Pasztet Świąteczny – Christmas and Easter Baked Pate
Baked pate is one of the meats we have for special occasions. It’s delicate and moist, so you can also just spread it over the bread. It takes quite a lot of time to have it and is rather costly, as we need a lot of meat, but totally worth it:) I also freeze few portions to enjoy baked pate later on, as having too much on one time make you not appreciate it as much as you could:)
When you choose meat – consider that you need rather fat parts of meat, otherwise pate would be dry. I choose mixed meat- pork and beef, sometimes poultry, but you can choose whatever you like or your religion lets you.
Years ago my Grandma Emilka was preparing these yeast dumplings for Christmas Eve, she was using her own recipe – some of this and a handful of that, just like an experienced Polish cook. Nowadays my sister Kasia got over- she recreated recipe and now she is making the best Grandma’s Yeast Dumplings. They are filled with either forest mushrooms and sauerkraut (perfect with beets borscht too) or: poppy seed filling (served as a Christmas Eve dessert).
I advise you to make the filling a day before, because one day preparations might be overwhelming.
Make a double or triple portion of the filling, if you plan to make also dumplings or poppy seed roll. Filling can be stored in a fridge for 2-3 days or you can freeze it for later.
Polish Poppy Seed Roll Makowiec is traditional Polish dessert, in my family we always have it for both: Christmas and Easter. My mum makes it without any recipe and makes 4 rolls each time, I made my best to put her instructions in writing and limit the amounts to make 2 rolls. Makowiec for me smells like Christmas. The last few years when I go home for Christmas I always assist my Mum to make Poppy seed rolls. We would seat in the evening, when all the family is resting, my Mum is kneading and then we’d waiting for yeast dough to rise.
Apple and vanilla custard shortcrust is a kind of Polish Szarlotka, an extra layer of custard makes this pie smell like vanilla, it’s creamy and sweet. I used Polish >budyń<, which is a very popular dessert in Poland, available to buy in instant version. All you need to do is bring milk do boil, and mix in a mixture of budyń powder dissolved in a small amount of cold milk. Budyń may be served warm or hot, alone or with raspberry juice and berries. You don’t have to be worry, if there is no budyń in your convenient store, you can make it yourself and it’s easy too.
I have been eating this dish last Summer in a restaurant in Chełm – Gęsie Sprawki. I knew this place from restaurants makeover TV show on Polish TV: Kuchenne Rewolucje by Magda Gessler and I really wanted to try dishes over there. Goose Gizzards – Gęsie Pipki is a creamy garlic stew made of goose gizzards, soft and tender, delicately garlic, delicious. Gęsie Pipki is a Polish name for it – it comes from regional cuisine and might be found funny for Poles:)
I decided that I need to copycat this recipe. I did. And I succeed:) I was 100% satisfied with my Goose Gizzards Gęsie Pipki, they were soft, creamy, I added more garlic to my taste and served it with buckwheat. Yum!
The story of my Creamy horseradish soup is short – I heard about in a tv show by Magda Gessler – she is doing this popular show on restaurants makeover in Poland – Kuchenne Rewolucje, I just thought this soup must have been good. One day I put a pot with water and chicken on the stovetop and then I checked that I didn’t have any carrot left at home! I had only white vegetables, so I decided that this is the moment, I’m gonna make my own version of horseradish soup. And you know, it turned out just perfect:) A little bit like Easter Żurek, I added fresh sausage and hard boiled egg on the side – they suit so good here!
I remember my mum would often make us Rice and Apples for supper, while we were spending Summer holidays in our Summer small house. We didn’t have a lot of attractions over there, several responsibilities instead 🙂 Rice and Apples was one of my favorite dishes, sweet and creamy, with a dash of cinnamon. We had it with a cup of Inka- popular polish grain coffee.
A season for zucchinis is long, you can get it fresh and full of flavor for the whole Summer and most of Autumn. Some may say that it’s taste might be bland, I say – it’s delicate and once you add favorite seasonings you have your favorite dish <3 . Let’s take for instance Zucchini pancakes – an onion sauteed in butter and garlic sauce on the side add my pancakes a gorgeous twist.
Usual everyday Polish Beet Soup is what I remember my Grandma Emilka was cooking every second Friday. The color is fantastic, the flavor is sweet and sour. Beet soup is thick thanks to grated beets and potatoes added. I definitely need to have this soup more often:)
I am not really familiar with Silesian cuisine, as I was raised in Mazuria area in the North of Poland. I like Silesian dumplings and few times made roulades and both where delicious, so I keep exploring other dishes of Silesian cuisine. This time I tried Szałot – Silesian Herring Salad made with one not so obvious ingredient- bacon or fried sausage.
