the polish cuisine. pork chop ingredients: 4 medium-sized pork chops salt and pepper 25g plain flour...
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THE POLISH CUISINE
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Pork chop
Ingredients:• 4 medium-sized pork chops • salt and pepper • 25g plain flour • 1 egg, beaten • 25g breadcrumbs • Oil/lard for frying
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Ingredients
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Cut the meat
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Beat out the pork chops until fairly thin. Season with salt and pepper. Set aside.
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Dip each chop into the flour, coating it on both sides, and then dip into the beaten egg. Finally press the chops onto the breadcrumbs, ensuring even coating.
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Heat sufficient amount of oil/lard in a large frying pan. When very hot, put the pork chops and fry over high heat for 5 minutes on each side.
Lower the heat and fry the chops for a few minutes until golden.
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Serve with potatoes and pickled cucumbers or boiled sauerkraut.
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Vegetable soup
Ingredients:• 8 potatoes• 3 carrots• 1 small celeriac • 1 parsley• 20 dag green beans• 5 soupspoonfuls of cream (18%)• 1 cauliflower• salt, pepper, pimento, bay leaf, bouillon cube
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Ingredients
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Peel and chop potatoes in cubes, pour with cold water, add carrots, parsley (chopped), green beans, celeriac and cauliflower.
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Throw in 3 bouillon cubes, pimento and bay leaf. Add some more water to cover the vegetables. Boil until the cauliflower and beans
are soft.
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Add 3 or 5 spoonfuls of cream and mix it.
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BON APETIT!
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Honey cakeIngredients:• 6 eggs• 250 g sugar• 250 g margarine• 2 table spoons of cacao• 1 tea spoon of cinnamon• 2 tea spoon of ammonia• Dried fruit• Chocolate icing• 560 g flour• 350 g honey• 300 ml cream
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Ingredients
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Whip the eggs with sugar.
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Add honey, flour, margarine, cacao, ammonia, cinnamon, dried fruit and finally the cream.
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Put the greaseproof paper into the baking tins and spread it with some margarine.
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Bake two cakes for one hour in the temperature 175 degrees.
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Spread one cake with some marmelade and cover it with the second cake.
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Cover the cake with the chocolade icing and leave the cake in a cool place for one hour.
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ENJOY IT!
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Slips
Ingredients:• Dried bread• Milk• Pepper, salt• Parsley• 0,5 kg minced beef• Flour
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Preparing:1. Put the dried bread into a bowl of milk and then squeeze
the bread out of the milk. 2. Put the minced beef, salt, pepper, garlic, some meat
seasoning and squeezed bread into a bowl and mix all the ingredients together for 5 minutes.
3. Form small balls.4. Coat the balls with some flour and form thin slips (length 10
cm and width 3 cm).5. Pour some oil into a frying pan and heat it.6. Fry the slips on both sides.7. Serve the slips with mushroom sauce and potatoes or
potato chips.
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Bigos
Ingredients:• 0,5 kg of sour cabbage• 70 dag of fresh cabbage• 3 big onions• 3 stock cubes• 20 dag sausage• 30 dag pork • tomato purée• allspice• laurel leaf • pepper grains
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Preparing:1. Slice fresh cabbage into small pieces.2. Delicately squeeze sour cabbage and add it to sliced fresh cabbage. 3. Put the water into the pot. It should almost cover the cabbage. 4. Set the fire on.5. Add stock cubes, break 3 leaves of laurel leaf.6. Press the allspice and pepper grains.7. Cover the pot with the lid and leave it until the water boils. 8. In the meantime peel onions, slice them into small pieces and fry
them in butter until they gain gold color. 9. Add onions to boiling cabbage and mix it. 10. Cut pork into small pieces and fry it in oil until tender and put in the
pot of cabbage. 11. Cube the sausage, fry it in oil and put it in the pot of cabbage.12. Add the tomato purée later, and boil everything until all the
ingredients are tender. 13. You can add some other spices to your own taste.
Bigos tastes best after 2 or 3 days after being prepared.
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Rye soup (żurek)
Ingredients: • 0,5 l of sourdough • 1 parsley root • 1 carrot• 1 onion• 1 spoon of flour• 20 dag of sausage• 1 spoon of oil• 6 eggs• 1 spoon of salt• 1 pinch of black pepper• 1 pinch of marjoram• 1 spoon of parsley
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Preparing: 1. Peel carrot and parsley roots, and boil them in 1,5 litres of
water for 10 minutes.2. Add sourdough, marjoram and half of fried onion. Boil for
15 minutes and add water mixed with flour. 3. Fry the rest of onion with diced sausage. Add it to rye soup
at the end. 4. Boil eggs and put their halves on the plates. Pour in the
soup. You can sprinkle it with finely chopped parsley.
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Ruthenian piesIngredients:
Dough• 0,5 kg of flour• 1 egg• salt (a pinch)• 2 tablespoons of oil
Stuffing• 0,75 kg of potatoes• 250 grams of cottage cheese• 2 onions• 2 spoons of butter• salt• pepper
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Preparing:
DOUGH1. Knead the dough for about 5 minutes.2. Thinly roll out the dough, and cut out the circles (use a big glass
to do it).3. Put one teaspoon of stuffing on each circle and stick the edges
together.4. Put the Ruthenian pies into salted boiling water. Boil them until
they emerge to the surface of water. You may add some oil into the boiling water before putting in the pies.
5. Serve with onion fried in butter.
STUFFING6. Peel the potatoes and boil them in the salted water.7. Peel the onions, chop and fry in butter.8. Add fried onion to mashed potatoes and ground cottage cheese.9. Add salt and pepper.
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Cheese cake
Ingredients:• 1 kg of cottage cheese• 1 tub of margarine• 8 eggs• 35 dag of sugar• 1 vanilla pudding
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Preparing:1. Grind cottage cheese.2. Pound margarine with sugar and the yolks into
fluffy mixture.3. Gradually add cottage cheese and powder
pudding.4. Whip the whites, add the mass to the cheese
mixture and mix delicately.5. Bake it for about 60 minutes in 180 degrees
Centigrade.
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The presentation was made by Natalia Dubiel.
The recipes and dishes had been prepared by: Aneta Łobaza, Paulina Fortuna, Anna Kubit, Paulina Janik,
Natalia Dubiel from II Liceum Ogólnokształcące im. Konstytucji 3
Maja w Krośnie, Poland