Hey there, fellow food enthusiasts! 2024 is knocking at our doors with some mouth-watering trends in the food blogging world. This year, we’re not just cooking; we’re embarking on a culinary odyssey that’s about to tantalize your taste buds like never before.

Let’s unravel these game-changing trends that are set to redefine your food experience!

1. Back to Nature with Plant-Based Foods

Say hello to a more wholesome approach to plant-based eating. This year, it’s all about simplicity and natural ingredients. Picture a veggie burger packed with real veggies – mushrooms, walnuts, and tempeh – not just a meat substitute. It’s about bringing the garden into your kitchen in the most delicious way possible.

2. Cacao Goes Full Circle

Cacao is stepping out of the chocolate shadow and showing off its versatility. We’re using cacao pulp for jellies, jams, and even as a natural sweetener. It’s a sustainable and flavorful twist, turning every part of the cacao fruit into something scrumptious.

3. The Buckwheat Buzz

Buckwheat, the superfood seed, is having its moment. Gluten-free and packed with nutrients, buckwheat is popping up in unexpected places – think creamy plant-based milk alternatives, crunchy crackers, and even in your morning granola. It’s a healthful and tasty switch from the usual grains.

4. Ocean-Inspired Plant-Based Seafood

The plant-based seafood market is diving deep. Imagine vegan sushi rolls with konjac as the star, or a poke bowl where trumpet mushrooms play scallops. It’s a creative and sustainable way to enjoy the flavors of the sea, minus the fish!

5. Water Conservation in the Limelight

In 2024, water conservation isn’t just a buzzword; it’s a delicious reality. Brands are innovating with water-efficient products and practices. Picture sipping on a beverage made from water saved in fruit processing – it’s refreshment with a conscience.

6. The Rise of Global Peppers

Get ready for a spicy journey with exotic peppers from around the world. These aren’t your everyday chilis; we’re talking about Scorpion Peppers, Guajillo, Hungarian Goathorn Peppers, and more. They’re adding a kick to everything from sauces to beverages, igniting your palate with their complex heat.

7. Gourmet Noodles at Home

Instant noodles are getting a gourmet makeover. Brands are ditching preservatives and MSG for quality ingredients, offering a restaurant-like experience right in your kitchen. It’s the convenience of instant with the taste of gourmet – a perfect match for busy food lovers.

8. Indulging in Little Luxuries

Little luxuries are the new big thing. Think of a sumptuous macaron, a fizzy and functional beverage, or even a scented bath bomb, all without stretching your wallet. These affordable treats add a sprinkle of joy to everyday life.

9. Women’s Health in the Food Sphere

2024 is spotlighting women’s health in the food world. From menstrual cycle-supporting snacks to nourishing pregnancy foods, it’s about time food embraced the full spectrum of women’s health needs. It’s food that understands and supports women at every stage.

10. Caffeine with a Twist

Your caffeine fix is getting a healthy upgrade. Imagine a cup of coffee infused with probiotics or a tea enriched with mushrooms. It’s the perfect blend of energy and wellness to kickstart your day.

11. Value-Driven Choices

Inflation has us reevaluating our food spending. This year, it’s about finding the balance between cost and quality. It’s about savoring a luxurious brunch without the hefty price tag or enjoying a delicious takeout that doesn’t break the bank.

12. AI in the Kitchen

Artificial Intelligence is stepping into our kitchens, offering a blend of tech and taste. It’s revolutionizing how we cook, eat, and think about food. From AI-generated recipes to smart kitchen gadgets, it’s like having a tech-savvy sous-chef by your side.

13. A Melting Pot of Flavors

The culinary world is a melting pot, and 2024 celebrates this diversity deliciously. Expect dishes that fuse multiple cuisines, like tikka sauce wings or birria ramen, showcasing the rich tapestry of global flavors.

Conclusion

And there you have it – 2024 in all its delicious glory! This year is all about innovation, sustainability, health, and embracing the rich diversity of flavors our world has to offer. So, whether you’re a food blogger, a cooking enthusiast, or just someone who loves to eat, get ready to dance to the rhythm of these tantalizing trends. Let’s cook, eat, and blog our way through this flavorful year!

Sources:

https://corp.smartbrief.com

https://www.wholefoodsmarket.co.uk

Embark on a Culinary Journey with the Top 10 Polish Foods

Hello, fellow food lovers and cultural explorers! Ready to embark on a flavorful adventure with the Top 10 Polish Foods?

Polish cuisine, a rich tapestry of tastes influenced by various cultures, is all about heartwarming, fulfilling dishes.

More than just a meal, it’s a deep dive into a history-rich culture that values simplicity and authenticity in its cooking.

In this delightful blog, we’ll explore the top 10 dishes that define Polish gastronomy. Whether you’re curious about Poland’s culinary offerings or want to recreate these dishes in your own kitchen, this guide is your perfect companion.

So, loosen your belts, and let’s take a delicious stroll through the wonders of Polish food!

1. Pierogi (Dumplings)

Pierogi are the superstars of Polish cuisine. These little pockets of joy are versatile, with fillings ranging from savory meat, sauerkraut, and mushrooms to sweet bilberries and strawberries. Whether boiled or fried, pierogi are a testament to Poland’s culinary creativity.

2. Kotlet Schabowy (Breaded and Fried Pork Chop)

Think of Kotlet Schabowy as Poland’s answer to the schnitzel. This hearty, breaded pork chop, fried to golden perfection, is a staple at Polish dinner tables. Served with mashed potatoes, it’s comfort food at its best.

3. Bigos (Hunter’s Stew)

Bigos, or Hunter’s Stew, is a robust, meat-packed dish perfect for those chilly nights. A mix of sauerkraut, various meats, and spices, slow-cooked to perfection, Bigos is a flavorful journey through Poland’s culinary landscape.

4. Golabki (Cabbage Rolls)

Golabki are cabbage rolls filled with a savory mix of minced meat and mushrooms. Stewed to tender perfection and served with a creamy tomato sauce, they’re a true Polish classic.

5. Placki Ziemniaczane (Potato Pancakes)

Crispy on the outside and soft inside, these potato pancakes are a versatile Polish favorite. Whether you top them with sour cream or enjoy them as a dessert with sugar, they’re irresistibly delicious.

6. Kartacze (Potato Dumplings)

Kartacze are hearty potato dumplings filled with a savory blend of onions and meat. A bite into these dumplings is like a warm hug from a Polish grandma – comforting and satisfying.

7. Karp Smażony (Fried Carp)

A Christmas Eve special, fried carp is a traditional Polish delicacy. With a unique preparation method, it’s a dish that brings luck and festive joy to the Polish table.

8. Kotlet Mielony

Kotlet Mielony, similar to a meatball, but flattened and fried, is a simple yet delicious Polish dish. Pair it with boiled potatoes or a tangy sauerkraut salad for a meal that’s both satisfying and homely.

9. Gulasz

Poland’s take on Goulash features tender beef simmered in a rich broth of vegetables and spices. Served with potato pancakes, it’s a dish that warms you from the inside out.

10. Kluski Slaskie (Silesian Dumplings)

These dumplings are a testament to the simplicity and elegance of Polish cuisine. Soft, pillowy, and perfect with a rich gravy, Kluski Slaskie is a must-try for any dumpling lover.

Hungry Yet?

We hope this list has inspired you to explore the delightful world of Polish cuisine.

Whether you’re cooking these dishes at home or enjoying them in a cozy Polish eatery, each bite tells a story of tradition, family, and culinary excellence.

