Yoghurt

A specialty of Balkan cuisine. A type of sour milk obtained from boiled cow's milk, which thanks to noble bacteria (Lactobacillus bulgaricus) undergoes a specific fermentation and acquires a thick consistency. Yogurt is not only a tasty and refreshing drink, but also … read on

Barley groats

Barley was cultivated as early as the Neolithic (4000 years BC), it is therefore one of the oldest cultivated cereals. barley (krupy and ennobled, called pearl barley) it is tasty and has a high nutritional value. In Old Polish cuisine, … read on

Blackberry (Rubus)

Also called revival and thistle - it is a common shrub, barbed, growing on the edge of forests and in clearings. The fruit looks like raspberries, they are dark blue red, sometimes almost black. Refreshing taste, zawierają dużo … read on

Mountain ash (Sorbus aucuparia)

Lovely, decorative tree, whose red, collected in corymbose (professional name) the fruit heralds the beginning of autumn:

Mountain ash in front of the house
It bends towards the ground.
You see, getting bolder
Autumn is just beginning.
(Jerzy Liebert)

Owoce jarzębiny … read on

Kale (Brassica oleracea var. acephala)

Leafy vegetables clearly underestimated. Its intensely green, fancifully curled leaves are a real decoration of platters, especially in combination with a delicate range of pinkness of various types of cold meats. But the decorativeness of kale is only half of its advantages. After the first frost, … read on

Juniper (Juniperus communis)

Dried juniper berries have been a highly valued aromatic spice for centuries. They are added to venison, roast beef, pies, even to boiled sour cabbage. Added to marinades, they give the meat "feasted" (beef or mutton) aroma and flavor of game.

On … read on

Egg

The famous sculptor Brancusi argued, that the egg is "the most perfect form". There are many ancient legends and beliefs associated with the egg, what a vivid echo is the Easter egg (Easter egg). Some beliefs saw in the egg a sacred symbol of life – therefore if someone has stolen … read on

Scrambled eggs

For centuries, a dish made of eggs fried in butter or pork fat, which has been popular in Polish cuisine, often with the addition of finely sliced ​​sausage.

Gloger tells, that when to the heroic general Kazimierz Pulaski (1747-1779) they were sent “as a gift a peculiar sack of potatoes, his cook, … read on