Most Popular Ingredients for Polish Kotlety Rybne

• Fish: Any white fish can be used to make kotlety rybne, but cod, pollock, and haddock are the most popular choices.
• Breadcrumbs: Breadcrumbs provide structure and texture to the kotlety rybne.
• Eggs: Eggs help bind the ingredients together.
• Onion: Onion adds flavor and moisture to the kotlety rybne.
• Garlic: Garlic adds a hint of spice to the kotlety rybne.
• Salt and pepper: Salt and pepper are essential for seasoning the kotlety rybne.

My Advice to Make the Best Polish Kotlety Rybne

• Use fresh fish: The fresher the fish, the better the kotlety rybne will taste.
• Don’t overmix the ingredients: Overmixing will make the kotlety rybne tough.
• Use a light hand when forming the kotlety rybne: If you press too hard, they will become dense.
• Cook the kotlety rybne over medium heat: If you cook them over high heat, they will burn on the outside before they are cooked through on the inside.

Spices

In addition to the spices listed above, you can also add other spices to your kotlety rybne, such as paprika, cumin, or nutmeg.

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• POLISH-STYLE SWEET POTATO SALAD WITH A TWIST
• SWEET POTATO STEW WITH CHILI PEPPERS AND COCONUT MILK
• SAVORY POLISH EGG CUTLETS RECIPE

Traditional Polish Fish Cutlets Recipe

5 from 1 vote

Recipe by Jan Vasil Course: Appetisers

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Cook Mode

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Ingredients

Metric US

• 400 g 400 cod, pollock, or haddock fillets, skinned and boned

• 150 g 150 bacon, diced

• 1 1 ¼ cups (150g) breadcrumbs

• 2 2 eggs

• 50 g 50 fresh breadcrumbs

• 2 cloves 2 garlic, minced

• ¼ tsp salt

• ¼ tsp black pepper

Directions

• In a food processor, combine the fish, bacon, breadcrumbs, eggs, garlic, salt, and pepper. Pulse until the mixture is well combined.
• Transfer the mixture to a bowl and form into 12 patties.
• Dredge the kotlety rybne in the breadcrumbs.
• Heat 2 tablespoons of oil in a large skillet over medium heat.
• Cook the kotlety rybne in batches for 3-4 minutes per side, or until golden brown and cooked through.
• Serve hot with your favorite sauce and sides.

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FAQ

How To Make Polish-Style Hot Chocolate?

This hot chocolate is made by melting a mixture of dark and milk chocolate into milk and cream, creating a dense, velvety texture. Cornstarch is often added to thicken the drink, enhancing its pudding-like consistency.

Most Popular Ingredients for Polish Style Hot Chocolate

• Dark chocolate chips for a deep, rich flavor.
• Milk chocolate chips to add sweetness and creaminess.
• Heavy cream gives the drink a luxurious texture.
• Milk is the base of the hot chocolate.
• Corn starch to thicken the beverage.

My Advice to Make the Best Polish Style Hot Chocolate

• Use high-quality chocolate for the best flavor.
• Heat the mixture gently to avoid burning the chocolate.
• Adjust the proportion of dark to milk chocolate to suit your taste preferences.
• Stir continuously while cooking to ensure a smooth texture.

Spices and Other Variations for the Best Polish Style Hot Chocolate

• Add a dash of cinnamon or a pinch of chili for a spicy twist.
• Vanilla extract can be added for extra flavor.
• For an adult version, consider adding a shot of your favorite liqueur, like Bailey’s Irish Cream.

What makes this hot chocolate Polish?

This Polish-style hot chocolate, known as Gorąca Czekolada, is distinctively rich and thick, resembling a cross between hot pudding and chocolate ganache. What makes it uniquely Polish is its texture and serving style, reminiscent of the hot chocolate served in cafés across Poland, particularly in places like Cacao Republika in Poznań.

The traditional Polish preparation often involves a denser, more chocolate-intense experience compared to the typically lighter American version. Additionally, this recipe’s option to add a favorite liqueur, like Bailey’s Irish Cream, is a common practice in Poland to enhance the flavor profile of the hot chocolate​​.

