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Sunny Ratatouille

The Isle of Wight. Compton Bay, Shanklin Chine and Beach, The Garlic Farm

Summer Galettes

Pita Bread

Roast Vegetables Tarte Tatin

Rough Puff Pastry

Soft Flatbread

White Soft Bread

Wild Blueberry Ice Cream

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

Sauerkraut with Forest Mushrooms (Kapusta z grzybami)

A traditional polish delight is served usually on Christmas Eve. This meatless dish can be eaten on its own with a slice of bread or fill other traditional Christmas Eve meals – pierogi z grzybami (dumplings with sauerkraut and forest mushrooms). Sauerkraut is always prepared at least one week in advance as all flavours need time to combine and develop. We use porcini - the most delicious and aromatic wild mushrooms, a few dried prunes to balance the sour taste of fermented cabbage and a large glass of red wine that deepen the flavour of the dish. Find the recipe here…

Polly Eats London for International Women in London: Polish Christmas Traditions

In Poland, Christmas Eve Supper, Wigilia is the most important celebration of Christmas and the day of the main feast. Tradition calls for 12 meat-free courses cooked for this special evening and only once a year. I’m happy to announce that I've been invited to speak about Polish Christmas Traditions at the meeting organized by Kensington Chelsea Woman's Club - International Women in London.  I’m going to take our guest on a fascinating journey through the culinary tradition and traditional Christmas flavours of Poland. More about the event and menu here...

Vegetable Salad (Salatka Jarzynowa)

Vegetable Salad is a staple dish of Polish cuisine, served on many occasions and holidays. It's a delicious medley of root vegetables, complemented by sweet garden peas, crunchy apples, eggs, sour brine cucumbers, pungent leek, all blended with homemade mayonnaise. The salad is quite simple to make, but the whole process involves a lot of fine dicing: the finer dice, the better taste. Vegetable Salad is served cold, usually with sliced meat and bread for breakfast or lunch. Find the recipe here…

Dried Fruits Beverage (Kompot z Suszu)

Dried Fruits Beverage is one of 12 traditional dishes served on Christmas Eve in Poland. This is a naturally sweet drink, which distinctive flavour comes from dried apples, pears, apricot, prunes and fragrant spices: cinnamon, cloves and star anise. Dried fruits, prunes, in particular, give the kompot enough natural sweetness; however, if you need to have it sweeter, add honey to the cool mixture. My Dried Fruit Beverage also contains thick slices of fresh orange, making this traditional drink even more Christmasy and citrusy. Serve cold with cooked fruits on the side. Find the recipe here...

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...

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…

Savoury Choux Buns with Courgettes Polish Kielbasa and Bean Hummus

Choux buns are usually used for profiteroles, French choux pastry balls filled with sweet and moist filling such as whipped cream, pastry cream or ice cream. But they also wonderfully hold savoury fillings and make amazing finger food or canape. My choux buns with a polish accent and a Middle Eastern twist have been filled with kielbasa, courgette with harissa paste and topped up with bean hummus. Seasonal and exotic party food. 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…

Naturally soured red beet juice (beet kvass)

Beetroot soured juice also called beet kvass is a naturally fermented liquid slightly sweet, salty and tangy, a little earthy. This very nutritious and health-boosting drink is famous for its cleansing properties. Beet kvass is also the main ingredient of barszcz – traditional Polish soup eaten mostly at Christmas Eve. Easy to make at home red beet kvass calls only for firm beetroots, salt and water. And requires a bit of patience because the fermentation process lasts at least one week. Natural, healthy and extremely delicious, free from sugar and preservatives red liquid makes barszcz the best Christmassy soup in the world. Find the recipe here...