ABOUT. Bon appetit! Pickled cucumber Strawberry Oscypek Apple Mead Poppy seed Sauerkraut Herring Beetroot Game meat Groats Cod Duck Lamb Quark Potato

Size: px
Start display at page:

Download "ABOUT. Bon appetit! Pickled cucumber Strawberry Oscypek Apple Mead Poppy seed Sauerkraut Herring Beetroot Game meat Groats Cod Duck Lamb Quark Potato"

Transcription

1 Cuisine PL

2 ABOUT How do you pickle cucumbers? What can you make with a salted herring? How do you bake beetroot? What is poppy seed? What Polish regional potato dishes are there? This book has the answers. It presents the richness of Polish cuisine through foodstuffs widely used in Poland for centuries. To show how to break away from the stereotypical view of Polish cuisine, reduced to pierogi and schnitzel, we show how to serve extraordinary Polish dishes in a contemporary way light, beautiful and tasty. The chefs invited to join in this project are Poland's most talented cooks, who study and rediscover traditions, reach for forgotten foodstuffs and present them in a creative, modern way. Memories of the "milk bar" (cheap, fast, self-service eating place with a non-refined menu, typical in Polish cities before 1989) blend with the taste of home cooking and the most exquisite haute cuisine. For ambitious kitchen maestros, fresh, seasonal ingredients are crucial. They try to squeeze the entire unique taste out. Some chefs use molecular techniques they transform familiar dishes in surprising ways using new technologies, creating new flavours and forms. On the other hand, the book aims to preserve Poland s culinary heritage by supporting small producers who make local specialities and reviving Polish culinary and craft traditions. The presentation of regional and traditional foods is connected with bringing family, local and regional traditions closer. We show what distinguishes Poles and their cuisine from others, and how to weave Polish traditions into the culinary culture of other nations. In other words we present ambitious culinary variations on Polish themes, which can be created in the average kitchen, by even beginner cooks. We invite you to play with flavours, discover Poland through its specialities, and include these in your culinary repertoire. Pickled cucumber Strawberry Oscypek Apple Mead Poppy seed Sauerkraut Herring Beetroot Game meat Groats Cod Duck Lamb Quark Potato Bon appetit!

3 Wojciech Modest Amaro Chef of Atelier Amaro in Warsaw. PICKLED CUCUMBER Cucumber soup with fish Good pickled cucumbers are hard, crisp, firm and intensely sour. They should not have holes or be swollen. They contain lactic acid, which improves digestion, and preserves and reconstructs healthy intestinal microflora. Cucumbers are best pickled in a stone vessel. Once, oak barrels were used and kept cool in cellars or in swift-flowing rivers. To pickle cucumbers well, you need good quality vegetables, preferably from your own garden, good water, salt, garlic, horseradish, bay leaves, and dill. The simplest method of pickling is to lay the cucumbers and spices layer by layer. To ensure that the pickles are still good in winter, the cucumbers should be pickled before the end of their season late August or early September when they are not yet stained or deformed. Poles eat pickled cucumbers for dinner as a side dish, e.g. with buckwheat groats and goulash. Pickles are also traditional appetisers eaten with herring in oil and onion, and with vodka. Pickles can be a soup base. Their intensive flavour improves the taste of salads, e.g. vegetable or smoked mackerel salad. Pickles can also be found in exquisite dishes. Karol Okrasa (Platter/Warszawa) serves grilled zrazy (thin slices of chopped beef ) prepared with seasoned meat, dried bacon, and pickled cucumbers cut in slivers, served with green lentils with chanterelles, sprinkled with marjoram sauce, and seasoned with fresh horseradish. Wojciech Modest Amaro, a chef who eagerly experiments with contemporary gastronomic techniques, prepares foam from pickled cucumbers, agar jelly and pickle water. Although he finds cucumber soup on oxtails best, he also recommends a variant with fish l fish consommé prepared with 400 g white fish fillet (sole, halibut, cod) 2 medium-sized carrots 2 leeks (white parts) 5 shallots 1-2 cloves garlic 2 ribs Pascal celery [peeled] 3 medium-sized new potatoes 1 bunch fresh dill Fry the chopped shallots and garlic in hot olive oil until they turn translucent. Add chopped leeks, celery and carrot and stew for 3 minutes, stirring continuously. Pour fish consommé, lemon juice and bring to the boil. Skim the soup, and add the allspice, bay leaves and sprigs of parsley and marjoram, all tied up together. Cook on a low heat for about 30 minutes, and then add the peeled and grated pickled cucumbers. Cover the pot and cook for 10 minutes. Set the soup aside to cool down, and remove the spices. Peel the trellis cucumber, remove the pips and grate. Sprinkle with salt, season with black pepper and mix with cream. 10 minutes before serving the soup, cut the fish fillet into small portions, season with salt, cover with chopped dill and put into soup plates. Boil the soup. Pour 200 ml into a separate vessel, and stir with cream mixed with grated cucumber. Then pour the cream back into the pot, boil and pour into the dishes. Decorate with pickle foam and borage flowers. Pickle foam 4 sprigs parsley 3 sprigs fresh marjoram 2 bay leaves 3 grains allspice juice of ½ lemon 5 nice, hard pickled cucumbers (peeled) 1 fresh trellis cucumber 150 ml whipping cream salt, black pepper 200 ml water from pickled cucumbers 1.2 g soy lecithin Blend the ingredients. Wait 30 seconds until the foam sets, and place on top of the soup. 2 3

4 Jean Bos Certified chef, French living in Poland, founder of the Academy of Molecular Cuisine. STRAWBERRY Strawberry gazpacho with yogurt Poland is the world s seventh largest producer of strawberries. Many varieties are cultivated, including Polish ones such as Kama, with very tasty berries, and Dukat, with evenly coloured berries which travel very well. A novelty in Poland is the French Darselect a typical dessert variety, with large, juicy berries. We all like big, red, heartshaped strawberries completely irresistible. Strawberries contain a lot of vitamin C (60 milligrams in 100 g; a lemon has 50 mg) as well as vitamins B1, B2, A, almost all macro and microelements, iron, phosphorus, magnesium and manganese. These berries are low in calories a kilogram has only 400 kcal. They should be eaten on an empty stomach as they cleanse and detoxify the body. Strawberries are always delicious whether sprinkled with sugar and decorated with a dash of cream, with champagne, or in refined dishes with spices. E.g. strawberries with pepper can complement a beef sirloin or a summer salad with spinach and gorgonzola. Strawberries can be combined with mozzarella, cherry tomatoes, basil and chilli. In Poland they are traditionally used to make filling for pierogi, or kompot (drink made of fruit boiled in water with sugar). They are irreplaceable in a range of desserts, e.g. sponge cake with jelly and milk shakes. Strawberry preserves conserves, jams, mousses are widely loved. Their sweet-sour flavour goes perfectly with pancakes or fresh buns and croissants. Strawberry conserve may be used to make a sauce for duck if you add a bit of balsamic vinegar and pepper. Strawberry lovers can go strawberry picking in Kashubia, at the foot of Złota Góra, in late June or early July every year. The Strawberry Feast is accompanied by a festival, parties and concerts. 500 g (Polish) strawberries 250 ml still mineral water olive oil 1 sprig rosemary 1 sprig thyme 2 tsp sugar 1 lime chilli oil champagne 50ml yogurt 30 ml cream 1 tsp sugar juice from ¼ lime 0.5 g xanthan (food thickening agent) Dice one fifth of the strawberries. Blend three fifths of the strawberries with water. Deep fry the thyme and pick the leaves. Blend them with the sugar and strawberry puree, then add the lime juice and chilli oil. Finally, add the champagne and water. Mix yogurt, cream, xanthan, sugar and lime juice. Put the diced strawberries into a glass, pour the yogurt over, add the strawberry puree, and decorate with rosemary. 4 5

5 Adam Chrząstowski Chef of Ancora restaurants in Kraków Oscypek (plural: oscypki) Salty sheep's milk cheese made in the Tatra mountains region (Podhale). The production of oscypki is the task of the head shepherd (baca) pasturing ewes. About 40 thousand sheep graze in Podhale. One flock comprises around 600 animals. Every sheep must be milked three times a day. It takes 6 hours work by several more junior shepherds (juhas) to do so. The pastoral culture is gradually disappearing, since selling sheepskin and wool has become unprofitable. It is hard work, performed exclusively by hand, requiring precision, skill and experience. The name oscypek is reserved for cheese made of sheep's milk (with the possible addition of Polish red cows' milk, up to 40%), produced in mountain huts (bacówka) in selected communities in Lesser Poland and Silesia. Oscypki must be spindle-shaped, weigh g and measure cm. The cheeses are hung in mountains huts, below the ceiling, so the smoke from the hearth can reach them. Oscypek is smoked for a period of between 3 days and 2 weeks. It is worth mentioning that only head shepherds (baca) have earned the right to sell oscypki. This cheese is recommended by the Slow Food organisation. Since 2008 the recipe has been protected by the European Union. Oscypek can be served cold (usually with cranberries) or grilled. In mountain huts, bunc is also made it s fresh cheese made of sheep's milk, as is bryndza containing rennet. Flakes of oscypek with caramelised beetroot and salsa 400 g oscypek 200 g beetroot baked in aluminium foil 50 g skinned hazelnuts 50 g walnuts 100 g brown sugar 2 spring onions with chives 3 tbsp apple vinegar 2 tbsp grated marjoram ¼ tbsp spicy paprika 6 cloves marinated garlic salt Cut the oscypek into thin slices. Peel the beetroot and cut into small cubes. Caramelise half the sugar in a pan and fry the beetroot cubes in it. Add the marjoram, vinegar and pepper. Leave to cool. Cut the nuts into halves. Caramelise the other half of the sugar in the pan. Add the nuts, stir, and lay on a tray to cool. Mix the nuts with the beetroot, add the chopped garlic cloves and spring onions. Season with salt. Pour the mixture on the slices of oscypek and sprinkle with finely chopped chives. 6 7

