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pierogi ruskie – say what?

Pierogi. Just a classic dish. Comfort food. Lunch. Dinner. Just.. oh so good. And pierogi ruskie so potato and cheese ones are just my favorite. It’s one of those things that you will always love, always remember and always crave. That’s just a fact.


  • 3/4 pound Farmer’s cheese (POLISH VERSION if possible. If not, get the US one and let it dry for a while)
  • 3 medium size potatoes
  • 2 onions
  • 2 pounds of flour
  • 1 tbsp salt
  • 3 1/3 oz oil
  • 1 1/2 cup of warm water
  • salt and pepper

Cook potatoes in salty water. Cool them down and mash them. Cut onions into small pieces and fry them until they have a nice golden color (I personally prefer a little more fried but not everyone likes it my way:) )

To make the filling mix 3/4 of onions, mashed potatoes and cheese together, add salt and pepper.

In the meantime pour oil and warm water into flour, add a pinch of salt and slowly mix into smooth dough. When done use the rolling pin and make the dough around 0.1-0.2 inches thin.

I recommend using a wider glass (whisky glass for example) or cutting the dough into 3.5×3.5 inches squares. Add filling inside, and stick the sides of dough together. You can use water if you want it to glue together better.

Cover pierogi with kitchen cloth so they don’t dry too much. When all done boil the water and add some salt. Slowly put pierogi into the water. It will probably need around 5-8 minutes depending on the heat. The easiest way to know they are ready is when they just float to the top of the pot.

Use the rest of the fried onion and put it on top with some of the oil you used for frying.

This batch makes a decent portion so I usually freeze half and when I have cravings just take them out and cook.

Hope you enjoy it!



strawberry Jam-ception

Who loves strawberries? Or more, who doesn’t? There is something amazing in this time of the year, the strawberries have the most flavor, the the asparagus is fresh, the rhubarb is too, the bbq season is on… I love love love love love it.

To keep that spirit during other months, I love making jams. It can be used for pancakes, sandwiches, and cakes any time of the year! Also, smells amazing. Also, it is the easiest thing to make!


  • 2 pounds of strawberries
  • half a glass of sugar

Remove the leaves from strawberries and if they are big cut them into smaller pieces. Put the strawberries in the big pot with thick bottom (I used my dutch oven), add sugar and let it slowly cook. Make sure to mix it once in a while so it doesn’t burn, and cook until the jam gets dense. If you like it to be smooth, blend it when almost ready.

In the meantime clean and dry the jars. When the consistency of the jam is dense, pour it into the jars when still hot, close the jars and set them aside upside down. This will make the lid seal.

And…. that’s all! Enjoy!


Cabbage my heart

Since I moved I have been craving Polish food, „home” food. So I decided to take a walk to the market and look for inspiration… and there it was, nice, green, small, fresh cabbage. Spring is the „young” cabbage time. This taste is amazing for dinner, lunch, snack…. Easy, tasty, fills your stomach, what to crave more?

Cabbage with dill


  • 1 regular size cabbage
  • 1 glass (8 1/2 cups) of water
  • a bunch of dill
  • one onion or a bunch of scallions
  • 1/2 cup of butter
  • 2 flat tablespoons of flour
  • salt, pepper, paprika

Cut the cabbage into smaller pieces, put that in the pot with water, cut onions and spices. Cook over low heat for around 20 minutes or until cabbage is soft. You can add dill to the cabbage before cooking or later.

On the pan melt the butter, when melted add flour and mix until fully combined. Add the mixture and add dill, if you didn’t add it before. Cook for a minute or so.

You can add it as a side to your main meal, or eat separately with fresh bread or potatoes. I chose the second option today 🙂

Good luck 🙂


Beef and potato love story

Cravings. That’s something a girl can’t resist. So when it hit me, there was only one choice to make and it was potato pancakes and beef stew. Then I thought „man, should I do beef stew or sour cream?”. SO I made them with both. Because why not?

