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RECIPES - REN BEHAN
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SHOP - WELCOME - REN BEHAN - AUTHOR WILD HONEY AND RYE Posts by email! Subscribe now to get new posts direct to your emailinbox
ABOUT REN
To contact me, please email me on ren@renbehan{dot}com. Hello – I’m Ren, thank you for visiting my blog! I set up my food blog (originally called Fabulicious Food!) in November 2010, during an extended career break from law after our first child was born.PRESS - REN BEHAN
Woman and Home’s Top 100 Food Blogs. “Seasonal, family-friendly food with a local twist, inspired by the hearty food of Ren’s Polish childhood – and the blog is updated all the time.”. Sainsbury’s – Food Blogger Network. “Food, wine and lifestyle luxe, blogger and foodie Ren makes it all look so easy. POLISH MEATBALLS WITH MUSHROOM SAUCE February 1, 2018. This is one of my favourite recipes from my cookbook Wild Honey and Rye for Polish Meatballs in a Mushroom Sauce, which you can find on page 118. I serve my meatballs with a light cucumber, sour cream and dill salad and a grated beetroot salad. There’s no need for potatoes, although my Mama would serve hers with potatoes HOMEMADE POLISH ‘POURED’ NOODLES Method: Beat the eggs with the water and salt. Add a small amount of flour to thicken it up slightly and then add the rest of the flour. Beat the mixture with a wooden spoon or whisk until the dough is smooth. (It will be quite runny.) Place a large pan of water on to boil and add your teaspoon of salt.POLISH EASTER BABKA
Cover the bowl with cling-film and leave in a warm place for an hour - first rise. Preheat the oven to 350F/180C. Grease your cake tin well with plenty of butter. Carefully pour the dough into the tin, cover again and leave for 30-40 minutes - second rise. Remove the cling-filmand bake in
POLISH SWEET CREAM CHEESE PANCAKES (NALESNIKI)POLISH CHEESE BLINTZESNALESNIKI CHEESE FILLED CREPESPOLISH BLINTZES RECIPEPOLISH CREPES NALESNIKIPOLISH CREPES WITH FARMERS CHEESE Imagine eating a soft and creamy cheesecake, but then imagine that flavour folded inside a thin and delicate crepe or pancake. This is a very well-known dish in Poland, called Naleśnik z Serem or Polish Sweet Cream Cheese Pancakes. They are traditionally made with farmer’s cheese, or curd cheese, which I have seen in the shops. ASPARAGUS, SMOKED SALMON AND CREAM CHEESE PASTA Take out one cup of pasta water for the sauce. After two minutes, drain the pasta and asparagus. Add the cup of pasta water back into the same pan, stir in the cream cheese and a glug of olive oil, season with sea salt and pepper. Add in the cooked pasta and asparagus. Stir through the chopped smoked salmon, leaving a few pieces to garnish thetop.
REN BEHAN - AUTHOR WILD HONEY AND RYE Ren Behan - Author Wild Honey and Rye. Hi, I’m Ren, a British food writer of Polish descent. Following a career break from law, I began writing a blog here at renbehan.com and completed a Diploma in Food Journalism. I am now a mum of three and for the past 10 years, I have been writing about food for online and print publications.RECIPES - REN BEHAN
Posts by email! Subscribe now to get new posts direct to your emailinbox
SHOP - WELCOME - REN BEHAN - AUTHOR WILD HONEY AND RYE Posts by email! Subscribe now to get new posts direct to your emailinbox
ABOUT REN
To contact me, please email me on ren@renbehan{dot}com. Hello – I’m Ren, thank you for visiting my blog! I set up my food blog (originally called Fabulicious Food!) in November 2010, during an extended career break from law after our first child was born.PRESS - REN BEHAN
Woman and Home’s Top 100 Food Blogs. “Seasonal, family-friendly food with a local twist, inspired by the hearty food of Ren’s Polish childhood – and the blog is updated all the time.”. Sainsbury’s – Food Blogger Network. “Food, wine and lifestyle luxe, blogger and foodie Ren makes it all look so easy. POLISH MEATBALLS WITH MUSHROOM SAUCE February 1, 2018. This is one of my favourite recipes from my cookbook Wild Honey and Rye for Polish Meatballs in a Mushroom Sauce, which you can find on page 118. I serve my meatballs with a light cucumber, sour cream and dill salad and a grated beetroot salad. There’s no need for potatoes, although my Mama would serve hers with potatoes HOMEMADE POLISH ‘POURED’ NOODLES Method: Beat the eggs with the water and salt. Add a small amount of flour to thicken it up slightly and then add the rest of the flour. Beat the mixture with a wooden spoon or whisk until the dough is smooth. (It will be quite runny.) Place a large pan of water on to boil and add your teaspoon of salt.POLISH EASTER BABKA
Cover the bowl with cling-film and leave in a warm place for an hour - first rise. Preheat the oven to 350F/180C. Grease your cake tin well with plenty of butter. Carefully pour the dough into the tin, cover again and leave for 30-40 minutes - second rise. Remove the cling-filmand bake in
POLISH SWEET CREAM CHEESE PANCAKES (NALESNIKI)POLISH CHEESE BLINTZESNALESNIKI CHEESE FILLED CREPESPOLISH BLINTZES RECIPEPOLISH CREPES NALESNIKIPOLISH CREPES WITH FARMERS CHEESE Imagine eating a soft and creamy cheesecake, but then imagine that flavour folded inside a thin and delicate crepe or pancake. This is a very well-known dish in Poland, called Naleśnik z Serem or Polish Sweet Cream Cheese Pancakes. They are traditionally made with farmer’s cheese, or curd cheese, which I have seen in the shops. ASPARAGUS, SMOKED SALMON AND CREAM CHEESE PASTA Take out one cup of pasta water for the sauce. After two minutes, drain the pasta and asparagus. Add the cup of pasta water back into the same pan, stir in the cream cheese and a glug of olive oil, season with sea salt and pepper. Add in the cooked pasta and asparagus. Stir through the chopped smoked salmon, leaving a few pieces to garnish thetop.
