Polish recipes

Polish cuisine (Polish: kuchnia polska, pronounced /'kuxɲa ˈpɔlska/) is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety.

• Traditional Polish cuisine is a real calories bomb, but once you try it, you will not be able to resist the temptation.

• It is rich in various kinds of meat (pork, chicken, beef) and famous for its excellent bread and delicious sausages (better than German!).

• The basic ingredients used in Polish foods are beetroot, sauerkraut, cucumbers (pickles and gherkins), mushrooms, sausages, kohlrabi, sour cream and different herbs and species (marjoram, dill, caraway, parsley and pepper).

• A Polish menu is constantly enriched with new flavours, sometimes even exotic.

• The most typical ingredients used in Polish cuisine are sauerkraut, beetroot, cucumbers (gherkins), sour cream, kohlrabi, mushrooms, sausages and smoked sausage. A meal owes it taste to the herbs and spices used; such as marjoram, dill, caraway seeds, parsley, or pepper. The most popular desserts are cakes and pastries. A shot of vodka is an appropriate addition to festive meals and help you to digest the food.

• Poland's culture has always integrated elements from its neighbours, and there are also many recipes of Jewish origin.

Nowadays the Polish menu is still changing, being influenced by various, sometimes exotic tastes.

Smacznego!

Popular food recipes

Pierogi (Polish dumplings)

SAUERKRAUT-FILLED PIEROGI (pierogi z

Dumplings are made of thinly rolled-out dough filled with a variety of fillings. The most popular fillings are meat, sauerkraut and mushrooms, seasonal fruit (blueberries, strawberries and cherries), buckwheat, sweet cottage cheese or boiled potatoes with fried onions (called Russian dumplings).

Pierogi is a Polish food that’s always served for Christmas

kapusta) -- Rinse, drain and chop rather fine 1-1 lbs sauerkraut. Place in pot, scald with boiling water to cover, bring to boil, reduce heat and cook covered 30 min, then remove lid allowing excess moisture to steam away. Brown 2 chopped onions in skillet in several T oil in skillet. Add to sauerkraut together with 1 mushroom cube.

Season with pepper and simmer 20 min, stirring occasionally. If all moisture has evaporated, add a little boiling water so sauerkraut doesn't get scorched. Drain well in sieve, pressing out moisture. When cool, used to full pierogi.

CHEESE & POTATO PIEROGI (pierogi "ruskie”, z serem i kartoflami): Cook 1-1/4 lbs peeled potatoes in boiling salted water until tender, drain, mash and set aside to cool. To potatoes add 1/2 lb farmer cheese or dry cottage cheese, processed to a ground-like consistency in processor, 1 med. finely chopped onions sautťed in 2 t oil until tender and lightly browned. Mix ingredients well and season with salt & pepper, and (optional) a pinch of ground dried mint leaves.

Pierogi (Polish dumplings)

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POTATO-FILLED PIEROGI (pierogi z kartoflami) -- Cook 1-1/2 lbs peeled potatoes in boiling salted water until tender, drain, mash and set aside to cool. Chop fine 2 med. onions and cook in 3 T oil until golden, tender and lightly browned. Combine with potatoes, salt & pepper generously and fill pierogi with mixture.

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CHEESE-FILLED PIEROGI (pierogi z serem) -- Combine 1-1/4 lb farmer cheese or dry cottage cheese, pulverized to a powder in food-processor, 1/4 t salt, pinch of pepper and 2 eggs into a smooth filling.

Variation: Add 1 t lemon juice and 2 t sugar.

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PIEROGI, STORE-BOUGHT (pierogi kupione) -- If you lack the time, emerge and know-how to prepare pierogi from scratch, you may find fairly good ones commercially available, some hand-made the Old World way by women from Poland. Smacznego!

Pierogi ruskie

Pierogi z łososiem wędzonym

Pierogi ze szpinakiem i kurczakiem z sosem pieczarkowym

Pierogi z mięsem i pieczarkami

Wiejskie z kaszą gryczaną

Pierogi z dynią i białym serem

Pierożki z pstrągiem

Ravioli z dynią

Tortelli z gruszką i serem

Pierożki z mozzarellą i sosem pomidorowym

Z dorszem i ziemniakami

Ze szpinakiem

Pierogi z dynią i białym

INGREDIENTS: 2 1/2 1/2 1 2 3/4

cups flour teaspoon salt egg teaspoons oil cup warm water

DIRECTIONS: POTATO AND CHEESE FILLING: • Cook the onion in butter until tender. Combine it with potatoes and cheese. Season to taste with salt and pepper. Vary the proportions and ingredients in this recipe to suit your taste.

• Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough. Knead on a floured board until the dough is smooth.

Divide the dough into 2 parts. Cover and let stand for at least 10 minutes.

• PREPARE THE FILLING. • The filling should be thick enough to hold its shape.

• Roll the dough quite thin on a floured board.

• Cut rounds with a large biscuit cutter, or the open end of a glass.

Put the round in the palm of your hand.

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PREPARE THE FILLING. Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling.

Be sure the edges are sealed well to prevent the filling from running out. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.

COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes.

The cooling period will depend upon the size you made it, the thickness of the dough and the filling.

Pierogies will be ready when they are puffed.

Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.

Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.

Cover and keep them hot until all are cooked.

Serve in a large dish without piling or crowding them.

Many prefer reheated pierogies as compared to freshly boiled ones.

To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.

Rosół (broth/ chicken soup)

Rosół is the most common soup served in Poland. It tastes best after Sunday’s church on cold days. It is very easy and quick to prepare, commonly served with homemade noodles. The ingredients needed for the soup are water, any piece of chicken, onion, small leek, onion, green celery, parsley, cabbage, salt and pepper.

INGREDIENTS • 14-16 cups water (depending on how big your soup pot is) • Whole turkey leg (can also use thigh) • beef shank (about 1 lb) • 1/2 whole chicken with bones • 1 large leek, cleaned well and sliced lengthwise with bearded end intact • 1 large onion, quartered • 4 medium carrots • 1 parsley root (I couldn’t find this so left it out) • 4 ribs celery, cut into wedges • 3 garlic cloves • 1/4 head savoy cabbage, cut into wedges • 1 teaspoon pepper seeds • fresh parsley • fresh dill • 2 beef bouillon cubes • 3-4 bay leaves • salt, pepper to taste • Cooked angel hair pasta

DIRECTIONS 1) Clean the turkey leg and beef shank and place in your large soup pot. Cover with cold water, but making sure to leave room for the veggies. Bring water to a simmer and lower the heat to maintain a gentle simmer. Remove any foam accumulating on the surface. Simmer for 1 hour.

