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Pulled pork is a modern classic and even though it's been around for ages it's growing in popularity every year. While it can be prepared in the oven, taking the journey of making pulled pork on a barbecue adds an enticing smoky dimension to the experience. Pulled pork requires a generous investment of time and dedication. The secret lies in the slow cooking process that transforms the pork into a tender, melt-in-your-mouth masterpiece. To achieve the ultimate result—a juicy, succulent meat that effortlessly falls apart—patience is key as the pork is cooked over low heat for 10-14 hours. Ingredients For The BBQ Pulled Pork: 2000 grams whole piece of pork tenderloin or pork shoulder, with a good amount of marbling for juiciness. 30-50 ml spice rub (enough to fully coat the meat and create a dry exterior). You can use a pre-made barbecue seasoning or create your own by combining a variety of spices such as paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper. Ingredients for the injection and to spray the meat: 500 ml apple juice 4 tablespoons apple cider vinegar How You Make The BBQ Pulled Pork: 1. Preheat your grill or smoker for indirect grilling. If possible, set up a water pan to help maintain temperature stability and add moisture throughout the cooking process. 2. Make sure the meat is dry on the surface. Pat it dry with paper towels if necessary. Prepare the pork shoulder by applying the spice rub generously. For enhanced flavour, rub the spices into the meat the day before and let it marinate in the refrigerator overnight, preferably in a vacuum-sealed bag. 3. In a bowl, combine the ingredients for the injection mixture: apple juice and apple cider vinegar and mix until combined. 4. Using a marinade syringe, fill it with the injection mixture. Make sure the needle is sharp and sanitized. Add the rest of the mixture that is left over to a spray bottle, ready to use for spraying the meat during barbequing. 5. Inject the liquid into the pork shoulder in a "grid" pattern, spacing the injections about 3 cm apart. Slowly inject the liquid into the meat until it starts to leak out through the needle or other openings. This will help to maximize juiciness and flavour. 6. Once the injection is complete, proceed with the smoking or grilling process as described in the previous steps of the recipe. 7. Aim for a target temperature between 110-120 degrees Celsius on your grill or smoker. This slow and low cooking method will result in tender pulled pork. Patience is key. 8. Once the temperature is stable, place the seasoned pork shoulder on the grill or smoker. Add smoke shavings or chunks, preferably from apple wood, to impart a delicious flavour to the meat. 9. After about 3 hours of cooking, start showering the pork shoulder with the apple liquid mixture (a mix of apple juice and apple cider vinegar). Do this every hour to help create a flavorful bark on the outside of the meat. 10. As the cooking progresses, you may encounter a "stall" when the temperature plateaus around 75-90 degrees Celsius. This is normal and occurs as the fat in the meat begins to melt. Be patient and allow the temperature to slowly rise again, as this will contribute to the tender texture. 11. The cooking time for pulled pork can vary, but it typically takes 10-14 hours to achieve perfection. Ensure the internal temperature of the meat reaches 95 degrees Celsius for optimal tenderness. 12. Once the pork shoulder is fully cooked, to a temperature of 75-90 degrees Celsius. remove it from the grill or smoker. While the meat is still hot, use two forks or meat claws to shred it into succulent strands. Serve the pulled pork as desired. It's perfect for sandwiches, tacos, pita bread, or served alongside barbecue sauce and your favourite sides. Patience is key Pulled pork is a labour of love that requires time and attention. The result is a mouthwatering dish that will impress your guests and leave them craving more. Enjoy the tender and flavorful pulled pork straight from the grill, served with a cold beer.

This refreshing and vibrant Green Gazpacho with Parmesan cheese and bacon is a delightful twist on the classic chilled Gazpacho soup. This Green Gazpacho offers an irresistible blend of tastes, packed with fresh flavours from cucumbers, arugula, and green bell pepper, mixed tender herbs, and a hint of lemon juice. The optional addition of Spanish pepper adds a mild kick for those seeking a bit of extra spice. This recipe keeps in the refrigerator for up to 3 days and is best made a day in advance. For The Green Gazpacho You Need: 900 grams English hothouse cucumbers (about 2 large), chopped 2 garlic cloves, smashed 500 ml or about 40 grams of fresh arugula 500 ml or about 40 grams of mixed fresh tender herbs (such as basil, parsley, cilantro, and/or mint) 1 small green bell pepper of about 150 grams 1 green Spanish pepper, optional ½ teaspoon of lemon juice 45 ml (or more) sherry vinegar or red wine vinegar Sea salt and black pepper to taste 180 ml olive oil Optional toppings: 80 grams of smoked streaky bacon, fried until crisp 50 ml of grated parmesan cheese Or 2 medium-sized poached eggs Fresh herbs How You Make The Green Gazpacho: Roughly chop the arugula, garlic, cucumber, herbs, bell pepper, and optional Spanish pepper. In a blender or food processor, combine the chopped herbs, vegetables, and garlic. Blend until smooth. Add the olive oil and vinegar to the blender and continue blending until well combined. Season the mixture with lemon juice, salt, and black pepper according to your taste preferences. Optional: Top the finished soup with crispy bacon, grated Parmesan cheese, or poached eggs for added flavour and texture. Place the soup in the refrigerator for a couple of hours to cool down, preferably overnight. You can also enjoy it straightaway, poured over ice. Enjoy your Green gazpacho with parmesan cheese and bacon soup in the summer sun.

