Our Little Cook-book
by: Misia, BoguĹ›, Wojtek, Patryk and Przemek
MENU: Pyry z gzikiem, Rogale Świętomarcińskie, Pyzy z mięsem, Placki ziemniaczane, Szare kluchy,
In this little cook-book, you can find six recipes for traditional dishes from our city – Poznan and region Wielkopolska.
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‘Pyry’ and ‘gzik’ – words in Poznan dialect. That are: potato and cottage cheese. It’s Lenten dish. People in Poznan love this dish, we too!
Photo from: jagodowo.blogerki.pl
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Pyry z gzikiem Ingredients: homogenized cheese, sour cream 12%, thick cream 12 %, salt, pepper, chive. Recipe: Put into a bowl homogenized cheese, sour cream 12% and thick cream 12 %. Mix, add chopped chives, salt and pepper. We eat ‘gzik’ with boiled potatoes.
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‘Rogale Świętomarcińskie’ – St. Martin’s croissants are very popular in Poznan. We eat it on 11th November. If you want to know why St. Martin’s croissants have the shape of a horseshoe, you should read the legend of St. Martin and Valentine baker.
Wojtek’s photo.
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Rogale Świętomarcińskie Ingredients: 1 cup warm milk, 1 tablespoon dry yeast (12g) or 24g of fresh yeast, 1 egg, half a teaspoon of vanilla extract, 3.5 cups of flour, 3 tablespoons sugar, pinch of salt, 225 g of butter at room temperature ( with the 2 tablebspoons subtract the dough ) Recipe: Mix flour with dry yeast (first done with fresh solution - here manual *), add the remaining ingredients and rub between your fingers, at the end by adding 2 tablespoons of melted butter. Knead the dough, very short - only to merge; should remain sticky. Form it into a rectangle wrapped tightly with foil and chill in the refrigerator for about 1 hour. Chilled dough on a pastry board rearrange and roll into a rectangle about 30 x 15 cm, so that the shorter side were up and down. The entire amount of the provision Spread butter evenly over dough (leave 1/2 cm margin around). Fold 1/3 of the dough up, then fold the bottom part so that it covered the deposit (as we give a piece of paper). Glue the edges well and gently roll into a rectangle about 25 x 17 cm, using the flour that is left for dusting. Fold as before, and cool for 45 minutes in a refrigerator. Rolling and folding process repeated 3 times, cooling the dough between rolling out for 30 minutes. After the final rounding, and folded the dough well wrap with plastic wrap and refrigerate for at least 5 hours, preferably overnight. Remove from the refrigerator 20 minutes before making croissants.
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‘Pyzy’ with meat is traditional dish. We often eat it on Sunday. Today people usually buy ‘pyzy’ in shop. Not many people make ‘pyzy’ at home.
Przemek’s photo.
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Pyzy z mięsem Ingredients: • 10 grams of yeast, • 1/3 cup of lukewarm water or milk, • 2 teaspoons of flour (400 grams), • egg, • salt. Recipe: Make the yeast-cake of the listed ingredients. When the cake is well-risen, to knead the cake on the table (on the flour). Roll out the cake. Cut (use glass) circles. Put ‘pyzy’ under dishcloth or towel. Wait about half an hour. Pour the water into the pot. Add salt and ‘pyzy’. You can steam ‘pyzy’. Wait about 10 or 15 minutes. Serve with fried meat and red cabbage or beet. Pour over dark sauce. Good appetite!
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‘Placki ziemniaczane’ – tomato pancakes. Tasty and easy dish for whole family.
Photo from: polskeando.blogspot.com
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Placki ziemniaczane Ingredients: 6 big potatoes, 2 eggs, 4 spoons flour, salt, pepper, oil. Recipe:
Clean and peel potatoes. Grate potatoes. Mix with flour, egg, salt and pepper. Heat the frying pan with oil. Next, fry pancakes.
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Szare kluchy – grey dumplings aren’t very popular, but you can also find that dish on tables in Poznan.
Boguś’s photo.
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Szare kluchy Ingredients: 2 kg of potato, 2 eggs, cup of wheat flour, 35g of bacon. Recipe: Peel the potatoes and grate as potato pancakes. Grated mass put on a clean cotton cloth or cheesecloth and squeeze out all the liquid. Add eggs, imprinted potatoes, wheat flour, salt. Mix everything together. On boiling salted water throw a bucket dumplings, after the departure cook for about 4 minutes.
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Good appetite!
Poznan, 2015