2) Prepare your veggies and clean your chicken. When you are done with the prep and ready to add everything, char your onion quarters on a skillet. Now add the chicken, carrots, parsley root, leek, onion, garlic, cabbage, bay leaves, and pepper seeds. Continue simmering on low heat for 1-2hrs. The veggies should be soft and the meat cooked through.

3) Next add the celery and bouillon cubes and continue simmering for 30 minutes-1hr. Add salt and pepper to taste.

4) Add a handful of fresh parsley and fresh dill (including the stalks). Simmer for another 15 minutes. Taste again and adjust seasoning.

5) Remove from heat and let cool. This will take a while. You can also fill your sink with cool water/ice to speed up the process.

6) When cool, remove the meat and veggies and save what you want. Definitely do not throw out the meat as it can be used in the soup or in many other dishes. I also like to save the carrots but toss everything else.

7) Pour the soup through a fine mesh sieve to remove smaller bits.

8 ) Soup is ready to eat. For an even healthier soup, place pot in the fridge for a few hours. The fat will accumulate on top and can be removed.

9) Serve with angel hair pasta, shredded meat, and chopped fresh parsley and dill.

Smacznego!

Zuraka Zurek / Polish sour rye soup

Zurek or zur is a very traditional Polish soup. A distinctive feature of this exclusive food is its sour taste. However, this is not like the sour taste of lemon. Zurek is much more delicate and extremely palatable. The taste of this Polish soup comes from so-called sour leavening, originating from fermentatedrye flour and bread crumbs.

INGREDIENTS

1,5 l boiled and then cooled water ¾ cup white rye flour ¼ cup whole wheat rye flour - (if you don't have whole wheat, just take 1 cup of white) 5 garlic cloves 1 slice of whole wheat bread SOUP laska (raw white sausage) - it's a Polish fresh sausage (do not eat it raw!) seasoned and prepared for boiling, for a 2 liter soup use two to three pieces (in Polish "laska" - it's also means a girl), 1 round or straight piece smoked sausage potatoes - peeled and in 2-3 cm pieces (do not use a ruler, please) 1 garlic head, split into cloves and peeled 1 handful of marjoram

DIRECTIONS First you need to ferment the flour (make "zakwas"). The ingredients are for 1,5 liter jug of zakwas.

It's really a lot (for a huge party - 5 or more liters of soup) so ½ of ingredients will be enough for the first time.

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Take a stone pot or glass jug (no metal!) with capacity more than 1,5 l (the "zakwas" will ferment and will need space).

Add flour and half of water, stir it thoroughly to avoid clots.

ADD REST OF WATER. Peel the garlic, you may cut in in half, but do not chop.

Add a slice of bread, make certain than bread is totally under water. Cover with dishcloth just to avoid anything to land in it but not to cut the air access and leave it in the cool place for a few (3-5) days. If you don't have a cool (not cold!) place, you can put the jug a basin with warm water (and refill it regularly).

Every now and then check, if bread is under water - it may mold easily (if it's moldy - throw it out and start over with fresh ingredients). Now there's a trick - it's no easy way to judge if it's ready. The fluid should be opaque, not moldy in any case, greyish in color and smell nice (yes, it's subjective). There may be some bubbles. If you don't want to make the żurek right now, put zakwas to the fridge.

NOW FOR THE SOUP Cover the white sausages with water and boil.

Cut smoked sausage in four the long way and then in thin slices. Add to already boiled white sausages.

After 5 minutes of boiling, add potatoes, pressed garlic and marjoram (you may add some salt, but sausages are salty).

Boiling, boiling and when potatoes are soft, add zakwas (but not all - add a part and taste, if it's not too sour, add more). You can add some butter, salt or more garlic to taste. Best on the next day (after you cool it down and boil again).

Cold Beetroot Soup (Chlodnik Litewski)

Chlodnik Litewski came to Poland from Lithuania, however, it is now a part of Polish culinary culture. It should not be confused with another polish beet soup called "Barszcz", which is served hot and mainly during winter months.

•Everything in THIS soup is about summer!

•Fresh. Aromatic. Irresistible!

INGREDIENTS: • 3 raw, young beets (the smaller the better) • 2 cucumbers (small dice) • 1 cup of green onions, finely chopped • 4 medium radishes, finely chopped • 4-5 tbsp fresh dill, finely chopped • 1 liter kefir • salt and pepper to taste • 2-4 eggs (hard boiled) • Few drops of lemon juice

DIRECTIONS: Wash the beets and cut off above the roots. Cut the stalks up to the leaves in small pieces (about 1/4 of inch). Cook all chopped parts in 2 cups of salted water (for few minutes only) Use the water you cooked the stalks in as a base for the soup. Preheat the oven to 400 degrees. Drizzle the beets with a little bit of oil, season with salt and completely cover in aluminum foil. Roast for 30 minutes to an hour (until they are soft). Roasting the beets will intensify their flavor and sweetness. It will also leave all vitamins in them.

Roasted beets are also very easy to peel. When they are cool enough to handle, the skin easily rubs off using paper towels or your hands. Grate the beets on a box grater.Meanwhile, hard-boil the eggs, then cool under cold water. Peel and cut into half lengthwise.

Wash the cucumbers, cut into small dice. Take a large bowl, throw in the cucumbers, radishes, dill and green onions. Stir in the kefir, then season with salt and pepper. Add grated beet stalks (with water), grated beets and mix well. You may also add a squeeze of lemon. Refrigerate it for a day or so (important).Serve very cold, topping each portion with a boiled egg half or two. Smacznego!

Fasolka po Bretonsku/ Breton Beans

DIRECTIONS:

INGREDIENTS: • 1 bag of dry Beans (I used Baby Limas) • 1 Sweet Onion, diced • 1/5 lb. Bacon (I used Gypsy Bacon, or Smoked) cut into 1/2 inch to 1 inch strips • 1 fresh Kielbasa, cooked (I steam mine) • 1/2 lb. diced Ham (this is just an option, which I chose to do) • 1 small can Tomato Paste • 1 tablespoon Smalec (Bacon Fat or Drippings) • Marjoram • Vegeta (you actually don't really need this, but some prefer this dish with it) • Pepper

Place in pot and add 3 times more water than Beans.

