4 Golden Delicious Apples

2 ½oz (75g) butter

4 veal chops with bone – 7oz each(200g)


2 tablespoons Calvados

¾ cup (6oz/200ml) heavy cream

Core and peel apples. Quarter and then cut each quarter into three pieces.

Melt half the butter in a pan and fry each apple piece, both sides, for about 5 minutes each side. In the mean time, season the veal chops with salt and pepper. Fry in a separate pan for 5 minutes each side. Transfer veal chops and apples to a serving platter. Pour Calvados into the pan used to fry the veal chops. Cook until the alcohol evaporates and scrape the pan with a wooden spoon.

Add the heavy cream to the pan and stir until combined. Pour the sauce over the veal chops and apples.






200g (7oz) salted, softened butter
1 garlic clove, crushed
1 large handful of Chanterelles
salt to taste

Fry Chanterelles with garlic over a low-medium heat using a small knob of the butter
for about 5 minutes. Stir occasionally and add a pinch of salt to season. Add fried mushrooms to a food processor or blender with the remaining butter and whisk until smooth. Transfer to a serving bowl and chill for about 30 minutes before serving.


Delicious sauce for “Potato Pancakes” or “Buckwheat”


25g salted butter
200g (7oz) Chanterelles
2 garlic cloves, crushed
1 teaspoon dried thyme
1 tablespoon fresh thyme leaves
200ml (7oz) light cream
salt and white pepper to taste

Melt the butter in a large pan over medium heat and add the mushrooms. Stirring occasionally, cook for about 15 minutes. When mushrooms begin to brown, add the garlic, dried and fresh thyme and plenty of salt and pepper.

Fry for a couple minutes before adding the cream. Turn the heat down and simmer for 7-10 minutes to allow the sauce to thicken and reduce. Remember to stir the sauce often to avoid sticking to the bottom of the pan.



Nalewka is a traditional Polish alcoholic beverage similar to medicinal tinctures. It is usually 40-45% ABV (sometimes as strong as 75%), and is made by maceration of various ingredients in alcohol, usually vodka or neutral spirits.                                   


3.5 lb Blackcurrants

1.5 lb Sugar

0.5 l (17oz) Neutral Spirits 95% ABV (Rectified Alcohol)

0.5 l (17oz) Vodka 40% ABV

Rinse blackcurrants, dry and remove all branches and stems. Mash the fruit with a potato masher or puree using a food processor or blender. Do not puree until smooth. Some fruity bits should remain. Place fruit in a jar and cover with sugar and neutral spirits. Set aside for 2 weeks.

After 2 weeks, remove the liquid (“Nalew”) and place in another jar. Close tightly and set aside. Add vodka to the macerated fruit. Set both jars aside for 4 weeks.

Collect the alcohol from the fruit jar and combine with the “Nalew”. Filter the combined liquids using a cheesecloth, then divide into several bottles and set aside for 6 months.

Enjoy the taste and medicinal powers of Blackcurrants!





25 g fresh yeast

 100ml/3½ oz milk

 1tbsp vanilla sugar( ½ tsp vanilla extract)

250g/2cups plain flour

2-3 tbsp sour cream

125g(1 stick and 1 tbsp) butter

pinch of salt

3 cups/14oz blueberries


Combine yeast with lukewarm milk and vanilla sugar in a large bowl and mix well. Add the rest of ingredients(except blueberries) and mix it until comes together in a ball. Knead for a few minutes until dough comes cleanly away from your hand. Put aside in a warm place until the dough rises to the top of the bowl.

Preheat the oven to 350 F(180C)

Take the ball of dough out of the bowl and place on the floured work surface. Knead it again,dusting with flour regularly to stop from sticking,then roll the dough out as thin as possible. Use the knife to cut the dough into triangle shapes (3-4inches at their base and 5-5 ½ inches tall).

Place 1tsp of blueberries mixed with ½ tsp of sugar on the shortest side of triangle and roll the edge over the top of the filling. Keep rolling the dough until you get to the end and then bend the ends slightly to create a crescent shape/“rogalik”.

Place the “rogaliki” on the baking tray lined with parchment paper and bake in the oven for 45 minutes.



( recipe for Summer grilling)


600g/1.3lb boneless pork neck
 150g/0.33lb smoked bacon
 20pc Savoy cabbage leaves
 1 apple
 200g/0.44lb sour cherries (pitted)

Dry Marinade:

5 tbsp olive oil
 ½ tbsp marjoram
 1 pinch salt
 1 pinch ground black pepper
 1 pinch dry thyme

Prepare pork and fruit a day ahead: Slice pork very thin and marinate overnight in refrigerator. Cut apple into small squares and pit sour cherries.

