Przepisy potraw wykonanych w trakcie warsztatów kulinarnych

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1 Przepisy potraw wykonanych w trakcie warsztatów kulinarnych W dniu 6 października 2010 odbyła się zasadnicza część polskiego spotkania projektowego - warsztaty kulinarne. Uczniowie utworzyli 5 grup międzynarodowych, które zajęły stanowiska w naszej pracowni zajęć praktycznych. Na kaŝdym stanowisku przygotowano wcześniej produkty oraz przepis kulinarny w języku angielskim. Uczniowie przyrządzili potrawy popularne w Polsce: kwaśnicę zupę z kapustą na Ŝeberkach, pierogi z kapustą i grzybami, pierogi ruskie, placki ziemniaczane z sosem i fasolkę po chłopsku. W tym samym czasie poszczególne grupy narodowe zajmowały się dekoracją stołów w motywy charakterystyczne dla swojego kraju. Następnie odbyła się degustacja przygotowanych potraw. Wszystkie serwowane dania smakowały znakomicie. Dumplings with sauerkraut and mashrooms for the dough: 0,8 kg of weat flour 1 or 2 eggs 200 or 250 ml of warm water a little bit of salt The dough for pierogi (no matter with which ingredients we will fill them) is made of flour, water and a bit of salt, while some add an egg to it. After mixing all the ingredients together, one must knead it till it forms a smooth dough (adding more water if necessary). Afterwards it is rolled flat and cut into circle pieces most preferably with drinking glass. Then we fill each circle of dough with stuffing.

2 for the stuffing: 0,5 kg of soure cabbage 0,10 kg of white cabbage 0,5 kg of mashrooms 1 onion pepper and salt to taste Dry the boiled cabbage and cut into small pieces. Cut the mashrooms and onion and fry them. Mix all ingedients together, add some salt and pepper. Preparation of dumplings: Take each circle of dough into your hands and place teaspoon of filling on one of the sides. Fold the dough over the filling to achieve a half circle and seal it. Make sure that each dumpling is well sealed otherwise the filling will come out while boiling. Prepare a pot with boiling salty water and put dumplings into it (stir it right after so that they would not get stuck to the bottom). When the dumplings float to the top, lower the flame and wait another 3-5 minutes to take them out with a slotted spoon. The dumplings might be topped with melted butter or oil with onion. Farmer s beans 0.5 kg beans 0.3 kg sausage 0.1 kg smoked bacon 150 ml vegetable oil onions 0.08 kg tomato concentrate 0.01 kg wheat flour pepper, salt, peppers Rinse the beans and cook until it gets soft. Cut sausage, bacon and onions into cubes, then fry them all. Use the rest of oil and flour to prepare the thickener. Mix all the ingredients with the beans, add concentrate and spices. Heat until it boils then serve.

3 Potato pancakes Pancakes 2 kg potatoes 2 eggs 2 onions 4 tablespoons flour vegetable oil (about 0.5 l) salt, pepper Peel tomatoes, rinse with water then grate. Do the same with onions. Pour the potato pulp and onion pulp into a bowl. Add eggs, flour, salt and pepper. Stir. Use a tablespoon to put the pulp on a hot frying pan. Fry both sides of the pancakes until they are crispy and brown. Sauce 0.5 kg beef 1 big onion 0.5 kg mushrooms flour salt, pepper, bay leaf Cut beef and onion into cubes, then fry. After that put them into a pot, add salt, pepper and bay leaf. Then pour water so that everything is covered. Cook until it gets soft. Meanwhile rinse the mushrooms with water, cut them into slices and fry. When your meat is soft, add mushrooms to it. Thicken your sauce with flour so that it stays on the pancakes. Add some spices the dish should be a bit hot. Serve your pancakes along with the sauce. Russian Dumplings recipe In Poland we call them pierogi ruskie what is very often translated into Russian dumplings. However, in Russia the dumplings are stuffed with various types of ingredients while typical Polish-style pierogi