Heat until boiled, cover and let stand at least one hour or overnight. Replace the water with fresh until a few inches above Beans, boil and cook until soft.

Replacing the cooking water at this step helps with digestive and gas issues some people have when eating beans.

In another pot, caramelize the Onion in the Smalec along with the Bacon.

Add the onions and bacon to the beans, along with the ham, diced kielbasa, marjoram, Vegeta, and pepper. Cook for a few minutes to blend the flavors.

Add the tomato paste and stir, which will thicken the soup. Allow to cook for another few minutes to allow the flavors to blend.

Serve with a good Bread and Butter.

Typically, Baby or Giant Lima Beans are used, although Cannelli, Navy or other beans are often used in the non-Polish versions.

Smacznego!

Beet Barszcz Recipe / Barszcz Czysty Czerwony

Barszcz in Polish means "borscht." Barszcz is sometimes made with a kwas or sour starter and is usually red (made with beets) or white (made with white kielbasa cooking water, potatoes and sour cream, or other ingredients).

INGREDIENTS: • 4 beets, washed, or 2 cups sliced canned or jarred beets • 4 cups meat or vegetable stock • 1 minced clove garlic • 1 teaspoon sugar • 2 tablespoons fresh lemon juice or 1 tablespoon red-wine vinegar • Salt and black pepper • Chopped fresh dill for garnish

DIRECTIONS: Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until tender, about 3045 minutes. When cool enough to handle, peel and slice into strips or julienne.

In a medium pot, bring stock to boil, add beets, garlic, sugar, lemon juice or vinegar, and salt and pepper to taste. Simmer 10 minutes.

Serve hot with boiled potatoes and chopped dill for garnish, or cool quickly in an ice-water bath and refrigerate to serve cold garnished with dill and sour cream.

Pineapple Chicken Salad/ Salatka z Ananasem i Kurczakiem

This recipe for Polish pineapple chicken salad has an additional interesting ingredient - corn. I use broiled, grilled or baked chicken breasts, but a combination of white and dark meat can be used. It's an ideal dish for leftover chicken, and makes a perfect warm-weather main course salad. Just remember, everything in a Polish salad is finely diced.

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Prep Time: 20 minutes Chill before serving: 30 minutes Total Time: 50 minutes

INGREDIENTS: • 4 cooked chicken breasts, diced into small cubes • 1 (14-ounce) can drained whole kernel corn • 1 (14-ounce) can drained pineapple tidbits or pineapple slices diced into small cubes • 6 tablespoons mayonnaise • 3 tablespoons chopped parsley • Salt and pepper to taste • Romaine lettuce leaves (optional)

DIRECTIONS: In a medium bowl, combine all ingredients except the lettuce. Blend well. Refrigerate until well-chilled.

Line four salad plates with lettuce and top with chilled pineapple chicken salad.

Smacznego!

Beets with Sour Cream Recipe/Buraczki ze Smietana

Polish beets with sour cream, buraczki ze smietana can be enjoyed hot or cold and turns out a brilliant magenta -- so pretty on the plate.

Makes 4 servings Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes INGREDIENTS: • 4 cooked beets or 2 cups canned or jarred beets, drained • 1 teaspoon sugar • 1 cup sour cream • Salt and black pepper • Chopped dill for garnish

DIRECTIONS: Cut beets into strips or julienne. In a medium bowl, combine all ingredients except for dill. Heat just to the boiling for hot vegetable, or refrigerate if serving cold.

Garnish with chopped dill.

Śledź w oleju z cebulką/ Herring in oil with onion

INGREDIENTS • • • • • • • • • • • • • • • • • • • • •

3 cups cold water 1 cup vinegar 2 cups sugar 1 carrot (diced) 1 red onion (chopped) 1/2 leek (white part only) 1 whole bay leaf 4 black peppercorns 4 peppercorns (white) 12 preserved herring fillets sauce sauce (MUSTARD) 1 tbsp mustard (sweet) 1 tsp dijon mustard 2 tsps sugar 11/2 tbsps vinegar (Swedish, or distilled white vinegar) 11/2 tbsps coffee (cold) 1 pinch salt 1 pinch peppercorns (freshly ground white) 3/4 cup canola oil 1/2 cup dill (chopped)

PREPARATION Soak the herring fillets in milk for ½ hour –they will be less salty and more tender Dice or slice the onions Drain the herrings and cut them into 2 cm pieces.

In a jar make layers: onions, herring pieces, a couple pimentos and a bay leaf, cover each layer with oil, repeat layers Refrigerate for one day Smacznego!

Carrot Salad Recipe / Surowka z Marchewki

•This easy no-cook recipe for Polish carrot salad or surówka z marchewki (soo-RROOFkah z mah-RREF-kee) is from chef Halina Piedziak of Pałac Łochów in the Polish village of Łochów.

•The difference between surówka and sałatka is that the former salad is made with fresh, raw vegetables and the latter salad can be a meat, seafood or vegetable salad made with cooked ingredients.

• Prep Time: 20 minutes • Total Time: 20 minutes • Yield: 6 servings Polish Carrot Salad INGREDIENTS: • 5 peeled and coarsely grated large carrots • 1 peeled, cored and coarsely grated large Granny Smith apple • Juice of 1/2 lemon • 1 tablespoon sunflower or vegetable oil • Salt to taste • Sugar to taste DIRECTIONS: In a large bowl, mix together all ingredients. Refrigerate, covered, until cold.

Łazanki z kapustą i grzybami

It is a very simple dish consisting cabbage, pork meat, homemade pasta noodles and vegetables (chopped onions and sliced carrot). It is delicious and easy to make.

INGREDIENTS: • 2 tbsp olive oil • 2 chopped onions • 2 large Portobello mushrooms, chopped • 1 can mushrooms, undrained • 1 Tablespoon caraway seeds • 3 cups sauerkraut, drained • 8 cups chopped cabbage • 1 stick butter • 1 large bay leaf • 1.5 teaspoons thyme • 1/2 teaspoon marjoram • 1 teaspoon paprika • salt and pepper to taste • 1/2 cup sour cream • Ground beef or sausage (optional) • One package egg noodles • Fresh parsley, chopped

DIRECTIONS 1. Caramelize onions by placing olive oil in an extra large pan and onions on medium heat.

