Heritage around us Part 2: Traditional Food Cook book
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Contents: Bigos………………………………………………………………………………………………….18 Chlebíčky - tasty snack…………………………………………………………………14 Christmas potato salad………………………………………………………………….12 Churros……………………………………………………………………………………………..9 Gołąbki - cabbage rolls………………………………………………………………….22 Jednohubky - salami rounds…………………………………………………………13 Kapuśniak - saurcraut soup……………………………………………………………3 Kotlety schabowe - pork chops…………………………………………………….4 Paella de pollo y conejo - chicken and rabbit paella……………….7 Pierogi z kapustą - dumplings with saurcraut………………………….15 Placki ziemniaczane - potato pancakes………………………………………5 Sałatka warzywna - vegetable salad……………………………………………20 Smažený sýr - fried cheese………………………………………………………….12 Tortilla de patata - potato omelette………………………………………….8 Żurek - sour soup…………………………………..……………………………………….6
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Kapuśniak - sauerkraut soup
Ingredients: ½ kg sauerkraut 20 dag smoked bacon 2 smoked ribs 1 onion 3-4 medium-sized potatoes 3 bay leaves allspice, salt, pepper, cumin tomato puree 2,5 l water Preparation: Smoked bacon cut into cubes and fry in a pan. Peel onion, chop it and fry golden brown. Pour water into a pan, heat it until boiling, add bay leaves, allspice and the smoked ribs. Boil the decoction. Then add the fried bacon and onion to the broth. Season with salt, pepper and cumin. Later add the cubed potatoes. When the potatoes are soft add the sauerkraut and tomato puree. Cook for about 30 minutes. Kapuśniak is ready. Enjoy your sauerkraut soup!!! Miłosz, SP9 Dzierżoniów, Poland
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Kotlety schabowe - Pork chops Ingredients: - Some flour - 1 egg - Some salt and pepper - Some bread crumbs - Some oil Preparation: At the beginning, beat pork roast:
Then break the eggs into a deep plate, add some salt and pepper and mix. Dip the chop into the egg mixture, then in flour and bread crumbs.
Heat the frying pan, pour some oil and fry the pork chop from both sides until it is gold brown.
Serve hot with potatoes and vegetable salad. Jakub, SP9 Dzierżoniów, Poland 4
Placki ziemniaczane - Potato pancakes
Ingredients: - potatoes - 1 kg - 2 onions - 2 eggs - wheat flour - 3 tablespoons - salt - black pepper - sunflower oil - 200 ml Preparation: 1.Washed and peeled potatoes are rubbed on a grate with a thick mesh. Chop the onions or grate it and add together with eggs and flour to the grated potatoes. Season to taste with salt and freshly ground pepper, then mix thoroughly. 2. On hot frying pan pour some oil and place there small portions of the potato mixture. Fry on both sides until they are golden brown. When ready put the potato pancakes on the paper towel, then on a plate and put some sour cream or natural yoghurt on the top. The potato pancakes are ready. Enjoy!!! Adrian, SP9 Dzierżoniów, Poland 5
Żurek - Traditional Polish Easter soup (by Jessica, SP9 Dzierżoniów,Poland)
Ingredients: - fresh vegetables: carrot, celery, leek, parsley - one smoked sausage - 0.5 l sourdough for zur (recipe at the end of the presentation) - 6 hard boiled eggs - 2 cloves garlic - salt, pepper, marjoram
Preparation: Wash the vegetables and cut into pieces, put into a pot with 1.5 liters of water and boil. Add sausage and spices to taste. Cook on low heat for 45 minutes. Decoction strain,cut sausage into small pieces. Leaven in the bottle to mix and pour the broth. Żurek boil. Season to taste with marjoram, salt and garlic. Peel the eggs and cut. Żurek pour into a bowl, add egg and sausage.Soup ready to eat yummy!
How to make sourdough for żurek: Components
How to make?
-
5 tablespoons of rye flour
1. Pour all the ingredients into the jar and mix
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500-700 ml of water
thoroughly.
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4 cloves of garlic
2. Leave it for about 5-7 days, but mix it every
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3 bay leaves
day. When it smells and tastes sour, it's a sign
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5 seeds allspice
that it's ready.
