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

Cream of Mushroom Soup (Potage Velouté Aux Champignons)

This is a pleasantly filling winter soup, very fragrant, rich and comforting. Perfect for grand occasions and as the main course for a Sunday supper. This recipe calls for Chestnut Mushrooms; however, Button, Portobello or Closed up mushrooms will also do the trick. Although the soup is called “cream of mushroom”, it’s neither heavy nor thick but has deep buttery and mushroomy flavour. Unlike most of the French soups I made, it doesn’t contain cream. Serve with croutons and sprinkle with chopped parsley, if you like. Find the recipe here…

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…

Christmas Mince Pies

Traditional sweet mini pies baked and eaten in the festive season before Christmas. Mince pies are made from short crust pastry filled with the sweet mix of dried fruits, spices, citrus zest, all soaked in alcohol. These festive pies of English origin have been known there since the 13th century. They originally were savoury, not sweet as consisted of a mixture of minced meat, suet, fruits and spices. Today almost every housewife has her own recipe for mince pies and mincemeat if she prepares a homemade version of the pies. I prefer less sugary filling but use a bit sweeter French buttery pastry. Try my 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….

Simple Brioche Buns

Simple brioche dough is easy to handle and makes beautiful soft buns that can be served slit and filled with burgers, pulled pork or as breakfast rolls with a sweet topping. The buns are not quite eggy and buttery as these made from rich brioche dough, but still extremely fluffy and light. This recipe produces only 6 buns but simply double the ingredients, and you will get more these delicious creations. They are a real treat. Find the recipe here…

Raspberry Financiers

Financiers are small cakes made of ground almonds, icing sugar, egg whites, flavoured with brown butter (beurre noisette). They are light, moist, and full of flavour, beautiful to look and so absurdly delicious to eat! Their outsides are browned and crispy, the insides - pillowy soft. The financiers are traditionally baked in small rectangular moulds and therefore they resemble bar of golds. I don’t have a dedicated financier tin so used a mini muffin pan which, believe me, doesn’t affect their taste and structure. The slightly tart raspberries are the perfect accompaniment to the sweetness of the sponges. Find the recipe here….

Rhubarb Tart

This is a very simple recipe for a sour-sweet rhubarb tart, ideal for dinner parties. You only need thin firm and crisp pink stalks, cut into 2 cm pieces, a handful of sultans and good quality sweet shortcrust pastry, best homemade. The recipe doesn’t call for cooking sugar syrup or simmering rhubarb in sweet water. Just fill a buttery pastry case with raw rhubarb cubes, tossed with sugar and cinnamon, and then bake. Serve warm or cold sprinkled with icing sugar. The tart pairs perfectly with vanilla ice cream or custard. Find the recipe here...

Homemade Hamburger Buns

My brioche-style hamburger buns are made from classic egg and butter dough but with…cream. This special ingredient makes the buns very fluffy and tender with a hint of sweetness but still sturdy to hold the burger patty and the accompanying toppings. Their light and soft texture allows creating a homogeneous composition with beef, cheese, pickles, tomato, onion and sauces. If you want to make an impression and serve your friends and family the best burgers in town, start with those amazing buns. Find the recipe here…

Crusty White Bread

A cast iron pot is perfect for making crusty golden artisan-style bread at home. The pot with its thick walls and a tight lid is a moisture-sealed chamber which traps steam and provides a temperature-stable baking environment. Moisture is important during the early stage of baking because allows the bread to rise fully. It creates this beautiful shiny crispy crust outside and let the interior of bread be white and soft. The crusty white bread requires a bit of work and time but its flavour and smell is worth this effort. It is the best just after cooling when the crust is fresh and very crispy. Find the recipe here… 

Buttermilk Rolls

I always have about 200 ml of uncultured buttermilk left after making butter. It’s thin, cloudy, slightly sweet and buttery-tasting, very different from store-bought buttermilk. As a beverage, perfectly quenches thirst, cures a hangover and gives energy. It is also an amazing ingredient used in cooking and baking. The opportunities are endless with buttermilk. You can make waffles, pancakes, bread, scones and many more. I use my buttermilk to make rolls. They are light, fluffy and very soft after baking and dough is velvety – the best dough I’ve ever kneaded! Warm, fresh buttermilk rolls are absolutely delicious, ideal for breakfast with melting homemade butter. Find the recipe here...

Homemade Butter

Good and honest butter can be made at home. No churn needed! You can use a stand mixer or hand mixer, a blander, even a jar with a lid. Homemade butter has no additives and you know where it comes from. It doesn't look like the one you buy at the store - it’s softer and is a very pale colour. Unsalted should be eaten within 3-4 days but if you want to preserve it for at least one week you need to add some salt. Butter made from scratch is unbeatable and freshly made tastes heavenly. As Julia Child once said, “With enough butter, anything is good”. I agree with her on that so use my homemade butter every day for spreading, baking, cooking and frying.  Find the recipe here...