In two weeks we are going to visit Lublin. Each time we are going for holidays we try to get to know as much as possible about the region we go. Kids task was to check Lublin area legends, I am checking regional cuisine and trying to find places to eat the best regional food. One of the most popular regional dishes from Lublin voivodship are Cebularze Lubelskie – Onion Rolls with onion and poppy seeds filling. We are definitely having them once we are on holidays, but first I made them myself. They turned out aromatic, filling and comforting. Very nice for Polish second breakfast 😀 or a perfect snack while Lublin sightseeing.
Blueberry Pierogi is the best food in Summer, specially made from wild, picked in the forest blueberries. This year I picked blueberries myself, as a matter of fact I didn’t believe I would make it, but I made it! 2 hours in the forest and I got 3 liters of delicious blueberries. It was enough to make pierogi, blueberry yeast rolls and blueberry tincture 😀
I have lately discovered Fuczki – Sauerkraut Pancakes. I was surprised when I was frying Fuczki – their flavor reminded me of Sauerkraut Croquettes, which I love, but which are quite time consuming at the same time. It is so much easier and quicker to make Fuczki – sauerkraut pancakes!
Surówki – Polish salads are always on Polish table for dinner: you have meat, you eat potatoes and there must be also Surówka as a side dish. Polish salads are usually made of raw vegetables, but there are also very yummy salads made of cooked vegetables (more popular in winter) or with addition of fruits. Most of them are really easy to prepare, they are healthy and dietetic. It’s important to use good oils – preferably raw unrefined, as they are the healthiest. You eat surówka without thermal preparation, so all the best of oils will remain inside of the dish. Another important thing is to choose high quality vegetables, I go to local market where farmers are selling their produce. I buy from my favorite trusted sellers.
Last Sunday I launched on my Facebook and Instagram’s profiles a week of Polish Surówka:) Each day I presented one popular Polish salad.
Under each salad’ post my readers say – “Add dill!” or: “I always use dill to this salad”, or: ” You forgot about dill! It’s Polish staple!” – so the main picture to Polish salads would be:…………….. a dill!
In Poland when you have standard dinner, you eat potatoes, meat and – surówka, which is a salad made of raw fruits and vegetables. There is variety of different salads that can be prepared, but one of the most popular is an apple and a carrot salad. This easy side is quick to make and so delicious. Both: carrots and apples are really easy available all over the year in Poland, so they are quite cheap! This make Apple and Carrot Salad very popular in school’s canteens:) I can live with that, it’s delicious and so healthy.
I am lucky to have birthday in June! I love this month, as strawberries are in full and best season, the cheapest and the most sweet. Polish Cheesecake with Strawberries is a must for me to take to the office for my colleagues:)
This time I prepared baked cheesecake, very easy to make, delicate and not very sweet. It take some time to finish it, as the jelly needs to settle, but this is a case of work organization. Make cheesecake one day before serving, it needs a night in a fridge to get the best of it.
I like to have lot of jelly on my cheesecake, I use double package of it and together with strawberries I add some blueberries, this is the best mix I know:)
For me Spring in Poland has a flavor of fresh vegetables: dill, radish, beets, cucumbers, young cabbage and potatoes. In Spring you can get first wild mushrooms – chanterelles. Very popular ingredient of Polish desserts is rhubarb. You can get first strawberries and cherries. So yummy! I tried to choose the best of Polish ingredients and recipes in Polish Spring Menu.
Today I’ve got 2 dinner menus for you, one is for usual Spring day, the other one is more special. Actually as I was writing this I decided, that I need to mention few wild plants soups, as an alternative to standard Polish Spring menu, as they are underappreciated, but so worth trying – full of vitamins, ecological and the main ingredient is usually free (like stinging nettle) 🙂
Let’s cook seasonally and let’s cook Polish dishes!
This Chłodnik – cold soup – my Grandma was making us quite often, we loved to eat it accompanied by boiled potatoes sprinkled with sauteed onions and/or fried bacon. I remember that we used to have only one shared plate of potatoes (with onions, bacon and dill) for the whole family and we would scooped some potatoes and fill the spoon up with chłodnik from our own bowl.
Chłodnik – cold soup is easy and really quick to do. It’s enough to cut the vegetables and combine them with sour milk or other favorite milk drink, such as buttermilk or kefir. We’ve usually used sour milk- zsiadłe mleko, as it was the most easily available at that time. Our neighbor had a cow and we used to get fresh milk from her. My Grandma would left some milk on the counter covered with a cloth and after 2 days sour milk have been ready. Now it is hard to make a decent sour milk out of the carton milk or it may be even impossible.