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Name: Polish Kasza Manna Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 cup fine semolina; 4 cups full-fat milk (or plant-based alternative); 2 tablespoons sugar (optional); Pinch salt; 1 teaspoon vanilla extract (optional); Ground cinnamon for garnish (optional)

All Recipes Recipe book Sweet Recipes

Heavenly Homestyle Polish Kasza Manna: A Comforting Semolina Delight

by Jan Vasil November 20, 2023

written by Jan Vasil

Welcome to our culinary journey where we explore the comforting and traditional flavors of Poland through the beloved Kasza Manna.

This semolina porridge is a staple in Polish households, offering a warm, creamy, and versatile dish that’s perfect for breakfast or a comforting snack.

Best Kasza Manna combinations.

Fruit Toppings: Fresh berries, banana slices, or stewed fruit pair wonderfully.
Nutty Crunch: Add toasted almonds, walnuts, or pecans for texture.
Creamy Elements: A dollop of yogurt or a swirl of cream can enrich the dish.

My 5 Tips on Making the Best Polish Kasza Manna:

Quality of Semolina: Opt for fine, high-quality semolina for a smoother texture.
Stirring Technique: Constant stirring is key to prevent lumps and achieve a creamy consistency.
Milk Matters: Use full-fat milk for a richer taste, but you can substitute with almond or soy milk for a vegan option.
Flavor Enhancements: Experiment with vanilla, cinnamon, or a touch of honey for added depth.
Consistency Control: Adjust the milk-to-semolina ratio to your preference for a thicker or runnier porridge.

Recommended recipes

Polish Kasza Manna Recipe

0 from 0 votes

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

1 cup 1 fine semolina
4 cups 4 full-fat milk (or plant-based alternative)
2 tablespoons 2 sugar (optional)
Pinch salt
1 teaspoon 1 vanilla extract (optional)
Ground cinnamon for garnish (optional)

Directions

In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling.
Gradually whisk in the semolina, ensuring there are no lumps.
Add a pinch of salt and sugar, if using. Continue stirring constantly.
Cook for about 5-7 minutes until the mixture thickens to your desired consistency.
Remove from heat and stir in vanilla extract, if using.
Serve warm, garnished with cinnamon or your favorite toppings.

Notes

Watch the Heat: Too high heat can cause the milk to burn and the semolina to cook unevenly.
Consistency Adjustments: If the porridge is too thick, add a little more milk; if too runny, cook a bit longer.
Sweetening: Adjust sugar to taste, or use natural sweeteners like honey or maple syrup.

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FAQ

u003cstrongu003eCan I make Kasza Manna vegan?u003c/strongu003e

Yes, simply use plant-based milk.

u003cstrongu003eHow do I store leftovers?u003c/strongu003e

Store in the fridge and reheat with a bit of milk.

u003cstrongu003eCan I add protein to this dish?u003c/strongu003e

Absolutely, nuts or a scoop of protein powder work great.

u003cstrongu003eIs Kasza Manna suitable for toddlers?u003c/strongu003e

Yes, it’s a popular choice for kids, just ensure it’s cool enough and has a suitable texture.

u003cstrongu003eCan I make it ahead of time?u003c/strongu003e

Yes, prepare and refrigerate, then reheat with some added milk.

November 20, 2023 0 comment

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Authentic Polish Kartacze: A Hearty Dumpling Delight

by Jan Vasil November 14, 2023

written by Jan Vasil

Polish Kartacze, a delightful comfort food from the heart of Poland, are hearty potato dumplings filled with savory ground meat. This recipe offers a taste of traditional Polish cuisine and is perfect for a satisfying meal.

Most Popular Ways of Serving Kartacze

Kartacze are often served with a side of fried onions or crispy bacon, adding a delightful crunch and richness to the dish. They can also be enjoyed with a dollop of sour cream or alongside a salad for a lighter meal. During the colder months, Kartacze are a perfect match for rich stews or soups.

Served hot with a side of crispy, fried onions or bacon bits for added texture and flavor.
Accompanied by a dollop of sour cream or a creamy mushroom sauce.
Paired with pickled vegetables like cucumbers or sauerkraut for a tangy contrast.
Enjoyed alongside rich, meaty stews or gravies, soaking up the flavorful sauces.
Served as part of a traditional Polish feast, especially during celebrations or festive occasions.

My Advice to Make the Best Kartacze

Achieving the perfect texture for Kartacze involves ensuring the potato dough is not too wet and properly squeezing out any excess liquid. The meat filling should be seasoned well and cooked until just tender to keep the dumplings juicy and flavorful.

Ensure the potato dough is neither too dry nor too wet for the perfect consistency.
Thoroughly squeeze out any excess liquid from the grated potatoes to prevent the dumplings from falling apart.
Use high-quality minced meat for the filling for better flavor and texture.
Seal the dumplings properly to ensure they stay intact during cooking.
Cook the Kartacze at a gentle simmer to maintain their shape and texture.

Spices and Other Variations for the Best Kartacze

Traditional Kartacze are seasoned with marjoram, but you can experiment with other herbs like thyme or parsley. For a spicier kick, a pinch of paprika or cayenne pepper can be added to the meat filling. Vegetarian versions can substitute meat with mushrooms or a mix of veggies.

