Recent Posts

Vegetable Salad (Salatka Jarzynowa)

Dried Fruit 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

Dried Fruit Beverage (Kompot z Suszu)

Dried Fruit Beverage is one of 12 traditional dishes served at Christmas Eve Supper in Poland. This naturally sweet drink of distinctive flavour is made from dried apples, pears, apricot, prunes and fragrant spices: cinnamon, cloves and star anise. This amount of dried and fresh fruits gives the kompot enough natural sweetness; however, if you need it sweeter, add honey to the cool mixture. My Dried Fruit Beverage also contains thick slices of fresh orange, making this traditional drink even more Christmasy and citrusy. Serve cold with cooked fruits on the side. Find the recipe here...

Cranberry-Walnuts Festive Buns

These buns are totally festive, perfect for a holiday table such as Thanksgiving or as a Christmas morning treat. Soft inside, light, reasonably sweet, full of dried cranberries and chopped walnuts, they taste delicious served warm, with chilled unsalted butter that melts on their tops. The yeasted dough is comprehensive and can be baked as a simple loaf or braided in Challah bread style. Cranberry-Walnut Buns are also great as festive burger buns served with turkey patties, vegetables and cranberry sauce. Find the recipe here…

Christmas Mince Pies

Traditional sweet mini pies baked and eaten in the festive season before Christmas. Mince pies are made from short crust pastry filled with the sweet mix of dried fruits, spices, citrus zest, all soaked in alcohol. These festive pies of English origin have been known there since the 13th century. They originally were savoury, not sweet as consisted of a mixture of minced meat, suet, fruits and spices. Today almost every housewife has her own recipe for mince pies and mincemeat if she prepares a homemade version of the pies. I prefer less sugary filling but use a bit sweeter French buttery pastry. Try my recipe here…

Home-made Christmas Mincemeat

Mincemeat needs at least two weeks to macerate before using in mince pies. Dried fruits, almonds, spices and orange zest have enough time to soak beautifully in sherry, and their flavours become rich and complex. Although I’m not entirely against store-bought mincemeat as you can buy a very good one, but when is homemade its taste is completely different. Homemade mince meat is easy and quick. Cooking takes only 10 minutes, dried fruits, almonds are available at grocery stores, and you can control the amount of sugar which may be important. The homemade mincemeat can be made up to six months in advance. Find the recipe here….

Croissants with Cherries and Vanilla Custard

Croissants are a family traditional treat and have been baked in my home since I remember. They are light, soft and have a beautiful crust due to the dough which is a combination of shortcrust pastry and yeasted dough. The croissants can be packed with anything you can think of: plum or strawberry jam, chocolate, caramel sauce or fresh apples in cinnamon. I love them with sweet cherries inside, sprinkled outside with icing sugar and served with vanilla custard on side. They're great for party, picnic, family event or an elegant afternoon tea plate. You will love them with your first bite. Find the recipe here….

Quick Picota Cherries Breakfast Jam

This recipe can be used for any summer berries which are currently in season. You can use fresh strawberries, blueberries, sour cherries or raspberries – anything you are fond of this summer. I’ve chosen Picota cherries as they are available in markets for only a few weeks a year so I want to enjoy them as long as I can this summer. Quick breakfast jam goes well with fresh bread, French baguette or bread roll but believe me, crumpets topped with this fresh jam and a dash of Crème Fresh taste divine. Find the recipe here…

Sweet Cream Ice Cream with Picota Cherries and Red Wine Sauce

This is basic homemade ice cream, very simple and natural. It’s a silky, luscious and classic custard-based treat, ideal for any accompaniment - chocolate, caramel, peanut butter. I enjoy Sweet Cream Ice Cream topped with fresh fruits or fresh fruits sauces because its natural sweetness makes a perfect combination with the semi-sour taste of fruits and both create an ideal contrast of flavours. This simple Sweet Cream Ice Cream can also make a fancy dessert, just needs elegant company – Picota Cherry and Red Wine Sauce. Find the recipe here…

Picota Cherries and Red Wine Sauce

I've chosen Picota cherries to make this delicious sauce. They are sweet, firm and have the unique flavour that comes from their stones and easily blends with red dry wine and spices – cinnamon, clove and lemon grass. The sauce is reasonably sweet but very aromatic and the combination of these ingredients makes it very elegant.  It’s great served with chocolate cakes and panna cotta, perfect as a topping over cream or vanilla homemade ice cream, for any fancy dessert you may think of.  One of my favourite things to make with Picota cherries lately. Find the recipe here…

Raspberry Financiers

Financiers are small cakes made of ground almonds, icing sugar, egg whites, flavoured with brown butter (beurre noisette). They are light, moist, and full of flavour, beautiful to look and so absurdly delicious to eat! Their outsides are browned and crispy, the insides - pillowy soft. The financiers are traditionally baked in small rectangular moulds and therefore they resemble bar of golds. I don’t have a dedicated financier tin so used a mini muffin pan which, believe me, doesn’t affect their taste and structure. The slightly tart raspberries are the perfect accompaniment to the sweetness of the sponges. Find the recipe here….

Mascarpone cream with almond crumble and blueberry compote

This is insanely delicious creamy mascarpone dessert, a totally mess-free, easy to make treat that requires very few ingredients. For the compote, I’ve used frozen wild blueberries because they have a beautiful tangy flavour, deep dark blue colour, bring a bit of summer at this time of the year. Its taste matches perfectly to the sweetness of the rich mascarpone cream and the buttery almond crumble. Alternate the layers of the crumble, cream and blueberry compote to compose beautiful and elegant little desserts perfect for the party. Find the recipe here…

Halloween Dinner Menu

This is a menu for a casual come-and-go gathering on Halloween Night or after Trick-Or-Treating. Neither creepy nor spooky but frightfully delicious and based on seasonal and autumnal products. Here there are Orange Vivid Squash Soup served with Hot Parmesan Biscuits that warms up, filling Hot Pork Empanaditas, delicious Mushroom Tartlets for foodies and sweet aromatic Apple Muffins that are loved by everyone and always turn out well. The courses of the menu are quite simple but need some time to be prepared. Some of them can be made in advance. Find the recipes for perfectly arranged Halloween Dinner Menu here…

Polish Plum Cake

This is a traditional polish fruit cake called Placek ze sliwkami I bake in mid-August when first summer plums appear on the markets. This sour-sweet treat is actually an autumnal cake in which traditionally yellow-fleshed dark Hungarian Plums are used. We love homemade Placek ze sliwkami because is very comforting and full of fresh fruits. Perfect to feed the crowd and as a fabulous dessert for a garden party or picnic. If you don’t spot Hungarian Plums on the market or supermarket, other varieties such as Damsons Plums and Italian Prunes Plums work well either. Find the recipe here...

Traditional Poppy Seed Filling

My poppy seed filling is full of almonds, nuts, dried fruits, flavoured with orange juice and zest. All its sweetness becomes from honey, not sugar. I make it only once a year, just before Christmas, for a traditional polish cake – Poppy Seed Rolls. The filling is an amazing natural poppy seed paste which can’t be compared to any ready-to-eat canned store-bought stuff. Neither difficult nor time-consuming to master can be prepared a few days in advance. The poppy seed filling is also eaten with pasta as a traditional meal at Christmas Eve in some regions of Poland. Find the recipe here...