Next day: On each piece of smoked bacon lay one thin slice of pork. Follow with apple pieces and sour cherries in the center of each slice. Roll tightly. Place each roll in the center of a cabbage leaf and wrap tightly. Grill for 20 minutes.

Cinnamon Apple Bake

Cinnamon Apple Bake


6-8 Mackintosh or any good cooking apples

1-1¼ cups raisins(150-200g)

1 cup soft light brown sugar + extra for sprinkling

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

2 ¼ -3 cups cooked pudding rice(400-500g)

1 cup(250ml) light cream


Preheat the oven to 350F.

Put the chopped apples in a bowl with the raisins ,sugar,cinnamon and nutmeg and mix together. In the bottom of the baking dish place the one third of the apples,then place a thin layer of cooked rice. Follow with another layer of apples and another of rice.

Finish with the final layer of apples.

Bake in the oven for 30 minutes, then pour the cream over the top and sprinkle with more brown sugar. Bake for another 20 minutes.

Pipping hot,straight from the oven taste the best!

Maltese Sauce

Maltese Sauce


2 oranges
1 lemon
1 spoon currant jello
½ cup port
1 tspn sugar
pinch of ginger
¼ cup mustard

Mix port with juice and rind from lemon and oranges. Add currant jello,
ginger, salt, and sugar and bring to a boil. Cool slightly and mix mustard in
well. Refrigerate for one hour.

This sauce works well with all cold meat dishes!



(viscous fruit dish- served warm or cold)


2 tablespoons potato starch

1 ¾ cup water

3 ¼ cup fresh raspberries or gooseberries + extra for decorating

½ cup superfine sugar

juice from ½ lemon

½ cup heavy cream for whipped cream


Potato starch mix with half amount of water. The rest of the water boil in sauce pan and then slowly pour “water and starch mix” into it.

Boil this liquid for a few minutes until gets thicker. Remember to mix it all the time with the wooden spoon. 

Mix together berries and sugar in a blender, add lemon juice if you use raspberries butadd 1 teaspoon of vanilla extract, if using gooseberries.

Remember to use blender gently and leave some pulp.

Now pour fruits into thickened water, boil again for about 1 minute.

Cool it and serve it with additional fruit and whipped cream.


Coffee Cream

Coffee Cream


3.5oz (100g) butter
5 tablespoons sugar
1 tablespoons instant coffee
½ cup milk
1¼ cup powdered milk

1.Cut the butter in small cubes and place them in a sauce pan. Add sugar,coffee and milk.

2.Heat it up while stirring until butter will melt and everything will blend really well.

3.Cool this mixture and then stir in powdered milk

4.Keep it cool in refrigerator for at least 1 hour.

  You can spread coffee cream on the waffles, on top of sugar cookies ,on pancakes or use it as a filling for any cakes.

Apple Tart

Apple Tart


Dough: 6 oz flour
pinch of salt
4 oz warm butter
1 egg yolk
3 tablespoons cold water

Filling: 4 oz butter
3.5 oz sugar
1 egg
1 egg yolk
4 oz chopped almonds
2 teaspoons flour
20 oz sweet apples, thinly sliced with skin on
sugar for decorating
¼ teaspoon cinnamon
¼ teaspoon ground cloves

Preparing Dough: In a medium bowl mix flour and salt. Add butter,egg yolk and water. Knead for a few minutes and wrap in a plastic foil. Refrigerate for at least 1 hour.

Filling: In a medium bowl mix butter with sugar until mixture will be soft and silky. Gradually add 1 egg and 1 egg yolk. Mix 2 tablespoons of flour with chopped almonds and then together with the rest of the filling.

Using a 9-inch baking sheet or pizza pan,roll out the dough to a 10- inch circle. Fold the doughand transfer it to your dish. Leave the ends hanging over the edges. It's good to poke the dough with fork and keep it in refrigerator for ½ hour before baking it.

Preheat the oven to 400F.

Transfer filling in the middle of the dough and spread it evenly around,then place apples on top. Put apples in circles overlapping each other(starting from the edges,finishing in the middle). Sprinkle with cinnamon and cloves.Working around the outside edges, carefully fold the dough up and over the apples,overlapping each fold, leaving the center of the tart open. Bake on the middle rack of the oven for 15 minutes ,until filling start to get brownish shade. Lower temperature to 350F and bake for another 10 minutes. Sprinkle tart with sugar and bake again for 10 minutes or until sugar will caramelize and apples are tender. Serve with whipped cream or ice cream.