Cover. Stir frequently until all onions have a golden brown color. Do not burn.

2. Add mushrooms and cook for 10 minutes.

Add the rest of the ingredients except the butter, noodles, and sour cream. Sauté and stir frequently for 20 minutes. Turn to low heat, add butter, and stir (the longer you cook, the better taste you get, so cook on low for 30 minutes or longer, making sure cabbage is tender).

3. Prepare noodles in a separate pot, following instructions on bag. Drain and set aside.

4. Add sour cream to cabbage mixture and mix thoroughly. If you have enough room in your pan, you can toss the cabbage mushroom mixture with the noodles, or you can put the noodles on a plate and pour the mixture over the noodles and then serve.

4. Serve with freshly chopped parsley sprinkled on top.

Smacznego!

Cucumbers in Sour Cream Recipe/ Polish Mizeria

The Polish name for cucumbers in sour cream is "mizeria" literally meaning "misery," referring to the dish being conceived by peasants, who were nicknamed "the miserable ones" by the have-gots!

Makes 4 servings Prep Time: 30 minutes Total Time: 30 minutes INGREDIENTS: • 1 large cucumber with or without seeds, washed and trimmed • Salt • 1/2 cup sour cream • 1 teaspoon sugar • 2 teaspoons white vinegar (optional) • 1 tablespoon chopped fresh dill

DIRECTIONS: Note: Legend has it this dish was a favorite of Queen Bona Sforza, an Italian princess who married Polish King Sigismund I in the 16th century. Homesick for her native Italy where cucumbers were common, everytime she ate it, it made her cry. Hence the Polish word for "misery," derived from the Latin.

Run a channel knife or fork down the length of the cucumbers to produce a pretty edge, and slice thinly. Place in a colander over a bowl to catch the juices and salt the cukes liberally.

Allow to stand for 30 minutes.

In a small bowl, mix remaining ingredients. Pat cucumbers dry and place in a medium bowl.

Add the dressing and toss with the cucumber slices. Season to taste with salt and black pepper. Chill and sprinkle with additional dill, if desired, before serving.

Gołąbki (cabbage roll)

DIRECTIONS:

Gołąbki is a typical traditional Polish food made of minced pork with some rice, onion, mushrooms, wrapped in white cabbage leaves. There are also other variations of fillings such as poultry, mutton or without meat. Before serving cabbage are simmered / fried in fat.

From the pantry, you'll need: onion, olive oil, long-grain white rice, tomato paste, canned chopped tomato, ground beef.

Adapted from many recipes online, especially this one from Smitten Kitchen, and in restaurants, and in my memory.

Serves 8-10.

INGREDIENTS • • 1 head Savoy cabbage (3-4 lbs) • 1 Tbsp olive oil • 1 small onion, minced • 1 small carrot, shredded (on a box grater) • 1 stalk celery, minced • 1-1/4 lb lean ground beef or turkey • 2/3 cup cooked long-grain white rice • 2 Tbsp tomato paste • 2 Tbsp chopped fresh flat-leaf parsley • 1 tsp kosher salt • 1 tsp fresh black pepper • 1/2 cup canned chopped tomato • 44 oz (approximately) V-8 or tomato juice

Pour boiling water over the cabbage to loosen the leaves.

Remove a few leaves at a time as they soften.

Place the rice in 1 cup of water and boil 10 minutes.

Sauté the onions in butter until partly browned.

Combine with the rice, meat, egg, salt, pepper, and garlic powder; mix well.

Place some of the meat mixture on the stem of a cabbage leaf and roll over once. (Part of the thick stem section can be cut off first for easier rolling.) Tuck in the sides of the leaf and finish rolling.

If needed, fasten rolled leaf with a toothpick.

To cook, place the slices of bacon with a few cabbage leaves and any leftover small leaves at the bottom of the baking dish.

Place the rolls on top, cover with the tomato soup, and place any leftover cabbage leaves on top.

Cover with a lid or foil and bake about 2 to 2½ hours at 300°F. Smacznego!

Kotlet schabowy (breaded pork cutlet)

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Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

INGREDIENTS: • 4 boneless center-cut pork chops or 1-pound pork tenderloin • Salt and black pepper • All-purpose flour • 1 large egg beaten with 1 teaspoon water • Bread crumbs or panko crumbs • Vegetable shortening or canola oil

DIRECTIONS: If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces. Pound pork between two pieces of plastic wrap to 1/4inch thickness. Season both sides with salt and pepper.

Dredge in flour, then egg, then bread or panko crumbs. Allow cutlets to dry for 10 minutes before frying.

Heat shortening or oil to a depth of 1 inch in a large skillet. Fry one at a time by placing cutlets top side down into the pan. Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 degrees) covered with foil and repeat with remaining cutlets. Alternatively, use two skillets to speed the process.

Smacznego!

Gulasz (Goulash)

This dish is originally from Hungary, but the Polish recipe has been slightly changed. It is a stew of meat served with potatoes and vegetables, seasoned with friend onion and peppers.

INGREDIENTS: • beef • two or more onions • chopped frozen vegetables • a chicken stock cube or chicken stock • a heaped teaspoon of pepper • laurel leaves, all spice • a pinch of chilli • an industrial quantity of sweet paprika • Vegetables – some or all of the following: peppers, mushrooms, dried mushrooms, courgettes • (This is one of a small number of meat dishes I can eat either with or without garlic).

DIRECTIONS: •

Cut the beef into bite-sized portions, and fry in a small quantity of oil. Next, add the chopped onions in equal proportion to the amount of meat used, When the onions have browned, add an equal quantity of vegetables.

Cover the meat and vegetables with stock or water, add the stock cube, laurel leaves, all spice and pepper. Bring to the boil, and simmer, covered, for two and a half hours, adding water if necessary.

When we can see that the meat and vegetables have softened sufficiently, and that the dish has turned into a ‘sauce’, we can then add the chilli and sweet paprika. Simmer for a further 15 minutes, and by this time the paprika will have ‘spiced up’ the vegetable sauce, and it will no longer have a bland aftertaste. From the moment we have added the paprika, we should not add any more water, and we should watch the pot as paprika has an awkward tendency to stick and burn – therefore, the pot should be stirred constantly. Our gulasz should now look wonderful and smell delicious, and taste hot and spicy.

