Sunday, December 22, 2013



for 4-5 small glasses


250g mascarpone cheese,room temperature
150ml double cream, cold
2 egg yolks,room temperature
2 łyżki icing sugar (less if your sponge fingers are covered with sugar)
100g sponge fingers(around 8 ), broken into smaller pieces
100ml freshly squeezed orange juice
40ml cointreau (in adult's version of course)
2 oranges,peeled and white pith removed from around the flesh,chopped
40g dark chocolate, grated
50g pistachios without the shell


1. Bring 1/4 water to boil in a medium pot and turn the heat right down. Put the egg yolks and sugar into a metal bowl and place over the boiling water(make sure the bowl doesn't touch the water) and whisk it with an electric mixer until pale and creamy. Take it of the steaming water and whisk for another couple of minutes.Combine with mascarpone.

3. Whip cream until soft peaks, and spoon by spoon mix it with mascarpone.

2. Mix orange juice with  with cointreau in a separate bowl.

3.Dip some of the biscuit in orange mixture(try not to make them too soggy) and place on the bottom of each glass, layer with a spoonful(or maybe 2) of mascarpone cream on the top and sprinkle with grated dark chocolate, repeat again - I fit 2 layers in my glasses.

4.Chill in the fridge overnight (or at least 5 hours)

5.Decorate with orange pieces and pistachio nuts ;)

Polish ''greek style'' FISH

As the name indicates it's a Polish dish ;) with a very weird name :D I haven't got a clue where the name ''greek style'' comes from as nobody never heard of it in Greece.....To make it funnier it's one of our traditional Christmas dishes ;D Oh well, it doesn't really matter what the name is because it's a very delicious dish and not necessary eaten only during Christmas period. I eat it all year round ;)


You will need 6-8 remekinds or one bigger dish


600g skinless and boneless cod
250g carrots, medium grated
70g parsnip,medium grated
50g celeriac, medium grated
1 big onion,chopped
1 small leek,or half big one, chopped
1 glass boiling water
2 berries allspice
1 bay leaf
50g tomato purée(room temperature)
3 tbsp olive oil
salt, pepper


1.Preheat the oven 190C/170fan/Gas5

2.Rinse fish under cold water, dry with paper towel, sprinkle with salt and pepper. Place on a baking tray, sprinkle with olive oil.Bake for 25 minutes.

2.Place grated veg in a medium pot and cover with one glass of boiling water.Bring to boil and simmer for 10-15 minutes.Leave the lid ajar.After this time add allspice,bay leaf and tomato puree.

3.In a meantime fry onion and leek with some olive oil until golden and add to veg.Season with salt and pepper.Bring to boil and turn off the heat.

4.If you use one bigger dish place fish on the bottom and cover with veg(still warm), if you decide to use remekinds put the veg first and cover with fish and  press with a spoon.Let it cool and put in a fridge for minimum 2 hours.

To take the fish from remekinds, circle a knife around the edges and turn the dish over a plate, it should slide out quite easily.To serve fish from a bigger dish simply spoon it out on a plate.

Saturday, December 21, 2013




750 ml red wine
2 cinnamon sticks
4 star anise
6 - 8 cloves
50g brown sugar
fresh orange juice from 1 orange
2 – 3  oranges,peeled, cut into wedges
50g fresh cranberries, slightly pressed


1.Put all ingredients into a medium pot, simmer for around 6-8 minutes,don't boil!

2.Serve with orange wedges ;)

The best enjoyed with company ;)


Christmas BORSCHT



3l water
6 medium beetroots
1 carrot
1 small parsnip
a piece of celeriac (ok 100g)
1 medium onion, cut in half and burn a little bit over fire ;)
0.5 leek
5berries of allspice
3 bay leaves
4 garlic cloves, crushed slightly
few peppercorns
salt pepper
4 - 5 tbsp freshly squeezed lemon juice


1.Wash all the vegetables, peel and place in a big pot(leave one unpeeled beet for later). Add garlic, onion,leek,allspice, bay leaves and peppercorns. Cover with cold water, bring to boil, turn the heat down to minimum and simmer with lid on for around 1 1/2 -2 hours. 

2.After this time,peel 1 left beetroot and grate it(medium). Turn off the heat and add grated beetroot,lemon juice, salt and eventually some pepper.Mix with a spoon.Strain before serving.

Serve with sauerkraut and wild mushroom pasties ;)

Friday, December 20, 2013


Does your homes smell like Christmas yet?We've got our Christmas tree up, smell of fresh spruce fills the house, fire on(electric ;) - but still nice! ;)), candles lit everywhere.It's warm and cosy.I love Christmas - there is something so magical about it ;) Different scents remain me of different times in my life, some even take me back to my childhood in a split second, when as a little girl I puttered around the kitchen,poking my nose in every single smelled so christmassy back then ;) And I make sure that my home smell of Christmas now too ;)

Most of polish Christmas dishes are made of sauerkraut and wild mushrooms and I associate their scent with this time of the year ;) These pasties render the taste of Polish Christmas perfectly.The filling is very time-consuming but it's worth every effort ;) It's very important to use dry, wild mushroom - they make this dish!


for 26 pasties

REMEMBER:allow more time to prepare the sauerkraut and mushroom filling.