The approach of summer calls for comforting food that will help to beat the heat. One of the best ways to enjoy the summer is a chilled bowl of cold soup filled with feelings of comfort and contentment. Cold soups have been known to soothe the throat as well as the stomach with their cool temperature while helping to cool down body heat. Cold vegan Maafe soup is an absolute must-try this summer. There is a beauty to African food and culture which has not been truly explored by other communities. African food relies on simplistic tradition and the harvest of the land. This is a completely Vegan recipe for the Maafe soup from West Africa also known as Peanut soup or Peanut stew. It is made with peanuts and root vegetables such as sweet potatoes, carrots, potatoes and sometimes squash or pumpkin. In the hot version of the soup, one can also simmer beef or chicken in the soup or alternatively roasted beef or chicken can be chilled, sliced and served with this Cold Maafe. For the Cold Maafe Soup You Need: 2 tablespoons of oil 1 large Onion, chopped 2 fresh Tomatoes, chopped 5-6 Garlic cloves, minced 3 tablespoons fresh Parsley 1 teaspoon of Smoked Paprika Pepper and Salt, to taste 2 whole Habanera peppers or 1 teaspoon of Cayenne pepper 2 large Carrots, diced 2 large Sweet Potatoes, diced 120 ml Unsweetened Peanut Butter or Ground Peanut Paste 60 ml of Peanuts, chopped 240 ml of Kale, chopped (Optional) Coconut Milk to taste How You Make The Cold Maafe Soup: Chop the onion and tomato. Mince the garlic. Dice the carrots and sweet potatoes. Roughly chop the peanuts and Kale. Heat the oil in a large saucepan. Sauté the garlic and onion till golden brown and then add the tomatoes, parsley, and smoked paprika. Stir well until the tomatoes are cooked. Season well with salt and pepper. Add the sweet potato, carrot and the habanera pepper or the cayenne pepper and mix well. Add some water (about 1 and a half cups) and cover with a lid. Turn the heat to medium and let it simmer until the vegetables are cooked through. (Optionally use coconut milk to cook the vegetables for added depth of flavour as well as creaminess) Once the vegetables are cooked, take the pan off the heat and while hot add the peanut butter and stir well till mixed evenly. Let it cool and then blend the whole soup in a high-speed blender into a smooth puree. Lightly roast the chopped peanuts for garnishing. Serve the soup chilled in a bowl and garnish with roasted chopped peanuts and chopped kale. Enyoj on a hot summer day.

Porra de Antequera, hailing from the picturesque town of Antequera in the sun-soaked Malaga region of southern Spain, is a twist on the traditional Andalusian cold tomato soup Gazpacho. Porra de Antequera boasts a richer and more substantial texture thanks to the addition of bread and offers delightful optional toppings. This easy summer recipe will tantalize your taste buds and provide a refreshing escape from the summer heat. For Porra de Antequera you need: 100 grams of white Spanish onions, roughly chopped 2 garlic cloves, minced 1 small cucumber, diced 1 small red bell pepper, diced 1 small green bell pepper, diced 100 grams of day-old stale baguette, cubed 1 kg ripe tomatoes, roughly chopped 1 teaspoon sherry vinegar 100 ml extra virgin olive oil Salt and freshly ground black pepper, to taste Optional toppings: Croutons Sliced ham Cooked shrimp Canned tuna Fresh herbs How you make Porra de Antequera: In a blender or food processor, combine the chopped onions, minced garlic, diced cucumber, diced red bell pepper, diced green bell pepper, and cubed stale baguette. Blend until the mixture becomes a smooth paste. (If you prefer a milder taste, you can sauté the onions and garlic in a bit of olive oil before adding them to the blender.) Add the ripe tomatoes to the blender and blend again until the soup is smooth and well combined. Season the soup with salt, freshly ground black pepper, and sherry vinegar. Taste and adjust the seasoning according to your preferences. If the soup is too thick, you can add a bit of water to achieve the desired consistency. If you prefer a thicker soup, you can add additional pieces of stale bread to the blender. Transfer the soup to a container and refrigerate it for a couple of hours or overnight, allowing the flavours to develop and the soup to chill. When ready to serve, drizzle the soup with extra virgin olive oil. You can enjoy it as it is, or add optional toppings such as croutons, sliced ham, cooked shrimp, or canned tuna for added texture and flavour. This revitalized Porra de Antequera - Cold Tomato Soup is best served chilled, offering a refreshing and satisfying dish during warm weather. Enjoy the vibrant flavours and delightful toppings as you indulge in this Andalusian culinary delight.

