greek-polish cookbook

Polish-greek cookbook eTwinning project: “Let’s get to know each other”

* Gymnasio Lechainon, Greece

2012-2013

* Gimnazjum nr 2 im. Jana Kochanowskiego, Zgierz, Poland

Greek and polish pupils cook!

Let’s try out traditional recipes from Poland and Greece.

The recipes were tested, prepared and tasted by the pupils!

Enjoy!

In the book:

Salads

Soups

Main courses

Desserts Caption describing picture or graphic.

Special points of interest: •

Greek salad

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Dumplings with plums

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Spinach pie with homemade filo pastry

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Sour soup

Greek and polish cuisine Polish cuisine is rich in meat, especially pork, chicken and beef and winter vegetables (e.g. cabbage) and spices. The Polish use various kinds of noodles. Cream and eggs are also widely used speaking, Polish cuisine is hearty and uses a lot of cream and eggs.

Greek cuisine is part of the Mediterranean cuisine. Olive oil, vegetables and herbs, grains and bread, wine, fish and various meats, including lamb and pork are widely used. Olives, yoghurt and filo pastry are also very popular.

Greek desserts often contain nuts and honey.

Traditional greek salad Horiatiki salata

Ingredients (for 4 persons) • • • • • • • •

4 tomatoes 1 cucumber 2 kinds of peppers (a red and a green one) Olive oil (as much as you want) 1 onion Feta cheese Salt Dried oregano

Method • After we have washed the vegetables and have removed the stocks, we peel the cucumber and cut all vegetables into medium sized pieces. We put them all in a large bowl. We add salt, the feta cheese and the oregano. In the end we add olive oil.

• Tip: Accompany with fresh home made bread to taste the juice!

Καλή Όρεξη!

Georgia Georgakopoulou, Chrisavgi Gourdoupi, George Tzortzis

& • In Poland the mushroom soup is one of the 12 traditional dishes on the table on Christmas Eve

• In Poland cream soup is traditionally eaten for Easter dinner

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500 grams of wild mushrooms two onions a carrot, a celery, a leek and a parsley 1 tablespoon of flour 1 tablespoon of butter ¾ cup of sour cream 2 tablespoons of chopped parsley Salt and pepper

Wash and peel the vegetables: vegetables: carrot, carrot, celery, celery, leek and parsley. parsley.

Then put ut them into the boiling and salted water and boil for 30 p minutes. minutes.

Peel the onions, onions, mushrooms and cut into small pieces, pieces, add salt and butter and simmer covered in the frying pan. Stirr from time to time. time.

Once cooked, cooked, add to the broth. broth. In a mug combine one spoon of flour with water and add to the boiling soup stirring all the time. time. Bring to a boil and set aside. aside. Add the cream and stirr well. well.

Serve with pasta and sprinkle with chopped parsley

COMPONENTS

How to make ?

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Enjoy your meal ; )

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To make the sour soup you need to have leavening.

HOW TO MAKE LEAVENING: 1)four glasses of hot water 2)one cup of rye flour 3)two cloves of garlic 4)2 bay leaves 5)4 grains of allspice 6)a piece of rye bread crust

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•Into a glass or stone jar add the flour, pour the warm, previously boiled water, stir.

• Then add the chopped garlic, bay leaves, allspice and bread crust. Stir again, cover with a cloth and leave in a warm place for 3 days.

• After this time, the sourdough leavening is ready. Just pull out the crust of bread, close the jar and store in the refrigerator untill you need it.

•You’ll add it to the soup when you cook the sour soup.

HOW TO COOK THE SOUR SOUP 800 grams of white sausage 300 grams of smoked bacon 3 carrots, a parsley, a celery, a leek 1 onion (small) 2 cloves of garlic two glasses of leavening sourdough 3 grains allspice 2 bay leaves 1/2 teaspoon of marjoram 1/2 cup of sour cream pepper and salt

The vegetables cleaned, washed and cut into large pieces, place in a pot with the sausage, smoked bacon, allspice, bay leaf pour cold water (about 4 cups) and cook until the vegetables are tender. If the water evaporates while cooking you have to add some water.

Peel the onion, cut into small cubes, fry in the frying pan in some oil.

Remove the vegetables, sausage and smoked bacon from broth. Pour the sourdough and boil. Then add to the sour soup: sliced sausage and bacon, fried onion, garlic and marjoram, season with salt and pepper, bring to the boil.

The soup should be served with a hard boiled egg.

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The author: Anna Dorociak I a

Jak ugotować rosół?

How to cook a broth?

Broth Preparation time: 2 hours Cooking time: 2,5 hours Number of servings: 3 Ingredients: • 0.5 chicken •5l of water •2 carrots, and 1 parsley * A piece of celery * A piece of leek * 1 onion * Parsley and celery leaves *some bay leaves Spices: * Pepper in corn * Ground pepper * Salt *allspice *Noodles to the broth /like spaghetti/

THOROUGHLY WASH THE CHICKEN AND…

… PUT IT INTO A POT OF WATER AND SIMMER 1.