Recommended Reading

FROM CARP TO CAROLS: UNVEILING THE HEARTWARMING POLISH CHRISTMAS TRADITIONS

TRADITIONAL POLISH KOMPOT Z SUSZU RECIPE

Polish Style Hot Chocolate Recipe

5 from 2 votes

Recipe by Jan Vasil Course: Recipe book

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1 1/2 cups 1 1/2 milk, divided

• 1/2 cup 1/2 heavy cream

• 5 ounces 5 dark chocolate chips

• 3 ounces 3 milk chocolate chips

• 1 tablespoon 1 corn starch

• 1/2 teaspoon 1/2 vanilla (optional)

• Liqueur of your choice (optional)

• Whipped cream for garnish

Directions

• Combine 1 1/4 cups milk with cream and chocolate chips in a saucepan.
• Warm over medium heat, stirring until the chocolate melts.
• Dissolve cornstarch in the remaining 1/4 cup of milk, then add to the saucepan.
• Stir constantly until the mixture thickens.
• Optionally, add vanilla or liqueur.
• Serve in small cups and top with whipped cream.

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FAQ

My Advice for Perfectly Roasted Vegetables

1. Vegetable Selection: Choose a mix of root vegetables and others like bell peppers, zucchini, or onions for variety in taste and texture.
2. Uniform Pieces: Cut the vegetables into even sizes for consistent cooking.
3. High Heat Roasting: Roast at a high temperature to caramelize the vegetables and bring out their natural sweetness.
4. Don’t Overcrowd the Pan: Spread the vegetables in a single layer with some space in between for even roasting.

Best Herbs and Spices for Roasted Vegetables

• Rosemary
• Thyme
• Garlic powder
• Smoked paprika
• Sea salt and freshly ground pepper

How to Make Vegetables Crisp

• Toss the vegetables with a light coating of olive oil to help them crisp up.
• Turn the vegetables halfway through roasting for even crispness.
• Finish under the broiler for a couple of minutes if needed, to add extra crispness.

How to Pair Roasted Vegetables with Herbs

• Serve alongside grilled or roasted meats, such as chicken or beef.
• They make a great addition to grain bowls or as a topping for salads.
• Enjoy as a healthy and colorful side dish with your favorite pasta.

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• OVEN-BAKED SWEET POTATO WEDGES: A CRUNCHY DELIGHT
• POLISH-STYLE SWEET POTATO SALAD WITH A TWIST
• SWEET POTATO STEW WITH CHILI PEPPERS AND COCONUT MILK
• AUTHENTIC POLISH ZUPA ZIEMNIACZANA (POTATO SOUP) RECIPE

Roasted Vegetables with Herbs: A Delightful Medley

5 from 5 votes

Recipe by Jan Vasil Course: Recipe bookCuisine: Other world cuisineDifficulty: Easy

Servings

4-6

servings

Prep time

30

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• Assorted vegetables (e.g., carrots, bell peppers, zucchini, onions, Brussels sprouts)

• 2 2 -3 tbsp olive oil

• 1 tsp 1 each of dried rosemary and thyme

• 1/2 tsp 1/2 garlic powder

• Salt and pepper to taste

• Optional: smoked paprika, red pepper flakes

Directions

• Preheat the oven to 425°F (220°C).
• Cut vegetables into even pieces and place in a large bowl.
• Toss with olive oil, herbs, garlic powder, salt, and pepper.
• Spread vegetables on a baking sheet in a single layer.
• Roast for 25-30 minutes, turning halfway, until tender and edges are crispy.

Nutrition Facts

• Calories: 120kcal
• Carbohydrates: 13g
• Protein: 2g
• Fat: 7g
• Fiber: 4g

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FAQ

How This Slovak Christmas Potato Salad is Made

The salad is prepared by boiling potatoes and carrots until tender, then combining them with finely chopped onions, dill pickles, and hard-boiled eggs. The mixture is seasoned and bound together with mayonnaise, creating a creamy and comforting dish.

Most Popular Ingredients for Slovak Christmas Potato Salad

• Potatoes, the base of the salad, provide a soft and creamy texture.
• Carrots, add a slight sweetness and color.
• Onions and dill pickles, for a tangy crunch.
• Hard-boiled eggs, contribute richness and protein.
• Mayonnaise, creating a creamy consistency.

My Advice to Make the Best Slovak Christmas Potato Salad

As a Slovak person, I can’t imagine having fried carp and potato salad for the Christmas Eves dinner. I think when I moved to Poland this was the biggest surprise. In Poland, there is a similar version of this salad called SAŁATKA JARZYNOWA but that’s not it. It is made with apples, sometimes corn and there is less mayonnaise used.

• Cook the potatoes and carrots to the right consistency – tender but soft.
• Finely chop the onions and pickles to distribute their flavors evenly.
• Let the salad sit in the fridge for a few hours before serving to allow the flavors to meld.
• Add 1 spoonful of good mustard. If you do not have a European one like, add Dijon mustard.

