Twaróg (Polish Cottage Cheese)
In North America and possibly in Europe, milk needs bacterial culture to undergo fermentation. Here is how to achieve this and make twaróg.
Twaróg (Polish Cottage Cheese) Read More »
In North America and possibly in Europe, milk needs bacterial culture to undergo fermentation. Here is how to achieve this and make twaróg.
Twaróg (Polish Cottage Cheese) Read More »
Kopytka (literally little hooves) are potato-based dumplings similar to Italian gnocchi in their simplest form.
Kopytka (Polish Gnocchi) Read More »
Delicious mushroom sauce that balances button mushroom taste with dried mushroom flavour.
Mushroom Sauce with Dried Wild Mushrooms Read More »
I tried various things to make it as hot as possible, but the recipe I came up with is probably the most crazy idea even for my Mad Scientist’s mind.
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I cut pork tenderloin wrong for years. Now I prepare my schnitzels differently.
Pork Tenderloin Schnitzels Read More »
I often have leftover egg whites after making other sweet baked goods: pączki, poppy seed rolls, or holiday version of yeast bread babka.
I can keep them for a few days in a fridge but not for very long. The easiest way to use them up is to make meringues.
Translated from the recipe on the back of Dr. Oetker cream mix (Krem do Karpatki), with my comments and slight modifications.
Karpatka (Carpathian Mountain Cake) Read More »
A simple recipe modified from the one that came with the blender (doubled).
Crêpes (Polish: naleśniki) Read More »
Essentially, just apple filling between two layers of shortcrust pastry (kruche ciasto).
Szarlotka (Polish Apple Pie) Read More »