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Paella de pollo y conejo - Chicken and rabbit paella
Ingredients: ● Rice ● Salt ● Saffron ● Tomato ● Olive oil ● Meat: Chicken and rabbit ● Water ● Green beans Steps: 1. We put olive oil into the pan and roast very well the meat. 2. Add the green beans into the pan, then the tomato. 3. We pour water into the pan and let it boil with the mixture adding a little bit of saffron and salt. 4. We add the rice and let it boil for 20 minutes 5. Finally, enjoy your paella. Sandra Salvador 4th year CEIP LAS ANEJAS, TERUEL
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TORTILLA DE PATATA - Potato omelette
Ingredients: ● Olive oil ● 4 potatoes ● 1 onion (optional) ● A pinch of salt Steps: 1. Cut the potatoes in thin slices while the olive oil is heated in the pan. 2. Put the potatoes into the pan. 3. Remove the potatoes. 4. Cut the onion and put into the pan. Then mix the onions with the potatoes. 5. Beat the eggs in the bowl with a pinch of salt. 6. Add the fried potatoes and onions into the bowl with the eggs and wait 15 minutes. 7. Put the mixture into the pan with a little bit of olive oil. 8. Turn over the mixture in a flat plate and there you have your TORTILLA. 9. Watch out the tortilla is very hot, wait a little bit and enjoy it. Sergio Marrón 4th year CEIP LAS ANEJAS, TERUEL 8
CHURROS- Spanish churros Churros and chocolate are a rich and tasty combination. We eat them together for breakfast or as an afternoon merienda. Ingredients: ● 1 cup white flour ● ¼ tsp baking powder ● 1 cup of water ● 1 tbsp vegetable oil ● ⅛ tsp salt ● 1 tsp granulated sugar ● 16 to 32 oz. vegetable oil for frying ● Sugar to sprinkle Steps: 1. Measure all the ingredients into separate containers and set aside. 2. In a medium saucepan, pour 1 cup of water. Add oil, salt, sugar and stir. Bring water to a boil. 3. Pour vegetable oil into a large heavy bottomed frying pan. Make sure 4. there is enough oil in the pan to cover the churros and they float freely while frying. Set pan aside until needed. 5. While waiting for water to boil, measure the flour. Try to have equal parts flour and water. Pour flour into a medium -sized bowl. Add baking powder and stir. 9
6. Once water boils, remove saucepan from stove. Slowly pour boiling water from saucepan into flour mixture, stirring constantly with a fork until it is a smooth dough without lumps. Proceed immediately to the next step. 7. Spoon dough into the cookie press or pastry bag. After filling it, make sure to push down the press so there is no air inside. Frying pan with oil should be heating over mediumhigh to high heat. 8. Carefully squeeze dough into hot oil and fry until golden brown. 9. Remove churros and place on paper towels to drain. 10.
Sprinkle with sugar and arrange on a serving dish.
ENJOY YOUR MEAL! Lucía Górriz 4th grade CEIP LAS ANEJAS TERUEL
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Smažený sýr - fried cheese Ingredients: Fried cheese (hard or blue cheese) egg flour breadcrumbs salt oil
Wrap the cheese first in flour, then in the beaten salted egg and finally in breadcrumbs (in the egg and breadcrumbs we can double it to prevent the cheese from leaking). Fry in hot oil until golden. Serve with potatoes or chips and tartar sauce.
Blanka, Hradec Králové
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Christmas potato salad It´s typical Czech Christmas dish. Czech prepare and eat it on the Christmas Eve´s Day. It has many various forms, but the basis are always boiled potatoes. INGREDIENTS YOU NEED: 500g boiled, but calm potatoes ( 6-8 pieces) 250 g preserved sweet and sour vegetables (carrot, pea, celery,cucumber etc.) sliced on little pieces 2 hard-boiled eggs 100 ml of mayonnaise 1 spoon of mustard salt and pepper INSTRUCTIONS: 1. Boil potatoes. 2. Let it cool. 3. Boil eggs for 10 minutes, cold peel it. 4. Cut potatoes and eggs into pieces. 5. Put it to a dish a mix it. 6. Add vegetable, mayonnaise, mustard, salt and pepper to potatoes in the dish. 7. Mix all together. Lea, Hradec Králové
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Jednohubky - Salami rounds Ingredients: Baguette, butter or spread cheese, salami (chorizo, fuet), pickled cucumbers
Cut the baguette. Spread the butter, add a slice of sausage (chorizo, fuet) and a slice of pickled cucumber . Insert the toothpick in the middle. Enjoy your meal!!! Martina with 1st graders
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Chlebíčky - tasty snack
Ingredients: 1 egg
1 pepper
1 bread
10 dkg salami
1 gherkin
10 dkg cheese
10 dkg ham
margarine
Preparation: Spread the margarine on the bread. Cut the egg, the gherkin and the pepper. Grate the cheese. Put the ingredients on the bread. Enjoy your meal!
