Recent Posts

Mini Scotch Eggs

Polish Stuffed Eggs in Shells

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

Vegetable and Mushroom Potstickers

Crisp bottoms and juicy filling, these Vegetable and Mushroom Potstickers are my favourite dumplings. They're stuffed with carrot, Chinese leaves, Shitake mushrooms, bamboo shoots and fresh ginger filling that burst in the flavours of the sweetness combined with spiciness. The potstickers are pan-fried and steamed at the same time; thus, they're moist and crispy. Serve with a potsticker dipping sauce consisting of Chinese black vinegar, soy sauce, sesame oil and minced garlic, spiced up with a sriracha dash for an extra kick. Find the recipe here…

Chinese Dumpling Dough

This is the classic Chinese Dumpling dough, generally for boiled dumplings (shui jia) and potstickers (guo tie) but I also use it - only thinly rolled - for wontons. This recipe calls for the equal amount of flour and water, and a generous pinch of salt which make the tougher dough that needs to rest at least 1 hour; however, the longer the dough is set aside and kept covered with a kitchen towel, the smoother and more springy will be. Freshly made dumpling wrappers needs to be used immediately as they become dry and difficult to shape. Find the recipe here…

Pickled Radishes

Pickling the radishes completely changes their flavour. They lose bitterness and become sweet, salty and sour. You can use them almost everywhere as they land a lovely bite, they don’t overpower other flavours, add great texture and beautiful pink colour to a dish. Pickled radishes can be a delicious addition to a salad, tacos, burgers, Asian food, toasts, open sandwiches and many many more. They will last in the fridge for a few weeks, but are the best after 24 hours because they still have their crispiness and nice texture. Find the recipe here…

Double Rye Sourdough Bread with Honey

If you are a rye fan, for a real treat try this double rye sourdough bread. It contains dark and light rye flour as well as bread flour to give light texture. Double rye requires overnight sponge made of light rye flour starter and some amount of dark rye flour, but on a baking day, it needs only 3 hours to be ready to pop in the hot oven. The bread is delicious, moist, sweet and tastes great next day if kept in the container. Great served with herring tartare or pickled herring. Find the recipe here… 

Malt and Honey Dark Rye Bread

This is dark, moist and dense bread with a hint of sweetness - a bit in Lithuanian-style. Barley malt syrup and a little of honey give this beautiful colour of the crumb and a caramelized crust. My recipe uses light rye sourdough starter and a mix of bread and dark rye flour. It requires patience as the sponge needs to be prepared a day before and give it time to rise. But as a reward, the final rise of bread takes only two hours. Malt and Honey Dark Rye Bread is the perfect winter bread which tastes amazing with hard cheese, pickled herring or paté. Find the recipe here…

Roasted Tomato Soup with Comté Gougeres

This soup blends perfectly the flavours of fresh garden tomatoes, white onion and garlic. It’s very aromatic, velvety, comfy and healthy. The tomatoes are roasted to perfection in the oven as roasting brings out the sweetness and adds a ton of flavour to the soup. I serve this tomato soup with a dash of cream to create extra texture. French Comtè Gougères make the soup elegant and add an extra flavour to the dish however, it tastes great with a slice of toasted sourdough bread, a freshly baked small bun and sprinkled with grated Parmesan or Comtè. Find the recipe here.

Buchujeon - Garlic Chives Pancake

Buchujeon is a staple of Korean cuisine and real homemade everyday food. It’s eaten as a snack, an appetizer or a small side dish. The pancake is widely enjoyed by Korean families as is delicious, full of healthy ingredients, easy and quick to make. Kings of the pancake are garlic chives with their subtle garlicky flavour and flat green leaves but they often are accompanied by carrot, green onions, red peppers, chilli peppers, seafood or meat. I had a great pleasure for the first time in my life to eat Buchujeon prepared and served by Eun-Young CHOI at Laurence Pidgeon Design. Find the recipe here….

Red Pickled Onions

They are the wonderfully vibrant condiment that goes with pretty much anything savoury – burgers, hot dogs, sandwiches, salads, slow-cooked meats and fish. They add piquancy and a sharp finish to Mexican tacos, tostadas or quesadillas but their flavour doesn’t overpower the dishes. Tangy- sweet Red Pickled Onions are super easy to make and ready to eat in 4 hours. Keep them cold in the fridge up to a week. Use only red onions because they have a more mild flavour. 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…

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…

Roasted Peppers Semi-Confit

Pepper semi-confit is exceptionally versatile in the kitchen. It can be used as a topping for toast and as crostini spread, in sandwiches, omelettes, pasta sauces, tarts and quiche. It’s great over grilled fish and with roasted meat or potatoes. Pepper semi-confit is sweet and very aromatic because the olive oil used for this condiment is infused with thyme and garlic. Confit should be refrigerated before serving and can be kept in the frige for 2 weeks. Find the recipe here….

Quick Pickled Cucumber

Pickled cucumber is a delicious addition to charcuterie or cheese board, grate for serving alongside with burgers and sandwiches, as a cocktail condiment and a pickle on skewers. I like it pickled in slightly vinegary brine with aromatic spices: cloves, cardamom pod, mustard and caraway seeds, peppercorns and bay leaf. It has a nice fresh tangy flavour with a little kick and is great just after 3-4 hours in the brine. Pickled cucumber thinly sliced makes wonderful vegetable carpaccio which comes brilliantly with pâté or rillette. Find the recipe here…

Potato and Leek Soup (Potage Parmentier)

This is the perfect soup for this time of year, a comforting hearty dish which warms up from top to toe. The creamy smooth potato and leek soup is one of the simplest and takes about 1 hour to make. In autumn or winter is served hot but it can be chilled for vichyssoise – ideal for hot summer days. The recipe doesn’t call for broth but water which makes it even less complicated and more accessible for those who are not used to cook and eat soups. Serve Potage Parmentier for lunch or supper with croutons, crusty bread, the buttermilk rolls or the onion buns. For vegan version - swap the double cream for the coconut milk. Find the recipe here...

