Presentation on theme: "THE POLISH CUISINE. Pork chop Ingredients: 4 medium-sized pork chops salt and pepper 25g plain flour 1 egg, beaten 25g breadcrumbs Oil/lard for frying."— Presentation transcript:
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.
Serve with potatoes and pickled cucumbers or boiled sauerkraut.
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
Slips Ingredients: Dried bread Milk Pepper, salt Parsley 0,5 kg minced beef Flour
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.
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
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.
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
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.
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
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.
Cheese cake Ingredients: 1 kg of cottage cheese 1 tub of margarine 8 eggs 35 dag of sugar 1 vanilla pudding
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.
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