Recipes for the Easter basket and the Easter breakfast.
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 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.
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.
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.
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.