Fish is a wonderful source of high quality protein and many valuable nutrients, eaten twice a week, fish has a positive influence on our health and mood.
Sweet and juicy strawberries are one of the most loved fruit.
They are very aromatic, they have beautiful, intenvice, dark purple color and what's the most important – they are very healthy.
Many of us think about it once we open our eyes in the morning. We cannot imagine a day without it.
Dishes with asparagus guarantee excellent taste and also a source of valuable nutrients.
Boletus is ground mushroom with big fructification. It has got semicircle hat, which is beefy and is dry on the top.
Apple is a symbol of health, fertility, love and also temptation.
Sour rye soup – żurek, żur – an unusual soup, which thanks its intense, sour taste to soured rye flour.
In France - moules, Spain - mejillones, Holland - mosselen, Poland – mule, English – mussles - are small, longitudinal mollusc which are very delicate in the sensation of taste. With their usage we can prepare wholesome and sublime meal, which will please the most refined taste.
During family dinner, elegant party or evening with friends, presence of a glass of wine makes any occasion greater.
Fish is classified as functional foods, which refers to products providing beneficial effects on our health and well-being.
The meat from guinea hen is
When we say „dessert”, we usually think of a sweet dish consumed after main dish, as a second breakfast or afternoon snack.
You plan a romantic dinner and hope everything goes well? Help yourself with secret power of aphrodisiacs.
Onion soup (fr. soupe à l'oignon) has occured in french cuisine at the XVII century. The author of the recipe was probably king of France, Louis XV, who once uppon a time decided to prepare warm meal from just three components: onion, butter and champagne. Although the soup has got royal roots, it was considered to be a meal for poor people. The reason was it's simple compositon and it's main component – onion – was cheap and available for everyone. Due to the alcohol which was used as one of the ingredients, the dish was sometimes called "drunk soup" (fr. la soupe des ivrognes).
Eggplant or aubergine are common names for a well-known and more and more popular vegetable in Polish cuisine.
Rabbit meat isn’t rather popular in Poland, we eat about 1 kilo / person / year, while for instance in France, Italy and Spain six times more of rabbit is consumed.
After dinner, with the morning coffee or maybe in the evening, instead of supper? Willingness to eat it appears at different parts of the day – sometimes even at night, but we all know, that we should not give it a go then. It does not have to be fattening, too sweet or unhealthy. It can be light and delicate – in this form it is especially welcome during summer. You are invited for the dessert!
Peaches, apricots, nectarines – who doesn’t love them? We inseparably associate them with a sunny summer.
A guinea fowl is a large bird especially appreciated for its delicious meat and eggs.
Is there anyone who doesn’t like mornings, when the city is waking up and you, with a cup of delicious coffee, slowly pop in everyday rhythm and begin another beautiful day, full of challenges and good emotions? Breakfast is not only the most important meal of the day, but also the time, which we can spend with our family, favorite newspaper or a good book. Tasty and nutritious meal is an inherent element of every morning which determines quality od the whole day.
Chanterelles are one of the first mushrooms appearing in the season in our woods.
It is not the prettiest fruit in the world – it has rough, bright yellow skin and very hard flesh.
They have an unique, strong, slightly peppery taste, and they are slightly crunchy. They are excellent for sauces, soups, meats, pastas, casseroles, or regular scrambled eggs. We are speaking about chanterelles, delicious mushrooms that grow in deciduous and coniferous forests.
June-July is the best time for young vegetables. We enjoy a wide range of healthy and delicious young veggies.
Pumpkin reigns at our tables from the end of September to the end of January. It is worth to eat it as often as possible, beacause it is full of vitamins and minerals.
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