6 Urszula Czyżewska Chef of Piotrkowska 97 restaurant in Łódź. APPLE Apples in white wine The most important fruit alongside pears, plums, cherries in Poland. Apples can be divided into dessert varieties, grown for eating raw, and those for making preserves. Some can be used both ways. In contemporary orchards a dozen types, known globally, are usually grown. In Poland, before the Second World War, over 50 types of local apple were grown. Thanks to diversification, they were picked over the whole season. The Papierówka variety fruited in early summer, Sierpniówka in late summer, and Antonówka in autumn. Some apples could survive the whole winter in a clamp, and they were a precious source of vitamins in the pre-harvest period. In Poland there is a saying that "Granddad plants the best orchard", since year-old apple trees give the best fruit. Among old varieties of apple trees, some are still popular. Among others: Papierówka, with a pale yellow skin, Golden Russet sour with a spicy aftertaste, and Kosztela, with a green skin and very sweet flesh, great to eat raw. In Chrystkow, Kujavian-Pomeranian Province, there is a collection of old Polish local apple tree varieties from the Lower Vistula Valley region. Apples are the basis of many cakes, e.g. apple pie fruit tart on shortcrust pastry. Apple mousses, jams and kompot (a refreshing drink made of fruit boiled in water with sugar) are popular as well. Apples go well with poultry, too. They are a traditional addition to roast duck. Stewed apple accompanies fried chicken livers, or kaszanka (Polish blood sausage made of meat, offal, blood and groats). Apple can be an ingredient in salads, e.g. with goat s cheese and cranberry. Racuszki little sweet pies with apples are also a popular Polish dish. Thanks to molecular cuisine techniques, a fruit may be transformed into caviar jelly balls, or spherical ravioli capsules with the apple flavour trapped inside. A waiter pours hot, smooth celery cream on the caviar and ravioli, intricately arranged on a plate. Polish flavours turned upside down are also delicious! 4 big apples (Belle de Boskoop) 500 ml dry white wine 100 g brown sugar 40 g butter cinnamon 4 scoops plain ice cream fresh mint Wash and peel the apples, cut into parts. Pour the wine into a pan; add the sugar, butter, cinnamon and apple. Stew the fruit until tender. Place on a big plate. Serve with ice cream and mint. 8 9

7 Marcin Filipkiewicz Chef in Copernicus Hotel in Kraków. MEAD One of the oldest Polish alcoholic beverages; known even before Christianisation. To produce a good quality mead, you need honey, yeast, water, herbs and... time. Meads acquire outstanding taste after several years of aging. Mead is an alcohol produced by fermenting wort here a solution of honey and water. The best mead is półtorak. The name derives from the Polish półora (one and a half ), since it is made in proportions of one part honey to a half part water. This mead matures for about 10 years. Dwójniak consists of one part honey to one part water, and is known as royal mead. Trójniak and czwórniak are weaker, and need less time to mature. Meads produced by natural methods are worth seeking out. Examples are the meads made by Maciej Jaros from Łazisko near Tomaszów Mazowiecki, recommended by Slow Food, an international non-profit organisation protecting culinary heritage and supporting small regional producers of traditional foods. In cookery, mead is usually used for desserts, e.g. to soak raisins for stuffing baked apples, or for drizzling on ice cream. It can be also used for seasoning meat with fruit. Adam Chrząstowski (Ancora Restaurant, Cracow) adds czwórniak to fried veal liver with a dried pear. Mead tastes great on its own after a generous meal, served in a cognac glass. In winter it can be drunk hot with spices and wild flower honey, in a thick mug. Frozen nut nougat with Sandomierskie apples 5 Sandomierskie apples 100 g walnuts 70 g sugar 3 eggs 40 ml mead 10 g caster sugar 150 ml double cream Place 50 g of sugar in a pan and heat until it turns into amber-coloured caramel. Then add walnuts, and move them around to coat them evenly with caramel. Pour on a wooden chopping block and wait until they cool down. When cold, chop them with a big knife. Whip the cream and leave in the fridge. While the cream is chilling, separate egg whites and yolks. Beat the yolks with sugar and whisk the whites with the remaining sugar. Then gently mix all the ingredients (cream, egg whites, yolks, and walnuts) until they make a smooth mass. Drizzle with mead. Spoon the dessert into moulds and freeze

8 Artur Grajber Chef in the Sheraton Hotel restaurant in Warsaw, culinary coordinator of Warsaw hotels from Starwood Group. POPPY SEED Kutia Fine poppy seeds resemble specks of vanilla. In Poland, buns are sprinkled with poppy seed for flavour and decoration. Poles associate poppy seed with sweetness. Makowiec (poppy seed roll) is the second most important festive cake after gingerbread. The difference between a festive cake and an everyday one lies in the proportions Christmas cake has thin layers of dough and a thick filling. Groats with poppy seeds and honey, known as kutia, is eaten as a sign of peace in the Christmas period. Kutia is a delicacy of the East once it was eaten east of the Vistula River. This dessert used to be made of barley the divine seed, seasoned with honey symbolising sweetness, and poppy bringing peace and rest (since large amounts of poppy seed induce sleep). Poppy seed contains about 60% precious oil. In Poland, poppy seed oil was pressed for use by the royal court during Wladyslaw Jagiello s reign (15th century). Cold pressed oil is rich in Omega-3 and Omega-6 fatty acids, which the human body cannot produce. It gives salads a special flavour, and can also be used for baking or adding to cakes. It was also used by painters. White paint with poppy oil does not turn yellow; and so it was widely used in the 19th century. The seed is obtained from poppy pods decorative heads with caps on long stems. 120 g wheat 75 g poppy seeds 25 ml buckwheat honey 25 ml linden honey 15 g fresh ginger 40 ml Goldwasser vodka 25 ml orange juice 20 g orange peel (blanched and cleaned) 20 g sugar 30 g hazelnuts 20 g dried figs 20 g dates 30 g raisins (dark and small) 40 ml rum 20 g dried cranberries Rinse the wheat thoroughly, soak in four times the amount of water for 6 hours and cook on a low heat to soften. Soak the dates in rum a day before the figs and raisins. Cook the milk with honey and very thin strips of peeled ginger on a low heat. Cut the orange peel into long thin strips and caramelize it in sugar with orange juice. Add the cooked ginger. Cook the poppy seed in half of the milk, then grind it, adding buckwheat honey. Add the poppy, chopped dried fruit (dates and figs), raisins and hazelnuts to the wheat. If the cranberries are not dry, add them without soaking. Add the Goldwasser vodka and decorate with orange peel and ginger

9 Grzegorz Labuda Chef in Boutique Hotel Platinum Palace in Wrocław. SAUERKRAUT Sauerkraut soup (kapuśniak) A typical Polish foodstuff; probably the oldest preserved food. To prolong the storage of vegetables, they were pickled. This process not only preserved them, but also thanks to lacto-fermentation gave them germicidal and regenerative properties. Sauerkraut is a rich source of vitamin C. Watered down sauerkraut juice enhances the appetite and has strengthening features. The main ingredient of sauerkraut is white cabbage, especially the Stonehead variety. To pickle a cabbage, the stalk is removed from the head and the leaves are shredded. Traditionally, shredded cabbage was put into wooden barrels, sprinkled with rock salt, and crushed with a wooden baton. The cabbage was often trodden by a member of the household who stepped into the barrel barefoot having washed their feet as still happens in Italian or Spanish vineyards, where at the start of grape harvesting the juice is squeezed from the grapes with bare feet. Sauerkraut is commonly used in Poland. It s perfect as a salad with carrot and oil, and it can serve as a filling for pierogi with cabbage and mushrooms; it can be stewed with pork sausage or served fried as a side dish with a pork loin chop. Sauerkraut is also the base for sauerkraut soup, known as kapuśniak. In the Tatras, kwaśnica soup is popular. It is cooked on sauerkraut juice with smoked ribs, goose or mutton. Another traditional Polish dish is bigos a one-pot meal, cooked for a long time, made of sauerkraut, meat, cuttings of cold meat, sausages, dried plum, raisins, alcohol (e.g. red wine or Madeira), and spices. Bigos tastes best after a few days, having been cooled and reheated. 1 pig s trotter 200 g smoked bacon 400 g sauerkraut 40 g dried mushrooms 1 parsley caraway salt, pepper 2 l water Pour the cold water over the trotter, bacon, parsley and mushrooms and cook for 2 hours. Strain the extract, peel the trotters and sort out the mushrooms. Add chopped sauerkraut to the extract and cook for 30 minutes. Add peeled meat cut into pieces, with bacon, mushrooms, and caraway, and cook for 5 more minutes. Season with salt and pepper

10 Artur Moroz Chef of Bulaj restaurant in Sopot. HERRINGS Herrings inhabit nearly every sea in the world. Herring is the most commonly fished species, and has been known since ancient times, thanks to the easy storage of the fish if it is salted. In Poland, herring in oil with onion is the most popular appetiser served with (well chilled) vodka. Wojciech Modest Amaro (Atelier Studio/Warszawa) is the author of a recipe for "Herring of the 21st century". This is a piece of marinated fish, painted with edible gold, served with a salad of onion and green Granny Smith apples, chives and grated horseradish, with a drop of plum stone oil. On the top, Amaro puts spherical kopytka (Polish gnocchi) with passiflora and a drop of lemon. He uses avant-garde techniques to present the richness of Polish court cuisine in the most contemporary way. At home, a salted herring should be soaked for 24 hours in water, which should be changed from time to time. The water can be replaced by milk for the last 8 hours. When the herrings are soaked, remove the skin and cut the meat along the backbone with a sharp knifepoint. Carefully take the fillet off, first from one side, and then from the other. Herrings can be covered in oil, or served in pieces with cream and onion. Blended herring, onion and apples makes a delicious spread on wholemeal bread. A typical Polish combination is herring with linseed oil, produced by traditional methods pressed cold from selected varieties of seeds of flax. It should be only used cold; it is not suitable for heating or frying. Only the raw oil contains valuable tocoferols (antioxidants) and up to 60% of Omega-3 acids. To preserve these precious nutrients, the temperature for storing linseed oil should not exceed 10 C. Herrings with ceps served on potato salad 0.5 kg herring fillets 0.25 kg frozen ceps 0.5 kg potatoes 2 red onions 1 clove garlic capers, cherry tomatoes (for decoration) salt, pepper, oil, olive oil, parsley tops, thyme Defrost the ceps and fry in olive oil with chopped onion. Add a clove of garlic, season with salt, pepper and thyme. Cool down the fried ceps and mix with herrings cut into pieces. Cook jacket potatoes. Cool down, mix with red onion, season with salt and pepper, add olive oil and chopped parsley tops. Serve with a glass of frozen vodka

