New excavations at Hitler’s Wolf Lair reveal just what the infamous dictator munched his way through for much of the war.
Exports of agri-food products reached EUR 23.1 billion at the end of the third quarter of 2019, up 5.8 percent year on year, the Polish Centre for the Support of Agriculture (KOWR) said on Friday citing finance ministry data.
Close to one-third of Poles prefer domestic food over imported products, a report compiled under the Polish Opinion Monitor project revealed on Sunday.
Launching Pierogi Ladies in 2016, Gosia Modlińska and Joanna Boczek are now riding the crest of a wave with their 20-plus varieties of pierogi dishes which include both traditional ingredients and those inspired by the international character of Shanghai.
Locals in Stoke-on-Trent put forward the eatery run by Katarzyna Sitko and Agnieszka Biernat after falling in love with the girls’ Polish specialities including herring, pierogi and gołąbki cabbage rolls, along with home-made desserts and cakes.
The Łódź firm specialises in improving animal and human health by “increasing environmental sustainability and eliminating the unnecessary use of antibiotics.”
The regulation is set to put Poland at the forefront of EU nations looking to combat food waste.
The average Pole wastes 247kg of food a year, putting Poland in fifth place in Europe, where the average is 173kg per capita, the Polish Economic Institute (PIE) has reported. The most commonly wasted foods in Poland are bread, fruit and smoked meats.
What better way to the heart of Poland than through its stomach? In this special 2 episode series, Poland’s best loved Italian chef takes our British host Patrick Ney on a culinary journey into one of Poland’s most loved dishes, Pierogi Ruskie. Recipe: For the dough: 500g wheat flour, tablespoon of oil, 1.4 glasses of ‘śmietana’ cream, a glass of warm water.For the filling: 200g of peeled, cooked potateos, 200g of white cheese, 3 onions diced and fried until caramelised, salt and pepper.Place the flour in the bowl, add oil, śmiatana and water, begin mixing the dough using a spoon. When it’s the right consistency (check the film to tell how) add the water bit by bit. Take the dough and place it on to a floured surface and begin to knead it. By now it should be soft and pliable. Cover with a cloth and bowl. Take the mashed potatoes and mix with the cheese, fried onions and add salt and pepper. Using a rolling pin, flatten the dough to the right consistency and then use a small cup to create the pierogi shape. Place the filling inside the dough and flatten and tighten the edges to create the shape. Boil in salty water for 3 minutes. Et voila!
With European election coming up fast the prime minister visited a food festival and promised to stand up for the rights of food producers.
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