A doughless perogy (Potato Cake)


In a “pinch” and with 3 cups of left over mashed potatoes on my hands, what was a girl to do? Make some left over mashed potato cakes! This filling reminded me of a typical potato perogy filling but tonight was a quick supper night so a side of potato cakes it was.

The night before I cooked approx. 11 medium sized potatoes and mashed them, having added a tablespoon of butter, a tablespoon of greek yogurt and some fresh dill.

Tonight I added the following to 3 cups of left over mashed potatoes:

  • 2 egg whites
  • 2 tbsp of flour
  • 1/2 cup of shredded old cheddar
  • 1 extra teaspoon of fresh dill
  • 1/4 cup of finely chopped white onion
  • ground sea salt and fresh ground black pepper
  • 1 tbsp of oil for frying


  1. Mix all ingredients together with your hands until soft and mushy. Add a little extra flour if mixture is too sticky.
  2. With 2 spoons, work the potato mix back and forth until little football shaped cakes are formed. Alternatively you can drop the mix (about 2 tbsp. worth) onto a heated and oiled pan.
  3. Cook each side until nicely browned and crisp. The middle will be soft.

And there you have it. A simple and easy way to use up some left over mashed potatoes! My little helper in the kitchen could not wait to get his hands on them!

Dad’s Crepes


Crepe in the making...

A break from perogies; let’s try some crepes! Also known as nalesniki (pron. nah-lesh-nee-kee), we usually eat them as a second course (soup is always first!). And usually eaten with a sweet filling such as plum butter, dry cottage cheese mixed with plain yogurt and vanilla, as well as homemade apple butter. I use my Dad’s recipe for his crepe batter; he is the crepe king! They always turn out even in thickness and size and are light and oh so tasty! I tweaked an apple filling as well as added some much needed cocoa to a plum filling; chocolate and plums are a common sweet delicacy combo in Poland.

I don’t own a crepe pan right now so I use my large non-stick pan to make large crepes, or I use my smaller pan to make smaller crepes. Crepe pans vary in price and sizes.

Crepe Recipe (makes 6-8 large crepes if a larger 12″ pan is used; approx. 12 smaller crepes if a small 8″ pan is used)

  • 1 cup of milk
  • 3/4 cups of all-purpose flour ( I have not tried using quinoa flour but I think it would fit very well in a crepe recipe; has anyone out there tried this?)
  • 1 whole egg
  • 1 tsp of vanilla
  • pinch of salt
  • 1/2 tsp of baking soda
  • 2 tsp cane sugar
  • 1 tbsp ¬†vegetable oil or melted butter, + 1/4 cup of oil on the side to grease the pan in between each crepe to prevent the crepe from being too dry as it cooks


  • Whisk all ingredients together adding the milk and flour in smaller batches at a time to make sure the consistency achieved is just slightly runnier than that of pancake batter.
  • Heat a non-stick pan with vegetable oil.
  • Holding the handle of the hot pan in one hand, use a ladle to pour a 3/4 ladle-full amount of batter onto the pan, swirling the pan so as to cover the surface with the batter, making a large full circle.
  • Once bubbles start to appear ( approx. 2 minutes), gently flip the crepe over and cook another minute or so, until both sides have browned lightly.

    Ready to fill!

  • As you remove each crepe from the pan, place on a towel paper on a plate to absorb extra oil.
  • Once cooled, spread your desired filling across the entire surface and roll the crepe or fold in half twice to achieve a triangle of goodness! Dust with icing sugar if you like.

Rolled crepe with apple-cranberry filling


  1. Apple Cranberry

  • 2 peeled and finely diced apples
  • 2 tbsp. of butter
  • 1/2 tsp ground cloves
  • 1 cinnamon stick
  • 1/4 cup maple syrup
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 1/2 cups of fresh or frozen cranberries
  • 1 tsp orange zest


Melt butter over medium-low heat, watching closely to get butter to brown, which will add great flavour.

butter browned

  • Once the butter has browned ¬†(approx. 3 minutes), add diced apples and cook on medium-low heat for another 3 minutes, until apples are mushy.
  • Add remaining ingredients and cook until cranberries have popped. Then let simmer over low heat for another 10 minutes, stirring occasionally.

  • Once cooled, spread over crepe.

2. Chocolate plum filling*

  • 1 cup of pitted prunes
  • 1 cup of figs
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/2 cup of cocoa powder
  1. Put the prunes and the figs in a medium saucepan and pour enough water to just cover them; cook covered on medium heat until the dried fruit are soft, approx. 3 minutes. Drain water.
  2. Add the fruit and remainder of ingredients into a processor and blend until all mixed.

* I adapted this recipe from “Health by Chocolate” by Victoria Laine, a book I received from a dear friend. This filling is sweet enough for me with just the prunes and figs so I left out honey or any other sweetener. I really really really like this recipe – my new homemade healthier version of Nutella!

Enjoy and Smacznego!

Turkey stuffing perogy with cranberry-beet sauce


My little snowy angel, bringing us so much good cheer over this past year, the holidays and into the new year!

I hope everyone had a happy holiday and a very merry Christmas! I wish you all a wonderful new year, filled with great food to share with all your loved ones!

I had a busy December and Christmas holiday so am now updating my blog to include a recipe I had hoped to post before Christmas!

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Pancakes have “fillings” too!


Ha ha! Get it?!?

A neighbour of mine has a blog about healthy living and eating; she is working on completing a cookbook. She shares delicious food ideas and has great insights on a holistic healthy lifestyle.

She recently posted a recipe idea for stuffed pancakes! The pancakes are prepared using a special type of pan – already added to my must-have list of kitchen gadgets! Check out her entry here.

I am currently working on a few recipes, some perogies and some non-perogy recipes! Please stay tuned!

Take care everyone!

The Mexican Perogy


Fried Mexican Perogy

My husband and I love Mexican food so I thought I’d try and add my twist to the traditional Polish meat perogy by incorporating some Mexican flavours! Namely jalapeno peppers, chili pepper, cumin, and lime. The flavours then enhanced by some homemade guacamole.

Our traditional meat perogy was made with ground beef, mixed with sauteed onion, seasoned with salt and pepper. We would first saute the onion, cook and brown the meat then run the cooled cooked meat mixture through a hand powered grinding mill to further mince the filling. The topping was usually sauteed onion in a little butter until golden brown.

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