Recipes for the Easter basket and the Easter breakfast.
Galareta z nóżek wieprzowych i golonki, gotowanych kilka godzin z włoszczyzną, która tężeje sama, bez żelatyny, i podawana jest na zimno z octem albo cytryną. Z tym, ile wody nalać, żeby galareta się ścięła, jak uratować mętny wywar i czego szukać za granicą zamiast polskich nóżek.
Easter white borscht made with wheat sourdough, cooked with ribs, white sausage, bacon, marjoram, and horseradish, served with egg. This includes how to prepare wheat sourdough at home, how white borscht differs from żurek according to various sources, and what to look for in stores abroad.
Hard-boiled eggs cut in half with the shell, filled with a mixture of chopped eggs, chives, and butter, then coated in breadcrumbs and browned in butter. This recipe will teach you how to cut an egg so that the shell remains intact, how to avoid burning the coating, what to prepare the day before, and what eggs to buy abroad.
A festive roast made from pork loin with a tunnel filled with dried prunes, rubbed with garlic and marjoram, marinated and baked in its own sauce. Includes how to create a tunnel in the meat, how to check with a thermometer if the pork is ready, and what cut of meat to buy abroad.
A cold side dish made from cooked, grated beets and freshly grated horseradish, seasoned with vinegar, salt, and a bit of sugar, served with cold cuts and on the Easter table. It includes tips on how to maintain the color and sharpness of horseradish, how to rescue too sharp or watery ćwikła, and what to buy abroad instead of fresh root.
Easter mazurek on a thin shortcrust base with a rim, covered with kajmak and decorated with almonds, walnuts, and raisins. Learn how to make kajmak without boiling a closed can and what to buy abroad instead of Polish kajmak.
Homemade pâté made from pork shoulder, chicken, bacon, and chicken liver, cooked, ground, and baked in a small loaf pan for 4 servings. Includes tips on checking doneness with a thermometer, what to look for in stores abroad, and how to store it.
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.
Makowiec zawijany is a yeast dough roll filled with a thick layer of homemade poppy seed filling with dried fruits and honey, baked in paper and drizzled with icing. It includes tips on preventing the roll from cracking and what ready-made poppy seed filling to buy in the USA and Germany.
A classic salad made from boiled root vegetables, potatoes, eggs, pickled cucumbers, and peas with mayonnaise, a staple on the Easter and Christmas table. Tips on how to avoid a watery salad and what mayonnaise and vegetables to buy abroad.
Cheesecake on a crumbly base with a filling made of ground twaróg cheese, raisins, and whipped egg whites, topped with a lattice of dough and lemon icing, baked in a rectangular pan. Includes tips on how to prepare twaróg so that the filling is not wet or lumpy, and what to substitute abroad.
Żurek made with rye sourdough, cooked with smoked meat and white sausage, flavored with marjoram, garlic, horseradish, and hard-boiled eggs. This includes tips on how to adjust the amount of store-bought sourdough, how to prepare sourdough at home, and what to look for in stores abroad.