One of the first street foods and fast foods in Poland, with origins in communistic 80ties. Zapiekanka – Roasted baguette originally was prepared with onion, champignons, cheese and ketchup. My version is with salami, onions and 3 types of cheese.Continue reading “Zapiekanka – Roasted Baguette”
White Radish Salad can be a nice everyday portion of raw vegetables on your table. Surówka is in polish cuisine very important part of the dinner- you eat potatoes, meat and – Surówka.
It is a salad prepared from raw vegetables, grated or cut, served with various sauces – sour cream, mayonnaise or oil.
Try also Mizeria, which is very popular in Poland: http://cookinpolish.com/polish-cucumber-salad-mizeria/.Continue reading “White Radish Salad”
In 80-ties in Poland it was very common to celebrate a name day. One checked the calendar and if your name was in it, he could come to you without invitation with potted flower and best wishes. You needed to be prepared for the day: polish vegetable salad, Bigos (Hunters Stew) and Chicken Aspic were common dishes to put on the table.
For polish vegetable salad check: http://cookinpolish.com/polish-vegetable-salad/.Continue reading “Chicken Aspic”
Polish Gyros Salad is very popular on parties in Poland, it is easy to prepare and delicious. It’s name comes from very popular seasoning used here to marinate the meat- Gyros, which is a mix of garlic, coriander seeds, charloc, sweet pepper, fenugreek, chilli pepper, rosemary, oregano, thyme and black pepper.
This is a piece of Polish contemporary cuisine, not traditional one, still- worth to try, as it is delicious:)
You may also like to check: Polish Potato Salad.Continue reading “Polish Gyros Salad”
If you have potatoes left from dinner, you can prepare an easy Polish Potato Salad.
It’s filling, it’s delicious, it’s cheap. In 10 minutes you can have a fresh salad for supper or to take for lunch at work.
For more Polish salads check: http://cookinpolish.com/tag/salad/.Continue reading “Polish Potato Salad”
Cauliflower spring soup is great in spring, when cauliflower is fresh and beautiful, but actually you can prepare it throughout the year- using frozen cauliflower.Continue reading “Cauliflower Spring Soup”
Early spring is a great time for using stinging nettle in the kitchen. Pokrzywianka – Stinging nettle soup is healthy and easy to prepare. Remember to get only top parts of the youngest nettles, away from the motorways.
For the soup I also use other herbs I find. This time it was young sorrel and lovage. I also used bluszczyk kurdybanek: ground- ivy, which is very aromatic. In Old Polish cuisine ground-ivy was as popular as parsley is nowadays (wikipedia: https://en.wikipedia.org/wiki/Glechoma_hederacea).
Baked Polish Sausage and Onion is my idea for May Saturday’s lunch. Sausage is an important part of Polish cuisine:) There is a great range of different sausage types and Poles love: baking them, cooking, frying and grilling. Actually grilling is a new religion in Poland:)
1st and 3rd May are bank holidays in Poland, so majority of people get additional day off and enjoy ‘the long May weekend’. People in Poland start celebrating- they meet with friends and family in gardens and grill, grill, grill!
If you don’t have a garden and staying at home, this is not the end of the world – bake sausages in the oven.Continue reading “Baked Polish Sausage and Onion”
I remember from my childhood that Polish vegetable salad was a must for each Easter, Christmas, birthday and – very popular those times in Poland – name day. In the 80-ties mayonnaise was hard to get in stores, so we used to prepare it at home.
I still can’t imagine Easter with a family without vegetable salad. Polish vegetable salad is nice to have with cold sliced meets and Beets and Horseradish Salad.
After Easter dishes full of mayonnaise, meat and creamy cakes this is a time to get back to ordinary life. Before you weigh yourself after Easter, give some time to yourself:) Our stomachs need some rest. What do you say on meat balls in tomato sauce? No frying, less calories and less time spent in the kitchen.
You may also like to check Polish soups recipes: http://cookinpolish.com/category/recipes/soups/.Continue reading “Meat balls in tomato sauce”
Sweet and sour soup, easy to prepare, if you use vegetable stock – will be great for the last days of Lent. Try pickled cucumber sour soup, zupa ogórkowa – popular Polish soup. Dill Pickle soup is something specific to Polish cuisine, try your non- Polish friends with it’s taste:)
Last Sunday before Easter is called Palm Sunday. It is a Christian feast that commemorates Jesus’ triumphal entry into Jerusalem.
The biggest folk feast takes place in Łyse village, Kurpie area. You can admire colorful procession – people are traditionally dresses and carry artificial palms. Each year there is a contest for the most beautiful and the biggest palm.
On the folk fair you can buy traditionally prepared food and sweets, handmade palms, Easter decoration and breath a folk feast atmosphere.Continue reading “Palm Sunday in Kurpie”
Liver and onion has its origins in Jewish cuisine. Jewish culture has been alive in Polish culture for centuries and has influenced also Polish cuisine. Polish Liver and Onion is one of the most popular ways of preparing the liver.
If you prefer lighter approach you may like Liver salad with strawberries recipe, which will be published on my blog soon:)
You may like to try Polish comfort food recipes, open the link: Comfort food.
Either you love or hate it. Polish Tripe Soup – Flaki has lots of proponents and the same number of opponents:)
Several years ago it was a standard starter on weddings, nowadays you are usually faced with a choice: tripe soup or chicken soup (Rosół recipe).I always take Flaki! 🙂
For me using tripes, liver and other offal parts is a respect for the animal, that gave his life so that we could eat it. Some may say it is also in line with ‘zero waste’ trend that is getting more and more popular nowadays. I support it!
First vegetables available in spring- horseradish and spring onions are the basis of my favorite Polish spring cottage cheese. I use both horseradish balls and sprouts. Sprouts are rich in minerals and can be easily grown at home.
In Poland we use dry write cheese – Twaróg. It is easy available in each grocery store in Poland. My Grandma was sometimes making curd herself, using fresh milk from her neighbour, who has cows.
Try also Paprykarz, smoked fish bread spread, very popular in PRL.Continue reading “Polish Spring Cottage Cheese”
May stringing nettle discourages from collecting – its stinging hairs on the leaves and stems cause itching after contact with this plant.
Although it is really worth the effort – it has a great influence on health: it’s rich in vitamins A, C, K1, B and minerals: iron, potassium, manganese and calcium, it has also cleansing effect on the body and helps digestion.Continue reading “May Stinging Nettle”
Pesto z czosnku niedźwiedziego
Bear’s Garlic Pesto is a great Spring fresh dish – healthy and easy to make. This is an early Spring and only now you can get bear’s garlic (also called ramps or wild leek). It grows in forests, but it’s quite hard to find it over there. In Poland in is also partially protected. That’s why I got mine ramps from my friend’s garden, where I seated it few years ago. Thanks Agnieszka for this 0,5 square meter land tenancy:)
Bear’s garlic should be obtained from a trusted source, as it looks similar to
lily of the valley, which leaves are poisonous. Check twice before you eat something that is growing wild, it can be dangerous!
One thing that can help you to recognize bear’s garlic is it’s smell – yes! it smells like garlic:)Continue reading “Bear’s Garlic Pesto”
Let me introduce you another staple set in Poland for dinner. Beef cutlets simmer in sauce, served with buckwheat and pickled cucumber – what can be possibly better? Maybe Kotlet Schabowy or Bigos:)Continue reading “Beef Cutlets with Buckwheat”