Experiment with herbs like thyme, parsley, or dill in the meat filling for varied flavors.
Add a pinch of paprika, cayenne pepper, or black pepper for a spicy kick.
Substitute the meat with mushrooms, lentils, or cheese for a vegetarian option.
Incorporate finely chopped vegetables like carrots or celery into the meat filling for added nutrition.
Serve with a variety of sauces, from traditional gravy to modern, lighter options like yogurt-based sauces or herb-infused oils.

Recommended recipes:

Authentic Polish Kartacze: A Hearty Dumpling Delight

0 from 0 votes

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

Dough:
12 12 potatoes (same size), 1 onion, 1 tbsp salt, 1 tbsp sour cream or mascarpone, potato starch.
Filling:
1 1 onion, 1 tbsp clarified butter or oil, 1 garlic clove, 9 oz minced meat, 1 tbsp dried marjoram.
Others:
Gauze or thin kitchen cloth, potato starch, fried onion or bacon for serving.

Directions

Prepare the Filling:**
Sauté diced onion in butter or oil, add crushed garlic, minced meat, and marjoram. Mix until smooth, then divide into 6 portions.
Make the Dough:**
Cook 3 potatoes, grate the rest. Combine grated potatoes, onion, and salt, and squeeze out the juice. Mix mashed and grated potatoes with sour cream or mascarpone.
Form Kartacze:
Flatten a piece of dough, place a portion of the filling in the center, and wrap the dough around it. Shape into an oval.
Cook Kartacze:** Boil in salted water with potato starch for 15-20 minutes.
Serve: Enjoy with fried onions or bacon.

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FAQ

u003cstrongu003eCan I use a different type of meat for the filling?u003c/strongu003e

Yes, pork, beef, or a mixture can be used.

u003cstrongu003eHow can I ensure the Kartacze doesn’t fall apart while cooking?u003c/strongu003e

Make sure the dough is not too wet and seal them well.

u003cstrongu003eAre there any vegetarian alternatives for the filling?u003c/strongu003e

Mushrooms or a mix of vegetables can be a great substitute.

u003cstrongu003eHow long can Kartacze be stored?u003c/strongu003e

They are best enjoyed fresh but can be refrigerated for 1-2 days.

u003cstrongu003eCan Kartacze be frozen?u003c/strongu003e

Yes, freeze them before cooking and boil directly from frozen.

November 14, 2023 0 comment

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Polish Kluski Slaskie (Silesian Dumplings) Recipe

by Jan Vasil November 14, 2023

written by Jan Vasil

Kluski Slaskie, hailing from the Silesia region of Poland, are unique potato dumplings known for their distinctive indentation, which is not only aesthetically pleasing but also functional, helping the dumplings cook faster and hold delicious toppings like meat drippings, sautéed bacon, and onions, or gravy.

Most Popular Ingredients for Kluski Slaskie (Silesian Dumplings)

The key to perfecting Kluski Slaskie lies in their simplicity and the quality of ingredients.

Essential components include starchy potatoes (like Russet or Yukon Gold), potato starch for binding, and eggs. A general rule is to maintain a 1:4 ratio of potato starch to potatoes, ensuring a smooth, lump-free texture.

My Advice to Make the Best Kluski Slaskie (Silesian Dumplings)

Use Warm Potatoes: This makes forming the dumplings easier and helps avoid lumps.
Proper Proportions: Remember the 1:4 ratio of potato starch to potatoes for the ideal consistency.
Boil, Mash, and Mix: Cook the potatoes until tender, mash them thoroughly, and mix well with the starch and egg.

Spices and Other Variations for the Best Kluski Slaskie (Silesian Dumplings)

While traditionally not heavily spiced, Kluski Slaskie are versatile in pairings. They can be served with a variety of meats in sauce, like goulash, or with vegetable sides such as red cabbage salad or shredded beet salad.

The dumplings’ neutral flavor makes them an excellent base for various culinary explorations.

How to Pronounce Kluski Slaskie?

Pronounce Kluski Slaskie as “Kluh-skee Shlown-skie” or “Kloos-kee Shlon-skee”.

Which Potatoes Are Best for Kluski Slaskie?

Opt for starchy potatoes such as Gracja, Gustaw, Bryza, Idaho, Russet, or Yukon Gold for the best texture.

Pairing Suggestions for Kluski Śląskie

Kluski Śląskie are wonderfully versatile and can be paired with a variety of dishes. Traditionally, they are often served with rich, meaty gravies or stews, such as a classic Polish goulash. The dumplings’ soft texture and subtle flavor make them an excellent canvas for bolder, savory sauces.

For a lighter option, they can be topped with sautéed mushrooms and onions or a simple herbed butter sauce. Vegetarian alternatives might include a creamy mushroom sauce or a tangy tomato-based sauce.

These dumplings also pair well with pickled red cabbage, offering a delightful contrast of flavors.

Cultural Significance of Kluski Śląskie

Kluski Śląskie hold a special place in Polish cuisine, embodying the simplicity and heartiness of traditional Polish cooking. Originating from the Silesia region, these dumplings have been a staple in Polish households for generations.

They are not only a comfort food but also a part of many festive and family gatherings, reflecting the Polish emphasis on communal dining and tradition.

Each region in Poland may have its own unique twist on the recipe, showcasing the diverse culinary landscape of the country. Kluski Śląskie are a culinary link to Poland’s past, carrying with them stories and memories of family meals and celebrations.

How to Store Kluski Slaskie?

