Poland
Polish menu. Soup: Borsch Main Course: Dumplings Filled with Cheese Dessert: Papal Cream Cake.
BORSCH
INGREDIENTS:
½ kilo of beetroots
1 clove of garlic
some allspices
a few bay leaves
a few dried mushrooms
a pinch of salt and pepper
PREPARATION: First, peel the beetroots, slice them and boil them in water. At the same time prepare a litre of beef stock. Next drain the beetroots and add beetroot stock to the beef one. Then, add a clove of garlic, some allspices, a few bay leaves and dried mushrooms. Boil it all together for around half and hour. Finally add a pinch o salt and pepper to season it to taste. BON APPETITE!
DUMPLINGS FILLED WITH CHEESE INGREDIENTS: Filling: 1. Pour flour on a pastry board and make a 1 kilo of potatoes small hole using your fist. ½ kilo of cottage cheese 2 onions 2. Pour the oil into the hole. Salt and pepper Dough: ½ kilo of flour ½ glass of oil ½ litre of boiling water PREPARATION:
3. Boil up the water (about 1 litre)
4. Mix flour and oil using knife.
Next add boiling water slowly and mix everything using knife. 5. Then, knead the dough for about five minutes using your hands.
6. Next roll out the dough.
7. Cut circles using glass.
FILLING: 1. Peel and boil potatoes in salted water 2. Peel, chop and fry onions 1. Then, mash cooked potatoes.
8. Next, add fried onions and cottage cheese into potatoes.
9. Finally, mix everything and add a pinch of salt and a pinch of pepper.
10.Put a little of filling onto a circle made of dough and roll it.
11.Boil water in a saucepan (about 3 litres). 12.Put dumplings into boiling water and boil them until they flow out.
13.Take dumplings out of the saucepan and put them on a plate.
You can serve dumplings with a little of sour cream and fried onions. SMACZNEGO!
Papal Cream Cake INGREDIENTS: Cake: 25 dag of wheat‐flour 1 slab of margarine 3 table spoons of water 3 yolks Cream: 3 glasses of milk 15 dag of sugar 1 packet of vanilla‐flavoured sugar 3 yolks The cake: Sift flour. Add margarine and mix it together with flour. When there are no lumps, add yolks, water and knead pastry. We cool the pastry in the fridge for approximately 3 hours. Cooled, the pastry is taken out of the fridge and two cakes are baked in big baking tins greased and sprinkled with breadcrumbs. We bake the cakes until they become light‐ golden. Cream: Boil two glases of milk with sugar and vanilla‐flavoured sugar. Yolks are mixed with a blender, we add milk and flour. The mixed pastry is poured onto boiling milk. Boil the whole. Hot cream is put onto the baked, cool cake and covered with the other one. Then sprinkle the top with icing sugar. Put aside the cake to cool and moisten.