11 Karol Okrasa Chef of Platter restaurant in Intercontinental Hotel in Warsaw. BEETROOT Horseradish borscht with cream Beetroot owes its beautiful red colour to anthocyanins, which improve blood composition and effectively regulate function of the liver and gall bladder. Beetroot should be praised for its ability to strengthen our immune system. Beetroot is a very popular vegetable in Poland. Most frequently it is served cooked, grated and stewed in butter, as a side-dish, with groats and potatoes, chops and roasts. If you want to use beetroot in a more contemporary way prepare carpaccio. Drizzle olive oil over the beetroot, wrap in aluminium foil and bake at 170 C. Cut into thin slices, drizzle with olive or linseed oil, and add a drop of balsamic vinegar. Slices of baked beetroot go well with goat s cheese and rocket with raspberry-honey dressing. Artur Grajber (Sheraton/Warszawa) serves sauce made of red beetroot with cherry vodka to accompany pikeperch baked with poppy seed oil. Borscht, a soup made of pickled beetroot, deserves the title of National Polish Soup. The oldest known recipe comes from the 16th century. Borscht can be both a festive and an everyday soup. During the Christmas Eve dinner in Polish homes, Lenten borscht with uszka is served. Uszka are small dumplings filled with onion, fish, and hard-boiled eggs. Borscht may also be eaten with pasties or yeast dumplings. Good quality borscht should be sweet-sour and intensely red. To achieve a nice colour, before serving, pour the soup through a sieve in which a raw, grated beetroot has been placed. In some regions prunes, dried mushrooms, honey or cloves are added to borscht. 2 l pickled borscht 2 red apples preferably Delikates 1 onion 1 carrot 1 parsley root 4 tbsp fresh, grated horseradish 0.5 kg smoked bacon on the bone 0.3 kg white pork sausage 2 bay leaves 3 cloves garlic 1 tbsp dried marjoram 4 tbsp thick soured cream salt and pepper 1 kg quark 3 flat tbsp grated horseradish ½ l cream 1 tbsp liquid honey pinch of salt 3 tbsp linseed oil 4 tsp gelatine 100 ml water Peel the carrot and parsley and cut lengthwise into quarters. Peel the onion, cut into halves, and fry in a dry pan until golden. Pour cold water over the vegetables and add smoked bacon cut into pieces. Cook for 1.5 hours on a low heat. Take the bacon out and separate from the bone. Divide into smaller pieces and put back into the mixture. Blanch the white sausage in boiling water with bay leaves. Cut into one-centimetre thick slices. Boil the pickled borscht very slowly and strain. Add the beetroot to the mixture and cook until tender. Pour borscht and mixture together, season with chopped garlic and horseradish. Add cream, season with salt and pepper. Serve with chopped white sausage

12 Paweł Oszczyk Chef in La Rotisserie, La Regina Hotel in Warsaw. GAME MEAT Haunch of roe deer Once upon a time in Poland... Autumn delicacies included snipe and fieldfare, black grouse and heather cock, stuffed partridge, hazel grouse, pheasant, and hare, roe and red deer. Hunting was ritualised and integrated the aristocracy and noblemen. It was an occupation of kings, magnates, chivalry and nobility. Processing the game was also of great importance. To tenderise the meat, the roast was wrapped in a tablecloth soaked in vinegar and buried in the ground for a couple of days. Then a fivekilogram leg of bison or deer was put into a huge wood-fired oven overnight. At the wedding of Felicjan Potocki to a daughter of the Lubomirski family, the dishes included 36 fallow deer, 45 roe deer, 24 red deer, 10 moufflon, 4 wild boar, 300 hare, 1000 braces of partridge and hazel grouse, and 100 wild geese and ducks... Today the tradition of eating wild boar or deer is being revived. Some restaurants serve sirloins of red deer in pear and ginger sauce, or wild boar with quince and sloe sauce. Game is difficult. It tastes better when hung. It can be frozen without any harm the process makes it tender. Marinating and roasting, though, require skill. Game can be put into a seasoning of vegetables and rosemary, stewed with prunes and onion, or marinated in red wine with juniper berries. Game, especially birds, goes well with fruit. Fresh sirloin of red deer, roe deer, fallow deer, or elk can be used to prepare steak tartare just chop the meat, season it with pepper, oil, red pepper, form a cone with the mixture, make a hollow and mix a raw hen or quail yolk. Juniper vodka and gin greatly complement tartare steak. Goulash hunters' soup and hunters' bigos are traditional Polish dishes, long stewed with various ingredients and spices. Another popular dish is zrazy minced beef rolled with chopped vegetables carrot, parsley, celery pork fat or bacon. 480 g haunch of roe deer (sirloin of red deer can be prepared the same way) 2 slices of smoked bacon or wild boar 120 ml Żubrówka (bison-grass vodka) 20 g honey juniper berries, marjoram, clove of garlic, caraway honey mustard 1 apple fresh lovage (or fresh marjoram) Clean the haunch of membranes. Marinate in vodka, juniper, marjoram, caraway and garlic. Leave for 3-4- hours. Remove from the marinade; dry, sprinkle with salt and pepper, and fry in a minimal amount of oil. When the meat is evenly browned, add butter, reduce the heat and baste the deer for 6-8 minutes with butter, pouring it over the meat from above. Then take the meat out of the saucepan and leave in a warm place. Bake slices of bacon at150 C for 12 minutes. Take out; dry on blotting paper and dice. Peel the apple, dice and combine with bacon. Add fresh lovage and a tea spoonful of mustard and mix. Divide the haunch into four even parts. Put the previously prepared bacon and apple paste on each part of the meat. Bake the whole in a hot oven, but only for 2 minutes

13 Kurt Scheller Swiss living in Poland for 20 years, certified master of the culinary art, teaches the art of cooking in Kurt Scheller Academy in Warsaw. GROATS Buckwheat risotto In Poland known as kasha, or earlier as krupy the crushed grain of various cereals. Most varieties are produced by processing the grain of cereals like barley, millet or wheat, whereas buckwheat groats are regarded as the healthiest. All groats preserve the nutritional content of the grain and seed from which they are produced. The only foodstuffs comparable to Polish groats are couscous and rice. Groats, however, have a great variety of shapes and sizes from tiny, lemon yellow balls through flat, grey pearls to thick, golden, flattened clods with dark streaks. All of them, especially the least processed, are unbelievably healthy. They contain plenty of soluble fibre, which lowers cholesterol levels, as well as many vitamins, minerals and microelements. In Poland barley groats are usually added to soups or served as a side dish with meat. Friable ones, such as buckwheat or pearl groats are the best for salads. Sweet puddings are made with semolina, buckwheat groats or grits. Various groats mixed with other ingredients can be used as stuffing for cabbage leaves (known as gołąbki), fish (e.g. pike) or poultry. Groats were a staple food in Poland until the 18th century. Today they are also used in fusion cuisine. Health food stores offer kaszi - barley grits with other ingredients rolled in seaweed, sushi style. Agata Wojda (Opasly Tom PIWu/Warszawa) prepares mushroom and goose consommé with smoked Polish plum and pear, served with ravioli with buckwheat groats and goose. Pure Polish! 60 g butter 1 tbsp oil 1 small onion, chopped 30 g carrot 30 g celery 30 g leek 100 g buckwheat groats a couple of tbsp of dry white wine 20 g grated cheese (Polish Bursztyn or Parmesan) salt, pepper parsley leaves for decoration Melt the butter in a saucepan. Add chopped onion and vegetables. Fry on a low heat for 1 minute. Add buckwheat and stir. Add wine and wait until it is absorbed. Pour in boiling water, covering the ingredients by 1 centimetre. Cook for 3-4 minutes in a covered pot. Turn off the heat, leave under the lid for minutes, until the buckwheat absorbs the liquid and is cooked. Add 30 g of butter cut into cubes, and cheese. Stir. Sprinkle with parsley leaves. Serve with a steak or breaded cutlets