4 ruskie have unique stuffing and derive from historical Red Ruthenia lands. They are one of the most popular Polish meals and most of the housewives have their own recipe for it. The name derives from Proto- Slavic word pir what meant festivity. for the dough: 0,8 kg of weat flour 1 or 2 eggs 200 or 250 ml of warm water a little bit of salt The dough for pierogi (no matter with which ingredients we will fill them) is made of flour, water and a bit of salt, while some add an egg to it. After mixing all the ingredients together, one must knead it till it forms a smooth dough (adding more water if necessary). Afterwards it is rolled flat and cut into circle pieces most preferably with drinking glass. Then we fill each circle of dough with stuffing. for the stuffing: 2kg of boiled potatoes 0.5 kg of well drained cottage (curd) cheese 2 or 3 small white onion 1 tablespoon butter or 50ml of oil pepper and salt to taste Boiled potatoes should be mashed with cottage cheese and mixed with fried onion. The amount of salt and pepper should be dependant on individual taste. Preparation of dumplings: Take each circle of dough into your hands and place teaspoon of filling on one of the sides. Fold the dough over the filling to achieve a half circle and seal it. Make sure that each dumpling is well sealed otherwise the filling will come out while boiling. Prepare a pot with boiling salty water and put dumplings into it (stir it right after so that they would not get stuck to the bottom). When the dumplings float to the top, lower the flame and wait another 3-5 minutes to take them out with a slotted spoon. The dumplings might be topped with melted butter, smoked bacon or sour cream. Many Poles, however, wait till the dumplings are cold and fry them on the pan to get a specific taste of it.

5 Dumplings with sauerkraut and mashrooms for the dough: 0,8 kg of weat flour 1 or 2 eggs 200 or 250 ml of warm water a little bit of salt The dough for pierogi (no matter with which ingredients we will fill them) is made of flour, water and a bit of salt, while some add an egg to it. After mixing all the ingredients together, one must knead it till it forms a smooth dough (adding more water if necessary). Afterwards it is rolled flat and cut into circle pieces most preferably with drinking glass. Then we fill each circle of dough with stuffing. for the stuffing: 0,5 kg of soure cabbage 0,10 kg of white cabbage 0,5 kg of mashrooms 1 onion pepper and salt to taste Dry the boiled cabbage and cut into small pieces. Cut the mashrooms and onion and fry them. Mix all ingedients together, add some salt and pepper. Preparation of dumplings: Take each circle of dough into your hands and place teaspoon of filling on one of the sides. Fold the dough over the filling to achieve a half circle and seal it. Make sure that each dumpling is well sealed otherwise the filling will come out while boiling. Prepare a pot with boiling salty water and put dumplings into it (stir it right after so that they would not get stuck to the bottom). When the dumplings float to the top, lower the flame and wait another 3-5 minutes to take them out with a slotted spoon. The dumplings might be topped with melted butter or oil with onion. Sauerkraut soup 1 kg smoked ribs 0.5 kg sauerkraut

6 a piece smoked bacon 1 big carrot 1 big onion a piece celery parsley 5 potatoes 4 bay leaves 2 tablespoons of butter 2 tablespoons of flour pimento, pepper, salt vegetable oil Peel and grate the vegetables, then add boiling water, cook for 10 minutes. Cut tomatoes into cubes and add them to the vegetables. Rinse sauerkraut with fresh water. Then put it in a pot, add water and all spices: pimento, pepper, salt and bay leaves. Rinse the ribs, cut them into smaller pieces (if needed), add to sauerkraut along with smoked bacon. Cook covered. When the ribs are cooked, take them out and put on a roasting pan. Then roast them in the oven for 15 minutes or so. When vegetables and tomatoes are soft, add them to cooked sauerkraut. Roux (thickener): Put butter on a frying pan, slowly add flour, fry stirring until it is brown. When all ingredients of the soup are soft, add the thickener, salt and pepper (as needed). Serve with the ribs.