More info on carbonara at bottom

The recipe to make it is quick and easy

  • 1lb spaghetti
  • 3/4 lb pork: pancetta, guanciale, or bacon, chopped into pieces
  • 3 eggs
  • 1 cup parmesan, grated
  • 1/2 cup pasta water
  • 1/2 teaspoon pepper (parmasean and bacon have enough salt)
  • Greens (spinach or peas)
    Put pasta in boiling water if using fettuccine or wait until after bacon is cooked when cooking pasta that cooks in less than 5 minutes. (You don’t want your bacon pan too hot.)
    Cook bacon in your largest pan until it crisps up, then turn off and remove from heat. While this goes on, mix eggs, pepper parmesan in bowl.
    When pasta is at your liking (al dente or regular), removed a cup of pasta water and drain the rest.
    Add pasta to pan along with egg mixture, greens and pasta water. Start with a 1/2 cup of water and add more if needed.

Carbonara is a traditional Roman pasta dish. The type of pork to make it genuine is guanciale (cheek) or pancetta (pork belly). If you have trouble finding guanciale, look for pork jowl or just use bacon.

I use spinach in preference to the standard peas but both are fine options.


A Polish sauerkraut and pork soup. The pork used can include: bacon, Kielbasa, pork ribs, ham hock, or a combination of them. The vegetables used are normally: carrots, celery, potatoes, and of course cabbage in the form of sauerkraut. Common spices used are: peppercorn, allspice, bay leaves, dill, paprika, marjoram, parsley, and salt.

Recipe. Meat 1/3 lb chopped bacon, 1 lb pork ribs cut into 1 rib pieces. Vegetables (all diced except sauerkraut) 1 medium onion, 2 carrots, 1 lb sauerkraut, 1 large or 2 medium peeled potato. Spices 64 ounces of chicken stock, 3 allspice, 3 peppercorn, 3 bay leaves, 1/2 tsp marjoram.

  1. To start: Heat 2 tbsp of butter in a large pot and then put in the bacon, onions, carrots, and ribs. Brown the ribs slightly and crisp the bacon.
  2. Add the stock and the spices. Bring to a simmer then cook ribs to about 165, until almost fall off the bone.
  3. Put drained sauerkraut in a separate pan with 2 tbsp of butter and 3 tbsp sugar; cook until brown.
  4. Add sauerkraut and potatoes to pot and finish cooking ribs, until about 190 or when ribs fall off bone.

Djuvec Rice

Djuvec rice is both a Serbian and a Bosnian dish. Found in the Balkans, the rice is very easy to make and delicious.

The main ingredients to use are: paprika, red bell pepper, onion, carrots, tomatoes, and something green. I mix it between parsley and peas.

My recipe: Heavy Vegetables: 1 onion, 1 red 1 yellow bell pepper, 3 carrots. Light vegetables: 3 tomatoes, 4 garlic cloves Spices: 1 tsp paprika, 1/2 tsp marjoram 1/2 tsp pepper, 1/2 tsp of salt. Rice: 1 cup rice with 2 cups chicken stock

Instructions: Sauté heavy vegetables in oil or butter until semi-soft, then add tomatoes and garlic. Keep cooking for 2 minutes. Add rice, spices, and stock (start with 1/2 cup then add until rice is fully cooked).

Gulyás – Goulash

(Scroll down past the Goulash to see Gnocchi recipe)

Goulash is a stew originating from Hungary. While the base ingredients are the same, you add some more to make it your own. Look at my recipe to see if you want anything to add to yours, follow mine, or even check out other blogs for ingredient ideas (this is what i did)

The base ingredients:

  • Olive Oil
  • Onions
  • Garlic
  • Paprika
  • Bay leaves
  • S & P
  • Meat – can be chuck, or any type of meat for stew. I used “pork stew meat

Other common ingredients include:

  • Bell peppers (mainly green)
  • Carrots
  • Caraway seeds
  • Thyme
  • Marjoram
  • Sausage

I added everything above plus

  • Cumin
  • Maggi Würtze Seasoning
  • Diced Roma tomatoes
  • Sauerkraut


Amount of ingredients I used in order of usage (Warning: will be very filling and can omit sausage if you care about eating light(ish)). As I said before, you can use different types of meat, but whatever you use, chop into big bite size pieces.

