Recipes that you mastered!

Transcription

1 Recipes that you mastered! Pierogi dough 200g of flour 20g of butter 135ml of water Two pinches of salt dough 1. Heat up the water with butter until it s nearly boiling. 2. Add it slowly into the flour and salt, mixing it with a wooden spoon until the ingredients are combined. 3. Let it rest for some time (15 min). 4. Knead the dough until it is smooth. 5. Form the Pierogi with the stuffing. forming dough 1. Divide the dough into 3 pieces, put two of them back in the bowl and stretch the third one using the rolling pin until 1-2 mm flat. 2. Carve circles out of the dough using a glass, put the remaining dough to back in the bowl to reuse it in further batches. 3. Put a spoonful of stuffing inside, seal it closely, pinching it hard. 4. Put it aside, cover with a cloth, continue with more pierogi (don t put the ready ones on each other, they might stick together). cooking pierogi 1. Put approx. 15 pierogi in the boiling, salty water, stir the water vigorously once they re in, to make sure they are not stuck to each other or the pot. 2. Pierogi will be ready once all of them are floating and staying on the surface. serving pierogi 1. Put some pierogi on the plate, sprinkle some fried bacon on top, then decorate with some sour cream and parsley leaves.

2 Stuffing- Ruskie (potatoes & cottage cheese) 100g of potatoes 100g of semi-fat cottage cheese Half of a medium sized onion 1 garlic clove 20g of butter 1. Peel, boil and mash potatoes. 2. Chop the garlic and onions thoroughly into small pieces. 3. Glaze (stir fry until it s transparent) the garlic and onion. 4. Mix it all up with a pinch of pepper, herbal pepper and salt. Stuffing - Meat Half of a medium sized onion 1 garlic clove 2 table spoons of broth 100g of ground beef 100g of ground pork 1. Chop the garlic and onions into small pieces. 2. Add the meet and mix it all up with a pinch of pepper, herbal pepper and salt. 3. Have fun forming Pierogi!

3 Stuffing Spinach with bryndza 250g of spinach 125g of bryndza cheese 1 sprig of parsley 1 medium sized onion 1 garlic clove 20g of butter nutmeg 1. Dice the garlic into small pieces. 2. Fry garlic on butter for 2-3 minutes, using small heat. 3. Bump the heat up to medium-high and fry the spinach leaves for 2-3 minutes. 4. Break the bryndza cheese into smaller pieces with a fork, add the spinach, season with 2 pinches of salt, 4 pinches of pepper and 2 pinches of nutmeg, mix thoroughly. Stuffing spinach with feta cheese 500g of spinach baby 150 g feta cheese 2 cloves of garlic 1 peperoncino pepper 1 lemon peel oil salt, black pepper and herbal pepper to taste 1. Chop the garlic and spinach into small pieces. 2. Fry the spinach leaves for 2-3 minutes on low heat with oil. 3. Add the diced garlic, season with salt and pepper. 4. Break the feta cheese into smaller pieces with a fork in another bowl, add the spinach, chopped pepper, lemon peel and mix it together. Wait until it cools down.

4 Stuffing with salmon and dill 350g smoked cold salmon 350g smoked heat salmon 80g ricotta cheese (feta will be also good) 1 egg 5 tbsp grated parmesan 2tbsp chopped dill salt, pepper to taste 1. Chop the salmon into really small pieces. 2. Mix salmon with ricotta cheese, egg, parmesan and dill. 3. Season with salt and pepper. 4. Make sure that the staffing is not batter. If is, add more parmesan.

5 Christmas Pierogi recipe Pierogi with cabbage and mushrooms Half of a medium sized onion 5-6 dried mushrooms Half of carrot Half of parsley root 150g of sauerkraut 1. Soak mushrooms in cold water for a couple of hours. 2. Boil peeled carrot and parsley root with mushrooms in the water in which the mushrooms were soaking, until all is soft. 3. Chop the onion into small pieces and glaze it. 4. Add the sauerkraut and simmer it until soft. 5. Chop mushrooms, carrot, parsley and cabbage into small pieces and mix it all up with salt, pepper and herbal pepper. 6. Have fun forming Pierogi! Sweet Pierogi recipes *The dough is the same as in case of previous pierogi. serving pierogi 1. Put some pierogi on the plate, decorate with some sweetened cream or yoghurt, raw fruits, whipped cream or vanilla ice cream, then sprinkle sugar and cinnamon on top.

6 Stuffing Sweet cheese 75 g of semi-fat cottage cheese 75 g of Farmer s cheese 1 yolk 1 tsp of vanilla sugar sugar 1. Whisk together cheese and sugar. 2. Taste and adjust sweetness with more sugar as desired. 3. Add yolk and whisk everything until it is thoroughly combined. 4. Cover bowl and place filling in refrigerator until ready to use. 5. Have fun forming pierogi. Stuffing Seasonal fruits (bilberries, strawberries, raspberries) 150g cut fresh strawberries / whole fresh bilberries / raspberries 1 tsp of vanilla sugar sugar 1. Rinse fruits with water and wash it. 2. Cut strawberries into small pieces. Put fruits in a bowl. 3. Don't add sugar to bowl with fruits since those tends to excrete too much too watery juice. Sprinkle sugar on top of fruits while forming pierogi. 4. Have fun!