Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Curd Cheese, Honey & Walnuts on Toast and Wild Honey & Rye

Curd Cheese, Honey & Walnuts on Toast

Well I’ve moved and it’s all very exciting. However, I either can’t find anything or I’ve left whatever it is I need in Cornwall. In the general chaos I’ve pretty much been living on toast. This recipe for curd cheese, honey & walnuts on rye from Wild Honey & Rye by Ren Behan has revolutionised my toast eating.

Ren Behan

I met Ren several years ago during Let’s Make Christmas at Fortnum & Mason’s. She struck me then as being very organised and together. I expect this is probably a prerequisite if you’re going to publish a cookbook. We’ve not met since then, but we do chat online and I visit her blog, Ren Behan, regularly. Indeed, it was down to Ren that I finally bought a DLSR camera and started my photography journey – a slow one I know. Ren’s photography style reflects her recipes which are fresh, simple and beautifully presented.

Ren has a Polish background and many of her recipes reflect this. I’ve tried several of them over the years and they always work. Her Polish spiced biscuits have become my classic Christmas biscuit. They contain honey, rye and cocoa powder, so as well as being robust enough to last for two weeks or so, they taste wonderful too. In fact they’ve made their way into Ren’s book as charmingly iced Christmas cookies.

Wild Honey & Rye

Wild Honey & Rye: Modern Polish Recipes is Ren’s brand new cookbook, it was only published on Thursday. The title sang to me immediately. I’ve been fascinated by rye since I first started making my own rye sourdough nearly eight years ago. As for wild honey, who could resist that? As the name also suggests, the recipes have been updated or created with a contemporary diet and lifestyle in mind. My knowledge of Polish food is pretty limited, so I was really looking forward to getting my hands on a copy as soon as possible. After a quick flick through, I was in love.

Wild Honey & Rye

The book is not vegetarian, but many of the recipes are or can easily be adapted. There are even some vegan ones to be found. It starts as all good cookbooks should, with breakfast. This is where my curd cheese with honey & walnuts on toast comes in. We all love avocado toast these days, but Ren’s version includes curd cheese and boiled eggs – what a feast. I’ve made apple butter before, but why would you want that when you can have Polish purple plum butter (powidła śliwkowe)?

After a few days of toast and sandwiches, I’m finding the second chapter in the book, Seasonal and Raw Salads, incredibly appealing. Cucumber, soured cream and dill salad along with white cabbage and carrot slaw and a bowl of Polish salad with fresh market produce would do me very nicely. Pickles are not forgotten and I was excited to see a recipe for homemade fermented dill pickles in this chapter. I adore dill pickles and have often thought I ought to try fermenting them rather than preserving them in sugar and vinegar.

Curd Cheese, Honey & Walnuts on Rye

Soups and Sides include various versions of beetroot soup and a tasty looking forest mushroom soup. Now I’m living in the New Forest, I’m hoping to forage some mushrooms, so this soup will be ideal. Light Bites and Street Food have me rather desperate to try vegan pastry rolls with sauerkraut and mushrooms. I am unable to resist a good pastry and the filling here sounds most intriguing. Food for Family & Friends would not be complete without Polish dumplings (pierogi). I had these for the first time only a couple of years ago and they were delicious. I’m really looking forward to making some myself. There’s a really useful how to do it section with a choice of fillings, including some sweet ones.

I felt sure the chapter, High Tea: sweet treats and cakes was made for me. I’d very much like to try everything. Sadly, the cherry season is over now, but next year I am going to make the cherry crumble cake, it sounds fantastic. To finish off a rather splendid book, there’s a chapter on Fruit Liqueurs and Flavoured Vodkas. I’m very keen on my fruit liqueurs and have made a number of them over the years, but I’ve yet to try spiced honey vodka.

There are lots of recipes I want to make as soon as I get the kitchen into some sort of order. Buckwheat and beetroot salad with feta, walnuts and honey might be first on my list. It sounds such an unusual combination, but I bet it’s delicious. With apples falling all around, I’m keen to make the apple mashed potatoes. Wow, what a brilliant idea. I’m thinking sausages and mash. Apple pancakes will also need to be made soon.

Wild Honey & Rye is well written and beautifully illustrated in a style very similar to Ren’s own. As with most modern cookbooks though, not all of the recipes have photographs to show what the finished dish should look like. Don’t let that put you off. This is a book that reveals the deliciousness of modern Polish food and it will get used time and time again.

Wild Honey & Rye: Modern Polish Recipes by Ren Behan is published by Pavillion with an RRP of £20.

Curd Cheese, Honey & Walnuts on Toast

In Polish the name for curd cheese, honey & walnuts on rye is kanapki z twarożkiem, miodem i orzechami włoskimi. It looks interesting, but I think I need a lesson on how to pronounce it.

Curd Cheese, Honey & Walnuts on Toast

Sadly, I haven’t been able to make any bread, rye or otherwise since I moved; all of my baking ingredients and equipment are back in Cornwall. I’m hoping to collect them in a couple of weeks, but until then I’m having to buy my bread. So far, I’ve been unable to find any rye bread so I’ve been making this recipe for curd cheese, honey & walnuts on rye with toasted wholemeal bread. Ren does say in the recipe to use rye or any other bread, so I don’t feel too bad about it. She didn’t say anything about toast though – oops! If I’d had my baking materials with me, I’d have had a go at the honey and rye loaf which is, very aptly, the first recipe in the book.

I went looking for twaróg as I wanted to keep this curd cheese, honey & walnuts as authentic as possible, but I couldn’t find any of that either. Twaróg is a Polish soft white cheese made from cow’s milk. I ended up using a rather nice goat’s curd cheese which has slight tartness to it and complements the sweetness of the honey beautifully.

