Polish Apple Crumble – Szarlotka

I love the flavor of Polish Apple Crumble – Szarlotka in my house – buttery, with a bit of cinnamon. My children love it too, so I make it quite often.

As long as it is Autumn, I try to make the best of it, apples are now the freshest and the cheapest in the whole year.

Polish Apple Crumble - Szarlotka served on a plate
Continue reading “Polish Apple Crumble – Szarlotka”
Print/Share Recipe:

Jellied Pigs Feet

Galareta, Zimne Nogi, Zimne Nóżki, Studzienina, Nóżki w Galarecie, Galert

All of the names above have the same meaning, they describe one Polish dish – Jellied Pigs Feet. In my family house we called it Galareta as it actually is and looks like a meat and veggies jelly. You don’t add extra gelatin as bones and skin has plenty of collagen and makes natural jelly. This is why pigs feet cannot be omitted in this recipe, you wouldn’t get broth set without it, you’ll get a soup instead of Jellied Pigs Feet.

Jellied pigs feet on the plate served with lemon and parsley
Continue reading “Jellied Pigs Feet”
Print/Share Recipe:

Vegetable Pancakes

In October there is still plenty of fresh and still cheap vegetables available in the market. I got large zucchini from my Mum, all other ingredients I had already at home, so I made easy Vegetable pancakes. Delicious, easy and healthy. Highly recommended! 🙂

Continue reading “Vegetable Pancakes”
Print/Share Recipe:

Potato Copa Śląska

I found Potato Copa Śląska recipe looking for plum cooking ideas. It so reminded me of Plum Knedle – the same ingredients, the same deliciousness. Making Copa is for me actually a lazy way to have the same great flavor, without time consuming knedle preparation. Silesian cuisine is still a greenfield for me, but all silesian dishes I know are super delicious.

Potato Copa śląska in a baking dish
Continue reading “Potato Copa Śląska”
Print/Share Recipe:

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:

Fuczki – Sauerkraut Pancakes

I have lately discovered Fuczki – Sauerkraut Pancakes. I was surprised when I was frying Fuczki – their flavor reminded me of Sauerkraut Croquettes, which I love, but which are quite time consuming at the same time. It is so much easier and quicker to make Fuczki – sauerkraut pancakes!

Continue reading “Fuczki – Sauerkraut Pancakes”
Print/Share Recipe:

Bear’s Garlic Cream Cheese

Early spring is the only time in the year when you can obtain fresh bear’s garlic (also called ramps or wild leek). In Poland it is a perfect time for it right now. Last year I made delicious Pesto, from this year’s batch I decided to make a bread spread: Bear’s Garlic Cream Cheese and a Bear’s Garlic Soup, which recipe is coming up soon. Stay alert not to miss my next recipe;) You can for example subscribe to my newsletter or follow me on Facebook or Instagram. Maybe you prefer Pinterest? Feel invited to choose your favorite way to stay in touch with me:)

Bear's garlic bread spread served on a bread
Continue reading “Bear’s Garlic Cream Cheese”
Print/Share Recipe:

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.
Continue reading “Polish Easter Mazurek”
Print/Share Recipe:

Murzynek Polish Chocolate Cake

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.

For more Easter dishes check the link: Polish Easter recipes.

Classic Murzynek Polish Chocolate cake served on a plate.
Continue reading “Murzynek Polish Chocolate Cake”
Print/Share Recipe:

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!

Continue reading “Forest Moss Spinach Cake”
Print/Share Recipe:

Mackerel and Farmers Cheese Salad

During Lent or if you just try to limit meat on your table, you may like to try this easy and healthy bread spread – Smoked Mackerel and Farmers Cheese Salad. Actually you can use any other smoked fish, if mackerel is not available in your area. I am using mackerel, because it is the cheapest and the most popular smoked fish available on Polish market. It have been always widely used by our Grandmas trying to feed large family on budget. Mackerel is a fat fish, soft and delicate.

Try more Polish bread spreads recipes here: http://cookinpolish.com/tag/bread-spread/.

