tag:blogger.com,1999:blog-90011473562420286352024-02-07T19:27:11.057-08:00Polish food and recipesA collection of home recipes, information and photos of Polish foodjw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-9001147356242028635.post-90262398677351657272018-09-12T08:15:00.002-07:002018-09-15T11:54:13.944-07:00 Żubrówka - my favourite polish vodka<br />
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Having bartended at cocktail bars in London when someone asks for you to give them the best vodka on offer, Belvedere would be in the top 2 or 3. Many VIP events are marked with magnums of Polish Belvedere being swung around and is known for its purity and quality as a product......but I find that quite boring.<br />
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I had a bottle of <span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">żubrówka </span>sitting on the shelf and it would never get ordered but I would steer people towards it tempting them with something different and it never failed to get positive reactions. This vodka is unique in that a particular type of grass is used only found in one place and it is infused over a long period of time and can not be imitated. In English it would be called bison grass hence the picture of the bison on the bottle, the Zubr (bison in Polish) imparts strength on those that drink it.</div>
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Served cold on its own you can appreciate the special flavour and is quite satisfying. However, when paired with apple juice (szarlotka, polish for apple pie) it becomes dangerously easy to drink a whole bottle without even realising it, truly a match made in heaven. In the UK we would call it a frisky bison.</div>
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You may come across other bottles of liquor with the <span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">żubrówka</span> name but that is just because the name is not protected. Trust me, you need to get the real deal but I believe there is a part of the bison grass that is a chemical found in tobacco and the original is prohibited in the States.</div>
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To go one step further there is an elegant modification to the frisky bison created by Tony Kerr in 1999. I used to offer it as a special cocktail, very female friendly but absolutely delicious.</div>
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Recipe for Funky Bison</div>
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60ml Zubrowka</div>
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7 Mint leaves</div>
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30ml Apple schnapps</div>
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30ml Cloudy apple juice</div>
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15ml Lime juice</div>
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7.5ml Gomme sugar syrup</div>
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Bruise the mint by hand and put in shaker, add the ingredients and shake with ice then double strain into a cold martini glass. Garnish with a slice of apple.</div>
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Personally, I prefer drinking a shot of cold zubrowka and then drinking a sip of apple juice. You get to appreciate the vodka on its own but still enjoy the marrying of the two together.</div>
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How do you prefer to drink it? Any other mixers or methods?</div>
jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com5tag:blogger.com,1999:blog-9001147356242028635.post-9259232790834281392018-09-11T03:37:00.002-07:002018-09-11T06:27:28.700-07:00Interview about living in PolandExpats are basically people who have uprooted and settled either temporarily or permanently in a different country.<br />
This first influenced me as my parents moved from Ireland to England in the 60's and became expats. I get the impression that when people become expats they become more patriotic in general to keep that bond with home so I grew up in a fiercely Irish household. Similarly, I find myself obsessing about English, Irish subjects more so since moving to Poland.<br />
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<a href="http://www.expatinterviews.com/poland/john-connolly.html">Check out my interview</a> with a site that revolves around expats and their experiences. I think its fascinating reading about how people integrate in new societies and the effects it has on themselves.<br />
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www.expatinterviews.comjw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com2tag:blogger.com,1999:blog-9001147356242028635.post-59861600854227651122018-09-05T14:40:00.000-07:002018-09-05T14:48:26.962-07:00Dough recipe for Pierogi Not a very complicated dough at all, unleavened.<br />
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Ingredients:<br />
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Flour (14oz)<br />
Egg (1)<br />
lukewarm water (until desired)<br />
salt (pinch)<br />
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Method:<br />
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On a pastry board mix flour, egg and salt. Slowly add water bit by bit while kneading. Keep adding more until the dough does not stick to the pastry board or hand.<br />
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Divide the dough into 4 parts and roll each one out thinly (about 1-2mm).<br />
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Using a wine glass with a 2.5 inch diameter (approx), cut circles out of the dough.<br />
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Then the filling can be put in the middle (about a teaspoon full) and the edges firmly pressed together when it is folded over to be cooked in boiling water for 5 minutes or so.<br />
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<a href="https://polishfoodrecipes.blogspot.com/2007/07/uszka.html">This can also be the recipe for uszka dough</a><br />
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<br />jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com1tag:blogger.com,1999:blog-9001147356242028635.post-18434336459118615772009-05-08T18:12:00.000-07:002009-05-09T06:32:55.483-07:00Kopytka (little hoof dumplings) recipe<img id="BLOGGER_PHOTO_ID_5333804046091825250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5JxPQpdJt0NIB4sAFTNahWHrJcCUgpOlS2Ei0HGDRX9VV_x2vexgnissCWrB1gcNvpejCyCSNUDSInSiboEG0cd5v_njImt8L5_S1nbP6s0SGhig6MRO4QbrqJgHImitNNenRx1xQQc/s400/kopytka-polish-dumpling+(1+of+1).jpg" border="0" /><br /><div><div>As I explained in the article on <a href="http://polishfoodrecipes.blogspot.com/2007/08/pierogi-ruskie-polish-dumplings-russian.html"><em><span class="blsp-spelling-error" id="SPELLING_ERROR_0">pierogi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ruskie</span></em></a> dumplings do not feature largely in the British cuisine and I have had little exposure to them even in foreign dishes.</div><div><br />Dumplings are lumps of various filled or empty doughs and can either be cooked in soups/casseroles or water. Whereas I had experienced dumplings cooked in thicker sauces, <em>ravioli</em> for example, I was introduced to the type cooked in water for the first time in Poland. To me the slimy texture of dumplings cooked in water feels wrong. I much prefer <a href="http://polishfoodrecipes.blogspot.com/2007/08/pierogi-ruskie-polish-dumplings-russian.html"><em><span class="blsp-spelling-error" id="SPELLING_ERROR_2">pierogi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ruskie</span></em></a><em> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">od</span></em> <em><span class="blsp-spelling-error" id="SPELLING_ERROR_5">smażone</span></em> (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">sma</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_7">shoan</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_8">ay</span>), or fried. </div><div></div><div><a href="http://twitpic.com/4ucat">click for twitpic of recent pierogi ruskie with skwarki </a>in london <a title="Share photos on twitter with Twitpic" href="http://twitpic.com/4ucat"><img height="150" alt="Share photos on twitter with Twitpic" src="http://twitpic.com/show/thumb/4ucat.jpg" width="150" /></a><br /><br /></div><img id="BLOGGER_PHOTO_ID_5333804234830583362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc0zsEIZ7pe0IJAyGuMvryATYlfrR6YFWZQbGVAq20jQK-gGt3n_ubQSWV0XmfXq1Ml5_CKfDHvjhTlslzCk5-Eo5pexm-ImNndxHsBvT0hskJLbUKrN9emXCtIoGrmIc7R030MWyksw/s400/kopytka-polish-dumpling+(2+of+4).jpg" border="0" />However, I found myself increasingly growing fond of one type of dumpling called <em><span class="blsp-spelling-error" id="SPELLING_ERROR_9">kopytka</span></em> (<span class="blsp-spelling-error" id="SPELLING_ERROR_10">kow</span>-pit-<span class="blsp-spelling-error" id="SPELLING_ERROR_11">kar</span>) which derives it's name from the shape as it resembles hooves of one ruminant or another. It consists mainly of a potato based dough with flour and is quite bland but the secret is in it's topping.<br /><em><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Pierogi</span></em> in general can be likened to ravioli in all but the fact it is cooked in a sauce and not just water and keeping with the Italian theme, <em><span class="blsp-spelling-error" id="SPELLING_ERROR_13">kopytka</span></em> can be compared with <em>gnocchi</em> which too wonderfully derives it's name by it's physical appearance, lump.<br /><br /><em><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Kopytka</span></em> recipe<br /><br />What you need for dough<br /><ul><li>Potatoes (about 5 medium sized)</li><br /><br /><li>An egg</li><br /><br /><li>Flour (about a cup and a half but probably more)</li><br /><br /><li>Salt</li></ul><br /><br /><p>for topping #1</p><ul><li>Breadcrumbs (1/2 cup)</li><br /><br /><li>Butter (3 tbsp)</li><br /><br /><li>Sugar (optional)<br /></li></ul><p>for topping #2 (also known as <em><span class="blsp-spelling-error" id="SPELLING_ERROR_15">skwarki</span></em>)<br /></p><ul><li>Generally any type of bacon, the fattier and smoked will give more taste.</li><br /><br /><li>Onion (1)</li><br /><br /><li>Butter (3 tbsp)<br /></li></ul><p>What you do:</p><ol><li>Peel and boil potatoes until cooked and tender.<br /></li><li>Mash thoroughly and leave to go cold.<br /></li><li>Add egg and add some flour, start to mix it all and add more and more flour until all the dough is not sticky to touch.<br /></li><li>Flour a large board and roll out the dough into a snake shape about an inch high and thick.<br /><br /><img id="BLOGGER_PHOTO_ID_5333804302494743074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 368px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZLQMFIUJXLW7ksmDSLPNOlIpmO9kH1PkyA_gFRyFWktjnXRKOsoEsdzwD__BLZo8BH1M8CSbur0-kMv0__Qd-7OiUhpUwFvDsuq_KqIlkgWG2HTPX6-QzLLYryTFp75z_FALmXUinZk/s400/kopytka-polish-dumpling+(3+of+4).jpg" border="0" /></li><li>Cut into diamond shapes that resemble hooves (otherwise it's not truly <em><span class="blsp-spelling-error" id="SPELLING_ERROR_16">kopytka</span></em>).<br /></li><li>Boil a large pot of salted water with a little oil <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAu2S3plMICjxMxj6Oai7YuzMNIRRCYVoQDJYC2WGeOvudJnVqAqMTuz5Vv1o4EGP5HeibjINWr_IcMzSQ3x8i4T3eeCIQ2EyFl4mPiWcMsMRO-SmfH8dKkVnPKs_rWJ_kT2FO_-IsWQ/s1600-h/kopytka-polish-dumpling+(4+of+4).jpg"><img id="BLOGGER_PHOTO_ID_5333806064219514674" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAu2S3plMICjxMxj6Oai7YuzMNIRRCYVoQDJYC2WGeOvudJnVqAqMTuz5Vv1o4EGP5HeibjINWr_IcMzSQ3x8i4T3eeCIQ2EyFl4mPiWcMsMRO-SmfH8dKkVnPKs_rWJ_kT2FO_-IsWQ/s200/kopytka-polish-dumpling+(4+of+4).jpg" border="0" /></a><br /><br /></li><li>Add <em><span class="blsp-spelling-error" id="SPELLING_ERROR_17">kopytka</span></em> (do not overcrowd pot).</li><br /><li>After they start to float, give them extra few minutes then remove to strain<br /></li><li>Add topping of your choice</li></ol><br /><p>Topping #1</p><ol><li>Basically just fry breadcrumbs in melted butter until golden. It should be moist yet crumbly.<br /></li></ol><p>Incidentally this topping goes well on vegetables such as boiled green beans or cauliflower with a dinner, <em><span class="blsp-spelling-error" id="SPELLING_ERROR_18">obiad</span></em>).</p><p><em><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Skwarki</span> </em>topping.</p><ol><li>Cube or finely chop bacon and onion<br /></li><li>Melt butter<br /></li><li>Saute onion and bacon until browned.</li></ol><br /><p>This recipe is so easy with minimal ingredients, the hardest part is making perfectly shaped dough. </p><p>I can imagine that this is a recipe borne out of hard times, when food was scarce and a copious amount of ingenuity was needed to stave off culinary boredom. Growing up having Irish parents I have overdosed on potatoes in every way I thought possible but I think employing potatoes in this way is highly laudable.</p><br /><p>I believe thinking about this spurred me on to try and introduce a bit of originality into my own culinary skills. Buckwheat groats are popular in Polish cooking and I decided to use buckwheat flour instead of white flour when making <em><span class="blsp-spelling-error" id="SPELLING_ERROR_20">kopytka</span></em> one day (By the way buckwheat flour is not used widely in preparing Polish dishes, I never knew you could get that type of flour until I saw it on a shelf in the shop). The flour has a supposedly sweet taste and I imagined some incredibly looking speckled masterpieces being the result of this amazing twist. However my <em><span class="blsp-spelling-error" id="SPELLING_ERROR_21">kopytka</span> </em>turned out the colour of brain and since my dough shaping skills are still ashamedly inferior, looked like brain also unlike the masterclass displayed by <span class="blsp-spelling-error" id="SPELLING_ERROR_22">babcja</span> Ania. </p><br /><p><a href="http://twitpic.com/4ub08">click here for <span class="blsp-spelling-error" id="SPELLING_ERROR_23">twitpick</span> photo of <span class="blsp-spelling-error" id="SPELLING_ERROR_24">kopytka</span></a> looking like brain.<br /><br /><a title="Share photos on twitter with Twitpic" href="http://twitpic.com/4ub08"><img height="150" alt="Share photos on twitter with Twitpic" src="http://twitpic.com/show/thumb/4ub08.jpg" width="150" /></a><br /><br /></p><img id="BLOGGER_PHOTO_ID_5333804136724716690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 288px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2w_a7T0PeNAId__DVOjJaWwc7nBwK4jRazZ3j55JtyE46Gf0viL0Tv75EjqD1NM6bF2XU8_9-uK9mxEbSAIqPq3jEIjaRUu2lwuLxIGoPGSWS50QbR_vAUjjh_aByMcmxWYknqXYzzoE/s400/kopytka-polish-dumpling+(1+of+4).jpg" border="0" /> There are quite a few names for very similar things in this topic which I hope readers will leave a little 'lump' of their insight before 'hoofing' it away to another site to make things a cit clearer.</div><br /><div><em><span class="blsp-spelling-error" id="SPELLING_ERROR_25">Kopytka</span></em> is the name for hoof shaped potato dumplings with no filling. <em><span class="blsp-spelling-error" id="SPELLING_ERROR_26">Kluski</span></em> is a broader term for dumplings without fillings of which there are several types. One type are <em><span class="blsp-spelling-error" id="SPELLING_ERROR_27">Kluski</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_28">śląskie</span></em> (<span class="blsp-spelling-error" id="SPELLING_ERROR_29">silesian</span>) which are round with a dimple on one side and these are made with raw potato as opposed to cooked in <em><span class="blsp-spelling-error" id="SPELLING_ERROR_30">kopytka</span></em>. But what is different about <em><span class="blsp-spelling-error" id="SPELLING_ERROR_31">Kluchy</span> z ł<span class="blsp-spelling-error" id="SPELLING_ERROR_32">acha</span></em>, <em><span class="blsp-spelling-error" id="SPELLING_ERROR_33">pyzy</span></em>, <em><span class="blsp-spelling-error" id="SPELLING_ERROR_34">kluski</span></em> <em><span class="blsp-spelling-error" id="SPELLING_ERROR_35">drożdżowe</span></em> or <em><span class="blsp-spelling-error" id="SPELLING_ERROR_36">kluski</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_37">na</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_38">parze</span></em> and then there are <em><span class="blsp-spelling-error" id="SPELLING_ERROR_39">knedle</span></em>?<br /><br /><br /><p>On a similar note there are <em><span class="blsp-spelling-error" id="SPELLING_ERROR_40">pierogi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_41">leniwe</span></em> (lazy <span class="blsp-spelling-error" id="SPELLING_ERROR_42">pierogi</span>). I like the no nonsense straight names that can be given to Polish things. <span class="blsp-spelling-error" id="SPELLING_ERROR_43">Pierogi</span> are like parcels with fillings but if you you are in a sloth-like mood you can just mix in the filling (cheese) into the dough. Why waste time? </p><br /><p>Anyway my favourite adverts on Polish television involve anthropomorphizing food produce in the <span class="blsp-spelling-error" id="SPELLING_ERROR_44">Biedronka</span> series. In the one below I was sure that they were <em><span class="blsp-spelling-error" id="SPELLING_ERROR_45">pierogi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_46">leniwe</span></em> but they look like <em><span class="blsp-spelling-error" id="SPELLING_ERROR_47">kopytka</span></em> and I am confused what <em><span class="blsp-spelling-error" id="SPELLING_ERROR_48">pierogi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_49">leniwe</span></em> should look like. From what I have seen they are the same shape as <span class="blsp-spelling-error" id="SPELLING_ERROR_50">kopytka</span> and have the same fried breadcrumb topping. Is literally the only difference the fact that white cheese has been mixed with the potato dough? If so what a nightmare if your allergic to white cheese and have to choose between seemingly identical looking dishes. </p><p>Kopytka are really filling but a few of them are a nice accompaniment to some meat (especially to bolster the protein content of the meal). Why not try them yourself, they are extremely easy with common, default ingredients and you feel like you are really cooking because you get your hands full of dough. One day I will fry them and see about kopytka without that dodgy texture but I have <a href="http://polishfoodrecipes.blogspot.com/2007/08/pierogi-ruskie-polish-dumplings-russian.html">pierogi ruskie od smażone</a> so i'm happy to leave leave it as it should be traditionally...slimy but delicious.<br /><br /><object height="405" width="500"><param name="movie" value="http://www.youtube.com/v/7nSK7HGIuhQ&hl=en&fs=1&rel=0&color1=0x234900&color2=0x4e9e00&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><br /><br /><embed src="http://www.youtube.com/v/7nSK7HGIuhQ&hl=en&fs=1&rel=0&color1=0x234900&color2=0x4e9e00&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /></p></div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com19tag:blogger.com,1999:blog-9001147356242028635.post-73550078344406888372009-04-30T08:19:00.000-07:002009-04-30T09:30:07.623-07:00Polish bread - chleb<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPJ8TlYL7E8auSQUxWjPtPM8zTEGx_hvBplcs6ChqETC41NWPWYoAeMkLKMgMAt_NSM9M1oXqtlSs0ltkNWyz1BVgpjqWYImyj9b6xeNOG0ho_uj0jdGiQmkgb4ePhA3jtYCZFOK9wQc/s1600-h/chleb-1.jpg"><img id="BLOGGER_PHOTO_ID_5330517174384504178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 278px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPJ8TlYL7E8auSQUxWjPtPM8zTEGx_hvBplcs6ChqETC41NWPWYoAeMkLKMgMAt_NSM9M1oXqtlSs0ltkNWyz1BVgpjqWYImyj9b6xeNOG0ho_uj0jdGiQmkgb4ePhA3jtYCZFOK9wQc/s400/chleb-1.jpg" border="0" /></a><br /><div>My first impression of Polish bread was not a good one. I am a big fan of all types but my digestive system was not accustomed to the basic differences between bread I grew up with in London and the bread I encountered in Poland. I am not sure what exactly caused the insane bloating I experienced, I heard maybe the higher rye to wheat content, but it made me extremely uncomfortable and I probably came across rude by refusing to eat a lot of it. The people of Poland are the largest consumers of bread in Europe and they take it very seriously. Many meals are accompanied by bread (e.g. <a href="http://polishfoodrecipes.blogspot.com/2007/07/bigos-hunters-stew-recipe.html">bigos</a> or <a href="http://polishfoodrecipes.blogspot.com/2009/04/fasolka-po-bretonsku-recipe-baked-bean.html">fasolka po bretonsku</a>), and there are a great deal of different varieties and types. In fact, once my innards became accustomed to the change I found it quite boring upon returning to London to find a pathetic variety of breads on offer compared with Poland. For instance, I find it hard to find some of the heavier, harder very dark types of bread which are popular in Poland.</div><div></div><br /><div>The biggest difference I noticed was how I had always assumed that the standard loafs of bread found in shops in London are a specialist type of bread in Poland. Known as 'toast bread' in Poland, it was initially a matter of some confusion as this was the default bread for me, the only choice being white or brown. In Poland however this type of bread was not standard and is employed for quite a specific purpose.....making toast. Quite logical really as it's shape is obviously a perfect match for the toaster. The square shaped toast bread makes packing sandwiches much more efficient which might also explain this particular type of breads popularity in England as Polish sandwiches are different (see kanapka).</div><div></div><br /><div>Polish bread is one thing I have heard that Poles living outside of Poland miss a great deal, especially in England probably due to the dominance of toast bread but one type of bread which is greatly appreciated by them is Irish soda bread which is compared very favourably to their own and incidentally is one of my favourite breads also.</div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com4tag:blogger.com,1999:blog-9001147356242028635.post-53817496566733536612009-04-24T12:25:00.000-07:002009-04-24T13:41:25.481-07:00Fasolka po bretońsku recipe - baked bean and meat stew<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlojH4ueSze1-S1kfQTYCf1XlZTG9IGzaPmD0m35oHkFnyQLsakqAEn9FmM9NEDlwMYsSlo-9H4xaSickwHR1tfmsoVQApTVkNpmS1r9jy7Zsg5Me3_rEcVlmuWYH6JODC-jwyLXpOZq8/s1600-h/fasolka-1.jpg"><img id="BLOGGER_PHOTO_ID_5328359041691916354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlojH4ueSze1-S1kfQTYCf1XlZTG9IGzaPmD0m35oHkFnyQLsakqAEn9FmM9NEDlwMYsSlo-9H4xaSickwHR1tfmsoVQApTVkNpmS1r9jy7Zsg5Me3_rEcVlmuWYH6JODC-jwyLXpOZq8/s400/fasolka-1.jpg" border="0" /></a><br /><div><em>Mr Bean </em>is still very popular in Poland. I initially learnt the Polish word for bean, fasola, because it is called <em>Jaś Fasola</em> or John Bean and there were a few jokes made since my name is John and I come from England....I guess it was one of those jokes which did not translate well!<br /></div><div>Anyway I thought this dish was called 'beans in a British style' for ages because I mistranslated bretonsku and got really excited for some reason whenever it popped up. Breton beans are a more accurate translation and Bretons are a group associated more with France but do have a history intertwined with England (<a href="http://en.wikipedia.org/wiki/Bretons">More information on Bretons</a>). Furthermore baked beans are an integral part of British cuisine so I still have a right to get excited about this dish as a Polish version of what I had on toast, on jacket potatoes and part of fried breakfast for years.<br /></div><div>The Polish version has meat (usually pork, sausage-<em>kielbasa,</em> or bacon-<em>Boczek)</em> which adds an extra dimension of flavour and so is also known as a cheap meat and bean stew ideally suited for students. It is quite easy to get bored of the English baked beans on toast so this is a more flexible (and healthier) alternative.<br /></div><div>It is a good idea to make this in larger quantities, it can always be frozen.</div><div><br /> </div><div><strong>What you need</strong></div><ul><li>Large white beans (A large pot full or around a kilogram, dry)<br /></li><li>Pork/bacon (boczek is fattier and gives more taste but you can use leaner pork) 3/4kg<br /></li><li>Polish sausage (kielbasa) 1/2kg<br /></li><li>Large onion (1)<br /></li><li>Tomato ketchup (2tbsp)<br /></li><li>Tomato paste (1 tbsp)<br /></li><li>Flour (2 tbsp)<br /></li><li>Vegeta (basically just a seasoning of different spices/herbs/vegetables)<br /></li><li>Salt and pepper, paprika, oregano</li></ul><p><strong>What you do</strong></p><ol><li>Soak the beans (dry sort) overnight in plenty of water.<br /></li><li>Throw away any beans that float on the surface<br /></li><li>Add generous amount of vegetta seasoning to the water and beans (keep same water that beans soaked in overnight). Bring to the boil, cover and simmer for about hour and half (do not overcook)<br /></li><li>To make the sauce dice the onion and brown in a large pan with some oil, vegeta spices, salt and pepper.<br /></li><li>Dice pork and add to pan with some more spices/seasoning and paprika. Stir and cook on low heat for 5mins or so depending on size of meat.<br /></li><li>Dice kielbasa, add to pan and stir. Leave on low heat for about 1/2 hour to 3/4 hour. Add extra water to prevent meat burning.<br /></li><li>Check beans by trying. Most likely need longer than sauce in pan.<br /></li><li>Take pan off heat after 3/4 hour and stir in ketchup and tomato paste (ensure after taking pan off heat)<br /></li><li>Add mixture in pan to beans and water in pot and stir thoroughly.<br /></li><li>Season to taste, add oregano (perhaps 1/2 tbsp).