Recent Posts

Soft Flatbread

White Soft Bread

Wild Blueberry Ice Cream

Homemade Marzipan

Pickled Herring Fillets

Sauerkraut with Forest Mushrooms (Kapusta z grzybami)

Keks - Polish Fruit Cake

Vegetable Salad (Salatka Jarzynowa)

Dried Fruits Beverage (Kompot z Suszu)

Gingerbread Mix Spice

Mexican Spicy Mini Chicken Wings

Danish Crisp Bread

Spooky Black Chickpea Hummus

Smoked Trout Pate

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

Mexican Spicy Mini Chicken Wings

They are perfect: soft, sweet and spicy, with a hint of fruity flavour. They look outstanding and taste even better. The recipe is super easy, quick and versatile as you can adjust the spiciness to your liking if you are a fan of absolutely hot Mexican dishes. Just add the more chipotle paste and fresh chilli to the chicken marinade, and then spice up your side dishes: refried beans, salsa cruda or creamed corn. Believe me, these Mexican Spicy Mini Chicken Wings will be the centrepiece of your Mexican fiesta. Serve with tortillas, guacamole and sour cream. Find the recipe here…

Polish Dumplings with Roast Duck, Red Currant and Red Wine Sauce

Duck legs are rich in flavour. They offer much leaner meat than the whole duck which is regarded as one of the fattier meat. Duck legs are great for slow-cooking, confiting, braising and roasting. Their meat usually is served on the bone with sauces and vegetables, sometimes in salads or on toast. I roasted the duck legs with semi-sweet apples, prepared the filling and wrapped it with dumpling dough. They taste amazing with red currant and red wine sauce. 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...