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Name: The best wraps with grilled chicken and ranch dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 250g of chicken breast (this serves 2 portions); Seasoning for the chicken (I mixed 1 teaspoon of paprika, 1 teaspoon of black pepper and 1/2 of salt, and 1/2 teaspoon of Herbes the Provence seasoning).; 100g of yellow cheddar cheese (optionally you can use gruyere, gouda, or harder mozzarella); Bunch of fresh coriander leaves; 4 tortilla wraps; 100g of plain white yogurt, greek type; 25ml of double cream; 2 tablespoons of fresh dill (or 1 tablespoon of dried one); 2 tablespoons of fresh parsley (or 1 tablespoon of dried one); 1 teaspoon of garlic powder; 1 teaspoon of onion powder; Pinch of salt; Pinch of black pepper; 1/2 teaspoon of olive oil

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The best wraps with grilled chicken and ranch dressing.

by Jan Vasil October 3, 2021

written by Jan Vasil

Wraps with grilled chicken and ranch dressing.

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

The best wraps with grilled chicken and ranch dressing

0 from 0 votes

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

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

250g of chicken breast (this serves 2 portions)
Seasoning for the chicken (I mixed 1 teaspoon of paprika, 1 teaspoon of black pepper and 1/2 of salt, and 1/2 teaspoon of Herbes the Provence seasoning).
100g of yellow cheddar cheese (optionally you can use gruyere, gouda, or harder mozzarella)
Bunch of fresh coriander leaves
4 tortilla wraps
100g of plain white yogurt, greek type
25ml of double cream
2 tablespoons of fresh dill (or 1 tablespoon of dried one)
2 tablespoons of fresh parsley (or 1 tablespoon of dried one)
1 teaspoon of garlic powder
1 teaspoon of onion powder
Pinch of salt
Pinch of black pepper
1/2 teaspoon of olive oil

Directions

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

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October 3, 2021 2 comments

Guides

15-Minute Chicken Wraps with DIY Ranch Dressing

by Jan Vasil October 3, 2021

written by Jan Vasil

Dive into a world of flavors with our quick and easy grilled chicken wraps, complemented with a homemade ranch dressing. And guess what? This delightful meal is ready in just 15 minutes!

Plus, we’ve got the ranch dressing recipe for you, so you can skip the store-bought version and indulge in a healthier alternative.

What does a chicken wrap contain?

A chicken wrap typically consists of a tortilla or flatbread enveloping seasoned and cooked chicken pieces, often accompanied by various fillings and sauces. Common ingredients include lettuce, tomatoes, onions, cheese, and dressings like mayonnaise or ranch.

Depending on the recipe or place of origin, chicken wraps can also contain other veggies, beans, rice, or even fruits like pineapple or mango for a tropical twist.

Are chicken wraps healthy?

The healthiness of chicken snack wraps depends largely on the ingredients used and the method of preparation. A wrap made with grilled chicken, fresh vegetables, and a light dressing on a whole wheat tortilla can be a nutritious choice. It provides protein, fiber, vitamins, and minerals.

However, if the chicken is fried or the wrap contains high-calorie dressings and cheeses, the health benefits can decrease. As with any food, moderation is key, and it’s always best to be mindful of portion sizes and the ingredients being used.

Is chicken wrap junk food?

The term “junk food” generally refers to foods that are high in calories but low in nutritional value. Whether a chicken wrap falls into this category depends on its ingredients and preparation. A chicken wrap made with fried chicken, heavy sauces, and wrapped in a refined flour tortilla might be considered less healthy.

In contrast, a wrap with grilled chicken, lots of veggies, and a light sauce on a whole grain wrap would be a more nutritious option. So, while not all chicken wraps are “junk food,” some versions can be less healthy than others.

How to make a chicken wrap?

Ingredients:
- Chicken pieces (breast or thigh, according to preference)
- Seasonings (like salt, pepper, paprika)
- Tortilla or flatbread
- Veggies (lettuce, tomatoes, onions, bell peppers)
- Cheese (optional)
- Dressing or sauce of choice

Instructions:
1. Season the chicken pieces and grill or fry until fully cooked.
2. Slice or shred the cooked chicken.
3. Lay out the tortilla or flatbread.
4. Place the chicken in the center, followed by the veggies, cheese, and sauce.
5. Fold or roll the wrap (see the next section for wrapping instructions).
6. Serve immediately or grill for a few minutes for a crispy finish.

How to wrap a chicken wrap?