<br /></li><li>Thicken by mixing flour and water in cup and then adding to pot<br /></li><li>Cover and heat for 5 mins after thorough stir<br /></li><li>Serve with fresh bread </li></ol></div><div><img id="BLOGGER_PHOTO_ID_5328359295268021746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 238px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvl9YM65WJXmzTk60T59n6YWvFoRixsWxW0AiqCy9kfut2SUlHmck7NxpBpnmLdYugjY4acH0ZYAD5i6umx848lCK0FCKr6_YzryPSAuGQXI0XUyukhaULirrQtyZ5mevdSgFG2ivvUk/s320/polishbakedbeans-58.jpg" border="0" /></div><br />But I found these in a local supermarket so it looks like Heinz have infiltrated the market with their over-sugared chemical version here also.jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com5tag:blogger.com,1999:blog-9001147356242028635.post-32099388532229917522009-04-07T06:34:00.000-07:002009-05-07T07:09:41.745-07:00Polish food photosA big thank you to Link Robertson for these wonderful images of some of his experiences in Poland. Link is an American planning to settle in Poland and teach in Warsaw.<br />Currently his favourite dishes are <span class="blsp-spelling-error" id="SPELLING_ERROR_0">zurek</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">placky</span> z <span class="blsp-spelling-error" id="SPELLING_ERROR_2">gulasz</span>. However if Link is like me my favourite dish changed depending on what I tried that day.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgLYeVWYEmHvRNIM4aT8FLuchmkkR4pq_iReVJqXtWdus3Q0QslxlztX-hro7cK1qr8BNsQWlavDX8RKJYVkoYVBPql_pr4VkYlolFfVpDqfLfHI22qmN3tUE02quMGW2qfsZjjYQ1qM/s1600-h/pastedGraphic%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5321943539289517842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgLYeVWYEmHvRNIM4aT8FLuchmkkR4pq_iReVJqXtWdus3Q0QslxlztX-hro7cK1qr8BNsQWlavDX8RKJYVkoYVBPql_pr4VkYlolFfVpDqfLfHI22qmN3tUE02quMGW2qfsZjjYQ1qM/s320/pastedGraphic%5B1%5D.jpg" border="0" /></a> <a href="http://polishfoodrecipes.blogspot.com/2007/08/pierogi-ruskie-polish-dumplings-russian.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Pierogi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ruskie</span></a> with cubes of fried bacon. The name of this has caused so much controversy as can be seen by my <a href="http://polishfoodrecipes.blogspot.com/2007/08/pierogi-ruskie-polish-dumplings-russian.html">article</a> on them.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5lIjG9nvXDYbaF1e3n1tUz-VVScrPtTZx7rn0V0r2Kng_w0tczMBQrmyPEgGTISZL5Ay926xA0qUZiUoNqgnDwp6Ew8FLmjh7-SWon0i2jMHbq4UfSAgW4s80CLmdA8FG18NZGL3A4w/s1600-h/IMG_1249.jpg"><img id="BLOGGER_PHOTO_ID_5321943480989793634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5lIjG9nvXDYbaF1e3n1tUz-VVScrPtTZx7rn0V0r2Kng_w0tczMBQrmyPEgGTISZL5Ay926xA0qUZiUoNqgnDwp6Ew8FLmjh7-SWon0i2jMHbq4UfSAgW4s80CLmdA8FG18NZGL3A4w/s320/IMG_1249.jpg" border="0" /></a> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Zywiec</span> (soft g, <em><span class="blsp-spelling-error" id="SPELLING_ERROR_6">gi</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_7">vee</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_8">itz</span></em>) is probably the most famous beer (for foreigners) as it has advertising and marketing on everything (I thought <span class="blsp-spelling-error" id="SPELLING_ERROR_9">carlseberg</span> was bad in London). But it is not the most flavoursome or strongest and did not see it being popular amongst the natives. My personal favourite is <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Warka</span> strong and as the name implies...blows your head off! 8 percent sweet nectar in a gold can. (I do not work for their PR department by the way).<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJz3c224YrZS5CzrVOwGc5ExbFmbxrh1nDj43BL-TdrXcTXmZrblgZXdIDGKGsHjGpDxwCFEIDSAlirenSyg5pIcPZFef6z0pteFXIkNtiy7m6BdwYACTb8Mt04G-x4uao6eV5QsJeSA/s1600-h/IMG_1132.jpg"><img id="BLOGGER_PHOTO_ID_5321943425471527890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJz3c224YrZS5CzrVOwGc5ExbFmbxrh1nDj43BL-TdrXcTXmZrblgZXdIDGKGsHjGpDxwCFEIDSAlirenSyg5pIcPZFef6z0pteFXIkNtiy7m6BdwYACTb8Mt04G-x4uao6eV5QsJeSA/s320/IMG_1132.jpg" border="0" /></a>Link took this is <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Zakopane</span> which is on the southern border, in the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tatra</span> mountains. The town itself is the highest in Poland and is known for its skiing and mountaineering. </div><div>The stall looks like it is selling sausages but it is actually hard cheese called <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Oscypek</span>. It originated in <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Zakopane</span> and can be smoked or <span class="blsp-spelling-error" id="SPELLING_ERROR_15">unsmoked</span> and is salty. I suppose it was a good way to preserve cheese for the mountain folk but it can be found all over Poland now. Personally I did not like it but I hear it is good with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">barbeque</span> or cranberry sauce. I do like the vast array of shapes and sizes though.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVY8vWPGeqCWIJoAzkBliRNbj5i0D_qHBMO4qaH6J6xnjqkmtU3M0YDtvHcrWq3p698dzH_uGlWAWVFZ_0Z_fpaf-tC2wFhu1QOSCO7TqJ_vRY-L0Ab6TiSdK34FIIvdVI-iBvf76o9rk/s1600-h/IMG_0950.jpg"><img id="BLOGGER_PHOTO_ID_5321943360265834258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVY8vWPGeqCWIJoAzkBliRNbj5i0D_qHBMO4qaH6J6xnjqkmtU3M0YDtvHcrWq3p698dzH_uGlWAWVFZ_0Z_fpaf-tC2wFhu1QOSCO7TqJ_vRY-L0Ab6TiSdK34FIIvdVI-iBvf76o9rk/s320/IMG_0950.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy94Z4Mz7aonvn197DUfR4tHkE7fZ3zAgdGXq8TfNFC30ypPBF9R-jVdI-ddzxWkLmgQxV1233Bgna39nctQ_BGxLQZlq4prKgc9mtVVBfogdY4s7g-TcL98GxyEegXOZiSHHeJsIqQFA/s1600-h/IMG_0948.jpg"><img id="BLOGGER_PHOTO_ID_5321943313683697074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy94Z4Mz7aonvn197DUfR4tHkE7fZ3zAgdGXq8TfNFC30ypPBF9R-jVdI-ddzxWkLmgQxV1233Bgna39nctQ_BGxLQZlq4prKgc9mtVVBfogdY4s7g-TcL98GxyEegXOZiSHHeJsIqQFA/s320/IMG_0948.jpg" border="0" /></a><br />This looks amazing. I do not know what it is yet but will update when I find out.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVIyEF79wn_xHYe5aARXebKZ7DVK466JrKkbIC2k9oOeVcx3OmztiSGwAfjq_Syl8eP7gz0vAffmG03i6zCOdswsJuTsBDTzp1spNHnCv6yGrv45Dw34wHBBLYMCAFC_vjG-bJkzBV1E/s1600-h/IMG_0912.jpg"><img id="BLOGGER_PHOTO_ID_5321943267629113122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVIyEF79wn_xHYe5aARXebKZ7DVK466JrKkbIC2k9oOeVcx3OmztiSGwAfjq_Syl8eP7gz0vAffmG03i6zCOdswsJuTsBDTzp1spNHnCv6yGrv45Dw34wHBBLYMCAFC_vjG-bJkzBV1E/s320/IMG_0912.jpg" border="0" /></a> That is what I like to see, meat dominating the plate.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_-8f8g6hTfSuTfa6sC9UsEd7yufHowKCw9WMd0z0MZBivG3hYjiHshuDJ-4ZfjqP-M5866C1zIYMyWo76v7swp6_yIqX5H0uQsPWasfAUWZmsANPmYSCPJnTGZ6pEcFCuD_OeQ2J4h8/s1600-h/IMG_0907.jpg"><img id="BLOGGER_PHOTO_ID_5321943214857665090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_-8f8g6hTfSuTfa6sC9UsEd7yufHowKCw9WMd0z0MZBivG3hYjiHshuDJ-4ZfjqP-M5866C1zIYMyWo76v7swp6_yIqX5H0uQsPWasfAUWZmsANPmYSCPJnTGZ6pEcFCuD_OeQ2J4h8/s320/IMG_0907.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OTBK4cHtkmjqY2p8XckIqIF2oVer4HsLBGqAbwPKLHf0LHVsIDAFa5sos3qzANPx_lS3v6oIg9GjUfLPsk-iHSLUTtatWdSf3JkSsE1-vTwB4mHO3mBmbV9M89estwUS6m9LkVEB3V0/s1600-h/IMG_0904.jpg"><img id="BLOGGER_PHOTO_ID_5321943156879676738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OTBK4cHtkmjqY2p8XckIqIF2oVer4HsLBGqAbwPKLHf0LHVsIDAFa5sos3qzANPx_lS3v6oIg9GjUfLPsk-iHSLUTtatWdSf3JkSsE1-vTwB4mHO3mBmbV9M89estwUS6m9LkVEB3V0/s320/IMG_0904.jpg" border="0" /></a> These look like rollmops (pickled herring). I had them at a wedding once...preferred the vodka.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobQWByJIeqiaEfSKDKpu1utO11OGRCitjPz65-q1lrLDWkB8zYcxZJ1j5VaiMsYAev2zvYDlYsRbPT4rKVI56ezV5LMNqYP67esR4Ne1Wc98_GQZR7TPMCY0MUglLclXJ50K8-s8kcN4/s1600-h/IMG_0903.jpg"><img id="BLOGGER_PHOTO_ID_5321943095958532978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobQWByJIeqiaEfSKDKpu1utO11OGRCitjPz65-q1lrLDWkB8zYcxZJ1j5VaiMsYAev2zvYDlYsRbPT4rKVI56ezV5LMNqYP67esR4Ne1Wc98_GQZR7TPMCY0MUglLclXJ50K8-s8kcN4/s320/IMG_0903.jpg" border="0" /></a> This looks amazing and again am unsure what it is. I must say they do look like raw beefburgers but am very eager to find out what this is. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">Excellent</span> spread of various spirits around the plate.</div></div></div></div></div></div></div></div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com15tag:blogger.com,1999:blog-9001147356242028635.post-84316208785999580922008-11-17T15:49:00.000-08:002008-11-17T15:56:53.584-08:00Send me your recipes, photos, interesting informationFrom the simplest to the most complex of recipes.<br />Perhaps it is just one photo of something food related you took while in Poland.<br />Maybe someone told you a little bit of information about the culinary traditions of the Polish.<br /><br />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.<br /><br />Send to<br /><br /><a href="mailto:polishrecipes@gmail.com">polishrecipes@gmail.com</a><br /><br />Get cracking!jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com1tag:blogger.com,1999:blog-9001147356242028635.post-24083504472101445822008-11-11T09:14:00.000-08:002008-11-11T10:53:34.526-08:00Budyn - Polish custard<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPWuuOD2nc5XT5UOYYzPdKqQHGmcTKJUpDFsujCB_eiZTbBNwka0UNralbEQ7fWsWWM25LaKE8v2dgpEbnK7kLxsdOqdBzT-ixrRoPA9NhtXNBE912tFyLwvs2ZZ_0nONvGEdr50yPnA/s1600-h/flavour_comparison.jpg"><img id="BLOGGER_PHOTO_ID_5267450502621617026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPWuuOD2nc5XT5UOYYzPdKqQHGmcTKJUpDFsujCB_eiZTbBNwka0UNralbEQ7fWsWWM25LaKE8v2dgpEbnK7kLxsdOqdBzT-ixrRoPA9NhtXNBE912tFyLwvs2ZZ_0nONvGEdr50yPnA/s320/flavour_comparison.jpg" border="0" /></a> 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.<br /><br />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 <strong>Budyn</strong> (pronounced boodinn and sounds not too dissimilar to pudding)<br /><br />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?<br /><br />I also discovered it can be used in other ways (see my <a href="http://polishfoodrecipes.blogspot.com/2007/07/sernik-polish-cheesecake-recipe.html">sernik recipe</a>) and so a tasting adventure began.<br /><br /><br /><span style="color:#3333ff;"></span><img id="BLOGGER_PHOTO_ID_5267458539890876450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAe4nJb5zEqy-L7P8qm1BZ_yg7hYjO5I72L267wFSxoboQuTsPPhnwpel9qMR5jkwMzii3OO-WDiQt_BipWWdXvcpTbVeGCsRsdqyPvqlkJJvxxOofKf3r89gRkQSkH2uHD4eOarR-hU/s320/brand_comparison.jpg" border="0" /><br /><br />Why have the brand 'Emix' decided to use tiny elves to sell their Budyn?<br /><br /><br /><span style="font-size:130%;">How to make Budyn</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5ypfLRxM9vdHLVGTqZm0L8qvybKwEjoHfKNE5-u_wYzMUFlkMtiEhNccA822vDM0LvVZPO6G3i5G-gqsIzlcR8mt2SRIvPBSOp-jJhRQSsF0l0umgFqIHB3vqvfAfcDRMKuNTBVMdMQ/s1600-h/whole_recipe_close.jpg"><img id="BLOGGER_PHOTO_ID_5267459557475487746" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 223px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5ypfLRxM9vdHLVGTqZm0L8qvybKwEjoHfKNE5-u_wYzMUFlkMtiEhNccA822vDM0LvVZPO6G3i5G-gqsIzlcR8mt2SRIvPBSOp-jJhRQSsF0l0umgFqIHB3vqvfAfcDRMKuNTBVMdMQ/s320/whole_recipe_close.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiep74VMlSzaVtm_Ot9JqxuqnIeuFPtlVyOMT9nVVSMAqwSV30I7_HuCVjDSHiiFeoaxHYP1kzHCrlaj7tIER64Eo0ZY6LSqHXhtrMtHbgZa72kwY26FCGtoh4bcuOSTXJTlDmG-AubRcE/s1600-h/master_recipe.jpg"><img id="BLOGGER_PHOTO_ID_5267459150535218658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 146px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiep74VMlSzaVtm_Ot9JqxuqnIeuFPtlVyOMT9nVVSMAqwSV30I7_HuCVjDSHiiFeoaxHYP1kzHCrlaj7tIER64Eo0ZY6LSqHXhtrMtHbgZa72kwY26FCGtoh4bcuOSTXJTlDmG-AubRcE/s200/master_recipe.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />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.<br /><br /><br />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).<br /><br /><br />2. Put in pot and heat. Add teaspoon of butter (optional) and continually stir.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPQnXVqfuEedPYy0ak7iSIZR1XBKZwTmPnKzcCY0hV8GxSKyRY79B4B6m9Pk-TRgnOTaZZJqH45-63o4176SjrgpYpf0HmCWXkqFgO19KKJCXGkSkxLrC024-g10PZNM6Yf3G1HjCT_Y/s1600-h/step3.jpg"><img id="BLOGGER_PHOTO_ID_5267465460469575282" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 282px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPQnXVqfuEedPYy0ak7iSIZR1XBKZwTmPnKzcCY0hV8GxSKyRY79B4B6m9Pk-TRgnOTaZZJqH45-63o4176SjrgpYpf0HmCWXkqFgO19KKJCXGkSkxLrC024-g10PZNM6Yf3G1HjCT_Y/s320/step3.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhHmAgRjn_g7OoVqFOc71NVfUejXafDsb5PQbokLcSAp_W43r0jTr_vjUdy_8BBPnel1NHwRX37zBakfdRno6W8wBBZAX6ToRZW6-toUqIim-Jg08IzzGpmCLCfRD9KTDdbRomGLw3l8/s1600-h/step2.jpg"><img id="BLOGGER_PHOTO_ID_5267465737533157538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 222px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhHmAgRjn_g7OoVqFOc71NVfUejXafDsb5PQbokLcSAp_W43r0jTr_vjUdy_8BBPnel1NHwRX37zBakfdRno6W8wBBZAX6ToRZW6-toUqIim-Jg08IzzGpmCLCfRD9KTDdbRomGLw3l8/s320/step2.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />(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.