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

SoBulgogi - Korean BBQ Beef

The secret of this traditional Korean dish is good quality loin beef thinly sliced. The meat is marinated in sweet sauce and grilled on barbecue or stove in a frying pan. SoBulgogi has been cooked for thousands of years, is very popular in Korea and throughout the world, consumed in restaurants and at homes, during events and parties. The cooking method of SoBulgogi evolved and today varies by region. I met with Eun-Young Choi at Laurence Pidgeon Design to talk about traditional Korean food and learn of her favourite homemade dishes. Eun-Young comes from South Korea and lives in London. Find the recipe here...

Politiko Simiti - Greek Bagels

Politiko Simiti are braided circular sesame-crusted bread rings. They're a fuller version of traditional Greek and Turkish bagels - Koulouri and Simiti and originate from the Greek bakers of Constantinople. Politiko Simiti are coated with petimezi – grape sweet molasses that creates caramelisation in the oven, with toasted sesame seeds and then baked. They're crunchy outside, soft and a bit gooey inside. Simiti can be served plain, with jam or cheese such as feta and olives. Traditionally the bagels are baked the same day after a two-stage rise but I kept them in the fridge overnight to get their flavour developed and have the texture lighter. Find the recipe here

Marinated feta and pickled cucumber cocktail skewers

Marinated feta cheese is a king of toppings. It’s served on salads and open toasts, with grilled meat and fried vegetables but also makes amazing finger food to serve for entertaining. Marinated cubes have a beautiful texture and fresh aromatic flavour which comes from spices, herbs and lemon. They taste as delightful as they look so I use them - along with pickled cucumber and black olives to make colourful easy-to-grab cocktail skewers. Find the recipe here…

Easy Homemade Soft Pretzels

I find this recipe easy enough to start an adventure with pretzels. It doesn’t call for a boiling water bath with baking soda which takes more time and requires a bit of experience to get the pretzels “wrinkles free”, slick and shine. The recipe lets the baker focus on mastering the pretzel twirls (which is quite important) as the formula is simple and the dough has a nice consistency to work with. I recommend preparing the pretzel dough a night before a baking day to allow the flavour to develop. The Soft Pretzels are perfect for breakfast, as an appetizer or snack. Great with butter, jam or any favourite dip. Find the recipe here…

Challah Jewish Celebration Bread

There is nothing better than homemade challah bread. A freshly baked loaf is so delicious that calls only for butter, while the leftover bread makes wonderful French toasts and delicious Bostock served with almond cream and berries. Challah, the braided Sabbath bread is made with the enriched yeasted dough which contains oil and eggs. The generous use of eggs gives challah a beautiful deep golden crust and exquisite flavour. This bread doesn’t require any special techniques although its braided form may look complicated. The dough is quite versatile and can be used to make any other baked goods such as dinner buns and cinnamon rolls. Find the recipe here…

Homemade Seed-Topped Crackers

I like these simple flat and crunchy crackers because they are versatile and fancy. They are perfect pair for cheese and wine or a cheese and charcuterie board, great with dips made from pulses like hummus and peammus or fantastic as a classic snack with the seed topping. Homemade Crackers are simple to bake, the only challenge I can find is rolling the dough as thin and even as possible which ensures that they are crispy. I cut the crackers in advance but they also can be snapped into shards after baking – their irregular shapes look amazing in bread baskets. Find the recipe for Seed-Topped Crackers here