Polish Your Kitchen

Polish Christmas Traditions

Anna — Wed, 04 Dec 2024 14:12:28 +0000

Polish Christmas Traditions

Hello my hungry friends,

As the scents and flavors of Thanksgiving are lingering in our minds and on our toungs, I am excited to start thinking about Christmas and my menu for the 3 days of celebrating. As you may know, here in Poland, we celebrate Christmas for 3 days: Wigilia Christmas Eve, 1st Day of Christmas and then the 2nd Day of Christmas. The menu will be considerably different for Wigilia and the rest of the holidays. Wigilia is traditionally pescatarian and heavy with plant-based dishes and the following days can (and are) be filled with succulent meat dishes and a bit more variety.

In one of my cookbooks: “Polish Your Kitchen; A Book of Memories, Christmas Edition” I talk more about the traditions and symbolism of the items on our Christmas Eve dinner, the meaning of the first star on the evening sky and why oranges remind us Poles of Christmas.

Polish Christmas Traditions – what is Wigilia?

Christmas in Poland is more than just a holiday—it’s a time steeped in rich tradition, deep-rooted customs, and centuries-old rituals that have been passed down through generations. If you’ve ever wondered what makes Christmas in Poland so special, here’s a guide to some of the most cherished traditional family recipes that fill the our holiday season with great memories of our family members that may not be around us.

Unlike many Western cultures that celebrate on Christmas Day, Poles’ main day to celebrate and the one that everyone is looking forward to, is Wigilia meal. It is incredibly significant, and typically includes twelve dishes—each representing one of the twelve apostles.

These twelve dishes are not just about food; they are a symbol of abundance, peace, and goodwill. Here’s a glimpse into some of the iconic dishes you might find at a traditional Polish Wigilia table, ones that were always served in my family home:

– Beetroot soup with mushroom dumplings barszcz z uszkami – A vibrant beetroot soup served with uszka, small dumplings filled with mushrooms. The soup’s deep red color matches the flavor.

– Fried fish (normally carp) karp – Carp is a classic Polish Christmas dish, often fried as one of the hot dishes. When I was a child, we would keep our carp alive in the bathtub leading up to Christmas Eve, and the fish is prepared fresh for dinner. Now, stores offer filets and it is a bit more hassle free.

– Pierogi – our Christmas version of pierogi will normally be filled with sauerkraut and mushrooms or perhaps potatoes and farmer’s cheese. Some families opt for ones filled with buckwheat and farmer’s cheese or other meatless versions.

– Dried fruit drink kompot z suszu – a sweet, spiced fruit compote made from dried fruits like prunes, apples, and pears. It’s served as a drink and is considered a healthful and delicious way to cleanse the palate. It can be served hot or cold and is a must-have addition to the Wigilia dinner table.

– Poppyseeds with grains kutia or poppyseeds with dumplings kluski z makiem – A sweet grain dish made from wheat (or noodles), honey, poppy seeds, and nuts, often served as one of the twelve dishes.

These are just a few of the 12 dishes served during Wigilia in my home. You can review the full list in the Christmas section of the blog or in my cookbook “Polish Your Kitchen; A Book of Memories, Christmas Edition”

Polish Christmas Traditions – the Christmas Tree and Decorations

Polish homes are beautifully decorated for Christmas, often with intricate ornaments, candles, and festive garlands. The Christmas tree choinka, is typically adorned with handmade decorations like straw stars, paper angels, and wooden or glass baubles. When I was a child, the choinka normally didn’t go up until the 23rd of December and that tradition was not unusual for many Polish homes. These days, you can see the trees decorated a few weeks before the big day.

Polish Christmas Traditions – Opłatek

One of the most meaningful rituals of Wigilia is the breaking of the opłatek—a thin wafer that is shared between family members as they exchange Christmas wishes. The opłatek tradition dates back centuries and is a moment of reflection, gratitude, and reconciliation. Before dinner begins, each person breaks off a piece of the wafer and offers a warm wish to everyone at the table.

Polish Christmas Traditions – Christmas Day: Family Time and Relaxation

Christmas Day itself is a more relaxed affair. While Wigilia is the big celebration, Boże Narodzenie (Christmas Day) is often spent with close family, reflecting on the blessings of the season, and enjoying a hearty Christmas lunch. This meal often includes dishes like duck blood soup czernina, bigos (hunter’s stew), roasted duck, or another family favorite.

If you ever have the chance to celebrate Christmas in Poland or with a Polish family, you’ll find that these traditions will not only fill your stomach but will also nourish your soul, connecting you to something much larger than just the holiday itself. I hope that you put Poland on your trip calendar and visit during Christmas. Not only to taste the food but also to see the beautiful Christmas markets that every big city puts on, and experience the beauty of this important holiday the Polish way… and if not, please bring a bit of Poland into your home, cherish the family memories and make new ones with the ones you love.

Wesołych Świąt Bożego Narodzenia ~ Merry Christmas!

From Poland with love,

Anna and Mark

Polish Christmas Traditions Polish Christmas Traditions Polish Christmas Traditions Polish Christmas Traditions

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Polish food blog is 9 years old

Anna — Tue, 19 Nov 2024 17:20:36 +0000

Polish food blog is 9 years old!

Celebrating 9 Delicious Years of Polish Cuisine with Polish Your Kitchen.

November marks a significant milestone for your most beloved source of Polish culinary inspiration and my baby: Polish Your Kitchen. What a journey it has been! From humble beginnings to becoming a (what I’m told) go-to resource for all things Polish food, Polish Your Kitchen has helped countless home cooks and food enthusiasts discover the rich flavors of Poland. Whether you’re craving pierogi, borscht, or a hearty Polish stew, I got you covered.

The Journey of Polish Your Kitchen

Since its inception in 2015, Polish Your Kitchen has grown into a trusted platform for learning about Polish cuisine. Created by Anna Hurning, a passionate cook with deep roots in Polish culture, the blog offers easy-to-follow recipes, helpful tips, and a glimpse into the traditions that make Polish food so special. Over the past nine years, the blog has become much more than just a collection of recipes—it’s a celebration of Polish culinary heritage. I’ve started the blog when Mark (my husband) was stationed (with the Army) in Hawaii. I begun writing down our family recipes for a few reasons:

1. I wanted them for our then 10-year-old daughter.
2. I needed a hobby.
3. My grandma was still alive and I had a quick access to all recipes in her head.
4. There wasn’t really a resource on line for people to explore Polish cuisine in English.