Spices and Other Variations for the Best Slovak Christmas Potato Salad

• Add paprika for a hint of smokiness.
• Experiment with different types of pickles for varying degrees of tanginess.
• For a lighter version, substitute half the mayonnaise with Greek yogurt.

Recommended Reading:

FROM CARP TO CAROLS: UNVEILING THE HEARTWARMING POLISH CHRISTMAS TRADITIONS

DELICIOUS AND EASY VEGAN CINNAMON ROLLS PERFECT FOR YOUR FAMILY TO ENJOY DURING THE CHRISTMAS SEASON.

TRADITIONAL POLISH KOMPOT Z SUSZU RECIPE

HEARTWARMING POLISH BORSCHT RECIPE

SLOVAK SAUERKRAUT SOUP (KAPUSTNICA)

Slovak Christmas Potato Salad Recipe

4 from 5 votes

Recipe by Jan Vasil Course: All Recipes, Appetisers, Traditions and HolidaysCuisine: SlovakDifficulty: Easy

Servings

16

servings

Prep time

1

hour 

Cooking time

1

hour 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1 kg 1 medium potatoes

• carrots

• Half an onion

• 15 oz 15 can of sweet peas

• dill pickles

• eggs

• 400 ml 400 mayonnaise

• Salt and black pepper to taste

• tablespoon a good mustard

Directions

• Boil unpeeled potatoes and peeled carrots in salted water. Hard boil the eggs.
• Once cooled, peel and dice the potatoes and slice the carrots into thin wedges.
• Chop the onion and pickles into small cubes.
• Combine vegetables in a bowl.
• Stir in mayonnaise, then add diced eggs and the mustard.
• Season with salt and black pepper. Refrigerate for a few hours before serving.

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It’s a perfect blend of vegetables, eggs, and a creamy dressing, making it a favorite for both special occasions and everyday meals.

My Advice on Making the Best Polish Sałatka Jarzynowa:

1. Freshness Counts: Use the freshest vegetables for a crisp, vibrant salad.
2. Perfect Boiling: Ensure the vegetables are boiled to the right tenderness, not too soft or too hard.
3. Cooling Time: Let the boiled ingredients cool completely before mixing to maintain texture.
4. Creamy Dressing: A good mayonnaise and yogurt dressing is key to the perfect taste.
5. Refrigerate Before Serving: Chill the salad for at least an hour for the flavors to meld beautifully.

What Not to Put in a Vegetable Salad?

Avoid vegetables that release water and make the salad soggy, such as cucumbers or tomatoes.

Also, overly starchy vegetables like sweet potatoes might not blend well with the traditional Sałatka Jarzynowa texture. Strong-flavored vegetables like Brussels sprouts or artichokes might overpower the delicate balance of flavors.

How to Season the Sałatka Jarzynowa?

The key to seasoning a vegetable salad is balance. Use salt and pepper judiciously to enhance the natural flavors of the vegetables.

For Sałatka Jarzynowa, the dressing of mayonnaise and yogurt, along with the tanginess of pickles and apples, plays a significant role in flavoring. You can also add a dash of mustard or a squeeze of lemon juice for an extra zing.

What Should You Add to a Vegetable Salad?

In addition to the traditional ingredients like potatoes, carrots, peas, and eggs, you can incorporate:

• Crunchy elements like radishes or celery for texture.
• Fresh herbs like dill or chives for a flavor boost.
• A bit of sweetness with fruits like apples or a handful of raisins.
• For a protein kick, consider adding boiled chicken, ham, or tofu.

Combinations of Sałatka Jarzynowa

• Meat Addition: Add chopped ham or chicken for a protein-rich version.
• Serving Suggestions: Serve as a side dish with grilled meats or as part of a buffet spread.
• Bread Pairing: Enjoy with fresh rye bread or a crusty baguette.

How Long Do We Cook Vegetables for Vegetable Salad?

Cooking times vary for different vegetables:

• Potatoes and carrots typically take about 10-15 minutes to become tender.
• Peas need about 5-7 minutes if they are fresh, or just a couple of minutes if they are frozen.
• It’s important not to overcook the vegetables as they should retain some firmness for the salad.

Can You Add Parsley to Sałatka Jarzynowa?

Parsley can be a great addition to vegetable salads, including Sałatka Jarzynowa. It adds a fresh, herby flavor that complements the other ingredients. Use it as a garnish or mix it in for an extra layer of flavor. Both flat-leaf and curly parsley work well.