<br /><br /><br />3. Stir until becomes thick (approximately 3-4mins)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYH1V1YzFt40uGumon38JYVHRAQgIBeK-bgdwFmPgb2ULHkIf_o0l-isnqqKCtBPZeLXVpGovcmC0WjKUlLzGLnCOyMli5ynitkQWWpR9ih1Aq6KPHdpHBmYAbvU7WrZVXzaNtGMtwXo/s1600-h/final_shot_resized.jpg"><img id="BLOGGER_PHOTO_ID_5267466936124256402" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYH1V1YzFt40uGumon38JYVHRAQgIBeK-bgdwFmPgb2ULHkIf_o0l-isnqqKCtBPZeLXVpGovcmC0WjKUlLzGLnCOyMli5ynitkQWWpR9ih1Aq6KPHdpHBmYAbvU7WrZVXzaNtGMtwXo/s200/final_shot_resized.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs84yijkKsgPgq-PX2PVYhaGoeadsGAiQf01l5m6ZHP_KNSKrz1qImVRXAGOMyssAiVzL6idAGKu5oaX9mGq60Uc1Z2pfHq0DJfjLxRNdvWxqEl8bBC8NxoCDl0h_t2C1JhAoiwQus4Co/s1600-h/dished_up_bowls.jpg"><img id="BLOGGER_PHOTO_ID_5267466325815489570" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs84yijkKsgPgq-PX2PVYhaGoeadsGAiQf01l5m6ZHP_KNSKrz1qImVRXAGOMyssAiVzL6idAGKu5oaX9mGq60Uc1Z2pfHq0DJfjLxRNdvWxqEl8bBC8NxoCDl0h_t2C1JhAoiwQus4Co/s200/dished_up_bowls.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />What is your favourite budyn flavour? Coconut, Chocolate, cream (reminds me of school dinner custard), vanilla, peach? Leave a comment and let me know.<br /><br /><em>Thanks to Monika S. for providing endless supply of budyn.<br /><a class="toggle" title="Toggle"></a><a class="remove" title="Remove"></a><br /></em>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com13tag:blogger.com,1999:blog-9001147356242028635.post-38161566167196435962008-04-14T15:17:00.000-07:002008-04-14T15:48:30.230-07:00Kubuś - more than just a carrot juice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxQ_C3aUnrqZtamY77FI83hj-igpksKHFX8kpkV5vEPJ4IQqV3QSl_3JgiHaIl5H8F2F_oDVZETdqSME4V912kI257ZrJvoNVOOWUXndpLokKk49EN8rcD1N37AtO7Xf1awKCwY1RFUg/s1600-h/kubus+carrot+juice.jpg"><img id="BLOGGER_PHOTO_ID_5189232971621284994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxQ_C3aUnrqZtamY77FI83hj-igpksKHFX8kpkV5vEPJ4IQqV3QSl_3JgiHaIl5H8F2F_oDVZETdqSME4V912kI257ZrJvoNVOOWUXndpLokKk49EN8rcD1N37AtO7Xf1awKCwY1RFUg/s320/kubus+carrot+juice.jpg" border="0" /></a>Kubuś (kwuboosh) is different to any other carrot juice I have seen before and I became addicted to this. Aimed at kids with a bear on the front, I have been confused by the fact that the only other usage of this word is for a Polish armoured vehicle used during the war.<br />I have seen this now in ordinary shops in London (not just Polish shops) under the radically different marketing title of kubus. The flavours are in English on the exported bottles so I thankfully don't have to spend half an hour decoding the various fruit combos now!<br />By the way the banana flavour rules.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_PkANMtDz_jQtFCuEdJB92Vup0JyU2mTuVKtgxTTm1C9ucOnK0sJu0CVQR1Qmh5EUkT_NI4IOiwpaklFcocNDruRKWvEXBG0_OvnQU8YbZFSotj-DSd9SxyJRB5KUPfTZkbPZ-oKR0U/s1600-h/kubus+carrot+juice.jpg"></a>Flavours:<br /><div><br />carrot - apple - orange <a title="Maspex - Kubus banana - peach - apple juice 0,33l" href="http://www.branddistribution.pl/product_info.php?cPath=123&products_id=966"></a><br />banana - peach - apple<br />carrot - peach - apple<br />carrot - pear - apple<br />carrot - strawberry<br />carrot juice<br />multivitamin </div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com17tag:blogger.com,1999:blog-9001147356242028635.post-35732654040553244222008-03-31T08:43:00.000-07:002008-03-31T13:18:50.285-07:00Top 5 Polish mustard review<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rbIQDj5VLEgAqS1N8qJDr7EQSm4z2nlxdDiZvIk_XWbTGFbyP0TRDQHDofNx-cqPn2QVSy01qxLii_swVAfOGSZ4J7RmbLJfBgBDL1bUu-t7jqplqG9Pf3Ow9_u8lKlFtTyPE9Q0yJ8/s1600-h/mustard-56.jpg"><img id="BLOGGER_PHOTO_ID_5183997031441590786" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rbIQDj5VLEgAqS1N8qJDr7EQSm4z2nlxdDiZvIk_XWbTGFbyP0TRDQHDofNx-cqPn2QVSy01qxLii_swVAfOGSZ4J7RmbLJfBgBDL1bUu-t7jqplqG9Pf3Ow9_u8lKlFtTyPE9Q0yJ8/s400/mustard-56.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QbuaWq0fGMMWR4B8Xq3QktKw8Sr9k4BVGdRRBhyMZlf2Q1ifZsoz_V1EVhpHKgt8aZq5SnbH_i15GkJ-SPvQlWEdMX8r1rs7jQRH2M5wAG4GjM4lKnQ8lw3EIn811yHiOBvkaCqNzL0/s1600-h/mustard.jpg"></a><br /></div><br /><br /><div><br /><br /></div><br /><div>Coming from England, when I thought of mustard I thought of the English variety which is radioactive yellow with a simultaneously bland but burning taste. I occasionally entertained French mustard if I was feeling adventurous but mustard never rated highly as a type of additive to my food.<br /><br />However a new world opened up to me living in Poland as taste upon taste was thrust upon me in waves as friends would bring out a never ending variety of different colour and consistency mustard <em>(musztarda</em>). Meat and mustard became a love affair of mine as one of my friends, Piotr, guided me through this intriguing world with reviews, personal preferences and 'dipping tips for kielbasa' of all things! Kielbasa and mustard are marvelous. There is an infinite number of meat and mustard combinations that I still need to discover but for now I have compiled my top mustards.<br /><br /><a href="http://www.kamis.pl/index.php/index.php/content/view/79/646/">Kamis</a> have a monopoly in the mustard department, similar to Guinness and Paddy's day. I like the system they employ to rate hotness, using images of chillies and colours. I had an idea to import these to England, the ones which were unavailable in Polish shops but Tesco have beaten me to it. (<a href="http://www.talkingretail.com/industry_announcements/7247/Kamis-to-supply-Tesco-in-the-U.ehtml">click here</a> for more on that!)<br /><strong>Musztarda deliketesowa (kamis) </strong><br /></div><br /><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZL4TOJwxKUQrmZ5Kv9hbULmppx7n2om5SWxwTrxmxra51u0lOI88h13Pcx4xrwFWEUgiqBr18pRNK9Yc4hPuq0M6ug4qSO40tmlGmHd03ckcfBqHzcZfOED4wCGY95paPS5UbwoEDqOM/s1600-h/mustarda-10.jpg"><img id="BLOGGER_PHOTO_ID_5183997581197404690" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZL4TOJwxKUQrmZ5Kv9hbULmppx7n2om5SWxwTrxmxra51u0lOI88h13Pcx4xrwFWEUgiqBr18pRNK9Yc4hPuq0M6ug4qSO40tmlGmHd03ckcfBqHzcZfOED4wCGY95paPS5UbwoEDqOM/s320/mustarda-10.jpg" border="0" /></a><br /><br /><div>My all time favourite. As the name suggests it is delicate and very mild (łagodna). It is sweet and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesInKmve78V4K1NT1LY7Cdnq4fWwziV8tXQmijBBRoW8t0qEz4tUmPtxx_Ouv4tpf0sM7vlBt3GV3wXdRRqlN_Um4NIA0Sep3N8LFLUfOyUgwhw2px4VYsziryvxbrw7zJ_niUxRb3XM/s1600-h/mustarda-10.jpg"></a>has a light tan colour with a smooth texture. I tend to overuse this mustard and overpower the taste of the meat therefore I need to exercise a lot of restraint to strike the right balance. As my friend Piotr told me, the meat is an accessory to the mustard and not the other way around. Choose your mustard first and then decide on the meat that suits it! It is excellent on hot kielbasa.</div><br /><br /><div><br /><br /></div><br /><br /><div><br /><strong>Musztarda Chrzanowa (kamis)</strong> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkANqvnceKBVBYgz2OGc9RM6BrzlAiQ66Vmnej3pb_1TGeQEzOVF5qVfvp7pzK2ZpO-varZ3dC4bKrJ1VqOFAJETgo3mNqvOntmXVDMrzK-GcQaoy5uObVK39sONDboFY_dtXH4wEzvAc/s1600-h/mustard_crzanowa.jpg"></a><br />This mustard is made with horseradish (chrzan) and is lekko ostra (slightly hot) with a yellow chilli. It is smooth like deliketesowa but a little lighter and whiter in colour. It has more of a hit than deliketesowa and so reminds you that mustard should be intrinsically hot even if this comes from the horseradish and not the mustard seed itself in this recipe.<img id="BLOGGER_PHOTO_ID_5184000338566408770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKafkyUD4su3ynnibnorz7186xsygTkAXtod17GS7dvhZ6AXdzup_pwyMPIgYBtqY6MSISotyEx0gzK53ZRrJL0lnT-YBabn0ERXC02ukd20AQXIj1YWq_zHe-uA6L3esWB1vQBns7S8/s320/mustard_crzanowa-19.jpg" border="0" /></div><br /><div><strong>Musztarda Miodowa (Kamis)</strong></div><br /><div><br /><img id="BLOGGER_PHOTO_ID_5183998045053872674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheStqSf2zXUlo2cxILZWQMKGZsSf5lDBaAiFgkg6F5-nnrsMk9u6_O7JQZvzCy6_wCCaaPQaj9P4IEVItx2VQriHDlI7-fLhdim9bIVjmpMMPWTwwPiQdMR-nn9XpJQwrxVFOIgBcnVPY/s320/mustard_miodowa-44.jpg" border="0" /> There is honey and mustard salad dressing and honey and mustard sauces but the ingenious incarnation of these is to make a mustard using honey (miód). Unsurprisingly it is mild (łagodna) but has a strong interesting taste which like deliketesowa makes you choose mustard before meat. I preferred this on cold cuts of meat like turkey.</div><div><br /><strong>Musztarda Sarepska </strong></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRT7ycMyLwwPpLOvtYKpYqdw3eWLWZSTzmHUuMdRLISXPwN4tvZUb5niG4oySCQ567E-TAP_vh6qDDExhdNHIhdeFNYywjrQm3IFfYBeLP2ItGRLbXztrYvovhkibfUM5TD8ODlLEKY9Y/s1600-h/mustard_sarepska-25.jpg"><img id="BLOGGER_PHOTO_ID_5183998685003999794" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRT7ycMyLwwPpLOvtYKpYqdw3eWLWZSTzmHUuMdRLISXPwN4tvZUb5niG4oySCQ567E-TAP_vh6qDDExhdNHIhdeFNYywjrQm3IFfYBeLP2ItGRLbXztrYvovhkibfUM5TD8ODlLEKY9Y/s320/mustard_sarepska-25.jpg" border="0" /></a><br /></div><div><br /></div><br /><br /><p>This brown mustard has one chilli and is labelled as ostra (hot). This is very popular and more traditional in a mustard sense. My adopted babcja prefers this and uses it a lot in recipes like in <a href="http://polishfoodrecipes.blogspot.com/2007/07/salatka-polish-salad.html">salatka</a>. </p><br /><br /><div><strong>Musztarda Grillowa (Kamis)</strong></div><br /><br /><div><img id="BLOGGER_PHOTO_ID_5183987247506090482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewJELUU-e3d3243PCuh44gVM3btwBmuReu_DknQ7XooDSI0coO8Q1QqanUaj-uVIxWaF-x7z3UTBunO_CZGwe9woleTfF2E8tGp2oTQTh6gR3SeyJ5HYSLSCZuGoLF5CDLpcOg-JvN9c/s320/grillowa-szklo.jpg" border="0" /></div><p>Grillowa is dark brown/red, is quite viscous with black whole mustard seeds intact and is lekko ostra (slighty hot - yellow chilli). It has a sharp flavour but is made using sweet peppers. In Polish a barbeque is called a grill so this mustard is aimed at meat that is barbequed, notably kielbasa!<br /><br /><strong>Other mustards of note which did not make top 5</strong><br /><em></em></p><ul><br /><li><em>Musztarda czosnekowa - </em>I was looking forward to this as I love garlic (czosnek) but felt let down and unimpressed. I think garlic and mustard are too strong to compliment each other.</li><br /><li><em>Musztarda Rosyjska </em>- This is Russian in style and bardzo ostra (very hot). Personally I do not like very hot food.</li><br /><li><em>Musztarda Francuska </em>- French mustard with mixed whole mustard seeds, slightly hot (lekko ostra). The French do this type better. Rather gluey consistency.</li><br /><li><em>Musztarda Ognista</em> - Made with chillies. Hot (ostra)</li><br /><li><em>Musztarda Dijon - </em>French style Dijon (ostra).</li><br /><li><em>Musztarda Węgierska - </em>Hungarian style mustard with ginger, garlic, hot(ostra). Have not tried this.</li><br /><li><em>Musztarda Meksykańska</em> - Mexican style hot (ostra). Have not tried.</li><br /><li><em>Musztarda Bawarska - </em>Bavarian mustard mild (łagodna). Have not tried.</li></ul><div><br />My preferences are based on the fact I prefer mild food. My palette is not accustomed to spicy food. This list and reviews would be different for someone who prefers hot food. Furthermore there are many other manufacturers of mustard who make all types of mustard and I did not have time to try a bottle of each. As I try others I will update. </div><div><br />What is your favourite mustard, Polish or otherwise? </div><div></div><div></div><div></div><div></div><div></div><div> </div></div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com10tag:blogger.com,1999:blog-9001147356242028635.post-83716572133951068142008-03-30T16:08:00.000-07:002009-04-17T09:02:38.003-07:00Gołąbki (Golabki - cabbage rolls) recipe<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPPRP8rB8ooqZs2_r25euSz9f6z-KqBWNPs8XmjRjnZxCWdYB5tQPBLehqGfJbIhYiE3uixFf5B6BOjFfLbfgdfEoHbkq8_AOFhhkpftQZoYBoGvt0wxqOMtKmox-VI164wowy0zTw_I/s1600-h/golabkirecipe7-75.jpg"><img id="BLOGGER_PHOTO_ID_5184011071689681586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPPRP8rB8ooqZs2_r25euSz9f6z-KqBWNPs8XmjRjnZxCWdYB5tQPBLehqGfJbIhYiE3uixFf5B6BOjFfLbfgdfEoHbkq8_AOFhhkpftQZoYBoGvt0wxqOMtKmox-VI164wowy0zTw_I/s320/golabkirecipe7-75.jpg" border="0" /></a><br /><p></p><p>Gołąbki (pronounced <em>go-womp-kee</em>) is translated as pigeon. Although no pigeon is used in the recipe, the name could possibly be due to it's resemblance to the shape of pigeon breast. Legend has it that a king of Poland (<a title="Casimir IV Jagiellon" href="http://en.wikipedia.org/wiki/Casimir_IV_Jagiellon">Casimir IV Jagiellon</a>) fed his army with golabki before a key battle in 1465 and the subsequent victory was credited to this hearty meal beforehand. Personally I feel like sleeping after a big meal but maybe there was some secret ingredient in the ancient version that 'gave the soldiers wings' (pun intended).<br /><br />Golabki is basically boiled cabbage leaves stuffed with minced meat (traditionally beef but also pork/chicken/turkey), onion and rice (or buckwheat groats/kasia). The cabbage rolls are served with a rich tomato based sauce in which the golabki is cooked.