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Pastitsio • • • •

Adonis/ Konstantinos Koukouvinis Emilios Chatzioannidis Stelios Papachristos 3 / 12 / 2012

PASTITSIO

We make the minced meat (1 day before) • We put minced meat with spices in a pot

• And we leave to cook

PASTA • We put water in a pot • And we let this boil

• Then we put the pasta for 5 minutes

PASTA (next step) • We strain them and leave them to take room’s temperature

BECHAMEL • We stir flour with milk and one egg to make the bechamel sauce and heat the mix until it is thick

Method • We put crumbs of toasted bread at the bottom of griddle

Method • We put the pasta over crumbs of toast bread

Method • We put the minced meat over pasta

Method • We put again pasta over minced meat

Method • Now we put the bechamel on top

THE END We put the griddle in oven

THE EFFECT BEFORE BAKING

AFTER BAKING (1 hour)

THE MEAL!!!!!

Recipe for traditional spinach pie Μaterials 1. For the pastry: • 1/2 kg flour for all uses • 1 tablespoon oil • 300 gr. water • salt 2.For the filling: • 1 1/2 pound of spinach • 1 1/2 pound of chard • 2 leeks • 3 eggs • 1 pound feta cheese • 1/2 pound of cream cheese • 3 onions • 1 cup oil • dill • salt and pepper

Execution: Place in a bowl, oil, water and salt and slowly add the flour kneading well until the mixture becomes quite soft. Leave it aside to rise. For the filling: Wash the spinach and chard and stir. Then pour into the bowl all remaining ingredients (proportions vary according to our preferences – for example some prefer more vegetables and less cheese) and mix thoroughly.

With a rolling pin roll the pastry to become thin. Make several sheets - total 6. Lay 2 sheets in a baking tray, then add some of the filling, cover with 2 more sheets, the rest of the stuffing and cover with the last 2 sheets left. Preheat oven to 180o C and bake for 1 hour and 20 minutes.

Tip: Before you put the pie in the oven, carve and sprinkle with a little oil and water.

Step 1: The pastry

Step 2: The filling

Step 3: Roll the pastry and place two sheets at the bottom of a baking tray.

Step 4: Place the filling, the last two pastries, sprinkle with olive oil and bake

Enjoy!

Recipe written and tasted by: Nikos Sxizas, Dimitris Mpalaouras and Konstantinos Marinopoulos Prepared by: Grandma Georgia

Recipe for Doughnuts Ingredients

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500 grams of flour, 1 egg 3 yolks 4 spoons of sugar ½ margarine 3 spoons of alcohol A pinch of salt

• 1 liter of oil • A cup of whipping cream 30% fat • 2 fixes for whipping cream • 70 grams of yeast • A glass of milk

Pour some milk into a glass. Add 70 grams of yeast and one spoon of sugar. Leave in a hot place, it must rise.

Mix the egg, yolks and sugar toghether.

Sieve 500 grams of the flour into a large bowl.

Add the mixed eggs, yeasts and oil to flour .

Start kneading.

Cover the dough and leave in some warm place to rise.

Create small balls of dough.

Fry in deep oil. They must become brown on both sides so you have to turn them.

Mix the whipping cream and fixes toghether

Staff the cold doughnuts with whipped cream.

''Loukoumades'' is a greek traditional sweet.

In Greece, loukoumades are commonly spiced with cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar.

In ancient Greece, these deep fried dough balls were served to the winners of the Greek Olympics. The Greek poet Callimachus was the first to state that these deep fried dough balls were soaked in honey and then served to the winners as "honey tokens".

Various other kinds of fried dough with syrup are found in the Mediterranean, Middle East, and South Asia.

Ingredients Original recipe makes 25 loukoumades 2 (.25 ounce) packages active dry yeast 1 cup warm water 1/2 cup warm milk 1/4 cup white sugar 1 teaspoon salt 1/3 cup butter, softened 3 eggs 4 cups all-purpose flour 1/2 cup honey 1/2 cup water 4 cups vegetable oil, or as much needed 2 teaspoons ground cinnamon

Method 1 Sprinkle the yeast over the warm water in a small bowl. The water should be warm, not boiling. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.

2 Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30

minutes. Stir the dough well, cover, and let rise for 30 more minutes.

3 Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.

4 Heat oil in a deep-fryer or large saucepan). Oil should be about 2 inches deep.

5 Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of doug with a wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not roll it too much in your hand because the dough will go flat.

Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes. Gently set the loukoumades aside to drain on paper towels.

Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinammon.Serve warm.

You can also drizzle loukoumades with chocolate (brown or white).

A recipe for dumplings with plums.

The presentation made by: Lena Nowakowska Zuzanna Rutkowska

Components:

4 large russet potatoes 1/2 teaspoon of salt 1 tablespoon of soft butter 2 eggs, beaten 1/4 cup of farina 1 cup of all-purpose flour 12 cubes of white sugar 1/2 cup of melted butter 1/4 cupof white sugar 1 cup of dry bread crumbs

sugar cube

Optional: Additional melted butter and sugar to garnish

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Wash the potatoes but do not peel them, and place them into a large pot with enough water. Bring to a boil, and cook until tender, for about 40 minutes. Drain, and cool them. When the potatoes are cool enough to handle, peel, and press them through a ricer into a large bowl. Set aside to cool further. This part of the process can be done as much as one day in advance. Ready potato mass should look like that

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In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.

