Chocolate Meringues

  • The original recipe made a circle/nest of the meringue.
  • I find individuals ones easier and more useful.
  • The sugar in the original was all icing sugar – I found this very hard to whisk up so if you can find caster sugar it is much easier to use.


  • 2 egg whites
  • 90g caster sugar
  • *
  • 15g icing sugar
  • 2 teaspoons of cocoa powder


  • Pre-heat the oven to GM2 – 150°C
  • Line a baking tray with baking paper
  • *
  • In a small dish mix the 15g of icing sugar and the cocoa powder.
  • *
  • Whisk the egg white until they are stiff.
  • Add the caster sugar and whisk until stiff again.
  • With a metal spoon fold in the icing sugar and cocoa mixture.
  • Place spoonfuls of the mixture onto the baking sheet.
  • You should get 6 or 8 meringues.
  • Place them in the oven for around 1hour 25 minutes.
  • Turn off the oven – you can keep them in there for an extra 15 minutes if required.
  • Leave the baking tray on a wire rack to cool completely.

Using the Meringues

  • These chocolate meringues are very useful for a variety of desserts.
  • They go well with sweetened yoghurt or yoghurt cheese.
  • They can be used with flavoured butter creams using rum or coffee or even more chocolate.
  • In England whipped double cream can be used.
  • In the glass dish above greek yoghurt was mixed with some sour cherry jam as the base and a dollop of the yoghurt was put on top of the meringue.
  • Try with chocolate budyń –– Polish custard.
  • They should be great with vanilla ice cream.


  • This dish was very popular in Victorian times in Britain.
  • It originated in India and was often served for breakfast.
  • It originated in India and was called – ‘khichari’.
  • It was started as a dish with rice, fried onion, lentils and eggs.
  • Over time, the lentils were left out and fish was added.
  • There are many different recipes  but they all include: boiled rice, fish (often smoked) and hard boiled eggs. Paprika, cayenne pepper or curry powder is added.
  • I made this whilst doing some research into old English recipes.
  • Everyone loved it and I thought that it would be a “hit” in Poland too.


  • 2 onions – finely chopped
  • 75g butter (do not stint on this)
  • 300ml of vegetable stock
  • 200g-250g long grained rice – boiled
  • 250g-300g smoked haddock
  • 3 – 4 hard boiled eggs – cut into quarters
  • 1 lemon – cut into quarters
  • 1 teaspoon ground paprika or cayenne pepper
  • Salt and pepper to taste
  • *
  • Flat leaved parsley to garnish


  • Poach the fish in the vegetable stock for 6 – 8 minutes.
  • Remove the skin and flake the fish.
  • Meantime melt the butter in a large frying pan.
  • Gently fry the onions till golden.
  • Add rice and a few tablespoons of the stock.
  • Add the paprika, stir and continue cooking.
  • Add the flaked fish and more stock if too dry.
  • Cook through for a few minutes.
  • Season to taste.
  • Serve in a large dish with hard boiled eggs and lemons around the side.
  • Garnish with flat leaved parsley.
  • Diners should squeeze lemon juice over their portion.


Gogiel Mogiel

  • Gogiel mogiel was for me a luxury dessert that my mother used to make.
  • She would whisk raw egg yolks with sugar for around 10 minutes until the sugar is all absorbed and the liquid is thick, pale and creamy.
  • Sometimes honey was used instead of sugar.
  • Nowadays it can be made much quicker using an electric whisk.
  • Mama would flavour this with a drop or two of vanilla essence.
  • Other flavouring can be cinnamon or rum.
  • It is served at room temperature or slightly chilled.
  • Whilst looking up recipes for this I have found that the name in some places has changed to gogel mogel or even the more Russian sounding kogol mogol.
  • *
  • Zabaglione (Italian) or sabayon (French) sound similar, where sweet wine is added and it is cooked slightly over a bain-marie.


  • 4 egg yolks
  • 1 tablespoon of caster or granulated sugar.
  • 2 – 3 drops of vanilla essence.


  • Whisk the yolks and sugar together until you have a pale, thick, creamy liquid.
  • Around 5 minutes with an electric whisk.
  • Add the vanilla essence and mix together.
  • Serve at room temperature or chill slightly.
  • *
  • Options 
  • Add a few drops of rum or a sprinkle of cinnamon.
  • *
  • Sprinkle grated chocolate on top when serving.