<br />When I first tasted this, I immediately changed my favourite Polish dish from <a href="http://polishfoodrecipes.blogspot.com/search/label/Bigos">Bigos</a> to this. Although now I think of both dishes equally as my favourite.<br /></p><span style="font-size:130%;"></span><p><span style="font-size:130%;">What you need </span></p><p><span style="font-size:130%;">cabbage rolls and filling</span><br /></p><ol><li>Cabbage (1 or 2)<br /></li><li>Minced meat (few pounds of beef or pork)<br /></li><li>Onion (1 large chopped)<br /></li><li>Rice (few cups)<br /></li><li>Carrot (1 or 2 grated)<br /></li><li>An egg<br /></li><li>Butter (few tablespoons)<br /></li><li>Salt and Pepper</li></ol><p><span style="font-size:130%;">Sauce</span></p><ol><li>Tomato paste (about 1 cup)<br /></li><li>Chicken stock (about a cup)<br /></li><li>Butter (couple of tablespoons)<br /></li><li>Canned tomatoes (1 can)<br /></li><li>Flour (2 tablespoons)<br /></li><li>Garlic cloves (1 or 2 crushed)<br /></li><li>Sugar<br /></li><li>Salt/pepper<br /></li><li>Fresh thyme and parsley</li></ol><p><span style="font-size:130%;">What you do</span></p><ol><li>Boil cabbage until leaves start to fall off.<br /></li><li>Boil the loose cabbage leaves until tender but do not over boil. Roughly 15mins.</li></ol><img id="BLOGGER_PHOTO_ID_5184009899163609730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1gfZ2wZfbuaSBYxld8yeoaBNRA6CHF99K1R4R7F3nmIf5fNV2W9UwRN482UAp_gFsCOPCnVR14M17yaP3H5-Ixqwd3CmXVmpSAMAn1dVkD9CkNrAK1iaW3Uvg2ROW0MjSXw42sjuwHs/s320/golabkirecipe5-73.jpg" border="0" /> <p></p><p>3. Place leaves on a colander to drain and cool.</p><p><br />4. Boil rice with salt for about 10mins until tender </p><p><br />5. Rinse rice with water and drain in colander. Leave to dry.<br /></p><p>6. Brown onions in a pan with butter.</p><p><br />7. Mix onions, minced meat, rice, salt, pepper, carrot (why not experiment)</p><p><br /></p><ol><img id="BLOGGER_PHOTO_ID_5184009658645441138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0ckVSSUuajizh9BjFl1TfoABO6iEljwyzfhkFr_tSlU0lA5f0EPRtoxPGk3SzBaZmVdtKf-QIR7bVOQxRQxITaGkjBKHsQlNRdzWl4kMSqp2jIVuLFDOD4ibQvmVlugu8QiKAnO1ZLk/s320/golabkirecipe2-70.jpg" border="0" /><br /></ol><p>8. Trim spines of cabbage leaves.</p><ol><br /></ol><p>9. Spoon 2-3 tablespoons mixture onto wider end of flattened out leaf.</p><ol><br /><img id="BLOGGER_PHOTO_ID_5184010212696222354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8drV2sUxXlHHBUdfkrJTcTi4eCMpJaODhY-tpbXhMRuwnH_wUiGEV4j27pZc1DHPloExAl45ra6se4mti2iPn-TSpFFNqiVIBrEB1QcLNrKVWIi_b-o9BWjk32JOnssl-uZYOXnF72HQ/s320/golabkirecipe1-69.jpg" border="0" /><br /></ol><p>10. Fold in sides and roll from wide end to narrower end.</p><ol><br /><img id="BLOGGER_PHOTO_ID_5184010650782886562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeJH-rixzIg2G8Rpf2aiglil9Nk2jjXiM-SbOU5AUi5U68_jyDNOoTPkWZg9AtK0nH2DWBTmHhbhQRNL1mE5rfOdj9yfqwWr0nVug5-LTOF0FTdtYvtWVyZSoprCAqOIdeAk8jHEXou0/s320/golabkirecipe4-72.jpg" border="0" /><br /></ol><p>11. Place all cabbage rolls into casserole dish and lined with flat cabbage leaves, cover after half filling with water.</p><ol><img id="BLOGGER_PHOTO_ID_5184009345112828514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4SQcmKYYa8VEWc20NeXcWaLpIJidgPiNu3YjvwJpTaIuDhEGY3C3LBBguY3ZS1hK5_cfikx5DlQxmg8nzUAeVV7MRUd4y8zlLMRuAosEw_fErecxK37SorUebyevVlYFcV00CYV2OJk/s320/golabkirecipe3-71.jpg" border="0" /></ol><p>13. Place in preheated oven (about 350f) for 30mins.</p><ol><br /><img id="BLOGGER_PHOTO_ID_5184008627853290066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCFbhME01iK5KjDg0boBCmTz55YRJesQlT05jjxVrqKhxys66X9D9SV3SvGSwvfvchVHnSDdvRuj5MM_NVyvLh-25X4B2bzi28y1M-yjg1my1NrwLViz9E6ZO0ATPVjljNEnCGTmOUSI/s320/golabkirecipe6-74.jpg" border="0" /><br /></ol><p>14. To make the sauce add butter to a pan and add flour. Heat for a couple of minutes.</p><p>15. Add other ingredients and bring to the boil stirring continually. Simmer for 20 mins.</p><p>16. Add the sauce to the golabki in the casserole dish, cover and cook for another half an hour.</p><p>17. Serve golabki covered in sauce and topped with chopped parsley, with ziemniaki (potatoes) and surówka (similar to coleslaw). </p><p>There are a series of adverts I absolutely love involving a supermarket chain called Biedronka (translates as ladybird and unsurprisingly that is their logo). They advertise their products by anthropomorphizing them and in a sea of adverts in which I do not understand, these come as a welcome relief as I can just enjoy the effect. They are are very well done.</p><p>Below is one for Gołąbki<br /><object height="405" width="500"><param name="movie" value="http://www.youtube.com/v/EPIBsUAzKSk&hl=en&fs=1&rel=0&color1=0x234900&color2=0x4e9e00&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/EPIBsUAzKSk&hl=en&fs=1&rel=0&color1=0x234900&color2=0x4e9e00&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br /></p>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com10tag:blogger.com,1999:blog-9001147356242028635.post-44594791441639182782007-08-05T10:37:00.000-07:002009-05-09T06:51:08.119-07:00Pierogi Ruskie (Polish dumplings Russian style) recipe and info<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OqBOc7NcDrf3xRnZtqp9A6s6tU8nQnweqrtMeVePza8xqjfUwX7vTMQGrQNl5ieErUsc60V6eM-KCNCb_RT_RxO_2ARs9V22ssYSvKC09w0JgaUq0WPtwHSihGfG78dcO02mrPp_Zu0/s1600-h/DSC00010-10.jpg"><img id="BLOGGER_PHOTO_ID_5184019893552507586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OqBOc7NcDrf3xRnZtqp9A6s6tU8nQnweqrtMeVePza8xqjfUwX7vTMQGrQNl5ieErUsc60V6eM-KCNCb_RT_RxO_2ARs9V22ssYSvKC09w0JgaUq0WPtwHSihGfG78dcO02mrPp_Zu0/s320/DSC00010-10.jpg" border="0" /></a><br /><div><div><div><div><div>Pierogi (plural, <em>pieróg </em>is singular but used very rarely. English native speakers tend to add an -s on the end to denote plural) is the name for the type of dumpling with a certain shape which is large and semi-circular and can have a variety of fillings both sweet (fruits) and savoury (meats,cheese,vegetables).<br /></div><div>Ledgend has it that they were invented in the kitchen of a shoemaker, Jonathan Hanigosky who subsequently choked and died on one.</div><div><br /><br /></div><img id="BLOGGER_PHOTO_ID_5184020516322765538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDY8Ig9I0yz-RCERFyrOnbenAuDYc3VyCsSGnvLAK5-LzihnvenqAJJwk7sphaNEnC3nH6vXKrsrF-iG6b_Jnih170jM5RgXvGHSsvKusnwvqy7Zo21cDN_GsOlt8ZR-eAx9DjjS8Ro0/s320/DSC00065-63.jpg" border="0" /> <div>By far the most popular is pierogi ruskie which is filled with white cheese (dry cottage cheese), mashed potato and onion. They are usually topped with fried onion and bacon or sour cream, or you can buy them as a snack as I did in the photo above. They were roasted in a huge flat pan above a fire. (such as at this <a href="http://talesofenglishman.blogspot.com/2007/08/polish-festyn.html">Polish festyn</a>)<br /><br /><img id="BLOGGER_PHOTO_ID_5184020108300872402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDQoYc48Q_Bq3wDHIb8p4xNBPUM0vyo2sa-YemHekccYvKy87ZCfP9Whp86OtLscK0pOIslzk8M-iQEtb5h7igY0T-H2oYqMXhYvcE4EhxYn-3GFxkumxHY8TDkMNS_aDdr4BRmgczCs/s320/DSC00096-82.jpg" border="0" />Perhaps because the British cuisine is lacking in dumpling dishes, I am not keen on the dumpling texture after they are boiled and have ate them only for the onion topping which I find delicious. However I love eating pierogi after frying or even grilling mainly due to the change in texture of the pastry. I recently ate pierogi ruskie with sour cream and spring onion after a night out and I found that delicious (however I had drunk a few beers and many things are delicious at that time). I also have seen people use yogurt instead of the cream as it is healthier and it is tasty also. I recommend you try many ways of eating it to make up your own mind. </div></div><img id="BLOGGER_PHOTO_ID_5184020812675508978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNOAmX6lNUelmxiIIzVHYtAVsqDviBRModGxx9i4zduhI5OekJmHSxpk04lxjjJyHhEvgsZi50kPGn-S8ZdFPrwTreMUs98vqHtGcXOyxbfhlg4r1BWZtlFfVB3GklAj8VbmWG2fLOVo/s200/DSC00005-5.jpg" border="0" />Here is a recipe for you to make your very own pierogi ruskie. I recommend that you make a huge amount and cook all of them even if you will not eat them all as the quality is not effected at all after cooking when you refrigerate or even freeze them. Do not refrigerate/freeze pierogi before they are cooked as this significantly effects quality.<br /><div><div></div><br /><div>As always I give rough amounts because you should experiment with amounts according to your tastes but am a bit more precise for the pastry.<br /><br /></div><div><span style="font-size:130%;">Pierogi ruskie recipe</span><br /></div><div>What you need</div><ul><li>Grated onion (roughly a couple of tablespoons)<br /></li><li>Mashed potato (cold) (a few cups)<br /></li><li>Bialy ser/White cheese (available from Polski sklep/Polish shop) (a few cups)<br /></li><li>Butter<br /></li><li>Salt and pepper<br /></li><li>Flour (2 1/2 cups)<br /></li><li>Egg (1)<br /></li><li>1/2 teaspoon salt<br /></li><li>Oil (2 teaspoons)<br /></li><li>Warm water (3/4 cups)<br /></li></ul><p>What you do </p><p>1. Cook onion in butter until soft.</p><p>2. Add to potatoes and cheese, season and mix well.</p><p>3. Mix flour and salt in a bowl.</p><p>4. Add egg, oil and water to make a medium soft dough.</p><p>5. Knead on floured board but do not knead too much. Keep dough soft.</p><p>6.Roll dough thin.</p><p>7. Cut out round pieces with open end of glass.</p><p>8. Put some filling in the middle and fold in half to make a semi-circle.</p><p>9. Press edges together firmly ensuring no holes or filling are at the edges.</p><p>10. Cover finished pierogi with tea towels to prevent drying.</p><p>11. Cook by putting a few into rapidly boiling salted water.</p></div><div><img id="BLOGGER_PHOTO_ID_5184021293711846146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOteknOYah3AkybV8gnm4ERuacuAImCZFrNt_jwHjcBwtetJSq1JaZRG5mfHET7tY5aZxifoRcyQygv7w44u_nbAerdhYLD8XH1rSzgR7LvA23asLJRW3z7c54wbwzOQyi7UEE-s2ZCYA/s320/DSC00004-4.jpg" border="0" /><br /><p>12. Do not let pierogi sink to bottom or stick to each other.</p><p>13. Boil for 3-4 minutes or until they are puffed and float.</p><p>14. Put cooked pierogi in bowl and cover with oil or butter to prevent them sticking to each other.</p><p>Serve with fried onion and diced bacon (fried and kept in a lot of oil so it like a sauce to pour onto pierogi) , or sour cream and spring onion.<br /><br /><img id="BLOGGER_PHOTO_ID_5184021590064589586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5lHKKk-kFDX2NbH5wbquFtUK5hVo7itDPPannar5F-9XKKO_11njFqdeVo0TRCiIXNSzpk8VjpLnBEkAgNbw6wQ2frg1Q5qyvKKus1GKitW_KRe17knDO_mQ0PTu1NdQQ0wldv9oR7g/s200/DSC00095-81.jpg" border="0" />Alternatively grill/fry cooked pierogi for a crispier pastry (how I like them!)</p><p>They are great with <em>skwarki, </em>bacon and onion fried in butter. <a href="http://polishfoodrecipes.blogspot.com/2009/05/kopytka-little-hoof-dumplings-recipe.html">Click here</a> for an article which includes making skwarki and more photos and information on <em>pierogi ruskie</em> and <em><a href="http://polishfoodrecipes.blogspot.com/2009/05/kopytka-little-hoof-dumplings-recipe.html">kopytka</a></em> (a potato dumpling with no filling)</p><p><a href="http://twitpic.com/4ucnz"><br />Twitpic on twitter of recent pierogi ruskie </a>meal in London</p></div></div></div></div><a href="http://twitpic.com/4ucnz" title="Share photos on twitter with Twitpic"><img src="http://twitpic.com/show/thumb/4ucnz.jpg" width="150" height="150" alt="Share photos on twitter with Twitpic"></a>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com14tag:blogger.com,1999:blog-9001147356242028635.post-47777828953428671942007-07-27T05:11:00.000-07:002008-03-31T15:03:07.356-07:00Sernik (Polish cheesecake) recipe<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvy_QGHPjL63CimY1DeZRNp4rQ0KpOx2tv1LfHjrt8hFQ3mfQILNe_i0BrEUskvnqMp_MZULXoZfDlt_t_TO8y2L9kbVVHjnWz91n5qdXm5MOtP_ezFBVcs5r1Um3usQw7qzD-Y1v_kE/s1600-h/more+caake-1.jpg"><img id="BLOGGER_PHOTO_ID_5184028676760628002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvy_QGHPjL63CimY1DeZRNp4rQ0KpOx2tv1LfHjrt8hFQ3mfQILNe_i0BrEUskvnqMp_MZULXoZfDlt_t_TO8y2L9kbVVHjnWz91n5qdXm5MOtP_ezFBVcs5r1Um3usQw7qzD-Y1v_kE/s320/more+caake-1.jpg" border="0" /></a> <div>I was never a fan of cheesecake in London, actually I think I had it only once, but it is a different story over here! Sernik was the first thing I ate in Poland when I arrived at my girlfriend's mother's house after a 25 hour coach trip from London with no food (we forgot to bring any!). Perhaps that is why my fondness for sernik (sir-neek) began and after learning how to make this extremely simple recipe I have made it any chance I can.</div><div></div><div><br /></div><div>Supposedly it should only be eaten after cooling due to some old wives tale about getting ill but I like to eat it while it is still warm and have never been ill...yet.