Bigos with chorizo, raisins and prunes
Prymitywna Kuchnia is back in blog form too. Not that it ever disappeared, but it hasn’t published anything for ages. In fact,…
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Food.
No pretence.
Good recipes, a few stories and the occasional provocation. In the kitchen, what matters is what ends up on the plate.
Category: Starter
Paprykarz szczeciński — Polish mackerel and rice spread
We woke up in Poland in 2021. A better Poland, because it has a vaccine. A better Poland, because it already has…
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Spreadelicious duck breast
No, you haven’t misread it. The title really does say “spreadelicious”. Not just delicious. SPREADELICIOUS. A little neologism from my primitive kitchen.…
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Guinea fowl pâté
I made a crisis pâté. Yesterday, that is, I decided to make one because of #stayathome, because I have a mountain of…
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Tinned mackerel spread from Biedronka
All right, nobody paid me for this post. It came more from a sense of helplessness. Read on! Today, you can’t even…
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Long-cured salmon gravlax
What a long weekend. All in all, it’s probably a good thing it’s nearly over: we do have to do at least…
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Old-style Polish oven-baked bigos — vegan (meat-free)
There’s a great cooking channel on YouTube called Oddasz Fartucha. I don’t know whether the name comes from this likeable chap once…
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Deluxe duck pâté
This is the first post of the New Year, 2020, so you deserve some good wishes: may we, may you, keep living…
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Christmas herring — two ways
A very quick Christmas post today. Quick because it’s Christmas, and as we all know, there’s no time for idling at Christmas.…
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Polish lard spread with cracklings
Smalec. You might say that smalec, Polish lard spread, and Prymitywna Kuchnia ought to be a couple. A couple going way back,…
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