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• OVEN-BAKED SWEET POTATO WEDGES: A CRUNCHY DELIGHT
• POLISH-STYLE SWEET POTATO SALAD WITH A TWIST
• SWEET POTATO STEW WITH CHILI PEPPERS AND COCONUT MILK
• AUTHENTIC POLISH ZUPA ZIEMNIACZANA (POTATO SOUP) RECIPE

Classic Polish Sałatka Jarzynowa Recipe

5 from 7 votes

Recipe by Jan Vasil Course: Appetizers, SidesCuisine: PolishDifficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

20

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1 kg 1 medium potatoes, peeled

• 4 4 carrots, peeled

• 2 small 2 parsnip (optional), peeled

• 1 cup 1 peas (fresh or frozen)

• 4 4 hard-boiled eggs, chopped

• 2 2 apples, peeled and chopped

• 10 10 pickles, chopped

• 1 cup 1 canned corn

• 1 small 1 onion, finely chopped

• 1 cup 1 mayonnaise

• 1/2 cup 1/2 plain yogurt

• Salt and pepper to taste

• Fresh dill for garnish (optional)

Directions

• Boil the whole potatoes, carrots, and parsnip until tender. Cool and chop into small cubes.
• Cook the peas until tender and set aside to cool.
• Cook the eggs until hard, approximately 9 minutes. Set aside to cool, once cold peel the eggs and chop.
• In a large bowl, combine the boiled vegetables, peas, grated apples, eggs, diced pickles, corn, and finely chopped onion.
• In a separate bowl, mix mayonnaise and yogurt. Add to the salad and mix well.
• Season with salt and pepper. Refrigerate for at least one hour.
• Garnish with dill before serving.

Notes

• Vegetable Size: Keep all vegetables and other ingredients chopped in uniform size for a balanced texture.
• Adjusting Creaminess: Add more mayo or yogurt if you prefer a creamier texture.
• Balance of Flavors: The tartness of the pickles and apple should balance the creaminess of the dressing.

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FAQ

The simplicity of the recipe, coupled with the nutritional benefits of mushrooms, makes it a quick, healthy choice for any meal of the day.

Recommended recipes:

• SWEET POTATO PUREE: A QUICK AND TASTY SIDE DISH
• OVEN-BAKED SWEET POTATO WEDGES: A CRUNCHY DELIGHT
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• SWEET POTATO STEW WITH CHILI PEPPERS AND COCONUT MILK

Savory Polish Open-Faced Mushroom and Onion Sandwich (Zapiekanka) Recipe

0 from 0 votes

Recipe by Jan Vasil Course: Recipe book

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1 large 1 baguette, cut in half lengthwise

• 2 cups 2 fresh mushrooms, sliced

• 1 large 1 onion, thinly sliced

• 2 tablespoons 2 olive oil

• 1/2 teaspoon 1/2 dried thyme

• Salt and pepper to taste

• 1 cup 1 grated cheese (e.g., mozzarella or cheddar)

• Optional: Ketchup or garlic sauce for serving

Directions

• Prepare the Toppings:
• In a large skillet, heat the olive oil over medium heat.
• Add the sliced mushrooms and onions, and sauté for about 5-7 minutes until they are soft and slightly golden. Stir in the thyme, salt, and pepper.
• Assemble the Sandwiches:
• Preheat your oven to 400°F (200°C).
• Place the halved baguette on a baking sheet, and cut side up.
• Evenly distribute the sautéed mushrooms and onions over the baguette halves.
• Sprinkle the grated cheese on top.
• Bake:
• Bake in the preheated oven for about 8-10 minutes, or until the cheese is melted and bubbly, and the edges of the baguette are crispy.
• Serve:
• Once baked, remove it from the oven and let it cool for a couple of minutes.
• Slice each baguette half into smaller pieces, and serve warm with ketchup or garlic sauce if desired.

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FAQ

This recipe provides a simple and quick way to prepare mackerel paste, ensuring you get a burst of flavor in every bite!