Žaneta, Lanškroun, 3rd graders 14
PIEROGI Z KAPUSTĄ DUMPLINGS WITH SAUERKRAUT
Ingredients: STUFFING •
cabbage -2 kg
•
salt – 1 spoon
•
herb perpper – a pinch of
•
black perpper – ½ a spoon
•
sweet paprika– ½ a spoon
•
onion – 2
•
butter – 150g 15
DOUGH •
flour – 2kg
•
hot water – 0,75l
•
oil – ½ glass
•
salt – 2 spoon
Instructions: Pour the flour into a large bowl, add salt, water and oil, mix everything with your hands and leave it under a clean cloth until stuffing. Clean the cabbage and boil it in a large pot of water, draining it after cooking. Chop the onion and fry in a pan with butter. Chop or grind the cabbage and add it to the fried onions. Stir and add all other ingredients. Take out a piece of dough and sprinkle flour on top, then roll it out.
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Use a glass to knock out the circles and use a small spoon to break the filling in half and glue the corners together.
After making the dumplings, pour ¾ of the water into the large pot, when the water boils, add a pinch of salt and put the dumplings in the pot and wait for them to boil for a few minutes, until they float. Serve hot with fried onion. Enjoy your meal! Natalia M. SP9 Dzierżoniów, Poland
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Bigos - traditional Polish dish
1. 1.5 kg of sauerkraut 2. 500 g of pork (e.g. pork neck) 3. 300 g of sausage 4. 2 onions 5. bay leaf 6. allspice 7. 2 tablespoons of vegetable oil 8. 3 cups of broth or water 18
9. 30 g of dried mushrooms 10. a few prunes 11. 1 tablespoon of tomato paste PREPARATION: 1. Wash the cabbage and put it in a pot. 2. Pour in 2 cups of hot broth or water with salt and pepper. 3. Dice the meat and fry, add to the cabbage. 4. Dice the onion, sauté in oil and add to the cabbage. 5. Peel the sausage, dice it, fry it in a pan and add it to the cabbage. 6. Toss in bay leaves, allspice, plums and mushrooms. 7. Cook for about 45 minutes. 8. Add tomato paste and season to taste. 9. When everything is soft and tasty, the bigos is ready.
Enjoy your meal! Aleksander, SP 9 Dzierżoniów, Poland
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Sałatka warzywna - Vegetable salad
Ingredients: - 3 potatoes - 2 carrots - 1 parsley root - 4 eggs - 3 pickled cucumbers - 1/4 of the onion - 1/2 of the apple - 1 small can of green peas - 1 glass of mayonnaise - 1 teaspoon of mustard 20
How to make: ⇴ Wash the potatoes, carrots and parsley root, put into a pot , pour water, salt and cook covered until soft, for about 40 minutes. ⇴ Drain, cool, peel and dice. Put in a large bowl. ⇴ Boil the eggs hard, dice and put in the bowl with vegetables. ⇴ Pickled cucumbers, onion and apple peel and dice, put in the bowl. Pour in well drained and dried peas. ⇴ Season with salt and pepper. Mix with mayonnaise and mustard.
Bon appétit! Marika, SP9 Dzierżoniów, Poland
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Gołąbki (cabbage rolls)
Ingredients: –
1 cabbage
–
400g rice
–
400g ground pork shoulder
–
salt, pepper and parsley
–
1 egg
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How to make: Scald the cabbage to make if soft. Make stuffing with cooked rice and ground pork shoulder. Add 1 egg, salt pepper and parsley and mix. Stuffing put on cabbage leaf and wrap. If you want, you can make tomato or mushrooms sauce. Enjoy your meal!
Enjoy your meal! Jakub, SP 9 Dzierżoniów, Poland
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Recipes by students of
Aloise Jiráska Základní škola Lanškroun, the Czech Republic Kindergarten "Brothers Grimm", Shumen, Bulgaria Zakladní skola a Materská skola pri Fakultní nemocnici, Hradec Králové, the Czech Republic Szkoła Podstawowa nr 9 im. Mikołaja Kopernika, Dzierżoniów, Poland CEIP LAS ANEJAS, Teruel, Spain
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