Store them in the refrigerator for up to 4-5 days or in the freezer for 6 months. To reheat, cook frozen dumplings directly in boiling water without defrosting, or pan-fry them in butter.

Additional Information

Freezing: Kluski Śląskie can be frozen for up to 6 months. Cook from frozen for the best texture.
Servings: The recipe yields about 15 dumplings, serving around 5 full portions or 8 side dishes.
Preparation & Cooking Time: Approximately 40 minutes in total – 20 minutes for preparation and 20 minutes for cooking.

Recommended recipes:

Polish Kluski Slaskie (Silesian Dumplings) Recipe

0 from 0 votes

Recipe by Jan Vasil Course: All Recipes, Recipe book

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

Ingredients
2 large 2 Russet potatoes, peeled and diced
Potato starch (1/4 volume of potatoes)
1 1 egg
1/2 teaspoon 1/2 salt

Directions

Boil the potatoes in salted water until tender, then drain and mash.
Press the mashed potatoes into a bowl and smooth the top. Divide into fourths.
Scoop out 1/4 of the potatoes, fill with potato starch, and return the potatoes.
Add egg and salt, and stir until combined.
Form dumplings about the size of a golf ball, and make an indentation with your thumb.
Cook in simmering salted water until they rise to the top, then cook for 5 more minutes.
Serve with your choice of topping.

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FAQ

u003cstrongu003eWhat are the differences between Kluski Śląskie and other Polish dumplings?u003c/strongu003e

Kluski Śląskie use potato starch, while Kopytka use all-purpose flour. Kluski Kladzione are made with flour and eggs.

u003cstrongu003eHow do you pronounce ‘kluski slaskie’?u003c/strongu003e

It’s pronounced ‘Kluh-skee Shlown-skie’ or ‘Kloos-kee Shlon-skee’.u003ca target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003c/au003e

u003cstrongu003eWhich potatoes are best for kluski slaskie?u003c/strongu003e

Starchy potatoes like Idaho, Russet, or Yukon Gold are ideal.

u003cstrongu003eHow should kluski slaskie be stored?u003c/strongu003e

Store in the refrigerator for 4-5 days or freeze for up to 6 months. Cook from frozen.

u003cstrongu003eCan kluski slaskie be made in advance?u003c/strongu003e

Yes, they can be prepared and stored in the refrigerator or freezer, then cooked or reheated as needed.

November 14, 2023 0 comment

All Recipes Dinner Recipes Lunch Recipes Recipe book

Authentic Polish Zupa Ziemniaczana (Potato Soup) Recipe

by Jan Vasil November 14, 2023

written by Jan Vasil

Zupa Ziemniaczana, or Polish Potato Soup, is a staple in Polish households, especially during the colder months. It’s a hearty, comforting soup made with simple, earthy ingredients and is known for its rich, satisfying flavors.

Polish Potato Soup is more than just a dish; it’s a comforting emblem of Polish culinary traditions.

Originating from a cuisine known for its robust and hearty flavors, this soup is a beloved classic in Poland, particularly cherished during the cold, winter months.

It’s not only a testament to the simplicity and heartiness of Polish cooking but also a versatile dish that has been passed down through generations, each adding its own personal touch to this staple.

Recommended recipes:

My Tips to Make an Outstanding Zupa Ziemniaczana

Potato Selection: Opt for starchy potatoes like Russets or Yukon Golds for a richer, thicker texture.
Caramelization: Take the time to properly caramelize the bacon and vegetables as this step adds a depth of flavor that can’t be achieved any other way.
Herbs and Spices: Marjoram is key, but don’t be afraid to experiment with other herbs like thyme or rosemary for different flavor profiles. Remember, the herbs are what give Zupa Ziemniaczana its distinctive flavor.

Spices and Other Variations for the Best Zupa Ziemniaczana

Bay Leaves and Peppercorns: Adding these during the simmering process infuses the soup with more complex flavors.
Vegetarian Adaptations: For a meat-free version, consider adding mushrooms or smoked paprika to mimic the smokiness of bacon.
Creaminess: For an extra creamy texture, some cooks like to add a splash of cream or sour cream towards the end of cooking.
Wine Addition: A splash of white wine can be added to the broth for an extra layer of flavor, adding a slight acidity that balances the richness.

Servings, preparation, and cooking time.

Servings: The recipe will yield approximately 4-6 servings, making it ideal for a family meal or for having leftovers for the next day.
Preparation Time: The preparation time is about 15-20 minutes. This includes peeling and dicing the potatoes, chopping the onions, carrots, and celery, slicing the sausage, and cutting the bacon into small pieces.
Cooking Time: The total cooking time is around 30-40 minutes. This includes the time to sauté the bacon and vegetables, the time for the soup to come to a boil, and then simmering until the potatoes are tender.

Authentic Polish Zupa Ziemniaczana (Potato Soup) Recipe

3 from 1 vote

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

6 large 6 potatoes: Russets are ideal for their starchy quality.
1 large 1 onion and 2 cloves of garlic: These will be finely chopped and sautéed to form the flavor base.
2 2 carrots and 2 stalks of celery: Diced to add sweetness and a bit of crunch.
4 slices 4 thick-cut bacon: Provides a necessary fattiness and depth.
1/2 lb 1/2 Polish sausage (Kielbasa): Adds the quintessential Polish flavor.
6 6 -8 cups of chicken or vegetable broth: The amount can be adjusted based on desired thickness.
Seasonings: Salt, freshly ground black pepper, 1 teaspoon of dried marjoram, and optional bay leaves.
Fresh parsley and dill: For garnishing and adding a fresh herbal note.

