Category Archives: Sides

Aromatic red cabbage

Red cabbage is often forgotten and overlooked among other vegetables from the cabbage family. However, this recipe makes it truly stand out for all the good reasons. It’s aromatic with cinnamon and ground gloves, sweat and sour and a little … Continue reading

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Stewed aubergines

Lovely dish to accompany eggs at breakfast. It’s also great with grilled meats or on its own, served with a piece of bread. Origin: Anna Ciesielska “Philosophy of Taste” Ingredients: 2 medium aubergines, roughly diced 1 large onion, peeled and … Continue reading

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Braised onions

Those braised onions go well with grilled meats, as sandwich garnish or a pizza topping. Any onions can be used to make it. Ingredients: 400 g long shallots, peeled 2 tbsp oil 1/4 tsp ground ginger salt 1/4 cup dry … Continue reading

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Garlic yogurt

A very easy to make and versatile sauce that may be served with grilled meats, potatoes, veg fritters or as a dip. Ingredients: 1-2 garlic cloves, pressed pinch of salt 500 g thick natural yogurt pinch of turmeric 0.5 tsp … Continue reading

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Potato babka

Potato cake (potato babka) is a sovoury bake. It’s one of the Polish specialities that offer tasty combination of potatoes, bacon and onions. The cake can be a part of dinner served with some stew or sauerkraut salad. It can also … Continue reading

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Spiced chickpeas

This is one of those dishes that could be served at breakfast, lunch or dinner (love that!). It’s a good accompaniment for fried eggs, rice or sausages. It tastes best reheated after overnight rest in the fridge. Here I added … Continue reading

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Carrots, peas and kohlrabi

This mix of vegetables makes for a lovely side dish to accompany fried or roast meats and stews. Origin: Anna Ciesielska “Philosophy of Health”   Ingredients: 5 medium carrots, peeled and diced 1 large kohlarbi, it needs to be thoroughly … Continue reading

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Potato salad

A fantastic addition to a barbecue. This potato salad is light, flavoursome and very easy to make. Ispiration: Hugh Fearnley-Whittingstall “Veg every day”   Ingredients: 1 kg waxy salad potatoes (here “charlotte”) A handful of finely chopped fresh dill 1 … Continue reading

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Tomato sauce

This is a very versatile sauce. It can be consumed hot or cold. I like it with savoury pancakes or Polish gołąbki (stuffed cabbage leaves). It can be used instead of a shop-bought tomato ketchup with meat patties, sausages or … Continue reading

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Braised cabbage with bacon and dill

New season’s cabbage can be a real treat when it’s cooked with some smoked bacon and fresh dill. It makes for a perfect meal in the late spring or during summer months. Ingredients: 2-3 larger scallions (about 200 g peeled, … Continue reading

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