Place the tortilla or flatbread on a flat surface.
Add your fillings, including chicken, in the center, ensuring not to overstuff.
Fold the bottom of the tortilla slightly over the fillings.
Then, fold in the sides of the tortilla, one at a time.
Roll the wrap upwards, keeping it tight, until you reach the top edge.
Ensure the wrap is secure. Some prefer to use a toothpick to keep it in place or give it a quick grill to seal the edges.
Slice in half and enjoy!

Chicken wraps recipe.

0 from 0 votes

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

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

250 g 250 chicken breast (enough for 2 servings)
Chicken seasoning: 1 tsp paprika, 1 tsp black pepper, 1/2 tsp salt, and 1/2 tsp of Herbes de Provence.
100 g 100 yellow cheddar cheese (feel free to opt for gruyere, gouda, or a harder mozzarella variant)
A handful of fresh coriander leaves
4 4 tortilla wraps
100 g 100 Greek-style plain white yogurt
25 ml 25 double cream
2 tbsp 2 fresh dill (or 1 tbsp dried dill)
2 tbsp 2 fresh parsley (or 1 tbsp dried parsley)
1 tsp 1 garlic powder
1 tsp 1 onion powder
A pinch of salt and black pepper each
1/2 tsp 1/2 olive oil

Directions

Warm a grill pan over medium heat and add the olive oil.
Season the chicken breasts using the seasoning mix and place them on the grill pan. Ensure they’re grilled for 3-4 minutes on each side until thoroughly cooked. Once done, slice them into bite-sized pieces.
As the chicken grills, combine fresh dill, parsley, white yogurt, and double cream in a bowl. Stir in the garlic and onion powders, and season with salt and pepper as per your preference.
Grate the cheese and finely chop the coriander leaves.
Lay out the tortilla wraps, and fill them with the grilled chicken, coriander, and cheese. Drizzle with a generous spoon of the ranch dressing and roll them up burrito-style.
Grill these filled tortillas for 2-3 minutes on each side until they’re golden and crispy.
Serve warm and relish every bite!

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October 3, 2021 0 comment

Kai Med Ma Muang – Thai chicken with roasted cashew nuts

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Kai Med Ma Muang – The best Thai chicken with nuts

by Jan Vasil September 26, 2021

written by Jan Vasil

Kai Med Ma Muang – Thai chicken with roasted cashew nuts

Thai cuisine is famous for its flavourful food. The most popular dishes are all different kinds of curry or soups. Among the most used ingredients, you can find coconut milk, all sorts of seafood, chicken, lemongrass, Thai basil, and coriander. As I like to experiment in the kitchen I will show you today something that is not known so much in our region. The name of it is Kai Med Ma Muang or chicken with roasted cashew nuts. This is a super delicious and quick dish cooked in 30 minutes. The key is to marinate your chicken in Oyster Sauce (I used the one from House Of Asia) before cooking and then “brown” it in a hot pan.

Tajska kuchnia znana jest ze smacznych potraw. Najbardziej popularne dania to przede wszystkim roznego rodzaju curry, czy zupy. Wsrod najczesciej uzywanych skladnikow mozna znalesc mleko kokosowe, owoce morza, kurczaka, trawe cytrynowa, tajska bazylje i kolendre. Jako, ze lubie eksperymentowac w kuchni, pokaze dzis cos, co nie jest tak bardzo znane w naszym regionie. Nazwa to Kai Med Ma Muang lub po prostu kurczak z prazonymi orzechami nerkowca. To jest mega pyszne i szybkie danie gotowe w 30 minut. Kluczem jest marynowanie kurczaka w sosie ostrygowym (ja uzywalem tego od House of Asia), a pozniej podsmazeniem go na goracej patelni aby nabral koloru.

Kai Med Ma Muang – Thai chicken with roasted cashew nuts

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

300-400g of chicken breast – 300-400g piersi z kurczaka
2 tablespoons of oyster sauce – 2 lyzki sosu ostrygowego
1 tablespoon of soy sauce – 1 lyzka sosu sojowego
1 tablespoon of fish sauce – 1 lyzka sosu rybnego
One and a half tablespoon of white sugar – jedna i pol lyzki bialego cukru
1 bigger tablespoon of red chili paste – jedna wieksza lyzka pasty z czerwonego chilli
5-7 red chili peppers – 5-7 czerwonych papryczek
Bunch of fresh spring onion, chopped into 5cm pieces – garsc cebulki dymki pokrojonej w 5cm kawalki
1 red bell pepper, sliced into smaller pieces – 1 czerwona papryka, pokrojona na mniejsze czesci
100g of cashew nuts – 100g nerkowcow
1/2 of white onion, sliced – polowke pokrojonej bialej cebuli
2 cloves of garlic, sliced – 2 zabki czosnku, cienko pokrojone
100g of mushrooms, cut into smaller pieces (I used porcini mushrooms) – 100g grzybow, pokrojonych na mniejsze czesci (Ja uzylem podgrzybki)
Vegetable oil – olej do smazenia