I created a quick logo and a simple website on my own. I had a great camera, as I was already interested in photography. I loved cooking. I created my Facebook page and started sharing the recipes. It was a lot of fun and the page quickly grew. I learned that there were tons of people who needed these recipes. Over and over I heard a story of a relative taking all of their secrets to their grave. Over and over I heard that MY RECIPES are JUST LIKE their mom’s, aunt’s or grandpa’s. Your letters and comments were fuel that kept me going for years.

Since then, Mark has retired and in 2018 we moved back to my hometown of Szczecin, Poland. I continued with the recipes and my readers started asking about a cookbook. In 2022, with your help, I self-published my first cookbook “Polish Your Kitchen; My Family Table”. It was a huge success! The book sold out in the first week of pre-sales and (since this was during pandemic and all supply chains were a bit strained) we had to wait a bit for a reprint. It was such a pleasant surprise to find out how great the book did. Since then, the book sold in over 7,000 copies and is still doing pretty well.

What makes Polish Your Kitchen stand out?

1. Authentic Polish Recipes

One of the key reasons Polish Your Kitchen has gained such a loyal following is its commitment to authenticity. The blog doesn’t just focus on the popular dishes like pierogi or kielbasa; it explores regional specialties, seasonal dishes, and lesser-known Polish treats. From the famed Polish sour rye soup (żurek) to mouth-watering Polish cakes like szarlotka (apple pie), every recipe is a true taste of Poland.

2. Easy-to-follow instructions

Whether you’re a seasoned chef or a beginner in the kitchen, the step-by-step instructions make it easy to recreate these classic dishes at home. Recipes are often accompanied by tips, photos, and videos, ensuring a smooth cooking experience.

3. Educational content

Beyond recipes, Polish Your Kitchen offers valuable insights into Polish food history, food culture, and cooking techniques. Each post is an opportunity to learn not only how to make a dish but also to understand its significance in Polish traditions. In 2020, one of our friends had talked us into starting a YouTube channel. I was a bit reluctant, as being in front of a camera is not my favorite thing but we gave it a try. We shot over 190 videos teaching you how to prepare Polish food and also, when the kitchen was closed, we traveled around Poland eating and showing you around the beautiful country of Poland. Even though we have not been very active on YouTube recently, occasionally you’ll find a new video being published. All of them are still available for you to enjoy – link here: YouTube.

Popular recipes you can’t miss

As Polish Your Kitchen celebrates its 9th anniversary, it’s worth revisiting some of the blog’s most popular recipes. If you’re new to Polish food or just need some inspiration, here are a few must-try dishes:

Pierogi – no Polish food blog would be complete without pierogi! Whether stuffed with potatoes and cheese, meat, mushrooms, or fruit, these dumplings are a crowd-pleaser.

Bigos – often referred to as the Hunter’s Stew, bigos is a comforting dish made with sauerkraut, fresh cabbage, and a mix of meats. It’s a perfect recipe for cold winter days.

Żurek: this sour rye soup is a Polish favorite, typically served with sausage and hard-boiled eggs. Its tangy flavor is the perfect balance to the hearty ingredients.

A Growing Community of Polish Food Lovers

What started as a passion project has grown into an active community of Polish food lovers from around the world. Polish Your Kitchen has garnered an engaged audience on social media, where readers share their cooking experiences, tips, and variations on the blog’s recipes. The blog’s Facebook group: Polish Your Kitchen – Made by You, is filled with photos of home-cooked Polish meals, showcasing the love and creativity that followers bring to the table – please join!

Since 2022, I’ve published 3 more cookbooks: “Polish Your Kitchen; A Book of Memories, Easter Edition”, “Polish Your Kitchen; A Book of Memories, Christmas Edition” and the most recent “Polish Your Kitchen; Dumplings & Dragons” – a cookbook and storybook for kids.

Looking ahead: what’s next for Polish Your Kitchen?

As my blog turns 9, I’m looking forward to what the future brings. I’m currently working on one more cookbook, a dessert book and am curious how it will be received. I’ve been very satisfied with how my PYK has grown and what it has delivered. The endless stories from readers and viewers confirm the need for it everyday. Thank you for being with me for all these years and supporting me through my on-line bookstore.

Join the Celebration!

If you’d like to “give us a birthday gift” today, please share polishyourkitchen.com with someone you love and help us spread the Polish traditions and heritage.

As a thank you for your support, to every purchase made between today and Sunday (19–24 of November) I will include a small gift (it will be a surprise). Please just make sure to add GIFT in the notes of your order. Link to store: MY BOOK STORE.

Thank you to all of you, my hungry friends for sticking around. I hope it’s been worth it.

With love from Poland,
Anna and Mark Hurning

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Polish gray potato dumplings {kluski szare}

Anna — Tue, 22 Oct 2024 13:29:00 +0000

Authentic Polish gray potato dumplings {kluski szare} recipe

Hello my hungry friends,

Motivated by one of my readers this week, I’ve decided to finally publish this family recipe. I have not made it in a while and as soon as I started preparing it, I remembered why! It’s the dang hand shredder again!! LOL!! Not only it will take your knuckles off, it will also give you a good arm workout. But since cooking is my primary form of exercise AND I love dumplings, I decided to continue.

The Polish potato dumplings in question are know as gray dumplings kluski szare primarily due to their color. They are made out of raw potatoes, a bit of flour and an egg to bind things together. They turn gray during boiling and keep their ridged edges that will later soak up meat gravy or crisp up while being sautéed in butter. It is a simple side dish that fits into Poland’s motto of stretching ingredients and takes very little effort to make.

A few tips for perfect kluski szare:

– Choose the right potatoes: opt for floury (dry) potatoes for the best texture.
– Don’t overwork the dough: this keeps the dumplings tender.