Directions

Cooking the Bacon and Vegetables:
Start by rendering the fat from the bacon in a large soup pot, then add the onion, garlic, carrots, and celery, cooking until everything is golden and fragrant.
Adding Potatoes and Sausage:
The potatoes and Kielbasa are added next, allowing them to absorb the flavors of the sautéed base.
Simmering the Soup:
After adding the broth and seasonings, let the soup simmer until the potatoes are fork-tender and the flavors meld. This slow cooking is crucial for developing the depth of the soup.
Finishing Touches:
Adjust seasonings to taste and serve hot, garnished with fresh herbs.

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

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FAQ

u003cstrongu003eWhat type of potatoes work best in Zupa Ziemniaczana?u003c/strongu003e

Starchy potatoes like Russets or Yukon Golds are preferred for their ability to thicken the soup naturally.

u003cstrongu003eCan I make this soup in a slow cooker?u003c/strongu003e

Absolutely. Prepare the bacon and vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.

u003cstrongu003eIs Zupa Ziemniaczana gluten-free?u003c/strongu003e

Yes, if you ensure that the broth and sausage used are gluten-free, the rest of the ingredients naturally do not contain gluten.

u003cstrongu003eHow can I store and reheat leftovers?u003c/strongu003e

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat.

u003cstrongu003eCan I freeze Zupa Ziemniaczana?u003c/strongu003e

Yes, it freezes well. Thaw in the refrigerator overnight and reheat on the stove.

November 14, 2023 0 comment

All Recipes Recipe book Sweet Recipes Traditions and Holidays

Traditional Polish Kompot z Suszu Recipe

by Jan Vasil November 8, 2023

written by Jan Vasil

Kompot z Suszu is a beloved Polish beverage made from dried fruits and spices, traditionally served during the Christmas season.

This comforting, aromatic drink is not only a holiday staple but also a delightful treat enjoyed year-round in many Polish homes.

Most Popular Ways of Serving Kompot z Suszu and Its Connection to Christmas

Served warm as a cozy accompaniment to holiday meals.
Enjoyed as a non-alcoholic alternative to mulled wine during festive gatherings.
In Poland, it is a classic drink to break the Christmas Eve fast, symbolizing the wealth of the harvest and the promise of spring.

My Tips to Make an Outstanding Kompot z Suszu

Use a variety of dried fruits for a complex flavor.
Soak the dried fruits in water overnight to enhance their natural sweetness and texture.
Add a small amount of sugar gradually; the dried fruits will already impart a natural sweetness.

Spices and Other Variations for the Best Kompot z Suszu

Classic spices include cinnamon sticks, cloves, and star anise.
A slice of fresh ginger or a few cardamom pods can add a refreshing twist.
Some like to add a splash of red wine for an extra festive touch.

Traditional Polish Kompot z Suszu Recipe

0 from 0 votes

Recipe by Jan Vasil Course: DrinkCuisine: PolishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

1 cup 1 mixed dried fruits (such as apples, pears, plums, and apricots)
1 large 1 cinnamon stick
2 2 -3 cloves
1 1 star anise
6 cups 6 water
Sugar to taste (optional)
Slice lemon or orange for garnish (optional)

Directions

Soak the Dried Fruits:
In a large bowl, cover the dried fruits with water and leave them to soak overnight. This will help them to rehydrate and intensify the flavor of the kompot.
Cook the Fruits and Spices:
Transfer the soaked fruits and their soaking liquid into a large pot. Add the cinnamon stick, cloves, and star anise.
Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
Sweeten and Serve:
Taste the kompot and add sugar if desired, allowing it to dissolve completely.
Serve the kompot warm, garnished with a slice of lemon or orange if you like.

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FAQ

u003cstrongu003eCan I make Kompot z Suszu with fresh fruit?u003c/strongu003e

Yes, though the flavor will be different. Dried fruits give a more concentrated taste which is traditional for this drink.

u003cstrongu003eHow long can I store Kompot z Suszu?u003c/strongu003e

It can be refrigerated for up to a week. Reheat gently before serving.

u003cstrongu003eCan I use honey instead of sugar?u003c/strongu003e

Absolutely. Honey or other natural sweeteners can be used to taste.

u003cstrongu003eIs it possible to overcook Kompot z Suszu?u003c/strongu003e

While it’s hard to overcook, simmering for too long can break down the fruits too much and cloud the drink.

u003cstrongu003eCan Kompot z Suszu be served cold?u003c/strongu003e

Yes, it can be refreshing on a hot day, but it’s traditionally served warm, especially during the holidays.

November 8, 2023 0 comment

All Recipes Recipe book Sweet Recipes

Decadent Polish-Style Crème Brûlée Recipe

by Jan Vasil November 6, 2023

written by Jan Vasil

Crème Brûlée is a dessert of French origin, but it has been embraced by Polish cuisine with unique twists that add a touch of Eastern European charm.

Known for its rich custard base and contrasting layer of hard caramel, this Polish-style Crème Brûlée brings a creamy sweetness to the end of any meal.

My Advice to Make an Outstanding Crème Brûlée

Use real vanilla beans to infuse the custard with authentic flavor.
Ensure the sugar is evenly spread before torching for a perfect caramelized top.
Chill the custard well before adding the sugar to ensure a crisp crust.

