1. TYPICAL POLISH MEALS consist of breakfast, dinner and supper.

2. STUFFED CABBAGE INGREDIENTS 1 cabbage 400 g mixed meat 200 g rice 50 g onion Salat and black pepper RECIPE Infuse a cabbage in a big pot. Gradually cut off the leaves and cut their fatter parts. Then, put mixed maet and rice on every leaf and wrap up. Place ready leaves in a big pot, pour with little amount of water and stew about 1 hour.

3. BROTH FROM HEN 1 hen Carrot, parsley, celery 1 ¾ liters of water 5 dag onion Pepper, salt 1 spoon of chopped up tops parsleys RECIPE: Put hen in the bubbled water, and then cook. When hen is cooking add cleaned greens. Near the end of cooking put in the onion. Btorh serve with noodles and chopped up tops parsleys.

4. CAULIFLOWER A LA POLONASISE Large cauliflower Salt 50 g butter 2 tbsp dried breadcrumbs Wash the cauliflower and divide into florest. Cook in a little salated boiling water until just tender. Drain. Meanwhile, melt butter and fry the breadcrumbs until golden; pour over cauliflower just before serving. Serves.

5. CUCUMBER SALAD 1 large cucumber 150ml sour cream Juice of half a lemon 1 tbsp salt 2 tbsp freshly chopped dill (for garnish) Peel and thinly slice the cucumber. Place it in a Colandre, sprinkle with salt and leave for 30 minutes For the juices to drain. Rinse and drain thoroughly. Arrande the cucumber in a salad dish. Meanwhile, Make the dressing from sour cream and lemon juice. Pour over the cucumber and garnish with dill.

6. DUMPLINGS Ingredients for dough : 3 cups flour 1 egg Dash of salt ½ cup water Ingredients for filling : 3 medium apples, peeled, cored and Cut up in small pieces 2 tbsp plain breadcrumbs Sour cream or confectioners sugar as garnish Make dough: combine the flour with the egg, a dash of salt, and as mucg water as needed to from a smooth, loose dough that is easy to handle. Roll with a rolling pin. Using a drinking glass or biscuit cutter, cut out circles 2 inches in diameter. Make filling.: Assemble pierogi : place a spoonful of apple mixture in the center of each dough circle. Fold the dough circle in half and press around the edges firmly to seal. Drop the pierogi gently into the boiling water and cook until float to the surface.

7. POTATO PANCAKES Thin is a typical Polish dish. Thin should be served hot, preferably directly from the frying pan or you can keep them warm in the oven large potatoes 1 small onion Salt and pepper Oil for frying 300 ml sour cream Peel potatoes and onion and grate coarsely. Mix well and squeeze out as much excess liquid as possible. Season. Pour enought oil in frying pan. When pan is hot, put in large spoonfuls of the potato mixture and immediately flatten. When the inderside is brown, turn it slowly to cook the other side.

8. PASTRY TWISTS 250 g plain flour 1 tbsp icing sugar 25 g butter 1 egg 2 eggs yolks 1 tbsp sour cream 1 tbsp vinegar Butter or oil for deep frying Mix all but the last two of the abore ingredients together. Roll out as thinly as possible. Cut into narrow strips and make a slit down the middle of each ibe. Push one and through ste slit and pull gently so that you have a twisy in the middle. Fry the pastry twiss until golden on both sides. Grain on kkitchen paper. Pile on plate dredge with icing sugar.

9. POLISH PANCAKES For pancakes : 225 g plain flour 4 eggs, separated 300 ml milk 300 ml water 1 tbsp oil Pinch of nutmeg 1 tbsp salt 25 g butter For filling : 25 g curd cheese 25 g butter 1 egg Sugar to taste Pinch of vanilla sugar Milk To make the batter, sift the flour into a large bowl. Add the eggs. Stir in the milk, water, oil and nutmag. Whisk the egg whites with salt until stiff, and fold into batter. Grease a pancake pan or frying pan with butter or oil. When hot, pour in a enough batter and cook on both sides until lightly browned. Serve hot with curg cheese or jam.

10. DRIED FRUIT COMPOTE 1 pound prune, pitted 1 pound dried mixed fruit ½ pound dried apricos Juice of 1 lemon ¼ lemoc 5 cloves 1-inch cinnamon stick 2 cups sugar 10 cups boiling water 4 fresh apples, peeled, cored and sliced 1.Combine prunes, mixed fruit, spricots, lemon juice, ¼ lemon, cloves, cinnamon and sugar in a pot. Pour boiling water over the fruits to covered. 2.Cover the pot and let stand overnight (at least 4 hours), covered. 3.Add the apples, and simmer the mixture on medium heat for 5 to 7 minutes. 4.Taste and season with sugar and lemon if necessary.

11. CHEESE CAKE ½ cup raisins 3 tbsp flour ¼ teasp salt 5 eggs, separated 3 packages cream cheese 1 cup sugar 1 tbsp grated lemon peel 1.Soak the raisins in hot water for 15 min, pay dry and coat with 2 tbsp of flour. Set aside. 1.Preheat the oven to 350 (stopni) 2.Beat the egg whites and salt until stiff. 3.Place the egg white mixture in the freezer for 5 minuts. 4.Combine the cream chees, sugar, egg yolks, and remaining flour; Stir in the raisins and lemon peel. 5.Pour the mixture into a greased and floured 9-inch springform pan 6.Bake for 45 minutes.

12. POLISH APPLE CAKE 5 medium apples ½ cup sugar ¾ cup raisins ¾ cup toasted almonds 1 teaspoon lemon juice 2 eggs 2 tbsp ground up flax seeds ½ cup oil 2 cups flour ½ cup quick cooking oats 1 teaspoon baking soad and powder ¼ teaspoon almond extract Place the apples in a large bowl and sprinkle with sugar and lemon juice. Set aside. Mixthe flour, oats, baking soad and powder in a medium bowl. Add cinnamon. In a separate bowl mix the eggs, plax seeds, oil and almond extract. Combine egg and flour mixture and mix well. Fold in the fruit, nuts and raisins. Mix very well. Put into large baking dish and smooth out the top. Bakefor about 1 hour.

13. Thanks for your attention.