1. THE POLISH CUISINE

2. Pork chop Ingredients: 4 medium-sized pork chops salt and pepper 25g plain flour 1 egg, beaten 25g breadcrumbs Oil/lard for frying

3. Ingredients

4. Cut the meat

5. Beat out the pork chops until fairly thin. Season with salt and pepper. Set aside.

6. Dip each chop into the flour, coating it on both sides, and then dip into the beaten egg. Finally press the chops onto the breadcrumbs, ensuring even coating.

8. Heat sufficient amount of oil/lard in a large frying pan. When very hot, put the pork chops and fry over high heat for 5 minutes on each side. Lower the heat and fry the chops for a few minutes until golden.

9. Serve with potatoes and pickled cucumbers or boiled sauerkraut.

10. Vegetable soup Ingredients: 8 potatoes 3 carrots 1 small celeriac 1 parsley 20 dag green beans 5 soupspoonfuls of cream (18%) 1 cauliflower salt, pepper, pimento, bay leaf, bouillon cube

11. Ingredients

12. Peel and chop potatoes in cubes, pour with cold water, add carrots, parsley (chopped), green beans, celeriac and cauliflower.

13. Throw in 3 bouillon cubes, pimento and bay leaf. Add some more water to cover the vegetables. Boil until the cauliflower and beans are soft.

14. Add 3 or 5 spoonfuls of cream and mix it.

15. BON APETIT!

16. Honey cake Ingredients: 6 eggs 250 g sugar 250 g margarine 2 table spoons of cacao 1 tea spoon of cinnamon 2 tea spoon of ammonia Dried fruit Chocolate icing 560 g flour 350 g honey 300 ml cream

17. Ingredients

18. Whip the eggs with sugar.

19. Add honey, flour, margarine, cacao, ammonia, cinnamon, dried fruit and finally the cream.

20. Put the greaseproof paper into the baking tins and spread it with some margarine.

21. Bake two cakes for one hour in the temperature 175 degrees.

22. Spread one cake with some marmelade and cover it with the second cake.

23. Cover the cake with the chocolade icing and leave the cake in a cool place for one hour.

24. ENJOY IT!

25. Slips Ingredients: Dried bread Milk Pepper, salt Parsley 0,5 kg minced beef Flour

26. Preparing: 1. Put the dried bread into a bowl of milk and then squeeze the bread out of the milk. 2. Put the minced beef, salt, pepper, garlic, some meat seasoning and squeezed bread into a bowl and mix all the ingredients together for 5 minutes. 3. Form small balls. 4. Coat the balls with some flour and form thin slips (length 10 cm and width 3 cm). 5. Pour some oil into a frying pan and heat it. 6. Fry the slips on both sides. 7.Serve the slips with mushroom sauce and potatoes or potato chips.

29. Bigos Ingredients: 0,5 kg of sour cabbage 70 dag of fresh cabbage 3 big onions 3 stock cubes 20 dag sausage 30 dag pork tomato purée allspice laurel leaf pepper grains

30. Preparing: 1. Slice fresh cabbage into small pieces. 2. Delicately squeeze sour cabbage and add it to sliced fresh cabbage. 3. Put the water into the pot. It should almost cover the cabbage. 4. Set the fire on. 5. Add stock cubes, break 3 leaves of laurel leaf. 6. Press the allspice and pepper grains. 7. Cover the pot with the lid and leave it until the water boils. 8. In the meantime peel onions, slice them into small pieces and fry them in butter until they gain gold color. 9. Add onions to boiling cabbage and mix it. 10. Cut pork into small pieces and fry it in oil until tender and put in the pot of cabbage. 11. Cube the sausage, fry it in oil and put it in the pot of cabbage. 12. Add the tomato purée later, and boil everything until all the ingredients are tender. 13. You can add some other spices to your own taste. Bigos tastes best after 2 or 3 days after being prepared.

32. Rye soup (żurek) Ingredients: 0,5 l of sourdough 1 parsley root 1 carrot 1 onion 1 spoon of flour 20 dag of sausage 1 spoon of oil 6 eggs 1 spoon of salt 1 pinch of black pepper 1 pinch of marjoram 1 spoon of parsley

33. Preparing: 1. Peel carrot and parsley roots, and boil them in 1,5 litres of water for 10 minutes. 2. Add sourdough, marjoram and half of fried onion. Boil for 15 minutes and add water mixed with flour. 3.Fry the rest of onion with diced sausage. Add it to rye soup at the end. 4.Boil eggs and put their halves on the plates. Pour in the soup. You can sprinkle it with finely chopped parsley.

35. Ruthenian pies Ingredients: Dough 0,5 kg of flour 1 egg salt (a pinch) 2 tablespoons of oil Stuffing 0,75 kg of potatoes 250 grams of cottage cheese 2 onions 2 spoons of butter salt pepper

36. Preparing: DOUGH 1. Knead the dough for about 5 minutes. 2. Thinly roll out the dough, and cut out the circles (use a big glass to do it). 3. Put one teaspoon of stuffing on each circle and stick the edges together. 4. Put the Ruthenian pies into salted boiling water. Boil them until they emerge to the surface of water. You may add some oil into the boiling water before putting in the pies. 5. Serve with onion fried in butter. STUFFING 1. Peel the potatoes and boil them in the salted water. 2. Peel the onions, chop and fry in butter. 3. Add fried onion to mashed potatoes and ground cottage cheese. 4. Add salt and pepper.

38. Cheese cake Ingredients: 1 kg of cottage cheese 1 tub of margarine 8 eggs 35 dag of sugar 1 vanilla pudding

39. Preparing: 1. Grind cottage cheese. 2. Pound margarine with sugar and the yolks into fluffy mixture. 3. Gradually add cottage cheese and powder pudding. 4. Whip the whites, add the mass to the cheese mixture and mix delicately. 5. Bake it for about 60 minutes in 180 degrees Centigrade.

41. The presentation was made by Natalia Dubiel. The recipes and dishes had been prepared by: Aneta Łobaza, Paulina Fortuna, Anna Kubit, Paulina Janik, Natalia Dubiel from II Liceum Ogólnokształcące im. Konstytucji 3 Maja w Krośnie, Poland