Mackerel Paste (Pasta z makreli): A Quick and Tasty Spread

5 from 2 votes

Recipe by Jan Vasil Course: All Recipes, Appetisers

Servings

4

servings

Prep time

15

minutes

Cooking time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 300 g 300 smoked mackerel or fillets

• 2 tablespoons 2 mayonnaise (adjust according to your preference)

• 1 tablespoon 1 lemon juice or to taste

• 1 teaspoon 1 Dijon mustard (optional)

• 1 small 1 shallot, finely chopped

• Salt and pepper to taste

• Fresh herbs (like dill or parsley), finely chopped (optional)

• 1 teaspoon 1 capers, drained and chopped (optional)

• A dash of hot sauce or chili flakes for a kick (optional)

Directions

• In a mixing bowl, flake the mackerel with a fork, ensuring there are no large chunks.
• Add the mayonnaise, lemon juice, Dijon mustard (if using), and chopped shallot. Mix well until the ingredients are combined.
• Season with salt and pepper according to your taste.
• If you’re using any of the optional ingredients like herbs, capers, or hot sauce, add them now and mix well.
• Taste and adjust the seasoning if necessary.
• Transfer the mackerel paste to a serving dish or store it in an airtight container in the refrigerator for up to 3 days.
• Serve with crackers, bread, or veggies. Enjoy!

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FAQ

Sałatka Gajowego is a treat to your taste buds and a visual spectacle, perfect for any gathering. Whether hosting a grand feast or simply looking for a quick, nutritious meal before work, this salad will leave you craving more.

This dish combines the rustic tastes often found in a forest keeper’s spread. It’s not just flavorful but also effortlessly easy to whip up. The ensemble of ingredients creates a burst of flavors, from the smoky hints of prosciutto to the tangy kick of blue cheese. The unique blend of sun-dried tomatoes and spicy garlic sauce adds a zest that sets this salad apart.

Recommended Recipes

POLISH PLUM BUTTER (POWIDŁA)

Sałatka Gajowego (Forest Keeper’s Delight Salad)

5 from 1 vote

Recipe by Jan Vasil Course: AppetisersCuisine: PolishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 3 3 -4 handfuls of mixed greens

• 1 packet 1 prosciutto-filled tortellini

• Half a container of sun-dried tomatoes preserved in oil

• 50 50 -100g of your favorite blue cheese (e.g. Roquefort, Gorgonzola)

• Dressing:

• 1/4 cup 1/4 oil from the sun-dried tomatoes

• 1 tablespoon 1 raw honey

• 1 tablespoon 1 fresh lemon juice

• 1 teaspoon 1 mustard

• Seasonings: Salt, pepper, dried oregano

Directions

• Begin by cooking the tortellini as directed on its packaging. Once done, drain and allow them to cool.
• Lay out the mixed greens on a large serving dish.
• Neatly arrange the cooled tortellini over the greens.
• Drain the sun-dried tomatoes, slice them into fine strips, and scatter them atop the tortellini.
• Dice the blue cheese and sprinkle generously over the salad. (Use 50g for a subtle flavor or more for a richer taste.)
• For the dressing: In a mixing bowl, combine the sun-dried tomato oil, honey, lemon juice, mustard, and seasonings. Whisk until well-blended.
• Drizzle the dressing generously over the salad.
• Serve promptly and savor the explosion of flavors!

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

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Whether you’re a seasoned chef or a kitchen novice, let’s embark on this flavorful journey together!

What herb to put on roasted potatoes?

Herbs can elevate the simple roasted potato to gourmet heights. Popular choices include:

• Rosemary: With its woody and fragrant aroma, rosemary pairs perfectly with potatoes.
• Thyme: Its subtle minty flavor complements the earthy taste of potatoes.
• Parsley: Fresh parsley can be sprinkled over roasted potatoes for a burst of color and fresh flavor.
• Oregano: This herb imparts a slightly bitter and pungent taste, making potatoes even more flavorful.
• Sage: Its robust flavor profile stands out, especially when used with buttery potatoes.
• Dill: Fresh or dried, dill brings a tangy brightness to roasted potatoes.
• Garlic: While not an herb, freshly minced garlic or garlic powder can be added for an extra kick.

How to make herb roasted potatoes?

1. Ingredients:

• Medium-sized potatoes, washed and cut into desired size
• 2-3 tablespoons of your chosen herbs (fresh or dried)
• 2 tablespoons of olive oil or the oil of your choice
• Salt and pepper to taste

1. Instructions:
2. Preheat your oven to 200°C (390°F).
3. In a large mixing bowl, combine the olive oil, herbs, salt, and pepper.
4. Toss the potato pieces in the herb-oil mixture until well-coated.
5. Spread the potatoes in a single layer on a baking sheet.
6. Roast in the oven for 40-50 minutes, turning occasionally, until golden brown and crispy.
7. Serve hot.

Is it necessary to boil potatoes before roasting?

