Masło czosnaczkowe Herb Butter is a great idea for serve it with bread, potatoes, grilled meats, fish, or vegetables. I am experimenting with both herbs I use and dishes I am enriching with herb butter. A lot of space for imagination! Below I share few pictures of the dishes I made with Herb Butter. I […]
Pierogi ruskie z czosnkiem niedźwiedzim Ruthenian Pierogi with Ramps are not a classic of Polish cuisine, actually I just wanted to try something new with Bear’s Garlic, I harvested this year. I didn’t follow any recipe, I just added ramps to Ruthenian Pierogi filling. I prepared them a little bit different compared to original, because
Sos Tatarski Tartar Sauce is a classic condiment popular in Poland, that adds a unique flavor and aroma to many dishes. Its creamy texture combined with chopped pickles and marinated mushrooms makes it an excellent complement to grilled dishes, fries, or fish. It can also be simply be served with polish sandwiches or with Easter
Pierogi are a beloved and iconic dish in Polish cuisine, that have been cherished for generations. This time I invite you to try Pierogi with Meat. Whether served as a comforting family meal, a festive dish during special occasions, or enjoyed as a treat any day of the week, Pierogi with Meat are sure to
Zsiadłe Mleko in English might be referred to as Soured Milk. It’s fresh, light, tangy and refreshing. Perfect for a Summer dinner. Zsiadłe Mleko served with new potatoes and crispy lardons, sprinkled with dill is a real deliciousness. Try easy recipe for Zsiadłe Mleko and Potatoes. What is actually Zsiadłe Mleko? Zsiadłe Mleko is a
Pyry z Gzikiem is a delicious simple dish, with origins in Greater Poland – Wielkopolska. Its capital is Poznań, so next time visiting Poznań, don’t forget to try it in a local restaurant:) Pyry mean: potatoes, but it’s a regional expression, used only in Wielkopolska. Gzik is a farmers cheese with fresh veggies, in other
Bear’s Garlic Creamy Soup is a full of vitamins Spring soup. A season for bear’s garlic (which can be also called wild leek, ramps, wild garlic) is quite short, use it and cook this healthy soup. If you still have some ramps left, you can try out other recipes: Bear’s Garlic Cream Cheese or Bear’s
I’ve made Dandelion syrup few times so far. It’s so tasty. My children like pancakes splashed with Dandelion syrup just as much as with maple syrup. In Polish folk medicine it is know from ages as a cure for cough and a help with liver cleansing. Dandelion syrup recipe can be found in Saint Hildegard
This Chłodnik – cold soup – my Grandma was making us quite often, we loved to eat it accompanied by boiled potatoes sprinkled with sauteed onions and/or fried bacon. I remember that we used to have only one shared plate of potatoes (with onions, bacon and dill) for the whole family and we would scooped
Oberiba – Śląska zupa z kalarepy Oberiba – Kohlrabi Soup is a soup traditionally cooked in Silesia area in Poland. Silesian cuisine is still new to me, but what I’ve tried so far was so good. You may like to check Silesian Dumplings or Silesian Beef Roulade – all so delicious and worth trying. Oberiba
Orzechówka, Nalewka z zielonego orzecha My mum used to cure her stomach aches with this Young Walnuts Tincture. Once I was grown up, she wanted me to use it too. I hated it, it was bitter and dark, but as we say in Poland the bitter cure heals best:) I have to agree that it
New Spring cabbage is a deliciousness that I use for many dishes in Spring. I make it stewed, I make soup and lately I made Young Cabbage Slaw in a different way than usual. I loved it, so I decided to share it with you. Recipe is so easy and there is only few ingredients
I have read about it last year, but it was to late to forage, this year I remembered to collect young hop shoots and I made hop shoots in butter and garlic. I steamed it first and then sauteed on frying pan. Recipe is easy, while the main ingredient is not so obvious. One can
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
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.
Leniwe pierogi, leniwe kluski Lazy pierogi are a treat to many Polish kids. They are delicate in texture, they taste great with breadcrumbs sauteed in butter. If you are serving lazy pierogi for kids – sugar is necessary, for many adults too 😀 The main ingredient is twaróg– Polish farmer’s cheese. What to do if
Kotlety jajeczne Egg patties is a simple vegetarian dinner idea, in Poland they are often served for dinner in school canteens and milk bars. They are also loved and cooked in Polish families. Crispy egg patties can be served with cooked potatoes or kasza: buckwheat or barley. They will taste great with carrot and peas
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
In Poland when you have standard dinner, you eat potatoes, meat and – surówka, which is a salad made of raw fruits and vegetables. There is variety of different salads that can be prepared, but one of the most popular is an Apple and Carrot Salad. This easy side is quick to make and so
For me Spring in Poland has a flavor of fresh vegetables: dill, radish, beets, cucumbers, young cabbage and potatoes. In Spring you can get first wild mushrooms – chanterelles. Very popular ingredient of Polish desserts is rhubarb. You can get first strawberries and cherries. So yummy! I tried to choose the best of Polish ingredients