Tea Eggs - Cha Ye Dan 茶葉蛋

Taiwanese tea eggs 茶葉蛋 are a popular snack in Taiwan, made by steeping boiled eggs with their shells cracked in a marinade of tea leaves and spices. The longer they marinate, the richer the flavor.

Tea eggs are commonly found in street food stalls and markets throughout Taiwan, as well as convenience stores.

Ingredients

- 10 eggs, boiled

- 50ml light soy sauce

- 40ml dark soy sauce

- 20ml rice wine

- 2 bay leaves

- 2-3 slices ginger

- 5-6 cloves of garlic

- 1 tbsp Sichuan peppercorns

- 1 teaspoon five spice powder

- 20g brown sugar

- 2 tablespoons black tea leaves

- 500ml water or enough for the eggs to be submerged

Instructions

1. Boil the Eggs:

- In a pot, bring eggs to a boil, ensuring there is enough water to cover all the eggs.

- Boil the eggs until they are hard-boiled.

- Once the eggs are cooked, cool them to touch.

- Gently crack the boiled eggs using the back of a spoon. Ensure the eggshells are cracked enough so the marinade can penetrate the interior without breaking the eggs apart.

2. Prepare Marinade:

- In a pot, combine marinate ingredients and add water. 

- Place the cracked eggs into the pot with the marinade, ensuring they are fully submerged.

- Cook the eggs in the marinade for at least 1 hour, or longer for a deeper flavor.

3. Serve: 

- Once marinated, remove the eggs from the marinade, peel them, and serve whole or halved.

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Polish Apple Pancakes - Racuchy z Jabłkami

Racuchy are traditional Polish pancakes similar to American pancakes but may have different variations in terms of ingredients and toppings.

The batter for racuchy typically includes flour, eggs, milk or water, and sometimes yeast or baking powder for leavening. It can also contain additional ingredients such as sugar, salt, vanilla extract, and sometimes grated apples or other fruits.

Once the batter is prepared, it's cooked on a skillet or griddle until golden brown on both sides. Racuchy can be served sweet or savory, and they are often enjoyed with toppings such as powdered sugar, maple syrup, jam, fruit compote, or sour cream.

Ingredients

- 250g all-purpose flour

- 25g fresh yeast (or 8g dry yeast)

- 180ml warm milk

- 40g sugar

- 1 egg

- 2 apples

Instructions

1. Activate the Yeast:

   - If using fresh yeast, crumble it into a small bowl. If using dry yeast, you can add it directly to the flour.

   - In a mixing bowl, combine the warm milk with the sugar and yeast. Stir until the yeast is dissolved. Let it sit for a few minutes until it becomes frothy.

2. Prepare the Dough:

   - Once the yeast mixture is frothy, add the flour and egg to the bowl. 

   - Mix everything together until a smooth batter forms. You can use a whisk or a spoon for this step.

3. Proof the Dough:

   - Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm place. 

   - Allow the dough to rise for about 30-60 minutes, or until it doubles in size.

4. Prepare the Apples:

   - While the dough is proofing, peel and core the apples. 

   - Cut them into small cubes or thin slices, depending on your preference.

5. Incorporate the Apples:

   - Once the dough has risen, add the chopped apples to the batter. 

   - Gently fold them in until evenly distributed.

6. Cook the Pancakes:

   - Heat a frying pan or skillet over medium heat. 

   - Lightly grease the pan with butter or oil.

   - Using spoon scoop 1-2 spoonful of pancake batter onto the hot pan, spreading it out slightly with the back of the spoon.

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

   - Flip the pancake and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.

   - Repeat with the remaining batter, adding more butter or oil to the pan as needed.

7. Serve:

   - Serve the apple pancakes warm, either plain or with your favorite toppings such as maple syrup, honey, powdered sugar, or a dollop of whipped cream. 