A trip to Barcelona is not complete without a visit to some of the greatest vineyards of the Penedes region. Located about 50 km to the southwest of the city, in the heart of the Penedès region is the town of Sant Sarduni D’Anoia, also known as the Cava Central which is home to more than 80 Cava producers. As the summers in Spain are quite hot and humid, the best time to visit the vineyards is during spring and fall especially during October and November. There are also a few places in Sant Sarduni D’Anoia that offer lovely Cava tours where you can learn all about the wine and the history of the different bodegas. Visit The Cavatast Festival The Cava Week Festival called Cavatast happens annually in mid-October. For three days, you’ll get to experience a mix of fine food, and Catalan culture, seeing how small-scale wine production can come to be synonymous with a landscape and people. As well as witness the “Cava Queen” be crowned and take the first sips of the year’s harvest. There are also concerts, classes, and of course, taste plenty of Cava! If you are interested in visiting the festival, you can check out their website here. Codorniu – The Home of Cava If you want to experience where and how Cava came into being, there’s no better place than the Codorniu. Established in 1551, it is the oldest winery and vineyard in all of Spain! It is considered as a national historic monument for cultural interests. It was the first place to produce Cava in 1872 when Josep Raventos brought the methode champenoise to Spain. In 1984, the Codorníu winery introduced Chardonnay grapes to cava making. The result is the world-famous Anna de Codorníu Brut Nature, named after the head of the wine estate in the 17th century. This is the best-selling Cava in Spain, with delicate notes of citrus and pineapple. The first Cava creators are also credited with the most expensive Cava in the world. Their 457 Gran Reserva 2008 costs around $200 per bottle. The Codorniu Discovery Tour is an incredible experience that includes a guided tour where you learn about the production of Cava and visit the cellars. This is followed by a tasting in their Cava bar. They also offer longer visits that include food pairings, chocolate tasting, and a Cava tasting course. Codorniu has has grown larger and larger with each generation and today it is one of the largest producers of high-quality Cava wines offering a wide variety across different styles and vintages of the wine. The vineyard has been actively trying for the past decade to turn its entire production completely organic and is hoping to be certified in 2024. If you want to learn more about Codorniu, you can visit there website here. Freixenet – The Largest Producer of Cava The Freixenet vineyards are concentrated in the heart of the Penedès region, a privileged area influenced by the Mediterranean climate and with three different vine-growing estates on the coast, plain and mountain. Having a separate estate for each of the grape varieties Macabeo, Xarel·lo and Parellada, they have truly perfected the art of making Cava. Freixenet was founded in 1914 when two Spanish winemaking families joined hands in marriage. Pedro Ferrer and Dolores Sala Vive, on the first night of their marriage, decided to turn the family business from still to sparkling wine production and the rest is history. The winery has expanded exponentially over the past century and Freixenet is now one of the largest sparkling wine producers in the world, selling more than 100 million bottles in 2021. And they make 80% of Spain’s exported Cava. It is famous for its sleek and innovative design of frosted or iced bottles. Over the years, they have combined tradition and innovation, along with the application of cutting-edge technology. Their main large-scale wine production facility is completely automated with modern equipment making it the first automated winery in the world. Although, they still need winegrowers for cultivating the grapes and winemakers to bring out their new blends into the market. Freixenet has garnered a lot of achievements over the past few decades. They were the sponsor of the 1992 Olympic games in Barcelona. The classic frosted Freixenet Black Cord became the first ever sparkling wine to be in space in 1997 when astronaut Helena Kondakova was the first to toast in the space station. If you want to learn more about Freixenet, you can visit there website here. Recaredo – The First Biodynamic Winery Recaredo was founded in 1924 by Josep Mata Capellades naming the winery after his father. He was a traditional wine disgorger by profession and was set to create a distinctive style of sparkling wine based upon protecting the traditional art and craftsmanship of manual disgorgement. For their efforts, Recaredo were named Catalonia’s Best Winery in 2017 by the Catalan Association of Sommeliers. The distinct style of Recaredo emphasizes long-aged wine that is aged for at least 30 months with the use of only natural cork stoppers which require skill and precision for disgorgement. Disgorgement is the final step before bottles are corked. Without exception, every bottle of sparkling wine produced by Recaredo is disgorged by hand at the natural temperature of the cellars without any freezing or chilling processes. Recaredo was certified as completely Biodynamic in 2010. Biodynamic agriculture is an advanced form of organic farming which focuses on preserving the ecosystem and biodiversity of the land. It involves planting medicinal plants among the vines to prevent mould and keep insects away as well as letting cover crops grow freely among the vines loosening the soil and preventing erosion. There are also certain legumes such as chickpeas grown to provide atmospheric nitrogen and nutrients to the vines. Biodynamic viticulture uses natural elements in the farm to protect and nurture growth. Recaredo will be celebrating its 100th anniversary next year in 2024. Let us celebrate together with a toast to the fruit of their labours, Cava. If you want to learn more about Recaredo, you can visit there website here.

Cava is the premium sparkling wine of Spain with rich floral aromatics as well as fruity and citrusy notes with a depth of nutty flavour as the wine is aged. Renowned for its versatility, Cava stands as one of the most food-friendly wines available. Its balanced profile and fresh acidity make it the perfect accompaniment to a wide range of dishes. While Cava is considered one of the greatest sparkling wines, being rivalled by Champagne, makes people think that Cava is only a celebratory wine, to be uncorked on special occasions. However, Cava pairs excellent with loads of different types of foods so why not open a good bottle of Cava whenever you feel like it? Taste Profiles for pairing Cava It might sound strange but the food that goes along the best with Cava is Potato Chips. Similar to other sparkling wines, Cava is high in acidity. Salt always balances out acid. As a result, any salty foods such as potato chips will reduce the acidity of the wine and give a perception of more body and depth to the wine allowing the delicate notes of the wine to shine. On the other hand, the high acidity of Cava can bring out more flavour and depth in rich and heavy foods. The acid in Cava cuts through fatty dishes and improves the mouthfeel of the