</div><div></div><div><br /></div><div>The ingredient which is most important for this cake is the Polish white cheese (bialy [bee-ow-er] ser) which is similar to cottage cheese in taste but the texture is harder. It is unique and I advise you get the real thing to use if you intend to make this sernik. You can just go to your local Polski sklep and ask for a kilogram of white cheese which is what I do in London. A good one to use is poltlusty (pot-woo-stay) but any can be used.</div><div></div><div><br /></div><div><span style="font-size:130%;">What you need</span></div><ul><li>Cane Sugar (2 cups - 1 cup = 1/2 pint)<br /></li><li>White cheese 1kg (bialy ser poltlusty)<br /></li><li>Eggs (6)<br /></li><li>Butter (1/2 regular packet)<br /></li><li>Vanilla sugar (1 packet - 40g)<br /></li><li>Vanilla budyn [bu-din] (Polish custard powder) (About 100g)</li></ul><p>For topping:</p><ul><li>Margarine (1/3 regular packet)<br /></li><li>Cocoa powder (1 tablespoon)<br /></li><li>sugar (4 tablespoons)<br /></li><li>Water (4 tablespoons)</li></ul><p><span style="font-size:130%;">What you do</span><br /><br /></p><p>1. Put vanilla sugar, white cheese, butter and cane sugar in a large mixing bowl and use a mixer to mix all the ingredients very well until a thick liquid is attained.</p><p>2. Leave for 1 hour for sugar to dissolve.</p><p>3. After an hour add vanilla budyn (custard powder) to the mixture and mix well again until the mixture is smooth.</p><p>4. Pour mixture into a greased cake dish so it is about 2 inches (3-4cm) thick.</p><p>5. Place in preheated oven (about 200 C) for about 40-50 minutes. The top should be lightly browned when it is ready.</p><p>6. Take out and leave to cool.</p><p>7. Make the chocolate topping by putting the ingredients in a pot over low heat and mix until it is smooth liquid and then pour over the cheesecake.</p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZs5YNGsyIcC6lVotFU2ROyBEplpP7PgUZWqLJZawJtSMcbCd-MG3NxgfxgQj4UqlLo648k9PmNfWAm8blfq1Rc3QjjxjUYp2lfcIukm89KUV9CXL152zgiNEMLwH3WiAVrWNa2Wv6Qs/s1600-h/sernik-31.jpg"><img id="BLOGGER_PHOTO_ID_5184028951638534962" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZs5YNGsyIcC6lVotFU2ROyBEplpP7PgUZWqLJZawJtSMcbCd-MG3NxgfxgQj4UqlLo648k9PmNfWAm8blfq1Rc3QjjxjUYp2lfcIukm89KUV9CXL152zgiNEMLwH3WiAVrWNa2Wv6Qs/s320/sernik-31.jpg" border="0" /></a><br /><br /></div><p>8. After it has cooled - eat.</p></div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com15tag:blogger.com,1999:blog-9001147356242028635.post-32173054657399290272007-07-24T12:10:00.000-07:002007-07-27T05:51:02.442-07:00Gofry<div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXcFZgu3wgCUa3SgfZajhLmVmFx1pbfrdo7XUSNk8bwAkrPZ-764Ec0KwINe2UfQp5gyJkwPbx9oogW_1tlfHiybK1yS033qN6UmPLJTYHfImxZMv5pCVzUkFV7_RhhC0xkg2SpvtcTY/s1600-h/DSC00104.jpg"><img id="BLOGGER_PHOTO_ID_5090843411981230402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXcFZgu3wgCUa3SgfZajhLmVmFx1pbfrdo7XUSNk8bwAkrPZ-764Ec0KwINe2UfQp5gyJkwPbx9oogW_1tlfHiybK1yS033qN6UmPLJTYHfImxZMv5pCVzUkFV7_RhhC0xkg2SpvtcTY/s320/DSC00104.jpg" border="0" /></a> This is a very old food which took me a while to warm to. It is very popular in coastal regions but you can find it throughout Poland and it basically consists of waffles on which a variety of toppings are applied. </div><br /><br /><div>Whipped cream is popular with sauces, jams, fruits, nuts and anything you can think of but I often seem to lose some toppings or make a mess but I think that is just because I am a messy eater in general.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17mSQvsxBvpRjVaL34mg1xq5uNHtWTYeVGUx6ZOV5Pb1J2Lc5hP4wCAPn7PpSfeHlpKTDl_N4S7Uabh9HCkQtev2iviWsbme1-xpSHiM1U911W3gBr-6KDIYfI1NStjrBgvI1LEo7u5o/s1600-h/DSC00116.jpg"><img id="BLOGGER_PHOTO_ID_5090843764168548690" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17mSQvsxBvpRjVaL34mg1xq5uNHtWTYeVGUx6ZOV5Pb1J2Lc5hP4wCAPn7PpSfeHlpKTDl_N4S7Uabh9HCkQtev2iviWsbme1-xpSHiM1U911W3gBr-6KDIYfI1NStjrBgvI1LEo7u5o/s200/DSC00116.jpg" border="0" /></a><br /><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUu27IPnCHM633YZGKJ9UBFXEoVvzfWUDCEVVV8qBdA4Cj6uqKitb9Cf62Oa67GLm8FuDYqZlO7z6HZ1R1Wef19fDzxnYgAPL08VzkwHqtusEs1ErHaQgUK5eE5GQAtV7dOp4P_uFcCwc/s1600-h/waffles+at+jans-1.jpg"><img id="BLOGGER_PHOTO_ID_5091856560406618706" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUu27IPnCHM633YZGKJ9UBFXEoVvzfWUDCEVVV8qBdA4Cj6uqKitb9Cf62Oa67GLm8FuDYqZlO7z6HZ1R1Wef19fDzxnYgAPL08VzkwHqtusEs1ErHaQgUK5eE5GQAtV7dOp4P_uFcCwc/s200/waffles+at+jans-1.jpg" border="0" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogYh_LO-Kj07my1NtR_dblX7Ag0_v_pvFL5g0OamR99V-f-Jc31O4tW1FKeUm0_KtE9AFpyZ08IKF58jaQD2sq_BqRPixFpdHGcy47jkBmdS3-AhnwojXbwl9dLerhhUeTzZljm5SzG0/s1600-h/wj3-1.jpg"><img id="BLOGGER_PHOTO_ID_5091856946953675362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogYh_LO-Kj07my1NtR_dblX7Ag0_v_pvFL5g0OamR99V-f-Jc31O4tW1FKeUm0_KtE9AFpyZ08IKF58jaQD2sq_BqRPixFpdHGcy47jkBmdS3-AhnwojXbwl9dLerhhUeTzZljm5SzG0/s200/wj3-1.jpg" border="0" /></a><br /><div></div><br />These home made gofry were made by friends of ours, Jan and Ania, at their place in Zielona Gora. As you can see toppings included pineapple, peach, cream and strawberry sauce and the yummy gofry was made into various shapes for that personal touch.<br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUu27IPnCHM633YZGKJ9UBFXEoVvzfWUDCEVVV8qBdA4Cj6uqKitb9Cf62Oa67GLm8FuDYqZlO7z6HZ1R1Wef19fDzxnYgAPL08VzkwHqtusEs1ErHaQgUK5eE5GQAtV7dOp4P_uFcCwc/s1600-h/waffles+at+jans-1.jpg"></a> </div></div></div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com2tag:blogger.com,1999:blog-9001147356242028635.post-39659462218315826842007-07-20T08:42:00.000-07:002007-07-20T10:51:10.507-07:00Bigos (Hunter's stew) recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM00nFqBYDK0G8n4zrhDdTfdPmLbS5wHDTUFWZ-PFKHbRU-hfmvfr6X1QcY5b68ge7Yk7VVAlJ6wrnnnlElFpUfa5u8yKf2HAvT7zMmbsBU92zHOyn9n2wLDbUXd5ezGzZf4xSeDAl67w/s1600-h/DSC00120-60.jpg"><img id="BLOGGER_PHOTO_ID_5089334910103704834" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM00nFqBYDK0G8n4zrhDdTfdPmLbS5wHDTUFWZ-PFKHbRU-hfmvfr6X1QcY5b68ge7Yk7VVAlJ6wrnnnlElFpUfa5u8yKf2HAvT7zMmbsBU92zHOyn9n2wLDbUXd5ezGzZf4xSeDAl67w/s320/DSC00120-60.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p>This is my all time favourite and it is the national dish of Poland. In it's simplest form it is bacon and cabbage (but much different and better than the national dish of Ireland) and so I will give the recipe in a little more detail but experimentation on this recipe is encouraged. Bigos can vary greatly in taste and method of preparation from family to family as well as from region to region and I am going to implement a form where chorizo (Spanish/Portuguese sausage) is used instead of kielbasa (Polish sausage). I have to wait until I can get some good chorizo from London as it is not popular here and I will post the outcome then.</p><p>One thing to remember is that it tastes better each time it is reheated so you should make a larger amount which should last for quite a few days and really the best bigos is the last bit that is left after a few days. Also reheat it very well so that the meat is not hard with fat, and also to ensure you do not get ill.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnmeB-z2FwvV4OsDikpEVBfrS0_UmjD_0D9Vocc3Jdj1JBaJ1gpLLUPfe3UpMvcqAZTiaOsKp3fbUF1P1PS3nlpyO35QRq_ZcEN407AOS4aZt9hC56P9Y5AE4wc9cUeniRfyfePDsNu8/s1600-h/DSC00119-59.jpg"><img id="BLOGGER_PHOTO_ID_5089335794866967826" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnmeB-z2FwvV4OsDikpEVBfrS0_UmjD_0D9Vocc3Jdj1JBaJ1gpLLUPfe3UpMvcqAZTiaOsKp3fbUF1P1PS3nlpyO35QRq_ZcEN407AOS4aZt9hC56P9Y5AE4wc9cUeniRfyfePDsNu8/s320/DSC00119-59.jpg" border="0" /></a></p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;">What you need:</span><br /><br /><ul><li>1.5kg sour/pickled cabbage (Available at your nearest Polski Sklep/Polish shop)</li><img id="BLOGGER_PHOTO_ID_5089332839929468114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4X1CHaasyEBUjWKCt0rwb2aBHRCb7zWTf8Sx3GYGahftvAypfgKRvU3WqfwqqvtpNxpP7amEoEXy9cv49HQuvM-Uqqz2q2NUvoTfSCLhZt1jleFbjhUOxQX5Srm9U0TKDZqeR-FA-uIA/s320/DSC00027-22.jpg" border="0" /><br /><li>Onion (1)<br /></li><li>Garlic (2 cloves)<br /></li><li>Pepper (4 whole corns) </li><br /><li>Jalowca (2 corns) (See photo, available at Polski Sklep)<br /></li><li>Apple (1) </li><br /><li>Dried mushroom (5og) (Available at Polski sklep - ask for suszone grzyby [soo-shonay gshibee]) </li><li>Liscie laurowe (Leaves used in Polish cooking - Polski sklep) </li><br /><li>Vegeta seasoning (veg seasoning available in Polski sklep) </li><br /><li>Dried plums or plum jam (2 tablespoons) </li><br /><li>Smoked meat (Any you like)<br /></li><li>Kielbasa (Polish sausage) </li><br /><li>Boczek (A fatty Polish bacon pronounced bor-chek)</li></ul><br /><br />The meat amounts and type vary according to how meaty and fatty you like it. Obviously the more fatty the stronger and nicer the taste. The original bigos which the hunters had was very fatty. This recipe is a good way to use up spare meat that you have and do not know what to use it for.<br /><br /><br /><br /><span style="font-size:130%;">Method</span><br /><br /><br /><br />1. Wash the cabbage in cold water. Strain and put fresh water in and rinse again. Repeat about 3 times and taste to ensure the cabbage is not sour anymore. If it is rinse again.<br /><br /><br />Squeeze cabbage to remove most of water.<br /><br /><br /><br />2. Put dry mushrooms into water and leave for about 20 mins.<br /><br /><br /><br />3. While the cabbage is in the pot use a sharp, long knife to cut the long strands of cabbage.<br /><br /><br /><br />4. Dice onion and add to cabbage. Add whole garlic cloves and peppercorns.<br /><br /><br /><br />5. Skin apple and dice and add to cabbage.<br /><br /><br /><br />6. Take mushrooms out of water (After about 20 mins)and rinse with fresh water . Add to cabbage.<br /><br /><br /><br />7. Add vegeta seasoning (No exact amount, roughly a couple of teaspoons)<br /><br />8. Stir all ingredients and then put on low heat. Cover and boil until cabbage is soft (Anywhere from 30mins to 2 hours depending on the cabbage)<br /><br />9. While the cabbage is boiling cut meat quite small and stew in frying pan with water. When soft add meat and juice to cabbage.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbJVvdSJDP9h7dTRq65NICfOzsa3_D5lRzYF5kcXr1I5WRLjK1Bk5mV0u4spjH3pxeDcQL4Nd_xyODlO8m_5OGliyz4YTbSmP-CuDWe82KCmZ-635ELkYMqm5mY_9RRo5oa99Yi1ldSg/s1600-h/DSC00096-78.jpg"><img id="BLOGGER_PHOTO_ID_5089333565778941154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbJVvdSJDP9h7dTRq65NICfOzsa3_D5lRzYF5kcXr1I5WRLjK1Bk5mV0u4spjH3pxeDcQL4Nd_xyODlO8m_5OGliyz4YTbSmP-CuDWe82KCmZ-635ELkYMqm5mY_9RRo5oa99Yi1ldSg/s320/DSC00096-78.jpg" border="0" /></a> 10. Keep stirring<br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvBGn5hqQH19DUKY4W9p1PyhDnc0uYAlGgobKvPyvSiqYT4AiPl-wgazlLv7Bj4k1W0jdcrbjgzd65_7pP8s8WAUM0tbRcVGcG4N74PVCcEuBnG3_U2DnI9cv7h7HaI_R8t_ODdKbgWo/s1600-h/DSC00097-79.jpg"><img id="BLOGGER_PHOTO_ID_5089333990980703474" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvBGn5hqQH19DUKY4W9p1PyhDnc0uYAlGgobKvPyvSiqYT4AiPl-wgazlLv7Bj4k1W0jdcrbjgzd65_7pP8s8WAUM0tbRcVGcG4N74PVCcEuBnG3_U2DnI9cv7h7HaI_R8t_ODdKbgWo/s200/DSC00097-79.jpg" border="0" /></a><br /><br /><br /><br /><br /><br />11. Add plums or plum jam (I prefer using jam) towards end of cooking. Add salt and ground pepper to taste. About 10 minutes after you determine the cabbage was soft and adding jam, it is ready.<br /><br /><br /><br /><br />Bigos is traditionally served with bread and you hold the bread in one hand and take a bite while eating bigos using the other hand. But you can have it with anything you feel appropriate. The first time I came across Bigos I did not know what it was and so I put it into a roll and ate it like a sandwich. Although I got some strange looks it still tasted great this way.jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com6tag:blogger.com,1999:blog-9001147356242028635.post-11419150075484016552007-07-16T12:19:00.000-07:002007-07-24T12:56:55.473-07:00Krokiet (Croquette- fried breaded meat-filled crepe pancake)<div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3xQxsgLH8qPcCtwhfAShH2Tv0082nHVC0zTrxmKzG3cjLX_A-ptnLJt4UeJypU1j3CiHSIa6k9v7D0LBRRb3aTtvL9n31rbxlzHMyKla03AhouvCpJ0J9fAYm5Y2Tpbq1OuuVwdvqJU/s1600-h/Image018.jpg"><img id="BLOGGER_PHOTO_ID_5087877296987690162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3xQxsgLH8qPcCtwhfAShH2Tv0082nHVC0zTrxmKzG3cjLX_A-ptnLJt4UeJypU1j3CiHSIa6k9v7D0LBRRb3aTtvL9n31rbxlzHMyKla03AhouvCpJ0J9fAYm5Y2Tpbq1OuuVwdvqJU/s320/Image018.jpg" border="0" /></a><br /><br />This tasty and filling main meal is simple to make and goes well with strained barszcz as a drink. It consists of minced meat filled pancakes, rolled and covered in breadcrumbs and then fried. At Christmas Eve it is eaten in it's vegetarian form.<br /><br />In order to make these you will need to make crepe pancakes and I outline a method which works well for me in the link below but use any method which you like.<br /><br />How to make crepe pancakes<br /><br /><br /><span style="font-size:130%;">What you need</span><br /><br /><br /><ul><br /><br /><li>Crepe pancakes (as many as individual croquettes you wish to make)</li><br /><br /><li>Any lean meat you wish, chicken is good.