Ser z czarnuszką typu korycińskiego We have delicious cheese in Poland. Not mentioning Twaróg, Oscypek cheese from Zakopane, we have also delicious cheese made by small family producers in Podlasie- Ser Koryciński. There are many additions in option, my favorite is with nigella seeds (czarnuszka), the second favorite is with walnuts. When in Poland I strongly recommend to try both of them! Here is how you can try to recreate the taste of Homemade Rennet Cheese at your home. Ingredients 4 and half liters (one gallon) milk (unpasteurized, straight from the cow, or pasteurized in low temperature ..read more

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 try to learn new wild plants and herbs all the time and use them in my cooking. This time a plant with a delicate garlic smell and taste – garlic mustard, in Polish – czosnaczek. Early spring is the perfect time to pick it and use it in the kitchen. Wild plants have many benefits for health (they ..read more

Last time I cooked Hop Shoots in Butter, and they were lovely! This year I wanted to try something new, so I decided to make Fermented Wild Hop Shoots. Recipe is exactly the same as for 2 Days Cucumbers, but while cucumbers are a staple, hop shoots might seem strange to use in a kitchen. Hop shoots have a slightly bitter and earthy flavor with floral and herbal notes. They can also resemble the taste of asparagus or other young vegetables. When pickled, they acquire a mildly tangy taste typical of the fermentation process. They’re popular in cuisines that value wild and traditional ingredients ..read more

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 I wanted my Pierogi Ruskie to be green inside:) Check my step by step recipe below. Ruthenian Pierogi with RampsIngredients: 500 g/ 1.1 lb flour (the best flour for pierogi in Poland is Poznańska flour, in this case I used spelt flour) 1 egg (optional) 1 tsp s ..read more

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 eggs and cold cuts. Preparing your own Tartar Sauce is simple and allows you to adjust the flavor to your preferences. Here’s a straightforward recipe for homemade Tartar Sauce that will surely satisfy many taste buds. Tartar Sauce – Sos TatarskiIngredients 1 cup mayo ..read more

Szynka Świąteczna z Sosem Szarym Juicy Baked Ham with Grey Sauce is a traditional dish in Polish cuisine. In Poland we prepare it for special occasions, especially for various holidays, like Christmas and Easter. We most often serve it warm as a main course. When there’s a piece of ham left, we serve it as cold cuts on sandwiches. Gray Sauce is a simple old Polish sauce, particularly suitable for both ham and Kluski Śląskie. The whole dish is mostly associated with Silesian and Grater Poland’s regional cuisine. Check out my step-by-step recipe. Baked Ham with Grey Sauce and Kluski ŚląskieIngre ..read more

Easter Horseradish and Eggs Relish is a delicious spread, that is prepared in many Polish families for Easter. I believe when you tried it once you’d be making it on a regular basis. It’s easy to make and requires just a few simple ingredients. Easter Horseradish and Eggs RelishIngredients 4 eggs 1 fresh horseradish root (you can also use a jar of horseradish from a Polish deli) 2 tablespoons of mayonnaise 2 tablespoons of sour cream 1 teaspoon of mustard (optional) salt pepper Grate fresh horseradish finely using a grater or process it in a food processor. Cook the eggs, then cool, peel, an ..read more

I remember my mom used to make Ajerkoniak before many holidays and celebrations. Back in those days, flavored vodkas weren’t readily available, so Homemade Eggnog Ajerkoniak was quite popular. It was one of the alcoholic beverages that women enjoyed at family gatherings. Now that I’m an adult, I consider eggnog one of my favorite flavors that never goes out of style. This time, I made it to bring to my mom for Easter Homemade Eggnog AjerkoniakIngredients: 6 egg yolks 200 ml strong neutral alcohol. In Poland- spirytus, in US- everclear 1 cup (200 g) powder sugar 450 ml unsweetened condensed m ..read more

Schab po warszawsku Warsaw Style Pork Loin – Schab po warszawsku is an excellent appetizer that you can place on the Easter table, and you can be sure that everyone will reach for it. It looks fantastic and tastes wonderful. The pork loin is stuffed with eggs and horseradish, and it’s covered in a delightful jelly. Warsaw Style Pork Loin on our Easter tableIngredients 1.20 kg (3 lb) pork loin 4 tablespoons mayonnaise 7-8 eggs 5 tablespoons grated horseradish chopped chives salt, pepper, marjoram, 3 cloves fresh garlic, red pepper powder 2 liters of vegetable or bone broth gelatin for 2 liters ..read more

Marcinek Podlaski Cake is a traditional dessert originating from the Podlasie region in Poland. It is made up of many very thin layers of cake, filled with cream between layers. According to my research, in Podlasie, some housewives even prepare Marcinek Podlaski with up to 20 layers of cake! It is a popular and delicious cake, often enjoyed on special occasions and family gatherings in the Podlasie region. Although it’s really timeconsuming, as you need to bake separately each layer of cake, Marcinek Podlaski Cake is worth the effort at least once to try this deliciousness. Ingredients for th ..read more