food and the slightly bitter notes of the wine allow the richness of the food to shine. Meanwhile, contrary to public opinion, Cava should not ideally be paired with desserts or sweets. Sugar emphasizes the acid. Any food that is sweet increases the perception of acidity and bitterness in the wine. It is commonly known that having sweet food will make your beverage taste less sweet. Pairing by Style of Cava The maturity of Cava also plays a key role in factoring food pairing. Young Cava aged for 9 months is brighter and fresher with fruity, citrusy notes and higher acidity. It pairs well with more delicate foods high in fat, food that is cooked in pork lard or cooked in oil or butter as well as the natural fat from avocado in a guacamole. The shorter-aged Cava Reserva which is aged for 15 months is more earthy with notes of ripe fruits and nutty aromas similar to almonds. It pairs well with a lot of foods ranging from vegetables, nuts, sausages, spicy food, complex seafood dishes, fried foods, meat as well as Mexican tacos. The longer-aged Gran Cava Reserva which is aged for 30 months has a more complex profile with mature nutty flavours and zesty citrusy notes. It is best for pairing with bold flavours and complex dishes. It pairs well with complex seafood dishes such as smoked salmon and caviar as well as rice, meat, and Oriental food cooked in coconut milk, corn, and spicy dishes, and is the prime choice of wine to go with cheeses and hams. Charcuterie and Cava go hand in hand Cava is the prime choice for pairing with a well-curated Spanish Cheese board or the classic Tapas. You can never go wrong when pairing Cava with the classic Iberian ham, Jamón, Smoked salmon, Sliced veal, Foie gras, Prosciutto or Serrano Ham. Cheeses that will pair perfectly with Cava include Manchego, Cheddar, Vacherin, Torta del Casar, Gruyere, Comte, Asiago and any sheep’s milk matured cheeses. Almost all nuts go along well with Cava from almonds. pistachios, hazelnuts to dried figs and apricots. Cava also works wonderfully with acidic foods such as Spanish olives, Capers and the classic Spanish delicacy Boquerones en Vinagre, anchovies in vinegar. Cava is also a perfect choice for any Tapas especially Pimentos de Padron which are salted pan-fried peppers or the classic Patatas Bravas which are fried and spiced potatoes. When it comes to Cava and Tapas, the sky is the limit! Cava and Seafood From something as basic as anchovies from a tin can to something as complex as traditional stews like zarzuela, Cava is perfect for seafood. It is one of the best wines to pair with seafood. The acidity in wine has an effect on seafood that helps to make the texture firm and taste less fishy. Shorter aged Cava goes incredibly well with delicate seafood such as oysters, tartare, scallops, steamed fish dishes, fried fish, shrimp as well as sushi! While longer-aged Cava goes splendidly well with fried fish, lobster or langoustine, and complex seafood stews. Pairing Cava with Vegetables Artichokes are notoriously difficult vegetables to pair with other food or beverages. However, in the winter in Catalonia, a small seasonal variety of artichoke is grown which is cooked with olive oil on charcoal to be served with Cava. Cava can pair phenomenally well with vegetables, tenderising the fibre with its acidity. It goes especially well with butter-tossed, grilled or fried vegetables and any salad with less acidity in its dressing. Cava and Rice dishes Cava is remarkable for its versatility. It is one of the few wines that improve the taste of rice. It is well known to pair along with any rice dishes from simple Thai lemongrass rice or fried rice to complex classical rice dishes such as Italian risottos or Persian jewelled rice. Cava is a part of the Spanish cuisine Last but not least, one cannot overlook the classic gem of Spanish cuisine, Paella, a traditional rice dish cooked with saffron, vegetables, chicken and seafood in one pot. The two masterpieces of Spanish food and beverage culture pair together like a miraculous symphony. The savoury umami flavour of the paella is sometimes underappreciated due to its oily nature. This is where the acidity of Cava works remarkably well in brushing aside the fatty nature of the paella and bringing out a depth of flavour while enjoying the notes of fruity aromas from the wine at the end.

Cava is the most popular Spanish sparkling wine and one of Spain’s most famous wines. With the same method of production but a completely different blend of grapes, the Spanish Cava is the true rival to Champagne. Champagne, the infamous sparkling wine from the French region of the same name is rightfully crowned as the “King of Wines.” In recent years though, it is being outperformed by its brothers, the great kings of Italy and Spain, namely Prosecco and Cava. Champagne’s Greatest Rival Cava is the most popular Spanish sparkling wine and one of Spain’s most famous wines. Cava rivals Champagne in many ways from production method to quality but at a more affordable price. The significance of Cava is the region and the Spanish grape varieties used in its production. Cava hails from the Penedes region that lies to the south of Barcelona in the Spanish Catalunya wine region. Cava has a Denominación de Origen (DO) status which indicates that it can only be produced in specific areas of Spain, using approved grape varieties and must be carbonated with a secondary fermentation in the bottle. The name Cava comes from the Spanish word for “cave” referring to the deep underground cellars where the wines age. However, this name was not adopted until 1970. The History of Cava Cava was originally popularized as Champán or Champaña. This name didn’t stem from the Champagne wine region in France but actually referred to the method of fermentation used to turn base wine into bubbly known as Methode Champenoise. In 1872, the winemaker Josep Raventós of the Codorníu winery brought the Methode Champenoise with him from the Champagne region of France. He used it to produce the first Cava sparkling wine in the Penedes region. In 1887, when a plague of phylloxera devastated every vineyard of the region, the winemakers relied on the high-quality white grapes of Spain that survived and even thrived in the absence of the red grapes. This led to an increase in the production of sparkling wines in Spain. The Codorníu winery dominates the production of Cava to this day. The Grape Varieties of Cava Cava is made with a blend of the high-quality Spanish white grapes Macabeu, Xarel·lo and Paralleda, each of which brings its own character to the wine. Together, the three Spanish grapes create the balanced fruity sparkling wine we love as Cava. Rosado styles of Cava are fortified by blending a variety of red grapes such as Garnacha, Monastrell, Pinot Noir, or Trepat. Macabe Macabeu is the primary grape used in Cava production that makes up the main body of the wine. It is more neutral in flavour and has faint floral aromatics, a citric fruity note with a slightly bitter finish that tastes similar to green almonds. Xarel·lo Xarel·lo, on the other hand, is much more aromatic with rich floral aromas and citric fruit and green apple notes. It principally contributes a tart acidity and freshness to the wine. Paralleda Paralleda is blended for its high acidity and zesty citrus flavours