Ewa Wachowicz cooks at Babia Góra. Regional delicacies and more
In the 580th episode of the show, Ewa began her cooking with a simple, quick, and incredibly healthy zucchini and feta salad. She began by peeling the zucchini into ribbons. She placed the zucchini in a bowl and prepared a marinade, which also doubled as a dressing.
Then she transferred the zucchini to a platter. She cut the feta cheese into cubes, placed it on top of the zucchini, sprinkled the whole thing with sunflower seeds, and poured a little more marinade over it.
For the second recipe, Ewa Wachowicz prepared cottage cheese wraps – a gluten-free option. In a bowl, she combined the egg and cottage cheese, seasoned with salt and a pinch of pepper. She mixed everything together. She poured the mixture onto a baking sheet to form four even pancakes. She baked at 180 degrees Celsius for 15 minutes. While the wraps were baking, Ewa prepared the toppings: radishes, pickled cucumbers, cold-smoked trout, and white sandwich cheese.
Ewa spread the baked wraps with sandwich cheese and served them with toppings.
Next came the "beggar's soup"—a regional dish straight from the Subcarpathian region. She boiled diced potatoes in a pot, then added torn dough made from water and flour—known as "torn dumplings."
When the dumplings floated to the surface, Ewa added a glass of milk, and the soup was ready.
For a sweet treat, Ewa Wachowicz proposed an instant cake made with coconut flakes, eggs and skyr.
She cracked three whole eggs into a bowl and sweetened them with erythritol. Stirred, then added skyr and coconut flakes, mixing everything together. The high-protein dessert was ready – Ewa decided to prepare two different desserts. She poured the coconut mixture into two baking tins, adding a few blackberries to one, and blanched almonds to the other. She placed the cake in an oven preheated to 170 degrees Celsius – the dessert baked for 30 minutes.
