Gołąbki, as that's how cabbage rolls are called in Poland, are perfect comfort food for early spring: the green of the cabbage invokes freshness we all so crave at this time of the year, and the earthy, steaming hot filling gives comfort, much sought after on still-chilly early spring days.
Much overdue article, as May is almost finished and the summer is about to start. Nonetheless, enjoy the flower photography. Never too much of flowers in life!
The symbol of Krakow with a few-centuries-old tradition. Introducing obwarzanek, my favourite bread from Krakow.
Apples, raisins and almonds packed into individual pastry cases, topped with almond crumble. Delish!
Starting a day from making a fire is a great lesson in patience: there is no place for anger, hurry or frustration there. Only acceptance of fire’s fickleness, its wayward nature will bring peace (and desired warmth).
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!
Take advantage of the pumpkin season and treat yourself with colours for lunch. Pumpkin is here to lighten up the November gloom. And don't forget the seeds!
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!