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Split open each plum where it cracks, and remove the stone.

Replace the stone with a sugar cube, and close the plum.

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On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.

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Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.

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Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue cooking and stirring until brown. Put the bread crumbs onto a plate, and roll warm dumplings in the mixture until entirely coated. Place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

The final effect should looks like that.

Thank you for watching our presentation.

We hope you enjoyed it and you will enjoy your own dumplings.

Enjoy your meal! Καλή όρεξη!

Smacznego!

Apple pie •2,5 cups of flour •Half a cup of sugar •half a packet of margarine • 2 spoons of baking powder •2 spoons of sour cream (12%) •1 whole egg •3 yolks • 1 kg apples • Vanilla pudding in powder

Vanilla pudding

Sour cream (12%)

Flour

Sugar Margarine

Baking powder

Eggs

Grate the apples.

Put the dough into a baking tray (first smear it with some fat) and then add grated apples

Orange flavoured biscuits

Ingredients • • • • • • • • •

1 teaspoon baking powder 1 cup sugar 1 cup oil 1 cup orange juice The zest of one orange 1 teaspoon soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 kg flour

1. Firstly we squeeze the oranges

2. Now we grate the orange

3. In one bowl we put the sugar, the cinnamon, the baking powder and the oil.

4. We stir the soda with the orange juice and add it to the mix

5. Slowly we put the flour

6. Now we knead the yeast

7. Now we form the biscuits

8. We grease a big baking dish…

…and put the biscuits in.

9. We bake the biscuits at 180o for 45 minutes

Enjoy!!

Recipe by Nefeli Dimitropoulou, Dimitra Karagianni, Anastasia Leontiou and grandma!!

Recipe for ,, angel wings’’

Ingredients :

• 2 spoons of sour cream • 25 dag of flour • 5 eggs • 2 packets of vegetable margarine • 2 spoons of alcohol

First separate eggs’ white from yolks.

Sieve flour on the pastry board and add 2 spoons of sour cream, 5 egg yolks and 2 spoons of alcohol. Now mix the ingredients and start to knead everything together.

Hit the dough repeatedly with a rolling pin.

Roll the dough out into a thin circle.

Cut the dough into rectangles.

Make a 2cm slit in the center and pull one end through the slit.

Fry prepared rectangles in the deep, hot Planta (oil) until lightly brown on both sides. Drain the angels’ wings on some paper towels.

When the angels’ wings are cold, dust them with powder sugar.

Enjoy your meal!

MELOMAKARONA ( A GREEK TRADITIONAL DESSERT FOR CHRISTMAS ) Ingredients 2 cups olive oil (or vegetable oil if you don’t like the taste of olive oil) 1 cup sugar 1/2 cup cognac 1/2 cup freshly squeezed orange juice 7.5 cups all purpose flour (approx. 1 kg) 2 tsp baking powder 1 tsp baking soda (diluted in the orange juice) 1 tsp cinnamon powder (or cinnamon and clove) 100g walnuts, finely chopped for the garnish (mixed with some cinnamon) syrup 2 cups water 2 cups sugar 2 cups honey

INSTRUCTIONS 1. Mix the flour with the baking powder.

2. Beat the olive oil with the sugar for a few minutes either with the hand mixer or with the stand mixer.

3. Continue beating and add the cognac and orange juice with soda.

4. Stop the mixer and gently fold in the flour. Don’t overwork the dough or it will start to separate.

5. Form the melomakarona .Make oval shaped cookies either small or medium sized. They will almost double in size in the oven so don’t make them too big 6.Pre-heat the oven to 180o C. 7. Place the melomakarona on a baking sheet (you don’t need to line it with anything as they have enough oil by themselves) 8. Bake for 30 minutes or until nicely browned. Meanwhile make the syrup which needs to be simmering.

9. When you take the melomakarona out of the oven place them straight into the simmering syrup for 30 second to 2 minutes. Time depends on how much they have baked and how much syrup you would like them to absorb.

Gently remove with a slotted spoon and place on a platter.

10. Garnish with the chopped walnuts. Eat when they are cold. If covered they will keep (not in the fridge) for quite a while.

Recipe by: Dimitra Saita, Maro Kostopoulou

eTwinning project: “Let’s get to know each other”

W h a t ’s y o u r f av o u r i t e r e c i p e ?

Knedle

Σπανακόπιτα

Zupa grzybowa

Παστίτσιο

Chrusciki

Λουκουµάδες

Zurek Polski

Μελοµακάρονα

Paczki

Χωριάτικη σαλάτα

Szarlotka

Κουλουράκια πορτοκαλιού

Rosół Καλή Όρεξη!

Smacznego!