Easter Eggs

An egg is a symbol of life. It’s an inevitable symbol of Easter, part of the Easter tradition. We dye eggs, decorate them and these pisanki and kraszanki we display all over the house for Easter. Decorating eggs is also a great time spend with children and family, time to recollect family tradition and just be together. We eat a lot of eggs for Easter:) We stuff hard boiled Easter eggs with yolk mixed with mayonnaise or make more complicated, for example stuffed with mushrooms and onion and pan fried in egg shells.

Continue reading “Easter Eggs”
Print/Share Recipe:

Homemade Cream Horns

In my neighborhood there is a place with best cream horns in Warsaw. It’s called Rurki z Wiatraka, they were established in 1958. It’s family own small business, once pandemic started and we all got locked down, they came to the edge of the bankruptcy. They ask for support via Facebook and soon there was 2 hours’ queue of people wanting to try their delicious horns. Fortunately I was not forced to wait, I could make Homemade Cream Horns by myself, thanks to my neighbor Ewelina, who borrowed me her Grandma’s horns molds:)

Continue reading “Homemade Cream Horns”
Print/Share Recipe:

Jello Cold Cheesecake

I remember my sisters making Jello Cold Cheesecake years ago, when we were all living with parents. I don’t know if they used this recipe, but I know for sure it was as delicious and colorful and we all loved it:) My son Pit, who is a picky eater, even if it comes to sweets, he liked this cheesecake:)

Note: In Poland we have standard jellos packages for half liter of water. If they are different packages in your country, please take this into account and recalculate recipe or amounts of jello used.

Continue reading “Jello Cold Cheesecake”
Print/Share Recipe:

Baked Pate

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.

Continue reading “Baked Pate”
Print/Share Recipe: