I remember like it was today: shabby notebook with yellowed pages always lying in the kitchen, on the old plastic kitchen scales, coming straight from the seventies. It had strange smell. Something between the touchwood fragrance, dust and cooked food’s aroma. Inside there was just a few recipes. My grandmother was not a talented cook, nor had she too much time to practice and gather experience. Just a few ordinary soups, several salads (including the latest, already credited by my mom) and some not very complicated cakes.

But for me, this notebook was a treasure trove of knowledge. Strange book that gained its status by its age, the color of paper and small, schematic pictures attached to almost all the recipes. It was as if every soup or cake was supposed to be a spell that you need to undo at night, with precisely measured ingredients and with the diagram carved somewhere on the wall.

As you can see, from my youngest years, all I had in my head was fantasy

The notebook itself was unfortunately misplaced somewhere (although my mother swears that she still has it… She just forgot where she put it^^), but what survived are few recipes, rewritten to some other notebooks. Of course, each with a copy of diagram on the side

My favorite is the recipe for yeast croissants with home-made marmalade inside . They are simple, but they taste deliciously with the afternoon tea.

I can introduce them to you thanks to my beloved grandmother – here they are!

Grandma’s Yeast Croissants

500g flour

200g butter

125ml sour cream

60g sugar

1 egg

1 yolk

100g of yeast

1 jar of favorite jam (this time I used strawberry marmalade)

Put all the ingredients (except for jam) in a bowl or on a pastry board, and knead the dough until it is smooth and shiny. Divide it into four or five parts and roll the pieces into very thin (5mm) flans (you don’t have to roll them as thin but keep in mind this is a yeast cake; it will grow a bit before you put it into the oven). Divide each flan into 8-10 triangles and put a teaspoon of jam on each triangle (on the wider end). Roll the pastry triangles one by one, starting from the wider end forward, forming croissants. Don’t worry if they are not perfect, or the jam is not exactly chucked in. They are still going to be great and what is the most important, yummy

Bake croissants for 25-30 minutes in 200 degrees Celsius.

That’s it, folks. Enjoy!


(Recipe used to be on Royal Lilies Blog)


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