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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

Polish Stuffed Eggs in Shells

They are a popular dish served at Easter breakfast in Poland. They also make a delicious appetizer we are used to eating several times a year. Stuffed Eggs in Shells are delicious, comforting and simple to make; however, getting empty shells without breaking them is the most tricky part. The entire unpeeled egg is cut in half lengthwise after being hard-boiled, and the insides scooped, finely chopped and seasoned. The eggshells are stuffed back, topped with bread crumbs and fried in butter. They are best served hot with a slice of fresh bread. Find the recipe here...

Chinese Walnut Biscuits (Hup Toh Soh)

Packed with bites of walnuts, reasonably sweet biscuits with a hint of saltiness go great with a morning coffee or an afternoon cuppa. But Hup Toh Soh - Chinese Walnut Biscuits, that symbolise happiness for the whole family are traditionally baked for Chinese New Year celebration. They're given as gifts or served to family and friends. The biscuits are round, slightly flat, have crackly edges and resemble walnuts, hence their name. They are so delicious that you will be whipping up at least a batch at any time of the year.  Find the recipe here...

Hong Kong Style Prawn and Pork Wonton Soup

This is one of the most popular dishes in Chinese cuisine. A clear bullion-like soup served with previously cooked, delicate, filled with pork and prawn dumplings – wontons. The word wonton means "swallowing clouds" and each region of China has different dumpling's sizes and shapes. The delicious wonton soup's secret is a thin dumpling dough that can hold the filling, and an aromatic, nutritious and natural bullion, cooked on good quality meat. The soup sometimes contains bok choi, carrot and noodles but I serve it well seasoned with sesame oil, soy sauce, and sprinkled with spring onions. Find the recipe here.

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…

Beef and Spring Onion Jiaozi (Chinese Dumplings)

Chinese are famous for their dumplings called jiaozi. Steamed, cooked or fried, they come in various flavours, filled with vegetables, meat, fish and tofu. Jiaozi play a major role in Chinese New Year Celebrations - it is a classic lucky food for New Year that signifies family reunion, represent prosperity and wealth. Chinese New Year is upon us (falls on February, the 12th), which means we’re preparing to celebrate it with plenty appetizers such as Beef and Spring Onion Jiaozi – melting in the mouth extremely fragrant Chinese dumplings, served with spicy dipping sauce. 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…

Authentic Polish Pączki (Doughnuts)

They are extremely light, puffy and soft, filled with homemade plum jam and dunked in the lemon glaze. Polish traditional doughnuts - pączki (pronounced PAUNCH-key) - are our national treasure.  These sweet creations are made from enriched yeasted dough consisted of flour, eggs, fat, milk, then deep-fried (in oil or lard), stuffed with a sweet filling, glazed or sprinkled with powder sugar and eaten the same day. They're traditionally made for Fat Thursday, the last Thursday before Lent fasting begins. Everyone must have at least one doughnut on Fat Thursday. Find the recipe here…

Smocked Mackerel Pâté

It’s great to serve as the starter to share with friends or a healthy snack, but we eat it for breakfast as a spread with our homemade sourdough wholemeal or rye bread slices. Smoked mackerel pâté requires a few ingredients finely diced and chopped but is easy to whizz up and cost very little. The smokiness of mackerel, sharp flavour of lemon juice and tangy capers make the perfect balance enriched by aromatic springs of dill. The Pâté must be kept in the fridge and lasts chilled for a few days in an airtight container. It’s best a day after it's made. Find the recipe here…

Cinnamon Ice Cream

Ice cream is not strictly for summer and just because it’s cold and dark outside, doesn’t mean you don’t want to enjoy this frosty treat. Cinnamon Ice Cream is a perfect partner for Apple Pie, a baked apple or any apple desserts commonly eaten in the wintertime. I used the cinnamon sticks to infuse the milk because they give the ice cream full and more complex flavour. The sticks were left in the cold custard overnight and removed just before the process. Cinnamon Ice Cream is delicious and smells insane. Find the recipe here….

Herring Tartare

We can’t imagine the Christmas Eve table without herring. It's usually served pickled in vinegar or oil with onions or with soured cream and finely diced apple. Herring tartare is a great option for having herring this Christmas differently. The tartare consist of Matjes fillet pickled in salted brine and soaked in water, gherkins, shallots, pickled mushrooms, spring onions, all combined with mustard and citrus sauce. The sour capers and red hot peppers give this small dish a kick. The herring tartare tastes great served on dark rye bread. Find the 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….