Smacznego (Bon Appétit)!

Remember to check out our other blog posts for more culinary adventures from around the world!

In the article, we take a festive tour of Poland’s cherished Christmas customs, starting with the serene ritual of Wigilia, the Christmas Eve vigil marked by fasting and a lavish meal sparked by the evening’s first star.

We sweep through the meticulous pre-holiday cleanings, setting the stage for the holiday’s conviviality.

At the heart of the feast lies the versatile carp, served up in styles aplenty. We explore the abstention from meat and spirits, save for the welcome presence of fish and wine.

The narrative then ornaments itself with the tale of the Polish Christmas tree, from its Germanic roots to the symbolic star that crowns its boughs.

A sip of tradition comes in the form of a fruit compote, believed to aid digestion after the plentiful dinner. The article weaves through the intimate sharing of the opłatek, a gesture that bonds loved ones in hope and affection.

Chiming in with the season’s soundtrack, we explore the cherished practice of singing kolędy, the Christmas carols unique to Polish festivities.

Introduction to Polish Christmas Traditions

Amidst the wintry sparkle of December, Poland prepares for one of its most enchanting and sacred times of the year: Christmas.

In the heart of Central Europe, Polish families and communities come together to engage in age-old customs that weave the fabric of their festive season, illuminating the long nights with warmth and joy.

These traditions are not merely annual routines; they are the threads that bind generations, the recipes that flavor memory, and the rituals that define the Polish Christmas spirit.

The centrepiece of these customs is Wigilia, the Christmas Eve supper, a time when the secular pace of life yields to the sacred. The significance of Wigilia transcends the culinary spread; it is a spiritual touchstone that marks the culmination of Advent and ushers in the joy of Christmas Day.

As daylight fades, families eagerly await the first star’s twinkle in the evening sky, a celestial symbol resonant with the Star of Bethlehem from the nativity story. This star’s sighting, not only a picturesque moment, signals the beginning of the feast and sets in motion the evening’s conviviality.

Wigilia is a mirror reflecting Poland’s soul, casting light on the intrinsic bond between the spiritual and the familial. This vigil is steeped in Christian lore, yet it is as much about faith as it is about kinship and the reaffirmation of family ties. It is a time for reconciliation, for sharing blessings, and for expressing the hopes and gratitude that suffuse the season.

The breaking and sharing of the opłatek, a Christmas wafer, is a poignant enactment of this unity, as family members exchange wishes of health, happiness, and prosperity.

In this hallowed evening, the rich tapestry of Polish Christmas traditions begins to unfold, revealing practices steeped in history yet vibrantly alive in the present. These customs are not just relics of the past; they are living, breathing aspects of Polish culture that continue to adapt and thrive. They offer a window into the Polish soul, an invitation to understand and appreciate the depth and beauty of Poland’s Christmas celebrations.

As we journey through the customs that hallmark the Polish Christmas, from the fragrant pine of the Christmas tree to the harmonious chords of kolędy echoing through church halls, we uncover the essence of a holiday that is both universally festive and distinctly Polish.

Preparing for the Feast: Christmas Eve Fasting and Dinner

As the day of Wigilia dawns, a quiet anticipation fills Polish homes.

It’s a day characterized by abstinence, a fast that heightens the senses and the spiritual awareness of the coming celebration. As tradition dictates, no morsel passes the lips before the first evening star’s appearance, a discipline that makes the ensuing feast not just a meal, but a sacrament.

When the awaited celestial sign is sighted, families gather around tables laden with a dozen dishes — no more, no less.

This is to symbolize the Twelve Apostles, the faithful companions of Christ.

The spread is a testament to Poland’s culinary heritage, featuring items like barszcz with uszka (beetroot soup with little dumplings), pierogi, and various fish dishes, most notably carp.

Each dish is savored, and it’s customary to taste each one, for skipping a dish might bring misfortune in the month it represents.

A Clean Slate for the Festive Season: Christmas Cleaning

Before the first dish is placed on the table, a monumental effort ensures that the home is as pure as the snow blanketing the Polish landscape.

Windows gleam, floors shine, and every corner is swept free of the year’s clutter.

This cleaning is not just for the sake of appearance; it’s a physical manifestation of the fresh start that Christmas symbolizes, a removal of the old to welcome the new with a clear conscience and environment.

The Carp: A Polish Christmas Staple

The carp’s place in Polish Christmas is not accidental; it’s a tradition with roots deep in history and culture.

This fish is often bought live, then prepared in various ways: fried, baked, or jellied.

It’s a symbol of abundance and luck, a centerpiece that connects the feast to nature’s bounty.

A Pescatarian’s Dream: Christmas Eve Dining Traditions

The abstention from meat on this holy evening is a nod to the fasting practices of the early Church.

Instead, the table brims with fish and other pescatarian delights, complemented by the subtle warmth of wine.

It’s a tradition that honors the sanctity of the day and reflects the moderation that is at the heart of the season’s spiritual teachings.

Decking the Halls: The Polish Christmas Tree

The Christmas tree, or choinka, is dressed in its festive finery, glinting with decorations that twinkle in the winter’s eve. It’s a tradition that came to Poland in the 18th century, but one that feels as ancient as the forests themselves.

The tree is more than decor; it’s a guardian of the home, a bearer of luck, and a symbol of life’s endurance.

Sweet Sips: The Tradition of Christmas Compote

No Polish Christmas Eve dinner is complete without kompot z suszu, a sweet, spiced beverage made from dried fruits.

This drink, steeped in tradition, is not only a treat for the palate but is also believed to aid digestion, helping to make room for the abundance of food.

The Opłatek: A Gesture of Unity and Love

Perhaps the most moving of all Polish Christmas traditions is the sharing of the opłatek.

This thin wafer embodies the Christmas spirit of goodwill and is shared among those gathered, accompanied by blessings and heartfelt wishes.

It’s a moment of togetherness that transcends the material aspects of the feast.

Singing with Joy: The Role of Kolędy in Polish Christmas

As the evening unfolds, the air fills with the lilting melodies of kolędy, the traditional Polish Christmas carols. These songs, which can only be sung during the Christmas season, are a tapestry of Poland’s historical and religious heritage, expressing the joy, hope, and reverence of the nativity.

Conclusion: The Enduring Spirit of Polish Christmas

As we wrap up our exploration of Polish Christmas traditions, it’s clear that these customs are more than just annual observances.

They are a celebration of life, community, and faith, encapsulating the values and history of the Polish people. From the first star of Wigilia to the last note of the kolędy, Christmas in Poland is a testament to the enduring spirit of a nation — a spirit that continues to inspire and unite its people year after year.

Personal Note

The older I get, the more I enjoy Christmas. Maybe this is due to the fact that I live in Poland for more than a decade now. The traditions are much stronger than in Slovakia or Hungary. The families spend time together to discuss various topics and enjoy a good food.

The presents are given to the family members after the dinner. And as you already know, it might take some time to eat all the 12 dishes So we get them quite late. The exceptions are the kids

So let me wish You all a peaceful Christmas and Happy New Year. Take care, Jan.

Poland, a nation known for its picturesque landscapes, tales of brave knights, and vibrant dances, has a lesser-known but equally fascinating story to tell – its profound love for apples.

Delve into the intricate tapestry of Poland’s apple cultivation and discover how this humble fruit has left an indelible mark on the country’s delightful dessert landscape.

