Polska: New Polish Cooking

Product Information

It’s seems very simple but it does not come naturally for me. Introducing structure into every area of my life requires a change in the way I perceive myself. I have always thought of myself as a flighty, creative, bohemian type, so I’m going to have to change my story and allow myself to be “an organised person”. I’ve realised that when I am organized, for example when I run my supper clubs, I can relax and enjoy the process more. In a way, the structure allows for more creativity, because I don’t need to stress about the details. So how do I go about it? I’ve started the year by just thinking about structure – about what it means to me. I will never be one of those super organized people who will structure every hour of every day, every meal, every post… for some, this is normal, but I need some spontaneity and flexibility, otherwise my soul feels stilted. From experience, I know that if I take it too far with structure, I will rebel and go the other way. I need to do this carefully.

At the start of 2020, I want to share one of my favourite breakfasts – semolina porridge – and talk about my one and only resolution for this year: structure. Place the aubergines over the flame on your hob and cook in this way, turning with tongs, until they are charred and soft inside. Repeat with garlic, using your tongs to hold the cloves. Blitz in a food processor with lemon juice until smooth. Then transfer to a bowl and whisk in the oil. Season. Add the parely and chill in the fridge. I call myself a Storyteller-Cook, my aim is to inspire the world to cook and eat more food from Eastern Europe. I am interested in the culture and history of food, therefore I use storytelling as a medium for delving into another cuisine and through it, into another culture.

Zuza Zak has written an incredibly special book here, and she has taken the pierogi passed being thought of as “just dumplings.” Pierogi is full of accessible and delicious recipes which highlight both traditional and modern doughs and fillings. I’ve already started to make them with my daughter – we’re both excited to give more of the recipes a try. Cover the millet in 2cm of cold water, add a pinch of salt. Bring to the boil, then reduce the heat to a simmer for 20 minutes, or until all the water has been absorbed. Add the butter and leave to steam, then cool. Set the oven to 180C/350F/gas mark 4. Recipes for the foods, herbal treatments, and beauty products are all clearly written and appear easy to follow. I can’t wait to try making the dark rye sourdough bread! The author has written several cookbooks and knows how to make recipes accessible to her readers. Though I haven’t tried to make any of the recipes in this book, I have made things from the author’s Amber and Rye cookbook and found the recipes worked as they should.

I have written three cookbooks on Eastern European cuisine – Polska, Amber & Rye and Pierogi. I am currently working on a food focused PhD and my fourth book, which will be something a little different…To make the summer berry salad, combine the berries with the mint leaves. If you’re using marigold flowers, pull off some of the petals and mix them into the salad, saving a few whole flowers for decoration. Set aside. Put the squash and courgette on a baking tray. Drizzle them with the oil, season, then roast for about 40 minutes. Cool. My own story began in a land and time very removed and different from the one I inhabit today. I was born in Communist Poland in 1979 and spent the first 8 years of my life in an oppressive regime that I remember with a strange mixture of fear and nostalgia. There was often nothing to be found in the shops. Sometimes people would queue for 8 hours or more to buy one random ingredient that happened to be available that day, yet somehow the Polish people always found a way to eat and to enjoy themselves. Families, friends and communities would work together to find, grow, forage and obtain everything that was needed to create amazing feasts. Being of Polish descent myself, a lot of Ms. Zak’s stories and experiences rang true to what I had gone through with my parents and grandparents; I still have older relatives in Poland who provide me “nalewki” or make me do an “inhelacja” whenever I am feeling under the weather over there. This book is a great resource that collects a lot of the wisdom that is slowly being lost (and now rediscovered) to modern ways. Put all the ingredients in a large pan and cover with 2.5 litres of water. Bring to the boil, then simmer for about 1½ hours.