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Barszcz Czerwony - Polish Red Borscht

Barszcz Czerwony is a traditional Polish beetroot soup, known for its deep red color and slightly sweet, tangy flavor. It’s commonly served during Christmas Eve (Wigilia) with uszka (small dumplings), but it can also be enjoyed year-round, often served clear or with boiled potatoes or other vegetables.

Ingredients

- 3 medium-sized beetroots

- 1 small carrot

- 5-6 cloves of garlic

- 1-2 tbsp vinegar

- Salt, to taste

- Pepper, to taste

- Sugar, to taste

- 1-2 bay leaves

- 2-3 allspice berries

- Marjoram, to taste

Instructions

1. Prepare Vegetables:

   - Peel the beetroots and cut them into smaller pieces.

   - Peel and dice the carrot.

   - Peel the cloves of garlic.

2. Cooking:

   - Place the prepared vegetables and garlic in a large pot.

   - Add the vinegar, salt, pepper, sugar, bay leaves, and allspice to taste.

   - Pour enough water into the pot to cover the vegetables.

3. Boiling:

   - Bring the water to a boil over medium-high heat.

   - Once boiling, reduce the heat to medium-low and simmer until the beetroots are soft, typically around 30-40 minutes.

4. Finishing Touch:

   - Towards the end of cooking, add the marjoram to the soup and stir to incorporate.

5. Serving:

   - Serve the soup as a clear broth to drink, or with dumplings (uszka).

   - If desired, you can add cream to the soup before serving, which will turn it pink and add a creamy texture.

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Chocolate Sponge Cake

Biszkopt is the Polish version of a classic sponge cake. It's a light and airy cake made without any fat like butter or oil, relying on whipped eggs for its fluffy texture. This cake is often used as a base for layered desserts, trifles, or served on its own with fresh fruits and whipped cream.

Ingredients

- 3 eggs

- 100g brown sugar

- 80g flour

- 20g cocoa powder 

- 8g baking powder

Instructions

1. Using an electric hand mixer, beat the eggs and sugar together in a large mixing bowl on high speed.

2. Continue beating until the mixture becomes light in color and increases in volume, forming soft peaks.

3. Gradually add the sifted flour, cocoa powder and baking powder to the beaten eggs and sugar.

4. Gently fold the dry ingredients into the wet ingredients until a smooth batter forms, ensuring there are no lumps.

5. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). 

6. Grease and flour a baking tin or line it with parchment paper.

7. Pour the prepared batter into the baking tin, spreading it evenly to ensure even baking.

8. Place the baking tin in the preheated oven.

9. Bake the cake at 160 degrees Celsius (320 degrees Fahrenheit) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

10. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes. 

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Berry Mousse Cheesecake (No Bake)

A No-Bake Berry Whipped Cream Cheesecake is a creamy, light dessert with a biscuit base and a refreshing flavour, perfect for summer or any occasion. 

Ingredients

Crust:

- 100g cookies (any type you prefer)

- 15ml oil

- 15ml water

Filling:

- 250g cream cheese

- 60g sugar

- 100ml whipping cream

- 100g fruits, fresh or frozen (blueberries, cherries)

- 2 tbsp gelatin + 2 tbsp hot water

Instructions

1. Prepare a baking tin by lining it with parchment paper.

2. In a food processor, grind the cookies until they form fine crumbs. Add the oil and water to the cookie crumbs and mix until well combined.

3. Press the cookie mixture evenly into the bottom of the prepared baking tin to form the crust. Use the back of a spoon or a flat-bottomed glass to flatten the crust.

4. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

5. Pour in the whipping cream, melted gelatine and fruits. I used half-half frozen blueberries and cherries.

6. Blend everything until well combined.

7. Pour the cheesecake filling over the prepared crust in the baking tin, spreading it out evenly.

8. Place the cheesecake in the refrigerator to chill for 4-6 hours, or until set.

9. Once the cheesecake is set, remove it from the refrigerator and carefully unmold it from the baking tin.

10. Slice the cheesecake and serve chilled. 

11. You can garnish the cheesecake with extra blueberries or a drizzle of blueberry sauce for added flavor and presentation.

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