Sorrel Soup

Sorrel Soup


½ gallon vegetable or meat broth
1 bunch sorrel ( 14oz )
1 bunch dill
2 oz butter
1.5 oz grated skinless walnuts
1 oz grated horseradish
2 boiled egg yolks
½ cup sour cream
½ oz flour
salt,pepper,sugar,soup seasoning to taste

Thoroughly wash sorrel and dill. Remove sorrel leaf ends and chop sorrel and dill together. Melt butter in a large frying pan. Add sorrel leaves and fry for a few minutes over medium heat stirring occasionally. Set aside to cool and blend to a puree using food processor(blender). Add walnuts to the sorrel puree. Add grated horseradish and mashed egg yolks. 

Cook together for a few minutes. Mix sour cream and flour together and add to the soup to thicken. Season with salt and pepper. Add a pinch of sugar to offset the sour taste. Serve with hard boiled egg halves.

Lithuanian Cold Soup

Lithuanian Cold Soup


3 young beets with leaves
1 radish
2 medium cucumbers
1 bunch dill
1 buttermilk
6 teaspoons cream
1/2 cup vinegar
1 clove garlic, crushed
salt, pepper, and sugar to taste
A couple of hard boiled eggs, peeled

Serves approximately 10.

Grate beets and cut beet leaves and stems. Boil in a small amount of water and vinegar. Reduce heat to low and cook for 10 minutes. Let stand until cool. While beets cool grate radish and peeled cucumbers. Chop dill. When beets have cooled, add radish, cucumbers, dill, buttermilk, cream, vinegar, and garlic. Add salt, pepper, and sugar to taste.

Cut hard boiled eggs into quarters. Place a few pieces in each bowl and add soup.

Potato Dumplings

Potato Dumplings


  • 3 lbs potatoes
  • 6 oz of bacon
  • 1 large onion
  • salt
  1. Boil 1 lb of potatoes with the skin, then peel off the skin and mash them.
  2. Peel, wash, and grate 2 lb of raw potatoes using a small grater. Drain the excess water using a cheesecloth. Wait until starch accumulates at the bottom of your dish and collect it. Add this starch to the grated potatoes.
  3. Mix all potatoes (boiled and raw) together and add salt to taste to complete the mixture.
  4. Form round or oblongated dumplings. Boil them in small batches in lightly salted water for
    4-6 min (or until they appear at the surface). Serve with finely chopped, fried onions.

Buckwheat Blinis

Buckwheat Blinis

Let rise at least 1.5 hours.  Leaving to rise overnight will make blinis even better.

Serve with smoked salmon, sour cream, and fresh dill.


1 1⁄2 cup milk

4 tspns (1/2 stick) butter, cut into 8 pieces

3/4 cup all-purpose flour

1⁄2 cup buckwheat

2 tbspns sugar

2 tspns “active dry yeast”

1⁄2 tspn salt

3 large eggs, lightly beaten


Heat milk and butter on a small flame until butter has melted.  Mix together flour, buckwheat, sugar, yeast, and salt.  Pour milk and butter into flour mixture.  Cover with saran wrap and let rise in a warm place a minimum of 1.5 hours until doubled.  Mix in beaten eggs with a whisk.  

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 20 seconds and remove to a plate or baking sheet. Lay each blini out flat and place parchment between each one. Continue until all batter is gone.  Place blinis in oven to keep warm.




8 tbspn (80g) Roasted Barley
8 tbspn (10g) Hops
200g sugar (white or brown)
2g fresh yeast
1/8 tspn lemon juice

1. Bring 5 liters of water to boil (1.32 Gallon) in a large pot. Add roasted barley and hops to the boiling water and keep on low heat for at least 15 minutes, stirring occasionally. Brew will foam like real beer, but it will dissolve.

2. Remove from heat and wait until the brew cools to a lukewarm temp.

3. Pour some of that liquid to a glass and add 2g of fresh yeast. When yeast dissolves, add this mixture back into the pot.

4. Add 200g of sugar and 1/8 teaspoon of lemon juice (to counter the sweetness) and stir.

5. When sugar is completely dissolved, strain it using strainer or cheese cloth. Brew is complete.

Now we allow for Fermentation (3-4 days)

6. Pour all the liquid into plastic bottles, leaving room at the top (1⁄4 of the bottle height), squeeze air from the bottles (carbon dioxide will be produced and it will need that room). Bottles should be sealed tight. Store at room temperature, away from the sun.