A Brief History of Apples in Poland

Poland’s Centuries-Old Relationship with Apples

Since the medieval times of the 12th century, Poland has embraced apple cultivation with fervor. Interestingly, the historical orchard region of Sandomierz, nestled in the south-eastern expanse of Poland, stands as a testament to the country’s earliest ventures into apple farming. It’s intriguing to note that it was the Cistercian monks who were the pioneers in cultivating these orchards.

Tracing back the apple’s journey, it’s believed the fruit first sprouted in Kazakhstan, specifically west of the majestic Tian Shan mountains. As time went on, these apples embarked on a journey of their own, with their seeds reaching the shores of Greece, the landscapes of Rome, and various European territories. While the Romans had introduced apple orchards to Britain around 200 BC, it was the dedicated Cistercian monks who championed the cause in Poland by the 12th century.

Sandomierz takes pride in being the cradle of some of Poland’s earliest apple varieties, notably the Kostzela and Reinettes, which have become rarities in today’s age. The monks, ever innovative, used these apples to craft a unique, chewy delight known as ‘apple-cheese’, a dessert exclusive to the region.

Fast forward a few centuries to the 16th, when the union of Italian Queen Bona Sforza and King Sigismund I brought about a new wave in Polish apple cultivation. The queen, known for her passion for apples, initiated extensive orchard plantations near Grójec. Legends even suggest that Queen Bona personally indulged in the joy of handpicking the first harvest. These apples, known as ‘jabłka grójeckie’, quickly gained popularity among the Polish elite, leading to the orchards earning the title of ‘royal orchards.

The Modern Polish Apple Orchard

In contemporary times, Poland’s prowess in apple cultivation remains unmatched. The country proudly stood as a global apple production giant in 2021, boasting a whopping 4,170,000 tons of apples, marking a significant 22% rise from the previous year.

Poland’s status as a global powerhouse in apple production is not only a reflection of its fertile soil, but also a tribute to its committed farmers and distinctive cultivation methods.

Diversity: Polish orchards are a kaleidoscope of apple varieties, from the tart Łobo to the sweet Rubin, each with its own unique taste and history.

Eco-friendly Practices: Contemporary Polish orchards often lead the way in implementing sustainable farming techniques. This ensures that the apples are not only delicious, but also grown in a manner that respects and preserves the environment.

Community Engagement: In Poland, apple farming goes beyond mere commerce. Events such as apple harvest festivals, cider-making workshops, and community apple-picking days are commonplace. These activities attract both locals and tourists, fostering a sense of community and shared cultural heritage.

Apples in Polish desserts

Poland’s Apple-Inspired Dessert Delights: A Culinary Odyssey

Poland’s apple-growing legacy mirrors its profound agricultural roots and the unwavering commitment of its cultivators. Stretching across the nation are orchards teeming with apple diversity – from the zesty Łobo to the sugary delights of Rubin, each variety narrating a distinct taste tale.

Pioneering in eco-conscious cultivation, contemporary Polish orchards champion sustainable farming, marrying taste with environmental mindfulness. But Poland’s apple story doesn’t end at the orchard’s edge. It’s woven into the country’s culinary tapestry, especially in its desserts.

Delights like the iconic Szarlotka, the aromatic Polish Coffee Cake, the buttery Kołaczki, and the innovative Baked Apple with Farmer Cheese underline the apple’s culinary versatility and its cherished place in Poland’s gastronomic heritage.

• Szarlotka: Revered in Polish kitchens, Szarlotka is more than just an apple cake. Infused with aromatic spices, it is elegantly complemented with cinnamon-flavored whipped cream and a delicate sprinkle of powdered sugar. While it shares its essence with the American apple pie, Szarlotka offers a subtler sweetness, setting it apart.
• Polish Yeast Coffee Cake: This isn’t your ordinary coffee cake. Enriched with yeast, it boasts a delightful crumb topping, providing a crunchy contrast to its soft, moist core.
• Kołaczki: These enticing cream cheese pastries are a testament to Poland’s baking finesse. Buttery and tender, Kołaczki offers a myriad of fillings, from tangy berries and crunchy nuts to luscious cheese.
• Baked Apple Delight with Farmer Cheese: A treat that marries the wholesomeness of apples with the richness of cheese. Apples are meticulously hollowed and brimming with a creamy concoction of farmer cheese, egg yolk, powdered sugar, butter, and a hint of sour cream, then baked until they achieve a golden hue.
• Polish Apple Pancakes: A Culinary Masterpiece: Among the treasures of Polish apple-infused culinary arts, “Racuchy z Jabłkami” holds a special place. These apple pancakes made distinctive by the inclusion of fresh yeast, are a breakfast favorite and often a cherished evening treat in many Polish households. The yeast lends them a fluffy texture, while the apple slices, nestled within, caramelize slightly during frying to offer a delightful balance of sweetness and tartness. Served hot, often dusted with powdered sugar, or accompanied by a dollop of fresh cream, these pancakes encapsulate the essence of Polish culinary traditions and the nation’s love for apples.

The array of apple-based desserts in Polish gastronomy not only highlights the fruit’s culinary flexibility but also underscores its deep-seated place in Poland’s food heritage.

Pairings and Recipes: Enhance Your Apple Dessert Experience

Polish apple desserts, with their rich textures and flavors, can be further accentuated when paired with the right beverages and side dishes. Here’s how you can elevate your apple-infused culinary journey:

1. Szarlotka (Apple Cake)

• Pairing: Traditionally, a cup of hot black tea with a slice of lemon complements the sweet and tart balance of Szarlotka. For an evening treat, a glass of sweet white wine or Polish mead can be a delightful choice.

2. Polish Coffee Cake

• Pairing: As the name suggests, a freshly brewed cup of Polish coffee is the ideal partner. The bitterness of the coffee contrasts beautifully with the sweetness of the cake. Alternatively, a glass of cold milk can also be refreshing.

3. Kołaczki (Cream Cheese Cookies)

• Pairing: These buttery cookies pair wonderfully with herbal teas like chamomile or mint. For those who enjoy a stronger beverage, a shot of Polish vodka or a fruit brandy can be a surprising yet pleasing choice.

4. Baked Apple With Farmer Cheese

• Pairing: A glass of sparkling cider or apple compote (a traditional Polish drink made from stewed apples) heightens the fruity essence of this dessert. If you’re looking for a non-alcoholic option, a cup of spiced hot chocolate can be cozy and heartwarming.

5. Racuchy z Jabłkami (Apple Pancakes with Fresh Yeast)

• Pairing: These fluffy pancakes are best enjoyed with a dollop of sour cream on the side and a drizzle of honey or maple syrup. To drink, opt for a cup of light green tea or, for a real treat, a glass of Polish apple wine.
• Recipe: Authentic Racuchy z Jabłkami Recipe

Incorporating these pairings can transform your dessert experience, making each bite and sip a celebration of Poland’s rich culinary heritage. Whether you’re a novice or an experienced cook, trying out these authentic recipes at home can transport you to the heart of Poland, one apple dessert at a time.

In Conclusion: An Apple-Infused Journey

As we’ve journeyed through the orchards of Poland, tracing the footsteps of dedicated farmers and the whispered secrets of age-old recipes, one thing becomes crystal clear: apples are more than just a fruit in Poland – they’re a legacy. Each slice of Szarlotka or bite of Racuchy z Jabłkami is not just a taste sensation but a slice of history, a shared memory, a story passed down through generations.

Personally, every time I indulge in these apple delights, I’m reminded of the beauty of tradition, the importance of roots, and the joy of simple pleasures. I hope that as you savor these desserts and pairings, you too can feel the warmth of a Polish kitchen, hear the laughter of families gathering, and experience a piece of Poland’s heart. Here’s to the magic of apples and the stories they tell. Cheers!