Spices and Other Variations for the Best Crème Brûlée

Infuse the cream with a stick of cinnamon or a dash of nutmeg for a warm spice note.
Add a splash of Polish cherry vodka for a fruity undertone.
For a chocolate version, mix in some high-quality cocoa powder.

Recommended recipes

Decadent Polish-Style Crème Brûlée Recipe

0 from 0 votes

Recipe by Jan Vasil Course: DessertCuisine: polish, frenchDifficulty: medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hours

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

2 cups 2 heavy cream
1 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
5 large 5 egg yolks
1/2 cup 1/2 granulated sugar, plus extra for topping
Pinch salt
Optional: A stick of cinnamon or a splash of cherry vodka

Directions

Preheat and Prepare:
Preheat your oven to 325°F (163°C). Arrange 4-6 ramekins in a deep baking dish.
Infuse the Cream:
In a saucepan, heat the cream with the vanilla bean (pod and seeds) over medium heat until it starts to bubble around the edges. Remove from heat and let it steep for 15 minutes. If using cinnamon or cherry vodka, add it to the cream to infuse.
Mix Yolks and Sugar:
In a bowl, whisk the egg yolks, 1/2 cup sugar, and a pinch of salt until well combined.
Combine and Strain:
Slowly add the infused cream to the egg mixture, whisking constantly. Strain the mixture through a fine-mesh sieve into a clean bowl.
Bake:
Pour the custard into the ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 45-50 minutes until the custard is set but still slightly wobbly in the center.
Chill:
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight.
Caramelize the Top:
Sprinkle a thin layer of sugar over each custard. Use a kitchen torch to melt the sugar until it caramelizes evenly.

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FAQ

u003cstrongu003eCan I make Crème Brûlée without a torch?u003c/strongu003e

Yes, you can caramelize the sugar under a broiler, but watch it closely to avoid burning.

u003cstrongu003eHow can I tell when the custard is done?u003c/strongu003e

The custard should be set around the edges but still have a slight jiggle in the center.

u003cstrongu003eWhy is my Crème Brûlée runny?u003c/strongu003e

It may be undercooked, or it hasn’t been chilled long enough. It needs several hours to set properly in the refrigerator.

u003cstrongu003eCan I use milk instead of cream?u003c/strongu003e

Milk can be used, but it will result in a less creamy texture. For best results, stick with heavy cream.

u003cstrongu003eHow far in advance can I make Crème Brûlée?u003c/strongu003e

You can prepare the custard up to 2 days in advance and keep it refrigerated. Add the sugar topping and caramelize just before serving.

November 6, 2023 0 comment

All Recipes Lunch Recipes Recipe book Traditions and Holidays

Heartwarming Polish Borscht Recipe

by Jan Vasil October 26, 2023

written by Jan Vasil

Polish Borscht is a traditional soup cherished for its vibrant color, hearty warmth, and rich taste. Made primarily from beetroots, this soup embodies a beautiful blend of vegetables and spices, delivering a comforting meal that warms the heart.

My Tips to Make Polish Borscht

Use fresh beetroots for a vibrant color and rich taste.
Allow the soup to simmer gently to melt the flavors without losing the bright color.
For a deeper flavor, consider roasting the beetroots before adding them to the soup.

Spices for the Best Polish Borscht

Bay leaves
Allspice berries
Fresh dill
Black peppercorns

Recommended recipes:

Polish Borscht Recipe

Heartwarming Polish Borscht Recipe

5 from 1 vote

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

4 medium 4 beetroots, peeled and grated
1 1 carrot, grated
1 1 parsnip, grated
1 1 onion, chopped
2 cloves 2 garlic, minced
6 cups 6 vegetable broth
2 2 bay leaves
4 4 -5 allspice berries
Salt and pepper to taste
Fresh dill and sour cream for garnishing

Directions

Prepare the Vegetables:
In a large pot, sauté the onion and garlic until translucent, then add the grated beetroots, carrot, and parsnip, and continue sautéing for a few more minutes.
Add Broth and Spices:
Pour in the vegetable broth, add bay leaves, allspice berries, salt, and pepper. Bring to a boil.
Simmer:
Reduce the heat and let the soup simmer for about 30-40 minutes, allowing the flavors to meld together.
Adjust Seasonings:
Taste the soup and adjust the salt and pepper to your liking. Remove the bay leaves and allspice berries.
Serve:
Serve hot, garnished with fresh dill and a dollop of sour cream if desired.

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

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FAQ

u003cstrongu003eCan I use meat broth instead of vegetable broth?u003c/strongu003e

Yes,u003cstrongu003e u003ca href=u0022https://tasteisyours.com/polish-beef-broth-rosol-wolowy-recipe/u0022u003ebeefu003c/au003eu003c/strongu003e or u003cstrongu003eu003ca href=u0022https://tasteisyours.com/polish-chicken-broth-rosol-z-kurczaka-recipe/u0022u003echicken brothu003c/au003e u003c/strongu003ecan be used for a richer flavor.

u003cstrongu003eWhat other vegetables can I add to Polish borscht?u003c/strongu003e

Some variations include adding cabbage, potatoes, or tomatoes.

u003cstrongu003eCan I make this soup in advance?u003c/strongu003e

Absolutely, the flavors often deepen when made a day ahead.

u003cstrongu003eHow should I store leftover borscht?u003c/strongu003e

Store in an airtight container in the refrigerator for up to 3 days.

u003cstrongu003eCan I freeze Polish borscht?u003c/strongu003e

Yes, it can be frozen in an airtight container for up to 3 months.

