2. Polish recipes
Pierogi (Polish Dumplings)
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the
onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for
an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion,
and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with
salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the
flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.
Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half,
then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the
edges with water, fold over, and press together with a fork to seal. Repeat procedure with the
remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or
until pierogi float to the top. Remove with a slotted spoon.
7. Polish, stuffed cabbage rolls)
• 1 whole head cabbage,
about 4 pounds
• 1 large onion, chopped
• 2 tablespoons butter
• 1 pound ground beef
• 1/2 pound ground pork
• 1 1/2 cups cooked rice
• 1 teaspoon finely chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef stock
• Sour cream for garnish (optional)
1. Heat oven to 350 degrees.
2. Remove core from cabbage. Place whole head in a large pot filled
salted water. Cover and cook 3 minutes, or until softened enough to
individual leaves. You will need about 18 leaves.
3. When leaves are cool enough to handle, use a paring knife to cut
thick center stem from each leaf, without cutting all the way through.
4. Chop the remaining cabbage and place it in the bottom of a casserole
5. Saute the chopped onion in butter in a large frying pan until tender,
and let it cool.
6. Mix cooled onions with beef, pork, rice, garlic, salt and black pepper
well combined. Don't overmix or the meat will become tough.
7. Place about 1/2 cup of meat on each cabbage leaf. Roll away from
encase the meat. Flip the right side of the leaf to the middle, then flip
side. You will have something that looks like an envelope. Once again,
9. 8. Place the cabbage rolls on top of the chopped cabbage
casserole dish or Dutch oven, seasoning each layer
and pepper. Pour beef stock over rolls, cover and place
oven. Bake for 1 hour or until cabbage is tender and
9. Serve with pan juices and a drizzle of sour cream, or
pan juices with sour cream and ladle it over the
10. Cabbage rolls freeze well before or after cooking, and
be made in a slow cooker (see your manufacturer's
11. Polish Hunter's Stew Recipe - Bigos
• 1 cup pitted prunes
• 1/2 ounce dried Polish or porcini mushrooms
• 2 cups boiling water
• 1 tablespoon bacon drippings or vegetable oil
• 1 medium onion, chopped
• 1 small head fresh cabbage, chopped
• 1 pound sauerkraut, rinsed well and drained
• 1/2 pound smoked Polish sausage, cut into 1-inch pieces
• 1/2 pound cooked fresh Polish sausage, cut into 1-inch
• 1 pound leftover boneless meat, cut into 1-inch pieces
• 3 large tomatoes, peeled and chopped
• 1 cup dry red wine, preferably Madeira
• 1 bay leaf
• Salt and black pepper to taste
1. Place prunes and dried mushrooms in a medium bowl. Pour over
and let steep for 30 minutes or until mushrooms have softened. You may
the mushrooms and prunes, but leaving them whole makes for a
Set aside with soaking liquid.
2. Meanwhile, in a Dutch oven or large pot with a lid, saute onion
and fresh cabbage in bacon drippings or vegetable oil. When
cabbage has collapsed by half, add sauerkraut, meats, tomatoes,
wine, bay leaf and reserved mushrooms and prunes and their
soaking liquid, being careful not to pour off the sediment in the
bottom of the bowl.
3. Mix well and bring to a boil over medium heat. Lower heat to low and
covered for 1 1/2 hours, stirring occasionally and adding liquid as
4. When ready to serve, remove bay leaf and any bones from meats.
heated bowls and garnish with a piece of "frisee" or other fancy greens
15. Pumpkin soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil,
reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for
another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and
garnish with fresh parsley.
2 whole eggs
Pinch of salt
½ small spoon oregano. Stir these ingredients.
Glass of milk on a summery heat, add a tablespoon of flour, a pinch of salt, 1/3
cube of yeast and allow to double in volume. Then stir in the eggs, add flour ...
(dough should be such as pancakes)
( batter will be more dense than pancake)
Prepared to spend on baking sheet and put into the oven for a while (10 - 15
minutes, until it is hard), then remove and spread with tomato puree, add the
mushrooms, sausage, cheese ... (who likes what) and even put in the oven for 10
- 20 min.
17. Nut cheesecake
60 grams of curd
30dag icing sugar
Spoon flour peanuts.
Spoon pr. to seal.
½ cube of margarine
10 grams of ground walnuts
½ cube of margarine
After ½ cups potato flour and wheat flour
Spoon pr. baking
6 tablespoons granulated sugar
2 vanilla cream cheese
1. The curd: Grind margarine with sugar. Grating add the egg yolks,
cheese, flour, baking powder and raisins. Proteins Whip and mix with
ground. We put on the plaque bake 30 minutes. The 180C
2. Dough: Melt margarine and cool down. Proteins Whip, pour sugar.
add the egg yolks and flour powder. Stir in nuts and margarine. Bake
minutes. In tem.180 C.