14 Joseph Seeletso Chef at Joseph's Food & Wine and Dzień Dobry TVN. COD Cod with roasted beetroot Fish with white, dense, aromatic flesh. Cod is a predator. In the Baltic Sea, it is fished mostly from the Bay of Gdańsk and Gotland Deep. Once cheap, nowadays more and more expensive as its rarity increases. Old Polish cuisine was dominated by fresh-water fish, such as carp, pike, and perch. Sea fish was much less accessible. However, at the royal table, cod was served with gooseberries and raisins. Today, Poland is home to 120 fish species (in rivers, streams, ponds, lakes and the sea) of which about 40 are edible. Cod is a popular fish, usually served fried or minced, as fish balls. A regional dish at the seaside is cooked smoked cod, or Kashubian cod, fried in pork fat and stewed in a consommé. Cod roe is also eaten smoked or fried. The fish might be roasted with potatoes and pumpkin; it can be accompanied by tomatoes, beans or spinach. It is advisable to buy fish on the very day you plan to cook it, since it has to be absolutely fresh. Agata Wojda (Opasły Tom PIWu/Warszawa) serves cod in marine ragout, with shrimps, mussels and orange. In February in Warsaw where the menu changes according to seasons, she serves, roasted cod with organic green Puy lentil, with a salsa of black and green olives and parsley tops. In late August in Gdynia there is the Cod Harvest the Polish Seafish Dish Championship. The cod are caught by rod by a team member. The competitors leave for the high sea on fishing boats. Upon their return, they marinate the fish and prepare dishes for the contest. 2 cod fillets (120 g) 175 g beetroot, quartered 155 ml olive oil 2 sprigs thyme 1 cinnamon stick 100 g green peas, blanched 4 tbsp clarified butter 1 tsp horseradish Place the beetroot, olive oil, thyme and cinnamon stick in a roasting pan and roast for minutes at 200 C. Meanwhile, season the cod with salt and pepper and fry on both sides for 2 minutes in clarified butter, skin side first, and roast in the oven for 5 minutes at 150 C. Puree the peas in a blender and strain through a sieve, place back in the sauce pan, add horseradish and season with salt and pepper. Plating: place beetroot on plate, top with cod, and place pea puree on top

15 Jacek Szczepański Chef in Bulwar Hotel restaurant in Toruń. Duck The best poultry for autumn. Waterfowl have a good deal of fat under their skin. Therefore, they are best roasted in the oven or on the barbecue so that the fat melts. You can tell a good duck by wing thickness and the softness of the lower part of the bill, which should easily break when bent. Fat should be white and absolutely translucent (Polish cuisine in recipes by Lucyna Ćwierczakiewiczowa - 19th century cookbook) weeks old ducks, weighing 2-3 kg are the tastiest treats. Their meat is dark and tender. Duck with apple or orange is a typical Polish dish. Duck can also be roasted with other fruit: peaches, pineapples, quinces, apricots, pears. The meat should be basted to roast the bird in its own fat once the water evaporates. The duck is ready when juices run clear after pricking the meat with a toothpick. Czernina is a unique and famous, traditional Polish, sweet and sour blood soup. Young animals geese, ducks or hare are bled, and their blood is mixed with vinegar, honey, ginger, cloves and cherry juice. In Polish restaurants, duck meat also appears in super modern dishes sushi-masters prepare maki sushi with roasted duck and cranberries (Tomo). Chefs may serve a salad duck breast marinated in spices, with fruit of the forest and blackberry truffle dressing (Michał Tkaczyk, Bristol Le Meridien). Karol Okrasa (Platter/Warszawa) interprets a classical dish in an avantgarde way by serving pierogi with roast duck and buckwheat in an emulsion of butter and fermented rye-flour soup, scented with marjoram. Duck served on Polish potatoes with caramelised apples 1 duck (1.8 kg) 100 g garlic 350 g potatoes 50 g onion 1 g marjoram 3 g cinnamon, sugar, salt, pepper 16 g bacon 60 g pork fat 100 g cranberries 40 g honey 2 apples 1 orange dill Rub the duck with salt and pepper. Put half an orange and half an apple inside the cavity, and add salt, pepper, and marjoram. Place in the fridge for 24 hours. Cook the whole, peeled potatoes. Cool them down and put aside. Cut the pork fat into small cubes with the bacon and onion. Melt the pork fat in a hot pan, then add the onion and later bacon. When all the ingredients are fried, add the sliced potatoes, salt and pepper. When the potatoes are fried, add chopped dill. Roast the duck for 90 minutes at 145 C in a steam convection oven set to the steam baking programme. Cool down the roasted duck and remove the bones. Fold a breast with a drumstick (right breast left drumstick), pour honey over and bake under the grill until browned. In the meantime, cut the apples into quarters and sprinkle them on a pre-prepared hot sugar caramel. Stir for a while and add marjoram. Put potatoes on a plate, and then cover them with the onion and bacon. Place the duck and apples on top. Finally cover everything with a bit of caramel from the apple pan

16 Robert Trzópek Chef in Tamka 43 restaurant in Warsaw. LAMB Lambs are mostly bred in the Tatras, where flocks graze on wide, green, mountain meadows. At one time, the end of work in the fields was celebrated by baking a whole lamb in an oven. The meat was marinated to tenderise and lose its characteristic aroma. After marinating and before roasting, the meat was rubbed with salt, garlic and spices. Roasting took several hours. Spicy fillets of lamb, flavoured with coriander, honey and lemon peel and juice are a regional delicacy in the Tatras. Lamb meat is regarded as exclusive. In the 1970s and 80s, Poland s sheep population was 5 million! Last year it was only 258 thousand. The majority of the meat is exported to France, Italy and the Netherlands. Lamb chops cooked the Polish way are accompanied by garlic, horseradish, apple and lemon. In Warsaw, restaurants which follow the Slow Food philosophy serve Polish lamb haunch with caramelised shallots and barley. In the springtime in Warsaw, some restaurants on the bank of the Vistula offer grilled lamb with young lettuce leaves, chickpeas, peas, shoots, and cucumber, with celery, tomatoes, mushrooms, onion, and a lemon and caper dressing with anchovies, garlic and chilli. Lamb goes well with lentils, beans and chickpeas. This flavoursome meat needs bold garnishing. Lamb Shoulder Sous Vide with Mashed Apples and Baked Celeriac If you have an opportunity to use vacuum packing, take a lamb shoulder on the bone (about 1.5 kg) and place in a suitable container with three table spoonfuls of oil. Then cook the packed meat at 64 C for 24 hours. Remove the bone and place a weight on the meat to make it as flat as possible, and chill. Cut the prepared piece of meat into four equal parts. Before serving, fry in a saucepan until it is delicately brown. Home version if you don't have the option to use vacuum packing or temperature control: Sprinkle the raw lamb shoulder with salt and drizzle with olive oil. Fry evenly on both sides until the meat is brown. Still frying, pour in a glass of wine and add water to cover the meat. Cook on low heat for 2 hours until it is tender Mashed apples (Szara Reneta variety): Peel and hollow out the apples, cut them into halves or quarters and fry in a hot pan until they are half-hard and brown. Cover with foil, cool down and blend. Baked Celeriac: Bake celeriac at 180 C until it is tender. Cut into 3-centemetre pieces (4 pieces per person). Blend the remaining celeriac and squeeze the juice. Mix the juice with browned butter this will serve as the sauce. Finally, put the mashed apples on a plate, place the piece of lamb shoulder with celeriac at the side. Pour the sauce over. Garnish with wild herbs (yarrow, stellaria, wild sorrel)

17 Agata Wojda Chef of Opasły Tom PIW-u restaurant, where she serves a tasting menu every night. QUARK Horseradish mousse In Polish known as twaróg, this is fresh cheese made of curdled cow's milk. Traditionally produced from warmed, non-pasteurized milk "fresh from the cow", which sours naturally. Once congealed, the mass was poured into a horn made of linen or put into a wooden press, to remove the whey and to shape the cheese into a wedge-like triangle with rounded edges. Quark is quite crumbly. It can be cut, crumbled, or rubbed with cream or yoghurt. Ricotta is similar to Polish quark, but it has a silkier structure. In Polish households, quark serves as a basis for cheesecake, pierogi, pancakes, and other dishes. It can be served sweet with honey, or savoury with cooked potato and chives. Although it is a peasants' delicacy, it has been ennobled. Quark, together with tomatoes, basil and linseed oil, makes a Polish Caprese. Agata Wojda uses quark to make horseradish mousse. To achieve fluffiness, the chef advises, You need full-fat quark, minced three times in a mincer with a fine strainer. The best addition is a piece of freshly dug horseradish root, peeled with a peeler, slightly chilled down and grated on the finest part of the grater. Remember that horseradish darkens quickly, so you may want to add a bit of apple vinegar and a pinch of sugar. If you do not have horseradish, replace it with wasabi. Horseradish mousse can be served with thin slices of baked beetroot delicately warmed in linseed (or grapeseed) oil, with a spoonful of honey and raspberry or blackcurrant. The Polish tradition of growing bitter-cress is unknown in other countries, as is its flavour. Bitter-cress, with its spicy flavour, is a great addition to quark and horseradish. 1 kg quark 3 flat tbsp grated horseradish ½ l cream 1 tbsp liquid honey pinch of salt 3 tbsp linseed oil 4 tsp gelatine 100 ml water Mix the minced quark with cream in a deep bowl. Add the cream slowly, whisking continuously until smooth. Add the horseradish, sweeten with honey and add salt to taste. Add linseed oil. Dissolve 4 teaspoonfuls of gelatine in hot water. Wait till it cools down. When it is tepid, add to the mass. Mix until smooth. Place immediately in moulds previously greased with oil and lined with foil. Tap them delicately. Place in the fridge for at least 6 hours

