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

Cranberry-Walnuts Festive Buns

These buns are totally festive, perfect for a holiday table such as Thanksgiving or as a Christmas morning treat. Soft inside, light, reasonably sweet, full of dried cranberries and chopped walnuts, they taste delicious served warm, with chilled unsalted butter that melts on their tops. The yeasted dough is comprehensive and can be baked as a simple loaf or braided in Challah bread style. Cranberry-Walnut Buns are also great as festive burger buns served with turkey patties, vegetables and cranberry sauce. Find the recipe here…

Home-made Christmas Mincemeat

Mincemeat needs at least two weeks to macerate before using in mince pies. Dried fruits, almonds, spices and orange zest have enough time to soak beautifully in sherry, and their flavours become rich and complex. Although I’m not entirely against store-bought mincemeat as you can buy a very good one, but when is homemade its taste is completely different. Homemade mince meat is easy and quick. Cooking takes only 10 minutes, dried fruits, almonds are available at grocery stores, and you can control the amount of sugar which may be important. The homemade mincemeat can be made up to six months in advance. Find the recipe here….

Quick Picota Cherries Breakfast Jam

This recipe can be used for any summer berries which are currently in season. You can use fresh strawberries, blueberries, sour cherries or raspberries – anything you are fond of this summer. I’ve chosen Picota cherries as they are available in markets for only a few weeks a year so I want to enjoy them as long as I can this summer. Quick breakfast jam goes well with fresh bread, French baguette or bread roll but believe me, crumpets topped with this fresh jam and a dash of Crème Fresh taste divine. Find the recipe here…

Homemade Tomato Passata

We can’t imagine wintertime without homemade tomato passata. It forms the base of many delicious recipes, can be turned into comforting soups or pasta sauces. Tomatoes are in season now – sweet and fragrant, so this is the best time to capture them and close in bottles. The best passata is made from San Marzano tomatoes (obviously!) which come from the Campania region in Italy but they are quite expensive and difficult to spot. Ripe red Plum and Roma tomatoes are good as well as Polish tomatoes which are low in water content and rich in flavour. Making tomato passata at home takes a lot of effort and time but it’s definitely worth because its flavour can’t be compared to any store-bought puree. Find the recipe here…

Traditional Poppy Seed Filling

My poppy seed filling is full of almonds, nuts, dried fruits, flavoured with orange juice and zest. All its sweetness becomes from honey, not sugar. I make it only once a year, just before Christmas, for a traditional polish cake – Poppy Seed Rolls. The filling is an amazing natural poppy seed paste which can’t be compared to any ready-to-eat canned store-bought stuff. Neither difficult nor time-consuming to master can be prepared a few days in advance. The poppy seed filling is also eaten with pasta as a traditional meal at Christmas Eve in some regions of Poland. Find the recipe here...

Banana bread with chocolate chips and icing sugar

Banana bread recipe was featured for the first time in American cookbooks in the 1930s. In those days baking soda and baking powder without which making the banana bread was impossible, were introduced into domestic kitchens making baking easier and more accessible for housewives. The first recipe appeared in Balanced Recipes Cookbook in 1933 published by Pillsbury. But popularity was gained in 1950 when the United Fruit Company released Chiquita Banana’s Recipe Book containing this recipe to conquer the American food market and make bananas more palatable for American families. Find the recipe here...

Homemade Granola

Granola and Granula. Both names were used in the 19th century in the United States for foods which contained whole grain products crumbled and baked until crisp. Then this breakfast meal consisted of Graham flour and was formed into sheets, baked twice and broken up into smaller pieces. It was edible only when soaked in milk overnight. Fruits and nuts were added in the 1960s and the first mass-market granola was introduced in 1972. Today most of the store-bought granola is high in sugar, unhealthy oils, artificial flavourings, some unnecessary ingredients and it isn’t healthy anymore. But amazingly delicious and healthy cereals can be made at home from the ingredients we know and like. Home made granola is absurdly easy to make. Find the recipe here...