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!
Tuesday Night Suppers 