The Slovak Tokaj region may not ring as many bells as its Hungarian counterpart, yet it remains one of the hidden gems of Eastern Europe. Surprisingly, many wine enthusiasts are unaware of its existence. Nestled in the picturesque landscapes of Slovakia, this region has a rich history and an even richer taste profile.

As a personal testament to the region’s charm and endurance, my family hails from Slovak Tokaj. Recently, we had the joy of celebrating my grandmother’s 100th birthday, a testament to the hearty spirit and longevity often associated with those who call this region home. Today, the majority of my family continues to reside there, upholding traditions, weaving stories, and of course, cherishing the exquisite wines that the region is renowned for.

The region’s wines, much like its residents, are a blend of character, history, and resilience. So, whether you’re a wine connoisseur or just someone looking to discover new tastes and stories, the Slovak Tokaj region has a tale waiting for you.

The Remarkable Tokaj Wine Region of Slovakia

Villages of the Slovak Tokaj Wine Region

The Slovak Tokaj Wine Region encompasses several enchanting villages, each contributing its unique flavor and tradition to the area. Key villages include Bara, Čerhov, Černochov, Malá Tŕňa, Veľká Tŕňa, Slovenské Nové Mesto and Viničky.

So just so you know, I am partially coming from Veľká Bara and I am super proud of it

The village of Bara in Slovakia, also known as Bári in Hungarian, was settled by Italians. These settlers introduced advanced viticultural techniques and traditions to the region, including the foundational grape variety, Furmint.

Each of these villages has its own vineyards and cellars, where the art of wine-making is passed down through generations.

Credit: http://web2.mendelu.cz/af_291_projekty2/vseo/print.php?page=1293&typ=html

Slovak Tokaj Wine Region

In the heart of Slovakia lies the Tokaj wine enclave, a unique viticultural haven known for its impeccable environment that nurtures grapes ideal for crafting naturally sweet wines. Covering just 908 hectares, Tokaj proudly holds its place as the most compact among Slovakia’s six wine territories.

Distinguishing facets of the Tokaj wine territory include:

• Land and Climatic Nuances: Tokaj’s foundation is a blend of volcanic substrates blanketed by layers of loess or clay soils. The region’s distinct microclimate, shaped by sun-drenched southern terrains and the nearby Tisza and Bodrog rivers, promotes the growth of the Botrytis Cinerea, or noble rot, leading to the grapes’ characteristic drying.
• Time-Honored Grape Varietals: Historically cherished grapes, Furmint and Lipovina, find their home in Tokaj. Alongside them, Yellow Muscat and Zeta stand as the exclusive quartet of grape varietals sanctioned for the region’s winemaking.
• Subterranean Cellar Maze: Deep within Tokaj’s bedrock runs an elaborate network of cellars. These naturally occurring chambers maintain a stable ambiance with temperatures around 12°C and a near-saturated humidity of about 95%. Such settings are idyllic for Tokaji wines to mature gracefully.
• Appellation’s Historic Roots: Tokaj’s esteemed status was etched in history in 1757 with a royal decree designating it as an exclusive wine-producing zone. This marked the inception of the world’s first wine appellation system. Its vineyards received official classification starting in 1730, culminating in comprehensive surveys in 1765 and 1772.

History of Slovak Tokaj

The Tokaj wine region in Slovakia has roots dating back to Roman times and was later nurtured by Slavs. The region’s name likely stems from the Slavic word “Stokaj,” referencing the confluence of the Bodrog and Tisa rivers. Legends depict the region as flourishing with vineyards during the Hungarian conquest, with significant areas awarded to Árpád’s knight, Turzol. The region faced challenges: Tatar invasions in 1241 devastated vineyards, but King Béla IV rejuvenated it by introducing settlers, possibly Walloons or Italians, who enhanced wine-growing techniques. Tokaj’s cellars mostly originate from the Turkish occupation period (1528-1698). Around 1620, wine farmer Duvont introduced a renowned wine-making method, leading to his ennoblement by the emperor.

Tokaji wine gained prominence in the 17th century, aiding Transylvania’s princes financially and even being gifted to French King Louis XIV, who lauded it as the “Wine of Kings, King of Wines.” By the 18th century, Tokaj peaked in prosperity, exporting mainly to Poland and Russia, with the latter even establishing a colony in Tokaj. However, challenges like Poland’s partition in 1795 and the phylloxera epidemic in 1885 severely impacted the region’s wine industry.

After the Treaty of Trianon in 1920, Hungary’s Tokaj wine region was split between Hungary and the newly formed Czechoslovakia. The boundary was set at the Ronyva Creek, leading to the creation of the village Slovenské Nové Mesto in Czechoslovakia (now Slovakia) from parts of the Hungarian town Sátoraljaújhely. As a result, Czechoslovakia acquired 175 hectares of vineyards encompassing three villages: Malá Tŕňa, Slovenské Nové Mesto, and Viničky. Malá Tŕňa became the focal point for wine production and education in the region, with a viticultural school and research station established there. Hungary briefly regained this territory between 1938 and 1944 due to the First Vienna Award. Despite the partition, the local population, primarily Hungarian speakers, maintained traditional winemaking practices. In 1959, Czechoslovakia expanded the Tokaj wine region, adding four more villages, and increasing the vineyard area to 703.10 ha. This was further expanded in 1996 to 908.11 ha. A map detailing the Slovak portion of the Tokaj wine region was created in 2016.

Credit: https://commons.wikimedia.org/wiki/File:Map_of_Slovakian_part_of_Tokaj_Wine_region.jpg

The typical wine styles and the most known Slovak Tokaj wine producers.

Slovak Tokaj Wine Styles

Slovak Tokaj winemakers produce both dessert and dry wines akin to their Hungarian counterparts. These wines are crafted exclusively from three grape varieties: Furmint, Lipovina, and Yellow Muscat. The notable wine styles include:

• Tokajský Furmint, Tokajská Lipovina, and Tokajský Muškát žltý (Yellow Muscat): Wines made from individual grape types.
• Tokajské samorodné: Both dry (suché) and sweet (sladké) versions, distinguished by their production from botrytized grapes, giving them a unique flavor and extract.
• Tokajský výber: A renowned sweet dessert wine made from handpicked botrytized grapes, graded by sweetness levels from 3 to 6 putňa.
• Tokajská výberová esencia and Tokajská esencia-nektár: Special wines with concentrated flavors.
• Tokajský mášláš and Tokajský fordítáš: Specific styles derived from Hungarian wine-making traditions.

The most popular Slovak Tokaj Wine producers.

The Slovak Tokaj wine region is home to several distinguished producers who have been instrumental in upholding the region’s rich legacy and introducing innovative winemaking techniques. Here’s a glimpse into the prominent names in the Slovak Tokaj wine-making arena:

1. Ostrožovič: A pioneering name in the industry, Ostrožovič has been synonymous with quality and tradition, crafting wines that reflect the essence of the Tokaj region.
2. Tokaj Macik Winery: Renowned for its exquisite range of wines, this winery is a blend of time-honored practices and modern winemaking innovations.
3. Tokaj & Co.: A beacon of excellence, Tokaj & Co. has been consistently producing wines that resonate with both purists and new-age wine enthusiasts.
4. Tokaj Zlatý Strapec: With a name that translates to “Golden Stripe,” this producer truly offers golden drops of delectable wines that capture the soul of the region.
5. Tokaj Gold s.r.o.: An epitome of elegance and sophistication, Tokaj Gold s.r.o. has been at the forefront of producing wines that are both rich in flavor and legacy.
6. Chateau Grand Bari: Nestled in the heart of the Tokaj region, Chateau Grand Bari is a testament to luxury, quality, and the fine art of winemaking.
7. Mea Grati: Meaning “My Grace” in Latin, Mea Grati is a celebration of the gracefulness and finesse that Slovak Tokaj wines embody.

