I have always associated white sausage with Easter. I used to prepare long, baked white sausage with horseradish and serve it with celeriac salad. Sometimes I add it to white borscht. In these dishes I use a raw white sausage.

Recently, I found ready-baked white sausages in the shop. On the same day, they went into my fridge and I thought about what I could prepare with them. It is best to buy something first and then look for the idea for a dish Mrugnięcie. This time I managed it. I quickly prepared shish kebabs with white sausages, bacon, dried plums, and onion. Rosemary was excellent seasoning for them.

This dish is excellent as a hot supper, but it could also be great for a summer barbeque. Don't forget to serve it with horseradish and prepare a light salad.

Ingredients (for 6 shish kebabs)
3 white sausages
1 onion
9 slices of bacon
18 dried plums


Crepes have always been my son's most favourite dish. With cottage cheese, yoghurt and a hint of chocolate sauce, such a huge amount of them disappear from his plate that I really wonder where he finds room for them. Apparently for crepes, my son has a separate place in his stomach. Recently, he has developed a liking for crepes with fruit jam. For my son, only the sweet version of this dish is edible. I would prepare crepes with spinach, nuts and feta cheese only for me.

Looking for inspiration for a new approach to sweet crepes I found a blog www.szczesliva.pl and there I discovered a great idea. I made crepes without any flour, but with ready-made semolina according to the recipe from this page. The crepes were very tasty, fluffy and were acclaimed as a culinary bomb.

In my opinion it is much easier to make the dough than for traditional crepes. Without using a blender they have a smooth texture without lumps, which means this recipe will be my favourite one for crepes.

Ingredients (10 creps):
340g of ready semolina
600ml of milk
2 eggs


"Only dead people don't lie", the second crime story by Katarzyna Bonda, encouraged me to read her other books. Recently, in order to catch up, I got hold of her first novel and I was not able to put it down.

In the "Nina Frank case" we meet the policeman Hubert Meyer and learn about his professional successes and the fact they do not match the failures in his private life. He isn't a common lawman who drives around in a police car. He doesn't shoot or arrest anybody; he is a perishingly intelligent and perceptive police psychologist-profiler, who has formulated a method for describing criminals.

The action of the novel unfolds in two parallel worlds. The first is Mielnik by the River Bug – a calm and idyllic village. Everybody knows each other. They shop in the same place and pray in the same church, and afternoon TV series are their only recreation. The second world is the dirty but seemingly shiny world of show business in the big city. Nina Frank – the most popular Polish serial actress – is the connection between the two worlds. She tells her story from beyond the grave through pictures from a diary. On the one hand we meet a beautiful woman who is as nice and saintly as the character of the nun she plays, but on the other hand we have a flurried girl who makes bad choices in a world full of alcohol, drugs and lovers. The desire to get something better than her mother's work as a librarian, the prospect of fame and money push her to get involved in dirty tricks, sins and scams. Like a moth that's flown too close to the flame, the young girl from a good home meets with disaster. Hubert Meyer has to help unravel the murder of this beautiful actress.


Today I have a proposal which is worth saving and using for Christmas. Alongside Herrings with onion and other tasty fish-cabbage dishes it will be a yummy decoration on the Christmas table. This salad with French mustard has a sweet-winy taste, the herrings are salty and the beetroots sweet and crunchy. Every sense will love this dish.

This salad has another advantage: you may prepare all the ingredients earlier. Baked beetroots may wait in the fridge and the herrings in mustard sauce are best the following day. It is important during the madness before Christmas preparations.

3 beetroots
200g of herrings
½ lemon
1 apple
2 dill pickles
1 spring onion
3 tablespoons of mayonnaise
1 teaspoon of French mustard
3 teaspoons of butter
1 tablespoon of olive oil
a fistful of minced parsley
2 teaspoons of honey


Halloween is coming and with it everything you can prepare with pumpkin and decorate with spiders, spider webs, bats and other creepy ornaments.

Today I would like to share with you a recipe for pumpkin muffins, which you may use on Halloween evening. A bit of white frosting and dark chocolate and your spider web is ready. For those of you who don't like this creepy day, pumpkin muffins could be an autumn dessert. I especially recommend them when it is grey, sad and cold outside. They are not very sweet, have a beautiful colour and due to the fruit stew they are moist and stay fresh for a long time.

The recipe comes from www.smaker.pl

Ingredients (18 muffins)
340g of flour
300g of brown sugar
0.5 kg of pumpkin without skin
200g of butter
3 eggs
1 teaspoon of baking powder
1 teaspoon of vanilla sugar
200g of fruit stew

© DomowyPatchwork - All Rights Reserved.

mapa strony