Notes about Recipes in this book

• Crispy duck with apple and walnut sauce

  • Zosia on May 23, 2017

    We're not huge fans of sweet flavours in our savoury dishes so we loved this. The apple, toasted walnut and shallots added just a little to complement the duck while the tartness cut its richness. I wanted more control over the amount of fat in the apples so rather than roasting them with the duck on top, I sauteed them with the shallots (after I'd saved most of the rendered duck fat) while the duck was resting.

• Melt-in-your-mouth Mazurian potato marjoram pie

  • Zosia on May 23, 2017

    With crisp edges, fluffy interior and loads of flavour, this was a big hit. I baked it in the recommended loaf pan so it was tall but I may use a sheet pan next time for an increased crispy surface area. I used pancetta in place of the lardons.

  • lkgrover on August 03, 2021

    Good potato casserole; lots of flavor.

• Butter beans in a marjoram and tomato broth

  • Lepa on January 22, 2022

    Beans, tomatoes, bacon and paprika. How could you go wrong with this quick and delicious dish? It was easy and good with crusty bread.

• Young spring cabbage with dill and bacon

  • Lepa on October 10, 2022

    This had a decent flavor but my husband chopped the cabbage too fine and maybe didn't let the bacon crisp so the dish was a bit watery and mushy. I am going to try again and hand cut the cabbage instead of shredding it.

• Caramelised onion scrambled eggs

  • Lepa on May 17, 2021

    My dad made onions and eggs when I was growing up but I have never seen it in a cookbook- and haven't had it for years. This version was better than my dad's because the onions are caramelized and the paprika adds a nice flavor. I really enjoyed this and am going to start making it all the time. I am so happy to be reminded of this childhood classic!

• Autumnal potato knedle with juicy plum filling

  • Lepa on August 20, 2021

    When I was growing up I spent many summers in Slovenia visiting family and plum dumplings were always my favorite treat. This was my first attempt making them by myself. These were good but a bit fiddly. I had a hard time stretching the dough around the plums without tearing it. Next time I will roll out the circles of dough into larger pieces and maybe add more flour.

• Pierogi Ruskie, my favourite winter dumplings

  • Lepa on October 10, 2022

    These were pretty good but also heavy. I doubled the recipe and had far too much filling (but that may be my fault).

• Bigos (Polish kimchi) with venison

  • meginyeg on January 03, 2023

    I changed quite a bit. Used bacon instead of pork belly and only venison no beef. I combined steps too. It turned out quite tasty and filling.

• Outlaw's placek with goulash

  • meginyeg on June 07, 2022

    This was good. A nice basic goulash. There is a step missing in the recipe. It lists flour on the goulash part but doesn't tell you when to add it. My goulash was thick enough without it however so I skipped it.

• Bohemian caraway roasted rabbit

  • meginyeg on September 02, 2022

    This was good. I didn't bother to joint the rabbit just left it whole and cooked a bit longer.

• "Lazy" dumplings with sugary brown butter

  • jungliemonkey on December 06, 2020

    I could not get these to work. Firstly, there was no way that the mixture was forming any kind of dough with the amount of flour given in the recipe. Then, once there was enough for them to just about form a dough ball, they ended up way too stodgy. Also had trouble with the coating clumping and not really coating the dumplings. Finally, I wouldn't say that sour cream was a good accompaniment... I guess I won't be trying these again!

• SBS TV

  I didn’t really know much about Polish food...And yet once I picked up this cookbook I wanted a spoonful or slice of almost everything!

  Full review