Vegetable Pancakes

  • These pancakes are the thick American style pancakes.
  • You can use most cooked vegetables cut into small pieces.


  • 250g plain flour
  • Pinch salt
  • 2 eggs
  • 200ml yoghurt
  • 150 – 200ml milk
  • 200g of cooked chopped vegetables
  • *
  • Sunflower oil for frying.

Vegetables – used 

  • Carrots
  • Whole green beans
  • Peas
  • Sweetcorn

Other suggestions 

  • Broccoli
  • Cauliflower
  • Chives (fresh)
  • Onions (fried in butter)
  • Peppers
  • Potatoes (boiled)


  • Beat the eggs, yoghurt and 150ml of milk together.
  • Mix the salt into the flour.
  • Add flour to the egg mix.
  • You are aiming for a thick batter – add more milk as required.
  • Chop all the vegetables into small pieces.
  • Make sure all the vegetables are dry.
  • Dry with a tea towel or kitchen roll as needed.
  • Mix the vegetables together.
  • Mix the vegetables into the batter.
  • *
  • Heat the oil in a frying pan.
  • Fry tablespoonfuls of  the mixture on both sides.

Serve with chopped chives or the green parts of spring onion.

Served here with tomato sauce.

Vintage Pyrex plates

Tuna Salad with French Beans

  • One of my friends from Leeds came round yesterday with freshly picked produce from her allotment.
  • Green & Purple French beans were amongst them.
  • I topped and tailed these and steamed them.
  • Sadly the beautiful purple ones loose their colour and are just a slightly darker green than the others.
  • I served some of them with buttered dried breadcrumbs – à la Polonaise and
  • Used the rest, cold, in this tinned tuna salad with other ingredients I had in my store cupboard and freezer. 
  • The proportions are not so important.


  • 1 tin of tuna chunks- in brine or oil
  • Crisp lettuce leaves 
  • Steamed French beans
  • Cooked peas
  • Cooked sweetcorn – frozen or tinned
  • 2 hard boiled eggs
  • Juice of 1 lemon
  • 2 tablespoons of mayonnaise
  • Salt & Pepper to taste


  • Chop the French beans into small pieces.
  • Mix these with the peas and sweetcorn
  • Drain the tuna from the brine or oil and break up the chunks.
  • Mix the tuna with the cooked vegetables.
  • Add the lemon juice and mayonnaise and mix well.
  • Season to taste.
  • Shred the lettuce leaves.
  • Arrange lettuce leaves over a large plate plate or a shallow bowl.
  • Place the tuna mixture on top of the lettuce leaves.
  • Chop the hard boiled eggs into small pieces and sprinkle these over the top of the tuna mixture.

Dutch Cold Dish & Other Salads

I recently returned from a trip to The Netherlands to visit my friend again.

I always have a great time visiting different parts of the country and enjoying the wonderful hospitality.

One dish I have had many times is Koudeschotel – this translates as Cold Dish.

I think it is a sort of  “posh cousin” to  several Polish cooked salads such as Potato Salad and Mixed Vegetable Salad.

It is often made in large quantities as the centrepiece in a buffet meal.

There is a central mound made with boiled potatoes mashed with mayonnaise, onions, peas, carrots and cooked meat like chicken, pork or beef.

This is then decorated with items such as hard boiled eggs, gherkins, silver-skin onions, prawns or shrimps, asparagus, tomatoes, cooked or smoked meats and dusted with a little sweet paprika.


The koudeschotel on my arrival from England this year.

If the central mound is made without meat it is sometimes called Huzarensalade – Huzar’s Salad.

Ingredients – for the central mound

The original recipe  was for a large amount suitable for a big party – I have scaled it down.

  • 1 Kg of cold boiled potatoes
  • Around 200ml of mayonnaise – real full fat is best
  • 100g of cooked peas
  • 1 large onion chopped fine
  • 2 boiled carrots – diced
  • 200g of cooked chicken, pork or beef – shredded (meat used to make soup or stock is good)
  • Salt & pepper to taste


Many supermarkets and delicatessens in The Netherlands sell this mixture ready made.


  • Mash the potatoes with the mayonnaise.
  • Add the peas, carrots, onion and meat and mix well.
  • Season to taste.

  • Arrange the mixture in the centre of a serving plate.

