The name comes from the original meat it is made – pork loin (schab). And some of my friends will get really agitated if you call a schabowy anything else. The truth is we can use all sorts of other products, using that method. But let’s delve into details a bit later. First – beatRead More →
If you ask a Pole which is the most Polish culinary tradition, I am quite sure the answer, given most often, will be bigos. Strangely enough, the perception of our cuisine (if any) outside our country would place some other staple country dishes (pierogi for example) before it. But for us, it is definitely bigosRead More →
Yes, we have bacon in Poland 🙂 And we love it. Seriously though – it is a bit different than English bacon. First of all, it’s fattier. The closer resemblance which comes to mind is your streaky bacon. Yes, in Poland bacon is always full of streaks of white fat. Sometimes there’s more fat thanRead More →
There are two options. First, less common but still conceivable in some cases, requires grinding or cutting the mushrooms into smaller chunks or even powder. Then they can be used directly as a spice just thrown into the mixture while cooking. For some reason, that is not a very popular method in Poland but itRead More →
20g. of the most delicious Borowik mushrooms (Boletus Edulis). It used to be known as cep or king Bolete in English. Worldwide best known as porcini due to its popularity in Italian cuisine. It is regarded as a “royal” gourmet ingredient in Poland as well. One pouch can be used to flavour a small dishRead More →
Ingredients: 2 cubes of Knorr Wild Mushroom Paste 20g. of dried “Borowik” mushrooms (you can use other dried mushrooms) 2 medium onions small soured cream (about 2 spoons) potato/corn/wheat flour as a thickener. olive oil and butter (alternatively) fresh tarragon or rosemary (if you want to add some additional herbal flavour) red wine if preferedRead More →
Absolutely top-quality paste (as cubes) from well-known international brand Knorr. It contains a decent amount of real Borowik mushrooms (Boletus edulis – close cousin of porcinis). Just use it as any stock paste by dissolving it in hot water. Bouillon thus created will constitute a wild mushroom flavouring for any recipe you may think of.Read More →
Also referred to as “wild mushrooms” however that description brings about a completely different association in British vocab. So let’s clarify, we are talking here about a choice of edible mushroom species which can be found in forests, woodlands and fields. They don’t produce any hallucinogenic effects and just like farmed mushrooms can be usedRead More →
Pickled cabbage shouldn’t feel so strange to the people who used to pickle eggs and add vinegar to chips but my personal experience tells me that it takes a while for a Brit to muster his/her/their courage and try it. Anyway, with all the possible vegetable preserves, cabbage which is widely known in English asRead More →