HOW TO SERVE: GULASZ IS A VERSATILE dish. It goes with kasza, and it also goes with potatoes, dumplings and bread. (In my opinion, it’s enough just to soak bread in the sauce for a few minutes – this tastes delightful).

Smacznego!

Polish SauerkrautNaleśniki and Uszka

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Sauerkraut and mushroom are the perfect marriage in Polish pierogi, and Polish naleśniki, also known as blintzes or crepes, and Polish uszka, known as "little ears,", Lithuanian koldunai and kulebiak.

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

INGREDIENTS: • Sauerkraut-Mushroom Filling: • 1 quart sauerkraut, chopped, rinsed and drained • 2 tablespoons butter • 1 small finely chopped onion • 8 ounces finely chopped button mushrooms • 1/4 teaspoon salt (or to taste, remembering that the kraut is salty) • 1/4 teaspoon black pepper • 1 finely chopped hard-cooked egg (optional) • About 2 tablespoons sour cream

PIEROGI DOUGH: 1 recipe Georgia's Pierogi Dough DIRECTIONS: Place sauerkraut in a medium saucepan and cover with water. Bring to a boil, reduce heat and simmer for 20 minutes. Drain.

In a large skillet, saute onion in butter until golden.

Add mushrooms and saute 3 minutes. Stir in sauerkraut, salt and pepper. Saute until kraut turns golden, about 20 minutes. Remove from heat and let cool.

Add chopped hard-cooked egg (if using) and sour cream (you might need less sour cream if you don't use the egg or more sour cream if you do use the egg) and mix well. The consistency should be like a paste. You should be able to form it into a ball.

Smacznego!

Bigos / Polish Hunter's Stew

INGREDIENTS • • • • • • • • • • • • •

8 slices of bacon, finely chopped 1 pound boneless, lean pork shoulder, cut into 1-inch chunks 3 cloves garlic, finely chopped, or 1 teaspoon garlic powder 3 onions, quartered ½ pound fresh mushrooms, sliced 1 cup canned beef broth 2 Tablespoons sugar 2 bay leaves 2 cups canned sauerkraut, rinsed under water and drained well 2 medium apples, cored and sliced 2 cups Italian-style whole tomatoes with juice 1 cup cooked ham, diced 1½ cups cooked Polish sausage, coarsely sliced

DIRECTIONS: Fry bacon pieces in Dutch oven or large saucepan over high heat for about 3 minutes.

Carefully drain off some of the fat, leaving just enough to coat the bottom of the pot.

Add pork, garlic, onions, and mushrooms, and, stirring constantly, fry until meat is browned on all sides, about 5 minutes.

Reduce heat to medium. Add beef broth, sugar, bay leaves, drained sauerkraut, apples, and tomatoes with juice. Bring the mixutre to a boil, increasing heat if necessary.

Reduce heat, cover, and simmer stew for about 1½ hours, stirring occasionally to prevent sticking.

Add cooked ham and sausage, and stir.

Cover and continue to simmer over low heat for about 30 minutes more to blend flavors.

Remove bay leaves and discard before serving.

Meatballs in Sour Cream with Mushrooms/ Klopsiki w Smietanie

This recipe for Polish meatballs in sour cream with mushrooms -- klopsiki w smietanie grzybami -- can be made with any combination of ground pork, beef and veal. In my family, we use pork and beef.

• The meatballs stay tender if they're browned in a skillet on the stovetop and then transferred to the oven to finish cooking. They can be served with mashed potatoes, dumplings, kluski or rice.

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Here's a larger picture of meatballs with sour cream and mushrooms.

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Makes 4 to 6 servings of Polish Klopsiki w Smietanie Grzybami Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Ingredients: Meatballs: 1 slice stale white bread 1/4-1/2 cup milk 3/4 pound ground beef 1/4-1/2 pound lean ground pork 1 small finely chopped onion 1 large slightly beaten egg Mushroom Sauce

• • • • • • • • • • • •

PREPARATION: In a large bowl, soak bread in milk until soft.

Add beef, pork, onion, egg, salt and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons breadcrumbs.

Heat oven to 325 degrees. Using a medium cookie scoop, portion out meatballs, giving a final roll with dampened hands. Lightly coat a skillet with cooking spray and brown meatballs on all sides. Transfer to a baking pan, add 2 tablespoons water or stock and bake, uncovered, 30 minutes.

If desired, defat the pan juices and add 3/4 cup sour cream fork-blended with 2 tablespoons flour and 1 1/2 cups boiling water, whisking until smooth. Cook until thickened. Alternatively, serve with mushroom sauce. Smacznego!

Beef Roulade/ Zrazy zawijane

INGREDIENTS: • • • • • •

3 slices top round (see above) 3 slices lean bacon 2-3 garlic dill pickles, sliced 1/2 onion, sliced about 2 tbsp. butter mustard (optional), salt, pepper

DIRECTIONS:

Slices of beef season with salt and freshly ground pepper. Thinly spread mustard on top of each slice (optional) Divide pickle, bacon and onion slices on one end of each slice Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread Heat butter in skillet. Brown rouladen well on all sides.

Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. You can add extra butter if needed Once all roulade are well browned, add about 1 cup of hot water, gently stirring up browned bits, return all rouladen to skillet, bring to simmer and cover Simmer for about 1 hour.

Remove roulade. To thicken gravy, you can combine about 1-2 tbsp. all purpose flour in a little cold water and stir gently into cooking liquid until slightly thickened. If needed, make more flour mixture.

Season gravy to taste with salt and freshly ground pepper.

Remove skewers, picks, or thread to serve rouladen with their gravy. Tastes awesome with potatoes, beets and pickles (: Smacznego!

Blood Sausage Recipe/ Polish Kiszka

Also known as buckwheat sausage.

INGREDIENTS • 2 ¼ lbs pork fat back • 2 ¼ lbs buckwheat • 1 pork heart • 2 pork kidneys • pork lungs • 1 pork pancreas • 1 pork liver • 4 cups pork blood • salt, pepper and marjoram for flavor • pork casings

DIRECTIONS Bring 6 c water to boil and add 2-1/4 lbs pork fat back cut into 5-6 pieces. Cook 5 min. remove fatback and add 2-1/4 lb buckwheat groats to water and cook 30 min. Remove from heat, cover and set aside.

