minimum 5 people
all year round
Hen Weekend Activities – Cookery Classes
For any hens who fancy themselves as a bit of a Nigella Lawson they can come and try our cookery classes. Aided with the help of a professional chef, you will prepare a two course dinner in a trendy central restaurant with a variety of different food themes available. They say that food always tastes better when you cook it yourself, so why not put that to the test!
Some Traditional Polish Recipes
Stuffed Cabbage Rolls
12 cabbage leaves, 1 lb ground beef, 1 cup cooked rice, 1 (15 ounce) can tomato sauce, divided, 1 teaspoon garlic salt, 1/4 teaspoon pepper, 1/2 cup chopped onion, 1/4 cup chopped green pepper, 1 teaspoon sugar, 1 tablespoon cornstarch, 1 tablespoon water.
Cover cabbage leaves with boiling water.
Let stand until leaves are limp.
Mix beef, rice, 1/2 CUP tomato sauce, garlic salt, pepper, onions and green pepper.
Put 1/3 cup in each leaf; roll, tucking in the sides.
Place, seam side down in baking dish.
Mix remaining tomato sauce with the sugar, pour over rolls.
Cover and bake at 350* for 45 minutes.
Remove from pan, pour juice in saucepan.
Mix cornstarch and water; stir into saucepan.
Cook and stir until mixture boils; cook 1 minute.
Serve with cabbage rolls
Potato Kielbasa Skillet
5 large potatoes, cut in bite sized chunks, 1 lb kielbasa, sliced, 1 cup chopped onion, 1 cup chopped green pepper, 2 tablespoons vegetable oil, 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 1/2 cups water, 1 1/2 cups shredded American cheese
In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.
Add seasonings and water.
Bring to a boil.
Cover tightly and cook for 20 minutes on low, stirring occasionally.
Uncover and put cheese on top.
Simmer until cheese is melted.
Dill Pickle Soup
6 cups vegetable stock or 6 cups chicken stock or 6 cups beef stock,4 large dill pickles, shredded, 1/2 cup pickle juice, from the pickle jar, 2 1/2 cups thinly sliced potatoes, 2 tablespoons instant flour, 1 cup milk, 1 egg, 2 tablespoons soft butter
In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.
With Accommodation Package:
from 30 GBP
from 27 GBP
How to book
Once you decide to confirm and block book this activity we’ll require an initial 50 GBP
deposit. Deposit can be paid by bank transfer, credit or debit card. A 3% surcharge is
applicable on all card transactions. The deposit shall be payable within 24hrs of
receiving our invoice by email.
For activity only bookings we require 2 deposits in total, with the final deposit of
£200 or 25% of the total invoice value being due 28 days before your departure.
Final numbers for activity only bookings will be required 14 days before date of
departure. The outstanding balance can be paid either in GBP/Sterling after you
safely arrive in Krakow and are collected by our Rep, or by bank transfer or card
(3% surcharge) before you travel. Should you prefer to pay the full balance
upfront please make sure you let us know about it prior to making payment and it
reaches us minimum 7 days before you arrive in Krakow.
Terms & Conditions
Ways to contact us:
If you would like to give us a quick call to discuss your requirements in English
please dial any of the below numbers
(UK) 020 313 782 83, or
(UK) 0845 862 0666, or
(outside UK / Poland) +48 12 357 32 20
or enquire online using contact form