This collection of recipes has been garnered over many years by family and friends and essentially constitutes a partial Dudziński gastronomic heritage. They include some tried and tested adaptations of such staples of Polish cuisine as Barszcz, Bigos, Chłodnik and Gołąbki – palce lizać i wodą popijać (which loosely translates as “finger-licking, lip-smacking good!”).
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BABKA – a yeast cake
BARSZCZ – Polish beetroot soup
BIGOS – Polish Hunter’s stew with sauerkraut
BURACZKI – hot beetroot purée
CHEESECAKE POLISH STYLE – Dzidzia’s recipe
CHŁODNIK – Cold beetroot soup
CHRISANOFF – Pork, beef or chicken (Chris’s recipe)
“COLD FEET” – Zimne nóżki
GOŁĄBKI – Polish stuffed cabbage leaves
HERRINGS – with onion, for Xmas Eve
KASZA – white pin-head barley
KASZA GRECZANA – buckwheat kasha
KISIEL – cold chocolate pudding
KLUSKI – Polish-style gnocchi
MACARONI CHEESE – Dzidzia’s recipe
MAZUREK BAKALIOWY – traditional Polish Easter cake
MIZERIA – Polish cucumber salad
ORANGE MAZUREK – traditional Polish Easter cake
PASZTECIKI – mushroom rolls for Xmas Eve barszcz
PIERNIK – Polish honey cake
POLISH STUFFING – for roast chicken or turkey
POPPY SEED LOAF – English-style cake
ROSE MAZUREK – traditional Polish Easter cake
SAVOURY TRIFLE – Małgosia’s starter
SERNIK À LA MARYSIA – vanilla cheesecake
SPINACH – purée Polish-style
STRUCLA FILLING – poppy seed filling for traditional Polish Christmas cake
STRUCLA PASTRY – yeast pastry
SZARLOTKA – Poland’s famous apple cake
TOMATO & RICE SOUP – ‘Zupa pomidorowa z ryżem’