Recent Posts

Soft Flatbread

White Soft Bread

Wild Blueberry Ice Cream

Homemade Marzipan

Pickled Herring Fillets

Sauerkraut with Forest Mushrooms (Kapusta z grzybami)

Keks - Polish Fruit Cake

Vegetable Salad (Salatka Jarzynowa)

Dried Fruits Beverage (Kompot z Suszu)

Gingerbread Mix Spice

Mexican Spicy Mini Chicken Wings

Danish Crisp Bread

Spooky Black Chickpea Hummus

Smoked Trout Pate

Polly Eats London For International Women in London: Celebration of the Chinese New Year

Polly Eats London at Laurence Pidgeon Design: Korean Food

Hot Cross Buns

Whole-Egg Homemade Mayonnaise

Homemade Mayonnaise

Polly Eats London at the Great British Bake-Off: An Extra Slice

Polish Plum Cake

Polly Eats London at Liberté Chérie

Mexican Spicy Mini Chicken Wings

They are perfect: soft, sweet and spicy, with a hint of fruity flavour. They look outstanding and taste even better. The recipe is super easy, quick and versatile as you can adjust the spiciness to your liking if you are a fan of absolutely hot Mexican dishes. Just add the more chipotle paste and fresh chilli to the chicken marinade, and then spice up your side dishes: refried beans, salsa cruda or creamed corn. Believe me, these Mexican Spicy Mini Chicken Wings will be the centrepiece of your Mexican fiesta. Serve with tortillas, guacamole and sour cream. Find the recipe here…

Battered Mackerel with Pickled Onions, Broad Beans and Garden Peas Salad

Mackerel is great – extremely tasty, nutritious and packed with minerals and good fish oil. It’s usually eaten smoked, sometimes baked but less often battered and fried. Battered fresh mackerel fillets are delicious, no worse than cod or haddock fillets. They should be sold at the local fish and chips shops with fries, tartare sauce and peas because they make a wonderful British classic. This mackerel fried coated with fresh batter is an excellent rendition of a popular meal. I serve it with Mexican pickled onions, homemade tartar sauce and pulses salad. Find the recipe here...

Daepa Jeyuk Bokkeum - Korean Spicy stir-fried pork and green onion

This is South Korean classic and a very popular homemade dish. It’s sometimes served wrapped in green lettuce leaves with a spicy thick paste Ssamjang but always accompanied by a beer or strong alcohol. The recipe uses pork belly with crunchy skin and very tender meat that melts in the mouth. Pork belly has a very high fat content which gives the dish a lot of flavour and pairs great with spicy chilli and very sweet garlic cloves. The recipe for Daepa Jeyuk Bokkeum comes from a private collection of Eun-Young CHOI. Find the recipe here...

SoBulgogi - Korean BBQ Beef

The secret of this traditional Korean dish is good quality loin beef thinly sliced. The meat is marinated in sweet sauce and grilled on barbecue or stove in a frying pan. SoBulgogi has been cooked for thousands of years, is very popular in Korea and throughout the world, consumed in restaurants and at homes, during events and parties. The cooking method of SoBulgogi evolved and today varies by region. I met with Eun-Young Choi at Laurence Pidgeon Design to talk about traditional Korean food and learn of her favourite homemade dishes. Eun-Young comes from South Korea and lives in London. Find the recipe here...

Pearl Barley Risotto with Yellow Courgettes Peas and Broad Beans

This summer risotto uses pearl barley in the place of rice for a nutty flavour and interesting texture. It’s light, creamy and stuffed with seasonal vegetables such as yellow courgette, sweet garden peas and broad beans, finished with unsalted butter and Parmesan cheese. The pearl barley is a healthier substitute for Arborio rice used in traditional risotto. Rich in fibre, protein and nutrients, is substantial enough to be the main course for light summer lunch. Find the recipe here