Racuchy with Strawberries (Polish Yeast Pancakes)

Racuchy are soft, pillowy Polish pancakes typically made with a yeast-based dough, giving them a light and airy texture. They’re gently pan-fried until golden brown and often studded with juicy strawberries inside or served with fresh fruit on top. Slightly sweet and beautifully crisp on the outside, they make a delightful breakfast or afternoon treat - perfect dusted with powdered sugar or served with a dollop of sour cream.

My version is simplified and uses baking powder, saving you an hour of waiting time. 

Ingredients:

- 250g all-purpose flour

- 5g baking powder

- 180ml milk

- 40g sugar

- 1-2 eggs

- 200g strawberries, sliced

Instructions:

1. Prepare the Batter:

   - In a large mixing bowl, sift together the flour and baking powder to ensure there are no lumps.

   - Add the sugar to the flour mixture and stir to combine.

   - Add the milk and eggs, and mix until well combined.

2. Prepare Strawberries:

   - Wash the strawberries, remove the leaves, and dice them.

   - Gently fold the diced strawberries into the pancake batter until evenly distributed.

3. Cook the Pancakes:

   - Heat a non-stick frying pan or griddle over medium heat, and lightly grease the pan with butter or cooking spray.

   - Once the pan is hot, add 1-2 spoonfuls of pancake batter onto the pan, and use the back of the spoon to spread it into a round shape.

   - Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.

   - Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

   - Repeat with the remaining batter, greasing the pan as needed between batches.

4. Serve:

   - Serve the strawberry pancakes warm.

   - Optional: Top with additional sliced strawberries, a drizzle of maple syrup, honey, or whipped cream before serving.

Read More

Taiwanese Scallion Bread at Home – Cong Da Bing (蔥大餅)

Cong Da Bing is a beloved Taiwanese street food - giant, thick, chewy flatbreads packed with fragrant scallions and pan-fried or baked until golden and crisp on the outside. Unlike its thinner cousin, the Chinese scallion pancake (Cong You Bing), Cong Da Bing is much fluffier, almost like a savory flatbread-meets-bun hybrid.

Made with a simple yeast dough and layered with sesame oil and heaps of chopped green onions, this bread is deeply flavorful, slightly chewy, and irresistibly aromatic. It’s often sold in wedges on the street, warm and satisfying - perfect for breakfast or a savory snack.

Best of all, it’s easy to make at home with basic ingredients. Whether you pan-fry it for that crispy base or bake it for a softer version, Cong Da Bing is sure to fill your kitchen with the mouthwatering smell of scallions and sesame.

Ingredients:

- 200g all-purpose flour

- 2g active dry yeast

- 10g white sugar

- 140g warm water

- Salt, pepper, Sichuan pepper

- 80g Scallions, chopped

- 50g Pork floss

Instructions:

1. Prepare the Dough:

   - In a bowl, mix together the flour, yeast, and sugar.

   - Gradually add the warm water, stirring to form a dough.

   - Knead the dough until smooth, then cover and let it rise until doubled in size.

2. Shape the Pancake:

   - Once the dough has risen, gently deflate it and roll it out into a rectangular shape.

   - Evenly sprinkle salt and pepper over the surface.

   - Spread a layer of chopped scallions and pork floss on top.

   - Fold the dough into thirds, like folding a letter, to create layers.

   - Roll the folded dough into a log, then coil it into a spiral shape.

   - Flatten the spiral into a pancake shape.

   - Wet the surface and generously sprinkle with sesame seeds.Push the seeds to ensure they stick to the dough.

3. Cook the Pancake:

   - Heat a small amount of oil in a pan over low heat.

   - Place the pancake in the pan and cook sesame seeds up. 

   - Add about 50ml of water and cover with a lid.

   - Cook until the water evaporates and the bottom is golden brown.

   - Turn the pancake upside down. Cook covered for roughly 5 minutes

   - Uncover and cook for an extra minute to crisp up the pancake

   - Cut into pieces and serve it hot

Read More

Gołąbki (Polish Stuffed Cabbage Rolls)

Gołąbki are a classic Polish comfort food consisting of cabbage leaves wrapped around a hearty filling of minced pork or beef, rice, and herbs. The rolls are gently cooked in a savory tomato-based sauce until tender and flavorful. Traditionally served with mashed potatoes or fresh bread, gołąbki are a staple at Polish family gatherings and holiday meals.

Ingredients:

- Middle size cabbage

- 500g ground meat

- 200g rice (cooked)

- Salt and pepper to taste

- 50g dried mushrooms

- 100ml cream 

- 10g  flour

- Salt, pepper 

Instructions:

1. Prepare the cabbage:

- Core the cabbage.

- Boil the whole cabbage until slightly softened.

- Carefully separate the leaves, cutting away any remaining hard stems, trying not to tear the leaves.

