From holiday hauls to cozy comfort foods, we’ve got your winter essentials covered.Bundle up the savings and stock up on our selection of seasonal favorites. .

Top 10 Best Gastropubs in London, United Kingdom

This is a review for gastropubs in San Francisco, CA:."We came here for the burgers.Welp! .

Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie

This post may contain affiliate links which won’t change your price but will share some commission.These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal.Traditional Polish dish at its best!Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) – the Most Popular Kind.Authentic Polish Pierogi Served on Christmas Eve.As I mentioned I make this type of Authentic Polish Pierogi every year….for Christmas.However, these aren’t the only variety out there; I also make pierogi with sauerkraut and mushrooms – which are far more typical for Christmas in Polish homes.Yet, Pierogi with Potatoes and Cheese (Pierogi Ruskie) are also very popular and often cooked in Polish homes.So, long story short, I brought this culinary tradition with me to the US and every year I devote either a day or 2 to making my favorite Polish dishes for Christmas.Polish Christmas Traditions.In fact, I know that as some of my Polish friends read this post that they’ll be saying that this or that looked different in their houses.Dinner was served after the first star showed up in the sky and consisted of 12 dishes.The common dishes served on Christmas Eve would be:.borsch with mushroom mini pierogi (kind of like a ravioli), mushroom soup ,.with mushroom mini pierogi (kind of like a ravioli), , different varieties of pierogi (the most popular being with mushrooms and sauerkraut and pierogi ruskie),.How to make Polish Pierogi Ruskie.They start with potatoes, cheeses, onions, spices and with the flour for the dough.Set the filling aside (Addition of blue cheese and cheddar is something new to me.Step 1: Pour the flour on a counter or other surface that will allow you to make the dough, add a pinch of salt, make a little whole in a middle and start adding milk and butter, add a little water at the time and work the dough until you can form a ball about 10-15 minutes; (Some people use egg for the dough.Add onions and bacon on top with pierogi and serve with sour cream.As mentioned above you can add an egg to your dough.They can be served boiled or fried with just fried onions.Authentic Polish Pierogi with Potatoes and Cheese Recipe These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal.Traditional Polish dish at its best!4.95 from 20 votes Print Pin Prep Time: 2 hours Cook Time: 30 minutes Resting Time: 30 minutes Total Time: 2 hours 30 minutes Servings: 8 Calories: 411 kcal Author: Edyta Ingredients For the filling: 5 Potatoes yellow, medium or 3 large russet potatoes.1 tablespoon Blue cheese (optional).A little bit of kosher salt For the toppings 1 Onion large, yellow, chopped.2 tablespoon Oil or ghee for frying Instructions For the filling: Place potatoes in a pot, cover with water and cook until fork tender;.For the dough: Pour the flour on a counter or other surface that will allow you to make the dough;.Make a little whole in a middle and start adding milk and butter;.Add a little water at the time and work the dough until you can form a ball about 10-15 minutes;.Place 1 teaspoon of the filling in the middle of the circle;.Add onions and bacon on top with pierogi and serve with sour cream.Some people use egg for the dough. .

A brassica a day...

Broccoli, cauliflower, cabbage, kale, collard greens, kohlrabi, rocket, watercress are all brassicas.Including a daily serving of brassicas in your diet will help with estrogen metabolism.. in particular with the ‘detoxification’ and excretion of oestrogen in the most effective way for your body (DM me if you would like a ‘geeky science-y convo on why!).Frittata - a breakfast favourite for me and packed with veggies - use whatever’s leftover from dinner - broccoli, cauliflower, spinach and cabbage often feature in mine;.Use as salad leaves/greenery - good for spinach, kale (massage well with dressing to soften - or you can blanche first), leftover broccoli/cauliflower/anything really! .

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