Pork chop in bread crumbs is one of the staples in Polish food. Looking similar to the Wiennerschnitzel, it is prepared from pork, either with or without the bone. The dish dates back to the 19th century and at some point it has become a symbolic Polish Sunday lunch, served with fried sauerkraut and mashed potatoes, sometimes fried as well. Rather on the heavy side, luckily the tastes, or more importantly the culinary trends, have changed and these days it tends to be served with cooked vegetables or salads. As far as the preparation is concerned, it is one of my favourites - easy and quick to prepare, plus nothing much can go wrong with it. You need: Sliced pork chops an egg 1 cup flour 1 cup bread crumbs salt and pepper garlic powder a pinch of dried basil and oregano (these are not in the traditional recipe, but they add a nice touch) 2 tbsp oil 2 heaped tbsp butter Beat the chops with a mallet until they're quite thin (about 0.5 cm) season, and sprinkle powder ...

Summer being over, it's time to look for a way to avoid succumbing to the autumnal blues. What can be better than baking a nice cake? :-) I began the autumn baking season with a Polish style apple pie - szarlotka /pron: sharlotka/. Funnily enough, one of the most iconic Polish cakes, actually originates in France, and what's more, stewed apples is just one of the filling possibilities - it may be made with pears, peaches, apricots and other fruits. The Polish version, though, is invariably made of stewed apples, often with cinnamon, cloves, and sometimes raisins. Just imagine - the wonderful blend of sweet pastry, stewed apple with a clove and a note of cinnamon... The version I present today is the most basic one. There are quite a few varieties of the cake, but in this case I do believe that less is indeed more! :-) For the pastry you need: 3 cups of plain all purpose flour 4 eggs 250 g soft butter or margarine 1 tsp baking soda 1 cup caster sugar 1 pack vanilla s...

While pasta continues to dominate the food served on our dinner table, the multitude of ways it may be prepared is a real bliss. Today we opted for a simple mix of spinach pasta with chanterelles. I've always thought mushroom dishes were quite complex and time-consuming, but it was a very nice surprise to find out how wrong that assumption was. The dish I served tonight could have been ready in less than half an hour, have it been not for me making green pasta from scratch. I made green (spinach) pasta - the recipe has been posted in the post Pasta Frenzy Continues , but it may well be served with packet pasta to cut down on preparation time. As I mentioned, the sauce is both easy and quick to make, plus there's virtually nothing that could go wrong with it. You need: 300 g chanterlles a pot of cream fresh basil leaves fresh oregano leaves fresh parsley salt and pepper 1 tbsp cooking oil grated Parmesan Rinse and chop chant...

I've bragged about making colourful pasta recently, today the more interesting variety I've been making: pasta decorated with leaves. It's absolutely gorgeous - both visually and flavour-wise! Might seem a bit on a time-consuming side, but I guess if I've got time to make my own pasta, adding a few bits (or a sparkle, if you like) to it is not too much to ask for. The ingredients are identical to the plain plain pasta recipe: 200 g plain flour 2 eggs a pinch of salt a handful of leaves (basil, oregano, mint, rucola, chervil or parsley) Mix the ingredients in a large bowl and knead the pasta until smooth and elastic. Cover with cling film and leave in a fridge for 30 minutes to rest. Roll it as thin as possible - this is when the pasta maker comes handy - I don't honestly think I'd be able to roll it as thin as it does. I roll it through all the setting (from 1 to 9 on mine). Each time you need to get 2 similar sheets of pasta. Place one on a ...

If you think it's all about the sauce, and pasta is used merely to bulk the dish, you couldn't be more wrong. I've advanced my pasta making to decorative varieties. :-) First off, the colourful pasta. So far I've mastered the white shade (basic pasta dough), green and red - so a pasta dish in Italian coluors was inevitable. Due to the proportions, we ended up with enough food for 3 meals (ravioli), and at least 5 servings of soup pasta! :-) Red pasta: 200g of plain flour 1 egg 75 g cooked beetroot a pinch of salt extra flour for dusting Blend the beetroot in a food processor to a smooth paste. Add flour, salt and egg, mix all the ingredients into a dough, adding more flour if too sticky, which often happens with this type of dough as beetroots tend to be really moist. . Knead for a couple of minutes, until it's smooth and flexible. Cover the dough with cling filma and put it into the fridge for about 30 minutes to rest. Roll and cut into desired shap...

I got a pasta maker for my birthday and we seem to be eating nothing but pasta since! Though the every first attempt was far from successful, I quickly sussed it out. The fact that I naturally tend to start with the most complex things, didn't help here, either. Instead of taking baby steps and making simple spaghetti or tagliatelle first, I had a go at making ravioli :-) Well, I ate my humble pie and next time I made simple soup pasta. Successfully! :-) It reminded my of the childhood days when my gran would make a delicious soup with home-made pasta when I stayed with her. Of course, I keep hearing questions, like: why bother making something you can buy in every single shop? Well, I bother as the home-made pasta is incomparably better! :-P To make basic pasta dough you need: 1 cup of flour 1 egg a pinch of salt a dash of olive oil water if the dough is to dry more flour - if the dough is to sticky, also to sprinkle on the worktop The proportions above are enough fo...

A birthday wouldn't be complete without a proper birthday cake. And by proper birthday cake I understand a gateau type cake - and it needs to be moist and sweet. Usually they are a sponge cake type cake, dripped with punch, with layers and cream sandwiched in between. My cake, however was a poppy-seed cake, with coffee cream. Though, it's always been my favourite cake, it's the first time I made it, so I was a tad comprehensive. Luckily, everything turned out fine, the cake was fabulous, and I had a fantastic day, which makes gettign older more bearable ;-) Kidding, don't really care about that. The cake is quite time-consuming, but believe you me, it's well worth it! For the cake you need: 200grammes of ground poppy-seed 150 grammes of icing sugar 6 eggs 4 table spoons of bread crumbs 1 packet of vanillin sugar almond aroma butter or margarine to grease the baking tray Whisk the egss with sugar and vanillin sugar to a fluffy mixture. Add poppy seed,...