In separate (5-qt pot) place pork heart, pork kidneys (cut up and pre-soaked), pork lungs and pancreas and drench with cold water to cover. Bring to boil and cook 30 min.

Add pork liver and cook another 10 min. Remove meat from pot and cool, reserving stock.

Coarsely grind organ meats, combine with diced fatback, add groats, 4 c pork blood (mixed with a T salt to prevent coagulation), stir in organ-meat stock and season mixture with salt, pepper and marjoram.

Fill pork casings with mixture loosely, twisting into 12”-15” links and tying both ends with string before separating.

Bake on greased baking sheet in 390° oven for 25 min on each side.

Serving Suggestions Serve with rye bread, Polish pickles or horseradish.

Smacznego!

Polish Ham Baked in Rye Crust Recipe

INGREDIENTS: DOUGH: 1 package active dry yeast 1/2 cup + 1/2 cup warm water (no higher than 110 degrees) 1/3 cup caraway seeds 2 tablespoons dark molasses 3 cups dark rye flour + 1/2 teaspoon salt 1/2 to 1 cup (or more) all-purpose flour .

GLAZE: 1/2 cup firmly packed dark brown sugar 1 teaspoon dry mustard 1/4 teaspoon ground cloves 1 small (up to 5 pounds) fully-cooked, boneless pit or canned ham

DIRECTIONS>: In a large bowl or a stand mixer, dissolve yeast in 1/2 cup warm water. Add caraway seeds and mix well. Let stand 10 minutes.

Meanwhile, make the glaze by combining all the ingredients in a small bowl. Set aside.

Add remaining 1/2 cup warm water, molasses, rye flour and salt to yeast mixture, mixing well. Turn out onto a floured surface and knead in as much all-purpose flour as necessary to make a soft, nonsticky dough. Cover with plastic wrap and let rest 20 minutes.

Heat oven to 350 degrees. Roll rye bread dough on a floured surface or lightly floured parchment paper to an 18x10-inch (or larger, as necessary) rectangle. Don't roll the dough too thinly because it will tear and the glaze will leak out during baking.

Sprinkle 1 tablespoon brown sugar mixture in center of dough. Wipe away any gelatin from the ham and place on top of brown sugar. Sprinkle remaining brown sugar mixture over top of ham.

Fold dough over ham, completely encasing it in a single layer of dough. Trim excess dough and pinch together to seal. You can make decorations, if you like, with the excess dough -- roses, leaves or a braided trim. Place seam side down on a rack in a shallow foil-lined baking pan.

Brush with a lightly beaten egg white.

Bake 15 minutes per pound or until instant-read meat thermometer registers 140 degree. Remove from oven and let rest 10 minutes before slicing. Serve with horseradish sauce or mustard sauce.

Cutlet De Volaille with dried tomatoes/Kotlet de Volaille z suszonymi pomidorami

INGREDIENTS: • • • • • • •

• • •

4 chicken fillets (around 120 g each) oil toothpicks 60 g butter bread crumbs mixed with flour (3:1) 1 beaten egg 8 dried tomatoes (double the amount if they are small) 1 ½ cup mozzarella cheese salt and pepper to taste 2 tbsp green part of parsley

Directions: In a small bowl mix butter with mozzarella cheese and parsley. Add salt and pepper, divide in 8 and form butter “fingers”. Cover with foil and refrigerate. Cut the chicken breasts horizontally all the way through. This way from 4 chicken breasts you will have 8 pieces of fillets. Flatten chicken fillets between cling film, put one butter finger and piece of dried tomato on each and roll them around. Ends need to be secured too. Help yourself with toothpicks to keep the meat together if necessary. Dip them in the flour. Beat the egg, add salt and pepper and dip fillets in it. Roll them in the bread crumbs. Refrigerate for 1 hour. Heat up the oil and fry the cutlets till golden.

They taste perfect with mashed potatoes and light salad.

Smacznego!

Silesian potato dumplings (Kluski slaskie)

INGREDIENTS: • • •

2-3 lbs potatoes teaspoon salt potato starch (read recipe)

INSTRUCTIONS: Set a large pot of salted water on to boil. Cook 2 – 3 lbs peeled potatoes in salted water to cover until tender. Drain well and mash thoroughly until smooth and lump-free. Even out top of mashed potatoes in pot, and remove ¼ of them and set aside. Fill the empty space with an equal amount of potato flour level with the neighboring potatoes. Return to set-aside potatoes, sprinkle with 1 teaspoon salt and work ingredients into a uniform dough. Tear off pieces of dough and between palms dusted with potato flour roll snowball-fashion into plum-sized balls. Flatten slightly and with thumb make a depression at the center of each dumpling.

When all are made, transfer to boiling water.

When they float up, cook another 2-3 min.

Drain in colander and place on serving platter indented-side up. The indentation will catch the “goodies” – the skwarki (fried bacon or fatback nuggets) and/or fried onions and their drippings. Also good with stew, goulash and gravies of various kinds !

Ham Pudding Recipe/ Polish Budyn z Szynki

This recipe for Polish ham pudding or budyn z szynki makes good use of leftover ham. Serve it with mustard sauce or horseradish sauce.

The dish can be prepared ahead, refrigerated and baked before serving, or baked and reheated for a future meal with no loss in flavor. A nice variation is to add drained whole-kernel corn or cream-style corn. Here's a larger photo of ham pudding.

INGREDIENTS: 2 large russet potatoes, peeled, boiled and freshly mashed (no seasonings) 1 pound (about 3 cups) ground ham 2 tablespoons butter 1 small finely chopped onion 4 large eggs, separated 3/4 teaspoon salt (more or less depending on saltiness of ham) 1/2 teaspoon pepper Fine dry bread crumbs

DIRECTIONS: In a large bowl, mix together warm mashed potatoes and ground ham. Set aside.

Heat oven to 350 degrees. In a small skillet, saute onion in butter until translucent. Cool slightly.

Transfer to a small bowl and beat with an electric mixer egg yolks until thick and creamy. Add to ham mixture with salt and pepper and combine thoroughly.

With clean, dry beaters, whip the egg whites until stiff but not dry. Stir half into the ham mixture to lighten it. Then carefully fold in the rest of the egg whites, trying not to deflate them.