with fresh nutty notes which mature well as the wine ages giving it a depth in flavour. The Styles of Cava Cava is classified depending on how long it has been aged in the bottle as well as its level of sugar content. The most popularly sold Cava is the simple Cava Brut which requires a minimum 9-month ageing period on the lees and a sugar content of 0-12 grams per litre. Cava is classified according to the sugar content from a Brut with 0-12 grams per litre to a Dry or Seco with up to 32 grams per litre and Sweet or Dolç with more than 50 grams per litre. However, for vintage Cava, only Brut varieties are allowed to be aged. Cava Reserva is a non-vintage Cava that has been aged for a minimum of 18 months while Cava Gran Reserva is considered a vintage Cava which has been aged for a minimum of 30 months. The longer the Cava ages, the more toasty and nutty aromas are pronounced in the wine. Well-aged vintage Gran Reserva Cava sparkling wines often have notes of brioche, almond skin, toasted hazelnut, or even smoke. Is it worth noting that once you buy a bottle of Cava, it keeps its flavours intact for up to a year. So, the best time to procure your bottle of fresh Cava wine would be when it’s released in the market. The Cava Methode Cava is made through a two-step fermentation process. The first step is turning grape juice into wine and the second step is turning the wine into a beautiful bubbly sparkling wine. Cava grapes are harvested early to maintain high acid levels. They’re then pressed to release juice. The juice of each grape variety is fermented separately in oak barrels or stainless-steel tanks. These dry wines are blended together in decided proportions to create a final product. The blended wine is bottled along with tirage liqueur which is a mixture of yeast and sugar. This mixture incites the second fermentation which lasts for 9 months to several years and introduces carbon dioxide into the wine which results in the bubbles that we love. Raise a flute of Cava With the same method of production but a completely different blend of grapes, the Spanish Cava is the true rival to Champagne. Whether you’re celebrating a special occasion or would like to relax with a glass of sparkling wine, you don’t have to spend a fortune on a bottle of Champagne. When life calls for a toast, you raise a flute of Cava.

Although potatoes first came to Poland towards the end of the 17th century, it wasn’t until the 19th century that they began to take centre stage in Polish cuisine, particularly as a source of sustenance for poorer folk. As they gained in popularity, cooks began experimenting with new recipes, and today there are many Polish potato dishes deserving of celebration. King of the Tubers Potato, the king of tuber-kind, was fittingly brought to Poland by King Jan III Sobieski. It is said he sent his wife, Marysieńka, a sack of potatoes during the siege of Vienna, (not perhaps the most romantic gift for a wife, but nonetheless appreciated), and the gardener of Wilanów Palace grounds, Paweł Wienczarek, planted them. Some years later, his son-in-law, Jan Łuba brought potato growing to Warsaw, where king August Mocny, fell in love with them and insisted on being served fried potatoes as an accompaniment to his daily dinner. Today, potatoes are an irreplaceable ingredient in many celebrated Polish dishes. Placki Ziemniaczane - Polish Potato Pancakes Polish potato pancakes are as versatile as they are delicious. They can be served as a starter, a side dish, or as a base with a topping of devilled chicken livers or Polish Gulasz (Goulash) or with a healthy dollop of sour cream and a sprinkling of chopped chives. You can even serve them as a dessert with a light dusting of caster sugar. Check out the recipe here. Zupa Ziemniaczana - Polish Potato Soup Potato soups are a favourite all over the world, and one of the Polish favourites is Zupa Ziemniaczana. The thing that makes this potato soup so special, apart from the potatoes themselves, is the addition of some good, smoky Polish sausage like Kabanos, Sucha Krakowska, or Zwyczajna, and some smoked bacon and a healthy dollop of sour cream. Whether you serve it at lunch or suppertime, it's a wholesome bowl of deliciousness. Ziemniaki po Mysliwsku - Polish Potatoes Hunter-Style The things that put the Polish fried potato dish - Ziemniaki po Mysliwsku - Polish potatoes hunter-style - at the top of the pile is the addition of anchovies and capers. The anchovies and capers bring an amazing sharp saltiness to the dish. The Ziemniaki po Mysliwsku is then garnished with a sprinkling of chopped dill and parsley, making this fried potato dish stand out from the crowd. Knedle ze śliwkami - Polish Potato Plum Dumplings It's not just Polish potato pancakes that can be served as a dessert dish, Polish potato plum dumplings are an out-and-out winner for desserts. Plums are halved, pitted, and the cavity is filled with sugar before joining the two halves together and wrapping them in cold mashed potato and flour dough prior to boiling. The sweet tartness of the plum, the slight saltiness of the potato and the flour shell with its gorgeous slight stodginess, browned in butter and rolled in sugar, is absolutely sublime combination. Polish Potato Poems Once the Polish love affair with the potato was well underway, it wasn’t long before some Polish bards began to write poems about them. The first was written by Adam Mickiewicz in 1821. It is called "Kartofla" (potato), and it extols the virtues of life in the countryside and, in particular, what happens when a potato leaps off the stove demanding attention. The poem was never finished (the attention-grabbing must have been pretty serious) and it was never published in his lifetime. Another was written by Julian Tuwim. His poem is called “Kartofle”. Not perhaps Keats or Wordsworth, but an amusing little poem, nonetheless. "Can you feel it? The pagan years smelling of campfire, Smouldering juniper wood crackling with sparks, Woolly smoke drifting with the wind, And raw potatoes wrinkling from the heat. And never a potato served on the table was as tempting as one with burning scent, charred, Voraciously taken with a clamp-stick. Out of grey, hot flour of the forest ash. Toss it from hand to hand! Blow on it! Watch out! It’s hot! Its braised skin burns you when peeled! Toss it in salt from a piece of paper! Put it in your blowing mouth and devour! Let it melt on your jumping tongue!" Polish Potato Varieties and their Equivalents Over 120 varieties of potatoes are grown in Poland today. Anouschka, Belana, Bellinda Colette and Glorietta are excellent for boiling and can be enjoyed hot, or cold in salads. Bellarosa, Catania, Elfe, Jelly, Red Sonia, and Vineta are good “mashers,” and also work brilliantly well in meaty, saucy recipes. The Poles use starchy potatoes like Bryza, Gracja, Ibis, Gustaw and Tajfun, to make Polish potato pancakes, but for folks in the USA who want to try their hand at making them, Russet, Idaho, and Yukon gold work well, while for Brits, Desiree, Estima, King Edwards, or Maris Piper do the trick nicely. One thing that makes the humble potato so widely beloved is its amazing versatility. They can be the star of the show as a main, a side, or a desert. It’s partly their versatility that elevates the humble potato to the ranks of food royalty.