October 26, 2023 0 comment

All Recipes Recipe book Traditions and Holidays

Authentic Polish Marinated Mushrooms Recipe

by Jan Vasil October 23, 2023

written by Jan Vasil

Polish marinated mushrooms are a traditional delicacy enjoyed for their tangy, earthy flavor and the aromatic blend of spices used in their preparation. They are a versatile condiment that can elevate the taste of various meals, embodying a unique taste of Polish culinary heritage.

My Tips to Make Marinated Mushrooms

Choose fresh, firm mushrooms for the best texture and flavor.
Clean the mushrooms thoroughly to remove any dirt or debris.
Allow the mushrooms to marinate for at least 24 hours for the flavors to meld and intensify.

The Most Popular Mushrooms for Marinating

Button mushrooms
Cremini mushrooms
Porcini mushrooms
Boletes
Bay boletes
Butter mushrooms

Spices for the Best Marinated Mushrooms

Black peppercorns
Bay leaves
Allspice berries
Fresh garlic
Whole mustard seeds

Recommended recipes:

Authentic Polish Marinated Mushrooms Recipe

5 from 2 votes

Recipe by Jan Vasil Course: Recipe book

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

1 lb 1 (450g) fresh mushrooms, cleaned and halved if large
1 cup 1 (240ml) white vinegar
1/2 cup 1/2 (120ml) water
2 2 bay leaves
4 4 -5 allspice berries
1 teaspoon 1 black peppercorns
2 cloves 2 garlic, minced
1 teaspoon 1 salt
Optional: 1-2 tablespoons olive oil for a smoother texture

Directions

Prepare the Mushrooms:
Clean the mushrooms thoroughly and cut them in half if they are large.
Cook the Mushrooms:
In a large saucepan, combine the vinegar, water, bay leaves, allspice berries, peppercorns, garlic, and salt. Bring to a boil.
Add the mushrooms and reduce the heat. Simmer for about 10 minutes until the mushrooms are tender but still firm.
Marinate:
Remove from heat and allow the mixture to cool to room temperature.
Transfer the mushrooms and liquid to a glass jar or airtight container. Drizzle with olive oil if using.
Seal the jar and refrigerate for at least 24 hours before serving, shaking occasionally to redistribute the spices.

Notes

You can also marinate uncooked mushrooms. Place them into the jar and pour over with the cooked and still hot marinate.
PASTEURIZATION: Position the lids on the jars, securely fasten the rings, and gently lower the jars back into the pot of boiling water. Ensure the jars are fully submerged; add more water if necessary. Allow the jars to boil for 10 minutes. Carefully transfer the jars onto a folded towel and let them cool for 12 hours. As they seal, you should hear a pinging sound emanating from them.

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FAQ

u003cstrongu003eCan I use a different type of vinegar?u003c/strongu003e

Yes, apple cider vinegar or red wine vinegar can be used for a different flavor profile.

u003cstrongu003eCan I add other herbs or spices?u003c/strongu003e

Absolutely, feel free to add fresh herbs like thyme or rosemary, or other spices like crushed red pepper for a spicier kick.

u003cstrongu003eHow long will marinated mushrooms last?u003c/strongu003e

They can be stored in the refrigerator for up to 2 weeks. In case you want them to last longer use u003cstrongu003ePASTEURIZATIONu003c/strongu003e method as describe in *Notes.

u003cstrongu003eCan marinated mushrooms be frozen?u003c/strongu003e

It’s not recommended as the texture may become mushy upon thawing.

u003cstrongu003eCan I use dried mushrooms?u003c/strongu003e

Fresh mushrooms are preferred for their texture, but if using dried, be sure to rehydrate them thoroughly before proceeding with the recipe.

October 23, 2023 2 comments

All Recipes Recipe book Sweet Recipes

Classic Crème Pâtissière (Pastry Cream) Recipe

by Jan Vasil October 23, 2023

written by Jan Vasil

Crème Pâtissière, commonly known as Pastry Cream, is a rich, creamy custard used as a filling for numerous pastries and desserts. It’s a fundamental component in the world of pastry, admired for its smooth texture and delicate vanilla flavor.

Most Popular Ways of Serving of Crème Pâtissière (Pastry Cream)

As a filling for eclairs, cream puffs, and tartlets.
Layered in trifles, mille-feuille, or fruit tarts.
Spooned over fresh berries or other fruits.
As a base for fruit or chocolate mousses.

My Tips to Make Crème Pâtissière (Pastry Cream)

Use fresh, high-quality ingredients for the best flavor and texture.
Whisk the mixture continuously while cooking to prevent lumps.
Strain the cream through a fine-mesh sieve to achieve a silky texture.
Allow the cream to cool completely before using it as a filling.

Combinations of Crème Pâtissière (Pastry Cream)

Mix with whipped cream for a lighter, fluffier filling.
Blend with chocolate, coffee, or fruit purees for flavored variations.
Combine with nuts or fruit pieces for added texture.

