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 »
Naturally fermented pickes in Brine. Do not confuse with Dill Pickles in vinegar
Kiszone Ogórki (Polish Dill Pickles in Brine) Read More »
Kutia is an Eastern European dish (mainly Eastern Poland and Ukraine, but also Belorussia, and Russia), served at Christmas Time. In parts of Poland it is a must-have dish for Christmas Eve.
This sourdough bread is based on a sourdough starter that I received from a friend about 6 years ago. We cultivated it since then, with more or less regular care and feeding, and found that it is very resilient even if you neglect it for a few weeks, as long as you keep it in the fridge. See notes below for suggestions on how to feed it.
The recipe for candied orange peel that can be used as a glaze ingredient for baked sweet breads, cakes etc., as well as for Polish donuts (pączki). It can also be used for making Polish Easter Mazurek (a shortbread flat pastry covered with a layer of chocolate ganache, thick jam, kajmak (dulce de leche) or other toppings. It can also be added to sweet yeast breads to enhance their flavour.
Candied Orange Peel Read More »