Polish gray potato dumplings {kluski szare}

Yields: 2–3 servings
Prep Time: 15 minutes
Cook Time: 30 min

Ingredients

2 lbs / 1 kg of raw potatoes (or 2 cups of raw shredded potatoes)
1/2 c of all-purpose flour*
1 egg
1/4 tsp of salt
Additionally / optional:
Onion
Bacon

Instructions

Peel potatoes and shred on the smallest side of a box shredder. Place shredded potatoes on a wire strainer and let the potatoes drain - you may use a spoon to help squeezing the liquid out. Drain for 10 minutes.
Transfer shredded potatoes into a bowl, add flour, egg and salt. Stir to combine. Batter should be quite thick.
Fill a medium pot with water, add a tablespoon of salt and start heating. Once the water starts boiling, using a teaspoon start dropping a teaspoon worth of batter into the water (dip the spoon in the water each time to release the batter). Do it in 2–3 batches. Gently stir the dumplings off the bottom of the pot. Once they float, boil for 3 minutes. Remove with a slotted spoon.
Sauté in butter, top with sautéed onion with bacon.

Notes

*more flour, if batter is too wet. If you notice that the dumplings are falling apart, add a couple of tablespoons of flour to the batter.

Polish gray potato dumplings Kluski szare are a comforting, delicious addition to any meal, and making them from scratch is a rewarding experience. You can serve them with just onions or with meat or vegetable sauces: check out a few suggestions here.

Do you remember ever eating it with your family?

If you try this recipe, I’d love to hear how it turns out! Share your thoughts in the comments below, and don’t forget to tag your culinary creations on social media. Happy cooking!

With love from Poland,

Anna.

Polish gray potato dumplings

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Polish Cookbook for kids: Dumplings & Dragons

Anna — Sun, 17 Mar 2024 10:52:18 +0000

New Polish cookbook out now!

Please allow 1-2 days for preparing of shipment. Shipping time listed below.

Polish Cookbook for kids: Dumplings & Dragons

My most recent cookbook: Polish Your Kitchen, Dumplings & Dragons combines easy recipes for kid’s favorite Polish dishes and most-loved Polish legends and fairy tales.

I’m extra proud of this project, as my daughter Hanna Hurning a very talented emerging author, co-wrote the book with me. She’s the talent behind the stories and fairy tales. In the book, you will find the story of Wawel Dragon, the Golden Duck and the legend about Pan Twardowski, to name a few.

Dumplings & Dragons cookbook for kids is an illustrated collection of 33 traditional Polish recipes loved by children all over Poland and the world. The comfort foods come from the author’s Polish home and can be easily prepared by young chefs 6–13 years old (or younger, with parent’s help).

This book is perfect for all children who love cooking, eating and spending time with their Polish relatives.

Polish Your Kitchen: Dumplings & Dragons, the forth hardcover book in Polish Your Kitchen series, is a recipe book that consists of 33 recipes in 5 chapters, over 100 pages in a beautiful hard cover. Second part of the book consists of 5 Polish legends, as listed below.

Every recipe is accompanied by beautiful illustrations and simple and clear, step-by-step instructions. Recipe ingredients are listed in metric and imperial measurements.

Chapter 1: Dumplings and other delicious Polish dishes

Breakfast:

Apple pancakes “Racuchy”
Strawberry pancakes “Naleśniki z truskawkami”
Cottage cheese with cucumber “Twarożek z ogórkiem”
Apple & cinnamon & rice pudding “Ryż jabłkami i cynamonem”
Scrambled eggs “Jajecznica”
Fruity cereal “Kasza manna z owocami”
Savory French toast “Tosty na słono”

Snacks:

Polish pizza “Zapiekanki”
Open-face Sammies “Kanapki”
Pin wheels “Paszteciki”
Stuffed eggs “Faszerowane jaja”
Fruity pasta “Makaron z owocami”
Buttered green beans “Fasolka po polsku”

Soups:

Tomato soup “Zupa pomidorowa”
Barley vegetable soup “Krupnik”
Chilled beet soup “Chłodnik”
Chilled fruit soup “Owocowa”
Cauliflower soup “Kalafiorowa”
Vegetable rice soup “Jarzynowa z ryżem”
Chicken soup “Rosół”

Dinners:

Chicken meatballs with dumplings and carrot salad “Pulpety, kluski kładzione i surówka z marchewki”
Polish hamburger dinner with young potatoes and dill & cucumber salad “Kotlety mielone z młodymi ziemniaczkami i mizerią”
Fish sticks with fries and sauerkraut & apple salad “Paluszki rybne z frytkami i surówką z kapusty kiszonej”
Potato dumplings with peas and carrots “Kopytka z marchewką z groszkiem”
Pork cutlet dinner with young potatoes and buttered cauliflower “Kotlet schabowy z młodymi ziemniaczkami i kalafiorem po polsku”
Roasted chicken legs with fresh napa cabbage salad and roasted potatoes “Pieczone nogi z ziemniakami i surówką z kapusty z pekińskiej”
Potato pancakes “Placki ziemniaczane”

Desserts:

Fruit jello “Galaretka z owocami”
Apple croissants “Rogaliki z jabłkami”
Gingerbread cookies “Katarzynki”
Fruity smoothies “Koktajle owocowe”
Mini no-bake cheesecakes “Serniczki na zimno”
Easy fruit cake “Łatwe ciasto owocowe”

Chapter 2: Dragons and other Polish legends

The legend of the Wawel Dragon
The legend of Pan Twardowski
The legend of the Golden Duck
The legend of Toruń and Gingerbread Cookies
The legend of Wars & Sawa

The book was produced and ships from Poland.

Publish date: 10 May 2024

ISBN: 978-83-967237-5-8

Language: English

Pages: 116

Binding: hardcover

Printed in Poland

Illustrated by Edyta Adamowska: https://www.edytaadamowska.com

Gift wrapping available.

Shipping to most countries available. Shipping calculated at check out.

USA / Canada:

Global Express – about 2 weeks

Priority – about 2 weeks

Economy – about 12 weeks

Australia:

Global Express – about 3 weeks

Priority – about 3 weeks

Economy – about 12–16 weeks

By placing an order you agree to PYK Terms and Conditions.

Polish piano key cookies {klawisze}

Anna — Thu, 07 Mar 2024 14:58:44 +0000

Polish piano key cookies {klawisze}

The word “klawisze” translates to “keys” in English, and the cookies are aptly named for their unique piano key-like appearance, adding a touch of musical whimsy to these sweet delights.

The taste of “klawisze” is a harmonious blend of buttery richness and the subtle sweetness of the meringue layer. The delicate crunch of the cookie gives way to a melt-in-your-mouth texture, creating a symphony of flavors that dance on the palate. It’s no wonder that these cookies are a staple during festive occasions and family gatherings, where they are shared and savored with joy.