Directions

Cut your chicken into 1cm pieces, put into a bowl and add 1 tablespoon of oyster sauce. Mix well, place in the fridge and let it marinate for at least 20 minutes. – Pokroj kurczaka w 1cm kawalki, wrzuc do miski i dodaj 1 lyzke sosu ostrygowego. Wmasuj w kurczaka i odstaw do lodowki do zamarynowania na przynajmniej 20min.
Heat up a pan and dry roast the cashew nuts, do not add any oil. Once ready, set aside to cool down. – podrzej patelnie i na sucho upraz nerkowce az stana sie lekko brazowe. Nie dodawaj oleju. Kiedy orzechy nabiora juz koloru, przesyp je do innego pojemnika zeby ostygly.
Slice your red chilies into a half and take out the seeds. Heat up 2 tablespoons of vegetable oil in a bigger pan, add into it your chilies and deep fry for 2-3 minutes from both sides. Chilies will be ready once they get a brown color. – Przekroj czerwone papryczki na pol, wybierz wszystkie nasionka. Rozgrzej 2 lyzki oleju na patelni, dodaj papryczki i smaz przez 2-3min na kazdej stronie. Papryczki sa gotowe, gdy zbrazowieja.
Heat up a tablespoon of vegetable oil in a bigger pan (you can use the one from before) and place in the chicken pieces. Do not stir the chicken at all. Let it “brown” at the bottom but leave it raw at the top. Once all the pieces turned brown on one side, take it out. – Podgrzej lyzke oleju w patelni (mozesz uzyc ta sama, co poprzednio) i poloz na niej kurczaka. Nie mieszaj. Pozwol kurczakowi sie ‘zbrazowic’ od spodu, ale z gory jeszcze niech bedzie surowy. Gdy wszystkie kawalki kurczaka sa juz uzmazone po jednej stronie, zdejmij je z patelni.
Add to the pan the sliced white onion and garlic. Cook until the garlic will be golden. Add the red bell pepper, the mushrooms and cook for 2-3 minutes. Then add the chicken and mix well. – Dodaj do patelni pokrojona cebule i czosnek. Podsmaz az wszystko sie zezloci. Dodaj czerwona papryke, grzyby i smaz jeszcze 2-3min. Teraz dodaj kurczaka i pomieszaj wszystko razem.
Meanwhile, mix 1 tablespoon of oyster sauce with 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, one and a half spoon of white sugar and the red curry paste. add to the chicken and vegetables. Mix well so the sauce will get everywhere. If you want to have a thinner sauce just a bit of hot water. – W miedzy czasie, zmieszaj lyzke sosu ostrygowego, lyzke sosu sojowego, lyzke sosu rybnego, z bialym cukrem i pasta z czerwonego curry. Dodaj wszystko do kurczaka z warzywami. Zmieszaj, tak, zeby sos polaczyl sie z wszystkimi skladnikami. Jesli sos bedzie za gesty, mozesz dodac odrobine goracej wody.
Switch off the heat and add the cashew nuts and spring onions, mix well. – Wylacz patelnie, dodaj nerkowce i dymke. Wymieszaj.
Serve with rice and enjoy 🙂 – Podawaj z ryzem. Smaczengo 🙂

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September 26, 2021 0 comment

All Recipes Guides Recipe book Vegan Recipes

Easy and healthy bulletproof KETO coffee with coconut oil and turmeric.

by Jan Vasil May 20, 2021

written by Jan Vasil

Today I’ve got for you something special. What would you say if I would give you a coffee that gives you energy for the whole morning (obviously) and is also very healthy? If you love coffee as much as I do and you like to experiment in your kitchen, you will love that recipe!

What does KETO coffee mean?

The idea behind keto diet is that our body takes energy form carbohydrates and fats. Carbohydrates are more pleasure to eat- they’re in bread, fruits, sweets, pasta. In keto diet we limit amount of those carbohydrates and we eat more fats. Our body reacts to that and to get energy it starts to burn fats. Main sources of healthy fats are avocados, butter, plant oil, nuts and if you’re not vegetarian- meat.

And why should you actually drink coffee with coconut oil?

