VEGETABLE COURSE KAPUSKA: (White Cabbage Stew) Kapuska is a great dish to greet cold weather. Enjoy with a slice of bread to dip in to this delicious comforting dish.

Ingredients:

•1 medium white cabbage •1 medium onion chopped •2 cloves garlic chopped •2 tablespoon olive oil •1 teaspoon salt •1/2 teaspoon red pepper flakes •1/2 teaspoon ground black pepper •1 tablespoon mild red pepper paste •1 tablespoon tomato paste

How to make it: •Cut the cabbage into half. Discard the first layer of leaves. Take out the stem part and cut the cabbage into edible chunks. •Add the olive oil in a pot. Warm slightly. Use a pressure cooker if available.
 •Add the chopped onions and sauté until translucent. •Add the chopped garlic and sauté another minute. •Add the tomato and pepper pastes and sauté until well blended. •Add all the other spices and the cabbage chunks. Mix. •Add water to cover the bottom of the pot/pressure cooker. Cook until the cabbage is well done. •Serve warm with a scoop of yogurt, pickles or a salad.

KARNIBAHAR KIZARTMASI(Fried Cauliflower) If there is one thing that many people agree on about cauliflower, it is that the most delicious form of cauliflower is fried.

Ingredients: •1 head cauliflower, broken into small florets •1 egg •2 teaspoons milk •1 cup cracker crumbs •4 cups oil for deep frying

How to make: •Step 1: Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool, •Step 2 :Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs. •Step 3 Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

MÜCVER(Turkish Zucchini Fritters) Mucver (Turkish zucchini fritters) aren’t just a popular traditional dish.They’re a gateway food for picky American eaters. It’s tastier when it’s served with garlic yogurt

Ingredients: • 4 medium (or 1 or 2 large) summer squash or courgettes, grated - about 500g • salt • 3 eggs • 75g flour • 1/2 tsp baking powder • 4 spring onions (or half an onion), finely chopped • a good handful each of fresh dill, parsley and mint, finely chopped • 75g feta, crumbled pepper to taste • 4 tbs sunflower or olive oil For garlic yogurt: • 8 tablespoons of yogurt • 1 garlic clove grated • 1 tablespoon of chopped dill

How to make: • Put the grated squash or courgettes in a colander, sprinkle with salt and leave to drain for 20 minutes. • Meanwhile, get on with chopping the other ingredients. • Mix together the eggs, flour, baking powder, onions, herbs and cheese. • Squeeze out the liquid from the squash, add to the other ingredients and mix well. • Scoop up the batter into golf-ball sized balls then flatten. Heat the oil in a pan and fry the mucver till they are golden brown - about 5 minutes each side (or you can leave them ball-shaped and deep-fry them).

ŞAKŞUKA This is a slightly modified version of a popular Middle Eastern breakfast dish.

Ingredients: •1 tbsp olive oil •2 red onions, chopped •1 red chilli, deseeded and finely chopped •1 garlic clove, sliced •small bunch coriander stalks and leaves chopped separately •2 cans cherry tomatoes •1 tsp caster sugar •4 eggs

How to make it: •STEP1 Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
 •STEP2 Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread. •STEP3 Enjoy it!

TAZE FASULYE (Turkish Style Runner Beans) Don't get fooled by its unassuming looks. Taze fasulye is the Turkish classic you'll come back to again and again, every summer.

Ingredients: •500 g runner beans, ends and sides trimmed •5 Tbsp olive oil (I use a mild extra virgin), plus extra to serve •1 small onion, finely chopped •1 clove garlic, finely chopped •1 tsp sugar •200 g (2 medium) tomatoes, peeled and chopped •50 ml water •extra virgin oil, to serve •salt and black pepper

How to make it: 1.Rinse and dry the beans. Cut or break off the ends and any string running alongside the edges of the bean. Cut 1 bean to 3-4 pieces 2.Fry the onion in a large pan or pot on medium heat until the onion is softened but not browned,Stir regularly. 3.Add garlic, sugar and some salt and fry for another minute, stirring continuously. Add the beans, tomatoes and water. Stir well. Put a lid on and let simmer for 30 minutes, stirring occasionally. Add extra water if necessary. 4.Remove the lid and continue to simmer until the water has evaporated and the beans are completely soft. Season. 5.Take off the heat, put the lid back on and let rest until the beans have reached room temperature. Serve with a drizzle of extra olive oil on top.

TÜRLÜ (Turkish Vegetable Stew) It is a juicy dish of Turkish cuisine. You can also put meat in it to eat.

Ingredients: •3 tbsp olive oil •1 onion – sliced •1 large courgette – chopped •1 red and yellow pepper – deseeded and chopped •1 large handful of beet tops or chard (including stalks) – roughly chopped •2 large handfuls of tender runner beans – topped , tailed and chopped into 1 inch pieces. •8 medium sized ripe tomatoes – chopped •2 cloves garlic – finely chopped •1 small red chilli – deseeded and finely chopped (optional) •100 ml tomato passata •½ tsp ground cumin •a good grinding of black pepper •⅛ tsp sea salt (or to taste) •2 sprigs thyme •small bunch of parsley – finely chopped

How to make it: •Gently fry the onions in a large pan with 2 tbsp olive oil for a few minutes, then add the peppers and fry for another couple of minutes. Add the courgettes, stir and fry for another minute or two. Add the beet tops, stir and cover the pan allowing the veg to cook gently for ten minutes or so.

