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.

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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:)

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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.

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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.

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Last Minute Polish Wigilia Traditions and Food Guide

I’ve been really busy this December, I was kind of surprised of the time going by. Christmas Eve is next Thursday!

If you don’t have a detailed plan and feels a little bit lost, you may like to check e-book I prepared: Last Minute Polish Wigilia Traditions and Food Guide.

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Grandma’s Yeast Dumplings

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.

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Polish Poppy Seed Roll

Makowiec

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.

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Apple and Custard Shortcrust

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.

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Cebularze Lubelskie – Onion Rolls

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.

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Blueberry Pierogi

Polish Blueberry Dumplings

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 😀

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Polish Cheesecake with Strawberries

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:)

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Polish Crepes with Farmer’s Cheese

Naleśniki z Serem

Polish Crepes with Farmer’s Cheese are one of the favorites sweet suppers in Poland. These thin pancakes served with Polish white cheese, heavy cream and almond flakes are the best!

Maybe you would like to check Polish Pancakes with Apples? Apple racuchy are really delicious!

Polish crepes served on the plate
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Braided Yeast Easter Bread

Pani Steciuk’s Paska Recipe

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!

Braided Yeast Eastern Bread baked.
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Polish Easter Mazurek

Polish Easter Mazurek can be made in many different ways. Basically if someone says Mazurek, you can imagine short, about 3 centimeters high shortcrust pastry with custard made of chocolate, fudge or caramel and decorated with nuts, dried fruits and chocolate. The topping composition is of your choice.

Try my recipe which is very easy to make, it is rather basic, you need just a few ingredients and you get delicious dessert.

Mazurek decorated with almond flakes.
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Sausage Baked in Horseradish Sauce

Fresh (in Poland also called: white) Polish sausage is very popular dish for Easter. It is an important ingredient of Żurek, hearty traditional Polish Easter soup. But this time I invite you to check Polish White Sausage Baked in Horseradish Creamy Sauce. It is so easy and quick to make. It is so delicious, roasted kiełbasa with spicy creamy rich sauce. Horseradish and kiełbasa accompany each other so well, that they make a perfect comfort dish not only for Easter.

Baked white raw sausage in creamy horseradish sauce served on a plate with bread
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Forest Moss Spinach Cake

Leśny Mech

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!

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Kwaśnica – Polish Sauerkraut Soup

Winter school break in Poland has just finished. This year there was not much snow or almost not at all, the only destination for skiing was Mountains. Zakopane, Karpacz, Białka and Bukowina Tatrzańska – these are the most popular Winter resorts, that deserve to go, you can feel and see there the magic of Polish Winter. And of course you can eat there something delicious, specific to this region:) Polish highlanders cuisine is not sophisticated. There is lots of cabbage used, potatoes, sheep cheese – oscypek and sheep meat. I love most of these dishes, but eating Kwaśnica is a must for me when I’m in mountains. Kwaśnica – Polish Sauerkraut Soup is cooked with lots of meat. It is quite fat, perfect to get warm and comfort yourself after a whole day of skiing.

Lately I gathered most delicious Polish soups all together here: 10 Traditional Polish Soups, try them all and decide which one you like the most:)

Kwaśnica served in a dish
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Roast Duck and Apples

Are you ready for something special for Sunday dinner? Try this easy recipe for Roast Duck and Apples. Roasting the meat with apples gives a duck moisture and fresh flavor. Rub the meat with marjoram and rosemary and grease with butter to get the perfect Polish dinner for special occasions. Roast Duck and Apples is often served on First Communion and Christening celebrations in Poland. It will be great for Easter dinner as well.

Roast Duck and Apples is a dish known in Poland from centuries. In old Poland the duck served in palaces and manors was rather wild, hunted by Polish nobility on popular those days hunts.

I don’t agree with hunts nowadays, there is a lot of farms that breed animal and there is a lot of meat in stores. Wild animal have less and less forest to live in and the number of wild animals is getting smaller. Let’s admire them free in their environment and not on our tables. Not only humans are inhabitants of the Earth.

Roast duck and apples in the baking dish.
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Boiled Polish Smoked Kiełbasa

Polish smoked sausage is always good, but if you need a quick and easy dinner, buy few pieces and serve it boiled. For boiled Polish smoked kiełbasa choose good kind of sausage. In Poland there is a lot of them, but you need to be careful and check the ingredients, as producers are often trying to save and put many strange and unwanted food enhancers in it.

Boiled Polish Smoked Kiełbasa tastes best with horseradish and mustard. Choose the level of intensity of both to your taste. I like strong horseradish sauce and a mustard with character. In Poland I buy a mustard called Russian, for it being really strong.

You may also like to check Bigos recipe: Polish Hunter’s Stew.

Boiled Polish smoked kiełbasa served with horseradish and bread
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Sauerkraut and Mushroom Croquettes

Krokiety z kapustą i grzybami

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.

Sauerkraut and Mushroom Croquettes served on the plate
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