</li><br /><br /><li>Breadcrumbs</li><br /><br /><li>Eggs</li><br /><br /><li>Seasoning - Thyme, salt, pepper</li></ul><br /><br /><p><span style="font-size:130%;">Recipe</span></p><br /><br /><p>1. Boil meat (You can use boiling water for soup stock)</p><br /><br /><p>2. Mince it and add seasoning to taste. Add some breadcrumbs to the mix to give it a better consistency</p><br /><br /><p>3. Add mixture to centre of flat pancake with a border around the edge of about 5cm</p><br /><br /><p>4. Fold in half so that ends overlap by a few centimetres and roll perpendicular to this fold (You should end up with something like in the photo).</p><br /><br /><p>5. Mix whole raw eggs in a small flat bowl to which you dip folded pancakes.</p><br /><br /><p>6. Straight away dip pancakes with egg coating into plate of breadcrumbs.</p><img id="BLOGGER_PHOTO_ID_5090854385622671714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQsQ_pFn9MXUcA1w8p6OKx1radHqqeLQi4aCJFR9ycRI4NXd9OTcLbg7lliSj15djBx_XYtFbe4jFY_7AAD_dfvtOPTPCI_-X0i4ISNAdUinUyFlZQnHejVhLZeyzC2IouUuFsA8B_ls/s200/DSC00031-26.jpg" border="0" /><br /><br /><p>7. Repeat process of dipping in egg and then breadcrumbs until desired thickness of breadcrumb coat is attained.</p><img id="BLOGGER_PHOTO_ID_5090854694860317042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQX4FNEWGh8ZlZaTpl5xJ9vda5KkrnbD-YYBpAPynyhkev-cXF2c8puv6LpcLcu4Ic3frHn2nesW6gZWZxAY4x9KBjc-K0x7zuZ8Yby-8Dx_q6S-gFiwZjv7JrMWy-mSv1P34VKporBw/s320/DSC00033-28.jpg" border="0" /><br /><br /><p>8. Fry in pan with oil on low heat until breadcrumbs brown and inside hot.</p><br /><br /><p>9. Serve straight away with cup of barszcz.</p></div></div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com2tag:blogger.com,1999:blog-9001147356242028635.post-76196210474997317442007-07-16T10:49:00.000-07:002018-09-05T14:44:27.267-07:00Uszka<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMA6_pcGcEabx1VLI_qXVgffyLaoyYGj-AbkcXHw6dbtGvj7Q58MIuR6NY2WH12m2AFG0n0dS41nKWFBgJXcjTy5ez7SgtIpDEbVAeH1si67tPb541uO-V0wBhxqzI_grI4HdyiL0cTg/s1600-h/dumplings+and+barsc.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5087855985359967362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMA6_pcGcEabx1VLI_qXVgffyLaoyYGj-AbkcXHw6dbtGvj7Q58MIuR6NY2WH12m2AFG0n0dS41nKWFBgJXcjTy5ez7SgtIpDEbVAeH1si67tPb541uO-V0wBhxqzI_grI4HdyiL0cTg/s200/dumplings+and+barsc.jpg" style="cursor: hand; float: left; margin: 0px 10px 10px 0px;" /></a><br />
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These are dumplings (pronounced oosh-ka) and a translation of the name is 'little ears'. They can be filled with mushrooms and cabbage or minced pork and a good way to serve them is with <a href="http://polishfoodrecipes.blogspot.com/2007/07/barszcz-czerwony-red-beetroot-soup.html">barszcz czerwony</a>. This is how they are traditionally eaten during Christmas eve. </div>
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I ate uszka only once and I just bought some frozen uszka from the sklep (shop) and put them in boiling water with oil for a small time. It is important to keep checking frozen dumplings when heating as overcooking destroys the pastry. When they are soft add unstrained <a href="http://polishfoodrecipes.blogspot.com/2007/07/barszcz-czerwony-red-beetroot-soup.html">barszcz</a> and serve. </div>
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I tried the mushroom uszka and I must say they were not my favourite dumplings but I have been told that I have to try them fresh and so I will update this when I do. <br />
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<a href="https://polishfoodrecipes.blogspot.com/b/post-preview?token=OhNlrWUBAAA.UCJZcJOhizDUjIpUW6fwHttbL7VZTW1pLfJuCGuiN34g-FVe84bc5qPUu6-Qc7VmvmlFQ0JTR5_uENqDI5SaTg.XeyrMIFOk_4bLUbKpwtgUA&postId=5986160085422765112&type=POST">How to make the dough for uszka</a></div>
jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com5tag:blogger.com,1999:blog-9001147356242028635.post-50219841795884272222007-07-16T10:34:00.000-07:002007-07-16T10:49:45.012-07:00Zapiekanka<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJG-zfH0QfzgUD6L5323xn4CGB9FWlr96z2fAd80I4t6jKYHOKphGA304EB9IIhKg0MLL29s0hTTf2yTK4z5Upi5rYV9dZeEjStNROZnWDuvJ_4kBt6xkjKrMHTYhF9CJ7pmfsEBUkHY/s1600-h/06-01-07_1631.jpg"><img id="BLOGGER_PHOTO_ID_5087853313890309234" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJG-zfH0QfzgUD6L5323xn4CGB9FWlr96z2fAd80I4t6jKYHOKphGA304EB9IIhKg0MLL29s0hTTf2yTK4z5Upi5rYV9dZeEjStNROZnWDuvJ_4kBt6xkjKrMHTYhF9CJ7pmfsEBUkHY/s200/06-01-07_1631.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwYCn9CT3MDlEfeIkY1RQUFXBTc0h-POwmttAsGTs-30LLCvsBXRqHEqOyFIwMHIecdGpe3R0aQnaSn1_OexI_K1BnczT8JNLf6EmmPwgevPsnlr0236-EZSO_D_eEJCdpPzZgcABTeI/s1600-h/06-01-07_1632.jpg"><img id="BLOGGER_PHOTO_ID_5087850784154571874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwYCn9CT3MDlEfeIkY1RQUFXBTc0h-POwmttAsGTs-30LLCvsBXRqHEqOyFIwMHIecdGpe3R0aQnaSn1_OexI_K1BnczT8JNLf6EmmPwgevPsnlr0236-EZSO_D_eEJCdpPzZgcABTeI/s320/06-01-07_1632.jpg" border="0" /></a><br /><br /><div>This is not traditional but it is one of the first 'fast foods' to appear in Poland and common throughout the country. Basically it is a halved baguette covered in meaty toppings and cheese and then heated to melt the cheese. To finish off lots of ketchup (Polish people love ketchup) and mayonnaise are added. The two shown in the picture are topped with ham and garlic, but toppings vary just like pizza (which is also very popular here). We had these in a cool wooden restaurant in Zielona Gora.</div><br /><div></div><br /><div>I was not overly impressed by these. It is not that original as I have often eaten melted cheese with toppings on French baguettes in England and the huge amount of sauce did not enhance the experience, it was rather sickly. But a good snack if your ravished, or as an inferior alternative to a kebab after drinking.</div><br /><div></div><br /><div></div></div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com5tag:blogger.com,1999:blog-9001147356242028635.post-57149728722505499882007-07-16T09:22:00.000-07:002007-07-16T10:18:37.854-07:00Polska Kuchnia (Polish cuisine)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LQhLuxLpjsMImzF4-7UPA5gZx8LWx0GPJt_qWk-wq4xG2AepxDUgwCt_g9u2bNjVCcyt1mVM5srGcP7dyA-dnfQVeEDguq1azoPbBLKIwIKX8hHKZ4LpX5z6UOUXTPVJtS0ADy03T2E/s1600-h/colrock.jpg"><img id="BLOGGER_PHOTO_ID_5087845192107152466" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LQhLuxLpjsMImzF4-7UPA5gZx8LWx0GPJt_qWk-wq4xG2AepxDUgwCt_g9u2bNjVCcyt1mVM5srGcP7dyA-dnfQVeEDguq1azoPbBLKIwIKX8hHKZ4LpX5z6UOUXTPVJtS0ADy03T2E/s320/colrock.jpg" border="0" /></a><br /><div>My name is John Connolly and I moved to Poland with a plan to absorb as much culture as possible. You can read about this more at my blog, An Englishman in Poland(Click below)</div><br /><div></div><br /><div><a href="http://www.talesofenglishman.blogspot.com/">http://www.talesofenglishman.blogspot.com/</a></div><br /><div></div><br /><div>I learnt much of if not all of the recipes in these pages from my adopted babcja (polish for grandmother pronounced bup-cha) Ania who could not speak any English. I learnt through observation and communicated through my broken Polish and hand signals. The most widely used by far was two thumbs up. I have tried to reflect this in my site by not relying too heavily on exact amounts of this and amounts of that because I believe it is more fun to roughly follow a recipe and experiment. I hate the method of cooking where it is supposedly necessary to measure exactly 250ml of milk. I understand if it is for bread, pancake or cake recipes where you need to be more exact and I do use exact amounts for cakes here but mostly exact amounts are not essential here and I urge you to follow your instinct and experiment - it is so much more fun and there is many times that I have found ways to improve dishes just because I experimented. Furthermore I become bored if I eat something with exactly the same taste again and again, remember.... </div><br /><div>"variety be the spice of life!"</div><br /><div></div><br /><div>I am going to add anything that relates to Polish cuisine and I apologise for that I am not using Polish letters in Polish words yet, but I will rectify that soon.</div><br /><div></div><br /><div>Please feel free to comment on anything and I will try to reply as quickly as possible :)</div><br /><div></div><br /><div></div><br /><div></div><br /><div><strong><span style="font-size:130%;">Introduction to Polish food </span></strong></div><br /><div></div><br /><div>Polish cuisine is very traditional in it's own right but also heavily influenced by foreign tastes and consequently uses a large variety of ingredients. The Slavic influence can be seen e.g. with the usage of kaszsa, but there is also signs of Jewish, Turkish, Hungarian, Italian and French influences largely due to many times in it's history when it was occupied by different nations. There are quite large differences that can be seen depending on where you are situated in Poland, and so I am going to concentrate on the Western and South-western areas since this is where I lived.<br />For a more comprehensive account of history visit the link below<br /><br /><a href="http://en.wikipedia.org/wiki/Polish_cuisine">Polish food history</a> </div><br /><div></div><br /><div></div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com2tag:blogger.com,1999:blog-9001147356242028635.post-89958592280408665802007-07-16T08:05:00.000-07:002007-07-16T09:19:29.154-07:00Salatka (Polish salad)<div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuRmfUsP_D7f3Zd9zevZ9PGvUiO5nCWxA_Jv7nDwtbGz0a2q2jIEYNDyxPG4669Gn_b_a7Mc2iHHnZExRpJNGPXvFs090_jyDIdIHCrHx95G6MKcXLQ7VOST_KCU7k9ZcT2BLr3fXdNw/s1600-h/DSC00118-56.jpg"><img id="BLOGGER_PHOTO_ID_5087816420121236514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuRmfUsP_D7f3Zd9zevZ9PGvUiO5nCWxA_Jv7nDwtbGz0a2q2jIEYNDyxPG4669Gn_b_a7Mc2iHHnZExRpJNGPXvFs090_jyDIdIHCrHx95G6MKcXLQ7VOST_KCU7k9ZcT2BLr3fXdNw/s320/DSC00118-56.jpg" border="0" /></a> <div>Salatka (pronounced sa-wat-ka) is a Polish salad but not like the green leaf salad that I was used to. In fact in London I made a green leaf side salad for a Polish person at work with large cuts of onion and tomato etc. but the fresh out of her country pole was at a loss as to how to eat this salad because the pieces were so large! A Polish salad has the ingredients cut small (see photo above) and has a quite different appearance from leaf salad but resembles a pasta salad with no pasta. Salatka is one of my favourite new foods but it will not replace a green salad for me, perhaps pasta salad.</div><br /><div></div><div>There are many types of salatka with different ingredients but my favourite is this one:<br /></div><div><span style="font-size:130%;">Ingredients</span></div><br /><ul><li>Potato (2 med)</li><br /><br /><br /><li>Eggs (4)</li><br /><br /><br /><li>Carrot (2)</li><br /><br /><br /><li>Parsnip root (2)</li><br /><br /><br /><li>Celery root (0.5)</li><br /><br /><br /><li>Apple (1)</li><br /><br /><br /><li>Gherkin (2 large, marinated)</li><br /><br /><br /><li>Mustard</li><br /><br /><br /><li>Mayonnaise (full fat tastes best)</li><br /><br /><br /><li>Salt/pepper<br /></li></ul><p><span style="font-size:130%;">Recipe</span></p><br /><p>1. Boil all veg until soft and hard boil eggs. </p><p>2. Peel veg and apple.</p><p>3. Dice veg and eggs as small as possible and place in dish.<br /><br />4. Add mustard, mayonnaise, salt and pepper and mix. There is no right amount of these. When a different person makes it they add different amounts and it comes out slightly different each time. Experiment and have fun with it.</p><p>Babcia uses Polish mayonnaise made by Winiary which is better than any I tasted in England. </p><p>There are many types of mustard in Polska kuchnie (Polish cuisine) and although babcja uses a type called sarepska (see photos). </p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Z1ctbdr8223Qvm_9BhkmeTkWO_4Sx1JXYdoPV4Afaewq1XNy5uq0vF5PIh_-MooOftYO9deOpF52CQVdmiFnh6wDrgHo-n9dmswwDDu7NvmIkyHkLDQI_42xmOW2XsCMtUcCPOaCCLs/s1600-h/DSC00003-3-2.jpg"><img id="BLOGGER_PHOTO_ID_5087827587036206130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Z1ctbdr8223Qvm_9BhkmeTkWO_4Sx1JXYdoPV4Afaewq1XNy5uq0vF5PIh_-MooOftYO9deOpF52CQVdmiFnh6wDrgHo-n9dmswwDDu7NvmIkyHkLDQI_42xmOW2XsCMtUcCPOaCCLs/s200/DSC00003-3-2.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRlgVuy2NP738cYOpDiqCtv61c3T_7c806PfxDpeyeTAJYKfJS0L8J5ks9JUjkDfZGw7XLZ4JGrnAWtJrgTA9rU3kI_byqbRHdx35YI8MUJfCZrsgeGdahOb5MNlVbN6VhNpnuvuFEBw/s1600-h/DSC00004-4.jpg"><img id="BLOGGER_PHOTO_ID_5087827922043655234" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRlgVuy2NP738cYOpDiqCtv61c3T_7c806PfxDpeyeTAJYKfJS0L8J5ks9JUjkDfZGw7XLZ4JGrnAWtJrgTA9rU3kI_byqbRHdx35YI8MUJfCZrsgeGdahOb5MNlVbN6VhNpnuvuFEBw/s200/DSC00004-4.jpg" border="0" /></a><br /><br /><p></p><br /><br /><br /><p></p><br /><br /><br /><p></p><br /><br /><br /><p></p><p>Try this if you want (get them from Polski sklep or Polish shop), or use other mustards, mayos and vegetables in different ratios. There is no exact recipe - experiment.