  • Big splash of oil for veggies
  • 1 onion, medium, diced
  • 2 green bell peppers, diced
  • 3 carrots, diced
  • 4 cloves of garlic, minced
  • 2-1/2 lbs of pork stew meat
  • Big splash of White wine vinegar (sub apple cider vinegar for a different flavor because apples go great with pork)
  • 1/4 cup of Maggi Würtze
  • Spices
  • 3 bay leaves
  • 3 Roma tomatoes, diced
  • 32oz Sauerkraut
  • 1lb smoked sausage, sliced thin

Spices are unmeasured but in order of amount with 1 being highest

  1. Paprika
  2. Thyme
  3. Marjoram
  4. Cumin
  5. Caraway Seeds

In order to start the Goulash, I started my mirepoix with some Olivenöl on medium heat just to lightly sautée the vegetables. Then, add the stew meat and the garlic and lightly brown it (the meat). I deglazed with Würtze Seasoning and some White wine vinegar. Next, add the beef stock and the spices. Bring to a boil then turn to a simmer.

Then, take the sliced sausage into a separate pan and cook on high heat with some oil to give it nice color. (This can be done at the same time as stew meat, but I wanted more color on the sausage).

Add the sausage, tomatoes and bay leaves and let simmer for at least 3 hours. Season more every 30 minutes or so until it is full seasoned. Pull off heat when hungry and enjoy!

I made a side of Prebanac (will be in Serbia category or added later to this post).

gnocchi—Goulash can be served with a grain or potato product such as egg noodles or gnocchi.

The gnocchi will be in a post of it’s own but for the sake of convenience, gnocchi is made with:

  • 2 lbs of potatoes
  • 1 to 1-1/2 cups of flour. You are looking for a somewhat moist dough but firm enough where you can handle. Start with 1 cup and work your way up to 1-1/2
  • 1 egg
  • Salt

Gnocchi is very easy to make. Boil the peeled potatoes for about 40 minutes. You want them to be mashable. If you have a ricer, pass them through the ricer after boiled.

After, mix the potatoes, egg and salt in a bowl. Then add flour, mix into 1 solid mixture, then put onto a floured surface. You can now tear off parts of the gnocchi mixture and roll into a long snake then cut the snake into inch pieces; or just tear off each individual piece (like I did) and shape into whatever you feel like.

Boil the gnocchi for about 2 minutes, or until they rise to the top and sit there for a minute or two. As with everything; for the first time, work in small batches so in the case of failed results you have less wasted products. You can always boil more but you can’t bring back mush. When boiled, pick them up with a handheld strainer, strain them, then put them on parchment paper to soak up any excess water.

I like to sautée a small batch when ready to serve in 1 tbsp of butter in a small pan, just to brown them a little for that nice crust.

Kotlet Kurczeta – Chicken Cutlet

To start out my blog I went for the simplest of recipes that can be adjusted to how you like: plain or with seasoning.

The basic ingredients are:

  • Chicken
  • Flour
  • Eggs
  • Panko, Italian, or season your own Breadcrumbs
  • Salt
  • Pepper

A kotlet is just a piece of meat with the main ones being used are pork chops or chicken breasts. Both are very popular in Poland, but I am focusing on the chicken one today, although you can use the same process for both.

To start, you flatten the meat with a tenderizer. Then season with salt and pepper. After, get out three plates and put flour, beaten eggs, and breadcrumbs on separate plates.

Then just get a pan hot on medium high heat, put at least 1/4 inch of oil in it and then cook until each side looks like it has a good crisp on it.

Well, that’s it for my first recipe post, and now I will give in detail how I made mine.

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