More energy: Coconut oil belongs to the so-called thermogenic foods. This means that after consumption, it creates more energy in your body and it heats it up. If we add caffeine from coffee you will become an energy machine.
Better metabolism: It is well known that caffeine in coffee helps us to stimulate our metabolism. Combined with coconut oil (which is otherwise considered a natural laxative) it will help you to improve your digestion.
Better immunity: One of the main fatty acids found in coconut oil is lauric acid. This acid can really help you to fight germs and bacteria.

Easy and healthy bulletproof KETO coffee with coconut oil and turmeric.

To prepare this KETO coffee you will need coconut (or even normal) milk, ground turmeric and BIO coconut oil.
The best coconut oil would be the one without any smell or taste (like THIS one). Thanks to these properties, it’s suitable for preparing drinks like this. Finally, you’ll be able to enjoy coffee and not coconut. And your coffee will literally turn into a ‘’super coffee’’!

Let me know if you enjoy interesting ideas like this one! See you soon ?

Easy and healthy bulletproof KETO coffee with coconut oil and turmeric.

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Recipe by Jan Vasil Course: DrinksDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

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Ingredients

100ml of coconut milk (you can also use classic milk)
100ml of your favorite coffee
1 tablespoon of BIO coconut oil
1 teaspoon of ground turmeric

Directions

Make your coffee the way you normally do.
Put all the ingredients (with your coffee) in a blender and mix for about 30 seconds at full speed.
Pour the coffee into your favorite cup or mug.
Sprinkle the coffee with a pinch of ground turmeric.
Enjoy!

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May 20, 2021 0 comment

All Recipes Recipe book

Cantuccini, the best Italian almond biscuits

by Jan Vasil April 23, 2021

written by Jan Vasil

Today I’ll take you to Italy and show you a recipe for perfect, traditional almond biscuits. Do you know Cantuccini?

What are Cantuccini?

They are hard, crunchy crackers that come from a small town called Prato- near Florence (that’s why they are often called ,,biscotti di Prato’’ but there are many discussion about true origin of them). They are similar to rusks, baked twice as well. First you bake whole dough rolls, then cut little biscuits and bake one more time.

Interesting fact: It’s well known that Italians are very strict about their traditional cuisine and products. Even an association called Associazione tra Produttori di Cantuccini Toscani alle Mandorle (association of Tuscan almond Cantuccini producers) was formed. Producers who belongs to this association must follow the rules: their biscuits have to be no longer than 10cm and almond content must be no less than 20%.
So, can you make them in a proper way? Let’s try!

Cantuccini, the best Italian almond biscuits

You can add them to other desserts or eat alone. The best way is to soak them quickly in coffee, milk or sweet wine and champ. : )
Cookies take a big place in Italian cuisine, especially breakfasts. Cantuccini are favorite choice of many Italians. Now, you can easily find them in markets, but let’s try to make them yourselves. Of course (if you try the original version with whole almonds!) you can experiment with different nuts or chocolate chips 🙂

Remember to keep your biscuits in box or jar to keep them crunchy for a long time.

Cantuccini, the best Italian almond biscuits

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Recipe by Jan Vasil Course: Recipe book, Dessert, SnacksCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

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Ingredients

Metric US

1¾ cups of raw almonds
5 eggs
1 1/3 cups sugar
8 tablespoons unsalted butter, melted & cooled
4 cups pastry flour
1 teaspoon baking powder

Directions

Roast almonds on the dry pan or in the oven until they’ll get lightly golden color.
Beat 4 eggs with the sugar. Mix butter with eggs and sugar until it’ll be well combined.
Add almonds and put the dough to a fridge for about 1 hour.
Preheat your oven to 350°F (180°C). Prepare baking sheets, line them with baking paper.
Cut the dough in two same pieces. Shape them into a logs. Whisk one egg and brush it onto the logs.
Bake your logs for 20 minutes, then cool them down.
Cut the dough into at ankle into a Cantuccini’s shape. Bake them about 25 minutes. Turn them on the other side after 12 minutes.
Enjoy 🙂

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April 23, 2021 0 comment

All Recipes Dinner Recipes Recipe book

Easy oven baked salmon with macadamia nut and Parmesan crust

by Jan Vasil April 22, 2021

written by Jan Vasil

Hi! Today I have for you a recipe for one of my favorite dinners- oven-baked salmon. It’s a very healthy fish if you get it from a good place. With nuts and Parmesan, it’s just the perfect composition.
You know how much I like to include nuts in my dishes. It’s because of their delicious taste- they’re always a great addition to dinners and lunches. With this oven-baked salmon, the macadamia nut is the best meal! We can’t also forget about the delicious Parmesan crust. There is a chance that you have never tried it yet- and I’m here to change it. You will not regret it!