The potato, a staple in many cuisines today, had a humble beginning fraught with scepticism and misconceptions. However, thanks to the relentless efforts of Antoine-Augustin Parmentier, this unassuming tuber emerged from the shadows to become a vital part of the European diet. Parmentier's smart campaigns and trickery transformed potatoes from mere livestock feed into a beloved and essential food source and a vital resource in the effort of ending famine. This is a short story about the man who popularised the potato in many parts of Europe. Cultivation of the Potato in Europe The potato was introduced to Europe in the 17th century by Spanish seafarers who brought them from South America. By the 18th century, potatoes were being cultivated in most European countries. However, their usage differed across the continent. While Ireland, Spain, and England embraced potatoes and incorporated them into popular dishes, in most of Europe, potatoes were mainly grown as animal feed or to produce cheap vodka in Scandinavia. Smear Campaign and Religious Opposition Potatoes were generally considered inedible for humans. In fact, France went as far as banning the planting and consumption of potatoes, associating them with poison and leprosy. A smear campaign further propagated the belief that potatoes were detrimental to health and could cause illness. Some religious institutions even claimed that potatoes were not approved by God since they were not mentioned in the Bible. In the East and Persia on the other hand, rulers began promoting potatoes as a way to combat famine, but their popularity did not catch on in Europe. Antoine -Augustin Parmentier’s potato saga begins During the Seven Years' War (1756-1763), a global conflict involving major European powers, Europe experienced a severe famine. However, the Persians fared considerably better due to their potato crops. Antoine-Augustin Parmentier, (1737-1813) a pharmacist for the French army who was captured during the war and held in a Persian prison, survived on potatoes for three years without falling ill or developing leprosy. This experience led him to realize that potatoes were not in fact poisonous. After his release, he returned to France, working as a pharmacist and developing a passion for potato cultivation as a solution to famine. Parmentier faced opposition from colleagues and the public who held firmly to the belief that potatoes were inedible, barely sustaining life, and dangerous. Moreover, the potato remained illegal in France, which made marketing even more challenging. In 1772, the Paris Faculty of Medicine declared potatoes "edible" after Parmentier won an academy contest by publishing an essay on the virtues of potatoes as a staple food during times of need. This declaration led to the legalization of potatoes in France. Antoine-Augustin Parmentier Potato campaign Parmentier initiated a strategic and complex campaign to popularize potatoes in France. He hosted dinner parties for influential guests, serving dishes made with or accompanied by potatoes. In 1785, he presented King Louis XVI and Queen Marie-Antoinette with a bouquet of purple potato flowers. After the royals were seen wearing them, the public began to warm up to the idea of potatoes, albeit cautiously. King Louis XVI then granted Parmentier several acres of land for potato cultivation, providing the foundation for his next marketing strategy. Parmentier initially emphasized that potatoes could be grown anywhere, by claiming that his land was barren land, making them an excellent crop for all farms. He also attempted to increase their appeal by comparing them to truffles, but these efforts failed to capture the interest of the common people. A strike of genius When all other methods failed or only gave a limited result in the fight to popularize the potato, Parmentier finally decided to place guards around his potato fields, claiming that the potatoes were so valuable that they needed protection from thieves. By only gardening the potato fields during the daytime, the thieves could sneak in and steal the crops at night. This strategy proved successful, as thieves began stealing potatoes at night, much to Parmentier's delight. As the thefts continued stealing night after night and Parmentier continued planting potatoes, the potato soon spread all across France and with that, their popularity quickly grew. From there, the potato's popularity kept spreading to other European countries, and soon potatoes became a staple food throughout Europe.