18 Arleta Żynel Chef in Mistrz i Małgorzata restaurants in Białystok. POTATO Potato sausage with chanterelles Probably brought to Poland from the Vienna Expedition (1683) by the Polish King Jan III Sobieski. Potatoes have only been grown as edible crops since the mid-18th century (initially they were cultivated as ornamental plants or botanical curiosities). Today potato cultivation is fundamental to vegetable production in Polish agriculture, right after cereal. Potatoes are the staple nourishment for most Poles. Potatoes are most commonly eaten boiled or mashed. Sliced boiled potatoes fried in butter are delicious. Mashed potato mixed with quark forms the filling for ruskie pierogi. Potato sausage (kiszka ziemniaczana) is a regional dish from Podlasie. Pork intestines are stuffed with mashed potato up to two thirds of their volume, pricked with a fork (to prevent breaking) and baked in an oven. Pork fat, suet, or fried bacon and spices are added to the potatoes. Similar dishes are popular in Kurpie region, where they are called rejbaka; in Austria (where the potato mass is boiled, not baked); and in France (where animal stomachs are filled with potatoes). Every May, in Supraśl near Białystok, the World Championship in Baking Potato Sausage and Potato Pound Cake are organised. Arleta Żynel, chef, prepares potato sausage with chanterelles (canthearellus cibarius) small, orange or yellow mushrooms with a fan-shaped cap, quite tough flesh, a peppery flavour and a unique fruity smell, reminiscent of apricots. Chanterelles are collected in Polish forests in summer. They taste delicious stewed with onion and cream. They can be added to scrambled eggs. A typical Polish foodstuff that goes perfectly with potato sausage is Toruńska sausage pork meat, medium minced, smoked, and steamed. It can be replaced with any other sausage which is smoked and not too spicy. 3 kg potatoes 80 g Toruńska sausage 2 onions 400 g chanterelles 2-3 tbsp flour 2 eggs 1/2 glass oil 1 tsp salt 1 tsp pepper pork intestines (thin) or protein casings Grate the potatoes with a fine grater. Dice the sausage, fry in the oil and leave to cool down. Fry the chanterelles with chopped onion for 5-8 minutes and cool down. Add two eggs, flour, spices, sausage and chanterelles to grated potatoes. Stir thoroughly and loosely fill intestines previously soaked in milk. Bind the endings of the filled intestines with a toothpick. Place on a baking tray and prick in a few places. Bake for about an hour at 170 C. Serve with a favourite side dish in the Podlasie region pickles and sauerkraut with apples are a popular choice

19 CHEFS Authors of the recipes Artur Moroz Bulaj/Sopot Herring Karol Okrasa Platter/Warszawa Beetroot Wojciech Modest Amaro Atelier Studio/Warszawa Pickled cucumber 2 Paweł Oszczyk Le Regina/Warszawa Game meat 20 Jean Bos Akademia Molekularna/Bydgoszcz Strawberry 4 Kurt Scheller Akademia Kurta Schellera/ Warszawa Groats 22 Adam Chrząstowski Ancora/Kraków Oscypek 6 Joseph Seeletso Joseph's Food&Wine/ Dzień Dobry TVN Cod 24 Urszula Czyżak Piotrkowska 97/Łódź Apple 8 Jacek Szczepański Bulwar/Toruń Duck 26 Marcin Filipkiewicz Copernicus/Kraków Mead 10 Robert Trzópek Tamka 43/Warszawa Lamb 28 Artur Grajber Sheraton/Warszawa Poppy seed 12 Agata Wojda Opasły Tom PIWu/Warszawa Quark 30 Grzegorz Labuda Platinum Palace/Wrocław Sauerkraut 14 Arleta Żynel Mistrz i Małgorzata/Białystok Potatoe 32

20 Concept, text, recipe editing: Monika Kucia Project and graphic design: Ela Skrzypek Illustrations: Karolina Mazurkiewicz Published by the Ministry of Foreign Affairs of the Republic of Poland in the framework of the Polish Presidency in the EU Council (2011)

Blenderized & Pureed Recipes

Blenderized & Pureed Recipes Blenderized & Pureed Recipes While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative!

More information

COOKING WITH ENTERGY. Soups and Stews

COOKING WITH ENTERGY. Soups and Stews COOKING WITH ENTERGY Soups and Stews COOKING WITH ENTERGY SOUPS & STEWS FAVORITE STEW 1 pound boneless beef or 1 tablespoon Worcestershire veal shoulder sauce 1 teaspoon salt 1 teaspoon liquid gravy 1/4

More information

Bread. Learning objective: Understand how to work with fresh yeast to make bread

Bread. Learning objective: Understand how to work with fresh yeast to make bread Bread Learning objective: Understand how to work with fresh yeast to make bread Ingredients: 350g... plain flour ½ tsp salt ½ tsp sugar 15g fresh yeast 1... tablet 15g... 200mls... water large mixing bowl,

More information

2014-2015 Culinary Arts STAR Events Menu Options. Menu I

2014-2015 Culinary Arts STAR Events Menu Options. Menu I 2014-2015 Culinary Arts STAR Events Menu Options Menu I Waldorf Salad Shaker Style Turkey Cutlets Potatoes Parmentier Sautéed Green Beans Menu II Sautéed Breast of Chicken with Mustard Cream Sauce Fresh

More information

Breakfast recipes. Drink: Skinny latte made with 200 ml skimmed milk

Breakfast recipes. Drink: Skinny latte made with 200 ml skimmed milk Breakfast recipes Toast with peanut butter and orange juice (serves 1) 2 average slices of brown toast 24 g of peanut butter Drink: 200 ml of orange juice Fruity cereal with a skinny latte (serves 1) 2

More information

Eating well: first year of life Food photo cards

Eating well: first year of life Food photo cards Eating well: first year of life Food photo cards For information on how to use these food photo cards, see Eating Well First Year of Life Practical Guide. ISBN 978-1-89-782030-8 Eating Well: First Year

More information

Year 7 Recipe's. Cooking and Nutrition

Year 7 Recipe's. Cooking and Nutrition Year 7 Recipe's Cooking and Nutrition Fruit Salad 1 lemon 1 red apple 1 banana 1 orange 50g grapes 50g strawberries 100g sugar 250 mls cold water Chopping board Mixing bowl Knife Saucepan Lemon squeezer

More information

Salad with Creole Roquefort Dressing

Salad with Creole Roquefort Dressing Salad with Creole Roquefort Dressing Romaine Lettuce 4 Whole Leaves Medium Tomatoes 2 Crumbled Roquefort 1/4 Cup Anchovy Fillets 4 Egg 1 White Wine Vinegar 1/4 cup Dijon Mustard Olive Oil 3/4 Cup Sugar

More information

Westwood Retirement Resort II 09/21/2014-09/27/2014. Westwood Retirement Resort II Sunday, September 21, 2014. Spice Cake

Westwood Retirement Resort II 09/21/2014-09/27/2014. Westwood Retirement Resort II Sunday, September 21, 2014. Spice Cake Sunday, September 21, 2014 Five-Bean Soup Cranberry Wine Salad % Baked Sole Almondine Fillet of sole baked with onion, garlic, lemon and slivered almonds. Beef Tips Tender beef tips simmered in a mushroom

More information

Mexican Recipes. 1 tablespoon chili powder ¼ teaspoon garlic powder

Mexican Recipes. 1 tablespoon chili powder ¼ teaspoon garlic powder Mexican Recipes Taco Seasoning 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon dried oregano 1 ¼ teaspoon crushed red pepper flakes ½ teaspoon paprika 1 ½ teaspoons

More information

The Creative Homemaking Guide to. Zucchini Recipes. by Rachel Paxton

The Creative Homemaking Guide to. Zucchini Recipes. by Rachel Paxton The Creative Homemaking Guide to Zucchini Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a recipe

More information

FRENCH FRIES Ingredients: FH1163 FH1363 Fresh potatoes (to peel) 1500 g 1750 g Fine salt to taste to taste Peanut oil level 4 level 5 SAVOURY PIE

FRENCH FRIES Ingredients: FH1163 FH1363 Fresh potatoes (to peel) 1500 g 1750 g Fine salt to taste to taste Peanut oil level 4 level 5 SAVOURY PIE FRENCH FRIES Fresh potatoes (to peel) 1500 g 1750 g Fine salt Peanut oil level 4 level 5 10 min. 10 min. 37 min. 40 min. 2. Peel the potatoes and cut them into chips of about 1 cm per side. 3. Put the

More information

HISTORY AND GUIDELINES FOR USING CEDARS PLANKS

HISTORY AND GUIDELINES FOR USING CEDARS PLANKS HISTORY AND GUIDELINES FOR USING CEDARS PLANKS History of Cedar Planking It was the spiritual traditions of the Native Americans along the Pacific Coast with their early uses of cooking with wood that

More information

Chicken Tikka Masala. Meat Main Meal. Primary school portion. This recipe makes 30 x 151g servings. 120 minutes prep time. Ingredients.

Chicken Tikka Masala. Meat Main Meal. Primary school portion. This recipe makes 30 x 151g servings. 120 minutes prep time. Ingredients. Chicken Tikka Masala Meat Main Meal 30 x 151g 120 minutes 30 minutes 2 Chopped red chillies 5 Peeled garlic cloves 75g Fresh peeled ginger 75ml Vegetable oil 8g Paprika 22g Garam masala 8g Tomato puree

More information

Chef s recommendation for two

Chef s recommendation for two Chef s recommendation for two Chilled vegetable soup Pickled tomato / Dried tomato skin / Powdered vegetables Additional ingredients used in this dish: cider vinegar, salt, beet sugar, tomatoes, bell peppers,

More information

Grace Emmaus Walk #49 Recipes

Grace Emmaus Walk #49 Recipes Grace Emmaus Walk #49 Recipes Amish Oatmeal 1 ½ cup oatmeal ½ cup sugar ½ cup milk ¼ cup melted butter 1 eggand 1 tsp baking powder ¾ tsp salt 2 tsp vanilla Combine all ingredients and mix well. Spread

More information

We give great importance to breakfast, especially if it weekend. A typical. Turkish breakfast consists of slices of Turkish feta cheese, honey or jam,

We give great importance to breakfast, especially if it weekend. A typical. Turkish breakfast consists of slices of Turkish feta cheese, honey or jam, A. TURKISH BREAKFAST We give great importance to breakfast, especially if it weekend. A typical Turkish breakfast consists of slices of Turkish feta cheese, honey or jam, butter, black olives, tomatoes

More information

Figure Friendly Freezer Meal Recipes

Figure Friendly Freezer Meal Recipes Figure Friendly Freezer Meal Recipes Garlic & Herb Pork Chops (#1) 2 lbs pork chops 2 tsp Wildtree Garlic & Herb Blend salt & pepper if desired fridge. Grill, or skillet sauté, for 7-10 min/side until

More information

Raw Queenie Scallops, Celeriac and

Raw Queenie Scallops, Celeriac and Raw Queenie Scallops, Celeriac and Tarragon PHOTOGRAPHY BY JEAN CAZALS 30 queenie scallops, roe removed and sliced width-ways Cornish sea salt Celeriac Stock 3 medium celeriac, peeled and diced 2l water