•Simmer the beans in a little salted water until tender, then add to the pan of vegetables. •Gently fry the tomatoes, garlic and chilli in the remaining olive oil. Add the passata, spices, salt and thyme and allow to simmer with the lid off for a few minutes. •Stir the tomato sauce into the vegetables, cover and simmer for a further 10-15 minutes. Stir in the parsley reserving a little to scatter over the top. Fun fact: It is best served with rice or pasta.

MEAT COURSE

HÜNKAR BEŠENDİ (SULTAN’S DELIGHT) FROM TURKEY

One popular historical tradition of Hunkar Begendi is that the dish was first created at the Topkapı Palace in Instanbul, for the Ottoman Sultan Murad IV (who reigned 1623-1640

The likelihood of this tradition can be analyzed by considering the availability of the ingredients found in the modern iteration of the traditional recipe [found below]. Sheep meat and dairy-propducts, as well as eggplant, have always been staples of Near Eastern and Islamic diets, and all three were featured considerably often in popular Medieval dishes

Ingredients: 2 large size Onion, 750 grams chopped lamb meat ,2 medium size Tomatoes, ½ teaspoon Salt , ¾ teaspoon Black pepper , 1 cup of Water ,6 medium size eggplant ,5 tablespoons Margarine, 5 tablespoons flour , ½ cup of Milk ,1 cup of cheese (sherdded)

Wash the vegetables. Peel the onions, wash and chop finely, place in a saucepan together with meat. Cover and braise over low heat for 40-45 minutes Chop the tomatoes into half centimeter cubes and add to the meat with 1 ½ teaspoon salt, black pepper and water, stir and continue cooking until the meat is tender. Dry the eggplants and barbecue them over heat, turning occasionally Peel the skin, cut off the stems and finely chop. Place flour and margarine in a non-stick saucepan and lightly brown for 2-3 minutes. Add the eggplants and the remaining salt. Add the milk slowly and stir continuously, cook for 78 minutes Add the shredded cheese, stir once more and turn off the heat. Place on a serving dish, make a slight hollow in the middle, place the meat in the center, and pour the cooking liquid over the dish

CAĞ KEBABI FROM TURKEY Cag Kebab is yet another delicious kebab variety of Turkish cuisine. It is originated from the Erzurum city which locates at the heart of the Eastern Anatolia Region of Turkey At first sight, Cag Kebab may look like a Döner Kebab to you; however, it is different in how it is made and tastes wise. Ingredients :  600 grams boneless and lean lamb  1 small nectarine  1 tablespoon of salt  2 tablespoons of black pepper  12 wooden skewers

1. Start the preparations a day before to make cag kebab at home. 2. Beat the meat in a butcher straight and salt it. 3. Grate the onion and mix it with black pepper.

4. Put the meat in a mixture of black pepper onion and cover it with stretch film and put it in the fridge to rest.

5. Slice the meat that is rested overnight as it rotates and cut it into skewers. 6. Place the skewers on the tray. 7. Set the oven to 250 degrees and heat it.

8. Place the tray near the top grill of the oven. 9. After cooking the meat for half an hour, remove the tray from the oven and turn the skewers upside down.

10. Put it back in the oven and cook for another half an hour. 11. Your homemade cag kebab is ready. You can serve it with grilled tomatoes and peppers.

DESSERTS AŞURE (NOAH’S PUDDING) It is one of the oldest desserts in the world. In Islamic tradition, since it is customary to fast in the first 10 days of Muharrem, on the 10th day Muslims share Aşure with each other as a symbol of unity. 50g (1.75 oz) haricot (navy) beans 50g (1.75 oz) fava beans 50g (1.75 oz) chickpeas 115g (4 oz) pot barley, husks removed 50g (1.75 oz) rice 115g (4 oz) dried apricots 50g (1.75 oz) raisins 50g (1.75 oz) currants 225g (8 oz) sugar 2 tbsp cornstarch or rice flour 150 ml (5.1 fl oz) rosewater Cook the beans separately in fresh water, except for the barley. The fava beans and the chickpeas will require about 1 hour. Add cooked haricot and fava beans, chickpeas, and rice to the cooked barley. Let it boil for 15 minutes. In the meantime, soak the dried apricots, raisins, and currants in boiling water for 10 minutes. Drain and add the fruit to the pot with the beans. Add the sugar. In a small bowl, combine cornstarch or rice flour with enough water to make a creamy paste. Add rose wate an simmer for 15 minutes. Finally, transfer it into large bowls.

BAKLAVA The popularity of baklava has long surpassed borders, regions, and ethnic groups to become a dessert whose origin and invention is claimed by numerous countries. 2 packages of phyllo dough, each containing 20-22 sheets of dough, thawed 1 1/2 cups (250g) unsalted clarified butter 3 cups (360g) pistachios, plus extra for sprinkling 2 tbsp sugar 2 1/2 cups (600 ml) cold water 3 1/2 cups (700g) sugar 2 tbsp lemon juice Preheat the oven to 375°F. In a medium-sized saucepan combine water and sugar, bring to a boil and let it simmer for 15-30 minutes. For the filling, grind in the food processor nuts and sugar until medium to finely ground Brush the inside of the pan with clarified butter and place the first sheet of phyllo dough in the pan. Continue layering and buttering the remaining dough from the one packet. Cover the filling with the layer of phyllo dough from the second package, brush with clarified butter, and continue repeating this until you're out of phyllo sheets. Bake it for 30 minutes.