Decorate with a selection of the following:

  • Hard boiled eggs – sliced or quartered
  • Gherkins – small or large ones sliced
  • Silver-skin onions
  • Cooked prawns or shrimps,
  • Cooked asparagus spears or slices
  • Tomatoes – quartered
  • Cooked or smoked meats – chopped or in little slices
  • Dusted with a little sweet paprika.

Now is the time to be a little creative with the decoration – I tend to do rows of the different ingredients and dust with sweet paprika at the end.

(For smaller gatherings sometimes the mixture is placed in a bowl and the eggs and gherkins etc are just placed on top)

Other Salads

One day we went to a neighbour’s house for a BBQ and koudeschotel was one of the dishes served with the grilled meats.

We were also served the following two lovely salads –

Cabbage & Pineapple Salad


  • Small white cabbage
  • 8 rings of fresh or tinned in juice pineapple
  • 50 – 80g of raisins


  • Soak the raisins in pineapple juice for at least 30 minutes
  • Shred and chop the cabbage
  • Chop the pineapple rings into small pieces
  • Mix the cabbage, pineapple and the raisins in juice together

Salad with Smoked Salmon & Capers


  • Crunchy lettuce such as Cos or  Little Gem – I used a Red Little Gem
  • 100g Smoked Salmon
  • 2 or 3 sticks of celery – finely sliced
  • 1 tablespoon of capers
  • 100g of cooked small sized pasta
  • Juice of half a lemon
  • Ground black pepper


  • Hand tear the lettuce into medium sized pieces.
  • Chop the smoked salmon into small pieces.
  • Mix the smoked salmon, capers and pasta together and
  • Mix this with the lettuce.
  • Pour the lemon juice over this and mix.
  • Season with black pepper.
  • Extra salt should not be needed because of the capers & smoked salmon.


You could serve this as a starter using a few lettuce leaves as a bed on each plate with the smoked salmon mixture in the centre.

Salads with a Hint of Breakfast!

Having written several posts recently with different ideas for breakfasts,  I started to think about how to use some of these ingredients such as smoked bacon & eggs in salads.

Version 1 with lemon juice


  • 1 iceberg lettuce
  • 1 cucumber
  • 4 hard boiled eggs
  • 250g smoked bacon
  • Lemon juice
  • Chives to garnish
  • Salt & pepper to taste


  • Cut the lettuce into shreds with a sharp knife.
  • Peel the cucumber or part peel in stripes lengthwise.
  • Chop the cucumber into small pieces.
  • Chop up the hard boiled eggs into small pieces.
  • Chop up the bacon into small squares and fry without extra oil until all the fat has come out.
  • Use kitchen roll to soak up the excess fat and leave to cool completely.
  • Mix all the ingredients together
  • Add salt & pepper to taste.
  • Add the lemon juice and stir.
  • Add chopped chives to serve.




Version 2 with soured cream

  • 1 iceberg lettuce
  • 1 cucumber
  • 4 hard boiled eggs
  • 250g smoked bacon
  • Lemon juice
  • 2 -3 tablespoons of soured cream
  • Salt & pepper to taste
  • Chives to garnish


As version 1 with the addition of the soured cream at the end.


Version 3 with tomatoes

  • 1 iceberg lettuce
  • 1 cucumber
  • 4 hard boiled eggs
  • 250g smoked bacon
  • 20 cherry tomatoes
  • Lemon juice
  • Chives to garnish
  • Salt & pepper to taste


As version 1 with the addition of the chopped cherry tomatoes.




Served in 1930s Glass Dishes



On a super, short holiday in Gdańsk just before Easter, I had several delicious breakfasts in a restaurant in the Old Town called Gvara- the name is based on the Polish word gwara which means dialect (Polish does not have the letter v !).

Two of the breakfasts were waffles served with savoury toppings. First with smoked bacon and eggs and then with fried onions, red peppers and spinach – topped with a poached egg – I was converted!

On my return I had to recreate these lovely dishes!

On previous visits to Poland I have always been surprised to see how popular waffles (gofry in Polish – from the French  – gaufres) are.

These waffles, which are often sold on street stalls or at fairs are usually sweet with the addition of sugar and jams etc.

A Short History of Waffles

In ancient times the Greeks cooked flat cakes, called obelios, between hot metal plates.

Over time they became popular throughout medieval Europe, the cake mix, a mixture of flour, water or milk, and often eggs, were also cooked over an open fire between iron plates with long handles.

