250 g flour

100 g butter

2 egg yolks

1 tsp baking soda

Make a dough from all ingredients using your hands or mixer. Wrap it in foil and put into to fridge for an hour and then put it out. Make the special frying pan very hot and spread an oil on it before frying the first portion. Tear off the hazel-nut big pieces from the dough and bake „shells”.

Baked, cold shells fill with your favourite filling and glue together two shells – just to make them look like walnut. I fill them with vanilla cream with grounded nuts and strong alcohol.



Orange Ice-Cream

lody pomaranczowe5


500 ml milk

125 g sugar

1 vanilla bean

6 egg yolks

100 ml cream

1/4 cup orange marmalade

1 tbs orange zest

In the saucepan, on the medium heat, heat up milk, 2/3 of sugar and cutted lenghtwise vanilla cane. Bring milk to the boil.
In bowl whisk yolks with the rest of sugar until it become creamy. Pour boiling milk into yolks using whisker all the time and pour it again into the saucepan. Heat it up on the low heat mixing it all the time with wooddem spatula until it starts to paste the spatula. Pour it into the bowl and leave it to let it get cold. Mix it from time to time to avoid creating skin on it. Strain cold cream by using a strainer.

Marmalade and orange zest add to the cold cream. Put it into the plastic box and refrigerate it. Put the refrigerated cream into the ice-cream making machine and follow the instructions. Slowly pour the cream into the almost done ice-cream when the ice-cream maker is on and mix it for about 10 minutes.

Serve with a little bit of orange zest od it.

lody pomaranczowe1


Until this time I was making rosettes from this recipe. But when I found a little different recipe on the Once Upon a Plate site I decided to check it. A small change of proportions change the taste of rosettes. They are more gentle and fragile. Much better.


2 eggs

1 tsp sugar

1/4  tsp salt

1 cup flour

1 cup milk (not cold)

1 vanilla essence

oil for deep-frying


1 cup icing sugar

2 tsp cinnamon

Mix all ingredients. I made it in the cocktail-jug. When the dough is smooth and there are no pieces of flour in it leave it for 20 minutes. After this time check if the dough is thick – it should be a little thicker than pancake’s dough. If it’s too thick – add 2-3 spoons of milk, if too loose  – 2-3 spoons of flour.
Heat up the oil. Dip the form for a minute in oil. Then dip the form in dough and quickly put in the oil. Dip 3/4 of form’s height. If you dip it whole the  dough will stick to the form and won’t come off it. After a few seconds of baking rosette will come off. Bake it for 20-30 seconds until they’re gold. Then dry it on the paper. Sprikle hot rosettes with icing sugar.

Ciasteczka z nadzieniem daktylowym

ciasteczka daktylowe


2 1/4 cups pitted dates (about 11 ounces)

3/4 cup apple cider

1 1/4 cup whole wheat flour

1 cup all-purpose flour, plus more for parchment

1/4 cup wheat bran

1/4 teaspoon coarse salt

2/3 cup packed dark-brown sugar

1 teaspoon finely grated lemon zest

10 tablespoons (1 1/4 sticks) unsalted butter, softened

1 large egg

1/4 cup smooth unsweetened applesauce

Make filling: Bring dates and cider to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, simmer until dates are soft and almost all liquid has reduced, about 10 minutes. Let cool completely. Transfer to a food processor. Puree date mixture until smooth, set aside.

Make dough: Whisk together flours, bran, salt, and baking soda in a medium bowl, set aside. Put sugar and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter, mix until combined, about 1 minute. Add egg, mix until fluffy. Mix in flour in 3 batches, alternating with 2 batches of applesauce. Divide dough in half. Wrap each half in plastic; shape into a rectangle. Refrigerate until firm, about 2 hours.

Preheat oven to 375 degrees. Roll

out 1 piece of dough between two lightly floured sheets of parchment paper to a 9 1/2-by-13-inch rectangle. Dust with more flour, if needed. Remove top piece of parchment. Trim dough to a 9-by-11-inch rectangle. Transfer rectangle on parchment to a baking sheet.

Cut rectangle in half lengthwise. Spread a heaping cup filling down half of each length, leaving a 1/4-inch

border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and filling.

Bake until golden brown, about 20 minutes. Let cool on sheets on wire racks 5 minutes. Cut into 1 1/2-inch bars. Transfer bars to racks using a spatula; let cool.

ciasteczka daktylowe1

ciasteczka daktylowe2

Doughnuts – fluffy and delicate

„Tłusty czwartek” (thursday before Ash Wednesday – it’s something like Mardi Gras) is coming so I have some doughnuts for you. They are made from recipe which I get from my Grandmother Emily and they are really great! They grow big (light ring is the evidence for it), they are fluffy and delicate. And the most important: they’ve got the same quality and taste on the next day (home made doughnuts always lose it).



4 cup flour

8 egg yolks

1/2 cup sugar

100 g yeast

100 g melted butter

1 cup milk

1 tbsp vodka

marmelade or jam

600-700 g lard or oil to deep-frying

Take a cup of flour, yeast, one spoon of sugar and a half cup of milk, mix in a bowl and leave in warm place. While the leaven is growing – mix yolks with sugar (on the steam). The heat have to be very low! It should be fluffy, light and sugar have to be completely dissolved. Add the rest of the flour, the leaven, melted butter and the rest of the milk (warm) to the yolk dough. I used also grains from 1/2 of vanilla cane. Make the dough until it’s smooth, elastic and won’t stick to your hands. At the end of it add alcohol.
Then cover it and leave in warm place until it grows. When it doubles its volume make the doughnuts. Take some dough with your hand, flatten gently, make a little hole and lay the marmalade with teaspoon. Stick carefully and lay it on the cloth powdered with flour. Sticking have to be on this part which is laying on the cloth. Cover them with cloth and leave to grow. They grow big (they’ll be almost twice bigger than before). Fry it for about two minutes on each side and be careful to not burn them! While frying turn them only once! If they are well grown the light ring will appear. Powder them with icing sugar while hot or ice them when get colder.


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