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Polish Stuffed Eggs in Shells

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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...