FIRIN SÜTLAÇ (OVENBAKED RICE PUDDING) It is a simple, light dessert that is said to have origins in the Ottoman cuisine. Although it has been traditionally flavored with rose water, the modern versions often incorporate vanilla as a flavoring. INGREDIENTS 2 cups uncooked white rice 1 to 2 cups water, or enough to cover rice 4 3/4 cups plus 3 tablespoons whole milk, divided 1 cup granulated sugar 1 teaspoon pure vanilla extract 2 tablespoons cornstarch 1 large egg yolk Gather the ingredients. Heat the oven to 350 F / 180 C. In a colander, rinse the rice until the water runs clear. In a large saucepan, add the rice and enough water to cover it by about 1/2 inch. Put rice and water in a saucepan. Bring to a boil, then reduce the heat. Let the rice simmer gently until it's softened, about 5 minutes. Add 3 3/4 cups of the milk along with the sugar and vanilla extract to the rice. Let it boil for 10 minutes. Whisk milk and cornstarch in a bowl. Turn up the heat and stir the puddin,about 5 minutes. Pour the pudding into pudding cups and bake for 20 minutes. It is ready!

GÜLLAÇ Güllaç is a unique Turkish dessert that is the most popular during Ramadan. The dessert dates back to the 15th century, its name derived from the words güllü and aş, meaning rosy dish. INGREDIENTS 10 Gullac Sheets 2 liters milk 500 gram sugar 1 pomegranete pieces 10 Strawberries cut into slices 200 gram walnuts coarsly chopped 200 gram pistachios coasrly chopped Place the milk and sugar in a pot and bring the heat to medium and stir the mix untill the sugar dissolves. After the mix coold down, place one Güllaç sheet to a midsize tray and sprinkle milk on it. Then wait for the milk to soak and repeat the same steps with the other four Güllaç sheets. Finally, pour the rest of the milk over the Güllaç and then place the Güllac tray to the refregirator.

KÜNEFE It is popular in the Arab world, particularly Egypt and the Levant, being considered the most representative and iconic Palestinian dessert. Variants are also found in Turkey, Greece, and the Balkans INGREDIENTS 2 ¼ cups sugar 1 ¼ cups water 2 tbsp orange-blossom water 2/3 cup rice flour 5 cups milk 4 tbsp sugar 2/3 cup heavy cream 1 lb kunāfah pastry 1 cup butter, melted 2/3 cup pistachios, coarsely chopped Prepare the syrup first by boiling the sugar, water and lemon juice for 8-10 minutes. Make a smooth paste from rice flour and some milk, and boil the rest of the milk. Slowly add the rice flour paste, mixing constantly, so no lumps are formed. Add the sugar and stir again. Let it cool and then add heavy cream. Drizzle the kunāfah pastry with melted butter and gently separate the strands to coat evenly. Bake for 45 minutes on 350˚F, and then for another 15 minutes on 425 ˚F.

LOKUM Lokums are succulent, sugary cubes from Turkey based on a gel of starch and sugar. Traditionally, lokum is flavored with rose water, lemon, bergamot orange, mastic, or mint. But the Turkish favorite remains a lokum of plain jelly combined with pistachios. INGREDIENTS 12 Servings 25 g icing sugar 100 g cornstarch (divided: 25 g + 75 g) 700 g caster sugar juice of 1 lemon 500 ml water (divided: 400 ml + 100 ml) 3 tbsp powdered gelatin red or pink coloring, optional 2 tbsp rose water

Sift 25 g of cornstarch and icing sugar into a small bowl and combine. Heat caster sugar, lemon juice and water in a large pan over low heat, but do not allow them to boil. In a separate bowl, combine 100 ml of cold water with the remaining 75 g of cornstarch. Add this mixture and powdered gelatin to the sugar syrup and let it boil. Add some rosewater and pour the mixture into the baking tin and let it sit overnight in a cool place. The net day, cut the lokum into small cubes. Optionally served with Turkish coffee.

HOW TO MAKE FAWORKI? Faworki Ingredients: 40 g margarine 1.5 cups of flour (250 g) 4 egg yolks 4 tablespoons cream 1 teaspoon baking powder icing sugar for dusting Pour into a bowl the flour, baking powder, add soft margarine, cream and egg yolks. All mix mixers mixer. Cake reload the table and carefully knead the dough. Cake wrap in aluminum foil. Put in the fridge for 30 minutes. Roll out the chilled dough as thin as podsypując cake lightly with flour to keep stuck to the table. Sheeted dough cut the knurl on diamonds with dimensions 3 x 8 inch and the center of each diamond make an incision. Each faworek interweaving through the hole in the middle and place on a flat baking tray greased with margarine. Bake 8-10 minutes at 180 ° C. Once cooled, sprinkle with powdered sugar. Oven temperature: 180 ° C Cooking time: 8-10 minutes

how to make RED BORSCHT you need: - 2kg betroot - 2,5 l boiled vegetables - 1 chopped, fried onion - 1 spoon of vinegar - 1 bay leaf

- 3 - 4 allspice - a few grains of black pepper instruction Put the boiled, peeled and sliced beetroot into the boiling, clean broth. Simmer for 10-15 minutes only. 5 minutes before the end of cooking, add the bay leaf, allspice, black pepper and the fried onion. Set aside from heat and leave for the whole night or a minimum of 6 hours. Bring the borscht to the boil (from this point on, the borscht cannot be fully boiled, because it will start to change its color to a darker color). Set aside from heat, add vinegar and strain. Season with salt and pepper if necessary.

how to make Vegetable Salad sałatkę jarzynową you need: - 4 potatoes - 3 carrots - 2 parsley root - ½ celery - 3 eggs - 3 pickled cucumbers - 1 a can of peas - salt and pepper - 5 spoon mayonnaise ( all vegetables and eggs must be cooked apart from pickled cucumbers and peas)

fun fact: my mom’s recipe

STEP ONE: cut the cooked vegetables into small pieces STEP TWO: add eggs and peas then mix everything up STEP THREE: season with a pinch of salt and pepper STEP FOUR: add mayonnaise and mix everything thoroughly

HOW TO MAKE JELLY 1. Pour gelatin with a little cold water and set aside until it swells. 2. Meanwhile, heat the selected fruit juice in a saucepan. 3. Add sugar or other sweetener to the juice, heat until completely dissolved. If you use sweetened juice, there is no need to sweeten it. 3. Remove the juice from the burner and add the gelatin to it, stirring constantly - until the ingredients are combined. 4. Pour the hot jelly into special molds or dessert cups. 5. When the jelly has cooled down, put it in the refrigerator for a few hours to let it solidify.

How to make pancakes? Ingredients 1 egg 1 cup of floor 1/2 glass of milk 1 teaspoon of baking powder a pinch of salt some still or sparkling water oil jam/cheese

Instructions 1. Take a bowl and beat an egg, then combine it with flour, milk and water. 2. Add salt and baking powder, after that combine it gently with all the ingredients. 3. Put the bowl with the dough aside for a few minutes, so that it gets the right texture. 4. In the meantime pour some oil over the frying pan. 5. Once the frying pan is hot enough, you can start making pancakes. First, fry a pancake on its one side till it turns light brown, and then flip it over. Fry it on the other side as long as you observe it is ready to serve. 6. Put the pancake on the plate and fill it with jam, cheese or whaterver you prefer. 7. Then roll it and serve with some fruit, chocolate, or even ice cream. Enjoy your meal!

How to make Polish bigos? (hunter’s stew) Poland Ingredients 500 g of pork 200 g of sausage 1 onion 2 tablespoons of vegetable oil 3 cups of broth or water 30 g of dried porcini mushrooms 2 tablespoons of plum jam or a few prunes 1 apple 1 kg of sauerkraut 1 tablespoon of tomato paste 1 tablespoon of flour 1 tablespoon of butter Instruction: Dice the meat. Dice the onion and sauté in oil in a large pot. Add the meat and sear it thoroughly. Pour in 2 cups of hot broth or water with salt and pepper, bring to a boil. Then add the broken dried mushrooms, cover, reduce the heat and cook for about 45 minutes. Add bay leaf, allspice, cumin, marjoram, plum jam or chopped plums, peeled and diced peeled apple and mix. Add squeezed sauerkraut and pour a glass of water, mix. Cover and cook for approx. 15 minutes Peel the sausage, dice it and fry it in a pan. Add to the cabbage and cook for about 30 minutes. At the end, add the tomato paste. Fry the flour in a dry frying pan, when it starts to brown, add a tablespoon of butter and stir until the butter is melted. Keeping the pan on the fire, gradually add a few tablespoons of cabbage, stirring constantly. Put the contents of the pan back into the pot, mix and bring to a boil. https://www.youtube.com/watch?v=6WqndrhR4fg

Polish cuisine

Prepared by Polish Team

under the management of Michalina Rykała & Oliwia Szewczyk

A short intro

Polish cuisine is delicious. Poles usual First – in the morning - we eat „good” b Later we eat dinner (sometimes called lu a main course . After dinner Polish people like eating de sweet and tasty. Yummy! In the evening we eat super. Our breakf For supper we eat less. ☺ Polish people also drink a lot of tea, cof

oduction…..

lly eat four meals a day. breakfast. unch), which consists of soup and

esserts – of course it is something

fasts and suppers are similar.

ffee, mineral water and juice.

Breakfast

The most often eaten and th fastest dish to prepare for breakfast are sandwiches. Polish people usually eat sandwiches with ham and vegetables, with jam, cottag cheese or even chocolate cream.

he

ge

Pancakes In some parts of Poland served for breakfast. Most often eaten with jam or with cottage cheese

Scrambled eggs Scrambled eggs are usually eaten with bread and fresh vegetables

Toasts We also like eating toasts for breakfast, sometimas with jam and sometimes with ham and cheesemost often eaten with ketchup

Chlebojajo One of the oldest Polish dishes is so called „bread-egg”. Chlebojajo is bread dipped in egg and baked in oil. It was usually served to the kids who were fussy eaters.

Sou

Polish people ea of variou

ups

at a great amount us soups

Chicken soup

made of cooked chicken me served with noodles, eaten most often on Sunda

Dill soup

vegetable soup with the addi of dill

eat,

ay

ition

Cabbage soup

(Kapuśniak)-this soup is ma sauerkraut and potatoes

Cucumber soup

the main ingredient - pickl cucumbers

ade of s

led

Krupnik

based on barley, mixed with vegetables and pieces of smoked mea

d

at

Sour rye soup - Żu

A rich soup soured with fermen starter, served with a boiled egg and a meaty white sausag

Red b

(barszcz – it is a and mos dumplin

urek

nted rye – halved – ge

borscht

z czerwony) soup made of beetrots st often eaten with ngs or potatoes

Tomato soup The best one is made of f tomatoes, usually served rice or noodles

Pea soup

based on cooked pea Usually eaten on cold da

fresh d with

as. ays.

For foodies …

Mushroom soup The main ingredients in thi forest mushrooms, usually cream

Beef tripe Beef stock with pieces of t and vegetables

p is soup are it contains

tripe, meat

Appet

tizers

Lard Prepared from bacon or bacon with the addition of onion, marjoram, sometimes also with apple or prunes. Usually served with bread and served with pickled cucumbers as an appetizer before the main course.

Oscypek

Cheese made of sheep’s milk

e k

Sausage

We recommend espec white sausage; usua served with pickled cucumber as an appet for parties in the open

cially ally d tizer n air

Bacon with plum

Fried bacon stuffed with pru

Tartare

Raw ground beef tenderlo with onion and yolk

m

unes

oin

Main course veal, pork

Polish people eat a lo combined with vegeta main dish is usually ass of meat. We would like most popular

e with beef, and fish

ot of meat and fish ables and groat. The sociated with a portion to present only a few examples.

Rolled roulades Rolled roulades: rolled beef with bacon, pickled cucumbers, onions or red peppers, topped with a spicy sauce

Pork chop It is called schabowy. Usually served with potatoes. This dish is made of pork meat coated in breadcrumbs.

Veal escalopes

veal fillets in doug

Beef tenderloin

often served with mushroom sauce

gh

n

h e

Hunter’s stew It is called bigos. Bigos is made of sauerkraut with pieces of various meats and sausages. Ingredients: cabbage, sausage, meat, spices, mushrooms and dried plums.

Pork knuckle in be

It’s a greasy but tasty di sometimes with beer, alw served with horseradish; a Bavarian origin, very popu Poland Pork neck

It is grilled or roasted p

eer

ish; ways dish of ular in

pork

Ribs in honey fried pork ribs with honey

Carp in „Jewish sty

carp in jelly with rais Salmon

usually baked or coo in dill sauce

yle”

sins

oked

Trout

sometimes served burning cognac o other alcohol Pike perch

usually fried or coo

d in or

oked

Silesian dumplin

The dish is very original, beca the plate you have small yello with delicious sauce. They ar of flour, potatoes and eg

ngs

ause on ow balls re made gs.

Fried eggs Fried eggs and potatoes, usually served with cucumber salad. Usually eaten on Fridays.

Cabbage rolls

Cabbage leaves stuffed with and rice

Dumplings

Dumplings with potatoes cottage cheese stuffing, also fruit or mushroom and saue

h meat

and o with erkraut

Racuchy

Racuchy are a type of small thick made with yeast, or with a tiny ad baking soda. They are eaten powdered sugar

pancake, ddition of n with

Potatoe pancakes Polish potato pancakes, known as placki ziemniaczane in Polish, are delicious and delightful. They are made of grated potatoes, flour and egg and fried in oil

Dess

Polish people love de sweet tooth” (they lo sweet and

serts

esserts. They have „a ove everything that is d delicious)

Faworki

Thin and shortbread coo sprinkled with powdered s

Jelly

Sweet, fruit flavor, served whipped cream or fru

okies sugar

d with uit

Poppy seed cake

A cake with ground pop seed filling, usually eat during Christmas or Eas

Doughnuts

Yeast cakes fried in oil, st with rose jam or fruit ja

e

ppy ten ster

tuffed am

Cheese cake

Every Polish family has their recipe for this popular cake. Th is made from a mixture containi cheese

Apple pie

Apple pie is sometimes served whipped cream or ice cream. housewife knows how to bake i pie

own his cake ing soft

d with Every it Apple

Bon ap

P

ppetit!

Polish team

HOW TO MAKE „SHREK” CAKE? Sponge: 5 eggs 5 tablespoons of sugar 5 tablespoons flour 2 tablespoons cornstarch 2 tablespoons oil 1 teaspoon grated lemon zest or a few drops of flavor to cakes pinch of salt Green weight: 1 liter of juice from green banana (maybe with the addition of other fruits (eg, apple, kiwi), but must have a green color, look on the shelves of bottled juices for children) 3 large (3/4 l milk) package cream pudding White weight: 500 g heavy cream 36% 1 package of gooseberry jelly or lemon 3/4 cup hot water In addition: 2 packs a dainty sponge cakes 2 packs of green jelly (such as gooseberry) 800 ml of hot water Kitchen accessories: electric mixer rectangular plate 24 × 35 cm baking paper Created by: Step 1 Preparation of sponge cake Egg whites with a pinch of salt Whip to stiff peaks, then dosypujemy sugar and slaughtered until it dissolves. Add the egg yolks, aroma and oil, stir gently with a spoon. Gradually dosypujemy flour, all the while gently mix with a spoon. Pour on the plaque lined with baking paper. Put into preheated to 180 ° C oven and bake for about 25-30 minutes until the sponge grows and lightly browned on top. NOTE: Absolutely not open the

oven, because it has grown, he immediately falls forever! After baking, the dough does not detach from the paper - this will prevent rozpływaniu on the sides of the top layer of jelly. Step 2 Preparation of green matter The 1.5 cups of juice Melt puddings. Boil remaining juice in a saucepan, pour pudding mix and reboil, stirring constantly. The sponge cake cooled down pour hot green mass, smooth the surface and leave to cool. Then arrange the one next to the other delicacies. Step 3 Preparation white mass 1 packet of jelly dissolve in 3/4 cup hot water and leave to concentration. Whip the cream with a mixer (not too long, so we did not work out the butter!), Add the cooled, but still liquid jelly, still slaughtered. Pour the batter placed on dainty, leave it to the concentration. Step 4 Preparation of the top green layer of jelly 2 green jelly dissolve in 800 ml of hot water and leave to cool. Once cooled, pour the still liquid jelly on white mass on the cake. Cake Shrek keep in a cool place until the top layer completely solidified, then cut and serve. You can sprinkle the tops of coconut.Tasty!

CALDO GALEGO GALICIAN BROTH COUNTRY: SPAIN (Galicia) INGREDIENTS



250 g white beans.



350 g nabizas or grelos (substitutes collard greens or cabbage)



300 g salty rib



250 g veal



100 g bacon



2 chorizos



1 piece of pork fat



3 potatoes



3 l of water

In Spain it is typical to eat it with pork meat but we it can be substituted by another type of meat. INSTRUCTIONS

First we will use some white beans that we have had to soak overnight ,then some nabizas (it is a vegetable that outside of Galicia is a bit difficult to get so we could replace them with collard greens or cabbage), some potatoes that we have previously cut into pieces. Also we have ready the meat, salty ribs that we have left desalting at night, a bit of beef, bacon, two chorizos and pork fat . we put the beans in a pot and the meat, add about 3 liters of water, we bring the pot to a boil and then add the vegetables and potatoes . Stir it a bit and let it cook about an hour and a half until the beans are tender , then we take out the meat and chop it, once cut we add it so that the broth takes on flavor. we remove the pork fat since it is not eaten but it gives it that characteristic flavor of the caldo galego. We take out the chorizo and we also chop it ,

remove the rib and prepare it by removing the bone and leaving only the meat,add it to the broth and mix it a little . SOME FACTS  

One of the oldest dishes recorded. It is said to have been cooked already in 300 B. C.

FABA A TRADITIONAL

ADA SPANISH FOOD

Ingredients

-500 g of 24-hour presoaked b -250 g Asturian cured bacon -2 Asturian sausages -2 Asturian blood sausages -Water -200g ham bone -Salt

-3 threads of saffron

beans

PREPARATION

• Add the beans to a casserole, if possi Cover with water until there is a coup mix everything well. Heat over high he

• When it starts to boil, add the bacon, black pudding (previously punctured to

• Make sure that the blood sausages and possible breakage that would spoil the

• We foam for a few minutes. That is, we impurities and at the same time we def cooking for 1/2 hour over high heat, a little hot broth from the pan.

ible low and wide (if it is clay better). ple of fingers above them. Stir again to eat until it starts to boil.

, the chorizos, the ham bone and the o prevent them from bursting).

chorizos always remain on top to avoid e fabada.

e remove the foam that normally contains fat the broth a little. When it has been add the saffron threads diluted in a

FINAL PRESENTATION

• We lower the cooking temperature. We to taste the broth since we have adde salty.

• Let them cook slowly at low temperatu from time to time with a wooden spoon these two hours, we add cold water tw boil and helps them to cook perfectly

• We taste the fabada to see if they ar salt. Once tasted and tender, remove about an hour. • Taste the fabada to see if the beans salt. Once tasted and tender, remove about an hour.

add salt to taste, it is important ed the ham bone and they can be

ure for 2 hours, always stirring n without breaking them. During wice to "scare" them (it breaks the y).

re already tender and adjust the from the heat and let stand for are already tender and adjust the from the heat and let stand for

PAELL

LA

INGREDIENTS: 200 g of beef 4 chicken thighs

100 g diced ham 400g of rice 250 g piquillo peppers 800 ml of meat broth 250 g of natural fried tomato 250 ml of white wine Olive oil Salt

.

FIRST STEP:

To start, we chop the and stir fry them in a they look golden. We reserve.

e beef and chicken a pan with oil until e remove and

STEP TWO:

Next, in the same paella diced ham and the rice add the glass of white w

a pan, we stir fry the for about 3 minutes, wine and let it reduce.

STEP THREE:

Then, we pour the to and cover with the m takes a few minutes, that we have stir fried

omato into the paella meat broth. When it we put the meat d.

LAST STEP:

6 minutes later, we place som Let the paella rest. We serve

The paella is one of the most the Spanish gastronomy and variations all over the country

me piquillo peppers in strips. e.

t typical and old dishes of d you can find multiple y and world even.

SANGRÍA COUNTRY: SPAIN INGREDIENTS         

1 l of red wine 330 ml of soda 2 peaches 2 oranges 1 lemon 1 apple 35 g of sugar ½ a cinnamon stick A splash of a liquor

INSTRUCTIONS        

Peel and cut the peaches and apple into small cubes. Wash the lemons and oranges very well. We squeeze one of the oranges and reserve the juice. The other orange and lemon are cut into thin slices, without removing the peel. Put the wine in a deep container and add the orange juice, the cinnamon stick and the chopped fruit. Heat the water and dissolve the sugar in it. Pour everything into the container with the wine, stir, cover with a lid or film and leave to macerate for 2 to 3 hours in the fridge. Before serving, add the soda, which should also be cold to give a touch of carbon to our sangria. Serve very cold with some ice cubes.

FUN FACT The Romans invented a similar recipe which evolved into the current sangria. Nowadays, according to EU rules, only the sangria made in Spain and Portugal can be called so.

SPANISH VEGET

FROM:

TARIAN RECIPES

:SPAIN

PISTO: ● ● ● ● ● ● ● ● ●

salt. 400gr of tomatoes. 1 big onion. 1 red peppers. 1 green peppers. 1 zucchini. 1 garlic clove. 50ml of white wine. olive oil.

recipe:

We wash the vegetables. We chop them i clove, finely minced. In a casserole or a h olive oil and heat. When it takes temperat and peppers. We mix well. Salt to taste, and add a good splash of wh the heat to a simmer and cook for 30 minu

Add the zucchini. Mix again, cover and co low heat. We crush the tomatoes with the vegetables.Mix, let cook 20 more minutes will have a delicious vegetable ratatouille

into small dices, of similar size. The garlic high frying pan, add a sheet of extra virgin ture, add the onion and fry. Next the garlic

hite wine. At this point, cover the pan, lower utes.

ontinue cooking for another 20 minutes. On e blender, and add them to the rest of the s (with the casserole covered). After time we

deviled eggs ●

●

●

●

●

Eggs 6 200g canned bell pepper Salt Mayonnaise

r

recipe:

Cook the eggs and peel them on take out all the yolks being care separate bowl we put the yolks, pepper, three tablespoons of ma everything very well with the he the ingredients dissolve a little. mixture. Cover with a little may strips of pepper and grated yolk

nce cold. We open them in half and eful not to break the whites. In a , reserving one, the chopped bell ayonnaise and a pinch of salt. Mix elp of a fork, while pressing so that Fill each egg half with this yonnaise and decorate with a few k. We keep covered in the fridge.

THANKS

TORTILLA DE 3 PISOS THREE-LAYERED TORTILLA COUNTRY: SPAIN INGREDIENTS

First layer 

4medium potatoes



4 or 5 eggs



1 medium onion,



¼ l of olive oil



Salt

Second layer 

1 medium onion



5 large tomatoes



2 garlic cloves



400 g green beans



Olive oil



Sugar



Salt



1 sprig of parsley.

We must prepare the three floors of the tortilla separately. INSTRUCTIONS

FIRST LAYER Peel, wash, and dry the potatoes. Cut them into thin slices and place them in a deep frying pan with the olive oil at medium heat so that they cook slowly. Add the finely chopped onion. Fry it slowly with the potatoes until soft and starting to brown. It is convenient to stir with the slotted spoon and cut the ingredients with it. After about 10 minutes the oil is drained. Beat the eggs with a little salt in a bowl. Add the potato mixture with the onion. Put the pan back with a little of the drained oil and add all the mixture. Leave it over low heat, covering the pan for about 5 or 10 minutes, until it browns on the bottom. Turn the tortilla over on itself with the help of a lid and drop it on the other side into the pan until it sets

slowly. It should be golden on both sides. SECOND LAYER We will cook the green beans and we will make the homemade tomato sauce, which will take quite some time. First, chop the garlic into small pieces, cut the onion and pepper into brunoise style. Stir fry the onion and pepper in a pan with olive oil. Meanwhile, peel the tomatoes and blanch them in a pan of boiling water. Then, remove the skin and pass them through the blender. Add the crushed garlic to the sauce and season with salt. Cook over low heat and without putting the lid on for approximately 45 or 50 minutes. Add the tomato sauce to the previously cooked beans and that's it.

THIRD LAYER On the third layer, we will put the tomato sauce that we have not used in the previous step in a thin layer just above the beans. Before putting it we will add a can or two of tuna (it depends on what you like the most), after stirring it we pour the sauce all over the surface trying to make it as balanced as possible. SOME FACTS This is a grandma’s recipe. As a rule the tastiest of the recipes. It is believed the tortilla was a recipe invented in the 16th century.

Trenza al estilo de la abuela Grandma Style Bread COUNTRY: SPAIN INGREDIENTS

•

50 g butter

•

3 egg yolks

•

1 whole egg

•

20 g fresh baker’s yeast

•

400 g flour

•

100 g sugar

•

1 glass aniseed liqueur

INSTRUCTIONS

Step 1 Crumble the yeast and dissolve it in 15 ml warm water. Mix it with the yolks in a bowl and beat well. Step 2 Warm 15 ml water and add the butter, stirring until it melts. Step 3 Mix both preparations, beat until well blended and add 50 g of sugar. Step 4 Gradually add the sifted flour. Knead until you get an elastic dough and let it rest until it doubles its volume. Step 5 Separate a third and give both pieces a cylinder shape. Place the largest one in a ‘u’ shape and join the small one in the center and braid.

