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Wild Honey and Rye: Modern Polish Recipes by Ren Behan

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Notes about this book

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Notes about Recipes in this book

  • Soft cheese with radishes and chives on rye (Twarożek śniadaniowy)

    • Lmocooks on May 11, 2018

      So simple and so incredibly delicious. It also got my toddler to eat radishes! I subbed cream cheese for the twarog and used the plain yogurt. I'm not a savory breakfast person so I had this for lunch with some fresh fruit and I feel so content. I, like the author's grandmother, also grow radishes and chives so I know what I'll be eating for a while.

  • Scrambled eggs with Polish sausage (Jajecznica)

    • Zosia on March 23, 2018

      Delicious way to serve scrambled eggs. I did as my mother used to and served them with "fried" rye bread (ie brushed with olive oil and toasted on the griddle while the kielbasa and eggs cooked)

  • Traditional beetroot soup (Barszcz)

    • Zosia on December 27, 2017

      I usually roast the beets to make this soup; this recipe used a stovetop cooking method that resulted in good beet flavour and beautiful, vibrant colour. I recommend including dried mushrooms - an optional ingredient not indexed by EYB - for extra flavour if you're making the meatless version for Christmas Eve as I did.

  • Meatballs with mushroom sauce (Kotlety mielone z sosem pieczarkowym)

    • Zosia on December 06, 2017

      Delicious family-friendly fare. The meatballs took a little time - no more than usual for a meatball - but the sauce was particularly quick to make and very tasty. I did cook it for about 5 minutes after the cream was added to reduce and thicken it a little.

    • Foodycat on June 19, 2018

      I was so sceptical about mixing the cold beef broth into the meat mixture, but it worked well and made quite a light, un-stodgy meatball. The sauce was excellent - I am going to use that on other things.

  • Polish gnocchi with bacon and mushrooms (Kopytka z boczkiem i grzybami)

    • Zosia on December 20, 2017

      I loved the topping and chilling the mashed potatoes made dough-making a breeze but these were very dense, possibly a result of using russet potatoes and Canadian flour (though I used 30g less). Also, I don't own a pan large enough to accommodate all of the components at once so had to cook in batches.

  • Roasted pork chops with baby carrots and caraway (Kotlet schabowy pieczony z marchewka i kminkiem)

    • Zosia on December 20, 2017

      This was an easy and tasty sheet pan meal. I served it with the Polish "gnocchi" from the same book so omitted the potatoes; I also excluded the asparagus as it's out of season. I look forward to repeating this in spring when asparagus will be plentiful.

  • Plum and poppy seed tray bake (Ciasto ze śliwkami i makiem)

    • Zosia on November 30, 2017

      Light and moist and very fruity, like a delicious cross between a lemon poppyseed cake and plum kuchen. I adapted this recipe to Canadian ingredients using 200g granulated sugar, cake&pastry flour plus 2 tsp baking powder, and 1/2 tsp sea salt in place of self-raising flour, and 400g red plums, cut into wedges. I also used lemon zest, a suggested alternative to orange.

  • Toffee and cherry cheesecake (Sernick z masa krókowa i czereśniami)

    • Zosia on April 03, 2018

      Amazingly good. The sweet shortbread and creamy toffee layers were nicely balanced by the light and tangy cheese layer studded with tart cherries. Though I had no problem sourcing the ingredients in a Polish deli, I did make some changes: my baking pan was slightly larger than recommended so the layers were a little thinner; I added an extra 54g of cheese because of the package size; I used jarred sour cherries in light syrup, drained, instead of fresh.

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Reviews about this book

  • Eat Your Books

    If you buy one book on Polish cuisine, let it be Ren Behan's. Approachable, appealing and beautiful.

    Full review
  • Kavey Eats

    Each recipe bears it’s Polish name as well as the English, along with a brief introduction. The recipe instructions are concise and simple, yet perfectly clear and easy to follow.

    Full review
  • Ms Marmite Lover

    She talks of her childhood going to Polish church and visiting the Polish Ex-Combatants Club but the recipes in this book are modern, lighter than traditional Eastern European food.

    Full review
  • Tin and Thyme

    ...not all of the recipes have photographs...Don’t let that put you off. This is a book that reveals the deliciousness of modern Polish food and it will get used time and time again.

    Full review
  • ISBN 10 191121621X
  • ISBN 13 9781911216216
  • Linked ISBNs
  • Published Sep 07 2017
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

In this refreshing approach to Polish cuisine, food writer and blogger Ren Behan takes us on a journey to discover the new tastes of her beloved culinary heritage. The food of eastern Europe, long misunderstood in the West, is changing - the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. Alternative grains, such as rye, spelt, buckwheat and millet make an appearance in risottos, as do fresh fruit preserves and pickles, infused honeys, seasonal and raw salads, light broths, delicious cakes and flavoured liqueurs. No book on Polish food would be complete without pierogi, the classic dumplings, and of course they are here, with other substantial dishes such as meatballs, goulash and cutlets, as you might expect, but you will also see them in a new light - filled with strawberries and served with honey and pistachios. Pink sauerkraut adorns vegan pastry rolls, ribs are slowly-braised with honey and vodka, a fresh cucumber salad with sour cream and dill sets off a homely dish of meatballs, and Polish charcuterie sits atop the darkest rye bread. An evocative and inspiring collection of recipes, which truly celebrates all the good things the food of Poland has to offer, and which will leave your mouth watering.

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