I hope you do find the time to post the recipe
We are in a bit of a "What to cook for dinner
"rut at the mo & Martha Stewart I aint!
I shall provide you with the deets of my most recent failure - So I was drooling over this brownie cake with hazelnut praline
And I couldn't get the praline to turn brown?! I mean, I couldn't even burn it to give it colour! But fear not, I cut off a big slab of the brownie & covered it with whipped cream & choc sauce to make myself feel better. Still would have liked the praline too though....
THAT LOOKS DIVINE!!! Will definitely have to look up praline fixes now. Where is that recipe from?!
And here's the one I was referring to before. Soooooo sorry for the slow reply but I honestly wipe out notifications constantly. As soon as I click on one all the others disappear and unless I remember to glance at the others (and then remember which threads they were in somehow) they're gonzo. Please forgive me as I'm never intentionally ignoring you nor anyone else.
So here's my Baba's recipe. I trust you'll keep this between you and I haha
Baba's Pierogi
1 and 1/2 cup water
1 egg
1 and 1/2 tsp salt
1 lge onion, chopped
3 cup mashed potatoes, still warm or reheated in microwave
3 tbsp vegetable oil
4 and 1/2 cups flour
1/4 tsp pepper
1/4 cup butter
1 cup grated cheddar or tasty cheese, preferably older cheese but doesn't matter
2 clean tea towels
Dough: Combine water, egg, oil and blend well. Add flour and 1tsp of the salt. Knead well until smooth and soft, approx 8 mins by hand. Put dough into lightly oiled bowl, cover and rest for 20 minutes.
Filling: Combine slightly cooled potatoes and cheese in a different bowl. Saute onions in butter in a fry pan and add to potato/cheese mix. Add in remaining salt and pepper to taste and combine well.
Once the dough has rested, take small chunks of it, roll out thinly on a lightly floured surface, and cut into circle shapes (I usually use the rim of a glass). Fill with 1/2 to 1 tsp of potato mix and fold the circle into a half moon. Seal using your fingers and lay between the 2 clean tea towels. This prevents the pierogi dough from drying out before they're boiled.
To cook: Boil in salted water in batches until they float to the top of the pot. After they're boiled and cooled they're ready for freezing should you want/need to as they make maybe 60? To eat them like I do, once they're boiled or thawed I stick them in a pan with chopped onion and butter and fry until the pierogi are golden brown and crispy on the outside. Serve with sour cream on the side.
This is an old-school, really cheap and simple peasant recipe that all up takes me less than an hour. (Real time, not on bloody Jamie Oliver's 15 minute meals bullshit clock!) I cook the potatoes before I start the dough and they're ready for when it comes time to fill. Some people prefer to eat them just after boiling or they add bacon to the fry process also. Really it's up to you!
Tips: If you put too much filling in that the dough becomes see-through in spots (which I do quite often as sometimes a tsp seems too small), chances are the pierogi will burst when boiling so just take a bit of filling out and reseal. And don't try to take a short cut by rolling out large amounts of the dough at once as it dries out quickly once it hits the air unexposed. Please let me know how you go and if you like them if you try the recipe!