SHOP - WELCOME - REN BEHAN - AUTHOR WILD HONEY AND RYE Posts by email! Subscribe now to get new posts direct to your emailinbox
ABOUT REN
To contact me, please email me on ren@renbehan{dot}com. Hello – I’m Ren, thank you for visiting my blog! I set up my food blog (originally called Fabulicious Food!) in November 2010, during an extended career break from law after our first child was born. LOCKDOWN - REN BEHAN Meatballs with Mushroom Sauce (Wild Honey and Rye Recipe) Sausages Baked with Squash Lamb Steaks Wild Mushroom Sauce and Dill Mash. One-Pot Lamb with Orzo, Feta and Mint. Cream Cheese Hot Dogs (Seattle Style) + quick pickled cabbage. Pizza Pasta Soup.WILD HONEY AND RYE
I’m excited to announce that my first cookery book, Wild Honey and Rye – Modern Polish Recipes will be published by Pavilion Books on 7th September 2017.. You can see more images from inside the book via Amazon here.. Cover image and recipes images within Yuki Sugiura LAMB AND POTATO MOUSSAKA Lightly grease three small dishes or one large baking dish with a little butter. Spoon in some of the lamb sauce, then a layer of potato, then a further layer of lamb sauce followed again by potato. Pour the cheese sauce over the top. Bake in the pre-heated oven for 35-40 minutes, until the potatoes are soft and the top is golden. EASY RHUBARB TRAYBAKE Using vegetable oil or very light and mild olive oil and yogurt keeps this cake lovely and moist – it is perfect with a cup of tea! We are getting to the end of forced rhubarb season now, generally available from January to April. It is grown indoors, in almost total darknessand is
TWO-MINUTE POWER BLENDER HOLLANDAISE (WITH ASPARAGUS) Instructions. Melt the butter in a saucepan until just melted. Put the egg yolks, lemon juice and a pinch of salt into your power blender. Blend the egg yolk mixture for one minute - starting on slow and building up. Reduce back to slow speed, slowly pour in the melted butter (through the lid plug) and blend again for a further minute. RECIPE: CREAMY CHICKEN AND SPINACH SAVOURY DUTCH PANCAKES Add the cooked chicken pieces and spinach and stir together until the spinach wilts. Heat the pancakes in the microwave for one minute. Add the grated Parmesan cheese and cream to the chicken, mushrooms and spinach. Stir well and add sea salt and pepper to taste. Take the pancakes out of the microwave and spoon the creamy chicken sauce overthe
AN AUTHENTIC PAKISTANI GARAM MASALA SPICE BLEND Instructions. Break down the cinnamon and add with all the spices into a spice grinder and blend until fine. Store in a airtight glass jar, store in a cool dry place away from other conflicting aromas. Consume with 4-6 weeks, for freshness sake. STIR-UP SUNDAY & A NUT-FREE CHRISTMAS PUDDING Instructions. 1. In a large bowl, add the mixed dried fruit, brandy, grated apple, orange zest, lemon zest and lemon juice. Mix well, cover and set to one side for at least an hour or overnight for best results. 2. Grease a one-litre pudding basin with a little butter andset to one side.
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Hi, I’m Ren, a British food writer of Polish descent. Following a career break from law, I began writing a blog here at renbehan.com and completed a Diploma in Food Journalism. I am now a mum of three and for the past 10 years , I have been writing about food for online and print publications. I have recently returned to law, but I hope that some of the recipes here will continue to be of relevance to you. My cookbook Wild Honey and Rye, Modern Polish Recipes, was published
by Pavilion Books (UK) and by Interlink Books (USA) in 2017. Writing the book gave me the wonderful opportunity of drawing upon both my Polish heritage and my trips to Poland. I hope you’ll loveit.
Follow me on instagram @foodren Or, email REN@RENBEHAN.COM _Slider images 1 & 3 & portrait by Yuki Sugiura_
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