Mackerel and farmers cheese salad.
Continue reading “Mackerel and Farmers Cheese Salad”
Print/Share Recipe:

Beef Tongues in Aspic

Beef Tongues in Aspic is a dish that in Poland is served for Christmas or New Years Eve. This is an old style food, zero waste cooking and oh so yummy:) The best beef tongues in aspic I remember made our neighbor, Mirka:)

The whole preparing process may be repulsive to some people, but the tongue’s meat is very tasty and quite usual in texture.

Beef tongues served in aspic
Continue reading “Beef Tongues in Aspic”
Print/Share Recipe:

Polish Bigos – Hunter’s Stew

Polish Bigos (Hunter’s Stew) is one of the most known Polish dishes. It’s pronounced: [ˈbʲiɡɔs]. Each family has it’s own recipe for bigos and each bigos is different, but the core is sauerkraut or/and fresh shredded cabbage and various kinds of chopped meats. You can use meats you like or which have left in the fridge. Yes, this is a great way to get rid of leftovers:) The more kinds of meats you use, the richer the taste, just follow your likes.

You need to stew all the ingredients for couple of hours. Some cooks are making bigos for 3 days, each day stewing again and cooling, so that bigos’ flavors combine and give the best taste:) People in Poland say that the more times you warm up bigos, the better it tastes.

Bigos served with bread and vodka
Continue reading “Polish Bigos – Hunter’s Stew”
Print/Share Recipe:

Millet Stuffed Peppers

Delicious vegetarian Millet Stuffed Peppers are a staple in my house. In fall months peppers are cheap, so I buy them often and serve them fresh and baked. This time I had them stuffed with vegetables and millet. I cook seasonally and locally.

Check also other Polish recipes best in Autumn: Autumn food.

Continue reading “Millet Stuffed Peppers”
Print/Share Recipe:

Onion Water from Kurpie

Last weekend we went to Mazuria district to visit my parents. It was the second year we celebrated our family’s Baked Potato Day:) After dark we lighted a campfire and we baked sausages and potatoes. My sister-in-law, Marzena told us about an onion water from Kurpie, she tried few years ago visiting her friends. It sounded interesting, so I asked google and found an easy recipe I followed: Woda cebulowa. Actually when we were drinking it, we remembered that our Grandma was sometimes preparing this kind of drink and we had it with boiled potatoes, only she was also adding sour cream and called it Kvas.

Continue reading “Onion Water from Kurpie”
Print/Share Recipe:

Polish Plum Yeast Cake

Taste of the childhood in Poland. My Grandma was baking this traditional Polish plum yeast – risen cake on Saturdays afternoons. We were eating still warm piece of cake with cold milk. Yummy:)

You can have this Polish Yeast Cake actually with any seasonal fruits. Strawberries, blueberries, raspberries, rhubarb – all will go great with a yeast cake. I love a smell of baking plums, so I choose plums:)

If you prefer apples and crusty desserts you may want to check my Polish Szarlotka recipe.

Polish plum yeast cake on the plate
Continue reading “Polish Plum Yeast Cake”
Print/Share Recipe:

Quick Pickled Cabbage

This quick pickled cabbage is crunchy, sweet and spicy. Can go as a side dish to a dinner, can accompany meats (Polish kotlety schabowe), potato casserole or any dish that needs a kick.

It’s ready to eat on the very next day. Use fresh young spring cabbage to get the best of it.

Most importantly quick pickled cabbage can be stored in refrigerator for even 2 months, but don’t worry, usually it disappears before then:)

Recipe I use comes from my sister’s private recipe book.

Quick pickled cabbage in the jar
Continue reading “Quick Pickled Cabbage”
Print/Share Recipe:

Chanterelle Cream Sauce

Last Saturday I found fresh forest chanterelles on a local farmers market. They are not cheap, they cost 60 PLN per 1 kg, which is more than 15 USD. However they are sooo good, that I couldn’t resist:) I was waiting the whole season to cook Chanterelle Cream Sauce.

I had some for delicious scramble eggs for breakfast.

For dinner I cooked cream sauce, which I served with grilled turkey breast, young potatoes and mizeria (cucumber salad). However you can have any nice piece of grilled or fried meat with chanterelle sauce: pork chop, beef steak or pork tenderloin. If you prefer to stick with veggie, potato dumplings, crepe and pasta would go very well with this sauce.

Chanterelle cream sauce on the plate with potatoes and grilled turkey
Continue reading “Chanterelle Cream Sauce”
Print/Share Recipe: