Poland Food

Poland Food

Palaces and fortresses, which still held jousting tournaments, magic salt caves and mysterious curve forest starry sky Copernicus and Polonaise Oginski, fantasy Stanislaw Lem and philosophical humor Jerzy Lec, the legend of the knights and pungent beauties, Slavic sourdough with a European gloss and a special highlight — all of Poland! Oh, how can we feasted couple of hundred years ago, the glorious knights and beautiful Pani — and we try to sit in Polish to a festive table!
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Recipe: Dolma (stuffed grape leaves)

Recipe: Dolma (stuffed grape leaves)

When we previously talked about the cabbage rolls, and then was referred to the famous dolma among other relatives. The dish for the right to be called the birthplace of that, many competing countries, deserves a separate chapter in the Culinary ABC. All of the Caucasus, including Armenia, Azerbaijan, Greece, Turkey and Iran could tell a lot about how to properly prepare dolma, claiming that their version is the only correct. Therefore, in order not to upset anyone, and do not quarrel, let us assume that the birthplace of dolma where there are vine leaves!

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Dhal and dyuksel to lean table

Dhal and dyuksel to lean table

With the onset of Lent, even people who do not adhere to lean menu, begin to look for in their cookbooks something lean. Surprisingly? Far from it! Meatless dishes are really just there are not only delicious, but also elegant and exotic. More than once it has been observed that those who did not fast, and strive to look at the plate to fasting, it was too tempting and appetizing look lean dish. Here and now we will add a few new knowledge about delicious meatless dishes.
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Tostados with pumpkin, spaghetti

Tostados with pumpkin, spaghetti

Tostados with pumpkin, spaghetti

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Wheat tortillas

Wheat tortillas

Wheat tortillas

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