RECIPES

Publiczne Gimnazjum,

Poland

Comenius Project

Dumplings Dough:

- 4 glasses flour - 2 spoons salt - 2 spoons oil - about 2 glasses hot water

stuffing:

- 1 liter jar of dried mushrooms - 1 kg sauerkraut - 1 carrot - 1 parsley - Salt and pepper - 3 spoons olive oil - 3 onions, cut into cubes

Rinse the mushrooms, cover with cold water and let stand for 6 hours or overnight. The next day, boil, add peeled carrots, parsley and cook until soft. At the end of cooking, season with salt and pepper. Boil the cabbage until tender with salt, exactly impress.

Mushrooms, carrots and parsley then drain, keeping the stock mushroom soup for example. Very well with water and squeeze together the cabbage in a food processor to grind the meat with a very large mesh, about 1 cm in diameter. If you do not have a razor, mushrooms and vegetables can be cut into small pieces on the chopping board.

In a pan fry onions in olive oil, add to stuffing. Stuffing ingredients well to form, combining all ingredients and season with salt and pepper.

Sift flour on pastry board, make a depression in it, add salt and oil. Gradually add hot water to knead dough, seizing the flour into the center of the cavity. Knead dough until it is soft and elastic, about 15 minutes. Cover with a cloth. Set the water in a pot of boiling, salted.

Divide the dough into 2 pieces and roll the cakes. A small glass to cut circles, the center put stuffing in half and make the edges of the dumplings agglutinate. Boil until tender, about 3 - 5 minutes. Serve with fried chopped onions in oil.

Cebulaki

Dough: 4 glasses of flour, the egg, 2 spoons of su gar 2 spoons of sugar 5-6 spoonf of cream

2 decagrams of Yeast

1 melted bar of margarine

stuffing: onion (any amount), fry lightly in fat (only slightly soften it, and not fry in gold), add the spices - pepper, bay leaf, Cut circles of dough with a glass, fill stuffing and form small balls. Brush them with the top of the yolk and put into the oven. Bake about 15 minutes until golden brown gain.

Placki z jabłkami

Ingredients: 1 egg (beat foam), about 2.5 cups of flour, 1.5 cups of milk, 3 apples, oil for frying,

Peel apples and cut into slices. Separate egg white from the yoll and whip egg white into a froth. Then add to the froth flour milk and yoll and mix for a moment to get smooth dough. Dip each apples int he dough and impose "an excess" of dough into pan. Fry pancakes to get them golden brown on both sides. Before serving sprinkle with powdered sugar.

FAWORKI (chrust) Ingredients:

-1 spoon butter

-2 glasses of flour

-pinch of salt

-1 spoon sugar

-1/2 teaspoon baking powder

-4 eggs

-castor sugar

-oil

Preparing:

Grade flour, sugar, butter, eggs, pinch of salt and baking powder. Next mix the

cake until dough will be smooth and homogeneous. Then put it into the fridge

for 20 minutes. After that cut it in 3 parts. Then roll them out until they will be

very thin. When the cake will be ok, cut from cake a shape of faworki. Fry it in

hot oil to make them gold. Then cover them by cast or sugar.

Prepared by: Małgorzata Mieczkowska and Daria Rogowska

Kotlet schabowy ('Schabowy' cutlet)

Ingredients for 4 persons:

- 4 slices of loin

- 1 egg

- a spoon of flour

- a spoon of crumbs

- 2 spoons of oil to frying

- salt

- pepper

How to prepare:

You should smash slices of loin with a beater. Then prepare two plates. To the

first one put broken eggs, to the second one - crumbs, flour, salt and pepper.

Get slice and roll it in plate with shaked eggs, then roll it in second plate. Pour

oil on the frying pan and heat it up. Then lay cutlets on the pan. Fry it for 2

minutes on every side on strong fire. When cutlets will get blushed, you can

reduce fire, and fry 5 minutes more. Voila!

Origin:

It's a polish variety of pork cutlet. The history of 'Schabowy' dates back to the

19th century. It's similar to Viennese schnitzel.

