Easy Entertaining With LSA by Tash South

Following an absolutely manic end to 2018, I’ve been spending January and February catching up and reconnecting with friends and family. Building a house and a new business is intense enough, but if you combine it with family life and two kids, it reaches a new level of crazy!

Our friends and family have been so patient with us through this process. We’ve had say no to so many social events – or we’d turn up late after various DIY store visits or a site meeting that inevitably went on for far too long. Over the passed three years we also didn’t have the space, or much time, to entertain at the various tiny flat we rented while the build was underway. But now, our long awaited home is finally coming together and we’re enjoying having the space to entertain again.

Our kitchen/diner was finally ready in time for Christmas last year

Depending on the occasion, I’ll either prepare a two or three-course meal, or for a work meeting or an easy Friday lunch with a friend, I’ll put together something simple to enjoy with a glass of wine or fizz. When the food is simple and easy, beautiful table and glassware make even the simplest of offerings look special, and for stunning, quality glassware, you can’t go wrong with LSA, who I’ve teamed up with to create this post. For over 50 years LSA have created gorgeous collections and launch brand new products each season.

An easy lunch made special by beautiful glassware by LSA

This season they’ve gone back to their Polish roots with the new Tatra range. Inspired by the folk traditions of woodworking, this beautiful range is a combination of hand-cut ash and glass with contrasting patterns and has clean, angular lines. I love how they’ve taken something so traditional and made it look modern – it fits my Mix Your Modern philosophy perfectly.

Inspired by the Polish origins of the new Tatra range, I decided to attempt making Pierogi for the very first time. Pierogi are traditional Polish dumplings, made from a pasta-like dough, usually filled with a savoury or a sweet filling, like potato, vegetables, sauerkraut, cheese or fruit. I decided on one of my favourite combos – spinach, garlic and feta.

I’ve always enjoyed experimenting in the kitchen and it was always on the cards to include my love of food on my blog at some point, so I thought this was the perfect opportunity to add a brand new food section where I will be writing about entertaining at home and delicious recipes, so this is where you can find my Pierogi recipe.


How To Own The Easy (But Impressive) Lunch

My secret to an easy lunch is to keep the number of dishes to a minimum, include a simple but impressive dessert or cake, a glass of wine (or two) and serve it all in style – and not forgetting a pretty vase of flowers or foliage for decoration.

The woodwork detailing on the Tatra serving board

I served the Pierogi neatly lined up and sprinkled with crispy onions , mint and chilli on the 55cm long Tatra Ash Board. An icy cold glass of fizz is one of my guiltiest pleasures, and it just could not get any better than when it’s served in a ‘proper’ champagne glass this gorgeous.

A great detail is that every champagne glass in the set of four has a different cut glass pattern.

Any table setting is instantly improved by some flowers or foliage in a pretty vase. The sturdy, carved, ash wood base holds the hand-blown cut glass vase perfectly.

And oh how I love a dome! They make any old shop-bought cake look quite special, and in my opinion, a kitchen island is incomplete without one. This stunning dome is impressive at 27cm high, the shape is just my style, it angles and tapers beautifully upwards towards a cut glass handle and comes with a square wooden base - also expertly wood-worked of course.

The absolutely stunning detail on the Tatra Dome

What’s your favourite dish to cook for an easy but impressive lunch? Are there any recipes you’d like to see featured on my new Food Section? Leave me a comment below.


The Tatra champagne glasses and dome were kindly gifted to my by LSA.
All photography by tashsouth.com

FOOD: The Easy But Impressive Lunch: Spinach and Feta Pierogi by Tash South

Welcome to my first food post on this brand new section of my blog!

Inspired by the Polish origins of the Tatra range, in my collaborative post with LSA, I decided to cook Pierogi for the first time. Pierogi are traditional Polish dumplings, made from a pasta-like dough, usually filled with a savoury or a sweet fillings, like potato, vegetables, sauerkraut, cheese or fruit. I decided on spinach, garlic and feta, a favourite combo of mine.

Through my research, I found that these dumplings are usually either boiled OR fried. I decided to do both so that the dumplings were soft, but also had some colour and crunch – I hope I have not destroyed a centuries-old Polish recipe! They were very good anyway, and to me they tasted like a delicious cross between tortellini and gyoza.

Pierogi Dumplings Filled With Spinach, Garlic and Feta

Ingredients:
(makes about 30 dumplings)

For the dumpling dough

250g self-raising flour

1 tsp salt

1 tbsp vegetable or olive oil

150ml warm water

For the

Filling

About 200g of baby leaf spinach

100g of Feta

1/2 cloves of garlic, crushed

a handful of grated cheddar

A pinch of salt and some freshly ground black pepper

crispy onions, chilli flakes, herbs and sour cream to serve

ONE

Place the self-raising flour in a bowl, make a well and add the salt and oil and warm water, mix to a dough with your hands.

Pierogi recipe tashsouth.com

TWO

Kneadthe dough for 5-8 minutes, or until it is smooth, then wrap the dough and let it rest for 20 minutes while you make the filling.

THREE

Prep the filling. Put the spinach feta and garlic into a pan and season. Heat gently until the spinach has wilted.

FOUR

Stir in the grated cheddar and turn off the heat.

FIVE

Roll out the dough on a floured surface and cut into 10cm rounds (approx.)

SIX

Put teaspoons of the filling on each round, brush the edges with water and seal by folding in half and pressing the edges together with your fingers.

SEVEN

Simmer in batches and drain on some paper towel, then transfer to a hot pan with a small amount of olive oil and fry gently until golden.

EIGHT

Arrange however you like to serve and sprinkle with toppings of your choice - I used crispy fried onlons, chilli flakes and mint. Serve with a dollop of sour cream.



This post contains gifted items. The serving board and the champagne glasses are from the
LSA Tatra range.


PIN THIS!

Pierogi recipe tashsouth.com

All photography by tashsouth.com