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COOKBOOK. POLISH FOOD Polish Crullers - Chrusciki Calories in 100g: Total 511 kcal Protein 8,8g Fat 31,6g Carbohydrates 49.5g Roughage 1,2g.

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Presentation on theme: "COOKBOOK. POLISH FOOD Polish Crullers - Chrusciki Calories in 100g: Total 511 kcal Protein 8,8g Fat 31,6g Carbohydrates 49.5g Roughage 1,2g."— Presentation transcript:



3 Polish Crullers - Chrusciki Calories in 100g: Total 511 kcal Protein 8,8g Fat 31,6g Carbohydrates 49.5g Roughage 1,2g

4 Directions: In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep. On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces. Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container. Ingredients: 12 egg yolks 1 egg 2 tablespoons white sugar 1 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon whiskey (optional) 2 1/2 cups all-purpose flour, divided 1 quart vegetable oil for frying 1 cup confectioners' sugar for dusting

5 Blueberry Tart Calories in 100g: Total 323kcal Protein 8,27g Fat 11,6g Carbohydrates 44,2g Roughage 0g

6 Directions: In a large bowl, mix all ingredients and knead to smooth the dough. Shape into a ball and wrap in plastic foil, refrigerate for at least 2 hours. Transfer the dough onto buttered and flowered round tart pan (10-inch). Push it into the button with your fingers, spreading to cover bottom and sides. Pre-heat oven to 350°F. Washed blueberries mix with powdered sugar (and optional - sprinkle with potato flour) and spread on the dough. Bake for about 30 minutes. The crust should be light brown. Allow to cool for at least two hours. When ready to serve, top the tart with powdered sugar. Enjoy :) Ingredients: 130 g butter at room temperature (1/2 cup and 1 tsp) ½ tsp salt 3 tbsp whole milk at room temperature (35 ml) 1 and 1/4 cup flour (175 grams) ½ tsp caster sugar 1 egg yolk Fruit filling: about 400g fresh blueberries ( between 2-3 cups) 1/2 cup powdered sugar (60 g)

7 Strawberry and Cheese Dumplings Calories in 100g: Total 146kcal Protein 2,5g Fat 1,4g Carbohydrates 30,3g Roughage 1,1g

8 Directions: Rinse fruits with water. Cut strawberries into little pieces. Use fresh strawberries of good quality. Mix fast all ingredients in a large bowl with a spoon and knead lightly in the bowl. Rest dough for one-half hour covered with a kitchen towel. When it is done, knead the dough a few times on a floured surface and roll out to 1/8-inch thickness. Cut into squares. Lay portions of strawberries on dough squares and add quarter to half a teaspoonful of sugar.Thanks to that the sugar will manage to dissolve in the juice which will sail out of fruits. Glue knedle very carefully. It is important, since knedle with fruit has a greater tendency of opening during cooking, than knedle with any other filling. Put water with the addition of salt and the spoonful of oil on the cooker. Thanks to oil our knedle won't get glued to each other. After few minutes, when water starts boiling we throw knedle in, one after another. Stir every couple of minutes so that they don't stick to the pan. When the dumplings will flow to the surface we still cook 2-3 minutes. Take one knedel out and check, whether the dough is soft. If not - continue cooking for a while. Drain knedle. They are ready. Serve them warm with addition of sour cream (optional) and enjoy (: Ingredients: 200g farmers cheese 200g (2 cups) unbleached all purpose flour 1 egg yolk 1/2 cup milk (at room temperature) fresh strawberries pinch of salt 1 tsp olive oil

9 Barley Soup Calories in 100g: Total 92kcal Protein 6,8g Fat 4,3g Carbohydrates 7,8g Roughage 1,4g

10 Directions Mix barley with 1 cup of the meat stock in large saucepan. Bring to boiling; reduce heat and simmer until all stock is absorbed. Add butter piece by piece, stirring. Boil vegetables and, if desired, giblets in the remaining stock until crisp-tender. Then add barley, parsley, salt, and pepper. Cook until barley is tender. Garnish each serving with dill. Ingredients: 1 cup pearl barley 1 onion 4 ounces mushrooms, sliced (optional) 1 stalk celery, chopped Giblets from 1 chicken or turkey, diced (optional) 1 quarts meat stock 1/8 cup butter or margarine, cut in pieces 2 carrots, diced 2 parsley roots, diced 1 leek 2 cloves of garlic 3-4 potatoes, diced 2 tsp. fresh parsley flakes salt and pepper to taste Vegeta to taste

