Another new addition …

… to the Library

I've always got a list of cookery books I'd like to add to my collection. There have been two recently, one I've already mentioned. Here's the other - “Polska New Polish Cooking” by Zuza Zak. Everywhere I looked and listened it came highly recommended.

As is always my routine – and delight – I go through the book, page by page, marking anything I like the look of ready for further investigation.

At first glance this looks like a lovely book and here's the first recipe that took my eye.

Mazurian Potato Marjoram Pie

1.5kg potatoes – Maris Piper or King Edward

150g bacon lardons or finely chopped bacon

2 tbsp rapeseed oil

2 onions, very finely chopped

2 garlic cloves, crushed

2 eggs, separated

1 tbsp plain flour

3 tbsp double cream

1 tbsp dried Marjoram

salt, white and black pepper to taste

Pre-heat oven to 180c/160fan/Gas 4.

Grease a 2lb loaf tin.

Grate the potatoes as finely as you can. If the potatoes are watery, then you'll need to squeeze out some of the excess water. Place the grated potato in a large bowl.

Fry the lardons or bacon in a frying pan over a medium heat until they release their fat and turn crispy then set aside. Add the oil to the frying pan and fry the onions for about 5 minutes until softened. Add the garlic and continue to fry for 2-3 minutes. Allow both to cool for 5-10 minutes before adding to the grated potato.

Beat the egg whites until soft and fluffy and then add the egg yolks and beat together until combined. Stir the eggs into the grated potato mixture then add the flour and cream.

Add the marjoram and season the mixture with a large pinch of salt and both the peppers. As the bacon is salty you need only add 2 pinches of salt. However if you're going to make a veggie version and substitute the bacon for mushrooms then you may want to add more.

Tip the mixture into your prepared dish. The depth of the babka needs to be at least 8cm (3cm) and bake in the oven for 50 mins to 1 hour. It's ready when the top is golden and crisp on the top.

Hold that thought!