KSIĄŻKA KUCHARSKA

Comenius 2012-2014

RECIPE BOOK

RECEPTBOOK

Polish recipesPierogi (Polish Dumplings)

Sauerkraut Filling: 2 tablespoons butter1/3 cup chopped onion1 1/2 cups sauerkraut, drained and minced salt and pepper to tastePotato Filling:3 tablespoons butter1/2 cup chopped onion2 cups cold mashed potatoes1 teaspoon salt1 teaspoon white pepperDough:3 egg1 (8 ounce) container sour cream3 cups all-purpose flour1/4 teaspoon salt1 tablespoon baking powder

Directions:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.

• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.

• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.

• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.

• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Polish, stuffed cabbage rolls)

Ingredients:

• 1 whole head cabbage, about 4 pounds• 1 large onion, chopped• 2 tablespoons butter• 1 pound ground beef• 1/2 pound ground pork• 1 1/2 cups cooked rice• 1 teaspoon finely chopped garlic• 1 teaspoon salt• 1/4 teaspoon black pepper• 1 cup beef stock• Sour cream for garnish (optional)

Preparation:

1. Heat oven to 350 degrees. 2. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves. 3. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. 4. Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven.5. Saute the chopped onion in butter in a large frying pan until tender, and let it cool. 6. Mix cooled onions with beef, pork, rice, garlic, salt and black pepper until well combined. Don't overmix or the meat will become tough. 7. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.

8. Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour beef stock over rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked. 9. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. 10. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions).

Polish Hunter's Stew Recipe - Bigos Ingredients:

• 1 cup pitted prunes• 1/2 ounce dried Polish or porcini mushrooms• 2 cups boiling water• 1 tablespoon bacon drippings or vegetable oil• 1 medium onion, chopped• 1 small head fresh cabbage, chopped• 1 pound sauerkraut, rinsed well and drained• 1/2 pound smoked Polish sausage, cut into 1-inch pieces• 1/2 pound cooked fresh Polish sausage, cut into 1-inch pieces• 1 pound leftover boneless meat, cut into 1-inch pieces• 3 large tomatoes, peeled and chopped• 1 cup dry red wine, preferably Madeira• 1 bay leaf• Salt and black pepper to taste

Preparation:

1. Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. You may chop the mushrooms and prunes, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid. 2. Meanwhile, in a Dutch oven or large pot with a lid, saute onion

and fresh cabbage in bacon drippings or vegetable oil. When cabbage has collapsed by half, add sauerkraut, meats, tomatoes, wine, bay leaf and reserved mushrooms and prunes and their soaking liquid, being careful not to pour off the sediment in the

bottom of the bowl. 3. Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 1 1/2 hours, stirring occasionally and adding liquid as needed to prevent burning. 4. When ready to serve, remove bay leaf and any bones from meats. Portion into heated bowls and garnish with a piece of "frisee" or other fancy greens to resemble the feather in a hunter's hat. Accompany with whole, peeled and boiled potatoes. 5. The longer this cooks the better it tastes, and it's even better served the next day. It's a natural for outdoors cooking in a cast-iron kettle winter or summer. The dish lends itself well to potlucks and tailgate parties, slow cookers and freezes well.

Polish Hunter's Stew - Bigos

Pumpkin soup

Pumpkin soup

6 cups chicken stock1 1/2 teaspoons salt4 cups pumpkin puree1 teaspoon chopped fresh parsley1 cup chopped onion1/2 teaspoon chopped fresh thyme1 clove garlic, minced1/2 cup heavy whipping cream5 whole black peppercorns

Directions

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.• Puree the soup in small batches (1 cup at a time) using a food processor or blender.• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Pizza

Ingredients:

2 whole eggsPinch of salt½ small spoon oregano. Stir these ingredients.

Glass of milk on a summery heat, add a tablespoon of flour, a pinch of salt, 1/3 cube of yeast and allow to double in volume. Then stir in the eggs, add flour ... (dough should be such as pancakes)( batter will be more dense than pancake)

Prepared to spend on baking sheet and put into the oven for a while (10 - 15 minutes, until it is hard), then remove and spread with tomato puree, add the mushrooms, sausage, cheese ... (who likes what) and even put in the oven for 10 - 20 min.

ENJOY!

Nut cheesecake

  The curd:60 grams of curd30dag icing sugarSpoon flour peanuts.Spoon pr. to seal.½ cube of margarine4 eggsdelicacies

Nut cake:10 grams of ground walnuts½ cube of margarine6 eggsGlass. sugarAfter ½ cups potato flour and wheat flourSpoon pr. baking

Cream:Cube butter6 tablespoons granulated sugar2 vanilla cream cheese

Preparation

1. The curd: Grind margarine with sugar. Grating add the egg yolks, cottage cheese, flour, baking powder and raisins. Proteins Whip and mix with the ground. We put on the plaque bake 30 minutes. The 180C2. Dough: Melt margarine and cool down. Proteins Whip, pour sugar. Whisking, add the egg yolks and flour powder. Stir in nuts and margarine. Bake for 25 minutes. In tem.180 C.3. Cream: Mix the butter with the sugar and serkami homogenizowanymi.4. Dough are cut across. The lower part of the smear cream ½. We put cheese cake, smear the rest of the cream. Cover with second pie. Pour sauce.

