Recent Posts

Polish Traditional Gingerbread

Courgette Fritters

Homemade Cream Cheese

Homemade Raspberry Vinegar

Homemade Vanilla Extract

Classic Basil Pesto

Waffles with Whipped Cream and Summer Berries

Bilberry Muffins with Lemon Icing

Spanish Tortilla with Chorizo

Bread and Butter Pickles

Vegetable Quesadillas

Steak Bavette and Sweet Potatoes with Hummus and Herb Salsa

Homemade Beef Burgers

Tartare Sauce

BBQ Sauce

Pork Meatballs and Mashed Potatoes with Apple and Beetroot Salad

Architects Bake with Polly Eats London: Sourdough Bread

Tex-Mex Chilli con Carne

Celebrating the Lunar New Year: Money Bags Dumplings

Homemade Dumpling Wrappers

Red Onion Marmelade

Orzo Pasta with Courgette, Mushrooms and Green Peas

Pigs in Blankets

Ancho Crema Dip

Guacamole: a Classic Mexican Dip

Pico de Gallo Mexican Salsa

Mexican Black Beans with Tomatoes and Totopos

Homemade Flour Tortillas

Fishcakes with Rémoulade

Rémoulade - French Cold Sauce

Avocado Dip

Mexican Spicy Mini Chicken Wings

Danish Crisp Bread

Smoked Trout Pate

Gougeres

Polly Eats London at the Great British Bake-Off: An Extra Slice

Polish Plum Cake

Polly Eats London at Liberté Chérie

Vegetable Quesadillas

A classic Mexican quesadilla consists of corn tortillas filled with Oaxaca cheese - low-fat cheese with a texture similar to mozzarella. It’s cooked on a dry skillet until the cheese melts and served with guacamole and red salsa. But the quesadilla is such a versatile dish that you can substitute the corn tortillas with the flour tortillas, and fill it with whatever you like: vegetables, meat - chicken or beef, and cheese of your choice. It can be served with sour cream, spicy sauces, guacamole or cold condiments such as Picco de Gallo. Great for lunch, dinner or supper. Find the recipe for my Vegetable Quesadilla here.

Pico de Gallo Mexican Salsa

This is a type of relish-like salsa commonly used in Mexican cuisine. A simple combination of fresh tomatoes and onion, serrano or jalapeno chilli peppers, lime juice and coriander, generously seasoned with salt, is also called salsa fresca, salsa Mexicana or salsa cruda. You can enjoy Pico de Gallo with tortilla crisps, Totopos, tacos or quesadilla. Make it a few hours in advance to let all-natural juices combine and marinate together, providing the salsa with more flavour.  For those who can’t stand fresh coriander - use parsley instead. Find the recipe here...

Mexican Black Beans with Tomatoes and Totopos

This is a simple side dish, full of Mexican flavours and heat, cooked from ingredients everyone has on hand. The delicious, albeit quite an apparent combination of black beans and tomatoes has been enhanced with spicy chilli flakes and aromatic ground cumin. Mexican Black Beans with Tomatoes get more flavour with time, so prepare this dish in advance and keep it in the fridge at least overnight. Reheat and serve warm with tacos or Mexican crisps Totopos. Find the recipe here.

Golden Gazpacho with Melon

The secret of excellent gazpacho is fresh, natural vegetables at their season’s peak: yellow tomatoes, melon, bell pepper and cucumber. You can keep the gazpacho wholly vegetarian, and vegan using only olives and diced vegetables as a garnish or serve it with chorizo, cured ham and shrimps. The chunky soup is easy to make; it comes together quickly in the food processor. Refreshing chilled Golden Gazpacho is perfect for lunch on hot summer days. 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…