Hello Dear Followers,
We had a treat this week at Tuesday Night Suppers. Anna’s sister-in-law Kasia offered to join us and cook this week’s dish.
Both Anna and I enjoyed having her show us an authentic Polish dish that is both heartwarming and filling.
This week we made mielone in a dill sauce with a vibrant leeks salad. We placed the mielone on a bed of mashed potatoes and let the flavors just drip down. It truly felt like a holiday in Anna’s kitchen.
Here are the recipes:
Mielone in a Dill Sauce
Ingredients
1-2 packages of meatloaf mix
Salt/Pepper
1 Egg
Breadcrumbs
Olive Oil
1 piece of soft white bread
Onion
Flour
Dill
Celery
4-5 Carrots
Seasonings
Water
To make the Mielone
Meatloaf Mix
1 Egg
½ Onion (fry)
1 slice of white bread (soak in water to soften)
Salt/Pepper
Seasoning (Vegetta seasoning)
Mix everything and form into round/oval balls.
Cover with breadcrumbs and fry until ready (about 15 min)
Place in a deep pan or pot with chopped carrots and celery
Dill Sauce
Once the mielone are done, mix water with a spoon of flour and pour in the Pan.
Add more water so the sauce isn’t too thick.
Add salt/pepper to taste.
Add dill.
Slowly on low heat cook for another 30 min.
Serve over mashed potatoes
Leeks Salad
Ingredients
4 Leeks (chopped)
3 Carrots (shredded)
½ Onion (chopped)
1 Apple (shredded)
Dill (chopped)
Salt/Pepper
1-2 tablespoons of Mayo
Instructions:
Mix all of the ingredients together and the salad is complete. If you’re not eating immediately, cover it and keep it refrigerated until ready to serve.
Until next week!