Platski Recipes

POLISH PLATSKI

Polish Platski image

My mum suggested that we make these, so I searched the Internet for recipes. I found two, but was disappointed with both: onion powder? Half a sweet potato? No sour cream? How authentic is that? (links below) So we decided to make up our own recipe, a kind of combination of both of those. It's easy to make, vegetarian and delicious, so we thought you might like it too. http://www.polish-recipes.com/recipes.php/21/Polish-Platski---Potato-Pancakes/Sides/ http://www.bbc.co.uk/food/recipes/platski_83346

Provided by Chris Wilson UK

Categories Potato

Time 30m

Yield 12 platski, 4 serving(s)

Number Of Ingredients 12

Ingredients

4 large potatoes, coarsely grated
2 eggs, lightly whisked
1 onion, coarsely grated or finely chopped
2 garlic cloves, crushed
2 eggs
2 tablespoons plain flour
50 g Roquefort cheese or 50 g Stilton cheese, crumbled
1 teaspoon dill, chopped
1 tablespoon paprika
100 ml sour cream
salt and pepper
2 tablespoons oil (for frying)

Steps:

Preheat the oven to 200C/400F/Gas 6.
In a large bowl mix together the potato, onion, garlic, eggs, flour, cheese, dill, salt and pepper.
Spoon burger-sized amounts of the mixture into a frying pan and flatten into patties. Fry them for 5 minutes on each side or until golden.
Place the patties in the oven and bake for five minutes.
Serve on a warm plate, garnished with dill and sour cream, and fresh vegetables on the side.

Nutrition Facts : Calories 534.1, Fat 20.1, SaturatedFat 7.4, Cholesterol 208.2, Sodium 338.7, Carbohydrate 72.5, Fiber 9.3, Sugar 5.2, Protein 17.9

GRANDMA'S PLACEK

Grandma's Placek image

Placek (plah-sek) in Polish just means cake, but placek around back home (and probably other cities with a high Polish population) refers to a sweet yeast bread topped with sugary crumble, with golden raisins served on Easter. You hardly see placek, which is a shame! This bread can also be wrapped well and frozen, then taken out as necessary for eating and giving away, meaning it can be made ahead of time! Placek is the kind of bread that begs to be spread with butter - it's not like a moist sour cream coffee cake. It has a drier crumb, making it an even better partner to coffee or tea.

Provided by John 11-44

Categories Breads

Time 4h40m

Yield 5-6 Loves, 50 serving(s)

Number Of Ingredients 14

Ingredients

2 cups whole milk
1 lb butter (4 sticks)
2 cups sugar
2 teaspoons salt
1/2 teaspoon nutmeg
2 teaspoons vanilla
10 eggs
2 (1/4 ounce) packages dry yeast (not rapid rise)
1/2 cup very warm water (not too hot, see yeast package)
6 cups flour (approximately)
1 lb golden raisin (mixed with flour to prevent sticking)
1/2 cup sugar (or mixture of white and brown sugar)
1/2 cup flour
1/4 cup butter

Steps:

Warm milk over low heat until scalded (soft bubbles form around edge of pot) but not boiling.
Add butter and remove from heat.
Mix in sugar, salt, nutmeg and vanilla. Let cool.
Meanwhile, sprinkle yeast into water in 2 cup measure,
stir in 1/2 teaspoon sugar.
Let stand undisturbed to "proof" about 10 minutes.
Add eggs to milk mixture, one at a time, beating well.
Add yeast-in-water mixture.
Add flour with raisins.
Knead dough 5 minutes, adding extra flour as needed.
Placed kneaded dough into greased pan and grease top of dough to prevent it from drying out. Keep warm to rise until double, about 1 to 2 hours.
Knead dough again (for 5 minutes) and put into greased loaf pans. Let rise 1 to 2 hours again.
This recipe makes approximately 1 bunt, 2 large and 2 small loaf pans.
Crumble topping ingredients together.
Add topping to bread in loaf pans.
Preheat oven and bake at 350 for 30-40 minutes.
Bread is done when tester comes out clean.

Nutrition Facts : Calories 222.2, Fat 9.8, SaturatedFat 5.8, Cholesterol 60.1, Sodium 186.4, Carbohydrate 30.6, Fiber 1, Sugar 16, Protein 4

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