 Ingredients  2 cup all-purpose flour, plus more for dusting  1 teaspoon baking soda  1 egg  ¼ cup honey  2 teaspoons cacao  1 tablespoon melted butter  2 teaspoons gingerbread spices (ground ginger, ground cinnamon, ground cloves)

Sift flour, baking soda, sugar, cacao and spices into a bowl. Add butter, egg, honey and combine. Knead the dough. Roll the dough into a 2 cm thick circle. Cut out cookies using cutter or you may cut your own shapes. Preheat oven to 180C and bake until cookies are just starting to brown, 15 to 20 minutes. You may decorate the cooled cookies with icing.

 Ingredients:  ½ kg cottage cheese  1 cup all-purpose flour  1 egg  Pinch of salt

Smash the cheese and combine in a bowl with flour and egg. Stir vigorously, then turn out onto a work surface and knead until smooth and blended. Roll the dough into a 2 cm thick cylinder. Cut into 5 cm pieces. Bring a large wide pot of water to a simmer, add salt. Drop the noodles into simmering water and cook until they float, about 2 minutes. They should hold a firm shape. Then remove with a slotted spoon or skimmer to a wide bowl. Drizzle some of the melted butter over the noodles or/and sprinkle with sugar and cinnamon.

 Ingredients  ½ all-purpose flour, plus more for dusting  30 dag sugar  3 egg yolks  250 g cold unsalted butter, cut into small pieces

Combine flour and sugar. Add butter and egg. Knead until dough begins to come together. Turn dough out onto a floured work surface and gently press into flat disk. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight. The pastry shell will be baked without filling, or as the English say “blind”, so prick the dough generously with a fork after you have placed it in the pastry pan. Preheat oven to 180 C. Bake 20 to 25 minutes.

 Ingredients :  12 tablespoon sugar  3 tablespoon unsalted butter  3 tablespoon milk  3 tablespoon cacao

 Combine in a small saucepan and cook over medium heat, stirring, until melted and bubbly 5 to 7 minutes. Let it cook slightly then spread over the top of the cool pastry. Decorate with nuts, candied fruits, colour chocolate candies, while chocolate glaze is concentrating.

 Ingredients:  1 kg red beets peeled and thin sliced  2 l meat stock  2 garlic cloves  3 bay leaves  6 whole black peppercorns  4 allspice berries  2 tablespoons dried marjoram

 To prepare red borscht you need beetroots acid  Place beets into a glass jar and add garlic cloves. Pour boiled lukewarm water into the jar. Make sure liquid completely covers all the slices. Cover the jar with cloth and store it away in a dark place for 3 days

 Pour meat stock to a medium pot and bring it to a simmer. Add beetroots acid (without beets), chopped garlic, bay leaves and allspice berries. Bring it to a boil again, then set aside so as the borscht didn’t lose its beautiful red colour. Season to saste with salt and pepper. Finally stir marjoram in the borscht

 Our friend has prepared a film intructing us how to make them.

 Presentation made by :  Jan Maurycy Uszko & Mieszko Sabo  Pictures: Students from class 6