These producers, with their unparalleled passion and expertise, have not only upheld the grandeur of Slovak Tokaj wines but have also paved the way for future innovations in the realm of viticulture.

How is Slovak Tokaj Wine made?

Tokaj wine, particularly the famed Tokaji Aszú, is renowned for its unique production process which lends the wine its characteristic sweetness and complexity. Here’s a detailed explanation of how Tokaj wine is made:

1. Grape Varieties: Tokaj wines are primarily made from three grape varieties: Furmint, Lipovina (or Hárslevelű), and Yellow Muscat.
2. Botrytis Cinerea: One of the most distinctive aspects of Tokaj wine production is the development of Botrytis cinerea, commonly known as “noble rot.” This fungus attacks the grapes, causing them to shrivel. As the grapes shrivel, their sugar concentration increases, giving Tokaj wines their characteristic sweetness.
3. Harvesting: Grapes affected by noble rot are picked individually by hand during late harvest. This labor-intensive process is called “aszú berry picking.”
4. Base Wine Production: Apart from the botrytized grapes, normal grapes are also harvested to produce a base wine. This wine is typically dry and is fermented in the usual way.
5. Aszú Paste Preparation: The individually picked aszú berries are collected and mashed into a thick paste.
6. Maceration: The aszú paste is then added to the base wine (or sometimes to fermenting must) and left to macerate for 24-48 hours. This allows the sugar and flavors from the aszú berries to blend with the base wine.
7. Fermentation: After maceration, the mixture is pressed, and the resulting liquid undergoes fermentation. Due to the high sugar content, fermentation is slow and can take several months.
8. Aging: Once fermentation is complete, the wine is transferred to wooden casks, usually oak. It is then aged in underground cellars where a specific mold, Cladosporium cellare, grows. This mold helps regulate humidity in the cellars and contributes to the wine’s unique flavor profile. Tokaji Aszú wines are aged for a minimum of two years in barrels and an additional year in the bottle, but many producers age them for much longer.
9. Classification by Sweetness: Tokaji Aszú wines are categorized by their sweetness, measured in “puttonyos.” This ranges from 3 to 6, with 6 being the sweetest. The number of puttonyos indicates the amount of aszú paste added to the base wine.
10. Other Tokaj Varieties: Besides the famous Aszú, there are other Tokaj wine types like Tokaji Essencia (extremely sweet, made only from the free-run juice of aszú berries), Tokaji Szamorodni (made from bunches containing both healthy and botrytized grapes), and dry Tokaji wines.

The unique combination of the region’s microclimate, the noble rot, and traditional winemaking techniques results in a wine that is sweet yet balanced with high acidity, making Tokaj wines some of the most sought-after dessert wines in the world.

Delving Deeper into the Tokaj Wine Region: A Mosaic of Culture, Conservation, and Economic Significance

Pairing Recommendations:

Tokaj wines, with their rich flavors and balanced acidity, are perfect companions for a variety of dishes. Some recommended pairings include:

• Tokaji Aszú: This sweet wine is an excellent match for rich foods like foie gras. Its sweetness and acidity cut through the richness, creating a harmonious balance. Additionally, it pairs beautifully with blue cheeses, where the mold of the cheese complements the wine’s complexity. For desserts, consider pairing it with an apricot tart or almond pastries, as the fruity notes of the wine resonate with these flavors.
• Dry Tokaji: These wines go well with seafood dishes, especially those with a creamy sauce, as well as poultry dishes seasoned with herbs.
• Tokaji Szamorodni: This versatile wine can be paired with spicy Asian cuisine, especially dishes with a sweet and sour profile, or even roasted pork with apples.

Tourism:

The Tokaj wine region is not only a haven for wine enthusiasts but also a treasure trove for travelers seeking rich cultural experiences. Many wineries in the region offer:

• Guided Vineyard Tours: Wander through the ancient vineyards and learn about the unique terroir and grape varieties.
• Cellar Visits: Explore the historic cellars, often carved into volcanic rock, where the wines age to perfection.
• Tasting Sessions: Sample a variety of wines, from dry whites to the lusciously sweet Tokaji Aszú, under the guidance of expert sommeliers.
• Wine Workshops: For those keen to deepen their knowledge, some wineries offer workshops on wine appreciation, pairing, and even the winemaking process.
• Local Festivals: Time your visit with local wine festivals, where you can immerse yourself in the region’s traditions, music, and of course, wine.

Economic Impact:

The Tokaj wine industry plays a pivotal role in Slovakia’s economy. Here are some key points:

• Employment: The wine industry provides jobs not only in viticulture and winemaking but also in tourism, marketing, and logistics.
• Exports: Tokaj wines are exported worldwide, bringing significant foreign exchange to Slovakia.
• Local Economies: The influx of tourists, both local and international, boosts local businesses, from restaurants and hotels to artisanal craft shops.
• Cultural Significance: The wine industry helps preserve and promote the rich cultural heritage of the Tokaj region, from its centuries-old winemaking traditions to its festivals and music.

Flyover above Chateau Grand Bari

Velká Bara

Flover above Slovak Tokaj Region – the mountain you see is the Hungarian Tokaj Region and the city of Sátoraljaújhely.

Slovak Tokaj Region

Credit: Jan Vasil

Introduction

One of the most delightful experiences of Polish dining is indulging in its national dish, Pierogi. These scrumptious, crescent-shaped dumplings, bursting with an assortment of fillings, hold a place of honor in every Polish kitchen and dining table, reflecting their essential role in Poland’s vibrant culinary landscape.

The term Pierogi, a plural form of the Polish word ‘pieróg’ (translating to ‘small pies’), is a testament to the culinary tradition that has cherished these miniature pies for hundreds of years. Pierogi serve not just as a palatable delight but also as a symbol, encapsulating Poland’s rich gastronomic heritage.

Related recipe:

Polish VeGaN pierogi – Authentic pierogi recipe with sauerkraut and mushrooms.

A Glimpse into Pierogi’s Past

The journey of Pierogi to Poland’s dining tables is steeped in history and mystery. It’s thought that these delicious dumplings began their voyage in the 13th century, traveling from the Far East via the spice trade routes. Initially labeled as peasant food, Pierogi gradually transcended social classes, relished by nobility and commoners alike, cementing their place in the heart of Polish cuisine.

The Artistry of Pierogi

Crafting Pierogi is more than cooking; it’s an art form in itself. The canvas for this art is a simple dough of flour, eggs, water, and a hint of salt. Once kneaded and rolled, this dough is cut into small circles, each destined to cradle a unique filling. The classic stuffing choices range from minced meat, a blend of mashed potatoes and fried onions (forming pierogi ruskie), sauerkraut, mushrooms, to sweet fillings like fresh fruits for dessert versions of Pierogi.

Each dough circle, once generously filled, is folded to form a half-moon shape, its edges sealed, often embossed with a fork-pressed pattern. The next step is a gentle boil until they bob to the surface, signalling they’re ready to be enjoyed as is or sautéed in butter for an extra touch of indulgence.