Classic Polish potato pancake Placki Ziemniaczane are as easy to make as they are to eat. With its crispy outer layer and a gooey centre, this scrumptious dish can be eaten as a starter, as a side to a main dish or dessert, whit an endless variety of toppings. The Poles love their potatoes, referred to in most of Poland as “Ziemniak,” or “Kartofel” closer to the German border, the potato is the key ingredient to some wonderfully tasty Polish dishes like this classic potato pancake well worth a try. Placki Ziemniaczane is great on its own, or you can serve them with a healthy dollop of smetana with a sprinkling of chopped chive. You can use them as a starter, or as a side to a main. You can also serve them as a dessert (omitting the garlic) with a sprinkling of sugar. This recipe makes 9 pancakes in total. Placki Ziemniaczane Recipe Cooking time (9 pancakes in total) – 15 minutes Preparation time – 10 minutes. For The Placki Ziemniaczane You Need: 3 starchy potatoes (approx.680 grams in total) 1 small egg 2 tablespoons of flour 1 small-sized yellow or white onion 1 clove of garlic, optional 1 teaspoon of salt A pinch of freshly ground black pepper High smoke point cooking oil – light or refined olive oil, corn, safflower or sunflower oil, all of which have neutral flavours. How you make the Placki Ziemniaczane: Peel the potatoes and onion and grate them finely. Wrap the potatoes and onion in a tea towel and wring out as much moisture as you can. Break the egg into a mixing bowl and beat well until combined. If using garlic, finely grate it into the egg mixture. Add the drained potato and onion to the egg mixture and combine. Add the flour, salt and pepper to the mixture and combine well. Pour oil into a frying pan to a depth of ¼”, and heat over medium to high heat. Gently pour in 50 ml of the pancake mixture and gently spread out using the back of a spoon until it’s a uniform 8 to 10 millimetres thick. Fry for 2 to 3 minutes on each side until a lovely golden brown. Remove from the frying pan, onto a paper towel to dry and allow the excess oil to drain and serve them hot with a topping of your choosing. They are better eaten hot, but if you have leftovers, you can wrap them in foil and put them in a lidded container in your fridge where they’ll keep for a day or two. You can also freeze them by wrapping them individually in cling film and foil and placing them into a lidded container. They keep in your freezer for up to two weeks. You can reheat precooked potato pancakes in a preheated oven (400 °F or 200 °C). Remove them from the fridge or freezer, unwrap them, allow them to come up to room temperature (or defrost), place them on a lined baking tray, and bake in the oven for around 5 minutes.

There is no better way to beat the heat than a chilled glass of Pilsner. Well, if you’re at it then why not taste the best that beer has to offer? The tourist season is officially now open in the Czech Republic with its magnificent castles, chateaus, and national monuments aided by a variety of tours at the numerous monuments throughout the country. Year after year, the abundant architectural and cultural heritage of the Czech Republic attracts millions of tourists, both domestic and international. If you want to get to know the Czech Republic with everything it offers, you must taste a glass of beer which is the golden treasure that the Czechs are most proud of. The Czech Beer festivals are an excellent opportunity for you to do so. It is a tradition that every fairly large brewery has its own festival at least once a year. Beer festivals in the Czech Republic There are countless beer festivals held all over the Czech Republic annually. Millions of people visit the Czech cities for enjoying the vast variety of beers and special brews offered during these festivals. The festivals are also a great way of testing out new brews for the breweries by gauging the feedback of a larger demographic of people. The beer is accompanied by a wide variety of local delicacies, sausages, grilled meats and cheese. The program also features cultural and musical performances with usually some kind of surprise event at night. This is the season of enjoying beer and merry-making in Bohemia as from May till September, there will be beer festivals held all over Czechia. However, no beer festival can beat the grandeur and grace of the Cesky Pivni Festival. Cesky Pivni Festival The Cesky Pivni Festival is the largest beer festival held annually in Prague in the second half of May which lasts around 17 days. It is a traditional custom of the city, being held in the same place with a rigid schedule since 2008 but always in a more grandiose setting with every passing year. A unique beer garden complex with an area of 3,900 m is built on Prague's famous Letná Plain 2. Here visitors can taste more than 150 different kinds of domestic draught beers, from dozens of micro, small and medium-sized breweries all over the country, as well as more than 200 different types of beer from international countries such as England, Belgium, Germany, Denmark, Poland and more. The brewmaster of the Krušovice brewery brews a special festival edition, which you will not taste anywhere else than at the Cesky Pivni Festival. The festival offers a comprehensive culinary experience. Besides beer tastings, visitors can also enjoy various Czech wines, mixed drinks and quality coffee from professional baristas. The beer and drinks will be accompanied by traditional Czech dishes and the best delicacies of Czech chefs, butchers and bakers, but also from European, Asian and American cuisine. Cupcakes with special beer flavours will be available in the café. Everyone will be able to check what beer tastes best with a particular dish. The atmosphere of the largest restaurant in Bohemia with 10,000 seats wouldn’t be complete without stylish service by the festival staff in traditional Czech costumes. The gourmet experience is topped by music performances, weekend afterparty and a tent called Beer Diversity, offering tastes of foreign beers little known in the Czech Republic. Admission Details The Cesky Pivni festival in 2023 is supposed to be held from 14th May to 30th May according to social media posts. The admission fee is 100 Czech Koruna (which is about 4.2 Euros or 4.6 United States Dollars.) This is a one-time fee for all 17 days of the festival. So one can freely leave and return on any day without having to pay another entry fee. The payment can be made exclusively on-site at the time of entry against which you will be given a card as an entry pass for the rest of the festival. You can check out their official website and find tickets here. The VIP admission fee is also a one-time fee of 400 Czech Koruna (which is about 16.8 Euros or 18.7 United States Dollars). It enables a choice of better seats at musical performances and cultural events and personal booths/tents at the beer garden. Where: The venue is the same as the annual fare in the famous Letna Park at Letenska Plain 2, 17090, Prague 7. Contact: For more information about the festival, you can contact the organizers at- Tel - +420 224 214 775 Email: info@pivnifestivalpraha.cz Website: https://www.pbfest.cz/

