Cheesecake, poppy seed roll, apple cake and other home baking.
A summer meal from childhood: cooked pasta topped with strawberries mashed with sugar and sour cream. Includes tips on how to make the sauce smooth or chunky, and what pasta and cream to use as substitutes for Polish products in the USA, UK, and Germany.
Honey gingerbread cookies made with sour cream, cut out with cookie cutters and decorated with royal icing, soft right after cooling. Includes tips on how to chill and roll the dough, what to do if the cookies harden, and how to substitute gingerbread spice abroad.
Moczka is a Silesian Christmas dessert: a thick, sweet mixture of gingerbread, almonds, nuts, and dried fruits cooked in compote.
Silesian lemon szpajza, a fluffy cream made from egg yolks whipped with sugar, egg whites, lemon, and gelatin, served in glass cups. This includes how to avoid weighing down the yolks with hot gelatin, what eggs to buy abroad, and how to convert gelatin to Knox packets.
A quick gingerbread made in a 20×30 cm pan with honey, cocoa, and gingerbread spice, layered with plum jam and covered in chocolate. Learn how to avoid drying out the cake, what to substitute for gingerbread spice abroad, and how to bake traditional aging gingerbread.
Buttery sand cake made with wheat flour and potato starch, flavored with lemon, baked in a fluted tube pan. Tips on how to mix to avoid a soggy bottom and what to buy abroad instead of starch and a bundt pan.
Christmas kutia made from wheat, poppy seeds, and honey with nuts, almonds, and dried fruits, served cold. Includes tips on how to cook wheat bought abroad and how to avoid bitter or watery kutia.
Thin pancakes made from a runny batter, filled or folded into triangles with sweet cheese and pan-fried in butter. This includes how to fry thin pancakes without tearing and what to substitute for twaróg abroad.