The recipe was prepared by my high school friend Magda Kasjaniuk, who is co-writting the next cookbook about traditional Polish desserts.

Polish piano key cookies {klawisze}

Prep Time: 15 minutes
Cook Time: 2 hours

Ingredients

8 oz / 200 g of unsalted butter at room temperature
½ c of powdered sugar
2 c / 340 g of all-purpose flour
A pinch of salt
1 tsp of vanilla extract
2 egg yolks
Glaze:
1 egg white
1 c powdered sugar

Instructions

Beat butter with sugar until fluffy, add flour and salt and keep beating until combined. Next, add vanilla extract and egg yolks and keep mixing until combined. You should be able to form a dough ball, wrap it in plastic foil and refrigerate for 40 minutes.
When ready, take dough out and roll out into an even rectangle, about 1/3 of an inch / 1 centimeter thickness. Place back in the refrigerator for 30 minutes.
Right before the 30 minutes is up, make glaze by whisking egg white with powdered sugar until stiff. Take out chilling dough, transfer egg white/sugar glaze onto the cold dough and smooth it out evenly. Chill for another 30 minutes.
Preheat oven to 360℉/ 180℃ and prepare a cookie sheet by lining it with parchment paper.
When ready to bake, cut the dough into long, rectangular cookies. Gently place each cookie onto parchment paper and bake for about 13–15 minutes, until lightly golden brown.

This recipe will be included in the next cookbook is due to come out in 2024 about traditional Polish dessert. Stay tuned!

PLEASE VISIT OUR YOUTUBE CHANNEL FOR COOKING AND TRAVEL AROUND POLAND VIDEOS.

My cookbooks!

Visit my YouTube channel

Support us by shopping in our merch store!!

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Polish Cookbook Box Set

Anna — Mon, 05 Feb 2024 13:10:12 +0000

Polish Cookbook Box Set

Hello my hungry friends!

I’m here to report that our three sisters, sold as a set are now dressed in a pretty book dress. The box set of the three Polish cookbooks:

are wrapped in a colorful box set cover. The set includes over 180 recipes for traditional Polish dishes – a complete guide to Polish cooking.

If you decide to purchase the box set, you will also receive a chocolate bar, a PYK support sticker and a personalize card written signed by Anna and Mark.

“A Book of Memories: Easter Edition”

" data-medium-file="https://i0.wp.com/www.polishyourkitchen.com/wp-content/uploads/2022/10/EE-front-back-1x1-1.jpg?fit=300%2C300&ssl=1" data-large-file="https://i0.wp.com/www.polishyourkitchen.com/wp-content/uploads/2022/10/EE-front-back-1x1-1.jpg?fit=660%2C660&ssl=1" /> “My Family Table”

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For more info or to purchase the Polish cookbook gift set, go here: POLISH COOKBOOK GIFT SET.

My cookbooks!

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Polish wafer bars {Andruty}

Anna — Thu, 01 Feb 2024 10:58:13 +0000

Polish wafer bars {Andruty}

Polish Polish wafer bars {Andruty} made from sheets of wafers layered with home-made cream. The wafers are then stacked one on top of to another and cut into bars. This delicious home-made treat reminds me of my mom, she made this a lot when we were kids, it was easy and the wafer sheets were readily available.

The recipe was prepared by my high school friend Magda Kasjaniuk, who is co-writting the next cookbook about traditional Polish desserts.

Polish wafer bars {Andruty}

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

¾ c / 170 g of granulated sugar
½ c / 120 ml of milk
2 Tbsp / 10 g of cocoa powder
7 oz / 200 g butter
2 1/4 c / 215 g of powdered milk
4 sheets of wafers (about 10 x 10 inch / 26 x 26 centimeters each - square or round

Instructions

Into a medium pot place sugar, milk, cocoa powder and butter and start heating but don’t boil. Heat until sugar has dissolved, stir often. Set aside to cool.
Once the mixture cooled off, add powdered milk and whisk until it becomes creamy.
Lay the first wafer on flat surface and pour about 1/4 of the cream onto it. Top with the next wafer and repeat until all cream is used up.
Wrap with plastic foil and place in the fridge. Top with a cutting board for a bit of weight. Cool for 4 hours.
When ready to serve, take out and cut into strips (about 2 inch / 5 centimeters), and then into rhombus-, square or triangle-shaped “bars”.

This recipe will be included in the next cookbook is due to come out in 2024 about traditional Polish dessert. Stay tuned!

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Feeding the hungry in Szczecin

Anna — Tue, 30 Jan 2024 13:43:42 +0000

Feeding the hungry in Szczecin, Poland

UPDATE

The campaign ended on 20 December 2024. To support the foundation, please visit their page: http://www.jadlodzielniaszczecin.pl

Hello friends,

Every year, PYK supports an organization that helps others. This year, we’ve decided to help a food initiative located in my home town Szczecin, Poland – “Jadłodzielnia”.

“Jadłodzielnia” is a food bank and a food sharing location supported by local individuals and businesses that provide fresh food to the local population in need. It is done by spreading food cabinets all over the city, and also having a store-front location in the heart of the city. Those who would like to help can place home-made or store-bough food, fresh produce, canned items in the mentioned cabinets and the population in need can simply stop in and take what they need.

Our plan is to collect funds all year and provide fresh products at the end of the year to hep the ones in need around the holidays. 100% of your donation will be forwarded to Jadłodzielnia.

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Warsaw during Christmas | Travel Poland

Anna — Fri, 05 Jan 2024 10:07:16 +0000

Warsaw during Christmas | Travel Poland

In this episode we’re visiting Warsaw, Poland. We’ll stop by the Christmas market and visit a cooking school.

We hope you tag along for this episode of “Kitchen’s Closed”.

Love,

Anna & Mark

My cookbooks!

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Support us by shopping in our merch store!!

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Polish poppyseed cookies {baletki}

Anna — Mon, 18 Dec 2023 19:12:24 +0000

Polish poppyseed cookies {baletki}

Polish poppyseed cookies {baletki} are two sponge cake “macaroons”, topped with black poppyseeds, “glued” together with marmalade. They are soft and sweet and quite fun to make.

