What do non-Poles think about eating the following Polish foods?

No. Courgettes can be cooked too, and marrows are huge.


We aren't Germans who have to define everything or they start to panic at the chaos of it all.

They become marrows when they look like marrows.

Courgettes is French. Amasing you prefer French, spoken by traditional enemies of the English nation, than Italian.

I've watched Corrie on and off for years but I don't remember her stuffed marrows! I'd forgotten all her surnames too! Fair play, you've got a good memory. I remember the 'Free the Weatherfield One' campaign though.


That sounds dire :(


They take up the flavour really well as they're quite a bland vegetable.


I was talking about the word Zucchini which is from Italian Zucchina. I know courgette is French, we just call them that over here :)

That was a sensation. The actress was a really nice person. As I remember, she was busted for pot back in the early 80s. I've not really watched it since those days, though in the urban parts of the north it used to be almost a religion. At one point, there were three permanent museums dedicated to it.

When I was a little kid, Ida Clough (who worked at Baldwin's) lived quite near and when I was a teen, Ivy Tilley lived just across the fields opposite our house. Then Percy Sugden moved into the Manor House in our village, but I'd left home by then.


And English. As etui is French and Polish.


That's their strength, as long as they're done fairly quickly.

Thinking about courgettes, I was just out at the supermarket (but couldn't take a photo due to the phone being on charge here) and saw the very pale courgettes that you see in Africa. The palest of them are almost white. They're a bit more bitter than the European kind.

I think zuchhinis are great! I love them in a version of leczo (Hungarian lecsó) that my family makes - yum! :d

polonist.com/polish-leczo-kielbasa-and-peppers/

I honestly can even eat it when it's only zuchhini and sausage in it, without the peppers and tomatoes :)


Zuchhinis are great when fried! The smell is amazing! I really like the recipe I learned from Buddy Valastro for zucchini patties when watching his show - here's a video of his wife making them (it's her mom's recipe):

One of my favourites. It really does make a difference tearing the peppers rather than cutting them.

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That looks nice.

You'll maybe say it's heresy, but grated, a bit of courgette doesn't hurt kotlety mielone;-)

I get that. My mother was a northerner and watched it religiously for years.

I don't remember Ida Clough but Ivy Tilsley and Percy Sugden definitely yes. Where you lived was obviously popular with cast members!


Wasn't it just! I can remember seeing people wearing T-shirts with that slogan. I don't think anyone expected the storyline to become that huge!


I hadn't heard of this but after looking at the recipe link I've been eating something similar for years. Minus the courgettes! Maybe I'll add them next time.


I would definitely give those a try.

I suppose so. It wasn't anywhere particularly posh, so maybe it was that they cast actors from the working men's club scene. Ivy Tilsley, Jack and Vera Duckworth and a few others came from that environment. Paul Shane from Hi De Hi lived in the next village too.


Tony Blair actually mentioned it from the dispatch box. Then again, Elsie Tanner was his step mother in law due to marrying Tony Booth.

About Leczo, it really is only a summer thing when peppers are in season, however it's delicious. You can buy frozen bags from Hortex marked leczo but it's not the same as fresh.

I will give it a try. I'm also looking into making those zucchini 'meatballs':
kwestiasmaku.com/przepis/pulpeciki-z-cukinii

I didn't know that! Small world....


The dish I make which is similar I've eaten all year round. I only use yellow and red peppers for it though. I don't think the dish really suits green ones.


They look nice too.

@Lenka, those zucchini "meatballs" sound great too! :d


Why is that?


Mine look a bit different than in the video - they're bigger and flatter (I fry them like placki ziemniaczane) and they're not as brown as hers. The colour is more like in this recipe:

allrecipes.com/recipe/13941/zucchini-patties/



I just use ordinary cheese and flour instead of that Bisquick thing that Valastro's wife used in the video (I think I even remember frying them without flour). If you don't like parsley then don't add it or add just a little bit - they're still very tasty without it :)


The veggies soaking up that smoky sausage flavour... So good and juicy... Great smell too... ;O

Hmm, sounds interesting... 🤔 I like experimenting, so why not! :) Have you tried it yourself?