More information

Minestrone with sun dried tomatoes

Minestrone with sun dried tomatoes Minestrone with sun dried tomatoes 1 Tbs. olive oil ½ tsp. dried oregano ½ tsp. dried basil 1 medium onion, diced (1 ½ cups) 1 large or 2 medium carrots, sliced into rounds (1 cup) 3 stalks celery, sliced

More information

Always bring a container to take your. food home in. Year 7 Food Technology recipe book term 1. Name: Tutor group: Teacher:

Always bring a container to take your. food home in. Year 7 Food Technology recipe book term 1. Name: Tutor group: Teacher: Year 7 Food Technology recipe book term 1 Name: Tutor group: Teacher: Name of Dish Fruit Salad Pizza toast Fruit flapjack Vegetable chowder Mini carrot cakes Apple and raisin crumble Cheesy scones Vegetable

More information

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 1

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 1 Day 1 Tomato & Basil Omelet* (see recipe) 1 large egg 73.5 0.4 6.3 5 2 large egg whites 34.3 0.5 7.2 0.1 1/4 cup chopped tomato 8.1 1.8 0.4 0.1 2 Tbs grated parmesan cheese 43.1 0.4 3.9 2.9 2 Tbs chopped

More information

CHOCOLATE CHEESECAKE IN A JAR

CHOCOLATE CHEESECAKE IN A JAR CHOCOLATE CHEESECAKE IN A JAR CHOCOLATE CAKE 1 NoMU Chocolate Cake Kit CHEESECAKE 90g castor sugar 450g cream cheese 1 tsp NoMU Vanilla Paste 1 large egg sterilised glass jars Preheat the oven to 180 C.

More information

Patient and Family Education. Low Sodium Recipes

Patient and Family Education. Low Sodium Recipes Patient and Family Education Low Sodium Recipes Try these recipes to get started with lowsodium cooking that tastes good and is quick and easy! Oatmeal muffins 2 eggs 1 teaspoon vanilla extract 2 cups

More information

Based on Zone Principles 40-30-30 ratios and 1300 Calorie days.

Based on Zone Principles 40-30-30 ratios and 1300 Calorie days. Based on Zone Principles 40-30-30 ratios and 1300 Calorie days. Thank you for selecting our Sample Meal Plan. This meal plan has been provided to you by Lee Crompton Registered Holistic Nutritionist and

More information

1. Grease 8x8x2 baking pan with oil. Place fish in a single layer. 2. In a skillet cook bacon; reserve drippings. Crumble bacon; set aside.

1. Grease 8x8x2 baking pan with oil. Place fish in a single layer. 2. In a skillet cook bacon; reserve drippings. Crumble bacon; set aside. BAKED FISH 8 ounces fish fillets, or steaks 1 tablespoon vegetable oil 1 tablespoon catsup 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 1 dash fresh ground black pepper 1 dash fresh parsley,

More information

DRY BEAN RECIPES. Beans, Beans and More Beans Soup

DRY BEAN RECIPES. Beans, Beans and More Beans Soup DRY BEAN RECIPES Beans, Beans and More Beans Soup ¼ cup each dry Black Beans, Cranberry Beans, Pinto Beans and Light Red Kidney Beans 1 cup dry Navy Beans 6 cups water ½ cup onion, diced 2 cloves garlic,

More information

Inspiration Café with Polarbröd

Inspiration Café with Polarbröd Inspiration Café with Wrap with chicken polar roll Rolls, slices, wraps the possibilities are endless. Available in different sizes. ROLL IT, CUT IT, FOLD IT, WRAP IT. is a family-owned company with a

More information

Special Mother s Day menu

Special Mother s Day menu Mother s Day is a time of commemoration and celebration for MUM. It is the one day out of the year when children, young and old remember their mothers and express their appreciation. This year make your

More information

Blueberry Almond Whole Grain Muffins

Blueberry Almond Whole Grain Muffins Blueberry Almond Whole Grain Muffins What could be better than a blueberry muffin? Answer: These delicious and whole grain blueberry muffins! I found that these also taste really good the next day, unlike

More information

Nutritious & Hearty Recipes

Nutritious & Hearty Recipes Nutritious & Hearty Recipes Nutrition Tips Pork is a leading dietary source of Thiamin, or vitamin B1. Thiamin builds and repairs nerves and muscles, maintains an appetite and helps to release energy from

More information

Fillings and toppings for Sandwiches

Fillings and toppings for Sandwiches Fillings and toppings for Sandwiches Fillings for Sandwiches Curried egg Lean ham & egg Beef with wasabi mayonnaise Turkey, cranberry & avocado Ham, cheese & relish Tuna mayonnaise & chives Fillings for

More information

Back to School RECIPE BOOK WITH FARRO FRESH

Back to School RECIPE BOOK WITH FARRO FRESH Back to School RECIPE BOOK WITH FARRO FRESH Granola with Greek yoghurt and Feijoa Granola is a quick and easy family favourite. This variation makes the most of fresh seasonal fruit, topped with creamy

More information

2015-2016 Culinary Arts STAR Events Menu Options

2015-2016 Culinary Arts STAR Events Menu Options 2015-2016 Culinary Arts STAR Events Menu Options MENU I Garden Salad with Vinaigrette Dressing Classic Steak Diane Green Beans and Mushrooms Classic French Crepes with Berries and Cream MENU II Spinach

More information

Easy Herb Recipes. Place the strawberries, mint leaves, orange juice, and yogurt in your blender. Blend until thick and smooth.

Easy Herb Recipes. Place the strawberries, mint leaves, orange juice, and yogurt in your blender. Blend until thick and smooth. Strawberry Smoothie Easy Herb Recipes Serves: 1 1 cup unsweetened frozen strawberries 1 teaspoon coarsely chopped mint leaves ½ cup 100% orange juice ½ cup lowfat vanilla yogurt Place the strawberries,

More information

Banana-Cinnamon French Toast (#70)

Banana-Cinnamon French Toast (#70) Banana-Cinnamon French Toast (#70) 25 slices whole wheat bread 8 eggs 5 bananas 2 ½ cups milk, low fat, 1% 1 ½ tsp vanilla extract ¼ cup vegetable oil 3 Tbsp brown sugar 1 ½ tsp cinnamon Serving size:

More information

Sansefestival 2014 Opskrifter fra Midtjylland & Limfjorden

Sansefestival 2014 Opskrifter fra Midtjylland & Limfjorden IN DENMARK 2014 Sansefestival 2014 Opskrifter fra Midtjylland & Limfjorden DEN EUROPÆISKE UNION Den Europæiske Fond for Regionaludvikling Vi investerer i din fremtid VisitDenmark MIDTJYLLAND & LIMFJORDEN

More information

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 2

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 2 Day 1 1 egg + 3 egg whites scrambled 125 1.1 17.1 5.1 1/2 whole wheat english muffin, toasted 67 13.3 2.9 0.7 1 medium orange 61.6 15.4 1.2 0.2 TOTAL 253.6 29.8 21.2 6 2 Tbs dried cherries 48.8 12.8 0

More information

Eat More: Salad. By Kathy Habdas.

Eat More: Salad. By Kathy Habdas. Eat More: Salad By Kathy Habdas www.eatmore.net Introduction Eat More: Salad is the first in a series of cook books. The focus in this first edition is salad of course, but more importantly, salad dressings

More information

Breadfruit Recipes. The following Recipes are the first in a series provided for your gastronomic enjoyment by the Education Committee of SVGAT.

Breadfruit Recipes. The following Recipes are the first in a series provided for your gastronomic enjoyment by the Education Committee of SVGAT. Breadfruit Recipes A publication from FAO (Leaflet No. 9-1983 - Breadfruit) refers to breadfruit as an energy food high in starch and sugar. The publication further states that breadfruit is a fair source

More information

BBQ and Hog Roast menu

BBQ and Hog Roast menu BBQ and Hog Roast menu The Ultimate Flair BBQ Please pick 4 Main Course Dishes, 4 Salads, 1 side dish and choice of 2 Desserts from a Buffet table. THE BURGERS Classic American burgers with Jack cheese,

More information

One great mix, lots of delicious recipes

One great mix, lots of delicious recipes One great mix, lots of delicious recipes Introducing our Soft Bap Mix Simplicity and versatility are the hallmarks of. The basis of a wide variety of both sweet and savoury dishes, it makes just as good

More information

Diet. Diet. Recipes for day 1 France. In Chronic. In Chronic

Diet. Diet. Recipes for day 1 France. In Chronic. In Chronic Recipes for day 1 France Diet 24h Total for day 1 (1 portion for each meal - calculated for a 70-kg person) Energy (kcal) 2,276 Phosphate (mg) 776 Protein (g) 29.0 A Sodium (mg) 283 Carbohydrates (g) 343

More information

Fresh Fruit Salad 1 apple ( red skinned for extra colour) 1 orange 1 banana 125mls / ¼ pint unsweetened fruit juice

Fresh Fruit Salad 1 apple ( red skinned for extra colour) 1 orange 1 banana 125mls / ¼ pint unsweetened fruit juice Idsall School Key Stage 3 Food Technology Year 7 Fresh Fruit Salad 1 apple ( red skinned for extra colour) 1 orange 1 banana 125mls / ¼ pint unsweetened fruit juice Add any two from the following:- 1 pear

More information

DESSERT Apple and cinnamon crumble with custard. 5 11 year olds. www.cwt-chew.org.uk

DESSERT Apple and cinnamon crumble with custard. 5 11 year olds. www.cwt-chew.org.uk DESSERT Apple and cinnamon crumble with custard DESSERT Apple and cinnamon crumble with custard Apple and cinnamon crumble Custard 90g 80g Apple and cinnamon crumble This recipe makes 4 portions of about

