There’s more to see...
Sign up to discover and save different things to try in 2015.
Visit Site

Related Pins

moje pasje: Domowa wiejska wędzona kiełbasa

Polish Kielbasa Wiejska (Polish Wiejska Sausage)

A warm, stick-to-your-ribs bowl of Bigos (a traditional Polish cabbage "Hunter's Stew"). Tradition polish cabbage dish- a vegetarian version of it with dry plumbs and deep fry panir cheese cubes.

Chłodnik from Scratch – Polish Cold Yogurt Soup with Beets

BAYADERKA- food recipes and photos. Blog kulinarny. pomysły na ciasta, desery i inne.: Mazurek limonkowy/ Polish Easter cake ''Mazurek''

Bialy Barszcz (Polish White Borscht) The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. This recipe first appeared in our April 2012 issue along with Melissa Pasanen's story Easter Comfort.

Faworki | Caketime

  • Gabriella Ortmann

    Too bad that recipe is not in English!!!

  • Karen State (peppermint & plaid)

    I was able to hit translate at the top....there was a Google option to select a language. This link should be the translation. http://caketime.blox.pl/201...

  • paula elisa

    en mi país esos se llaman "calzones rotos"...mmmm

  • Kenneth Wall

    Here's the English version. Ingredients: for about 75-80 medium faworków about 2 cups flour 1/2 teaspoon baking powder 1 tablespoon granulated sugar 3 egg yolks 1 whole egg 2 teaspoons vinegar 1 teaspoon of spirits 2 tablespoons sour, thick cream plus cooking oil, sugar powder for sprinkling Design In a bowl, mix about 1.5 cups of flour, powdered sugar and baking powder. Add the egg yolks, egg, alcohol, vinegar and cream. The whole mix with a spoon and then knead by hand (or with a food processor) minimum In a bowl, mix about 1.5 cups of flour, powdered sugar and baking powder. Add the egg yolks, egg, alcohol, vinegar and cream. The whole mix with a spoon and then knead by hand (or with a food processor) at least 15 minutes. During kneading gradually dosypywać rest of the flour-dough should be brief, but tender and moist (but can not stick to your hands). It may be that we do not use all the flour, or will it too little, depending among other things on the size of eggs and flour moisture. Divide kneaded dough in half. Roll out very thinly on a lightly floured pastry board. Striker wheel or knife to cut strips, divide them into smaller pieces, cut in the middle of each strip and shape . Fry in a well-heated oil * (about 170-1750C) on both sides of glowing color (about 2 minutes per side). Put on paper towel to drain off the fat. The entire procedure was repeated with a second portion of dough. Ready caddis sprinkle generously with powdered sugar. Enjoy :) * In thrown into fat should almost immediately come to the surface, start to "swell" and

Yummy Polish Cake with a Custard and Whipped Cream Filling!!

Polish sourdough bread

Potato and aged white cheddar Pierogi.