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Kulebiak originates from Russia but it is also traditionally baked as one of the dishes to celebrate Christmas Eve dinner in Poland (vegetarian, with mushrooms and cabbage)). This meat Kulebiak version is popular as a lunch/dinner dish in eastern Poland. It is not hard to make using ready puff pastry sheets. Served sliced, hot or cold with a side of salad.
This soup represents comfort food at its best. It is delicious and full of nutrients. The recipe will produce a large pot of soup. It will freeze well (without the sour cream) and can be defrosted on the stove very quickly.
Experience the process of making Gravlax, a classic Scandinavian dish perfected over centuries. Choose to use only salt in the curing process to allow the natural taste of the salmon to shine through, creating a unique flavor profile that is both delicate and intense.
Make this soup once and you will be addicted to its delicate taste and light, yet filling content. Add more fresh ginger for a sharper taste or omit it all together for a very mild and smooth palette. The recipe is loosely based on an original French soup recipe (Potage Purée de Crécy). This soup can be stored in the fridge for up to one week and it freezes well.
Crepes with Farmer’s Cheese (Naleśniki (nah-lesh-NEE-kee) are light and filling. The recipe works every time and can be made the day before. You will love this as your breakfast or lighter supper meal. The assembled crepes can be stored in the fridge for a couple of days. They will taste great warm or cold. My …
