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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Homemade Canned Pork

Mięso w Słoiku

I remember eating Homemade Canned Pork made by my Grandma Emilka in our old house. Jars with this delicious meat was stored in a basement where was a pantry with canned food: fermented cucumbers, sauerkraut, red peppers, homemade tomato sauce, canned beets, forest mushrooms in vinegar, jams, fruit compotes and ‘mięso w słoiku’ – a rare delicacy for special occasions:)

Try this garlic flavored delicate meat with one more essential ingredient – a meat jelly, which moisturizes bread and make a sandwich with meat totally perfect 🙂

Make few jars to your pantry, it could help you to stay secure in this crisis times of pandemonium.

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Beets and horseradish – Ćwikła

In my family house beets and horseradish – Ćwikła is served during Easter and Christmas, it usually goes with home made cold meats and vegetable salad.

Check more beets’ Polish recipes on: http://cookinpolish.com/tag/beets/.

Beets and horseradish - Ćwikła served on a plate
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