The recipe was prepared by my high school friend Magda Kasjaniuk, who is co-writting the next cookbook about traditional Polish desserts. Check it out below:

Polish poppyseed cookies {baletki}

Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients

3 eggs
1/3 c / 75 g of granulated sugar
½ c / 75 g of all-purpose flour
Pinch of salt
¼ c / 40 g of dry, black poppyseeds
Additionally:
About 8 oz / 250 g thick marmalade or preserves (plum, apricot or other)
Pastry bag

Instructions

Preheat oven to 360℉ / 180℃.
Divide egg yolks from egg whites. Whisk egg whites on high speed, once they become a bit frothy, add salt and then start adding sugar, by a spoonful. Next, add egg yolks, one by one and keep whisking for another 2–3 minutes.
When the dough is fluffy, start adding flour, but only mix by hand now. Keep adding flour and folding it in until all gone.
Transfer dough into a pastry bag and start squeezing it onto a parchment-lined baking sheet. Make 1 inch / 3 centimeter circles - try to keep them the same size. Top each cookie with poppyseeds. Bake about 13–minutes, until golden brown. Take out and cool completely.
Once cookies are cool, put a dollop of marmalade on half of them. Top with the other half.

This recipe will be included in the next cookbook is due to come out end of 2023/beginning of 2024 about traditional Polish dessert. Stay tuned!

PLEASE VISIT OUR YOUTUBE CHANNEL FOR COOKING AND TRAVEL AROUND POLAND VIDEOS.

My cookbooks!

Visit my YouTube channel

Support us by shopping in our merch store!!

WANT TO GET MY NEXT RECIPE VIA EMAIL? TYPE IN YOUR EMAIL BELOW:

Wrocław | 100 extraordinary places to visit

Anna — Sat, 16 Dec 2023 10:01:52 +0000

Wrocław | 100 extraordinary places to visit

In this episode we’re visiting Wrocław with one of the local authors: Mirko Seebeck. We will visit the Christmas market too!

We hope you tag along for this episode of “Kitchen’s Closed”.

Love,

Anna & Mark

My cookbooks!

Visit my YouTube channel

Support us by shopping in our merch store!!

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Book tour 2023 | Summer trip to the US

Anna — Fri, 17 Nov 2023 09:56:15 +0000

Book tour 2023 | Summer trip to the US

In this video we’re taking you on the road! This is a video summery of our book tour around the US in the summer of 2023. We’ll visit Wisconsin, Illinois, Ohio and Michigan.

We hope you tag along for this episode of “Kitchen’s Closed”.

Love,

Anna & Mark

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Polish Honey Cake {Miodownik}

Anna — Tue, 07 Nov 2023 12:59:54 +0000

Polish Honey Cake {Miodownik}

Polish honey cake Miodownik [myo-dov-neek] is such a decadent, not overly sweet dessert composed of layers of sweet honey cake, creamy pudding and topped with chocolate and walnuts. The cake layers soak up the moisture from the pudding becoming soft and moist. The cake takes a bit of time to make but it is well worth the work. The large pan provides enough to please a crowd.

Polish Honey Cake {Miodownik}

Yields: 16-20 servings
Prep Time: 1.5 hours
Cook Time: 1 hour

Ingredients

Cake:
3 3/4 c / 600 g of all-purpose flour
1/3 c / 80 g of granulated sugar
2 1/2 tsp / 15 g of baking soda
1/2 tsp of salt
3.5 oz / 100 g of butter
1/3 c + 1 Tbsp / 140 g of honey
1/4 c / 40 ml of milk
3 eggs
Cream:
3 1/4 c / 750 ml of milk
2 - 3.4 oz packages of instant vanilla pudding mix
7 oz / 200 g of butter at room temperature
Topping:
2/3 c / 100 g semi-sweet chocolate chips
1/2 c / 100 g of whipping cream (36% fat)
1 c / 120 g of chopped walnuts

Instructions

To make the cake, put all dry ingredients into a mixing bowl, add butter cut into cubes, along with honey, milk and eggs. Work with your hands to form a dough. Divide the dough into 3 equal parts, and roll each part out into 9 x 13 inch (24 x 35 centimeter) rectangles - you can put the dough in between two pieces of parchment paper to help roll it out; the dough is quite sticky. Cool rolled-out dough (separated with parchment paper) in the fridge for two hours.
In the meantime, prepare pudding by beating pudding mix powder with milk in a medium bowl for two minutes. Place room-temp butter in another mixing bowl and whisk until fluffy. Start spooning pudding into butter and keep whisking until combined. Set aside.
When ready to bake, preheat oven to 320℉ / 160℃ and bake each sheet cake in a 9 x 13 inch (24 x 35 centimeter) baking pan, for 15–18 minutes. When baked, set aside to cool.
When cake sheets are cool, place the first one in a 9 x 13 inch (24 x 35 centimeter) baking pan lined with parchment paper. Add half of the cream mixture onto the bottom layer of the sheet cake, top with the second layer of cake and then the second half of the cream. Top all with the third cake layer, cover with plastic wrap and refrigerate overnight (or even two).
When done cooling, prepare topping: place chocolate chips in a bowl, in a small pan, heat up cream and pour over chocolate chips. Let sit for a few minutes and then mix to combine. Pour over the top of the cake. Decorate with walnuts. Store in the fridge until ready to serve, but make sure to bring to room temperature before serving, the honey will be much more aromatic, and the cake will be soft and tender.

Notes

Honey cake "miodownik" can be prepared even two weeks before serving - store in the fridge, covered with plastic.

I asked my readers to test this recipe and many home-bakers enjoyed making this recipe at home. Here are a few comments submitted after making the cake:

“I made my Polish Honey Cake, Miodownick, on 19 August and here it is. I am using antique lustre-ware dishes that are just like my grandmother’s. She came from Ukraine. She made honey cakes! It was a lot of work and I too put aside a whole day to work on it.

I traced the bottom of my 9″ X 13″ Pyrex-ware baking dish onto waxpaper and turned the paper pencil side down. I rolled out each layer of dough on it and that worked perfectly to reach the penciled edges exactly. I used the Vanilla Pudding that is to be “cooked” as it seemed the better choice. I cut the sides of the cake after layering & topping it with chocolate for a cleaner look. I just love what Sherry did for decorations with the sliced almond flowers.”