Pierogi: More than a Dish

Beyond their delectable taste, Pierogi hold significant cultural value in Poland. They are a centerpiece during family gatherings and friendly get-togethers, particularly during significant holidays such as Christmas Eve (Wigilia) and Easter.

Moreover, regional variations of Pierogi fillings reflect the diverse culinary influences across Poland.

Pierogi Across Regions

The regional variations of Pierogi are a testament to the diversity of Polish cuisine. For instance, in the Mazovia region, buckwheat groats coupled with bacon or sausage are a popular choice, while in Podlasie, curd cheese and potatoes find their way into the dumplings.

Celebrations of Pierogi

Pierogi are celebrated far beyond Poland’s borders. The culinary and cultural significance of Pierogi is such that there are annual festivals dedicated to them in Poland and even in the United States, like the Pierogi Festival in Whiting, Indiana.

Craft Your Pierogi at Home: A Culinary Adventure

There’s something incredibly rewarding about creating culinary masterpieces with your own hands. Pierogi, with their comforting filling encased in soft dough, are a joy to make at home. As you delve into the process, you’ll find it’s more than just cooking; it’s an immersive cultural experience that brings the essence of Poland right into your kitchen.

The joy of homemade pierogi isn’t just in the eating. It’s in the feel of the dough beneath your fingers, the anticipation of choosing your fillings, and the thrill of turning simple ingredients into something extraordinarily delicious. And the best part is, making pierogi at home allows you to put your personal spin on them, experimenting with different fillings, sizes, and cooking methods.

Whether you’re a seasoned cook or a kitchen novice, crafting pierogi at home is an adventure that promises both fun and delicious rewards. So roll up your sleeves, gather your ingredients, and stay tuned for our detailed, step-by-step recipe that will guide you through each stage of creating these delightful Polish dumplings at home. This culinary journey is not only a pathway to discovering a new skill but also a doorway into the heart of Polish culture.

Perfect Pierogi Pairings: Elevating the Polish Dining Experience

Pierogi, while delicious on their own, can be further enhanced when paired with traditional accompaniments and beverages that highlight their unique flavors. Here are some traditional pairings to elevate your pierogi dining experience:

1. Sour Cream: This is perhaps the most popular accompaniment for pierogi, particularly those with savory fillings. The tangy creaminess of sour cream complements the dumplings, adding a layer of richness that enhances the overall taste.

2. Caramelized Onions: For an extra burst of flavor, consider caramelized onions. The sweetness of the onions balances out the savory taste of the pierogi, creating a delightful contrast. This pairing works exceptionally well with meat or potato-filled pierogi.

3. Apple Sauce: If you’re indulging in sweet pierogi, particularly those filled with fruits, a dollop of apple sauce can make an exquisite pairing. The sweet and tangy notes of apple sauce complement fruit-filled pierogi, adding a dimension of flavor that makes the dessert even more enjoyable.

4. Sauteed Mushrooms: For mushroom-filled pierogi, additional sautéed mushrooms can be a divine pairing. The earthiness of the mushrooms paired with the doughy dumplings creates a hearty, comforting meal.

5. Pickled Sides: Pickled cucumbers or beetroots are another traditional Polish side dish often served with pierogi. Their tangy flavor profile cuts through the richness of the dumplings, providing a refreshing palate cleanser.

6. Kompot: When it comes to beverages, a cool glass of kompot, a traditional Polish non-alcoholic beverage made by simmering fruits, is a common pairing. The sweet, fruity notes of kompot can balance out the savory or salty flavors in the pierogi, making it a delightful complement to the meal.

7. Polish Beer or Vodka: For an adult twist, consider pairing your pierogi with a glass of Polish beer or a shot of traditional Polish vodka. Both drinks are common in Polish cuisine and can add an authentic touch to your pierogi experience.

8. Fresh Herbs: Don’t underestimate the power of garnish! Freshly chopped herbs such as dill or parsley can add a pop of color and a fresh flavor contrast to your dish.

Exploring these traditional pierogi pairings not only enhances your culinary experience but also provides a deeper insight into Polish food culture. Whether you’re cooking pierogi at home or enjoying them at a Polish restaurant, these accompaniments will surely elevate your meal.

A Personal Journey with Pierogi

Pierogi holds a special place in my heart and taste buds, reminiscent of the cherished memories from my childhood. I fondly recall the days when the tantalizing aroma of my mother’s homemade pierogi would waft through our home, a signal that a delicious meal was soon to follow. My personal favorite was always the sweet version, generously sprinkled with toasted breadcrumbs and drizzled with a touch of butter—a perfect blend of comfort and indulgence.

Over the years, I’ve also developed a taste for the traditional Polish versions. Their distinct flavors and textures make each bite an enjoyable culinary journey. Now, the thought of not savoring these delightful dumplings on significant occasions like Christmas Eve or simply as part of a relaxed Sunday lunch seems unthinkable.

Each pierogi, to me, is not merely a dumpling but a bundle of joy and nostalgia that transports me back to those cherished moments from my childhood. They serve as a delicious reminder of the warmth and comfort of family meals, the happiness of festive celebrations, and the love that went into each carefully crafted dumpling.

Now, as an adult, I relish the opportunity to continue this beautiful tradition, creating my version of pierogi, often drawing inspiration from my mother’s recipes. Every time I serve them, I’m sharing not just a dish, but a piece of my heritage and the love-filled memories that come with it. I truly believe that the secret ingredient in any good pierogi is a dash of nostalgia and a generous sprinkle of love. And I hope you, too, will discover the joy of making and eating these delicious dumplings as I have.

Related recipe:

Amazing traditional Polish pierogi filled with duck meat and vegetables.

Conclusion

The allure of Pierogi lies not only in their flavor but also their adaptability to cater to diverse taste buds. Whether you prefer savoury meals or lean towards a sweet surprise, there’s a Pierogi for every palate.

So, why not immerse yourself in the Polish culinary tradition and try your hand at making these delightful dumplings at home? Alternatively, consider a gastronomic adventure to Poland to relish Pierogi in the very heart of their cultural and culinary origins!

Red cabbage or czerwona kapusta in Polish is much more than just a vibrant alternative to regular green cabbage.

This cruciferous vegetable has a number of impressive health benefits and is a great source of vitamins, minerals, and antioxidants.

Red cabbage also packs plenty of fiber, carotene, and other important nutrients that are usually only found in root vegetables like carrots or sweet potatoes.

Czerwona kapusta has fewer calories than green or purple cabbage, but it’s still a reasonably high-carbohydrate vegetable. In this article, we look at everything you need to know about red cabbage, from its health benefits to the best ways to cook it.

We also discuss its nutritional value and some interesting red cabbage facts that might surprise you!

What is Red Cabbage?

Red cabbage is a type of loose-leaf cabbage that, as the name suggests, is red in color.

It can be used in salads, stews, or as a side dish. Red cabbage is the king of cruciferous vegetables that are very health-promoting.

They are related to broccoli and kale and are an excellent source of anti-cancer nutrients. As a member of the brassica family, red cabbage is also high in sulforaphane, which is thought to have anti-inflammatory and anti-cancer properties.

And like other brassicas, red cabbage is high in vitamin C, which can boost the immune system and support collagen production.

A short history of czerwona kapusta in Poland.

Czerwona kapusta has one more name in Poland – Modro Kapusta. This is actually pretty funny to me coz the name modro or modrá means blue color in the Slovak language and there is nothing else called modro in Poland. Just for your information blue in Polish is “niebieski”.

