Garden fennel (Anethum gravelens)

In ancient Egypt, fennel enjoyed a double fame: as a spice and as a medicine. He came from Egypt to Rome, enriching the aroma of many dishes with a new and initially exotic touch. W kuchni polskiej … read on

Horseflesh

Horse meat was considered to be the meat of the poor in Poland. We ate it during the war. Meanwhile, if it comes from young animals, specially for farmed meat, it is an excellent meat, especially the tenderloin, which are most appreciated by gourmets in French cuisine … read on

Jam

The oldest Polish mention of preserves comes from the Middle Ages and speaks of apples fried in honey.

Today we call jam fruit fried in a very thick sugar syrup, the fruit should keep its shape, color and (partly) taste and aroma. … read on

Kolender (Coriandrum sativum)

Also popular with us is a representative of the umbellate family. The fresh plant has a rather bad smell (koris - in Greek: bug). By contrast, the seeds have a very pleasant feel, slightly burning taste. They are used as spices for gingerbread, sausages and pickles. W … read on

Kminek (Dear carvi)

It comes from the umbellate family. In our climate, she feels great and often leaves the gardens, to be fully, as a wild plant, enjoy unlimited freedom. Caraway fruit, blackish and oblong grains, have a nice one … read on

Kissel

Sweet jelly with a not too thick consistency, usually made from fruit juice boiled with potato flour.

In Old Polish cuisine, jelly did not enjoy the best fame as a fasting dish, not sweet, prepared from sour rye soup "to a higher density only added (oat flour), sometimes … read on

Kefir

Real kefir comes from Asia Minor and is specially fermented camel's milk. In Europe, kefir is made from cow's milk (lean or full) grafted with noble kefir yeast. Kefir is an extremely easily digestible milk drink by the body. It has a pleasant sour taste … read on