7. After 24 hours, open bottles very carefully one by one, letting out the excess air. Squeeze once more and store in a cool place for the next few days.

8. Before drinking this delicious, fuzzy and healthy drink, cool in refrigerator for few hours. Brew is best served cold.

Old Fashioned Pretzels

Old Fashioned Pretzels


1 ½ cups warm water
1 tbspn sugar
2 tspns salt
2 tspns dry yeast
22 oz flour
2 oz unsalted, melted butter
veg. oil for pan
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp water

Combine water, sugar and salt in the bowl and then sprinkle the yeast on top. This mixture willneed to stay in the warm spot for few minutes,until yeast will start to foam.

Add the flower and butter and either using mixer or your hands, knead the dough until smooth and pulls away from your fingers. Remove the dough, clean the bowl, oil it and then return the dough back ,cover and let it stand in the warm place until will double in size(around 1 hour). Turn the dough out onto oiled work surface(it will prevent stickiness),divide into equal pieces (8-12). Roll out each into long rope(20-24 inch). Make “u” shape and cross the ends trying to make shape of pretzels. Boil 10 cups of water with baking soda in a large saucepan. Each pretzel boil in that mix for about 30 sec. Remove from the water and place them one by one on oiled baking sheet using spatula. Brush them with yolk and water mix, sprinkle with salt, sesame seeds, sugar, poppy seeds, sunflower seeds. Preheat oven to 450 F and bake for 12 minutes or until golden brown.


Figure Eight for Beer

Figure Eight for Beer


1 cup flour
7 tbspns butter
2 tspns sour cream
1 egg
pinch of salt
crushed sunflower seeds


Cut butter into flour.  Add egg yolk, sour cream, and salt.  Knead into dough and refrigerate for 1 hour.  

Preheat oven to 400 F.

Roll out dough and cut into thin strips.  Shape each strip into a number eight and brush with egg white.  Place onto greased cookie sheets and sprinkle with crushed sunflower seeds.  Bake 12-15 minutes until golden in color.

Stuffed Cabbage

Stuffed Cabbage


  • 1 lb of good quality pork meat (ground)
  • 1 - 2 slices of fried bacon (optional)
  • 1 egg
  • 1 onion
  • 1 cup of semi-cooked rice
  • 1 head of cabbage(about 3 lb)
  • salt, pepper, garlic
  1. Remove core from cabbage and immerse head in boiling water to wilt leaves, about 10 minutes. Remove from water and drain. Remove large leaves. Cut out large vein from each with triangular cut.
  2. Ground pork mix with a little of fried bacon.
  3. Add fried onion and one egg(to keep the mix together),1 cup of semi-cooked rice, salt and pepper for taste,mix ingredients until combine.
  4. Wrap the mixture into the cabbage leaves and place all rolls tight in the dish, seam side down.
  5. Add some chicken broth over cabbage rolls and one bay leaf and cover whole thing with unused or broken leaves(to prevent burning).
  6. Cover with foil and bake in 400 F for around 90 min.


  1. 1lb tomatoes(skin peeled) and 2 small onions(chopped) should be fried in clarified butter.
  2. Stir in sour cream.
  3. Mix well and serve warm on top of your rolls.

Glorious Fall Plum Tart

Glorious Fall Plum Tart



  • 6 oz of baker’s cheese
  • 4 tbsp of sunflower oil
  • 2 tbsp of honey
  • 1 egg
  • 12 oz of light wheat flour
  • 1 envelope of baking powder
  • 3 lb of plums


  • 4 oz of cold butter
  • 4 oz of ground hazelnuts
  • 3 tbsp of honey
  • 1 tsp of cinnamon
  • extra butter for buttering sheet
  1. Mix the baker’s cheese with oil, honey and either milk or egg. Combine the flour with baking powder and add this slowly to your cheese mixture to form the dough.Wrap the dough in saran wrap and put it into the refrigerator for about 1 hour.
  2. After 1 hour you can thinly spread the dough onto a buttered baking sheet. Cut the plums in half, discard the pits and neatly arrange the halves on top of the dough.
  3. Now is the time to prepare the topping: Mix the cold butter with hazelnuts, honey and cinnamon. Crumble this on top of the plums.
  4. Put the tart into the heated oven(400F) for 30 – 45 min. until plums are soft.