160 Orzeszki, the Cutest Walnut Cookies
So here's a cookie that looks like a walnut and tastes like one, too! Not too tricky to make, they only require a loving touch and a little patience.
So here's a cookie that looks like a walnut and tastes like one, too! Not too tricky to make, they only require a loving touch and a little patience.
My kitchen smelled divine when I baked kleicha: the irresistible, faint scent of the proofing pastry exploded in the oven and filled the house with the velvety, comforting smell of spices. I thought cinnamon was the ultimate comfort spice, but now, I think, I have to adjust my opinion. Cardamom is beautiful!
When maple syrup is out of reach, this apple, orange and ginger compote is ready to save your morning pancakes.
Introducing strucla makowa, probably the most beloved (if not always realised) cake in Poland, which - if made well - will steal your heart immediately.
So here's a cookie that looks like a walnut and tastes like one, too! Not too tricky to make, they only require a loving touch and a little patience.
My kitchen smelled divine when I baked kleicha: the irresistible, faint scent of the proofing pastry exploded in the oven and filled the house with the velvety, comforting smell of spices. I thought cinnamon was the ultimate comfort spice, but now, I think, I have to adjust my opinion. Cardamom is beautiful!
Soft pastry on the bottom, woodruff-infused apples and peaches and a light buttery crumble. I had it for breakfast, lunch and dinner on the day it was baked. No regrets.
To make a decent flatbread is fairly easy. To make a great one - takes mastery that comes from experience. Don't be disheartened, then, if the first batch of the flatbreads you attempt to produce turns out to be a total disaster. Eat it anyway!
My sister's homegrown tomatoes, a bit of olive oil, a bit of onion, salt, pepper and the star of the show, ground ivy - and the perfect summer salad is ready!
Before strawberries disappear completely this year, here's a recipe for an old-time classic, a dish that many kids in Poland know all too well - and either love or hate.
This year marks my first ever dandelion foraging and jelly making, and I tell you what - as labour-intensive as the process of dandelion preserving is, I'm definitely going to do it next year, too!
Wildflowers exploded on the meadows, and it proved very difficult to ignore their alluring beauty. Below, the recipe for buttery shortbread biscuits with cornflower petals. If they don’t say ‘summer is here’, what does? Happy baking!