POLISH TRADITIONAL DISHES

Authors: Jagoda, Anya, Mateusz, IrminkaTeacher: Monika Walkowiak

How to make pickled cucumbers?

Put two or three whole dill (broken stems with

leaves and seeds) into a jar (of 2-3 liters volume)

and add water. Five cloves of garlic. Next place the cucumbers (from ground) in the jar very

tightly. Use some 10-15 cm long cucumbers or smaller ones. Prepare some salted water in proportion: one tablespoon per liter of cold water. Pour the jar with this salted water to

cover all cucumbers. Cover the jar with the top but do not twist it solidly. Leave it in the

kitchen and wait patiently. You can start to eat pickled cucumbers after four days.

Hello, my name is Jagoda

Eng. – berry .I do love

dumplings.

„Pierogi” are served in a variety forms and taste.

In Poland „pierogi” are often filled with fresh white cheese, boiled and minced potatoes and onions. This typ is called "pierogi ruskie" - Ruthenian dumplings.

There are also „pierogi” filled with minced meat, mushrooms and cabbage or for dessert any assortments of fruits - various berries: stawberries or blueberries.

Dumplings (pl. PIEROGI)

We traditionally prepare two types of pierogi for

Christmas Eve supper –one kind is filled with

Sauerkraut and dried mushrooms,another-

Small uszka filled only with dried mushrooms .

GOŁĄBKI ang.”Pigeons” are not only birds but also our Polish Food. We make them with meat and rice or buckwheat and mushrooms(the latter rather serve as a dish on Chrismas Eve). First,let’s get out the cabbage leaves in boiling

water, then fill stuffing(shown above),pour tomato sauce and baked in

the over. BON APPETIT:)))

Pierniczki are Polish gingerbread cookies. The Polish city of Torun, has

been famous for it’s gingerbread cookies and cakes - piernik - since the Middle Ages. Chocolate-glazed, heart-shaped pierniczki are passed out to

children on Dec. 6 by Święty Mikołaj - St. Nicholas.

Store in an airtight jar and glaze just before serving.

Ingredients:2 large eggs1 cup sugar1 teaspoon cinnamon1 teaspoon ginger1/2 teaspoon cloves1 teaspoon baking soda dissolved in 3 tablespoons water1 cup honey3 cups all-purpose flour.Chocolate Glaze (optional):4 ounces chopped semisweet chocolate4 ounces butter1 tablespoon water

Preparation:

1. In a large bowl, beat eggs with sugar until light and lemon-colored. Add the spices, baking soda-water mixture and honey. Mix well. Add flour gradually and mix until a stiff dough forms. Shape into a ball, wrap in plastic and let it rest for 30 minutes.

2. Heat oven to 400 degrees. On paper cut to fit your baking pans, roll the dough to a 1/4-inch thickness. Cut into whatever shape you desire. Lift the parchment paper by opposite corners and place on the baking pans. See these steps for rolling and cutting gingerbread.

3. Bake for 10 minutes or until lightly brown around the edges. Let cool completely before storing in an airtight container. It's best to ice or glaze these cookies right before serving.

4. To make the glaze, combine all the ingredients in a microwaveable bowl and nuke for 20 seconds at a time until almost completely melted. Stir until smooth. Use immediately.

Polish Rye Soup - The traditional Polish soup with a sour taste, which comes from

fermentation of rye flour and bread crusts. Żurek soup is especially eaten during the

Easter holidays. To serve it like the Polish do, hollow out a round loaf of bread and pour

żurek in it,. This soup is often accompanied with hard-boiled eggs, a roll, and polish

sausage, usually a white sausage.

THE END

links to images

http://w-spodnicy.ofeminin.pl/Tekst/Przysmaki/527064,1,Przetwory-z-ogorkow--przepis-na-przetwory-z-ogorkow.html

http://commons.wikimedia.org/wiki/File:Pierogi_frying.jpg http://

kuchnianiewyszukana.blogspot.com/2012/10/goabki.html http://slodkiezakupy.blogspot.com/2011/10/pieknie-lukro

wane-pierniczki.html