Celebrate Easter Polish style
Poland is a country full of unique traditions and customs, especially when it comes to holidays. Easter is the most important holiday, even more than Christmas. After 40 day Lent a traditional Polish Easter table is always full of delicious foods, we have prepared gluten free recipes to make gluten free Easter just as enjoyable. These recipes are a must if you are planning on making something different this Spring holiday season.
Polish stuffed eggs - This eggs recipe is great for a starter, canapes, or a light lunch with salad. Polish stuffed eggs differ from other countries stuffed eggs, as they are topped with a sprinkling of breadcrumb then grilled.
Polish Easter Babka - Babka is a sweet Polish yeast bread similar to Italian panettone that can be rum-soaked, iced, or left plain. It's an Easter favorite. Babka, which literally means "grandmother" in Polish, probably got the name because its shape is reminiscent of an old woman's wide, swirling skirt which you get from the Bundt tin.
Mazurek - This is a flat Polish cake. Our version is topped with jams. I used three flavours – apricot, strawberry, and blackcurrant - and the result is like a delicious posh sharing jam tart! Other toppings that work well with any combination of jam are dried fruits, nuts, or meringues. We have gone for jam only but please feel free to experiment. It is delicate pastry dough and takes a little coaxing to roll out so we just placed the dough in the tin and spread it with our hands, molding it to the tin. The top layer we did between baking parchment and picked it up carefully.
Makowiec - This poppy seed roll recipe is made with a yeast dough and is known as Makowiec (mah-KOH-vyets) in Polish. An Eastern European dessert table would invariably include something sweet made with poppy seeds, either ground or whole. Canned poppy seed paste is available in the ethnic aisle at some supermarkets, or from direct from a polish shop, or online.
Polish Honey Cheese - Here is a recipe for the Polish Honey Cheese which is used in the recipes for both the stuffed Polish eggs and the cheesecake, should you want to make it from scratch. If not, you can substitute for the honey cheese with cream cheese or quark.
Polish Sweet-Sour Red Cabbage (Czerwona Kapusta Zasmazana) - This Polish braised red cabbage side dish, known as czerwona kapusta zasmażana (cherr-VOH-nah kah-POOSS-tah zahs-mah-ZAH-nah), is quick and easily, especially if you use a food processor to shred the cabbage and onion. Red cabbage is sweeter than green or white cabbage and retains its brilliant colour even after it's cooked. It's available year-round. It’s great made the day before and chilled as the flavour improves overnight; it also freezes well.