Recent Posts

Mini Scotch Eggs

Polish Stuffed Eggs in Shells

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

Vegetable and Mushroom Potstickers

Crisp bottoms and juicy filling, these Vegetable and Mushroom Potstickers are my favourite dumplings. They're stuffed with carrot, Chinese leaves, Shitake mushrooms, bamboo shoots and fresh ginger filling that burst in the flavours of the sweetness combined with spiciness. The potstickers are pan-fried and steamed at the same time; thus, they're moist and crispy. Serve with a potsticker dipping sauce consisting of Chinese black vinegar, soy sauce, sesame oil and minced garlic, spiced up with a sriracha dash for an extra kick. Find the recipe here…

Quick-Pickled Crunchy Vegetable Salad

They are vegan, gluten-free and refreshing. Vegetables pickled in light vinegar brine are always a great side dish and an accompaniment to meat, fish, sandwiches or as a cold appetizer to wake up your appetite before a real fiesta. The pickling liquid isn’t too heavy on the vinegar and radishes, cucumber and cabbage are super crunchy. Allow marinate the vegetables at least several hours to one day but eat the salad in 7 days because they lose their crunchiness after this time. Find the recipe here…