Hut of Baba Yaga Cake

Hut of Baba Yaga cake is a dessert that my Mom made in my childhood. Now it’s not so popular, there is many modern cakes and desserts that are made by Polish housewives. Hut of Baba Yaga for many sounds like a dessert from communistic Poland. I made it lately for my birthday, we always take a cake to work to celebrate birthday with colleagues. I was looking for a no bake cake, because last week my oven broke :/ It was nice to get back to old times. Hut of Baba Yaga Cake was creamy, not so sweet, with perfect chocolate topping and strawberries in a the middle- this was my invention, usually there is a chocolate layer in the middle of the cake.

Hut of Baba Yaga cake served
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Ruthenian Pancakes

If you like Ruthenian Pierogi you’d love Ruthenian Pancakes! Half that work needed, yet the taste is so good. I had them once in my office canteen, they were served baked under the bechamel sauce and they were called Kiev pancakes. From that time I wanted to make them myself and finally I did it! 🙂 Both ruthenian pierogi and pancakes originate in Ukrainian cuisine, they’re hearty, delicious dishes, truly a taste of home.

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Polish Gołąbki Recipes

Cabbage rolls are a staple on Polish tables and next to pierogi they are one of the most popular Polish dishes. Most of the people make classic meat and rice gołabki, but Polish cuisine has much more to offer, with vegetarian options available! You can boil or bake them. Some serve gołąbki with tomato sauce, other with mushroom sauce. I use cooked rice, some people use raw one. So many different ways to prepare and serve gołąbki. Check my short review of Polish gołąbki recipes below and try them, maybe you’d decide do experiment with other types of cabbage rolls or at least try some of them?

Polish Gołabki recipes - different types of cabbage rolls
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Asparagus in White Sauce

I haven’t had asparagus in my childhood, there was shortage of food in a hard times of communism and we usually had a simple food. Nowadays asparagus is common on Polish tables, but I was convinced it was a piece of modern Polish cuisine. What a surprise it was when I found a recipe for Polish style asparagus originated in XVIII century! Here is a source. I made asparagus in white sauce in a comparable way that it was in that old recipe, ingredients for sauce are the same, but I slightly changed the way of preparation.

asparagus in white sauce served on the plate
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Wild Garlic – Ramps recipes

I decided to make a summary on wild garlic and let you know about a range of their names, how they are beneficial to our health and finally I will present few wild garlic – ramps recipes.

Wild garlic - ramps - bear's garlic plant and dishes
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Prune Stuffed Pork Loin

Schab ze śliwką

Yesterday I was chatting at the butchers in a long queue, an old lady inspired me to buy pork loin and make Prune Stuffed Pork Loin. It’s a roast meat that can be served warm, as a main dish, with mashed potatoes and a favorite Polish slaw. For Easter we often have a white radish slaw, you can check recipe here: White Radish Salad. Prune Stuffed Pork Loin can be also served cold. Let the roast rest and cool down. Then put it into the fridge for few hours, then it would get firm and would be easier to slice. I bought smoked prunes, so that the smoky aroma enriched the flavors. I baked it in a baking bag with onion and apple, to keep the moisture inside and to have a base for delicious sauce to serve with a roast.

Prune Stuffed Pork loin roasted
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Roast Rolled Pork Belly

Rolada z boczku

When I was talking with my Mom on the phone, we were discussing Easter and what we wanted to make for it. She said, she wanted this year’s Easter to be a real fiesta, contrary to the political and social situation in our part of the world. Once I saw pork belly at the butchers, I decided to make her a surprise and make Roast Rolled Pork Belly. I am so sure she is going to love it. We had it store bought from time to time, this time I made it myself.

Roast Rolled Pork Belly served on the table
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Polish Meatloaf with Eggs

Pieczeń Rzymska, Klops

Polish Meatloaf with hard boiled Eggs appears to be a popular Easter dish in Poland. It looks very nice on the table, while is rather easy to make. You can use already ground meat or ground it yourself, then it is just a matter of seasoning and few simple ingredients that would make a perfect Easter dish.

Meatloaf can be served cold on open sandwiches or warmed up and served as a main dinner dish with boiled potatoes and nice side dish, such as lettuce and sour cream (cut roughly lettuce, add sour cream, some salt and couple of tablespoons of vinegar and it is it).

Polish Meatloaf with Eggs served cold on a plate
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Strawberry Cloud Cake

Strawberry Cloud Cake is a popular cake in today’s Poland, you can find recipe on each and every cooking blog. Actually originally this is ‘raspberry cloud’ cake, but I made my cake with strawberry. You can also make blueberry version or cherry one, this is up to your likes and what you have in your freezer. Yes, you can use frozen fruits or seasonal fruits- of course that’s better option.

Strawberry cloud is a delicious cake- buttery shortcrust is covered with strawberry jello with strawberries in it. On top goes vanilla cream and mascarpone finished with crispy meringue. Quite of lot of preparation, but with proper organization you’d be fine. Strawberry cloud cake need refrigerating, you need to make a day before and chill in the fridge overnight. Check my step by step recipe and enjoy this delicious cake.

