I love cooking according to old recipes, specially I like real recipes of real people. These recipes are passed down from generation to generation and are cherished by the whole families. When these dishes are cooked and eaten, people gather and recollect the old times and recall people who are no longer with them. Last week I found this kind of recipe on one of the Facebook groups gathering Polish food lovers. Tracey shared her Babcia’s recipe for Braided Yeast Easter Bread, Pani Staciuk’s Paska. I am so happy that she shared with me her memories and also a picture of her Grandma, Maria Steciuk!
Classic Polish Chocolate cake is easy and delicious. Moist and fluffy, delicate, with perfect amount of cocoa and sweetness. Classic Murzynek Polish Chocolate cake was the first cake I have baked myself:) It was so popular during PRL and still is now. My children love this cake, they love to bake it themselves, my son even choose it as his birthday cake. Try this traditional recipe, Polish chocolate cake would suit well on Easter table, if you prefer to keep it simple but delicious.
Forest Moss Spinach Cake is not a traditional Polish cake, but is something that got very popular in Poland in the past years, so I decided to bake it and show you what are the latest trends in Polish cooking.
Forest Moss Spinach cake is easy and it doesn’t take long to make it, but the result may be spectacular and delicious on the same time:) It would also give a Spring touch on your Easter table!
I used recipe I found on one of the most popular Polish cooking sites: Kwestia Smaku. My favorite!
Sauerkraut and Mushroom Croquettes are one of the staple dishes in Poland for Wigilia. We serve it to Beets Borscht instead of Uszka. If you changed the filling to meat, you can just have it for family dinner as a separate dish or with chicken soup. There is quite a lot of frying involved, so I limit krokiety in my diet to few times a year.
Mid November is perfect to think ahead about Christmas. This confirms a fact that in some areas of the world first Christmas decorations are already set! For me it’s to early, but there are some aspects of Christmas that need to be taken care of before. Just like homemade Orange Christmas Liqueur.
I make a lot of tinctures in Summer: cherry, bird cherry, rowan berry, strawberry, black currant and few more. I prefer to call them a tincture than a liqueur. Polish nalewki are to cure: an alcohol is extracting all the beneficial substances from fruits and other tinctures ingredients. Of course they need to be drunk in small amounts. Orange Christmas Liqueur is actually a liqueur not a tincture – not a cure it is just purely to enjoy:) It smells like Christmas:)
My Mum used to bake this kind of small Sauerkraut and Mushrooms Buns to accompany beets borscht on Christmas Eve. Unfortunately when I asked her, she did not remember the recipe, what is more interesting, she even didn’t remember that she has been actually baking them:) Eventually I decided to go for Paszteciki recipe I found on Kwestia Smaku, one of my favorite cooking websites.
Dumplings are Polish favorite dish. They can have a whole range of fillings: sauerkraut, meat, farmers cheese, fruits. I had Zamojskie Buckwheat Dumplings for the first time when I was in college. I went with other students for hiking in Bieszczady Mountains. On a way back my friend Kasia took me to her hometown: Krasnystaw, near Lublin and Zamość. Her mum cooked Buckwheat Dumplings and they were delicious. My new favorite dumpling flavor:)
Lately I found out that buckwheat dumplings are specialty of this area of Poland. They are called Zamojskie (from Zamość), and sometimes Lubelskie (from Lublin).
I remember from my childhood that Polish vegetable salad was a must for each Easter, Christmas, birthday and – very popular those times in Poland – name day. In the 80-ties mayonnaise was hard to get in stores, so we used to prepare it at home.
I still can’t imagine Easter with a family without vegetable salad. Polish vegetable salad is nice to have with cold sliced meets and Beets and Horseradish Salad.
Phrase “peas and cabbage” in Polish common language is defined as mixing two things which do not match. Peas and cabbage stew is not a mess, try:)
Historically in Poland cabbage is one of the most popular vegetables. It is cheap, so it’s available for poor people. Is easy to store during winter, so can be used during the whole year. For years people in Poland use it widely, so we have many traditional dishes with cabbage as ingredient.
Peas and cabbage stew appears on official list of traditional polish cuisine of Łódź voivodeship, but is known in the whole country. Can be prepared as fast dish with fried onion, or with greaves.
This herring salad has few layers of ingredients with herring on the bottom of it, that is why it is usually called Herring under a blanket. This is one of my favorite herring dishes for Christmas Eve and Christmas.
Beets Borscht with Uszka is traditionally prepared for Christmas Eve in many Polish homes. As the opposite to borscht sometimes forest mushrooms soup is prepared, but not in my family house- we love beets borscht:)