“I enjoyed making this Honey Cake I did need a whole free day! Next time will be quicker. Since we live in Poland I wasn’t sure of the 2 – 3.4 packages of pudding mix as they’re measured in grams here and it converts to 190g. It seemed a lot of pudding to milk ratio at the time but I realise it needs to be a thick custard. I did get hung up on this for a while as to how much this measurement actually was.

I also weighed everything. Including the complete dough then divided it into three and also weighed the filling and divided it.

I found 12 mins baking time was perfect in my oven.

After it was cut and I sat it on the table to photograph in came a little European honey bee and landed on it! So I must have got something right!!! Oh to be quick enough to photograph.

I can say it is a very Polish Dessert being not so sweet a nice mild flavour whuch allows for a bigger slice and very delicious. We both went for a second piece

I found the chocolate topping far too runny.

But overall it was fun to make and to participate and I have something to take on our Polish friends in Warsaw this weekend, where a gathering of us 20 Australians will meet.”

“I’m not an experienced European cake baker. I enjoyed the process, and the flavor was excellent. Not too sweet, just the right amount of chocolate. I would make this again.”

“Miodownik – Polish Honey Cake! Takes time to make, but is not difficult.”

“I made this amazing Honey Cake Miodownik from the recipe of Anna Hurning and it really turned out amazing. The recipe was easy to follow. I have been following Polish Your Kitchen on youtube for a very long while as Anna makes Polish cooking look so easy and best of all it is very wholesome…her chicken noodle soup is a huge favorite with homemade noodles!! This was fun being a tester for a very traditional Polish dessert.”

This recipe will be included in the next cookbook is due to come out end of 2023/beginning of 2024 about traditional Polish dessert. Stay tuned!

If you’d like to be a recipe tester, please subscribe to my website for updates, here: SUBSCRIBE.

PLEASE VISIT OUR YOUTUBE CHANNEL FOR COOKING AND TRAVEL AROUND POLAND VIDEOS.

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Polish Christmas Cookbook

Anna — Mon, 06 Nov 2023 10:01:33 +0000

My Polish Christmas cookbook will be out on hardcover soon!

Hello my hungry friends!

It’s been a busy few months for us. I’ve been diligently working on updating the my very first book: the Christmas cookbook to match her sisters: My Family Table and Polish Your Kitchen; A Book of Memories, Easter Edition in hard cover.

Polish Your Kitchen, A Book of Memories, Christmas Edition

This Polish Christmas cookbook is a recipe book is that consists of 30 recipes in 3 chapters, 100 pages in a beautiful hard cover. In it, I talk about the traditions of Polish Christmas celebrated in my home, the customs connected to preparing a Wigilia (Christmas Eve) dinner and customs celebrated in Poland during the three days of Christmas.

More about the book: Polish Christmas Cookbook

Polish Your Kitchen: A Book of Memories, Christmas Edition is a tribute to traditional Polish Christmas, including both the customs and the cuisine. The recipes and traditions have been handed down by my family members with roots in Central Poland. The book features 30 recipes and is a complete guide to the traditional Polish Christmas celebration.

This book is perfect for anyone that wants to bring the Christmas traditions and a taste of Poland into their home.

You may also purchase this book as a set:

Please keep in mind that shipping takes time (we will be shipping the book from Poland) – fastest shipping available is:

USA/Canada
Global Express shipping- 6-14 business days

Australia
Global Express shipping- about 22 business days

UK
Global Express – 6-9 business days

We will start shipping as soon as it’s published, after 15 November.

Thank you for being here, my hungry friends! Thank you for your patronage and support!

Love,
Anna

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Polish chocolate and cherry layered cake {Tort Czarny Las}

Anna — Thu, 29 Jun 2023 14:22:20 +0000

Polish chocolate and cherry layered cake

This Polish chocolate and cherry layered cake is called “Tort Czarny Las” – a Black Forest layered cake. It combines the sweet and sour flavors with the rich chocolate and creamy and mild whipped cream. It makes a perfect birthday cake or a cake prepared for special occasions.

This recipe is a part of collaboration with my friend and pastry chef Magda Kasjaniuk of Szczecin, Poland. We were close high school friends, who are both into eating (and cooking). She’s a master of her craft. We are working on publishing a book together. The cookbook will include traditional Polish dessert recipes, and this recipe will be included in it.

The cake is relatively easy to make, it just takes a bit of time and perhaps, planning ahead. It will be helpful to have the following equipment:

spring form (9 inch / 24 centimeter)
pipping bag with decorating tips
rotating plate (for decorating), helpful, but not necessary

Magda says that, to prepare this Polish chocolate and cherry layered cake, she always plans two days, one for baking and one for assembling and decorating. I will take her advice on this.

The cookbook is due to come out end of 2023/beginning of 2024, stay tuned!

Polish chocolate and cherry layered cake {tort Czarny Las}

Yields: 8-10 servings
Prep Time: 2 hours
Cook Time: 40 minutes

Ingredients

Cake:
7 eggs
1 c / 230 g of granulated sugar
1 c / 160 g of all-purpose flour
1/3 c cocoa
2 Tbsp / 30 ml of vegetable oil
1 tsp / 3 g of baking powder
Pinch of salt
Cherry filling:
1.5 lb / 700 g of sour cherries (frozen OK)
½ c / 115 g granulated sugar
2 Tbsp of potato flour (or corn starch)
¼ c of water
2 tsp of unflavored gelatin
2 Tbsp / 30 ml of water
3 Tbsp / 45 ml of sweet cherry liquor
Cake soak:
3 fl oz / 100 ml of sour cherry juice
3 Tbsp / 45 ml of cherry liquor
½ c / 120 ml of luke warm water
Whipped cream filling:
3 ½ c / 840 ml of whipping cream
5 tsp / 15 g of unflavored gelatin
3 Tbsp / 45 ml of water
1/3 c / 55 g of powdered sugar
For cake topping and decorating:
2 c / 480 ml of whipping cream
2 tsp / 6 g of unflavored gelatin
2 Tbsp / 30 ml of water
3 Tbsp / 36 g of powdered sugar
3.5 oz / 100 g semi-sweet chocolate
Sweet and sour cherries for decoration