Prepared by: Piotr Andraka and Krzysztof Jakowczuk

Kulebiak with cabbage and mushrooms

dough: 1 package puff pastry stuffing: 500 g of sauerkraut 50 g of dried mushrooms 2 onions 2 hard-boiled eggs 100 g chopped walnuts tablespoon oil 1 egg zest of 1 lemon a few grains of juniper 2 bay leaves a few cloves a few grains of allspice and black pepper salt pepper Preparation: Wash the mushrooms, cover with cold water overnight, then cook. Finely shredded cabbage, pour concoction of mushrooms, add bay leaves, pepper, allspice, cloves and lemon zest. Stir everything together, bring to a boil and simmer about 30 minutes more. Fry chopped onions in oil, add chopped mushrooms into thin strips and season to taste and cook a little longer. Cooked cabbage from the heat, remove seeds allspice and bay leaves. For the cabbage add mushrooms and onions, ground juniper and season to taste with salt and pepper. Stew a few minutes all together so that the excess liquid evaporate. Sprouts are cool, add the chopped walnuts and chopped hard-boiled eggs. The dough spread out on a pastry board. Spread filling on the dough. The edges of dough firmly stick together and put into a greased sheet "seam" down. The dough spread with beaten egg. The dough trimmings and cut out decorative forms applied to the top of the cake. The cake is a must do a few holes, so that during baking could evaporate excess water from the stuffing. Kulebiak put in the oven preheated to 200 degrees F and bake for 30 minutes. Kulebiak can serve hot or cold. Prepared by: Patryk Dobrowolski

Pierogi Ruskie

Ingredient:

1.Dough

- ½ kg flour

- 1 egg

- 1 spoon of oil

- 1 glass of hot water or milk

- pinch of salt

2.Stuffing

-1 kg potatoes

- 2 big onions

- salt and pepper

Way to do:

In a large bowl sift flour, add oil, salt, slowly pour hot milk or water.

Mix with a knife. Add egg. Knead dough, it should be elastic and

smooth. After sliced you should see recess filled of air. Put in a plastic

bag, desert for half an hour. Next pin the dough .

Prepare stuffing: grate the potatoes and fry the cakes and onion in

the FAT, season to taste with salt, pepper and herbs. Molded

dumplings into boiling, salted water. After the departure Cook for a

minute and bowling with a slotted spoon. It can be given immediately

after cooking, such as fried onions, but it is much better fried.

Prepared by: Emilia Makal

Pierogi z truskawkami

Ingredients: â 2 cups flour â pinch of salt â 1 teaspoon of butter or oil â about 3/4 cup warm milk â half a packet of yeast Filling and additions: â strawberries, â cream, â icing sugar, Created by: * Sift the flour on pastry board, make a depression in it, add salt, butter or oil. Gradually add hot milk knead, seizing the flour into the center of the cavity. Knead dough until it is soft and elastic, about 10 minutes. Cover with a cloth. * Strawberries rinse, dry and remove stems. Tiny left whole, larger cut. Set the water in a pot of boiling, lightly salted. * Divide the dough into 2 pieces and roll out consecutively on pancakes. A small glass of cutting wheels, the center put strawberries in half and make the edges of the dumplings agglutinate. Cook for about 3 - 5 minutes. * Serve with cream, sprinkled with icing sugar

Bon appetite

Prepared by: Magdalena Porowska

Recipe for a potato cake

Ingredients :

kilo of potatoes

30 dag of bakon

30 dag of sausage

1 big onion

2 table spoons of oil

2 eggs

3 table spoons of potato flour

2 table spoons of whead flour

Marjoram

Last

Pepper

Dice : sausage, bakon and onion . Put onion, sausage and bakon on a

frying pan with heated hot oil on it. Mix it together, and cool it. Peel

potatoes, wash them and grate them

Put potatoes to the big bowl with the juice that they will give and

cooled sausage with onion and bakon,. Then add raw eggs, potato

and wheat flour and pinch of marjoram. Season with salt and pepper

. Mix all together and put to a smeared rectangular baking tray.

Put it to the heated oven and bake for 6o minutes in the

temperature 1800C.

Ready potato cake cut in to portions.

Prepared by: Marta Myśliwiec

Comenius Product

2012

Publiczne Gimnazjum, Poland