Salmon health benefits

I try to eat fish two times a week. Salmon is quite fatty fish, but it includes polyunsaturated fatty acids, including omega-3 fatty acids, extremely valuable for the body. Of course, it’s also a great source of protein. If it comes to vitamins, you can assimilate from them a lot of D and B vitamins.

However, you should pay attention to where your salmon comes from. In many markets, there are breeding fishes. Actually, the pink or orange color of salmon comes from special feed additives. Breeding salmon has more omega-3 fatty acids, but it has fewer vitamins. The best option would be to buy salmon from ecological farming, which is strictly regulated by EU law.

Oven-baked salmon with macadamia nut and Parmesan crust

Overall oven baked salmon is a delicious and healthy dinner. It’s also very popular. But I can guess that many of you haven’t tried it with macadamia nut and this amazing Parmesan crust.
You can serve it traditionally with potatoes or rice to eat a wholesome meal.

As always, let me know if you try this recipe, and see you soon!

Oven-baked salmon with macadamia nut and Parmesan crust

0 from 0 votes

Recipe by Jan Vasil Course: Dinner, Dinners, Lunch, Recipe bookCuisine: MediterraneanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

300g salmon fillet
50g roughly ground macadamia nuts
50g panko breadcrumbs
20g grated Parmesan
2 tablespoons melted coconut oil
Pinch of salt and black pepper
1 tablespoon lemon juice (optional)

Directions

Preheat your oven to 425°F / 220°C.
Brush your salmon with oil, season it with salt and pepper and squeeze a little bit of lemon juice on top.
If you’ve got a thicker piece of salmon (around 1 1/2″ thick) – bake it for a few minutes before making a crust. Make sure to put pieces of salmon close to each other.
If you’ve got a thinner piece- the topping can be added right away.
Combine panko, macadamia nuts and Parmesan. Pour a little bit of coconut oil over your salmon and coat it with breadcrumbs.
The breadcrumbs don’t need a long time to toast up nice and golden brown. Bake your salmon for 12-15 minutes. Enjoy 🙂

Notes

If you don’t have or don’t want to use macadamia nuts – you can use pecans as well.

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April 22, 2021 2 comments

All Recipes Appetisers Recipe book Vegan Recipes

Easy Muhamarra Syrian pepper paste recipe

by Jan Vasil April 15, 2021

written by Jan Vasil

Muhamarra pepper paste.

Today it’s time to introduce one of my favorite paste to you.
It’s very easy, healthy and delicious! If you are a little bit bored of hummus- or you just want to try something new- you should definitely try it!

What is Muhamarra?

Muhammara is traditional Syrian dip. It comes from city called Allepo, but it’s also popular in other countries, for example Turkey. It’s very aromatic and has beautiful color- it’s something that you may love or hate because of it’s specific sweet and salty taste, but you will not regret trying it!

The main ingredient here is a pepper an wallnuts. You may also notice slightly sour aftertaste because of a pomegranate molasses. You can buy it for example in Arab shops and it has specific, sweet and sour taste. If you can’t get one, you can use just pomegranate seeds on top of your dip. The clue to Muhammara’s characteristic and delicious taste is well baked pepper. Traditionally, people used to prepare it over the fire. You can also grill it and the results will be awesome!

Traditional Muhamarra Syrian pepper paste

Muhamarra paste will be perfect dip for your sandwiches, wraps or every kind of small bites snacks: carrots, falafels or crackers. It can be great competitor of hummus! It’s perfect to every movie night with friends- if they don’t know Muhamarra yet, it’s great idea to surprise them with Syrian snacks board.

Let me know if you try it, or maybe you would like to see more pastes recipes? Enjoy!

Easy Muhamarra Syrian pepper paste recipe

5 from 1 vote

Recipe by Jan Vasil Course: Recipe book, Small bits, SnacksCuisine: SyrianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

3 red peppers
125 grams wallnuts
1 chili pepper
clove of garlic
pinch of salt
juice from 1 lemon
4 tablespoons of olive oil
1 tablespoon of pomegranate molasses

Directions

Preheat the oven to 200º C.
Cut peppers in halves, remove the seeds. Bake them (the outer side of pepper down) for 30 minutes and turn on the other side for the next 10 minutes.
In the meantime, roast the nuts on a dry pan.
Put baked pepper to a bowl and secure tightly with foil or plastic bag. That will make the skin peel off easier, because of the steam.
After 15 minutes take the foil off and let peppers cool down a little bit. Then, take the skin off.
Mix the wallnuts well. Add peppers and rest of the ingredients (use 3 tablespoons of olive oil). If you need, add more salt.
Put your paste to a bowl and pour one tablespoon of olive oil to prevent it from drying out.
You can put a little bit of pomegranate seeds or nuts on top 🙂 Enjoy!