Recommended recipes

Classic Crème Pâtissière (Pastry Cream) Recipe

5 from 2 votes

Recipe by Jan Vasil Course: Recipe book

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

2 cups 2 (500ml) whole milk
1 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
6 large 6 egg yolks
2/3 cup 2/3 (135g) granulated sugar
1/4 cup 1/4 (30g) all-purpose flour
1/4 cup 1/4 (30g) cornstarch
A pinch of salt

Directions

Prepare the Milk:
In a medium saucepan, heat the milk and vanilla (bean and seeds or extract) over medium heat until it reaches a simmer.
Mix Egg Yolks and Sugar:
In a separate bowl, whisk together the egg yolks and sugar until it becomes pale and slightly thickened.
Add Flour and Cornstarch:
Sift in the flour, cornstarch, and salt, and whisk well to combine.
Combine and Cook:
Gradually pour the warm milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking continuously until the mixture thickens and comes to a boil.
Strain and Cool:
Strain the pastry cream through a fine-mesh sieve into a clean bowl.
Cover the surface with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature. Refrigerate until chilled before using.

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FAQ

u003cstrongu003eCan I use a different type of milk?u003c/strongu003e

Whole milk is preferred for its richness, but you can use 2% milk. Avoid using skim milk as it may result in a less creamy texture.

u003cstrongu003eCan I use a different type of sweetener?u003c/strongu003e

Yes, you can replace granulated sugar with other sweeteners like honey or maple syrup, adjusting to taste.

u003cstrongu003eHow should I store the crème pâtissière?u003c/strongu003e

Store in an airtight container in the refrigerator for up to 3 days.

u003cstrongu003eCan crème pâtissière be frozen?u003c/strongu003e

It’s not recommended as the texture may become grainy upon thawing.

u003cstrongu003eHow can I fix lumpy crème pâtissière?u003c/strongu003e

If lumps form, simply strain the cream through a fine-mesh sieve to remove lumps and achieve a smooth texture.

October 23, 2023 0 comment

All Recipes Recipe book Sweet Recipes

Heavenly Polish Cinnamon Rolls Recipe

by Jan Vasil October 19, 2023

written by Jan Vasil

Polish Cinnamon Rolls, with their sweet, spicy aroma and soft, fluffy texture, is a delightful treat enjoyed across Poland.

Whether for breakfast or as a sweet snack, these rolls, with their swirls of cinnamon sugar, are bound to warm your heart and satisfy your sweet tooth.

Recommended recipes:

Essential Ingredients for Authentic Polish Cinnamon Rolls

To create authentic Polish cinnamon rolls, you will need the following ingredients:

Dough: All-purpose flour, milk, sugar, unsalted butter, eggs, and active dry yeast.
Filling: Brown sugar, ground cinnamon, and unsalted butter.
Glaze: Powdered sugar, milk or cream, and vanilla extract.

These ingredients form the basic structure of the Polish cinnamon rolls, providing a soft, fluffy texture with a sweet, spiced filling.

Differences in Ingredients from Other Regional Variations

Unlike American cinnamon rolls which often have a cream cheese frosting, Polish cinnamon rolls traditionally have a simple powdered sugar glaze.

Some regional variations might include adding cardamom to the dough or nuts and raisins to the filling, which is less common in the traditional Polish version.

Steps in Preparing Dough and Filling

Dough: Start by warming the milk slightly, then dissolve the yeast and a pinch of sugar in it. Allow it to activate for about 5-10 minutes. In a large mixing bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the activated yeast mixture, melted butter, and eggs. Knead until a soft, smooth dough forms. Allow the dough to rise in a warm place until doubled in size.
Filling: Mix together the brown sugar, ground cinnamon, and softened butter to create a spreadable filling.

Unique Preparation Techniques

In preparing Polish cinnamon rolls, allowing the dough to have a slow rise in a cooler environment, such as the refrigerator, can result in a more flavorful dough.

Ideal Oven Temperature

Preheat your oven to 375°F (190°C). This temperature allows the rolls to bake thoroughly while achieving a golden-brown color on the outside.

Achieving Desired Texture and Color

For a softer texture, cover the rolls with aluminum foil for the first half of the baking time, then uncover for the remaining time to allow them to brown.

Serving Suggestions

Traditional Accompaniments

Polish cinnamon rolls are best enjoyed fresh out of the oven. They can be served alongside a hot cup of coffee or tea.

Presentation

Arrange the rolls on a serving platter and drizzle the glaze over the top. You could also sprinkle some chopped nuts or a dash of cinnamon for a decorative touch.

Storing Leftover Rolls

Store any leftover rolls in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.

Reheating Instructions

To reheat, place the rolls in a preheated oven at 350°F (175°C) for about 5-10 minutes or until warmed through. Alternatively, microwave them for 15-20 seconds.

