Hello Kristin! The recipe itself is new to me but the cheese filling is known in Poland as a separate dish called pascha. I made it a couple of times in the past and I agree that it's delicious. And yes, I am a very much pro-raisin in cheesecakes person no matter what my compatriots say 😄 I'll send you a message with pictures of cakes from this year's Easter in my family, I think you'll love them.
I really enjoyed watching this video. I can only dream of eating this Romanian Easter treat because of dietary issues, but it has given me some ideas about flavouring my own curds. Orange and raisins sound wonderful to me. The cookery books look so beautifully presented. What an amazing cook Irena must be. Thanks again. Will share.
@@BakeAcrossEurope Ricotta is difficult for me because it's traditionally made using whey, and it's the whey in milk that contains the lactose, which I can't digest. I can eat cheese curds in moderation, and I was wondering if the Romanian curd cheese you mention in the video is in fact low in lactose, i.e. not made with too much whey. I made an elderflower medieval curd tart a couple of years ago using fully strained homemade curds and a little cream. I was able to have a slice of that (along with lactase enzyme tablets as a safeguard) and it was delicious. I'm thinking orange liqueur, orange zest, and plump raisins (or sultanas) would be great in a modern-medieval mashup. 😋
@@MonksModernMedievalCuisine I believe it is traditionally made with farmer's cheese, which is made with milk, not whey. You could probably make that swap in this recipe, and it would turn out great!
Hello Kristin! The recipe itself is new to me but the cheese filling is known in Poland as a separate dish called pascha. I made it a couple of times in the past and I agree that it's delicious. And yes, I am a very much pro-raisin in cheesecakes person no matter what my compatriots say 😄 I'll send you a message with pictures of cakes from this year's Easter in my family, I think you'll love them.
Yes! I would love to see the pictures! And I hope to have time next year to add some Polish Easter cakes to the channel.
I really enjoyed watching this video. I can only dream of eating this Romanian Easter treat because of dietary issues, but it has given me some ideas about flavouring my own curds. Orange and raisins sound wonderful to me. The cookery books look so beautifully presented. What an amazing cook Irena must be. Thanks again. Will share.
Thank you, Christopher! The orange liqueur was the most prominent flavor in the cheesecake. I'd definitely recommend that flavor combination!
@@BakeAcrossEurope Ricotta is difficult for me because it's traditionally made using whey, and it's the whey in milk that contains the lactose, which I can't digest. I can eat cheese curds in moderation, and I was wondering if the Romanian curd cheese you mention in the video is in fact low in lactose, i.e. not made with too much whey. I made an elderflower medieval curd tart a couple of years ago using fully strained homemade curds and a little cream. I was able to have a slice of that (along with lactase enzyme tablets as a safeguard) and it was delicious. I'm thinking orange liqueur, orange zest, and plump raisins (or sultanas) would be great in a modern-medieval mashup. 😋
@@MonksModernMedievalCuisine I believe it is traditionally made with farmer's cheese, which is made with milk, not whey. You could probably make that swap in this recipe, and it would turn out great!
Can you please give me the name off both cookbook ❤