Pierogi

I AM IN LOVE WITH PIEROGI!! ALWAYS HAVE BEEN, ALWAYS WILL BE!!.


Where are they from? Many places. They could be Ukrainian, Russian, Slovakian, Polish...there's a variation in most Eastern European countries, and I love them all! Well, I haven't tried them from all the countries where they've developed, but, I can be certain I would love each and every single 'yummy in my tummy' one of them.

I ate them so much growing up. My parents would buy the frozen ones from Safeway...mmmmm, yuummm. Good times! But now since living in London, they're not so easy to find, store bought. There is a polish deli not far from my house which sells them but I'm not always travelling in that direction and as I love cooking so much I've tried out a few different recipes to make them myself. And I have found the perfect dough recipe from fellow blogger Mark at Eating Cleveland. Check it out here

For the filling I made two kinds, one potato and onion and one potato and sauerkraut.

3 large potatoes
3 tbsp butter
2 tbsp sour cream
1 cup sauerkraut
1 medium onion
salt and pepper to taste

- Boil the potatoes
- Mash the potatoes with 1 tbsp butter and 2 tbsp sour cream
- Chop and fry the onion with 1 tbsp butter until soft and browned
- Mix half the mashed potato in a bowl with the onion. Season with salt and pepper
- Fry the sauerkraut with 1 tbsp butter for a couple minutes.
- Mix sauerkraut in a separate bowl with the remaining mashed potato. Season with salt and pepper

Of course you can make all the filling just potato and onion or all just potato and sauerkraut, just double up the onion or the sauerkraut.


My favourite way to serve pierogi is fried (boil them first of course) with onions and bacon bits, and a side dipping of sour cream....oh yeah!!

Twice Baked Potato Deliciousness!

I wasn't a huge baked potato lover until I found this recipe. The moment I saw it I just had to try it! I am definitely now a 'twice baked potato' lover! Never turning back.

This recipe is adapted from Paula's Twice Baked Potato at "It's all gouda"
I made a few changes, using what I often may use if I were to make mashed potatoes. It really is a recipe to have fun with since you can really add any ingredients which may be your favourites

(Feeds 2 people)
2 large baking potatoes
1 cup shredded cheddar cheese
4 strips of streaky bacon (cut into small pieces) - of course if you want vegetarian this can be omited and still be just as tasty! ;)
1 small red onions (chopped)
1/2 cup sour cream
2 tablespoons butter
1/4 cup fresh chives (chopped)
Salt and pepper to taste

Instructions:
- Baked the potatoes at 400F (gas mark 6) for about 1 hour or until soft on the inside and crisp on the outside.
(make sure to prick potatoes a few times with a fork to keep them from bursting during baking)
- Cook onion and bacon in a pan until onion are soft and bacon crispy
- Once potatoes are cooked slice in 2, scoop out the soft potato and place in a large bowl. set potato skin shells aside.
- mash the potato then add to the potato 1/2 of the cheddar and all remaining ingredients. Mix well
- Divide potato mash into all 4 potato skin shells. Sprinkle the remaining cheese equally onto each potato
- Place potatoes onto the baking sheet and grill in the over for about 10 minutes or until top is looking nicely melted and slightly browned.

These are quite filling so we had ours with a nice fresh side salad. A lovely spring lunch!
Or consider serving 1 of the potato halves with some veg and grilled chicken or steak for dinner. Yummmy!!

Thanks Paula!! :)