480g bread flour + 50g for kneading
320 ml tepid water
30g fresh yeast or 15g dry
3 tbsp olive oil
pinch of salt
pinch of sugar
2 tbsp poppy seeds + few pinches to sprinkle on the tops
1 egg
butter for greasing


0.5kg sauerkraut(I do recommend polish one as it's not as vinegary as the one I bought in the UK)
50g dry wild mushrooms
2 medium onions,chopped finely
black pepper
2 tbsp olive oil, for frying

1.You can prepare filling the night before,because it's very time-consuming. Rinse sauerkraut under a tepid water in a colander,place it in a medium pan and cover with cold water.Bring to boil and simmer for around 1 1/2 -2 hours(until soft) with a lid on.Strain, let it cool down, drain the remaining water out and chopped finely(some sauerkraut might already be chopped).

2.Soak dry mushrooms in water for few hours until soft.After this time put it over a medium heat and bring it to boil, turn the heat down and simmer for 1 hour.Strain, cool down and chop finely.If you are using fresh mushrooms, chop them finely and fry.

3. Fry onions with olive oil until golden.

4.Place sauerkraut, mushroom and onions into one bowl and season well with salt and pepper - this is your filling DONE ;)

5.PASTRY: Crumble fresh/dry yeast with pinch of sugar, 40 ml lukewarm water and a 1-2 tbsp flour.Stir and leave to foam for 10-15 minutes

6.Mix sifted flour and salt in a bowl, add olive oil and poppy seeds.Add yeast mixture and the rest of lukewarm water.Mix with a wooden spoon, when the mixture comes together start kneading it using your hands.Add some more flour if the dough is too sticky.Knead for around 5-10 minutes until the dough is very soft.(trust me you will feel the difference). Cover the bowl with a cotton tea towel and put to rise somewhere warm, but NOT hot, until dough has doubled in size - it takes around 1 hour.(remember dough doesn't like draughts!)

7.Preheat the oven 190 C/170 C fan /Gas 5

8.When the dough doubled in size, put it on a lightly floured surface and knead for another 2-3 minutes,roll it out and cut 7,5 cm circles and place on a well greased baking tray(sprinkled with semolina but not necessary)

9.Place some of the filling on each circle, fold into a half-moons and pinch edges, forming a well-sealed crescent.Transfer each one onto a baking tray,brush with beaten egg and sprinkle with poppy seeds.

10.Bake for 35 minutes, cover with aluminium foil if get too brown.


New GREEN CANOE magazine is out - still warm :) Truly amazing, full of beautiful pictures and gorgeous inspirations!You will also find some of my recipes inside + a very aromatic article ;) It's in Polish but I hope it will be translated to English one day and go GLOBAL ;)

Saturday, December 14, 2013



For 6 remekins


750g/26.4 oz apples,peeled,cored and chopped
2 tbsp brown sugar
2 tbsp cinnamon


150g/ 5.3 oz plain flour
110g/ 3.9 oz butter(cold)
50g/ 1.7 oz oats
60g caster sugar


1.Place apples in a medium pan, add sugar and cinnamon and cook over medium heat for abound 10 minutes.

2.In a meantime place flour,oats,and sugar in a medium bowl and then rub in the butter until it resembles breadcrumbs.Fine or coarse- whichever you prefer ;)



600 ml/17.5 oz milk
2 large egg yolks
2 tbsp caster sugar
vanilla pod
2 1/2 tbsp corn flour


1.Place 450 ml/1lb milk over a medium heat, add sugar and vanilla seeds scraped from 1 pod.
2.Mix the rest of milk with yolks and flour, until smooth.
3.When the milk starts to simmer, turn the heat down and pour milk-yolk-flour mixture slowly into the pan.Keep whisking until it gets thicker.Bring to boil and take off the heat.IT'S READY ;) ;) ;)


Wednesday, December 11, 2013




You will need a muffin tray for this recipe ;)


220g plain flour
230 g butter(cold),cut into small cubes
salt,small pinch
60-70ml cold water

PLUS:butter for greasing


750g apples,chopped
2-3 tbsp cinnamon
4 tbsp sugar

1.Sift the flour into a medium bowl,add salt and butter.Rub the butter into the flour with your fingertips.Now add 60 ml water and combine together using hands.If the mixture feels too crumbly  add some more water.Divide into two balls, flatten them into discs,wrap with cling film and put in the fridge for 1 hour.

2.In the meantime put apples into a pan over a small heat.Add sugar and cinnamon and cook for 10-15 minutes.After this time, turn off the heat and let it cool.

3.Preheat the oven 190 C/170 C fan/GAS 5.Grease muffin tray with butter.

4.Take the pastry out the fridge and roll out on a lightly floured surface (around 5 mm thick) and cut out the circles (9,5-10 cm) using a glass or a jar.Line each muffin mould with the cut out pastry so that the bottom and the edges are all covered.Fill up with the apple mixture.Cut narrow stripes from the rest of the pastry and wove on the top of each pie and press the edges together.If you don't feel creative just cut out smaller circles(7 cm), press the edges together and cut small crosses in the middles.

5.Bake for 30-33 minutes.

Served warm or cold ;) ;) ;)