Notes

If you need to make the paste more dense, you can add a little bit of bread crumbs.

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April 15, 2021 0 comment

All Recipes Recipe book Sweet Recipes Traditions and Holidays

Torcik Wieluński- My Family Recipe For The Best Cake

by Jan Vasil April 8, 2021

written by Jan Vasil

Torcik Wieluński- My Family Recipe For The Best Cake

Hi! I must admit that this recipe is very special one for me. You will not find this cake anywhere else- because it comes from my family home. Honestly it’s one of the best cake I’ve ever eaten and I decided to share this recipe with you.

Where is Wieluń?

Part of my family comes from small town in Poland – Wieluń. It’s not a very popular place but it has a very interesting history. Here, on September 1, 1939 the first bombs in Second World War felt on Wieluń’s hospital.
Nowadays you can find here a lot of beautiful historical monuments and, what is more, you can meet a lot of good people.

What’s so special about Wieluński Torcik?

While working on this recipe I’ve been thinking only about my family home. This cake was created by my mom and she bakes it for almost every family gathering. Every time I come to Wieluń and see my whole family (especially during this crazy Covid time) it’s very special moment. All our siblings live in different cities in Poland so when we finally see each other, we enjoy every hour. The Torcik Wieluński is something that can not be missing.

It’s time to explain what exactly is Torcik Wieluński. Simply there are three layers of sponge cake with delicious cream and homemade currant jam. Personally I think that the best part of this cake is chocolate icing. Slightly sour jam, sweet and delicate whipped cream and chocolate- it is perfect combination and I’m sure you will love it too. It may become yours new favorite birthday cake as it was for me when I was a child.

Check out recipes for my other cakes:
Pischinger cake | Blood orange Pavlova

Torcik Wieluński- My Family Recipe For The Best Cake

Torcik Wieluński – My Family Recipe For The Best Cake

3 from 1 vote

Recipe by Jan Vasil Course: Recipe book, DessertDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Torcik Wieluński- Polish homemade sponge cake with currant jam.

Cook Mode

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Ingredients

4 large eggs
1/3 cup of flour
1/2 cup of granulated sugar
1/2 cup of potato starch
2 table spoons of lukewarm water
500ml of double cream (36% fat)
200g of dark chocolate
Currant jam (it can be store bought or homemade)

Directions

Separate the whites from the yolks. Place the whites into a bowl and beat on high speed using a hand mixer or a kitchen robot until fluffy (hard peaks). Keep mixing and gradually add the granulated sugar.
Once the whites are ready, lower the speed and start adding the yolks one by one into the whites. Then set aside.
Now gradually fold in the flour by hand. Note – you can also use a mixer but only on the very low speed.
Prepare a round 26cm wide baking sheet and spray the inside with cooking oil. Also, you can lay down a sheet of baking paper on the bottom. Pour in the mixture and bake in a preheated oven on 180°C for about 30 minutes. Note – I recommend to check the sponge after this time with a wooden toothpick. Just prick the sponge in the middle. If the toothpick will come out clean the sponge is ready. If there will be some dough stuck on the toothpick, bake the sponge for another 5 to 10 minutes.
Once the sponge is ready, prepare a cooling rack and release (yes release) the baking sheet on to the rack from around 25-30 cm high. Note – thanks to this step the middle of the cake will not fold in.
Let the sponge cake cool and meanwhile prepare the whipped cream. Just pour 450ml of the double cream into a bowl and mix on a high speed until hard.
Prepare a water bath and melt the dark chocolate. Then add the leftover 50ml of double cream and stir well until combined. Leave to cool completely.
Assembly: cut the sponge cake into three thin parts. Spread the currant jam on the first part of the sponge. Then cover with a second sponge and spread the whipped cream on its top. Cover with the last sponge part and pour over with the cooled chocolate. Note – you can also beat the chocolate cream into a whipped ganache.
Place in to a fridge for at least 30 minutes and then serve.
You can keep the cake refrigerated up to 4-5 days, but I bet it will not last for so long.
Enjoy 🙂

Notes

Note – for folding the flour into the mixture you can also use a mixer but only on very low speed.
Note – I recommend to check the sponge after 30 minutes with a wooden toothpick. Just prick the sponge in the middle. If the toothpick will come out clean the sponge is ready. If there will be some dough stuck on the toothpick, bake the sponge for another 5 to 10 minutes.
Note – throwing the sponge cake on to the rack is optional. I do it more as a tradition than a regular step.
Note – you can also beat the chocolate cream into a whipped ganache and spread on top of the cake.