Grease a 1 1/2-quart lidded casserole with ham fat, bacon grease or butter and lightly coat with bread crumbs. Pour ham mixture into the prepared dish and cover. Place on a sheet pan and bake 45 minutes (longer if you've added creamstyle corn). If you like a browned top, remove the lid and broil for about 5 minutes.

Note: A nice variation is to add 1 small can creamstyle corn or 1 small can drained whole-kernel corn.

Polish Poppyseed Roll (Makowiec)

INGREDIENTS • • • • • • • • •

For the dough you will need: 1 package active dry yeast 2 cups warm milk 8 cups all purpose flour ¾ tsp sugar 1 tsp salt 5 eggs 1 stick butter, melted 2 cans prepared poppyseed filling

DIRECTIONS Dissolve the yeast in ½ cup of warm milk. In a large bowl mix the flour, sugar and salt until well blended. In a separate bowl beat the eggs. Add the yeast mixture, remaining milk and the butter and stir well.

Add the wet ingredients to the dry ingredients and stir until you have formed a sticky dough Grease a large bowl, then add the dough to this bowl. Sprinkle the dough with a small amount of flour, cover with a towel and let the dough rise in a warm place for one hour or until it has doubled in size.

How to Form the Poppyseed Roll Punch the dough down, and divide it in half. Turn the first half onto a floured surface. Roll the dough out into a large rectangle. Cover the dough with half the poppyseed filling, then roll the dough up like a jelly roll with the seam side facing down. Turn the ends under, and place the roll on a lined baking sheet.

Repeat these steps with the other roll. Allow the rolls to rise for 1 hour, or until they are doubled in size.

Baking the Poppyseed Roll Preheat the oven to 350 degrees. Brush the rolls with melted butter, then bake them on the baking sheet for 45 to 60 minutes. The rolls are done when they are a warm golden brown. Smacznego!

Polskie naleśniki (Polish pancakes)

Polish pancakes are very thin and they are served either with cheese, quark previously mixed with sugar, jam, fruits and powdered sugar or with meat and vegetables- all equally tasty..

INGREDIENTS: • (6 servings) • For Batter: • 2 eggs • 1 and 1/2 cup milk • 3 Tablespoons water • 1/2 cup sifted flour • 2 pinches salt For Cottage Cheese Filling: • 2 cups small curd cottage cheese • 2 egg yolks • 2 Tablespoons rich cream • 2 Tablespoons sugar • 1 pinch of salt • 1 drop of vanilla extract • Preheat oven to 250 degrees F.

PREPARE THE CREPE-LIKE PANCAKES: Beat eggs until light (about a minute). Add milk and water and beat again a few times. Add remaining ingredients and scrape sides. Heat small frying pan. Add a tablespoon of butter and roll around covering the entire pan. Add about 3 tablespoons of batter rolling it around to make it even. Cook the bottom side only over moderate heat. Remove from pan and place on large platter until ready to fill. Repeat until mix is all gone.

PREPARE THE FILLING: Add eggs and sugar to the cottage cheese and mix well. Add remaining ingredients and stir until just mixed. Put two heaping tablespoons of filling into each pancake. Roll up jelly roll style (ends can be tucked in if desired). Place into a buttered pan (9" x 13") and cover with foil. Put pan in oven for about 30 minutes.

Serve topped with sour cream if desired.

Smacznego!

Polish Cheesecake Recipes/ SERNIK

Polish cheesecake -- sernik -- is a dessert you will see no matter what part of Poland you happen to visit. But, as you might expect, there is an infinite number of varieties. Some are crustless, some have pastry crusts and yet others have a cookie or graham cracker crust. Sometimes they're baked in rectangular pans and sometimes in round pans. If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.

INGREDIENTS: CRUST: • 1 pound shortbread cookies or graham crackers (if using the latter, add 1/4 cup sugar) • 2 tablespoons melted butter.

FILLING: • 2 pounds dry curd or farmers cheese or ricotta • 8 ounces (2 sticks) butter, softened • 1 cup + 1 cup confectioners' sugar • 8 large eggs, separated • 2 heaping tablespoons all-purpose flour • 1 heaping tablespoon cornstarch • 1 level tablespoon baking powder • 1 teaspoon vanilla

PREPARATION: Crush cookie crumbs in a food processor. If using graham cracker crumbs, add 1/4 cup sugar. While processor is running, pour melted butter through the food shoot until crumbs begin to clump together. Pat crumbs into the bottom only of a 9inch-by-13-inch or a 10-inch springform pan.

Place in refrigerator while you prepare the filling.

Heat oven to 350 degrees. In a medium bowl, cream together butter and 1 cup confectioners' sugar until light and fluffy, then add half the cheese, mixing thoroughly.

In a separate large bowl, combine egg yolks with remaining 1 cup confectioners' sugar and add remaining cheese until well blended. Add cheesebutter mixture to egg-yolk mixture and beat until smooth. Sprinkle in flour, cornstarch, baking powder and vanilla, and mix until well incorporated.

In a clean, grease-free bowl, beat the egg whites until medium-stiff peaks form. Fold into cheese mixture, preserving as much volume as possible.

Remove prepared pan from refrigerator, place on a baking sheet and fill pan with cheese batter.

Bake 50-60 minutes or until golden brown and puffy, and center is just slightly jiggly. Cool completely on a wire rack, then refrigerate until ready to serve.

Polish Kolaczki

•

Ingredients

•

12 ounces of butter room temperature 8 ounces of cream cheese room temperature 1/4 teaspoon vanilla extract 3 cups all purpose flour 1 /2 teaspoon salt 14 ounces of pie filling confectioners' sugar

• • • • • •

HOW TO MAKE KOLACZKI DOUGH

THE

POLISH

In a large bowl, mix the butter and cream cheese until fluffy. Add in the vanilla and then sift three cups of flour and 1/2 teaspoon of salt to remove the clumps. Add a cup into the bowl at a time mixing well after each cup. Once all the flour is added, you can use your hands to mix it all together. Now, wrap up the dough in wax paper, and let it chill in the refrigerator for an hour.