Roasted Butternut Squash Soup with Banana Shallot

I must admit this is not my favourite soup – it’s hard to find one because I’m not a soup enthusiast, however, squash is in season and even soup opponents should eat it at least once a year. Autumn calls for warming and comforting dishes and my Roasted Butternut Squash Soup with Banana Shallot is one of them. Sweet, velvety and vivid orange home-made soup has a nutty flavour, tastes best with crunchy croutons or Parmesan biscuits and warms up beautifully. The butternut squash is botanically and technically a fruit but usually used as a vegetable because is prepared like one. It's also versatile and makes sweet and savoury dishes. Find the recipe here...

Spanish Gazpacho

There are a million versions of gazpacho out there. Most of them call for garlic, oil and white bread blended with the vegetables. I prefer a lighter version of the Spanish cold soup, made of very fresh ripe tomatoes, cucumbers, red onion and red pepper seasoned well with salt, cumin and sour cider vinegar. My refreshing gazpacho is served ice-cold with the vegetable garnish, a splash of extra virgin olive oil, Milano Salami and crunchy crackers or freshly baked white bread. The gazpacho is very good on its own, can be a good start to the main meal or as a light lunch on a hot summer day. Don't try to make the gazpacho in the winter as you will get the flavourless salad vegetable puree. Find the recipe here…

Homemade Tomato Passata

We can’t imagine wintertime without homemade tomato passata. It forms the base of many delicious recipes, can be turned into comforting soups or pasta sauces. Tomatoes are in season now – sweet and fragrant, so this is the best time to capture them and close in bottles. The best passata is made from San Marzano tomatoes (obviously!) which come from the Campania region in Italy but they are quite expensive and difficult to spot. Ripe red Plum and Roma tomatoes are good as well as Polish tomatoes which are low in water content and rich in flavour. Making tomato passata at home takes a lot of effort and time but it’s definitely worth because its flavour can’t be compared to any store-bought puree. Find the recipe here…

Picota Cherry Confitures

Picota cherries are underrated and often chosen to sell as a "value" option because they are smaller, uglier and without stalks. But I do enjoy these firm cherries with big stones from the Jerte Valley in Extremadura in Spain because are always perfectly ripe, juicy and extremely sweet. They make an ideal clafoutis, fantastic summer soups, great gazpacho, crumbles, pies, amazing jams and confitures. When these summer berries are in season - only 6 weeks of the year, I make Picota Cherries Confitures which have a beautiful burgundy colour and sweet flavour with a hint of bitterness. They are delicious and can be a perfect substitute for the strawberry jam at the afternoon tea. Find the recipe here…

Carlin Peammus

These are peas of many names: Black, Maple, Grey, Black, Grey Badgers, Pidgeon Peas, Parched Peas. They are a traditional northern food eating during Lent, the Sunday before Palm Sunday. Parched peas are served in Manchester, cooked peas, served hot or cold with a little salt and vinegar in Lancashire but both are eaten around or on Bonfire Night, during fire displays and in Christmas time. Carlin peas are amazing with their distinctive texture and nuttiness. They pair perfectly with a traditional dish like shepherd’s pie, stew or salads. I love black peas and use it to make delicious peammus which is served with grossini. Find the recipe here…

Polish Beetroot Cleared Bullion (Borscht)

Classic beetroot soup served at Christmas Eve in our house is made with a vegetable stock, mushrooms and beetroot fermented juice called beet kvass. Sour, a bit tangy and very light beetroot bullion doesn't contain chopped beetroots or sour cream. It always comes with ear-shaped dumplings called sometimes little dumplings, filled with mushrooms paste. Ruby-coloured cleared borscht is like a meatless red consommé – clear, aromatic and very elegant which makes a perfect match with heavy meals eaten at dinner. Served as a first dish always almost hot, warms up and prepares your stomach for a real Christmas feast. Find the recipe here..

Naturally soured red beet juice (beet kvass)

Beetroot soured juice also called beet kvass is a naturally fermented liquid slightly sweet, salty and tangy, a little earthy. This very nutritious and health-boosting drink is famous for its cleansing properties. Beet kvass is also the main ingredient of barszcz – traditional Polish soup eaten mostly at Christmas Eve. Easy to make at home red beet kvass calls only for firm beetroots, salt and water. And requires a bit of patience because the fermentation process lasts at least one week. Natural, healthy and extremely delicious, free from sugar and preservatives red liquid makes barszcz the best Christmassy soup in the world. Find the recipe here...

Homemade Granola

Granola and Granula. Both names were used in the 19th century in the United States for foods which contained whole grain products crumbled and baked until crisp. Then this breakfast meal consisted of Graham flour and was formed into sheets, baked twice and broken up into smaller pieces. It was edible only when soaked in milk overnight. Fruits and nuts were added in the 1960s and the first mass-market granola was introduced in 1972. Today most of the store-bought granola is high in sugar, unhealthy oils, artificial flavourings, some unnecessary ingredients and it isn’t healthy anymore. But amazingly delicious and healthy cereals can be made at home from the ingredients we know and like. Home made granola is absurdly easy to make. Find the recipe here...