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April 8, 2021 2 comments

Traditional Karpatka - one of the most popular Polish desserts.

All Recipes Recipe book Sweet Recipes

Traditional Polish Karpatka recipe – one of the most popular Polish desserts.

by Jan Vasil October 9, 2020

written by Jan Vasil

Karpatka, a Polish dessert, involves baking a unique, uneven choux pastry, and then layering it with a rich, creamy vanilla custard filling. It’s typically topped with powdered sugar or chocolate glaze and refrigerated before serving.

Since I live in Poland I’ve tried many traditional and authentic cakes and desserts. And if I want to be very honest with you I have to tell you that my favorite one is definitely kremowka.

But don’t click the below link yet and read at least a few lines more. 🙂

When I say that the kremowka is my favorite one you should also know that my personal number 2 is Karpatka (a Polish Carpathian mountain cream cake).

Karpatka pronunciation is actually very simple and you read it exactly as it is written – Karpatka 🙂

It is quite possible that I like both of these cakes because they have a very similar texture and they are both filled with vanilla-flavored cream. But there is one significant difference.

My Tips for Making Karpatka:

Do not flatten the dough; keep it uneven for a unique texture.
Let all components cool down before assembling.
The vanilla cream filling can be prepared a few hours in advance.
Store-bought vanilla pudding can be used in a pinch.
Refrigerate the cake for a few hours before serving.
Dust with powdered sugar or top with chocolate glaze before serving.
For a creamier pudding, add butter once it has cooled down.
Prevent skin on the custard by covering it with cling film while cooling.
Enhance the custard cream with amaretto or Kahlua for a special touch.
Cut into squares before dusting with icing sugar to serve.

Enhancing the Dough’s Texture: For an even better texture in the dough, consider resting it before baking. This allows the gluten in the dough to relax and can result in a more consistent rise and a better overall texture.

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PAPAL CREAM CAKE OR KREMOWKA. – ONE OF THE BEST POLISH DESSERTS.

What is karpatka cake?

The main difference is that the kremowka is made with puff pastry and additionally filled with double cream. Plus I also add a drizzle of Amaretto to the vanilla cream filling. The karpatka on the other hand is made with a so-called choux pastry (ciasto parzone in Polish).

The puff pastry is made by folding and rolling the dough with cold butter (or other fat) several times until many layers of choux pastry appear. The choux pastry is made by mixing water, butter, salt, and sugar together and bringing it to a boil. After that, you mix everything together while still hot, and all the ingredients are combined together. Later on, when the dough is cooled down the eggs are added. The choux pastry is also more flexible than the puff pastry.

The karpatka is also less sweet which makes it perfect for the days when I crave more food but not so sweet ones 🙂

Also, the preparation of the karpatka is less time-consuming as the dough is made very fast. Last but not least you can make the whole cake at home and for the kremowka, you might be ending up using store-bought puff pastry. Making your own puff pastry requires a few hours and endless folding of the dough.

Karpatka vs napoleonka

Karpatka is made of steamed dough, and the Napoleon cake is made of puff pastry. Same as kremowka. The difference between the last two cakes is that the karpatka is made of custard mass, and the napoleon is made of cream mass based on double cream (the exact recipe depends on the region).

How to make the simplest choux pastry?

Pour 1 cup of water into a pot and add 150g of butter, a pinch of salt, and 1 teaspoon of sugar. Bring to a boil. Meanwhile, add 1 cup of flour to a bigger bowl and then pour over the content from the pot. Mix with a wooden spoon until all is combined and the dough starts to stick together. Once the dough is ready let it cool down a bit.

Once cooled but not completely cold start adding the 5 eggs one by one, mixing the dough all the time. After that, you can use your choux pastry.

How you can use the choux pastry?

cream puffs
profiteroles
eclairs
churros
Paris-Brest
Beignet
Gougere
Pommes dauphine
Polish Carpathian cake

How to make the filling for karpatka?

Pour 2 cups of milk into a pot and add 3/4 of a cup of granulated sugar. Bring to a boil. Meanwhile mix 1 cup of milk with 2 egg yolks and 1 teaspoon of vanilla sugar, 80g of regular, and 80g of potato starch.

Add the mixture to hot boiling milk and mix quickly. After a few moments, the cream starts to thicken. Cook for about 1 minute and then let it cool completely.