Czech beer is a symbol of its centuries of progress in the techniques and innovations in brewing. The most noble profession in the Czech Republic throughout history is that of a brewer. Many who have perfected their art are even known as Master Brewers. The bohemian region has the perfect climatic conditions required for growing a quality harvest of hops, one of the key ingredients of a good beer. The Saaz hops cultivated in Bohemia are considered noble hops suitable for the most premium beers and hence were considered a valuable commodity. To protect the integrity of Czech beer and its customs, The King of Bohemia Wenceslaus imposed the death penalty on everybody attempting to export any hop cutting that could be used as new hop seedlings. This endeared him to the local hop farmers and the brewers. "Blessed is the mother who gives birth to a brewer” (Famous Czech Saying) The City of Pilsen In 1295, King Wenceslaus founded the city of Pilsen – the beer capital of Bohemia and asserted that every individual had the “right to brew”. The right to brew was passed on throughout Bohemia resulting in publicly founded breweries. From the 16th century to the 18th century, 36 malthouses and 26 breweries were operating in Pilsen alone. Once canonized as Czechoslovakia’s patron saint, Saint Wenceslaus also became the patron saint of Czech brewers. Bohemia Regent Brewery – Europe’s Oldest Brewery The Bohemia Regent Brewery was founded by the Rosenborg noble family in 1379 in Trebon, South Bohemia on a proposal from the house regent giving it the name Bohemia Regent. It has continued to operate uninterrupted up until now, thus making it one of Europe´s oldest breweries with continuous production on the same premises! The brewery has retained its Renaissance appearance and is a jewel of architecture, beautifully encroached in the picturesque historical town of Trebon. Bohemia Regent lagers (especially the Bohemia Regent 12) are a rare example of a typical South Bohemian Real Lager, with a bitter-sweet palate. The brewery adheres to traditional Bohemian brewing with double mashing and very long maturation with a perfect balance between hops and malt. If you want to learn more about Bohemia Regent Brewery, you can visit their official website here. Bohemia Regent Premium Bohemia Regent Premium is the flagship beer of the Bohemia Regent Brewery. It is made with only the best Saaz hops and Moravian barley, soft low-sodium water from artesian wells owned by the brewery, and pure cultures of bottom fermentation yeast strains. Traditional double decoction mashing and 90-day secondary fermentation in the centuries-old brewery cellars delivers a beautifully balanced, lightly carbonated lager- easy on the mouth and with medium bitterness. It has an alcoholic strength of 5% Pilsner Urquell – Europe’s Largest Brewery Four years before Pilsner Urquell was invented, 36 barrels of bad beer were discarded in front of Pilsen’s town hall. The following year when the citizens of Pilsen grew unhappy with the quality of the beer, the public decision to build a new brewery was announced and soon German master brewer Josef Groll was invited. In 1842 the Bürger Brauerei(Citizens’ Brewery) was built, which would later become Pilsner Urquell. Groll invented Pilsner on October 5, 1842, and he is largely responsible for the superb taste of Czech pale lager. A golden Pilsner beer made history by becoming the first light-coloured beer in the world! In the following decades, the export of Pilsner was an ever-increasing demand all over Europe and America and Pilsner Urquell brewery proved the biggest in Europe. If you want to learn more about Pilsner Urquell, you can visit their official website here. Pilsner Urquell Pilsner Urquell’s signature flavour balances the sweetness from triple-decocted malt and the bitterness from Saaz hops. The thick head of dense, wet foam adds smoothness and seals in flavour and aroma. The recipe has been untouched for more than 180 years and uses traditional methods like triple decoction and parallel brewing. Pilsner is still made the same way as in 1842, with Saaz hops, soft water from Pilsen and a much paler malt from Sweet Moravian barley. It has a refreshing natural carbonation, subtle caramel tones and a clean finish with a pleasing, hoppy bitterness. It has an alcoholic strength of 4.4% Albrecht Brewery – Europe’s Most Awarded Brewery Located in the historical town of Frýdlant, the Albrecht brewery is named after one of the most famous military leaders of the 30 Years’ War Albrecht von Wallenstein who was reported to have a passion for the local beer observing the brewery from the castle of Frýdlant. Albrecht lagers have enjoyed a great reputation for centuries and this is no coincidence, indeed the very first book on bottom fermentation in Bohemia was written by Albrecht’s head brewer Josef Daněk in 1852. Albrecht lager beer is brewed the traditional way, using the double-decoction technique with the primary fermentation stage being separated from maturation in lager tanks. Since 2015, Albrecht Brewery has won 23 gold medals, 15 silver medals and 18 bronze medals in national as well as international beer competitions. The brewery has been offering its award-winning craft beers brewed from its soft water and carefully selected ingredients. The beer preserves its purest form and mostly comes unfiltered and unpasteurized. If you want to learn more about Albrecht Brewery, you can visit their official website here. The Katerina 12° The Katerina 12° is a classic dark lager with a distinctive dark chocolate colour and a pleasantly balanced flavour. It is made up of five malts, which, once put together with the brewery’s unique well water, give the beer an unmistakable character. The taste and smell of Katerina have clearly pronounced caramel and dark chocolate flavours and scents. However, it is not particularly sweet! It is a drier beer with a prominent increased body. Due to its uniqueness, this dark lager has become favoured even by drinkers who do not usually drink dark beers. It is the most award-winning beer of the Albrecht brewery. It has an alcoholic strength of 4.5% Czech Beer Culture Beer is an integral part of Czech culture and tradition. Brewing has a significant essence of age-old traditions and customs second to none other than the unique Bohemian architecture, arts and education. If you want to learn more about check beer, you can check out The Czech beer alliance. The Czechs are a very friendly and community-based close-knit group of people. Next time you are in the Czech Republic, visit a pub and ask a group if you can squeeze into their table and you are bound to make a wonderful group of friends and enjoy a wonderful pale lager while you’re at it!