Hands On Cooking this March

This month, the Hands On Cooking Group explored the heart of Poland. Shaped by a history of shifting borders and hardy resilience, Polish cuisine is built on resourcefulness: portable snacks, preserved staples like sauerkraut and sausages, and soups designed to be reheated and shared. 

Our ten participants discovered that these historic hardships sparked incredible creativity. We spent the session crafting six fabulous recipes, eventually heading home with containers packed for a hearty and delicious dinner. 

The menu featured both adventurous new tastes and beloved classics: 

• Krokiety: Savoury, golden-fried stuffed pancakes.
• Rosół z Lanymi Kluskami: A fragrant meat and vegetable soup with delicate egg-swirl "noodles".
• Baletki: Poppy seed-dusted, jam-filled cookies.
• Knedle ze Śliwkami: Soft dumplings wrapped around sugar-filled plums.
• Polish Pierogi Ruskies: traditional dumplings filled with a savoury mixture.
• Gołąbki: We also prepared a generous serving of this timeless crowd-pleaser— aka cabbage rolls.