Instructions

To prepare cake layers, place whole eggs in a mixing bowl, sugar and whisk for about 15 minutes.
In the meantime, prepare a round 9.5 inch / 24 centimeter spring form by lining the bottom with parchment paper.
Preheat oven to 340℉ / 170℃.
Into a separate bowl sift flour and cocoa, add salt and baking powder, mix dry ingredients. When egg/sugar mixture is ready, change the whisk to a mixing paddle and start adding dry ingredients. Add them in three parts, mixing slowly. When ingredients combine, add oil slowly and keep mixing (oil may settle to the bottom, so make sure to mix from bottom up, if mixing by hand).
Pour batter into a spring form and bake for 35–40 minutes. Take out and cool completely (best, if cooled till the next day).
In the meantime, prepare cherry filling by placing cherries in a medium pot with sugar. Start heating on low. After the cherry/sugar mixture produces some juice, reserve about 1/2 cup / 100 milliliters for the soak.
Next, place gelatin in a small bowl and add water, mix and set aside. In a separate bowl, mix potato/corn starch with cold water, and add to the boiling cherries, mix well to create a creamy cherry sauce. Boil for another minute and take off the heat. After the mixture cools a bit, add gelatin and the cherry liquor. Set aside to cool completely.
When ready to assemble the cake, prepare the whipped cream layer: place gelatin in a small bowl, add water and set aside until dissolved. Into a separate, large bowl pour cream and start whisking. When it starts growing in volume, start adding powdered sugar, do it in parts. Next, place the gelatin into a microwave for 30 seconds, mix, it needs to be quite hot. When ready, stop the mixer, take a couple of tablespoons of cream and add it to gelatin. Start mixing cream again at a medium speed, add gelatin mixture to the cream and let combine. Turn speed to a high setting and let whisk for another few minutes.
To the reserved cherry juice, add 1/2 cup of Luke warm water and the cherry liquor.
Cut cake into three layers, if there is a bump in the cake, cut it off first.
Place the first layer on a serving platter, and place the spring form side around it. Soak it with the prepared cake soak and then half of the cherry filling. Next, using a pipping bag, top them with a 1/2 inch / 1.5 centimeter layer of whipped cream. Place the second layer of cake on top and add cherry filling and the rest of the whipped cream. Cover with the third cake layer. Cover the whole thing with plastic wrap and refrigerate for at least 2 hours, but best, if overnight.
Last step: decorating! In a small bowl, place gelatin and water, let dissolve. In the same manner as preparing the whipped cream layer, combine gelatin with cream.
Place cake on a rotating plate (if you have), and remove the spring form. Add some whipped cream to the top of the cake and spread with a spatula. Do the same with the sides. Please the remaining whipped cream in a pipping bag with a decorating tip and decorate around the edge. Place cut up chocolate in the middle and decorate with fresh cherries.

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Pork Butt Roast

Anna — Fri, 14 Apr 2023 10:46:06 +0000

Polish-style Pork Butt Roast

Heavily spiced pork butt, roasted with sweet fruit, becomes tender and aromatic. The peppery sauce is slightly sweetened with the mixture of apple, pear, and plum. The thick-cut steaks will be slathered with the sauce, creating a perfect bite.

I love this dish served with traditional sides: potato dumplings (kluski śląskie or kopytka) and red cabbage or beets.

Polish-style pork butt roast, with potato dumplings (kluski śląskie) and beet salad (surówka z buraczków).

This dish is a great one to serve during the holidays, like Easter. I also talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition.The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!

Hope you try it soon, and if you do, please share your results in my Facebook group: Polish Your Kitchen – Made by You – link here.

Roasted pork butt

Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 2 hours

Ingredients

About 3 lb / 1.5 kg piece of pork butt or shoulder
3⁄4 Tbsp of salt
1 Tbsp of ground pepper
3 Tbsp of dried marjoram
4 garlic cloves, sliced
1 c of water
6–8 prunes
1 whole apple
1 whole pear

Instructions

Prepare pork by making shallow slits into the muscle and stuffing the holes with slices of garlic. Follow by rubbing salt, pepper, and marjoram into the meat. Cov- er and refrigerate overnight.
Take out meat and leave on the counter to come up to room temperature a bit, about 1 hour. When ready to bake, preheat the oven to 360℉ / 180℃. Place pork in a cast iron or ceramic dish, add water and cover. Bake for 1 hour.
After 1 hour, add prunes, cut up apple and pear. Baste a bit with the water. Bake for 1 more hour.
Gently take out the meat and place on a cutting board. Blend the fruit and juices produced during cooking with an immersion blender. Taste. You will probably want to add a bit of water; the sauce is quite concentrated after cooking. Add a bit at a time until it reaches desired flavor.
Slice pork into thick slices and serve with sauce.

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Polish-style Cold-cut Platter

Anna — Tue, 04 Apr 2023 10:43:56 +0000

Polish-style Cold-cut Platter

Many families prepare homemade cold-cuts as a special treat for Easter. Some people take this very seriously and start brining and smoking pork belly, hams or loins weeks ahead. Some families choose to serve roasted cold-cuts. They can also be prepared earlier, cooled and cut right before serving.

The variety will depend on the imagination of the home chef. I’m proposing a few:

1. Sliced chicken galantine:

2. Sliced roasted pork butt:

3. Sliced pork-belly roll:

4. Sliced prune-stuffed pork loin:

5. Slices of chicken or turkey pate:

6. Slices of Polish smoked sausage:

Of course, you can purchase a variety of locally sold lunch-meats and make your own platter.

I talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition.The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!

I have an excellent recipe for homemade horseradish, that would go with this variety of cold-cuts. If you’d like to try making your own, follow my recipe: here.

Hope you try it soon, and if you do, please share your results in my Facebook group: Polish Your Kitchen – Made by You – link here.

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Roasted Pork Butt Cold-cut

Anna — Tue, 04 Apr 2023 10:15:31 +0000

Polish-style Roasted Pork Butt Cold-cut

Pork butt (karkówka) is butchered a bit differently here in Poland. The roast is normally around 3–4 lbs / 1.5–2 kg with heavy marbling. We spice it with lots of garlic and dried marjoram. This version will be cooked ahead, then cooled and thinly sliced to be enjoyed as a cold-cut. A hot version served as a dinner roast is also common and worth trying. Thick slices can be garnished with mustard or homemade horseradish, when served. This pork cold-cut is often prepared for Easter and served as part of the cold-cut platter, full of meats prepared for this occasion.

I talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition. The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!

To make the roasted pork butt cold-cutt, you will need:

A sharp knife
A roasting pan
Trussing thread

Roasted pork butt

Yields: 10-12 servings
Prep Time: 10-15 minutes
Cook Time: 90 minutes

Ingredients

Pork butt, about 3–4 lbs / 1.5–2 kg
4 garlic cloves
2 tsp of salt
2 tsp of ground pepper
3 Tbsp of dried marjoram

Instructions

Preheat oven to to 350°F / 180°C.
Peel 2 garlic cloves and slice into thick slices. Mince (or crush) the rest and rub the pork-butt with salt, pepper, marjoram and minced garlic. With a small knife, make slits in the meat and slide the pieces of cut-up garlic into the cuts.
Place pork butt in a roasting dish with a cover and roast for 1.5 hours. Baste it with the juices produced during roasting every 30 minutes or so.
Once cooked, take out and cool completely, then place in the fridge overnight.
Serve cold, thinly sliced.

I have an excellent recipe for homemade horseradish, if you’d like to try making your own, follow my recipe: here.

Hope you try it soon, and if you do, please share your results in my Facebook group: Polish Your Kitchen – Made by You – link here.

My cookbooks!

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Pork belly roll

Anna — Tue, 04 Apr 2023 09:56:01 +0000

Polish-style Pork Belly Roll

Pork belly roll is prepared this way to create a delicious, sliceable lunch meat. Pork belly is rubbed with spices and then roasted. The belly fat melts into the meat, creating a tender and savory roast. Thick slices can be garnished with mustard or homemade horseradish, when served. This pork cold-cut is often prepared for Easter and served as part of the cold-cut platter, full of meats prepared for this occasion.

I talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition. The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!

To make this recipe, you will need:

A sharp knife
A roasting pan
Trussing thread

Pork-belly roll

Yields: 10-12 servings
Prep Time: 10-15 minutes
Cook Time: 80 minutes

Ingredients

Skinless slab of pork belly, about 3 lbs / 1.5 kgs
1 1⁄2 tsp of salt
1 tsp of ground pepper
1 1⁄2 tsp of paprika
2 tsp of caraway seeds
3 Tbsp of minced fresh parsley
ADDITIONALLY:
» Thread for trussing

Instructions

Place caraway seeds in a mortar and pestle and lightly grind the seeds (not to powder).
Place pork belly on a cutting board and rub with spices and parsley.
Roll and truss. Refrigerate for 2 hours (or overnight). Take out and leave on the counter to bring to room temperature.
When ready to bake, turn oven to to 350°F / 180°C.
Bake the roll, covered, for 60–80 minutes. Take out and cool completely, then refrigerate.
Serve cold, thinly sliced, garnished with horseradish or horseradish with beets.

I have an excellent recipe for homemade horseradish, if you’d like to try making your own, follow my recipe: here.

Hope you try it soon, and if you do, please share your results in my Facebook group: Polish Your Kitchen – Made by You – link here.

My cookbooks!

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Support us by shopping in our merch store!!

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New Gift Box from Poland

Anna — Tue, 28 Mar 2023 13:52:42 +0000

New Gift Box from Poland available now!

Hello my hungry friends!

As requested by some of my viewers and readers, I’m now offering a new item in my bookstore:

A Gift Box from Poland

Whether you are looking for a gift idea for a loved one, or just want to make someone smile, this is a great way to help you preserve those family traditions and memories. The gift box from Poland includes:

Cookbook: “Polish Your Kitchen: My Family Table” – Autographed Copy {Value $39.95}
Cookbook: “Polish Your Kitchen: A Book of Memories, Easter Edition” – Autographed Copy {Value $29.95}
Chocolate – Premium Polish Chocolate Bar {Value $4}
PYK Supporter Sticker {Value $4.99}
Custom PYK Card – personally signed by Anna & Mark – priceless
Gift wrapping {Value $2.99}

Now for only: $59.95

“My Family Table”

Thank you for being here, my hungry friends! Thank you for your patronage and support!

Polish Your Kitchen

Polish Christmas Traditions

Polish Christmas Traditions

Polish Christmas Traditions – what is Wigilia?

Polish Christmas Traditions – the Christmas Tree and Decorations

Polish Christmas Traditions – Opłatek

Polish Christmas Traditions – Christmas Day: Family Time and Relaxation

Polish Christmas Traditions Polish Christmas Traditions Polish Christmas Traditions Polish Christmas Traditions

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Polish food blog is 9 years old

Polish food blog is 9 years old!

Celebrating 9 Delicious Years of Polish Cuisine with Polish Your Kitchen.

The Journey of Polish Your Kitchen

What makes Polish Your Kitchen stand out?

1. Authentic Polish Recipes

2. Easy-to-follow instructions

3. Educational content

Popular recipes you can’t miss

A Growing Community of Polish Food Lovers

Looking ahead: what’s next for Polish Your Kitchen?

Join the Celebration!

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Polish gray potato dumplings {kluski szare}

Authentic Polish gray potato dumplings {kluski szare} recipe

A few tips for perfect kluski szare:

Polish gray potato dumplings {kluski szare}

Ingredients

Instructions

Notes

Polish gray potato dumplings

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Polish Cookbook for kids: Dumplings & Dragons

New Polish cookbook out now!

Polish Cookbook for kids: Dumplings & Dragons

My most recent cookbook: Polish Your Kitchen, Dumplings & Dragons combines easy recipes for kid’s favorite Polish dishes and most-loved Polish legends and fairy tales.

Table of contents:

Chapter 1: Dumplings and other delicious Polish dishes

Breakfast:

Snacks:

Soups:

Dinners:

Desserts:

Chapter 2: Dragons and other Polish legends

USA / Canada:

Australia:

Polish piano key cookies {klawisze}

Polish piano key cookies {klawisze}

Polish piano key cookies {klawisze}

Ingredients

Instructions

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Polish Cookbook Box Set

Polish Cookbook Box Set

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Polish wafer bars {Andruty}

Polish wafer bars {Andruty}

Polish wafer bars {Andruty}

Ingredients

Instructions

My cookbooks!

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Feeding the hungry in Szczecin

Feeding the hungry in Szczecin, Poland