Paintings from the 16th century by Joachim de Beuckelaer, Pieter Aertsen and Pieter Bruegel show waffles being cooked.

The word waffle first appears in the English language in the 18th Century – it comes from the Dutch wafel & Middle Dutch wafele – the word for a wafer.

Originally they were made without a  raising agent.

Nowadays waffles are made from a batter with yeast or baking powder (invented by the English chemist Alfred Bird in 1843)and are cooked between two patterned plates.

In some versions, the waffles are thin and more crispy – more biscuit like.

Early waffles were unsweetened or sweetened with honey and sugar-sweetened waffles were expensive.

By the 18th century, the expansion of Caribbean plantations had cut sugar prices in half and recipes abounded with much use of sugar.

Making Waffles

I bought an electric waffle maker, which makes thick waffles. It is by Salter and I am very pleased with it.

Baking Powder Waffles

This recipe is based on the one in the recipe book that comes with waffle maker.

I used whole milk and found this worked very well.

Other recipes I looked at used buttermilk, so I tried this with a yoghurt & milk mixture – they tasted okay but the mixture escaped out of the maker quite a bit – so there was a lot to clean up.


  • 250g plain flour
  • 2 tablespoons of granulated sugar
  • 4 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2 egg
  • 90g of butter
  • 350ml of whole milk


This amount made eight waffles in my maker.

It is best to make all the waffles at once and either keep them warm in a low oven or you can pop then in a toaster later.

  • Mix the flour, salt, sugar and baking powder together in a bowl.
  • Melt the butter.
  • Beat the eggs until they are fluffy.
  • Add the eggs and then the milk to the flour mixture and mix well.
  • Add the melted butter to the mixture and mix well.
  • I made the waffles as per the instructions of the waffle maker.
  • Pre-heat the maker for around 5 minutes.
  • Brush some oil or butter onto the plates for the first batch.
  • Use a ladle to pour on the mixture – filling the plate till around 3/4 full.
  • Cook for around 5 minutes – all steam should have finished being given off by now.

Yeast Waffles

The batter is left to rise overnight.


  • 100g butter
  • 400ml milk (whole or semi-skimmed)
  • 360g plain flour
  • 1 tablespoon granulated sugar or honey
  • 1 tablespoon salt
  • 1 tablespoon dry yeast
  • 1 teaspoon salt
  • 2 eggs


This amount made around eight waffles in my maker.

You can make all the waffles at once and either keep them warm in a low oven or you can pop then in a toaster – with this yeast batter you can stagger the timing a little if you do not want to make them all at once.

  • In a saucepan melt the butter.
  • Add the milk and heat up the mixture.
  • Leave to cool to hand heat.
  • In a bowl mix the flour, sugar (or honey), yeast and salt.
  • Whisk the eggs till frothy.
  • Add the eggs to flour mixture.
  • Add the cooled butter/milk mixture.
  • Cover the bowl with cling film and leave in the fridge overnight.
  • As above, I made the waffles as per the instructions of the waffle maker.
  • Pre-heat the maker for around 5 minutes.
  • Brush some oil or butter onto the plates for the first batch.
  • Use a ladle to pour on the mixture – filling the plate till around 3/4 full.
  • Cook for around 5 minutes – all steam should have finished being given off by now.


Toppings for the Waffles


Bacon & Eggs

  • Grill or pan fry, without oil,  some smoked bacon rashers.
  • Soft fry or poach eggs.
  • Pour some maple syrup on the waffles
  • Place some rashers of bacon on the waffles
  • Top with the egg.


Fried onions, red peppers, spinach & egg


  • Onion – around 1/2 per waffle
  • Red pepper – around 1/2 per waffle
  • Fresh spinach – a large handful per waffle
  • 2-3 tablespoons of butter – depending on how much you are making.
  • Salt & ground black pepper to serve.


  • Slice the peppers into long strips
  • Blanch the peppers with boiling water and leave for at least 15 minutes.
  • Use a deep frying pan with a lid (a glass one is best).
  • Melt the butter in the pan on a gently heat.
  • Slice the onions into strips and fry gently in the butter till soft and golden.
  • Dry the peppers and add these to the onions and cook gently with the lid on for some of the time.
  • Put the spinach on top, put on the lid and allow it to cook in the steam.
  • Take off the lid, stir and cook off  excess liquid.