11 Cutlet de Volaille Calories in 100g: Total 239kcal Protein 24,6g Fat 15,7g Carbohydrates 0g Roughage 0g

12 Directions: Mix butter with garlic, parsley, chive, (or with dill instead of chive) lemon zest and juice in a small bowl. Add salt and pepper, divide in 4 and form butter “fingers”. Cover with foil and refrigerate. Flatten chicken fillets between cling film, put one butter finger on each and roll them around. Ends need to be secured too. Help yourself with toothpicks to keep the meat together if necessary. Beat the egg, add salt and pepper, dip fillets in it and then roll in the bread crumbs. Refrigerate for 1 hour. You can also dip them in the flour first and then egg and bread crumbs. Heat up the oil and fry the cutlets till golden. Tastes best with mashed potatoes and light salad. Ingredients: 4 chicken fillets (around 120 g each) oil toothpicks 60 g butter bread crumbs mixed with flour (3:1) 1 beaten egg 2 cloves of garlic (finely chopped) 2 tbsp parsley.Chopped (Optional) 1 tbsp chive. Chopped (Optional) 1 tbsp dill. Chopped. (Optional) 1/4 tbsp lemon (zest and juice) salt and pepper to taste


14 Cannoli Siciliana Calories in 100g: Total 415 kcal Protein 8,1g Fat 23,8g Carbohydrates 42g

15 Directions: To make the shells, mix together the flour, butter or shortening, sugar, and salt. Begin to add the wine, adding enough so that you have formed a fairly firm dough. Knead for a few minutes until smooth, then form into a ball, wrap in plastic wrap, and let sit at room temperature for one hour. Cut the dough in half, and roll thinly to about a 1/4 inch thickness. Cut into 4 square, and place a metal diagonally across each square, and wrap the dough around the tube. Seal the edges with a little beaten egg white. Heat the oil in a large pan until it reaches a temperature of 375 degrees F. Drop one or two tubes into the hot oil at one time, and cook until golden. Remove from the pan, cool, and gently slide the cannoli shell from the tube. Continue to make the rest of the shells in this manner. To make the filling, first let the ricotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess water. Mix the ricotta with the rest of the ingredients. Chill in the refrigerator for at least 30 minutes. Fill each cannoli shell carefully, and sprinkle with a little extra powdered sugar if desired. Decorate ends of cannoli if desired with mini chocolate chips or chopped pistachios. Ingredients: Shells: 2 Cups All-Purpose Flour 2 Tablespoons Unsalted Butter Or Shortening 1 Teaspoon Sugar Dash of Salt 3/4 Cup Marsala Wine 1 Egg White Vegetable Oil For Frying Ricotta Filling: 3 Cups Full Fat Ricotta Cheese 1/2 Cup Powdered Sugar 1/2 Teaspoon Vanilla Optional Filling Ingredients: 1/2 Cup Mini Chocolate Chips, or Coarsely Grated Chocolate 6 Tablespoons Mixed Candied Peel To Garnish Ends: Mini Chocolate Chips or Chopped Pistachios

16 Cream of Celery Soup Calories in 100g: Total 71,15 kcal Protein 2,44 g Fat 3,38 g Carbohydrates 7,76g

17 Directions: In a heavy saucepan, heat the oil and cook the onion and celery until soft, about 10 minutes. Add the garlic and cook for another minute or two. Add the broth and potato, and season with salt and pepper. Bring to a boil, then reduce the heat to medium and cook until the potato is fork tender, about 20 minutes. Add the parsley leaves and cook another 4 to 5 minutes. Use a hand blender to puree the soup until smooth, or work in batches in a food processor and pulse until very smooth. Return to pot, taste and adjust seasoning as needed. Stir in the lemon juice and keep warm. To prepare the garnish, heat the oil in a skillet, and cook the sausage meat over medium heat until lightly browned, breaking the meat up into small pieces as it cooks using two forks. Add the bread cubes to the sausage and cook until the bread is golden and crisp, stirring often to prevent burning. Serve the soup in four individual bowls, then sprinkle the sausage, black pepper and croutons on top. Ingredients: 2 Tablespoons Olive Oil 1 Medium Onion, Peeled & Diced 2 Garlic Cloves, Peeled & Minced 1 1/2 Pounds Celery (Stalks & Leaves), Washed & Diced 1 Large Potato, Peeled & Diced 6 Cups Chicken or Vegetable Broth Salt & Pepper 1/2 to 3/4 Cup Fresh Parsley Leaves 1 Tablespoon Fresh Lemon Juice Garnish: 1 Tablespoon Olive Oil 2 Italian Sausage Links, Meat Removed From Casings 1 Cup Bread Cubes Cracked Black Pepper