It turned out that my runny honey was no longer runny, but it’s raw and quite delicious, so I went with it anyway. Ideally, I’d have drizzled some over the top as per the recipe, but it was sweet enough for me and I didn’t feel I needed it. A couple of slices of curd cheese, honey & walnuts on toast make a substantial breakfast, but throw on a few peppery green leaves and it makes a splendid lunch too.

Curd Cheese, Honey & Walnuts on Rye

Breaking News – after writing the above yesterday, I thought I should take a quick walk around Lymington Market before it closed. I’m so glad I did, because I found a fantastic loaf of real rye sourdough. I came back and made some curd cheese, honey & walnuts on rye. Delicious as the previous toasts were, it’s even better on rye.

Curd Cheese, Honey & Walnuts on Rye – The Recipe

Curd Cheese, Honey & Walnuts on Toast
Print
Curd Cheese with Honey and Walnuts on Rye
Prep Time
5 mins
Total Time
5 mins
 
A delicious weekend breakfast, brunch or even lunch that's quick to make but feels special.
Course: Breakfast
Cuisine: Eastern European
Serves: 4 people
Author: Ren Behan from Wild Honey & Rye
Ingredients
  • 100 g twaróg curd cheese or cream cheese
  • 4 tsp honey plus 4 tsp for drizzling
  • 2 tsp unsalted butter
  • 4 slices of rye or other bread
  • 3 tbsp walnuts - chopped
Instructions
  1. Mix the cheese and 4 teaspoons of the honey together in a small bowl.
  2. Butter the bread, then spread the cheese mixture over the top.

  3. Drizzle with the remaining honey then scatter the walnuts over the top.

Recipe Notes

You can top with jam or fruit preserve instead of the honey or with fresh fruit.

It also works well with toast instead of bread and / or topped with peppery green leaves (Choclette).

 

Other recipes from Wild Honey & Rye you might like

Apple pancakes via Family Friends Food

Blackberry vodka via The Hedge Combers

Lemon mini babkas (easy) via Veggie Desserts

Polish Christmas cookies via Recipes from a Pantry

Polish forest mushroom soup via Foodie Quine

Plum & poppy seed traybake via Domestic Gothess

Curd Cheese, Honey & Walnuts on Toast. PIN IT.

Curd Cheese, Honey & Walnuts on Toast Pin

I was sent the book for review purposes. Opinions are, as always, my own. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blithe and blogging.

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Comments

  1. Leave a Reply

    Corina
    10th September 2017

    It sounds delicious! I love Polish food as I lived there for a couple of years, although over 15 years ago now. I’d love to try some of the recipes in the book. I hope you feel settled into your new home soon too. I’ve had a couple of lovely weekends in the New Forest in the past and it would be a lovely place to live, especially for foraging.

    • Leave a Reply

      Choclette
      10th September 2017

      Thanks Corina. We found some mushrooms here a few weeks ago, but I’m hoping we’ll find more in October. How interesting that you lived in Poland. What were you doing?

    • Leave a Reply

      Choclette
      10th September 2017

      It’s a good one Angie and I’ve been enjoying it for several days running now 😉

  2. Leave a Reply

    Galina V
    10th September 2017

    Wonderfully moreish toast! I love baking with curd cheese, but haven’t tried it on toast, must remedy that.

    • Leave a Reply

      Choclette
      10th September 2017

      It’s so easy to make curd cheese, I really ought to use it more. What sort of baking do you do with it? I’ve made curd tarts and they’re delicious.

  3. Leave a Reply

    Ren Behan
    10th September 2017

    Dear Choclette, thank you so much for this super review. I’m sorry that the Polish twarog cheese was a bit elusive, but I love that you used a tangy goat’s curd as I’m sure that would have been just as good, if not better. I love this on toast, too, just depends how fresh my bread is! Thank you also for reviewing so soon after your move to the New Forest, we went on holiday there recently, it is a beautiful part of the country. x

    • Leave a Reply

      Choclette
      15th September 2017

      Thanks Ren. Your book is beautiful, in all senses of the word and a fabulous achievement. When I finally got hold of some decent rye bread, the cheese, honey and walnuts tasted even better. The New Forest is fantastic and I can’t wait to do some exploring.

  4. Leave a Reply

    Janice
    10th September 2017

    What a lovely snack, I’m definitely going to try this. I can imagine how these flavours go so well together.

    • Leave a Reply

      Choclette
      15th September 2017

      It’s become a firm favourite with me, especially when I finally got my hands on some decent rye bread.

  5. Leave a Reply

    chichi
    13th September 2017

    honey and walnut are some of my favourite flavours, can’t wait to try!

  6. Leave a Reply

    Jenny
    13th September 2017

    I have to admit I’m not very adventurous when it comes to cooking but I love the sounds of this new book.

    • Leave a Reply

      Choclette
      15th September 2017

      It’s a really good one, even if you’re not that adventurous as it’s simple home cooking with delicious sounding recipes.

  7. Leave a Reply

    Erin
    13th September 2017

    the photos from the book look beautiful! I love walnuts, I really should cook with them more!

    • Leave a Reply

      Choclette
      15th September 2017

      Yes the photos are lovely. I never quite use them as often as I mean to either.

  8. Leave a Reply

    Lucy
    13th September 2017

    I hope your move went well Choclette, this recipe and your review of Ren’s book really makes me want to get it. The chapter on high tea and flavoured vodkas and fruit liqueurs sound particularly good to me!

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