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
Continue reading “Polish Meatloaf with Eggs”
Print/Share Recipe:

Lazy pierogi

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 you don’t have twaróg? You can still enjoy lazy pierogi using ricotta cheese.

Lazy pierogi served on a plate
Continue reading “Lazy pierogi”
Print/Share Recipe:

Hreczanyki – Patties with Buckwheat

Kresowe kotlety z kasza gryczaną

Hreczanyki – patties with buckwheat and ground meat – are of Ukrainian origins, still after XX century war migration they came to Poland and now they are a popular dish in a region of Bieszczady. I was looking for a dish that links Poland and Ukraine. In this dramatic time I am donating, I am sending clothing and hygiene stuff to people on Ukrainian border, I helped as a volunteer with organization of help, but this is what I decided to do as a cook.

Hreczanyki - Patties with Buckwheat
Continue reading “Hreczanyki – Patties with Buckwheat”
Print/Share Recipe:

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
Continue reading “Parsley and Pear Soup”
Print/Share Recipe:

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
Continue reading “Potato Stuffed Cabbage Rolls”
Print/Share Recipe:

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
Continue reading “Mushroom and Buckwheat Stuffed Zucchini”
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:

Gołąbki – Polish cabbage rolls

Pigs in the blankets

I think that Gołąbki – Polish cabbage rolls are one of most popular and most liked Polish dish. Exactly as is in my family home. When my mum asks my children what to cook for our visit, they say: Gołąbki:)

There are many ways to prepare gołąbki, my Mum boils, while many people bake them. Many people cook them in tomato sauce, I prefer to cook gołąbki in a light broth and make a tomato sauce for serving.

Gołąbki Polish cabbage rolls served on the plate
Continue reading “Gołąbki – Polish cabbage rolls”
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:

Bean and Sausage Soup

Zupa z fasoli “Piękny Jaś”

Once I came across fresh large bean on the local farmer market, I wanted to cook bean and sausage soup. The bean was called Piękny Jaś, meaning: Handsome Johnny:) This flat, kidney-shaped bean is white, large, delicate and a little bit sweat in taste. It is actually a regional specialty, specific to south of Poland, original Piękny Jaś is the one grown in Nowy Sącz areas.

bean soup served on the plate
Continue reading “Bean and Sausage Soup”
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:

Goose Gizzards – Gęsie Pipki

I have been eating this dish last Summer in a restaurant in Chełm – Gęsie Sprawki. I knew this place from restaurants makeover TV show on Polish TV: Kuchenne Rewolucje by Magda Gessler and I really wanted to try dishes over there. Goose Gizzards – Gęsie Pipki is a creamy garlic stew made of goose gizzards, soft and tender, delicately garlic, delicious. Gęsie Pipki is a Polish name for it – it comes from regional cuisine and might be found funny for Poles:)

I decided that I need to copycat this recipe. I did. And I succeed:) I was 100% satisfied with my Goose Gizzards Gęsie Pipki, they were soft, creamy, I added more garlic to my taste and served it with buckwheat. Yum!

Continue reading “Goose Gizzards – Gęsie Pipki”
Print/Share Recipe:

Rice and Apples

I remember my mum would often make us Rice and Apples for supper, while we were spending Summer holidays in our Summer small house. We didn’t have a lot of attractions over there, several responsibilities instead 🙂 Rice and Apples was one of my favorite dishes, sweet and creamy, with a dash of cinnamon. We had it with a cup of Inka- popular polish grain coffee.

Continue reading “Rice and Apples”
Print/Share Recipe:

Zucchini pancakes

A season for zucchinis is long, you can get it fresh and full of flavor for the whole Summer and most of Autumn. Some may say that it’s taste might be bland, I say – it’s delicate and once you add favorite seasonings you have your favorite dish <3 . Let’s take for instance Zucchini pancakes – an onion sauteed in butter and garlic sauce on the side add my pancakes a gorgeous twist.

Continue reading “Zucchini pancakes”
Print/Share Recipe:

Szałot – Silesian Herring Salad

I am not really familiar with Silesian cuisine, as I was raised in Mazuria area in the North of Poland. I like Silesian dumplings and few times made roulades and both where delicious, so I keep exploring other dishes of Silesian cuisine. This time I tried Szałot – Silesian Herring Salad made with one not so obvious ingredient- bacon or fried sausage.

Continue reading “Szałot – Silesian Herring Salad”
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:

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
Continue reading “Polish Crepes with Farmer’s Cheese”
Print/Share Recipe:

Grandma’s Potato & Cheese Pierogi

Today there is something special for you, a great guest on my blog, let me introduce you my friend’s Grandma. She is leaving in the Eastern Poland in Włodawa, near Belarus and Ukrainian border and has made thousands of pierogi in her life:) Her favorite are Pierogi Ruskie, made with potato and cheese filling. Ladies and Gentelmen, best Grandma’s Potato & Cheese Pierogi!

Continue reading “Grandma’s Potato & Cheese Pierogi”
Print/Share Recipe:

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
Continue reading “Sausage Baked in Horseradish Sauce”
Print/Share Recipe: