Download - COOK BOOK - Poland
Poland
Polish menu. Soup:
Borsch
Main Course:
Dumplings Filled with Cheese
Dessert:
Papal Cream Cake.
BORSCH
INGREDIENTS:
½ kilo of beetroots
1 clove of garlic
some allspices
a few bay leaves
a few dried mushrooms
a pinch of salt and pepper
PREPARATION:
First, peel the beetroots, slice them and boil them in water. At the same time prepare
a litre of beef stock. Next drain the beetroots and add beetroot stock to the beef one.
Then, add a clove of garlic, some allspices, a few bay leaves and dried mushrooms. Boil
it all together for around half and hour. Finally add a pinch o salt and pepper to season
it to taste. BON APPETITE!
DUMPLINGS FILLED WITH CHEESE INGREDIENTS: Filling: 1 kilo of potatoes ½ kilo of cottage cheese 2 onions Salt and pepper Dough: ½ kilo of flour ½ glass of oil ½ litre of boiling water PREPARATION:
1. Then, mash cooked potatoes.
1. Pour flour on a pastry board and make a small hole using your fist.
2. Pour the oil into the hole.
3. Boil up the water (about 1 litre)
4. Mix flour and oil using knife.
Next add boiling water slowly and mix everything using knife.
5. Then, knead the dough for about five minutes using your hands.
6. Next roll out the dough.
7. Cut circles using glass.
FILLING:
1. Peel and boil potatoes in salted water
2. Peel, chop and fry onions
You can serve dumplings with a little of sour cream and fried onions.
SMACZNEGO!
8. Next, add fried onions and cottage cheese into potatoes.
9. Finally, mix everything and add a pinch of salt and a pinch of pepper.
10. Put a little of filling onto a circle made of dough and roll it.
11. Boil water in a saucepan (about 3 litres). 12. Put dumplings into boiling water and boil them until they flow out.
13. Take dumplings out of the saucepan and put them on a plate.
Papal Cream Cake
INGREDIENTS:
Cake:
25 dag of wheat‐flour
1 slab of margarine
3 table spoons of water
3 yolks
Cream:
3 glasses of milk
15 dag of sugar
1 packet of vanilla‐flavoured sugar
3 yolks
The cake:
Sift flour. Add margarine and mix it together with flour. When there are no lumps, add
yolks, water and knead pastry. We cool the pastry in the fridge for approximately 3 hours.
Cooled, the pastry is taken out of the fridge and two cakes are baked in big baking tins
greased and sprinkled with breadcrumbs. We bake the cakes until they become light‐
golden.
Cream:
Boil two glases of milk with sugar and vanilla‐flavoured sugar. Yolks are mixed with a
blender, we add milk and flour. The mixed pastry is poured onto boiling milk. Boil the
whole. Hot cream is put onto the baked, cool cake and covered with the other one. Then
sprinkle the top with icing sugar. Put aside the cake to cool and moisten.