Recent Posts

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Polish Stuffed Eggs in Shells

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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

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…

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…

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

Gratin of Courgettes Rice Garden Peas and Cheese

There're many ways in which courgettes can be prepared and used. I like them baked, stuffed, fried, in pasta, casseroles and salads with other summer vegetables such as peas, broad beans, tomatoes and herbs. So versatile and so delicious. Courgettes are available in supermarkets all year round but are at their best from June until September. This Gratin of Courgettes Rice Garden Peas and Cheese is a dish itself, however, pairs beautifully with many meaty mains. It’s creamy, flavourful and hearty, great for lunch or party. It can also be the star of a vegetarian meal. 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…

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…

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….

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...

Homemade Onion Buns

The Onion Buns originate from Jewish Cuisine and were baked by the Jews who lived in Lublin Old Town, in eastern Poland. At that time the buns looked like pancakes - were flat, very crispy and made with cake flour. They became very popular in the 19th century and were produced by many bakeries in the Lublin region. The original recipe was passed down the generations and... had been changed for years. Today the Onion Buns look like the rolls however their flavour is beautiful and widely valued. My Onion Buns are a bit French because the onion is cooked in unsalted butter. The recipe calls for bread flour and homemade buttermilk which make the buns exceptional. 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…

Courgette and Cheddar Quiche

Courgettes or zucchinis are wonderful summer vegetables. They are now in season in the UK and this season will last fortunately quite a long time - until September. Dark green courgettes are the most popular variety but white and yellow kinds can be also spotted on markets. There are many ways to cook the courgettes, the most popular is barbecuing, frying and stir-frying. But zucchinis are also wonderful as the main ingredient of tarts and quiches because they go hand-in-hand with cheese. They make delicious combination with feta, Parmesan, ricotta and many more. In this recipe, the best friend of the courgettes is cheddar cheese. Find the recipe here...

Cream of Fresh Green Asparagus Soup

Green asparagus is a wonderful vegetable – crisp, sweet, delicate and versatile. This is the most common kind of asparagus and available year-round in supermarkets. But now we are at the peak of the season, therefore, should choose and eat only local British asparagus which by the way is considered to be the best and most delicious. Fresh green asparagus can be cooked, roasted, grilled, sautéed, steamed and served with butter or Hollandaise sauce. When you can’t bear to eat it whole, make this delicious silky amazingly green French soup Crème d’Asperges Vertes. Find the recipe here...

Vegetable Stock

Carrots, celeriac and parsley root are ideal for a basic, simple stock. These root vegetables are very aromatic but neutral in flavours, therefore, the vegetable broth can be easily used for risotto, sauces, soups, casseroles and stews. I always have a few bags of the stock in the freezer and use it very often to baste the meat during roasting. Bathing the beef or pork in the vegetable liquid makes it juicy and tender. The fresh stock can be kept in the fridge for 5 days but in the freezer for up to 3 months. This vegetable stock is prepared especially for the beetroot soup with kvass served at Christmas Eve. Find the recipe here...