Interesting - does this dish have any particular name in English?

They're definitely worth a try, imho! :)))

I don't know anyone else that makes it as it's just something I cobbled together as an experiment years ago. It tasted nice so I've been cooking it ever since :)

Jon, so what is this fried stuff on the left - courgettes or marrows??
Btw, what is this red drink in the mug??

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Yes. It works nicely. I also put grated onion in, as they do in Ukraine. They both keep the kotlety ńiće and moist, especially if they're heavy in the breadcrumbs.


I've never figured it out, but the final results from cutting them and from tear g them are really different.

The food in the picture looks wonderful, and yes, cheese and flour sounds better than bisquick. The only advantage of bisquick is probably that it contains baking powder however cheese would give it a nicer effect and make it more substantial.

I'm hungry now.


Probably courgette unless your plate and cutlery are humongous.

The red drink? Is it from pigwa?

@jon357, yeah, this discussion is mouthwatering ;D

As for the Valastro's recipe for those zucchini patties - there's cheese in that one too, I just meant that it doesn't have to be parmesan in particular - any "yellow cheese" will do the job :)


Wow, so you're a culinary pioneer! :)

I see a moderator is in action again messing up my post: 🙄


This was my response to Feniks and Lenka who wrote that they'd like to try out those zucchini patties I posted about.


Is that an Ukrainian thing though? 🤔 We do that in my family too... I'd say it's a standard for kotlety mielone recipe :)

Good to know! :) I think I remember my mother adding buckwheat groats (kasza gryczana) to kotlety mielone once, but I haven't become a fan of that...


You mean flavour-wise? 🤔

True. I find that the stronger it is, the better it works and sometimes add Parmesan or the cheap and just as good Dziugas (from Lithuania) or Grano Padano (good value from Biedronka), if it's not strong.


My OH insists it is however he's from a part of that country where traditionally there are a lot of Poles and his mum (who I suppose he got the recipe off) is half Polish.

What goes down well in my house is a simple biscuit dough (essentially shortcrust pastry with a little less marge/butter and a bit of baking powder) with some (20% is good) wholemeal flour and as much grated cheddar and Parmesan worked into it as you can without it getting greasy. Finely chopped dried chillis and/or herbs are optional. A bit of paprika works. Then roll out, chill in the fridge for a bit, make into rings with a cookie cutter (though they're never very neat due to the amount of fat, then bake for a few mins until golden and let them cool upside down. If you make that, I promise they won't be sitting around for very long.

I just really enjoy cooking I guess. I'm always experimenting with different dishes :) Not always successfully I might add.....

@jon357

Your spicy cookies sound good to me!

Kompot?

The texture, The effect is really different.

@Milo

They are really good and simple. Really moreish. BTW, I said chopped dried chilli but actually meant chilli flakes. Only a bit though. And it helps if you don't handle the dough any more than needed,

Yes, of course.

It could also be red borscht, the kind you can drink.

Mmmmm, delicious.

If there had been green flecks of herbs and a little visible oil on the surface, I'd have said that.

My first thought was kompot however there were no berries floating in it and the colour really does suggest pigwa.

My red borsch which I drink every day is dark red. Crimson, sort of. And I have it only for breakfast.
As for courgettes/zuchini, a popular way to cook them is frying with cheese on top. Here, my wife`s dish.

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Here, my breakfast but without red borsch drink . Sorry.

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  DSCN0478Kopiowanie.jpg
  

Paprikacream? Why not ketchup?

Hungarian Paprikakrem eats ketchup's lunch.... far better. Ketchup has it's purposes... I guess... but paprikakrem is great!

Not that csipos (means 'spicy' or 'hot' = pikantny) contrasted with edes ('mild' 'sweet' = łagodny)

The taste of my childhood - Hungarian paprika paste in hot version. I will never forget its taste in cheese sandwiches which my school mates shared with me.