ENJOY

English recipesSteak and Kidney Pie

For the filling

• 200g lamb's kidneys, halved • 1 tbsp rapeseed oil • 2 medium onions, chopped • 2 bay leaves • 4 thyme sprigs • 600g lean stewing steaks, cut into chunks • 100ml red wine • 2 tsp tomato purée • 1 tsp English mustard powder • 2 tbsp plain flour • 1 large carrot, chopped • 4 flat mushrooms, quartered or halved if small • 3 tbsp chopped parsley

For the pastry

• 140g plain flour, plus extra for dusting • 1 tsp thyme leaves (optional) • 25g very cold (or frozen) butter • 4 tbsp 2% fat Greek yogurt • 2 tbsp extra-virgin olive oil Method

1. Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces. Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often. Put the kettle on. 2. Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat. Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of mins. Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened. Tip in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.

3. Remove from the heat and remove the bay leaves and thyme sprigs. Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.

4. While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl. Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper. Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth. 5. Roll out the pastry on a lightly floured surface so it’s slightly bigger than the top of the pie dish. Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.

Herby Toad in the Hole

Ingredients:

• 140g plain flour • 3 eggs • 300ml milk • 2 tsp Dijon mustard • 2 tbsp vegetable oil • 8 Cumberland sausages • 8 sage leaves • 4 rosemary sprigs

Method:

1. Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins. 2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins. 3. Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

Serve with vegetables and gravy.

Margherita Pizza

Wash your hands!

Take a piece of dough.

Place it on a floured surfaceand, using 2 fingers, squashthe edges. Flip the dough over and press around the sides again.

Toss the dough from hand to hand to stretch it.

Then press it into a lightly greased pan.

Spread mozzarella cheese evenly over the pizza.

Spread the tomato paste over the dough by tapping the pan.

Bake in a hot oven (371degrees) for 4 minutes.Remove from oven and place a basil leaf in the middle of the pizza.Enjoy!

You can add other ingredients to pizzas.

We looked at, smelt and tasted all of these:

tomato

onion

mushroom

peppers

olives

mozzarella

basil

oregano

Swedish recipes

Swedish Pepparkakor

2/3 C. packed brown sugar 3/4 tsp. baking soda2/3 C. molasses 2/3 C butter 1 tsp. ground ginger 1 egg 1/2 tsp. ground cloves 3 1/2 C. flour1 tsp. cinnamon

Heat brown sugar, molasses, and spices just to boiling. Remove from heat, add baking soda and stir. Add butter and stir until melted. Pour into mixing bowl and cool. Add beaten egg and mix.

Add flour one cup at a time. Knead on a floured surface for 1-2 minutes, then wrap in plastic wrap and chill until firm - at least one hour. Roll out on a floured surface to about 1/8 inch thickness and cut into desired shapes. Bake on greased or parchment paper lined sheets at 325 degrees for 8-10 minutes. Cool on a rack. Decorate with icing if desired. Makes 4-5 dozen cookies. Store in tightly covered container - the cookies improve with age.(Legend says put a pepparkor in the palm of your hand, make a wish, and tap it with one finger. If it breaks into three pieces, your wish will come true!)

Swedish Almond Yummies

1 1/2 C flour1 C white sugar2 tsp. almond extract2 eggs1/4 C sliced almonds

Blend flour and sugar. Add eggs and almond extract and mix well. Roll dough into 1 inch balls and place on cookie sheet. Top each with an almond slice and bake for 8-10 minutes at 350 degrees until golden brown. Makes 2 dozen cookies.

Raggmunk ( a potato pancake )

Ingredients:

(4–6 servings)1 egg90 g (3 ¼ oz) wheat flour300 ml (1½ cup) milk2 tsp salt800 g (28 oz) potatoes50 g (2 oz) butter400–500 g (14–18 oz) salt pork raw stirred lingonberries

Preparation:

Make a pancake batter using the egg, flour and milk. Add salt. Peel the potatoes and grate them. Mix in, then fry small patties of the potato pancake batter in butter until golden brown on both sides. Fry the pork until crunchy. Serve with raw stirred lingonberries.

Ingredients

(6 servings)750 g (26 oz) fresh salmon filet with skin on85 g (3 ¼ oz) sugar120 g (4 oz) salt8 tbs chopped dill1 tsp crushed white pepper

Sauce:2 tbs mild Swedish mustard1 tsp Dijon mustard2 tbs sugar1½ tbs red wine vinegarsalt, white pepper200 ml (1 cup) oil (not olive oil)chopped dill

Gravad lax ( dill-cured salmon )

Preparation

To minimize the risk connected with eating raw fish, you might want to freeze the salmon before preparing it. When defrosted, scale the salmon and remove the small bones, but leave the skin on. Make a few cuts in the skin so the marinade will penetrate from below. Mix salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−48 hours, turning the salmon filet a few times. Rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included.

Gravlax sauce is served alongside the dill-cured salmon. Mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.

Enjoj your meal!