Heavenly Polish Cinnamon Rolls Recipe

5 from 2 votes

Recipe by Jan Vasil Course: All Recipes, Recipe book, Sweet Recipes

Servings

servings

Prep time

hours

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

3 1/2 3 1/2 to 4 cups of all-purpose flour
1 packet 1 (2 1/4 teaspoons) of active dry yeast
1 cup 1 warm milk
1/4 cup 1/4 granulated sugar
1/4 cup 1/4 unsalted butter, melted
1 large 1 egg
1/2 teaspoon 1/2 salt
For the Filling:
1/2 cup 1/2 brown sugar
2 tablespoons 2 ground cinnamon
2 tablespoons 2 unsalted butter, softened

Directions

Prepare the Dough:
In a large mixing bowl, combine 2 cups of flour and yeast.
In a separate bowl, mix warm milk, sugar, melted butter, egg, and salt. Add this mixture to the flour and yeast, and beat until smooth.
Gradually add the remaining flour, a little at a time, until a soft dough forms.
Knead and Let Rise:
On a lightly floured surface, knead the dough for about 6-8 minutes until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Prepare the Filling and Shape Rolls:
In a small bowl, mix brown sugar and cinnamon.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a 12×18-inch rectangle.
Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
Starting from one of the long sides, roll up the dough tightly and slice it into 12 equal pieces using a sharp knife or dental floss.
Bake:
Preheat your oven to 375°F (190°C).
Place the rolls in a greased 9×13-inch baking pan, cover, and let them rise for an additional 30 minutes.
Bake in the preheated oven for 25-30 minutes, or until golden brown on top.
Serve:
Allow the rolls to cool slightly before serving. If desired, drizzle with glaze or frosting.

Nutrition Facts

Calories: -1kcal

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

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Follow Taste Is Yours on Facebook

FAQ

u003cstrongu003eCan I prepare the dough the night before?u003c/strongu003e

Yes, you can prepare the dough, let it rise once, shape the rolls, then cover and refrigerate overnight. In the morning, allow them to come to room temperature and rise a second time before baking.

u003cstrongu003eCan I add nuts or raisins to the filling?u003c/strongu003e

Absolutely! Feel free to add chopped nuts or raisins to the cinnamon-sugar mixture for added texture and flavor.

u003cstrongu003eCan I use a different type of yeast?u003c/strongu003e

Yes, instant yeast can be used in place of active dry yeast.

u003cstrongu003eHow should I store leftover cinnamon rolls?u003c/strongu003e

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

u003cstrongu003eCan these cinnamon rolls be frozen?u003c/strongu003e

Yes, once baked and cooled, they can be frozen in an airtight container for up to 2 months.

October 19, 2023 0 comment

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Best Kasza Manna combinations.

My 5 Tips on Making the Best Polish Kasza Manna:

Recommended recipes

Polish Kasza Manna Recipe

Ingredients

Directions

Notes

Did you make this recipe?

Like this recipe?

Join our Facebook Group!

FAQ

u003cstrongu003eCan I make Kasza Manna vegan?u003c/strongu003e

u003cstrongu003eHow do I store leftovers?u003c/strongu003e

u003cstrongu003eCan I add protein to this dish?u003c/strongu003e

u003cstrongu003eIs Kasza Manna suitable for toddlers?u003c/strongu003e

u003cstrongu003eCan I make it ahead of time?u003c/strongu003e

Most Popular Ways of Serving Kartacze

My Advice to Make the Best Kartacze

Spices and Other Variations for the Best Kartacze

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Authentic Polish Kartacze: A Hearty Dumpling Delight

Ingredients

Directions

Did you make this recipe?

Like this recipe?

Join our Facebook Group!

FAQ

u003cstrongu003eCan I use a different type of meat for the filling?u003c/strongu003e

u003cstrongu003eHow can I ensure the Kartacze doesn’t fall apart while cooking?u003c/strongu003e

u003cstrongu003eAre there any vegetarian alternatives for the filling?u003c/strongu003e

u003cstrongu003eHow long can Kartacze be stored?u003c/strongu003e

u003cstrongu003eCan Kartacze be frozen?u003c/strongu003e

Most Popular Ingredients for Kluski Slaskie (Silesian Dumplings)

My Advice to Make the Best Kluski Slaskie (Silesian Dumplings)

Spices and Other Variations for the Best Kluski Slaskie (Silesian Dumplings)

How to Pronounce Kluski Slaskie?

Which Potatoes Are Best for Kluski Slaskie?

Pairing Suggestions for Kluski Śląskie

Cultural Significance of Kluski Śląskie

How to Store Kluski Slaskie?

Additional Information

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Polish Kluski Slaskie (Silesian Dumplings) Recipe

Ingredients

Directions

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Join our Facebook Group!

FAQ

u003cstrongu003eWhat are the differences between Kluski Śląskie and other Polish dumplings?u003c/strongu003e

u003cstrongu003eHow do you pronounce ‘kluski slaskie’?u003c/strongu003e

u003cstrongu003eWhich potatoes are best for kluski slaskie?u003c/strongu003e

u003cstrongu003eHow should kluski slaskie be stored?u003c/strongu003e

u003cstrongu003eCan kluski slaskie be made in advance?u003c/strongu003e

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Authentic Polish Zupa Ziemniaczana (Potato Soup) Recipe

Ingredients

Directions

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FAQ

u003cstrongu003eWhat type of potatoes work best in Zupa Ziemniaczana?u003c/strongu003e

u003cstrongu003eCan I make this soup in a slow cooker?u003c/strongu003e

u003cstrongu003eIs Zupa Ziemniaczana gluten-free?u003c/strongu003e

u003cstrongu003eHow can I store and reheat leftovers?u003c/strongu003e

u003cstrongu003eCan I freeze Zupa Ziemniaczana?u003c/strongu003e

Most Popular Ways of Serving Kompot z Suszu and Its Connection to Christmas

My Tips to Make an Outstanding Kompot z Suszu

Spices and Other Variations for the Best Kompot z Suszu

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Ingredients

Directions

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