Winter Root Vegetables Slaw

The trick to this salad is to julienne vegetables thinly – the thinner stalks, the better taste - and homemade whole-egg mayonnaise sauce, free from unhealthy ingredients. Winter Root Vegetable Slaw is crunchy, flavourful and its sweetness comes from rich in minerals carrot, parsnip, celeriac and beetroot, so there is no need to add extra sugar. It’s delicious to serve with meat, burgers and sandwiches. For a vegan version of the salad, use vegan mayonnaise. Who says you can only make a coleslaw with a cabbage? Find the recipe here…

Gougeres

Gougères are cheese puffs made from choux pastry mixed with a generous amount of cheese. Gruyère is the classic choice but I also use Grana Padano, Cheddar, Emmental or Comté of good quality as the better quality the cheese, the better the Gougères. The cheese puffs can be served with soups or salads but they taste great filled with a savoury sauce, vegetable or meat and make wonderful finger food or canapé when you make them bite-sized. Find the recipe here…

New Potato and Garden Peas with Honey Dressing

This small dish brings together fresh flavours of seasonal vegetables: new potatoes and garden green peas. It can be served as a side dish, starter or partner food that tastes great with potatoes. Excellent cold but can be eaten warm. The recipe uses new potatoes which have a waxy structure and holds their shape when cooked, however, Jersey Royals or Charlotte Potatoes are good as well. Fresh garden peas still can be spotted in supermarkets or farmers markets but you will easily replace it with frozen petite poir. 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...

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….

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…

Natural Orange Jelly

There is an authentic jelly made with oranges and mandarins, sugar and gelatine. No artificial colouring and flavourings, no high fructose corn syrup. It’s entirely natural, bursting with the orange flavour and packed with fresh sweet chunks of mandarins. The home-made orange jelly is super easy and can be made a day-ahead - which may be useful if you want to serve it as a dessert at the party all year round. It's a great, tasty and quite healthy sweet treat for adults and children.  Find the recipe here…

Asparagus and Red Peppers Quiche

Asparagus is a wonderful spring vegetable and considered to be one of the delicacies of the vegetable world. It’s good grilled and roasted, fried with exotic spices, with pasta and lasagne, in omelettes and soups. Fresh, crispy green shoots look exceptional in this elegant French quiche and their nutty flavour comes perfectly with the sweetness of roasted pepper semi-confit and savoury custard-based filling.  It is a perfect springtime appetizer, makes delicious light lunch. 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….

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….

Marinated feta and pickled cucumber cocktail skewers

Marinated feta cheese is a king of toppings. It’s served on salads and open toasts, with grilled meat and fried vegetables but also makes amazing finger food to serve for entertaining. Marinated cubes have a beautiful texture and fresh aromatic flavour which comes from spices, herbs and lemon. They taste as delightful as they look so I use them - along with pickled cucumber and black olives to make colourful easy-to-grab cocktail skewers. 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…

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…

Easy Homemade Soft Pretzels

I find this recipe easy enough to start an adventure with pretzels. It doesn’t call for a boiling water bath with baking soda which takes more time and requires a bit of experience to get the pretzels “wrinkles free”, slick and shine. The recipe lets the baker focus on mastering the pretzel twirls (which is quite important) as the formula is simple and the dough has a nice consistency to work with. I recommend preparing the pretzel dough a night before a baking day to allow the flavour to develop. The Soft Pretzels are perfect for breakfast, as an appetizer or snack. Great with butter, jam or any favourite dip. Find the recipe here…

Chipolata Sausage Rolls with Tomato Relish

Sausage Rolls are a staple of British food. They are a very popular snack available from bakeries, take-aways and supermarkets. One of the popular british bakery chains sell 2.5 million sausage rolls per week! An early version of the roll with pork filling was popular in London during the Napoleonic Wars and then recognized as an English dish. The sausage rolls are the best party food. They can be served with drinks, either straight from the oven or cold, with vegetable dips or relish. Great and easy snack for a coming Christmas party or Christmas. The sausage rolls can be prepared and cooked in advance, kept in the fridge and warmth through in the oven. 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…

Mushroom Tartlets

Great for a lunch served with a crunchy green salad, as a starter or a savoury bite for any occasion. The Mushroom Tartlets which are extremely delicious and flavoursome, combine flaky shortcrust cases and creamy filling. I used Chestnut Mushrooms which have great flavour and texture but if you have wild mushrooms at hand, use them - they would be even better. The Mushroom Tartlets are quite easy to make and assemble. The filling can be prepared ahead and shortcrust pastry would be more crusty and flaky if it’s kept in the fridge overnight. The homemade shortcrust pastry can be replaced with good quality store-bought one. 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 Seed-Topped Crackers

I like these simple flat and crunchy crackers because they are versatile and fancy. They are perfect pair for cheese and wine or a cheese and charcuterie board, great with dips made from pulses like hummus and peammus or fantastic as a classic snack with the seed topping. Homemade Crackers are simple to bake, the only challenge I can find is rolling the dough as thin and even as possible which ensures that they are crispy. I cut the crackers in advance but they also can be snapped into shards after baking – their irregular shapes look amazing in bread baskets. Find the recipe for Seed-Topped Crackers here