  • Place some onions, peppers and spinach a waffle.
  • Season with salt & ground black pepper
  • Top with a soft fried or poached egg.

Bean Salad

Bean Salad with Apple & Hard-boiled Eggs

As I was trying out some herring salads I came across the following mixture which worked so well together.  I decided it would make a good salad mixture on its own.

Originally this would have been made with soaked and then boiled haricot beans  – for ease I use a tin of baked beans from which the sauce has been washed off.


1 tin of haricot beans (tinned beans (410g) with the tomato sauce washed off , rinsed and patted dry).

1 thinly sliced then chopped onion

2 chopped (red skinned) apples

3- 4  chopped hard-boiled eggs

2-3 tablespoons of  mayonnaise ( full fat is the best here)

Salt & pepper to taste






Prepare all the ingredients

Mix all the ingredients together in a large bowl.

You can sprinkle chopped flat-leaved parsley on top when serving.






Herring Salads

Salted herrings are very, very popular in Poland, they have been a staple in Northern Europe since Medieval times as this was the way to preserve and transport fish – usually in barrels.

Śledź is the Polish word for herring.

Matjes herrings (matjasy in Polish) are young herrings which are caught throughout May and June before they start spawning in July.

The way that they are prepared originated in The Netherlands and the name comes from the Dutch word maagd which means maiden(because they are young fish).

Often you will see the phrase à la matjas – this means that they are in the style of the matjes herring but they will be a slighty older fish and not as expensive .

Salted herrings need to be soaked, often for up to 24 hours, in water to remove some of the salt.

I have used already prepared à la matjas herrings and I think they are still too salty – so I take the fillets out of the oil they are packed in and put them in milk for 10 to 15 minutes (you can do longer) and then pat them dry and slice them.


These herring salads are often served as an hors d’oeuvre (zakąska in Polish – something to bite after), appetizer, entrée or starter.

They are usually one of the dishes served at Wigilia (Christmas Eve).

Thinly sliced onions are a must to serve with the herrings!

Simple Herrings 1


  • Thinly sliced herrings
  • Thinly sliced onion
  • A little lemon juice

Simple Herrings 2


  • Thinly sliced herrings,
  • Thinly sliced onion
  • Chopped gherkins (ogórki).
  • A little liquor from the gherkin jar

Simple Herrings 3


  • Thinly sliced herrings,
  • Thinly sliced onion and
  • Sliced (red skinned) apple
  • A little lemon juice

Herring Salads

The dressings used are: lemon juice, mayonnaise (full fat is best here), soured cream and horseradish – on their own or as a mixture.








I have not given quantities – exact amounts are not critical.

Herring & Apple Salad


  • Thinly sliced herring
  • Thinly sliced onions,
  • Chopped (red skinned) apples
  • Dressing

Herring & Potato Salads

The following salads are variations on  classic Polish potato salads.

Herring, Potato & Gherkin


  • Thinly sliced herring
  • Thinly sliced onions
  • Cold boiled or steamed,chopped potato,
  • Chopped gherkins
  • Dressing


Herring, Potato, Gherkin & Hard-boiled Eggs


  • Thinly sliced herring
  • Thinly sliced onions
  • Cold boiled or steamed,chopped potato,
  • Chopped gherkins
  • Chopped hard-boiled eggs
  • Dressing


Herring, Potato & Peas


  • Thinly sliced herring
  • Thinly sliced onions
  • Cold boiled or steamed, chopped potato,
  • Cooked peas
  • Chopped hard-boiled eggs
  • Dressing

Herring, Potato, Peas & Hard-boiled Eggs


  • Thinly sliced herring
  • Thinly sliced onions
  • Cold boiled or steamed, chopped potato,
  • Cooked peas and dressing
  • Chopped hard-boiled eggs
  • Dressing

Herring, Apple, Bean & Hard-boiled Eggs

When I first saw this recipe I was not sure how the beans would go with the rest of the ingredients.  Having tried it,  I think the taste combination is wonderful!


  • Thinly sliced herring
  • Thinly sliced onions
  • Chopped (red skinned) apples
  • Haricot beans  – tinned beans  with the tomato sauce washed off , rinsed and patted dry
  • Chopped hard-boiled eggs
  • Dressing

Chopped parsley & chives

All of the salads can have chopped flat-leafed parsley and/or chives sprinkled on top.


Updated April 2020