More information

2013-2014 Culinary Arts STAR Events Menu Options. Menu I

2013-2014 Culinary Arts STAR Events Menu Options. Menu I 2013-2014 Culinary Arts STAR Events Menu Options (modified 12/12/13) Menu I Wheat Berry Salad with Oranges, Cherries and Pecans Sautéed Chicken Breast with Mushroom Sauce Braised Zucchini Mashed Potatoes

More information

!!!!!!! Herring with beetroot gnocchi

!!!!!!! Herring with beetroot gnocchi Herring with beetroot gnocchi 1 large red onion 2 tomatoes about 200g each 1 aubergine, around 300g 2 garlic cloves, finely chopped 4 tbsp olive oil 4 large herring, scaled and filleted 300ml fresh home-made

More information

Rainworth State School s Tuckshop Homebaking Recipe Ideas Booklet

Rainworth State School s Tuckshop Homebaking Recipe Ideas Booklet Rainworth State School s Tuckshop Homebaking Recipe Ideas Booklet Please email rainworthtuckshop@gmail.com if you have any questions regarding these recipes. Happy baking! Anzac Biscuits 1 cup plain flour

More information

The Creative Homemaking Guide to. Quick Bread Recipes. by Rachel Paxton

The Creative Homemaking Guide to. Quick Bread Recipes. by Rachel Paxton The Creative Homemaking Guide to Quick Bread Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a

More information

Orzo and Feta Salad with Sun Dried Tomatoes

Orzo and Feta Salad with Sun Dried Tomatoes Georgeanne Brennan, Consultant Davis Farm-to-School Evans & Brennan, LLC Recipes for Professional Development Cooking Class, March 16, 2011 Class title: Spring Salads, Wraps, and Pizza Ethnic Profiles:

More information

Take Away & Delivery Menu

Take Away & Delivery Menu 313-317 King Street, Hammersmith, W6 9NH T: 020 8748 6887 T: 020 8748 4390 www.saigon-saigon.co.uk Delivery available everyday, from 6.30pm - 9.30pm for all orders above 20 We deliver within a 3 mile radius

More information

Cooking Suggestions and Recipes for a Low Sodium Diet

Cooking Suggestions and Recipes for a Low Sodium Diet Cooking Suggestions and Recipes for a Low Sodium Diet A good way to reduce the sodium in your diet is to cook your own food. This way, you control what goes into the food you eat. Below are tips for lowering

More information

Chex Snack Mix *> Turkey Tortilla Roll-Ups * >

Chex Snack Mix *> Turkey Tortilla Roll-Ups * > Chex Snack Mix *> 1 cup rice chex 1 cup corn chex 1 cup unsalted pretzel twists 3 cups unsalted popcorn 1/3 cup unsalted butter or margarine, melted 1/2 tsp garlic powder 1/2 tsp onion powder 1 tablespoon

More information

FHA-HERO: The California Affiliate of FCCLA Competitive Recognition Events

FHA-HERO: The California Affiliate of FCCLA Competitive Recognition Events Competitive Recognition Events 2015 2016 FCCLA STAR Event Culinary Arts Region Qualifying Competition Menu & Recipes Menu Garden Salad with Vinaigrette Dressing Classic Steak Diane Green Beans and Mushrooms

More information

Cut chicken into ½ inch cubes and cook in steamer for 2 minutes. Add all other ingredients and cook for 6 minutes,

Cut chicken into ½ inch cubes and cook in steamer for 2 minutes. Add all other ingredients and cook for 6 minutes, BBQ Chicken and Rice BBQ Chicken and Rice - Serves 2 8 oz boneless skinless chicken breast 1 cup minute rice 1 cup frozen corn ¾ cup chicken broth 2 Tbs tomato sauce 1 Tbs BBQ seasoning Salt and pepper

More information

RJ s FAVORITE CANNING RECIPES

RJ s FAVORITE CANNING RECIPES RJ s FAVORITE CANNING RECIPES Classic Summer Salsa 7 cups peeled, cored and chopped ripe tomatoes 2 cups coarsely chopped onion 1 cup coarsely chopped green bell pepper 8 jalapeno peppers, seeded and finely

More information

Ithaca College Culinary Arts Club Mediterranean Night Recipes

Ithaca College Culinary Arts Club Mediterranean Night Recipes Ithaca College Culinary Arts Club Mediterranean Night Recipes Eggplant Dip Babaghanoosh http://ohan.itlnet.net/personpages/recipes.htm#rec 1 large eggplant 1 cup tahini ¼ cup lemon juice 3 cloves garlic,

More information

Nutrition Pointers: Fruits and Veggies

Nutrition Pointers: Fruits and Veggies Nutrition Pointers: Fruits and Veggies Eat as many as possible try filling half your plate with fruits and veggies. Fruits and veggies are good for you whether they are fresh or frozen. Go for a wide variety

More information

TUCKSHOP RECIPES TERM 1 2012

TUCKSHOP RECIPES TERM 1 2012 SPAGHETTI BOLOGNAISE Ingredients 18 large portions 2 large Onions 2 Tbs Olive oil 2 Tbs Mixed herbs 1 kg Mince lean 2 x 400g tinned diced tomatoes 4 Fresh tomatoes diced Tomato paste Cup Fresh parsley

More information

2016 National Leadership Conference Culinary Arts Menu and Required Equipment List Event will take place at The Art Institute of San Diego

2016 National Leadership Conference Culinary Arts Menu and Required Equipment List Event will take place at The Art Institute of San Diego Family, Career and Community Leaders of America 2016 National Leadership Conference Culinary Arts Menu and Required Equipment List Event will take place at The Art Institute of San Diego Teams will be

More information

Monday Paella Broccoli with coconut oil and spices Baby greens with Asian dressing Sauerkraut 8 oz. coconut milk tonic* (or glass raw milk)

Monday Paella Broccoli with coconut oil and spices Baby greens with Asian dressing Sauerkraut 8 oz. coconut milk tonic* (or glass raw milk) weekly meal menu Dinner: July 10-14 20 minutes before dinner: 1 tablespoon coconut oil in warm water Before bed: Monday Paella Broccoli with coconut oil and spices Baby greens with Asian dressing (or glass

More information

Montagu Bar Menu. 11am until 6pm. Soup and Sandwiches. Soup of the Day. Homemade Soup of the Day, Warm Bread, Ivy House Farm Butter.

Montagu Bar Menu. 11am until 6pm. Soup and Sandwiches. Soup of the Day. Homemade Soup of the Day, Warm Bread, Ivy House Farm Butter. Montagu Bar Menu 11am until 6pm Soup and Sandwiches Soup of the Day Homemade Soup of the Day, Warm Bread, Ivy House Farm Butter 8 Croque Monsieur Classic Toasted Ham, Gruyere and Dijon Mustard Sandwich

More information

Everybody Cooks Rice Recipes

Everybody Cooks Rice Recipes GENERAL Rice Preparation Recipe to use with any of the dishes: 2 cups rice 2 1/2 cups water 1. Bring rice and water to a boil over high heat in a large covered saucepan. 2. Turn heat down to low and let

More information

High Protein Low Fat Meal Plans

High Protein Low Fat Meal Plans High Protein Low Fat Meal Plans If you have chosen to follow a low-fat, high protein diet, the following meal plans are designed to help. Choose three meals and two snacks each day. Breakfast Choose one

More information

RÉVEILLON 2016. Hotel Apartamento Paraíso de Albufeira

RÉVEILLON 2016. Hotel Apartamento Paraíso de Albufeira RÉVEILLON 2016 PROGRAM 8 pm Cocktail Shows 9 pm Buffet Dinner Table wines, juices, mineral water, coffee and after dinner drinks Shows Midnight Sparkling wine service with raisins Open bar 02 am Supper

More information

We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising

We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising Detox Menu Guide We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising moderately will help boost your results and

More information

WALKTOBER RECIPES. All recipes are from the official Walktober cookbook: Minute Meals Quick & Healthy Cookbook

WALKTOBER RECIPES. All recipes are from the official Walktober cookbook: Minute Meals Quick & Healthy Cookbook WALKTOBER RECIPES All recipes are from the official Walktober cookbook: Minute Meals Quick & Healthy Cookbook MENU GOLDEN CHICKEN NUGGETS BOILED NEW POTATOES WITH GARLIC AND PARSLEY MIXED GREEN SALAD PEACHES

More information

GREEN ONION POTATO SALAD A Bobby Flay Recipe

GREEN ONION POTATO SALAD A Bobby Flay Recipe GREEN ONION POTATO SALAD Prep Time: 10 minutes 2 lbs. red potatoes 1 Tbsp. PLUS 2 tsp. Kosher salt, divided 1-1/4 cups Hellmann's or Best Foods Real Mayonnaise 2 Tbsp. white wine vinegar 1 to 2 jalapeno

More information

Healthy Christmas Mini-Cookbook

Healthy Christmas Mini-Cookbook Healthy Christmas Mini-Cookbook Brought To You By Healthy Menu Mailer Editors: Susanne Myers & Christine Steendahl Table of Content Introduction Main Dishes Butterflied Beef Eye Roast Roast Pork with Cranberry

More information

New England Autumn Salad. Savory Sage Corn Bread Stuffing. Cranberry Pear Relish. Bourbon Chocolate Pecan Pie

New England Autumn Salad. Savory Sage Corn Bread Stuffing. Cranberry Pear Relish. Bourbon Chocolate Pecan Pie Thanksgiving Menu New England Autumn Salad Savory Sage Corn Bread Stuffing Green Beans in Roasted Garlic Butter Baked Sweet Potatoes with Spiced Butter Pecan Topping Cranberry Pear Relish Crispy Roast

More information

Package One. Appetizer. Bakers Basket of crisp flatbreads, jalapeño corn loaves and potato dill sourdough rolls

