Comments appreciated. Thank you
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I was sent Ren’s cookbook and a couple of the others in exchange for a review. All opinions are my own. I was not required to give a positive review. I also purchased a few of the cookbooks myself. There are affiliate links in this post.