</p>Salatka is great on it's own or with kielbasa or on a kanapka. I have tried it with most things and it's great.<br /><br /><br /><p></p></div></div>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com7tag:blogger.com,1999:blog-9001147356242028635.post-12461366139580822882007-07-16T07:12:00.000-07:002007-07-16T08:04:06.785-07:00Kotlet Schabowy (Pork cutlets in breadcrumbs)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSN2YOI8NWt3zuj_ogfG8QLpBieYNTpak4SpB-5isHQonxyy7hun9V6h-Pnonlsy2_H9R46NS081ar_R79v5c29EgJGpNu_Ncg9FH-pn35N3KOxtWRkLfhHJpuFwLKij1Mf4A2C9S-BpI/s1600-h/DSC00044-32-Edit2.jpg"><img id="BLOGGER_PHOTO_ID_5087798278179378178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSN2YOI8NWt3zuj_ogfG8QLpBieYNTpak4SpB-5isHQonxyy7hun9V6h-Pnonlsy2_H9R46NS081ar_R79v5c29EgJGpNu_Ncg9FH-pn35N3KOxtWRkLfhHJpuFwLKij1Mf4A2C9S-BpI/s400/DSC00044-32-Edit2.jpg" border="0" /></a><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kotlet</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Schabowy</span> is a delicious traditional meal for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">obiad</span> (Polish dinner in early afternoon) and extremely easy to make. Check out <a href="http://talesofenglishman.blogspot.com/">An Englishman in Poland</a> with the section on food.<br /><br /><a href="http://talesofenglishman.blogspot.com/2007/07/kotlet-schabowy-yummy-obiad.html">http://talesofenglishman.blogspot.com/2007/07/kotlet-schabowy-yummy-obiad.html</a><br /><br />Here is a simple method that <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Babcia</span> (grandmother) Ania uses:<br /><br /><br /><br />1. Get some quality lean pork, clean and tenderise with mallet until about 1/2 cm thick and as wide as you want.<br /><br /><br /><br />2. Add <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">sprinkle</span> of salt and pepper according to how much you like. A lot of pepper is not needed.<br /><br /><br /><br />3. Use raw mixed egg whites/yolks to dip meat in.<br /><br /><br /><br />4. Next dip meat mixture of breadcrumbs and spice mix like in photo below<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5087804462932284434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtqBttiMA0D-wIoXS8PtnyUjylzZ98SssDX3CdXzHf6hzkQA0jgUV4KwmfR16uex2E40ukFC-GVXHOYw7tInhkCtLeAvRIiay1hBSQ_gWAYfMg8GexfpCFRO1ZeLfgrW-Q151JWn9KGg/s200/DSC00038-4.jpg" border="0" /><br /><br /><p>'<span class="blsp-spelling-error" id="SPELLING_ERROR_5">Jarzynka</span>' <span class="blsp-spelling-error" id="SPELLING_ERROR_6">przyprawa</span> do <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mies</span> from <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Winiary</span> is a lovely seasoning for meat available from your local <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Polski</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">sklep</span> (Polish shop). This will make the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">kotlet</span> a bit hotter but you do not have to include it, just use plain <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">breadcrumbs</span>. If you do then mix in ratio 5:1 with breadcrumbs, usually about a teaspoon but experiment.</p><p>5. Fry in olive oil (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">Mediterranean</span> but healthier) until golden brown.</p><p>Serve with boiled <span class="blsp-spelling-error" id="SPELLING_ERROR_14">ziemnaki</span> (potatoes) and raw pickled <span class="blsp-spelling-error" id="SPELLING_ERROR_15">kapusta</span> (cabbage) or eat cold next day on <span class="blsp-spelling-error" id="SPELLING_ERROR_16">kanapka</span>. </p>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com2tag:blogger.com,1999:blog-9001147356242028635.post-66831439899993310302007-07-15T05:05:00.000-07:002007-07-16T08:04:39.738-07:00Barszcz czerwony (Red beetroot soup) recipe/info<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LpYET573jSHu89vedipc5QMQBFj4kHwXUj4tSF3mX5eKOuJAWDsn-eutNhGuiMNT5O31ZBUGDpwfYMnUp-QSFeb0B4Jx-rnd8UM4HptB3pNHpTGQDxGAG5QhZnTq2PHFSQvQK3AUxMI/s1600-h/DSC00005-5-2.jpg"><img id="BLOGGER_PHOTO_ID_5087409931531440930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LpYET573jSHu89vedipc5QMQBFj4kHwXUj4tSF3mX5eKOuJAWDsn-eutNhGuiMNT5O31ZBUGDpwfYMnUp-QSFeb0B4Jx-rnd8UM4HptB3pNHpTGQDxGAG5QhZnTq2PHFSQvQK3AUxMI/s320/DSC00005-5-2.jpg" border="0" /></a><br /><div>This deep red soup is believed to have originated in what is now Ukraine and there is many varieties throughout Central and Eastern Europe, Borshch being a famous Russian form.</div><br /><div>The list below provides links to other varieties<br /><a title="German language" href="http://en.wikipedia.org/wiki/German_language">German</a>: borschtsch<br /><a title="East Prussia" href="http://en.wikipedia.org/wiki/East_Prussia">East Prussia</a> (where the dish was native): was called bartsch<br /><a title="Lithuanian language" href="http://en.wikipedia.org/wiki/Lithuanian_language">Lithuanian</a>: barščiai<br /><a title="Russian language" href="http://en.wikipedia.org/wiki/Russian_language">Russian</a>: <a class="internal" title="Ru-borshch.ogg" href="http://upload.wikimedia.org/wikipedia/commons/4/46/Ru-borshch.ogg">борщ</a> borshch<br /><a title="Polish language" href="http://en.wikipedia.org/wiki/Polish_language">Polish</a>: barszcz<br /><a title="Romanian language" href="http://en.wikipedia.org/wiki/Romanian_language">Romanian</a>: borş<br /></div><div>The main ingredient of this delicious soup is beetroot, garlic and sometimes potato. As with most soups here it can be eaten as a main meal or strained, to be drunk with <em>krokiet</em> for example.</div><br /><div>Barszcz can also contain dumplings called <em>uszka</em>. These dumplings usually have a mushroom filling.</div><br /><br /><br /><br /><span style="font-size:130%;">Barszcz ingredients</span><br /><br /><br /><br /><ul><li>Beetroot (about 1kg)</li><br /><li>A couple of litres of meat or vegetable stock (See 'Making a soup stock')</li><br /><li>Garlic cloves (2)<br /></li><li>Potato (<em>optional)</em><br /></li></ul><span style="font-size:130%;">Recipe</span><br /><br /><p>1. Peel and chop beetroot roughly into chunks any size you want. I usually do them the size of large dice.<br /></p><img id="BLOGGER_PHOTO_ID_5087497995540878130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7N_A_-382Z5kKtZL8Q3FG5p-pJoForWpLCkDWztR1aaG6btMXbrsbCc4a8lmRNZj17Qjfv6sYg1oEmk_RUATQSKyqCvt2JgLiPweJp-wFxtDiUksBjeGVxogGDxdfRJ4I0LDmStJ4dSk/s320/DSC00014-13.jpg" border="0" /> <span style="font-size:130%;"><span style="font-size:100%;">Use gloves as beetroot stains your hands!</span></span><br /><p><span style="font-size:130%;"><span style="font-size:100%;">If you want potato, skin and cut it like the beetroot.</span></span><br /><br /></p><p>2. Add to soup stock (See 'Making a soup stock).</p><br /><p>3. Add garlic, crushed.</p><br /><p>4. Cover and boil until the beetroot and potato are soft. (Approximately 1 hour depending on size but increasing the length of time increases softness. </p><br /><p>5. Add beetroot concentrate, either home-made (sorry must wait for link) or ready made from the Polski sklep (Polish shop). Here is an example of one below. Add about a 1/4 litre and taste.<br /><br /></p><br /><br /><p><img id="BLOGGER_PHOTO_ID_5087504682804958018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sonRdjrYzOOxIDOv5UH85gBnDj_0QwCUPg4ZXONWHFvr7zE1kG0LNxQ_CElZi2W6kBK1Z3I69D_qBH539NRNRRWdrZ0RXitwfkhzF6EQdxWnETB5jGIFr5V9FxTGzW-nqs-qDNHzBMc/s320/DSC00040-6.jpg" border="0" /> This is sweet so taste as you go and if it is too sweet for you, lessen the sweetness using lemon juice.</p><p>6. Add herbs (My babcja adds marjoram, <em>majeranek</em> in Polish. I have never heard of this herb until I came to Poland. It is from the same family as oregano but sweeter and used a lot in sausage making here and in Germany).</p><br /><p>There it is. Extremely simple and quick. </p><br /><p>Here I am enjoying strained barszcz after eating krokiet.<br /><br /></p><br /><img id="BLOGGER_PHOTO_ID_5087511120960934738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYzZAg9u8UI5r7vgvCd1srkzKdiwjpYNoLWacfQwoK7pNjBwCk4ZD2D3XCEiXE_A6tP7jDci1JdoR6eiaQobcSY7y3w8wGxNyXyXWvbCd-Q9DCPwl1tLe0XIrITav6wd-Zq8FLXVVHlg/s320/DSC00007-7-2.jpg" border="0" />jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com12tag:blogger.com,1999:blog-9001147356242028635.post-63147810412427371422007-07-14T10:25:00.000-07:002007-07-14T11:09:10.379-07:00Soups of Poland<span style="font-size:180%;">Polish people really love soup</span><br /><span style="font-size:180%;"></span><br />I had only really eaten tomato soup in London if I was ill because it is easy to eat and very warming. But since being here I have eaten so many types of soups both as a first course<em> </em>of obiad (dinner) or with the main meal as a drink. I enjoy them now, especially on winter nights. It is probable that the association of Poland and soup originated for this reason also with long, cold winters being the norm.<br />Now I always have some sort of soup around because<br /><ul><li>They are a handy way to use up anything you would otherwise throw out</li><li>They are extremely easy to make</li><li>They cook themselves</li><li>They last a long time </li><li>They can be quickly reheated</li><li>There is a huge variety </li></ul><p>I have selected the most important (and tasty) soups that I have tried over here and I strongly suggest you try these recipes for yourself at any time of the year.</p>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com0tag:blogger.com,1999:blog-9001147356242028635.post-66355788587203666282007-07-14T06:16:00.000-07:002007-07-14T10:25:50.974-07:00Home made jam recipeI have never been a huge fan of jams and at first being here I was reluctant to say no when something was offered to me in case it was offensive. And so I started to eat the jam that my girlfriend's mother and grandmother made but I must admit that I became quite addicted to finishing off <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sniadanie</span> (breakfast) with a few dollops of whichever particular fruit jam was on offer on a lovely sweet, fresh, soft roll. I decided to find out how it was made expecting some old, exceedingly complex recipe but it actually it is extremely simple and straightforward.<br /><br /><br /><span style="font-size:130%;"><strong>Method</strong></span><br /><br /><p>1. Choose your fruit. Get loads of it.</p><img id="BLOGGER_PHOTO_ID_5087070757964075682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4wXjRasB-WixDHY0z62p-9eBNbegvef2fwJQaQYFDP5xJZec4gbTA-alGIrB4W4aB_SyA6Hx-Z-RG0Ere127Sc-va3PwBZGVujpUOWI8LGiSjBnPIp29wszen3qlTmVSfBMYuh3S5HI/s320/DSC00001-1.jpg" border="0" /><br />Whatever you feel like - I like strawberry most. The photos are of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">babcia</span> making blackberry jam.<br /><br /><br />2. Clean the fruit of twigs, stalks, hard stuff whatever, while in water.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5087071041431917234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gdskKjJR9JUrmAUQkwdc7rZtGMeYcVEPfIo8nvGjM023Jtvk18z_vSvE5G9J7Bc2du26GEh9v4mmO5JPYX7Wafxn9JjkI4KOB2Qc04kM04BMo0qcf69pNniYCOPOpGvtGvPWytvHEIM/s320/DSC00003-3.jpg" border="0" /><br />3. Put roughly 1kg of fruit into a pot and add the jelly powder sachet (Your local <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Polski</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">sklep</span>[shop] will have this. See photo below). Heat and the berries produce juice.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5087071393619235522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoonvcPJUicHAS_AvMlIkpy-RaoQEM5BNyiqiRzEAOeZt2qbi6QXYlgmIJVRSFke6c6WZtd0VUv1GZihyn0zRVgDkVumivVC93UEUP8NbzezdjYA94_agjS2a575eEHIC8alnWuqk_nR4/s320/DSC00007-7.jpg" border="0" /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5087072218252956370" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZBTEIM0rUJB0c5IgwpCRbfSowku4l6cdEIy7TQU3jYItPLWLlviJryzvOVVFyN4uaVzeHxkw5FaHLOTSplF1LOBgVg4yz7mZ1FDrcpAOrV-XZ6kKNp_ip_2zYbfVPIEE8Y5rCTn0okY/s320/DSC00020-19.jpg" border="0" /><br />4. When it is boiling add about 500g of sugar, mix, and bring back to boil for 5 minutes or so.<br /><br /><br /><br />5. Take of heat and keep stirring until the white foam at the top dissipates.<br /><br /><br />6. Pour the hot mixture into clean jars, close and turn upside down for a few minutes.<br /><br /><br />7. Once they have reached room temperature they can be stored in the fridge.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5087072664929555170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoPXJNGMa4dKt6wzPWYYCuk8wxWCsMRSkU5hE5SmI_Ee-kH07KSh3oZSyrJ7hBjubHqqFSQMUwuEtdqXrhzPFCCacOr8VvX5qP86Sgkh4z1lAGMdPMdSWZDFbPKBq6WuMtCppGUB3of0/s320/DSC00043-37.jpg" border="0" /><br />Tell me what you think of this recipe.<br /><br /><br /><p></p>jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.com3