About the author

Originally from London, I moved to Poland to absorb as much of the culture as humanly posssible. Maybe the biggest influence on me has been the food and I credit my adopted babcia, (Polish for grandmother) Ania, with much of the information here. I lived in Zielona Gora and Szklarska Poreba which are in the west and south-west of Poland respectively.
Please feel free to leave any comments or visit my other site An Englishman in Poland

Monday, 17 November 2008

Send me your recipes, photos, interesting information

From the simplest to the most complex of recipes.
Perhaps it is just one photo of something food related you took while in Poland.
Maybe someone told you a little bit of information about the culinary traditions of the Polish.

Whatever it is as long as it is vaguely linked to the subjects found here, send it to me and I will publish it here with credit to the sender.

Send to

polishrecipes@gmail.com

Get cracking!

Tuesday, 11 November 2008

Budyn - Polish custard

Inevitably there was bound to be something I found myself yearning for while living here in Poland. I always felt there was something missing when trying out all the different varieties of cakes, doughnuts etc. Then it hit me...I was so used to any kind of dessert in England being drowned in yellow custard that the lack thereof started to upset me.

I set out to find a suitable substitute for the largely favoured mono-flavoured custard that I had been brought up on but in fact I ended up discovering something so much more! I discovered Budyn (pronounced boodinn and sounds not too dissimilar to pudding)

Perhaps the multitude of visually stunning packages on offer elevates the whole experience to a level I never attained when opening a boring can of ambrosia custard, who knows?

I also discovered it can be used in other ways (see my sernik recipe) and so a tasting adventure began.




Why have the brand 'Emix' decided to use tiny elves to sell their Budyn?


How to make Budyn















If you can not understand Polish then do not fret. I have not seen or been told formal translation of the accepted Budyn preparation technique but by understanding the odd few words above and of course the amazingly colourful pictures, I can give you a brief method for producing top quality Polish flavoured custard.


1. Mix powdered mixture with 0.5l (about a pint for Brits, including me, who hang on desperately to Imperial measurements) of cold milk and add 2 tablespoons of sugar (or perhaps artificial sweeteners).


2. Put in pot and heat. Add teaspoon of butter (optional) and continually stir.






















(NB. I do not understand step 3 and so ignore it but it does not seem to make a difference. I have a feeling it might be that the mixture made in step one is not totally put in at one go and this step involves adding the rest once the butter is melted? If anybody wants to help with translation then feel free to leave comment.


3. Stir until becomes thick (approximately 3-4mins)










What is your favourite budyn flavour? Coconut, Chocolate, cream (reminds me of school dinner custard), vanilla, peach? Leave a comment and let me know.

Thanks to Monika S. for providing endless supply of budyn.