Pots and Frills
Sunday, April 2, 2017

Easy Yogurt Cream with Bloody Oranges Sauce

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This is an extremely easy dessert. It is made in no time but it is still entirely homemade. It is made from yogurt, sweetened condensed ...
Sunday, March 12, 2017

Upside-Down Tart with Red Onion

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This onion tart has become popular at my home and also quite appreciated when I serve it to my guests so I would like to save this recip...
Sunday, January 29, 2017

Hazelnut Cake with Ricotta and Pears Filling

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The base of this cake is made from egg whites only and it was one of the reasons I got interested in this recipe, because I was wondering...
Sunday, January 15, 2017

Pasta with Roasted Walnut Pesto

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Pasta is not only very easy to make but can also be made from almost any ingredients. After the excesses of holiday cooking I now enjoy ve...
Sunday, December 4, 2016

Nuts and Persimmon Couscous

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There are many recipes for couscous dishes in the Mediterranean cuisine. Some are savory, with vegetables, and some are sweet, with nut...
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Pots and Frills
Welcome to Pots and Frills. I was inspired to start this blog by friends, who are often asking for my recipes. To every "How do you make it?" I will now be able to answer "Go to my blog and find out". I will be giving away my own cookbook as I will be writing it, including my tips, my secrets, and my best ideas that work not only for the advanced cooks but also for those who need help in the culinary world. I hope you'll find my dishes simple to make but sophisticated in taste, original, and alluring in presentation. Some of these recipes are my own inventions but, more often, I have just added my personal twist to something already familiar. These recipes come from all over the world: my native country Poland, other European countries I used to live in, and from the US where I have been living since 1996. I hope you find these recipes worth trying. I believe they will make your life easier but, at the same time, more exciting and tasty. I also hope you will enjoy the short stories attached to some of my recipes and I encourage you to participate from time to time in my culinary journey on this blog and share your impressions. Bogna
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