Home made Chocolate Bar was a way for a treat in hard times of PRL. Anyway it is really tasty and worth trying, I assure you that not only kids will like it:) You don’t bake it, it’s easy and quick to prepare.Continue reading “Blok czekoladowy – Polish Chocolate Bar”
In June vegetables are still fresh and young. I use the last days before Summer to prepare Botwinka- traditional Polish soup made of young beets and beet leaves.Continue reading “Botwinka – Young beet leaves soup”
June is a month of black elderberry flowering, so great time to go to the countryside and collect some. You can use it for elderberry flowers’ syrup, tincture or lemonade.
This elderberry’s flowers fermented drink can be a start to your own experiments with fermented lemonade.Continue reading “Elderberry’s flowers & pineapple fermented lemonade”
During hot summer you may like cold cooling soup made of beets and beet’s leaves, buttermilk and spring greens: dill, spring onions and cucumber.Continue reading “Lithuanian Cold Borsch – Chłodnik litewski”
If you are looking for healthier dessert, try this recipe. It’s easy, quick to make and delicious.Continue reading “Oatmeal cookies”
This is a classic of polish seasonal cuisine:) Fresh and healthy shortly pickled cucumbers are easy to prepare, once you try them – you love them.Continue reading “Polish shortly pickled cucumbers – Ogórki małosolne”
Nobody knows why fried fish with steam veggies is in Poland called Greek fish:) It is just a common name, used from decades by our grandmothers and mothers.
Greeks, please do not get offended:)
In spring I use spring fruits. Rhubarb is one of them. It gives the cake moisture and a little bit of sourness.
Perfect for coffee break, you can serve it warm – for even greater impression on your neighbors;)Continue reading “Rhubarb cake”
In May I am preparing syrup from pine shoots. It helps to heal cough and boost immune in autumn. You can stop here or you can take one step further and prepare a pine tincture, and have an immune booze;)
Simple, quick preparation and here you go: 2 lunches to take with you to work.Continue reading “Roasted turkey fillet”
In spring, when vegetables start to grow, they are the freshest and the most delicious. Cabbage, potatoes, dill, cucumber, it is hard to resist:)Continue reading “Stewed Young Cabbage”
Potato pie is official regional dish of Podlasie: Norther- Easter part of Poland. It is filling and delicious, if you want less calories- avoid bacon:)Continue reading “Polish Potato pie – Babka Ziemniaczana”
One of the first street foods and fast foods in Poland, with origins in communistic 80ties. Originally with onion, champignons, cheese and ketchup. My version is with salami, onions and 3 types of cheese.Continue reading “Zapiekanka – Roasted baguette”
Surówka is in polish cuisine very important part of the dinner- you eat potatoes, meat and – Surówka.
It is a salad prepared from raw vegetables, grated or cut, served with various sauces – sour cream, mayonnaise or oil.
Try also Mizeria, which is very popular in Poland: http://cookinpolish.com/polish-cucumber-salad-mizeria/Continue reading “White radish salad – surówka z białej rzodkwi”
In 80-ties in Poland it was very common to celebrate a name day. One checked the calendar and if your name was in it, he could come to you without invitation with potted flower and best wishes. You needed to be prepared for the day: polish vegetable salad, bigos and aspic were common dishes to put on the table.
For polish vegetable salad check: http://cookinpolish.com/polish-vegetable-salad/.Continue reading “Chicken in aspic”