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

Fresh Egg Tagliatelle

We were done with store-bought pasta some time ago, and now when are up for noodles with hearty meat sauce I prepare fresh home-made tagliatelle. The noodles are made with the rich pasta dough of flour and eggs, thinly rolled out and cut in long strips. Tagliatelle is extremely versatile because it goes well with most meat and creamy sauces; however, if you love classic combinations, Ragu alla Bolognese dressing should be your first choice. Tagliatelle is the classic egg noddles of Emilia-Romagna and easiest to make in a home kitchen. Previously thoroughly dried, it can be stored in a container for some time. 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….

Fresh Egg Pasta

Nothing compares to fresh egg pasta made at home. Any dried and fresh noodles that come from a plastic bag does not have that flavour as homemade one does. Once you try it, you will love it. Making fresh pasta from scratch is neither difficult nor time-consuming but a good recipe is essential. There are plenty of them in cookbooks and on the internet. Some call for oil, egg yolks, others for adding of water or salt. However, genuine sfolia - the stretched-out dough we know and which is popular in most countries - is made with flour and eggs and comes from an Italian region Emilia-Romana. Find the recipe here...