Have you ever tried those? They are delicious, they fill your stomach, they are perfect cravings food, and the beef stew was the ideal excuse to try my Instant Pot too. Wanna try? Let’s do it!


  • 1.5 pound of beef
  • 1 onion
  • 1/2 red pepper
  • 1/2 yellow pepper
  • spices (salt, pepper, garlic powder, Italian seasoning, majoram, red paprika, rosemary)
  • 3 tablespoons of tomato paste
  • 3 teaspoons of Worcestershire sauce
  • 2 small carrots
  • 2 cups of beef broth
  • 5 big potatoes
  • 1 egg
  • flour
  • canola oil
  • water

Cut beef into cubes. Season them with salt, pepper and paprika. Heat the oil, when hot add beef and stir it until brown. If you have a bigger pot you can stir it all at once, if smaller try to do two batches. If you’re using Instant Pot like me, use Saute function to nicely brown the meat.

When all meat is browned, take it out, add half glass of water and gently scratch whatever got stuck at the bottom of the pot. Add half of the minced onion and let it stir for 2 minutes. Add garlic powder, more salt and pepper, Italian seasoning, majoram, red paprika and rosemary and stir it all together. Add the „wet” ingredients – tomato paste, Worcestershire sauce, broth and throw chopped carrots into the mix. Stir it all together.

If you’re using Instant Pot, set it up for 40 minutes of pressure cooking, and then leave it for 15 minutes of natural pressure release. If you’re using regular pot, keep it on low heat and cook for around 2.5 – 3 hours or until meat is soft.

In the meantime peel the potatoes, and use the small holes grater to grate the potatoes. Mince the rest of the onion. I used half of yellow onion to the broth and half of red onion to pancakes, but you can use one of any. Move the potatoes to the colander to get rd of excessive water, leave them for around 10-15 minutes.

In a bowl mix grated potatoes, minced onion, one egg and 3 tbsp of flour.

Heat up the oil on the pan and make flat pancakes, around half an inch thick. Fry until nice and brown on both sides.

Go back to stew. Add minced peppers, and stir for around 20 more minutes. If using IP, set up to saute again and cook for around 10 extra minutes. If you like the stew to be more dense, mix a tablespoon of flour and a little bit of water to smooth mix, add to brew and stir together so there are no lumps.

Now, there are two ways of eating potato pancakes. You either eat them with beef stew on top, or sour cream on top. Or, even better, beef stew AND sour cream.

How are you having yours?



when life gives you avocado-make chocolate

What is my most favorite thing on Earth (after pizza)? CHOCOLATE. And there is a reason why chocolate has Ola in its name. Get it? ChocOLAte. Accident? I don’t think so…

There is nothing that can fit perfectly any time of the day, for any occasion or any mood. Everyone can have the one they prefer, and everyone will be happy with so many options – there’s milk chocolate, dark, bitter, white, hazelnuts, with fruits, plain one. Homemade and the one you buy in the store.

I like my chocolate. I like snacks in general. Sugar is what keeps me going. But it’s all about being healthy and fit now. And so many things I like don’t fit into that. So, what needs to be done, is a compromise. Now, I present you another example of compromise – Chocolate pudding made from nothing else but avocado (hey, apparently I’m a Millennial too!).

Check it out and be amazed by it’s smoothness and chocolate-ness .

Chocolate avocado pudding

Ingredients (One portion)

  • 1 medium size avocado
  • 4 tablespoons of dark cocoa (more if you want it to be more bitter)
  • 4 oz almond milk (or any other milk if you don’t like almond milk)
  • 1/4 teaspoon of cinnamon
  • 4-5 soft dates
  • pinch of sea salt
  • coconut flakes for decoration

If you are using dried dates put them in a little bit of hot water so they get soft. Peel avocado. Add all the other ingredients and blend them together until it’s all smooth.

Decorate with coconut flakes, goji berries, raspberries, almonds or anything that is your favorite addition. Eat guilty-free even while on diet.

Simple like that!



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