Package One. Appetizer. Bakers Basket of crisp flatbreads, jalapeño corn loaves and potato dill sourdough rolls Package One Appetizer Bakers Basket of crisp flatbreads, jalapeño corn loaves and potato dill sourdough rolls Mixed field greens with julienne root vegetables with balsamic and peppercorn dressings Entrée

More information

Easy Iron-rich Meals for Babies and Toddlers

Easy Iron-rich Meals for Babies and Toddlers Easy Iron-rich Meals for Babies and Toddlers Recipes suitable from 6 months Young babies and toddlers need plenty of iron in their diets to ensure healthy mental and physical development. In fact, babies

More information

Casserole Recipes. Beef Goulash

Casserole Recipes. Beef Goulash Casserole Recipes Beef Goulash 2 cups uncooked elbow macaroni 1 1/2 lbs lean ground beef 1/2 lb fresh mushrooms, sliced 1 lg onion, chopped 1 garlic clove, minced 1 can (6 oz) unsalted tomato paste 3/4

More information

1,200-Calorie, Low-Carb Diet Meal Plan

1,200-Calorie, Low-Carb Diet Meal Plan 1,200-Calorie, Low-Carb Diet Meal Plan Breakfast Breakfast One - Veggie Scrambled Eggs One whole egg, one egg white Chopped red pepper Chopped mushrooms Grated Swiss cheese Scrambled in non-stick pan Large

More information

MEAL PLANNING FOR MECHANICAL SOFT DIET

MEAL PLANNING FOR MECHANICAL SOFT DIET MEAL PLANNING FOR MECHANICAL SOFT DIET Definition of Terms Calories Protein Blenderized Pureed Units of energy. A nutrient used by your body for growth and repair. The best sources are milk, meats, fish,

More information

Diet for Oral Surgery/Wired Jaw

Diet for Oral Surgery/Wired Jaw Diet for Oral Surgery/Wired Jaw After oral surgery no chewing is allowed for a period of 4-8 weeks. During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate

More information

Easter Brunch Menu Ideas with Chef Eric Crowley

Easter Brunch Menu Ideas with Chef Eric Crowley Easter Brunch Menu Ideas with Chef Eric Crowley March 7th, 2014 Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef

More information

Bakery Mix Recipes Main Dishes

Bakery Mix Recipes Main Dishes 1 Bakery Mix Recipes Main Dishes --------- Breakfast Pizza 1-1/2 c, Mountain Maid Low Fat Bakery Mix 1/3 c. very hot water 3 eggs, beaten 1 c. sour cream 1 c. shredded Cheddar cheese (4 oz.) 4 medium green

More information

My mom and I make this recipe religiously for everyone in our family every single holiday.

My mom and I make this recipe religiously for everyone in our family every single holiday. BORGATA S EXECUTIVE CHEFS SHARE THEIR FAVORITE HOLIDAY RECIPES Borgata s roster of Executive Chefs dish on their favorite recipes to make at home with friends and family during the holiday season, including

More information

HUMMUS. White Bean and Chicken Chili (2 servings)

HUMMUS. White Bean and Chicken Chili (2 servings) HUMMUS 2 cups canned garbanzo beans, drained 3 Tbsp. tahini (sesame seed paste) or sub 1 tsp. sesame oil 2-4 Tbsp. lemon juice 2 cloves garlic, minced 1 tablespoon olive oil 1 pinch paprika 1 teaspoon

More information

Brunch Recipes and Drinks for Your Family and Friends

Brunch Recipes and Drinks for Your Family and Friends Brunch Recipes and Drinks for Your Family and Friends Drinks Refreshing Punch 1 can frozen cranberry juice (thawed) (frozen raspberry juice may also be used) 1-2 liter Raspberry Ginger Ale (chilled) (or

More information

Albergo Dimaro***superior

Albergo Dimaro***superior BARLEY SOUP TRENTINO STYLE (Orzèt alla trentina) Ingredients for 6 persons: 180 grams of barley 1 ham bone with meat still attached 1 potato 1 carrot 1 leek 2 handfuls of peas 2 tablespoons chopped parsley

More information

ST KEVIN S FATHER/SON COOKING CLASSES

ST KEVIN S FATHER/SON COOKING CLASSES ST KEVIN S FATHER/SON COOKING CLASSES 2015 MAIN CRISPY SKIN DUCK BREAST, SAUTEED POTATO, ROASTED CARROTS AND ASPARAGUS, HONEY GLAZE Serve 4 Ingredients: 4 Duck breast 6 Whole garlic cloves 16 Baby carrot

More information

PRAGUE CENTRE HOTELS

PRAGUE CENTRE HOTELS Appetizers 100 120 g Cold plate 65 CZK (3 kinds of sausage, 3 kinds of cheese, butter, cucumber) 7,10,12 101 120 g Caprese 115 CZK (Tomato, mozzarella, basil and olive oil) 102 100 g Baguette stuffed with

More information

Year 7 Food Technology. Super Snack Food Recipe Book

Year 7 Food Technology. Super Snack Food Recipe Book Year 7 Food Technology Super Snack Food Recipe Book Name: Please keep this booklet in a safe place and bring it to every lesson When cooking, keep it in a protective plastic wallet These recipes are the

More information

Menucard valid from: 01.02.2016.

Menucard valid from: 01.02.2016. Cold appetizers 1., Mozzarella with tomatoes, basil, olive oil 990.-Ft 2., Eggplant cream, toast with garlic 890.-Ft 3., Smoked salmon with fresh salad and olive oil & lemon dressing 1390.-Ft x 4., Caesar

More information

Eat Smart! Follow the. Healthy Eating. Food Pyramid!

Eat Smart! Follow the. Healthy Eating. Food Pyramid! Eat Smart! Follow the Healthy Eating Food Pyramid! Food contains various types of nutrients to keep us healthy. For the sake of health, the nutritional value, functions, freshness and hygiene condition

More information

Conestoga College Student Chefs Declared Masters at Make It With Mushrooms Cook-off

Conestoga College Student Chefs Declared Masters at Make It With Mushrooms Cook-off Conestoga College Student Chefs Declared Masters at Make It With Mushrooms Cook-off Rosemary Mushroom Caps and Grilled Portobello Mushrooms Over Roasted Garlic and Asiago Whole Wheat Coucous captured the

More information

RECIPES FOR GONADAL TYPES G-Type

RECIPES FOR GONADAL TYPES G-Type RECIPES FOR GONADAL TYPES G-Type Stir-Fried Chicken 1 whole chicken breast, skinned and boned 1 cup fresh asparagus (if available) or 1 cup frozen asparagus, thawed and cut into 1-inch lengths MARINADE:

More information

To offer you the best quality of our products we need your order 14 days in advance of your event.

To offer you the best quality of our products we need your order 14 days in advance of your event. Mövenpick Restaurant Zur Historischen Mühle Components for your menu On the following sites you will find our selection of dishes which you can combine to an multi-course menu. Our menus are offered in

More information

38 th Annual Skills USA Maryland State Championships Culinary Arts March 26, 2011. Hosted by

38 th Annual Skills USA Maryland State Championships Culinary Arts March 26, 2011. Hosted by 38 th Annual Skills USA Maryland State Championships Culinary Arts March 26, 2011 Hosted by Baltimore International College School of Culinary Arts 210 South Central Avenue at Pratt Street Baltimore, Maryland

More information

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 3

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 3 Day 1 2 hard boiled eggs 155 1.1 12.6 10.6 1 slice whole wheat bread, toasted 110 19 5 1.5 1 Tbs apricot jam 48.4 12.9 0.1 0 1 grapefruit 81.9 20.7 1.6 0.3 TOTAL 395.3 53.7 19.3 12.4 10 celery sticks 6

More information

All of the meals are cooked with fresh vegetables / No MSG ABN: 58 823 123 808

All of the meals are cooked with fresh vegetables / No MSG ABN: 58 823 123 808 All of the meals are cooked with fresh vegetables / No MSG ABN: 58 823 123 808 Level of Hot Mild, Medium, Hot, Extra Hot All prices include GST Prices subject to change without prior notice No MSG added

More information

HOME FREEZING GUIDE FOR FRESH VEGETABLES

HOME FREEZING GUIDE FOR FRESH VEGETABLES HOME FREEZING GUIDE F FRESH VEGETABLES Freezing most vegetables at home is a fast, convenient way to preserve produce at their peak maturity and nutritional quality. The following links provide information

More information

7 day Montignac meal plan for weight loss -

7 day Montignac meal plan for weight loss - Breakfeast Monday Monday Wednesday Thursday Friday Saturday Sunday type CP CP CP CP CP CP PF Grapefruit 1 diluted lemon juice (on 1 diluted lemon juice (on 1 diluted lemon juice (on 1 diluted lemon juice

More information

Kale Dressing Recipe from epicurious.com

Kale Dressing Recipe from epicurious.com Kale Dressing Recipe from epicurious.com 2 pounds country-style white bread, crusts removed, torn into 1" pieces 3/4 cup extra-virgin olive oil, divided 2 tablespoons fennel seeds 1/4 cup (1/2 stick) unsalted

More information

episode two Image Copyright D.Sharon Pruitt

episode two Image Copyright D.Sharon Pruitt Cafe Secrets episode two Image Copyright D.Sharon Pruitt Pork belly cut shoulder in soy caramel Serves 4 1.1-1.2 kg piece Freedom Farms Free-range NZ pork belly cut shoulder 1/2 sugar 1/4 cup water 1 cup

More information

Year 7 Food Technology Recipes

Year 7 Food Technology Recipes Year 7 Food Technology Recipes Dear Parent Year 7 Food Technology lessons focus on healthy eating. Pupils will make a variety of sweet and savoury healthy dishes to learn new skills. Pupils will be informed

More information

Vegetables. Deep Fried Onion Rings

Vegetables. Deep Fried Onion Rings Vegetables Deep Fried Onion Rings 4 large white onions cold milk 2/3 cup yellow cornmeal 2/3 cup all-purpose flour, sift before measuring 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons melted shortening

More information