18 Risotto Stuffed Tomatoes Calories in 100g: Total 48,39 kcal Protein 1,53g Fat 2,62g Carbohydrates 4,2g

19 Directions: Heat the oven to 400 degrees F. Use a sharp knife and remove any stalk still on the tomato, leaving the stem end intact. Cut off the top of the tomato at the stem end, about 1/5 of the way down, and set the "tomato lids" aside for now. Use a sharp spoon and scoop out the pulp from the interior of the tomato leaving the outer shells intact. Push the pulp just removed, along with the seeds and juice through a strainer or a sieve. Precook the rice by boiling it in salted water until it is 3/4 of the way cooked, about 8 minutes.( It should still be quite chewy.), the drain. In a frying pan, heat 3 tablespoons of the olive oil over medium heat, and cook the onion until translucent. Add the garlic and cook until it is fragrant, about another minute or two. Add the strained tomato pulp and juices, the drained rice, saffron threads, chopped basil or parsley and mix well. Season with salt and pepper. Place the tomato shells into a baking dish large enough to hold them snuggly and spoon the filling equally into each filling the shell but not over stuffing. Place the lids on top of each tomato, and drizzle the remaining olive oil on top. Bake for about 25 to 30 minutes or until the tomatoes are wrinkled and soft. Serve warm or at room temperature. Ingredients: 4 Large Ripe Tomatoes 1/3 Arborio Rice 6 Tablespoons Olive Oil 1/2 Cup Finely Diced Onion 2 Garlic Cloves, Peeled & Minced 1/2 Teaspoon Saffron Threads 1/4 Cup Chopped Fresh Basil or Parsley Salt & Pepper

20 Mini Party Pizzas Calories in 100g: Total 193,1 kcal Protein 10,42 g Fat 14,77 g Carbohydrates 3,99 g

21 Directions: Preheat oven to 425 degree F. and lightly dust two baking sheets with cornmeal. Divide the dough into two parts, and on a lightly floured surface, roll the dough to a thickness of about 1/2 of an inch thick. Use a circular cup or cookie cutter about 3 to 4 inches in diameter, and cut as many circles of dough that you can. As you cut the dough circles they will shrink a little, so slightly stretch them out with your fingers and then place the circles on the prepared baking sheets. Brush the top of each pizza with a little olive oil, then spoon a little of the tomato sauce on top, spreading it with a spoon almost to the edge. Chop the fresh basil, adding a little to each pizza, and finally, top with the grated mozzarella. Place the pizzas in the oven and bake until golden brown and bubbly, about 15 minutes. Ingredients: 1/2 Recipe Potato Focaccia Dough 1/4 Cup Olive Oil 1 1/2 Cups 5 Minute Tomato Sauce 1 1/2 Cups Grated Good Quality Mozzarella Cheese (Not Fresh Which Is Too Watery) 6 Large Fresh Basil Leaves

22 Italian Sausage Soup with Tortellini Calories in 100g: Total 183kcal Protein 10,6 g Fat 13,7 g Carbohydrates 6,5 g

23 Directions In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving. Ingredients 1 pound sweet Italian sausage, casings removed 1 cup chopped onion 2 cloves garlic, minced 5 cups beef broth 1/2 cup water 1/2 cup red wine 4 large tomatoes - peeled, seeded and chopped 1 cup thinly sliced carrots 1/2 tablespoon packed fresh basil leaves 1/2 teaspoon dried oregano 1 (8 ounce) can tomato sauce 1 1/2 cups sliced zucchini 8 ounces fresh tortellini pasta 3 tablespoons chopped fresh parsley


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