With about -15C outside, I decided we need something to "warm us up" :-) In other words, the cold weather served as a handy excuse to make ginger biscuits. Whereas I'm not entirely sure about their warming up properties, the flavour is definitely to die for! They're amazingly easy and quick to prepare (it didn't take me longer than an hour to make a solid bunch of I guess around 150 biscuits). They've been miraculously disappearing from the plate at a stunning speed now :-) Ingredients: 2 cups plain, all purpose flour 3-4 heaped tbsp ground ginger 1 tsp baking soda 1/4 tsp ground cloves (or 5 whole cloves crashed in pestle and mortar) 1 tsp ground cinnamon 1/4 tsp salt 170 g soft butter or margarine 1 egg 1 cup caster sugar 4 tbsp honey 1 pack of vanilla sugar (or a few drops of vanilla extract) In a bowl mix flour, ginger, cinnamon, cloves, baking soda and salt. In anther bowl mix butter with a food mixer until it's fluffy, then gradual

I guess each Polish child, at some point, used to believe that "gołąbki" (the diminutive of Polish word for "pigeons") are made of pigeon meat. Whereas to some it may be a perfectly logical assumption, pigeon meat is not very popular in Poland, and the idea seems rather amusing to the majority of people. Quite frankly, the thought  of eating the meat of world's most scuzzy creature never ceases to give me the creeps. As a child, though, I deeply believed that it was pigeon meat I got served stuffed inside the cabbage leaves. I seem to recall my grandmother fostering that belief, as my childhood credulity was the source of infinite joy to her. I don't quite remember when I found out about the real origin of one of my favourite dishes, but certainly was quite relieved by the truth.  The dish is made of mince - traditionally mixed pork and beef, though minced pork shoulder will certainly suffice. Although it may seem like a complicated dish, it really i