Ok, enough of the names, I still don’t understand why this red cabbage is called modro kapusta…

Anyway, red cabbage is one of the most popular vegetables in Poland. It firstly appeared a few hundred years ago and become so popular among people that it appeared on King’s tables too.

It is grown on fields or in gardens and it is harvested at the beginning of June.

Benefits of Red Cabbage (czerwona kapusta)

Red cabbage is an excellent source of antioxidants, minerals, vitamins, and dietary fiber. Red cabbage is low in calories, high in dietary fiber, and low in sodium and fat. It is a great source of Vitamin C and Potassium.

It also contains a high amount of Vitamin A, Vitamin B-6, and Vitamin K. It is also rich in minerals like manganese, copper, and iron.

Anti-Cancer Properties

Red cabbage has been shown to support the immune system and help prevent the growth of certain types of cancers, including breast and colon cancers.

Anti-Inflammatory Properties

The sulforaphane found in red cabbage has anti-inflammatory properties. Red cabbage has been shown to be beneficial in the prevention and treatment of inflammation-related diseases like arthritis and cardiovascular diseases.

Supports Healthy Digestion

The dietary fiber found in red cabbage supports healthy digestion and can also prevent constipation.

Supports Vision Health

Red cabbage is rich in vitamin A. Vitamin A is essential for eye health and can prevent macular degeneration, a degenerative eye disease that leads to vision loss in elderly people. It can also prevent other eye diseases like retinitis Pigmentosa and glaucoma

Supports Bone Health

Red cabbage is rich in vitamin K1. Many experts believe that vitamin K1 is important for bone health as it can reduce bone fractures.

Nutrition Facts for Red Cabbage

Red cabbage is an excellent source of antioxidants, minerals, vitamins, and dietary fiber. It is low in calories, high in dietary fiber, and low in sodium and fat.

Also, it is a great source of Vitamin C and Potassium. It also contains a high amount of Vitamin A, Vitamin B-6, and Vitamin K. Red cabbage is also rich in minerals like manganese, copper, and iron. The following table shows the number of nutrients present in one serving cup of red cabbage.

One Serving of Red Cabbage:

• 22 calories
• 1 gram protein
• 0.1-gram fat
• 5 grams carbohydrates
• 2 grams fiber
• 2.8 grams sugar
• Vitamin K: 67.6 micrograms
• Vitamin C: 32.6 milligrams
• Folate: 38.3 micrograms

How to Select and Store Red Cabbage

How to choose red cabbage?

When it comes to the selection, try to find red or purple cabbage heads that feel heavy for their size. Avoid those that are wilted or have an off smell. Also, look under the first leaves and check if there is no sign of mold or some insects underneath.

How to store red cabbage?

If you want to store your cabbage for an extended period, you can wrap it in a paper towel and place it in a perforated plastic bag in the refrigerator.

If you’re planning to make red cabbage for the New Year or Wigilia, try to get it as fresh as possible. It will be much easier to chop, and you won’t have to worry about it being limp or old tasting. Also, you have to make sure that you are chopping it very finely. This is the most important part of making the dish.

It is almost like making coleslaw.

Cooking with Red Cabbage

There are a lot of ways how to prepare food with red cabbage. The most popular recipe in Poland would be “zasmažana czerwona kapusta” or fried red cabbage. Usually, some smoked bacon or even apples are added too.

In Slovakia fried red cabbage is usually added to roasted duck or goose.

And what else you can make with czerwona kapusta?

Roasting

Roast red cabbage on a baking tray at 200°C for about 30-35 minutes with a bit of fat like olive oil or butter. You can also add chopped onion and season it with a pinch of salt and pepper.

Steaming

Remove any loose leaves and place the head in a steamer basket, steam for about 10 minutes, and then season with salt and pepper.

Stir-frying

Another popular way is using red cabbage in stir-fries. Place thinly sliced cabbage in a wok with a bit of fat like olive oil or butter.

Soups

Red cabbage can also be added to soup for flavor and texture. You can choose between cooking the soup with chopped cabbage or blending it at the end and making cream soup.

Should you eat czerwona kapusta?

That was our article on red cabbage. Red cabbage is a delicious and healthy cruciferous vegetable that is perfect for salads, stir-fries, and stews.

Make sure to get fresh red cabbage and chop it finely to get the best results. It is high in anti-cancer and anti-inflammatory nutrients and can be used in a variety of dishes. Make sure to get plenty of red cabbage for the New Year and Wigilia, as it will help you to cleanse your body and mind for a fresh start in the new year.

Living in Krakow gives you many special things. Besides the great history, mix of people, movie and music festivals, and architecture it also has huge culinary heritage. There are many restaurants and food places that go back to the 19th century. Some of them still serve the traditional Polish dishes like pierogi, stews, meats or soups. On the other hand you can find newly opened places with hyper modern design and great dishes.

As of 2020 there is also the first restaurant in Krakow that has 1 Michelin * – Bottigleria 1881.

But if you would like to know what are the top and most authentic dishes coming from Cracow this compilation is for you.

Enjoy and let me know when you try some.

Recommended for you:

15 Polish dishes you have to try.

Made in Krakow – 5 most popular dishes from Cracow, Poland.

Obwarzanek Krakowski recipe – How to make the delicious Polish ring bread?

Obwarzanek Krakowski is one of the most popular dishes coming from Cracow. It is so traditional and authentic that it is legally protected by the geographical indication. The history of this ring-shaped bread starts back in the 14th century. That time Cracow was the capital city of the Polish royal family. The privilege to bake white bread including obwarzanki was given by the king himself.

Authentic Zapiekanka recipe – one of the best and fastest Polish dishes.

Polish food culture is one of the most variable and creative I’ve ever tried. There are many dishes that are finger-licking good but not so know to the public. If you hear Polish food you probably have in mind dishes like pierogi, bigos or maybe cakes like Karpatka or Kremowka. But there is so much more. I can tell you. ?

One of the dishes like that is zapiekanka. An open-faced sandwich baked in the oven, filled with mushrooms and topped with yellow cheese and a lot of ketchup. Zapiekanka is very popular not only as a very fast dish you can make at home but also as street food. In Krakow for example you can find one of the best ones at Kazimierz or a place called Okroglak.

Maczanka Krakowska – Best Polish street food recipe.

I live in Cracow for almost 6 years but have discovered the maczanka Krakowska only this year. This dish is one of the most traditional foods made in Cracow, thus the name “Krakowska”. Even though the dish was originally served in the majority of the Cracow restaurants, nowadays You can mostly find it on the streets in food trucks.

There are several places where you can try it out like Andrus Food Truck but if you want to take it to the next level, I simply recommend making it at home. The preparation takes some time, but the cooking itself is almost effortless.

Cracow sausage (kielbasa Krakowska) – an authentic Polish recipe.

Kielbasa Krakowska (Cracow sausage) is one of the most traditional and authentic dishes coming from Krakow. I have eaten it many times and can say, it has a really specific texture and taste. Even though the preparation is really time-consuming, it is actually a pretty simple dish to make. Once you learn how to make it, you will not wanna buy sausage in the grocery store anymore.

Pischinger cake with chocolate filling – an authentic Polish dessert.

I remember eating Pischinger cake during my childhood a lot. My mum and grandma used to prepare this waffle cake a few times in a year. They simply made a very basic butter chocolate filling and spread it over a few wafers. 

Sometimes they spread some apricot jam between the layers. Thanks to this improvement, the cake was super soft when eaten. In my opinion, it was a lot tastier ?