HOW TO SHAPE AND FILL POLISH KOLACZKI Pre-heat the oven to 350 degrees. Cut the chilled dough into pieces. Then, get your filling ready. Roll a piece of dough into a ball, then, press your thumb into the center, creating a small dent. Fill the center with 1 teaspoon of filling. There are numerous shapes you can do when making these. You can try circles, squares, diamonds, and rolls.

How to Bake and Serve Polish Kolaczki After you are done, place them on a non-stick pan, or use a non-stick spray. Place them in the oven, and cook for 15-30 minutes, or until they start to turn brown and slightly crispy.

Once done, take them out of the oven, and let them sit for 10 minutes.

Move them to a serving plate and sprinkle with confectioners' sugar. If these are being kept for a few days, be sure and store them in the freezer.

Easter Babka Recipe / Babka Wielkanocna

•

This Polish Easter babka celebrates the return of the egg to the diet after the strictures of the Lenten fast. A mere 15 egg yolks are featured in this traditional recipe!

INGREDIENTS: • 1 cup milk • 3 1/3 cups all-purpose flour • 2 packages active dry yeast • 1/4 cup lukewarm water • 2/3 cup sugar • 2 teaspoons salt • 15 large egg yolks • 1 teaspoon vanilla • 1/4 teaspoon almond extract (optional) • 1/2 cup melted butter • 3/4 cup candied citrus rind (optional) • 1/2 cup chopped almonds (optional) • 1/3 cup light or dark raisins PREPARATION: Scald milk and pour into a large bowl or stand mixer bowl fitted with the paddle attachment. Add 3/4 cup of the flour, mixing well. Cool.

Dissolve yeast in lukewarm water 5 minutes. Add 1 tablespoon of the sugar and let stand 5 minutes. Add to cooled milk mixture, combining well. Cover and let rise until doubled.

In a separate large bowl, combine salt and egg yolks and beat until thick and lemon-colored, about 5 minutes. Add remaining sugar and extracts, mixing well. Combine egg mixture with risen milk mixture, beating thoroughly.

Add remaining flour and, using a wooden spoon, beat vigorously for 10 minutes or 7 minutes by machine with the paddle attachment. Add butter and continue to beat an additional 7-10 minutes. Beat in candied rind, almonds and raisins. Dough will be sticky. Scrape down sides, cover with greased plastic wrap and let rise until doubled in the same bowl. Punch down dough and let rise again until doubled.

Generously coat a 12-inch fluted babka pan or tube pan, or turk's head mold (turban mold) with cooking spray. Punch down dough and, using slightly dampened hands, transfer to prepared pan. Cover and let rise 1 hour or until dough fills the pan. Heat oven to 350 degrees.

Bake about 50 minutes or until instant-read thermometer registers 190 degrees or toothpick comes out clean. Cool in pan 10 minutes and invert onto rack to cool completely. Leave plain or dust with confectioners' sugar, if desired.

Pączki/ Doughnuts

Pączki (POHNCH-kee) are fried rounds of yeast dough with rosehip, prune, apricot, strawberry, raspberry or sweet cheese filling.

INGREDIENTS: • 1 1/2 cups warm milk (no warmer than 110 degrees) • 2 packages active dry yeast (remember to proof yeast before you begin) • 1/2 cup sugar • 4 ounces (1 stick) butter • 1 large room-temperature egg • 1 tablespoon brandy or rum • 1 teaspoon salt • 4 1/2 to 5 cups all-purpose flour • 1 gallon oil for deep frying • Granulated sugar (optional) • Confectioner's sugar (optional) • Fruit paste for filling (optional) DIRECTIONS: Add yeast to warm milk, stir to dissolve and set aside. In a large bowl or stand mixer fitted with the paddle attachment, cream together sugar and butter until fluffy. Beat in eggs, brandy and salt until well-incorporated.

Still using the paddle attachment, add 4 1/2 cups flour alternately with the milk-yeast mixture and beat for 5 or more minutes by machine and longer by hand until smooth. My grandmother used to beat the dough with a wooden spoon until it blistered. Dough will be very slack. If too soft, add remaining 1/2 cup flour, but no more.

Place dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours or follow this Quick Tip to cut the rise time.

Punch down and let rise again.

Heat oil to 350 degrees in large skillet or Dutch oven.

Place pączki top-side down (the dry side) in the oil a few at a time and fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. Make sure the oil doesn't get too hot so the exterior doesn't brown before the interior is done. Test a cool one to make sure it's cooked through. Adjust cooking time and oil heat accordingly.

Drain pączki on paper towels or brown paper bags, and roll in granulated sugar while still warm. Note: You can poke a hole in the side of the pączki and, using a pastry bag, squeeze in a dollop of the filling of choice. Then dust filled pączki with granulated sugar, confectioners' sugar or glaze.

Pączki don't keep well, so gobble them up the same day you make them or freeze.

Christmas poppy seed dessert/ Kutia

INGREDIENTS • 240 g (1 ½ cups) poppy seeds • 600 mlmilk • 200 g (1 cup) large grain pearled barley • 180 g (½ cup) honey • 100 g (⅔ cup) raisins • 50 g (⅓ cup) whole blanched almonds, toasted, coarsely crushed • 100 g (1 cup) walnuts, toasted • zest of 1 small lemon • zest of 1 small orange • 8 strips (30 g) of candied orange peel, chopped

DIRECTIONS: The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Soaking time 12 hours Chilling/freezing time 2-3 hours You will need to begin this recipe 1 day ahead. To get a fine, smooth result, a food grinder or meat mincer is essential.

Place the poppy seeds in a saucepan and add milk, stir, and bring to the boil over medium-high heat. Lower heat and simmer gently for 15 minutes, stirring frequently so the milk doesn’t burn, set aside until cool. Cover and leave to soak overnight in the fridge.

The next day, stir the soaked poppy seeds, pour out any excess liquid, then grind in a food grinder or meat mincer with the finest setting, or with the finest hole plate.

Place the barley in a heavy-based saucepan with 3 cups cold water. Bring to the boil then reduce heat to low and simmer, stirring frequently for 30 minutes, or until tender.

If the barley starts to dry out as it cooks, top up the water.

Drain and set aside to cool.

Chop the nuts together coarsely, setting a selection of the nuts, dried fruit and citrus zest and candied peel aside for garnish. Add the nuts, barley and all remaining ingredients to the poppy-seed paste. Stir together well and serve in bowls, topped with remaining nuts. Any leftovers are delicious eaten for breakfast.