No, it’s not strictly necessary, but parboiling potatoes before roasting can speed up the cooking process and help achieve a fluffier interior. When parboiled, the outer layer of the potato becomes rough, allowing for a crispier exterior when roasted.

Why aren’t my roasted potatoes crispy?

Several factors can prevent potatoes from becoming crispy:

• Overcrowding: Potatoes need space on the baking sheet. When too close together, they steam rather than roast, leading to a softer texture.
• Insufficient oil: Oil helps in crisping up the exterior. Ensure potatoes are well-coated.
• Oven temperature: A hot oven (around 200°C or 390°F) is essential for crispy roasted potatoes.
• Excess moisture: If potatoes are washed before roasting, they should be dried thoroughly. Wet potatoes will steam instead of crisping up.

Which oil is best for roasting potatoes?

Different oils impart different flavors and textures:

• Olive oil: Provides a rich flavor and is a classic choice for roasted potatoes.
• Sunflower or vegetable oil: These have a neutral taste and can achieve a good crisp.
• Duck or goose fat: Traditionally used for ultra-crispy potatoes, especially in festive dishes.
• Coconut oil: Gives a slight coconut flavor and can be a healthier alternative.

Remember, the choice of oil can affect the final flavor, so choose based on the desired outcome and dietary preferences.

Delicious Roasted Potatoes with Herbs recipe.

5 from 2 votes

Recipe by Jan Vasil Course: Recipe book, Small bites, VeGaN mealsDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 5 pcs 5 medium-sized potatoes

• 1 tablespoon 1 dried thyme

• 2 tablespoons 2 sweet paprika

• 1/4 teaspoon 1/4 ground chili paprika

• 1/2 teaspoon 1/2 whole cumin seeds

• 150 ml 150 plant-based white yogurt

• 2 tablespoons 2 chopped spring onions

• Salt and pepper to taste

• 2 tablespoons 2 vegetable oil

Directions

• Set the oven to preheat at 190°C.
• Start by peeling the potatoes and slicing them lengthwise.
• In a mixing bowl, combine the dried thyme, sweet and chili paprika, cumin seeds, and vegetable oil. Season with salt and pepper.
• Introduce the potato slices to this mix, ensuring they’re thoroughly coated with the herbs and spices.
• Lay the seasoned potatoes on a baking tray.
• Slide the tray into the oven and roast for about 45 minutes or until the potatoes achieve a golden hue. Remember to give them a stir after the 30-minute mark.
• When serving, dollop with the plant-based yogurt and sprinkle with spring onions.
• Relish the flavors!

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This is another super easy recipe that is ready in less than 15 minutes. Also, I have added the recipe to the ranch dressing so you do not need to buy the one from the store. This one is definitely healthier. Enjoy

The best wraps with grilled chicken and ranch dressing

The best wraps with grilled chicken and ranch dressing

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, Small bitesDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 250g of chicken breast (this serves 2 portions)

• Seasoning for the chicken (I mixed 1 teaspoon of paprika, 1 teaspoon of black pepper and 1/2 of salt, and 1/2 teaspoon of Herbes the Provence seasoning).

• 100g of yellow cheddar cheese (optionally you can use gruyere, gouda, or harder mozzarella)

• Bunch of fresh coriander leaves

• 4 tortilla wraps

• 100g of plain white yogurt, greek type

• 25ml of double cream

• 2 tablespoons of fresh dill (or 1 tablespoon of dried one)

• 2 tablespoons of fresh parsley (or 1 tablespoon of dried one)

• 1 teaspoon of garlic powder

• 1 teaspoon of onion powder

• Pinch of salt

• Pinch of black pepper

• 1/2 teaspoon of olive oil

Directions

• Heat up a grill pan, or a bigger saucepan and add 1/2 teaspoon of olive oil. Season the chicken breasts with your favorite seasonings and place them on the grill pan. Grill the chicken breast for 3-4 minutes per side or until the chicken is cooked through. Once ready slice into smaller pieces.
• Meanwhile, chop the fresh dill, and the parsley and mix them with the white yogurt and the double cream. Add the garlic and onion powder and mix well until all the ingredients are combined. Season with salt and black pepper according to your taste.
• Grate the cheese and chop the fresh coriander leaves.
• Place the tortilla wraps on a flat surface, add the meat, and chopped coriander, and sprinkle with the grated cheese. Drizzle with 1 tablespoon of the ranch dressing and fold it into a burrito shape.
• Grill the tortillas on the grill pan for about 2-3 minutes per side on medium heat.
• Enjoy

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