2. Prepare the Filling:

- In a bowl, mix ground meat with cooked rice, egg, breadcrumbs, salt, and pepper. 

- Ensure the mixture is well combined.

3. Stuff the Cabbage Leaves:

- Place a portion of the meat mixture onto each cabbage leaf.

- Fold both sides of the leaf inward and then roll it up to encase the filling.

4. Cooking:

- Line the bottom of a pot with some of the leftover cabbage leaves.

- Place the cabbage rolls in the pot.

- Add the sliced mushrooms together with the soaking water.

- Season to flavour.

- Add enough water to cover at least two-thirds of the height

- Cook over low to medium heat for about 1 hour or until the cabbage rolls are fully cooked.

- At the end of cooking, add heavy cream to the pot. Thicken with a cornstarch slurry to the desired consistency

- Cook the sauce for 5 more minutes before serving

5. Serving:

- Serve the cabbage rolls with mashed potatoes

Read More

Chocolate Challah

Chocolate Challah is a decadent twist on the traditional braided bread. Made with a rich, slightly sweet egg-enriched dough, this version features ribbons or layers of dark chocolate swirled throughout. The result is a beautifully braided loaf with a soft, tender crumb and bursts of melted chocolate in every bite. Perfect for special breakfasts, brunches, or holiday celebrations.

Ingredients

- 370 g bread flour

- 20 g cocoa powder   

- 7 g instant yeast

- 50 grams sugar  

- 2 large eggs

- 50ml oil   

- 120 ml water, at room temperature  

Instruction

1. Prepare the Dough:

   - In the bowl of a stand mixer fitted with a dough hook, mix together all of the ingredients until combined.  

   - Increase to medium speed and mix until the dough comes together. Knead for roughly 10 minutes until smooth and elastic.  

   - Add up more flour if the dough is too sticky.  

2. First Rise: 

   - Shape the dough into a ball and place it in a lightly oiled bowl.  

   - Cover with tea towel and let rise until doubled (about 1 1/2 to 2 hours).  

3. Shaping the Dough:

   - Transfer the dough to a floured work surface.  

   - Divide the dough into 2 pieces: small 1/3 of the size, bigger one 2/3 of the size

   - Divide the large piece into 3 equal portions. Roll each into a long rope.

   - Braid the ropes and pinch the ends to seal. Place the braid on a lined baking sheet.  

   - Repeat for the smaller piece and place this braid on top of the large one.  

4. Final Rise:

   - Loosely cover and let rise until puffy (about 30 to 45 minutes).  

5. Bake:

   - Preheat the oven to 190°C (375°F), with a rack set in the lower-middle position.  

   - Brush the loaf with milk or egg wash.  

   - Bake for 30 to 40 minutes until golden brown.  

6. Cool:

   - Let the loaf cool completely before slicing.  

   - Wrap tightly with plastic wrap if you want to freeze it.

Read More

Black Sweet Potato Brownies - A Healthier, Fudgy Treat

These Black Sweet Potato Brownies are a healthier take on classic brownies, with reduced sugar and the natural richness of sweet potato puree. The sweet potato not only adds moisture but also helps create that signature fudgy look, though the texture is slightly different from traditional brownies.  

The use of black cocoa powder gives the brownies their striking deep black color, making them a surprising treat  - my husband was amazed when he saw them! Unlike regular cocoa powder, black cocoa has a milder, less chocolatey flavor, so you can choose which version you prefer based on taste.  

You can also customize the toppings by adding walnuts, chocolate chips, or leaving them plain. Either way, these brownies are a delicious and unique twist on a classic dessert!  

Ingredients (for an 6'' pan)  

- 200 g sweet potato puree (cooked and mashed until smooth)  

- 100 g brown sugar  

- 2 eggs  

- 70 g cornstarch

- 50 g black cocoa powder (or regular cocoa powder for a more chocolatey taste)  

- 80 ml oil (neutral oil like canola or sunflower)  

- 50 g chocolate chips (optional, or replace with walnuts for crunch)  

Instructions

1. Prepare the sweet potato puree  

- Steam or boil the sweet potato until soft. 

- Mash it into a smooth puree and let it cool completely.  

2. Mix the wet ingredients 

- In a bowl, whisk together the sweet potato puree, eggs, oil, and brown sugar until well combined.  

3. Incorporate dry ingredients

- Sift in the cornstarch and cocoa powder. 

- Stir gently until the batter is smooth and well mixed.  

4. Prepare the pan

- Preheat the oven to 175°C (350°F).

- Line an 6 inch pan with parchment paper or grease it lightly.  

5. Assemble and bake  

- Pour the batter into the prepared pan and spread it evenly.  

- Sprinkle chocolate chips or walnuts on top (or leave plain).  

- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.  

6. Cool & Serve

- Let the brownies cool in the pan for 15 minutes, then transfer them to a wire rack.  

- Slice and enjoy!  

Read More