Once the cream is cooled completely add 200g of soft butter (at room temperature) into a mixer and beat until soft and fluffy. Then add the cream into the beaten butter 1 spoon at a time while still mixing.

Use the cream in a Polish Karpatka or other cake of your choice.

Traditional Karpatka – one of the most popular Polish desserts.

5 from 2 votes

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

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

hours

Total time

hours

minutes

Authentic Polish Karpatka (Carpathian Cake) recipe.

Cook Mode

Keep the screen of your device on

Ingredients

Choux Pastry:
1 cup of water
150g of butter
1 cup of flour
5 eggs
Pinch of salt
1 teaspoon of granulated sugar
Vanilla cream:
3 cups of milk
3/4 cup of granulated sugar
200g of soft butter (at room temperature)
1 teaspoon of vanilla sugar
80g of flour
80g of potato starch (potato flour)
2 egg yolks
Optionally: some powdered sugar to dust the top of the cake

Directions

Pour 1 cup of water into a pot and add 150g of butter, a pinch of salt, and 1 teaspoon of sugar. Bring to a boil.
Meanwhile, add 1 cup of flour to a bigger bowl and then pour over the content from the pot. Mix with a wooden spoon until all is combined and the dough starts to stick together. Once the dough is ready let it cool down a bit.
Once cooled but not completely cold start adding the 5 eggs one by one, mixing the dough all the time.
Divide the dough into 2 parts. Spread each part of the dough on a baking sheet (35x24cm) and bake in the preheated oven at 180°C for 30 minutes.
Meanwhile, your dough is baking prepare the vanilla filling.
Pour 2 cups of milk into a pot and add 3/4 of a cup of granulated sugar. Bring to a boil. Meanwhile mix 1 cup of milk with 2 egg yolks and 1 teaspoon of vanilla sugar, 80g of regular, and 80g of potato starch.
Add the mixture to hot boiling milk and mix quickly. After a few moments, the cream starts to thicken. Cook for about 1 minute and then let it cool completely.
Once the cream is cooled completely, add 200g of soft butter (at room temperature) into a bigger bowl or a mixer and beat until soft and fluffy. Then add the cream into the beaten butter 1 spoon at a time while still mixing.
Place one part of the baked dough on a flat surface and spread it over with the vanilla cream. Then cover with the top layer.
Transfer the cake to the fridge and let it cool completely for around 2 hours.
Optionally you can dust the cake with powdered sugar before serving.
Enjoy 🙂

Notes

– Be aware that once you add the eggs to the hot dough you will end up having a scrambled choux pastry. So I recommend adding the eggs only when the dough is cold enough.
– Cut the cake with a sharp knife after some time in the fridge. Otherwise, the cream will come out from the sides while cutting.

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

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Most popular Polish desserts.

Did you like the recipe? Feel free to check other Polish desserts.

FAQ

u003cstrongu003eu003cstrongu003eHow do you pronounce Karpatka?u003c/strongu003eu003c/strongu003e

Karpatka is pronounced car-pat-kah.

u003cstrongu003eWhat is the difference between Karpatka and Kremowka?u003c/strongu003e

Karpatka is made with a choux pastry, while Kremowka is made with puff pastry. Karpatka is often referred to as the peasant’s version of Kremowka.

u003cstrongu003eWhat is Budyn? What if I can’t find it?u003c/strongu003e

Budyn is a Polish vanilla pudding available in pre-mix form. If you can’t find it, you can use any other vanilla-flavored pudding as a filling.

u003cstrongu003eHow to store the Carpathian cake?u003c/strongu003e

Store the Karpatka cake for up to 3 days in the refrigerator, in an airtight container. Do not freeze it.

u003cstrongu003eWho invented the Polish Carpathian Mountain Cream Cake?u003c/strongu003e

The inventor of Karpatka is unknown, but it originated in Poland in the 1950s and became popular in the following decades. The name Karpatka was coined around 1972.

u003cstrongu003eCan Karpatka be Made in Different Flavors?u003c/strongu003e

Yes, while the traditional Karpatka is known for its vanilla custard filling, you can experiment with different flavors. Chocolate, lemon, or even fruit-flavored custards can be used. Additionally, adding fruit layers or different types of glazes can create a unique twist on the classic recipe.

October 9, 2020 6 comments

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

by Jan Vasil October 6, 2020

written by Jan Vasil

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.

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

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.

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

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.

Maczanka Krakowska – Best Polish street food recipe.

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.

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

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.

Pischinger cake with chocolate filling – an authentic Polish dessert.

October 6, 2020 0 comment

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