Strawberry Cloud Cake served on a  plate
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Parsley and Pear Soup

Zupa z gruszki i pietruszki

Parsley and pear soup is a soup that has become very popular last years in Poland. You get it on first communions’ celebrations, family gatherings and special occasions. Sunflower seeds for me are a magic ingredient here, they add crunchiness and flavor. Parsley and pear soup is surprisingly light and delicate.

Parsley and Pear soup served
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Buckwheat and Mushrooms Cabbage Rolls

Another vegetarian version of gołąbki, if you are a lit bit overwhelmed with masses of meat used in Polish cuisine, check this recipe for buckwheat and mushrooms cabbage rolls. The preparation process is just like classic Polish cabbage rolls, so you probably have experience in it, but the outcome can surprise, both meat lovers and vegetarians would be happy to have them. Great for fasting too!

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Potato Stuffed Cabbage Rolls

Kresowe gołąbki ziemniaczane

There is quite a lot of work with Potato Stuffed Cabbage Rolls preparation, but the taste is so good, that you need to check it out. The recipe comes from the eastern borderlands, I found information that they were cooked in Lviv, which is a territory of today’s Ukraine. I cannot stop thinking about a situation of Ukraine people’s nightmare, that is going on right now. Let’s pray, so that the war was stopped and Ukrainians could live in a free country.

Potato Stuffed Cabbage Rolls served
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Mushroom and Buckwheat Stuffed Zucchini

Zapiekana cukinia z pieczarkami i kaszą gryczaną

I try to introduce more vegetarian food in my family’s diet. My husband says nothing would full him but meat, but this baked mushroom and buckwheat stuffed zucchini was different:) So it’s approved by a picky meat lover:)

Mushroom and Buckwheat Stuffed Zucchini
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Pączki

Pączki (pronounced as: punchkee) are one of the most popular Polish sweet pastries both in Poland and abroad. They are available on a daily basis in each bakery and confectionery in Poland, but there is one day when each Pole needs to eat at least one pączek (singular from: pączki) and it is Fat Thursday. Fat Thursday is a day starting last week before Lent. Looks like Poles need to celebrate ending carnival longer than for example people in USA, as the other celebrate Fat Tuesday, which is a last day before Ash Wednesday:)

Pączki are a sweet buttery yeast pastries, filled with jam and topped with powder sugar or powder sugar icing. The most popular filling is rose petal, but now there is many other available, like prune, strawberry, chocolate and custard. I like my Pączki topped with powder sugar:)

Happy Pączki Day everyone!

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Yogurt Plum Cake

My sister Kasia gave me recipe for this delicious and super easy yogurt plum cake. Actually you can use other fruits or berries and it would be just as good. Sour cherries, blueberries, even rhubarb would be great here. It’s perfect with coffee for a lazy Saturday afternoon with a friend or with a sister:)

It’s all in one pot preparation, so you don’t make mess in the kitchen. You can use frozen fruits and have some of Summer in the middle of Winter too. Who is with me? 🙂

Yogurt Plum Cake served on a plate
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Beef Tartare

Beef Tartare was a very popular appetizer during communistic Poland. It was always served on weddings, first communions, name days and other gatherings. Those days meat was cheap, although not so easy to get. Now meat, specially beef is one of the most expensive here in Poland.

Remember to buy beef from a trustworthy seller, meat needs to be of the best quality and the freshest.

Beef tartare might be a great appetizer on a Valentines dinner, don’t you think that raw meat gives a little bit of wildness? 🙂

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Silesian Red Cabbage

Silesian red cabbage is the most popular Silesian side dish. It’s a stew of red cabbage, sometimes itself, sometimes with addition of onion or apples, it all depends on the Silesian family. There is many recipes, try this one below, easy and quick, it will make a perfect set with Silesian Beef Roulade and Kluski Śląskie.

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Silesian Beef Roulade

Śląska rolada wołowa

Silesian Beef Roulade is next to Silesian dumplings – kluski śląskie probably the most popular Silesian dishes. They both go together so well too. The third element to get perfect Silesian dinner is modra kapusta– a stew of red cabbage.

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Spare Ribs and Sauerkraut

In Winter I love eating sauerkraut and I often cook it. I like Fuczki – fritters with sauerkraut, I like Sauerkraut croquettes and I like Spare ribs and sauerkraut. It’s complete dish for the whole family, filling, hearty and comforting. I try to buy lean spare ribs, as they are rather fat in their nature. Sauerkraut is tangy, sour, sauteed caramelized onions give sweetness, can you smell it now? 🙂

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Dried Fruit Christmas Eve Kompot

Wigilijny Kompot z Suszu

In my family house I am the person, who is responsible for making Dried Fruit Christmas Eve Kompot:) It is a healthy drink that is always on our Wigilia table.

It’s made of dried fruits and spices. Actually you can use your favorite dried fruits, but the core are dried apples and pears. You can change ratio of fruits and finally get the flavour that suits you and your family the best.

I also add freshly squeezed orange juice, which might be not so traditional, but makes a difference and helps me to get my favorite taste of Kompot z suszu.

Dried fruits Christmas Eve kompot served
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