Perfect for an Easter Brunch and ready in only 20 minutes.
Category: Poland
Faworki, Chrust, Angel Wings
Known by many names, meaning dried twigs or brushwood, Chrust, Faworki or Angel Wings, these little, powdered sugar treats appear en masse in the last week of Carnival, just before Lent. Trays piled high with Faworki and Pączki fill the supermarkets and bakeries for Tłusty Czwartek or Fat Thursday. Faworki are also very popular in areas of the U.S….
Sauerkraut with peas and mushrooms
I planned to write and publish this recipe before Christmas, instead, I got caught up in Christmas preparations combined with a bad case of cold. Still, better late than never and sauerkraut is winter food anyway so it’s the perfect time for you to try it. I always associate this dish with Christmas, especially with Christmas Eve….
Szarlotka (Polish apple cake)
This Polish version of an apple cake tastes best when served warm with a scoop of vanilla ice.
Babka (Yeast Cake with Raisins)
This cake is traditionally baked in the Christian regions of Eastern Europe for Easter and is one of the typical Easter foods being blessed on Holy Saturday. The blessing of the Easter food, or the “Swieconka” is a tradition dear to the heart of every Pole. Being deeply religious, he is grateful to God for…
Zurek (Polish Easter Soup) Part 2
The sour flour for my Polish Easter Soup is now ready. Here you can read again how I did it. After the fermentation process was finished, I let the liquid pass through a sieve and stored it in the refrigerator in a jar. Now, I’m going on with the cooking of my Polish Easter Soup. I wish you all…
Zurek (Polish Easter Soup) Part 1
Easter is around the corner and it is time that I begin with the preparation of zurek. For centuries, zurek was a poor people ‘s meal in Upper Silesia (today’s Poland). Today, it belongs to the classic Polish cuisine and is often served for Easter. Perhaps that is why this soup is known in the…
Hearty Polish Cassoulet (Fasolka po Bretonsku)
Fasolka po Bretońsku means beans in Bretonian style and is a traditional dish of Polish cuisine. Whether this Cassoulet actually came from Brittany to Poland, can no longer be traced, but it certainly originated in France. As with many traditional dishes, the Cassoulet also has many variations. Mine is refined with white wine. However, one…
Classic Polish vegetable salad (Tradycyjna salatka jarzynowa)
This dish brings back childhood memories. My Grandmother has served this salad at every family celebration. The ingredients grew in her fruit and vegetable garden. Her chickens provided fresh eggs. The salad likes to be prepared a day in advance, so that it can “ripen” overnight in the refrigerator. It tastes best with grilled meats. I…