I recently rediscovered this dessert when I moved to Krakow. I’ve found out that the original recipe actually comes from here. It was created by Oscar Pischinger, a baker from Vienna in the 19th century. The authentic filling is made with butter, chocolate (or cocoa powder), a bit of milk and some sugar.

For many people, foodies, and food bloggers from all around the world, the end of the year is very special. We review our best performing content of the current year and plan new things for the next one.

Some of us, including me, are planning the strategy for the few months or even the whole year in advance. We do research on the most popular food trends coming and if it’s needed we adjust our strategies accordingly.

For me, the end of the year is a bit more special. For the past 2 years, I have created my own list of food trends (Food Trends 2018 & Food Trends 2019) on which I have partially based my food blogging strategy.

Last but not least, I love looking back to these posts to see what I have managed to try, and check whether my “prophecy” was fulfilled.

And what are the best and the biggest food trends in 2020?

1. Eating even more plant-based options.

I have chosen to place the plant-based trends at the beginning of the article. And why? because I have recently turned vegan and I simply love it. I feel better, I’ve lost a few kilograms and have more energy than before.

And what plant-based options and food trends you can look forward to seeing in 2020?

Hummus.

Hummus is one of the most popular dishes all around the world. If it is produced correctly it is super healthy and provides a lot of nutrition to our diet. In 2020 hummus will be everywhere.

Kale, cabbage and Brussel sprouts.

Other veggies that will be more visible are kale, cabbage, and Brussel sprouts. They all will play a big role within the foodie community and will be included in many recipes.

Cauliflower.

Another veggie that is gaining momentum is cauliflower. According to the spokesperson from Nielsen dishes with cauliflower are currently experiencing the biggest growth in sales.

In 2020 get ready to see many dishes with cauliflower in it. Like pizza made with the cauliflower crust or pasta made from cauliflower flour.

2. Meat from the labs 2.0

I have spoken about the lab-grown meat already last year. And to be very honest, this food trend will keep growing in 2020 as well.

In 2020 you will see much more “clean meat” options in fast food chains or groceries.

3. Non-dairy milk will rise.

In the past three years, plant-based milk was slowly introduced to consumers around the world. Since then the production and consumption have doubled each year.

In 2020 plant-based kinds of milk like oat milk, almond milk or rice milk will gain even bigger popularity.

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4. Low carb diets like KETO will boom.

One of the most, if not the most popular diet in 2019 was a KETO diet. People all around the world tried to eat fewer carbs and build their diets on proteins and fats.

This will not change in 2020 as well. People will continue cooking, eating, and buying more low carb foods.

5. The kids’ menu is changing.

According to Forbes, the millennial parents are raising young foodies. And I can just confirm that.

Young parents are definitely giving higher quality food to their kids. Like organic or bio meats, MSC certified fish or gluten-free pasta. So in 2020 get ready to see even more kids friendly dishes and recipes to fill up this need.

6. Alternative plant-based dishes.

In the past few years, the majority of vegan or vegetarian dishes contained soy. Tofu or tempeh got extremely popular and achieved huge growth in sales.

The year 2020 will be definitely about exchanging soy for other plant-based products. Get ready to see burgers made from sprouts, fish sticks from wheat protein or spreads from avocado.

7. Non-alcoholic drinks.

Millennials are not only raising young foodies. They also smoke fewer cigarettes, care more about the environment and animals. Last but not least they drink less.

And this is another trend that will gain momentum in 2020. Get ready to see even more non-alcoholic drinks (happy hours) everywhere.

8. Zero-waste packaging.

You have to agree with me that the worst thing to see is an organic (bio) aubergine packed in a huge plastic wrap.

One of the biggest trends coming to the food world in 2020 is zero-waste packaging.

In 2020 you will finally see fewer and fewer fruits and vegetables without plastic wraps or packed in zero-waste friendly packaging.

9. The origin of the ingredients.

In the past years, the consumption of various foods like avocado, quinoa, or banana, or even fish grew so much in popularity that people lost the track of their origin.

The worst-case scenario is when those foods are coming from not sustainable farming or fishing from all around the world. The producers are many times pushing their employees to their limits or they are closely connected to the crime environment.

In 2020 you will start to see better labeling with the exact origin of the ingredients.

10. Biodynamic wine.

The last food trend that has made it to my list is dedicated to all the wine drinkers.

The year 2020 will be all about biodynamic wines. And what are the biodynamic wines about? Biodynamic wines are produced without pesticides or other chemicals.

So get ready to see more of these wines in wine shops or restaurants.

If you ever wondered what to prepare for your kids’ lunchbox’ this summary is for you. This is the collection of 14 Back To School healthy lunchbox recipes that you can easily prepare at home for your kids.

14 Back To School healthy lunchbox recipes that you can easily prepare at home for your kids.

Zucchini bites.

These Zucchini Bites are made from zucchini, cheese, eggs and oats.  Delicious hot or cold and perfect as a snack or part of a packed lunch. 

Get the recipe at Healthy Little Foodies

TOP 5 chicken lunchbox wraps.

Top 5 kid-approved Chicken Lunchbox Wraps that won’t go soggy in your kid’s lunchboxes.  Made with kid friendly, healthy ingredients.

Get the recipe at Kids Eat By Shanai

Banana bread muffins.

A simple banana bread recipe turned into a lunchbox friendly treat of Banana Bread Muffins. Perfect for those kids who like a little round cupcake at school rather than a slice of banana bread.

Get the recipe at Kids Eat By Shanai

Kid-friendly cucumber sushi for back to school.

Make lunchtime fun for your kids with this easy Kid Friendly Cucumber Sushi recipe. Perfect back-to-school lunchbox idea for kids, this delicious combo will have your children gobbling “sushi” in no time!

Get the recipe at Raising Whasians

Veggie nuggets.

These Veggie Nuggets are healthy, kid-friendly, and simple to make. Perfect for lunch boxes and snacks.

Get the recipe at Real Mom Nutrition

Sweet potato crackers recipe – easy, healthy recipe for kids.

This are the perfect sweet potato crackers recipe – easy, healthy recipe for kids.

Get the recipe at Merriment Design

Classic Tuna Salad.

A classic tuna salad recipe which is perfect for tuna salad sandwiches.

Get the recipe at Spend With Pennies

Cucumber sandwiches with cream cheese.

Easy Cucumber Sandwiches with Cream Cheese are kid-friendly and the perfect little sandwich for little fingers or an afternoon tea party.

Get the recipe at Know Your Produce

Rainbow sandwiches are perfect for kids parties, lunchboxes and picnics.

This rainbow sandwiches are perfect for kids parties, lunchboxes and picnics.

Get the recipe at In The Playroom

No-Bake Rice Bubble & Oat Slice.

No-Bake Rice Bubble & Oat Slice.

Get the recipe at My Kids Lick The Bowl

Puff pastry tarts.

These super easy puff pastry tarts taste amazing and are a great way to expose children to a range of vegetables. A flexible recipe that is easy to adapt to suit taste or to the ingredients you have available. 

Get the recipe at Healthy Little Foodies

My kid’s favorite casserole.

This kids favorite casserole is an easy, quick and tasty casserole that can be whipped together in minutes. Make sure to try this out on your picky eaters!

Get the recipe at A Sprinkle and A Splash

Banana sushi (a fun & healthy snack for kids)

This quick and easy, protein-rich banana sushi is a favorite healthy snack your little monkeys will love!

Get the recipe at The Many Little Joys

Apple + sultana muesli bars

Home made apple sultana muesli bars made with oats, chia seeds and honey……  perfect for school lunch boxes!

Get the recipe at Kids Eat By Shanai