Step 6 Let stand until double in size. Paint the braid with the beaten egg and sprinkle it with 25 g of sugar. Step 7 Cook it for 20 or 25 minutes in the oven at 180 degrees. Add the rest of the sugar when it cools and sprinkle it with the aniseed liqueur.

TYPICAL DISH

Desserts a

SPANISH HES

and salads

Churros

This is a typical food in Spain that we eat them with hot chocolate.

One of the theory is that it was made by s baked goods.Churro paste was easy to m mountains,where sheperds spends most o

at any time of the day,we usually eat

spanish shepherds to substitute for fresh make and fry in a open fire in the of their time.

INGREDIENTS -250g of flour -250g of water -8g more or less of salt -sugar -light olive oil

INSTRUCTIONS

1-Put the flour in a bowl and heat the wate

er in a pot.

2-When the water starts to boil,add the flou

ur and mix with a wooden spoon

3-Introduce the mixture on a churrera

4-Heat a pan with plenty of olive oil and a

add the churros.

5-Put sugar on a plat and coat the churros

s whit it

Tomatoes salad

This is a typical salad of spain that we eat

There are many types of this salad but the recipe.

t with most meals,especially in summer.

e most popular in our country is this

Ingredients -2 or 3 tomatoes -A clove of garlic -2 tablespoon of oregano -Extra olive oil -A pinch of freshly ground black pepper -Balsamic vinegar

Instructions 1-Wash tomatoes very well

2-Cut the tomatoes and add it in a bowl

3-Chop and crush the garlic

4-Add the garlic on the tomato

5-Sprinkle salt and pepper to taste

6-Add olive oil

HOW TO MAKE JELLY 1. Pour gelatin with a little cold water and set aside until it swells. 2. Meanwhile, heat the selected fruit juice in a saucepan. 3. Add sugar or other sweetener to the juice, heat until completely dissolved. If you use sweetened juice, there is no need to sweeten it. 3. Remove the juice from the burner and add the gelatin to it, stirring constantly - until the ingredients are combined. 4. Pour the hot jelly into special molds or dessert cups. 5. When the jelly has cooled down, put it in the refrigerator for a few hours to let it solidify.

SUPĂ ŢĂRĂNEASCĂ DE LEGUME or PEASANT VEGETABLE SOUP

COUNTRY: Romania

INTRUCTIONS: 1. All vegetables are cleaned and washed. Chop the carrots, parsley and onion and boil in a pot with 2 liters of water and a pinch of salt. Let it boil for 15-20 minutes and then add the green beans, peas and diced potatoes. Foam, cover with a lid and simmer for half an hour. 2. Meanwhile, cut the ribs into cubes and fry. Then turn it over in the soup, add the sliced zucchini and after 10 minutes you can put the diced tomatoes and the tomato juice. It matches the taste of salt and simmer for only 5 minutes. 3. Serve the soup immediately garnished with finely chopped green parsley. Anyone can add a tablespoon of lemon juice.

INGREDIENTS: o 2 carrots o 1 parsley root o 1 bunch of green onions o 2 potatoes o 2 zucchini o 1 cup green beans and peas o 250 g peeled tomatoes in tomato juice o 3-4 slices of smoked ribs o 1-2 tablespoons oil o 1 bunch of parsley o salt o 1 lemon

SOCATA or ELDERFLOWER JUICE (summer refreshing sweet drink)

COUNTRY: Romania INGREDIENTS:  3l water  5-6 flowers  3 lemons  300 g sugar  75 ml lemon juice

FUN FACT: Elderflower was considered ”the tree of life” and also a magical place.It is believed that Wood spirits and elves make their home in their roots.This tree is sacred to the druids and seen as a plant of the faerie land.It symbolises the transition between light and dark, death and rebirth. Fanta produced the elderflowerflavoured Fanta in southern European countries, ”Fanta Shokata”.Of course, you can not compare it to fresh juice, but this way, you understand how popular this drink is in our country.

INSTRUCTIONS: 1.wash the flowers 2.slice the 3 lemons 3.mix together the sugar and the lemon juice 4.to that mixture add 1 l of wáter 5. put he flowers and the sliced lemons in a big jar and pour over the liquid prepared previously 6.mix very very well 7.add 2 l of water and mix again 8.let it sit 4-5 days in a place where sunlight can reach it 9.enjoy and remember to keep it in the frigirator

COZONAC (romanian sweet bread)

COUNTRY:ROMANIA

Main ingredients :       

2 packets of yeast 500 ml of warm milk 1 kilogram of flour 120 grams of sugar 1 teaspoon salt 100 grams of butter 4 eggs only the yolks

Instructions :

1. For the beginning we mix the warm milk with the salt, sugar, yeast and a few tablespoons of flour and then leave it to rise for 45 minutes.

2. Afterv that, the rest of the flour is mixed with butter, milk and eggs. 3.Than they have leavened, the dough must be a little softer, if it is too rough, add a little more milk, if it is too soft, add a little more flour.

Fun facts : Among the remains of some Neolithic communities was found a 4. The filling is for personal choice, and form of cozonac dough. In fact, for the filling with walnuts and poppy they were just crushed grains, soaked and baked on a hot stone. seeds, beat the egg whites. Each people consecrated the cake in a specific way. The Romanians prefer the fluffy

and much grown one, kneaded with brewer's yeast, the English the drier one, with candied fruit, the French prefer it in smaller shapes, with a lot of chocolate or with various fillings.