POLISH FOOD

COMENIUS PROJECT

„LET’S SHARE OUR CULTURE”

BREAKFAST In Poland we eat breakfast between 7.00 and 9.00

We usually eat:

-some sandwiches with meat, vegetables, cheese

-scrambled eggs

-soft-boiled eggs

-cornflakes with milk

We usually drink tea or cocoa.

Sandwiches

Soft-boiled eggScrambled eggs

DINNERThis is our main meal. It consists of soup, main course

and dessert. We usually it dinner between 14.00 and

16.00.

This is the example of the dinner:

-Soup (Żurek)

-Main course (beef rolls, silesian potato dumlings and red cabbage)

-Dessert (apple pie)

We usually drink stewed fruit to dinner (it can be from apples, pears, cherries, strawberries etc.).

Ingredients: water 2 l spices: pimento, bay leaf, marjoram, salt, pepper ,5 pieces of garlic 1 onion sausage 30dag bacon 20 dag vegetables: carrot, leek, parsley, celeriac cream

SOUP

Fermented rye: its made from rye flour mixed with warm water and garlic and this mixture is leaved for 3 days to pickle.

Cook the vegetables with spices for 30 minutes. Then separate the vegetables from the rest of the soup. Next to the soup add the fermented rye and sliced garlic. Then fry the sausage and bacon with the onion and put it into to the soup. At the end add the cream and boil the soup. Eat the

soup with boiled potatoes or eggs.

Żurek ( traditional Polish soup made from fermented rye)

MAIN COURSEBeef rolls

Ingredients: 800 g beef (leg) cut into slices of 1,5 cm80 g bacon cut into dices or stripesTwo chopped medium size onions, some garlic (optional)

a dill pickle cucumber (sour cucumber)chopped or cut into stripesSome pieces of wholesome bread with skin, mushrooms (optional)

Additives and spices

MustardMustardPotato or wheat flourPotato or wheat flourRed dry wine (optional)Red dry wine (optional)Water or broth (stock, bouillon)Water or broth (stock, bouillon)Black pepperSalt

MAIN COURSEBeef rolls

Instructions:

Cut beef into slices (1,5 cm) and beat them Spread mustard on the beef slices Put some bacon, onion, cucumbers, bread

and mushrooms on the beef slices Roll the meet and fasten it with a pin (or a string)

Fry the rolls until they are brown Pour the water or stock. You can add some red dry wine. Stew the rolls under cover until they are tender. (about 1 hour). Remove the rolls from the pan and thicken the sauce with the flour.

Serve the rolls with the sauce, dumplings and cabbage

Silesian potato dumplingsIngredients: - 1 kg potatoes - potato flour - 2 large eggs

Boil the potatoes and mash them. Divide the mash onto 4 parts and and add the flour - exactly as much, as big is one part of the mashed potatoes. I know it sounds complicated but it's just a simple 4:1 relation. Add the eggs and mix everything. The dough should be like 'modeling clay'. It can't be too dry or your dumplings will dissolve in the water. Form small balls and make a little hole with your smallest finger ;) that's a traditional shape of the Silesian dumplings. Put them into boiling salted water. Boil them approx. 3 minutes from the moment in which they touch the surface.

MAIN COURSE

Red cabbage

Ingredients:red cabbage1 onion1 lemonsalt, pepper

MAIN COURSE

Instructions: First slice, then chop the red cabbage and boil it in salted water for about 15 minutes. Next pour out the water and add the juice of half of the squized lemon to preserve the colour. Then add chopped onion and sour apple, some pepper and a bit of sugar and mix all of it.

DESSERT

Ingredients:500 g plain flour200 g butter200 g sugar (or a little bit less)2 egg yolks2 Tbs sour creama pinch of salt1 egg white – only to spread on apple pie1kg applesground cinnamonvanilla sugarlemon zest from 1 lemon

Apple Pie

Peel and core apples. Place in a bowl, cover with vanilla sugar (it is up to you how much), mix with lemon zest. Leave for 2 hours, then drain it from the juices. Dice butter and mix with flour. Add yolks, sugar, sour cream and salt. Knead the dough and chill in a fridge for 2h, covered with foil.Divide dough into 2 pieces. Roll one part and lay the 25 cm round tray with it. Spread with egg white, make some holes with a fork and prebake  in 160 degrees for 15 minutes. Transfer apples tightly into baked crust. Cover with the other half of the dough, spread with egg white. Bake for  further 60 minutes in 160 degrees C.Sprinkle some powder sugar on the pie and serve with the vanilla ice cream.

DESSERT

Apple Pie

SUPPERWe usually eat supper between 18.00 and 20.00

We eat sandwiches, boiled sausages and drink tea for supper.

Enjoy your meal