3. Cream: Mix the butter with the sugar and serkami
4. Dough are cut across. The lower part of the smear cream ½. We put
cake, smear the rest of the cream. Cover with second pie. Pour
19. English recipes
Steak and Kidney Pie
For the filling
• 200g lamb's kidneys, halved
• 1 tbsp rapeseed oil
• 2 medium onions, chopped
• 2 bay leaves
• 4 thyme sprigs
• 600g lean stewing steaks, cut into chunks
• 100ml red wine
• 2 tsp tomato purée
• 1 tsp English mustard powder
• 2 tbsp plain flour
• 1 large carrot, chopped
• 4 flat mushrooms, quartered or halved if
• 3 tbsp chopped parsley
20. For the pastry
• 140g plain flour, plus extra for
• 1 tsp thyme leaves (optional)
• 25g very cold (or frozen) butter
• 4 tbsp 2% fat Greek yogurt
• 2 tbsp extra-virgin olive oil
1. Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the
runs clear, then chop them into small pieces. Heat the oil in a large saucepan or deep sauté
the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions
golden, stirring often. Put the kettle on.
2. Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn
heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat
mins until reduced and absorbed into the meat. Stir in the tomato purée and mustard powder.
the flour, stirring, then stir for a couple of mins. Pour in 400ml boiling water and continue
until the mixture starts to boil and is thickened. Tip in the carrot and both mushrooms, reduce
21. 3. Remove from the heat and remove the bay leaves and thyme sprigs. Stir in the parsley,
taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre
or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
4. While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl.
the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of
and a good grinding of black pepper. Using a round-bladed knife, mix together with 2 tsp
water, then gently gather together with your hands to form a dough. Remove from the bowl
knead briefly until smooth.
5. Roll out the pastry on a lightly floured surface so it’s slightly bigger than the top of the pie
Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the
of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings
out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the
a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.
22. Herby Toad in the Hole
• 140g plain flour
• 3 eggs
• 300ml milk
• 2 tsp Dijon mustard
• 2 tbsp vegetable oil
• 8 Cumberland sausages
• 8 sage leaves
• 4 rosemary sprigs
1. Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk,
some salt and pepper, blitz until smooth, then leave to rest for 30 mins.
2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all
sides and bottom, then place in the oven. When the roasting tin is very hot and smoking,
sausages inside, evenly spread out, and cook for 5 mins.
3. Give the rested batter a stir and pour into the really hot tin – take care as it may spit.
sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not
24. Take a piece of dough.
Place it on a floured surface
and, using 2 fingers, squash
Flip the dough over and
press around the sides again.
25. Toss the dough from hand to
hand to stretch it.
Then press it into a lightly
27. Spread mozzarella cheese evenly over the
Spread the tomato paste over the
dough by tapping the pan.
Bake in a hot oven (371degrees) for 4 minutes.
Remove from oven and place a basil leaf in the
middle of the pizza.
28. You can add other ingredients to pizzas.
We looked at, smelt and tasted all of these:
29. Swedish recipes
2/3 C. packed brown sugar 3/4 tsp. baking soda
2/3 C. molasses 2/3 C butter
1 tsp. ground ginger 1 egg
1/2 tsp. ground cloves 3 1/2 C. flour
1 tsp. cinnamon
30. Heat brown sugar, molasses, and spices just to boiling. Remove from
heat, add baking soda and stir. Add butter and stir until melted. Pour into
mixing bowl and cool. Add beaten egg and mix.
Add flour one cup at a time. Knead on a floured surface for 1-2 minutes,
then wrap in plastic wrap and chill until firm - at least one hour. Roll out on
a floured surface to about 1/8 inch thickness and cut into desired shapes.
Bake on greased or parchment paper lined sheets at 325 degrees for 8-10
Cool on a rack. Decorate with icing if desired. Makes 4-5 dozen cookies.
Store in tightly covered container - the cookies improve with age.
(Legend says put a pepparkor in the palm of your hand, make a wish, and
tap it with one finger. If it breaks into three pieces, your wish will come
31. Swedish Almond Yummies
1 1/2 C flour
1 C white sugar
2 tsp. almond extract
1/4 C sliced almonds
Blend flour and sugar. Add eggs and
almond extract and mix well. Roll dough
into 1 inch balls and place on cookie sheet.
Top each with an almond slice and bake for
8-10 minutes at 350 degrees until golden
brown. Makes 2 dozen cookies.
32. Raggmunk ( a potato pancake )
90 g (3 ¼ oz) wheat flour
300 ml (1½ cup) milk
2 tsp salt
800 g (28 oz) potatoes
50 g (2 oz) butter
400–500 g (14–18 oz) salt pork
raw stirred lingonberries
Make a pancake batter using the egg, flour and milk. Add salt. Peel
the potatoes and grate them. Mix in, then fry small patties of the
potato pancake batter in butter until golden brown on both sides. Fry
the pork until crunchy. Serve with raw stirred lingonberries.
33. Gravad lax ( dill-cured salmon )
750 g (26 oz) fresh salmon filet with skin on
85 g (3 ¼ oz) sugar
120 g (4 oz) salt
8 tbs chopped dill
1 tsp crushed white pepper
2 tbs mild Swedish mustard
1 tsp Dijon mustard
2 tbs sugar
1½ tbs red wine vinegar
salt, white pepper
200 ml (1 cup) oil (not olive oil)
To minimize the risk connected with eating raw fish, you might want to
freeze the salmon before preparing it. When defrosted, scale the
salmon and remove the small bones, but leave the skin on. Make a
few cuts in the skin so the marinade will penetrate from below. Mix
salt, sugar and pepper and sprinkle it beneath and on top of the
salmon filet along with plenty of dill. Place a weighted cutting board on
top of the salmon filet and let it marinate at room temperature for 2–4
hours. Then refrigerate for 24−48 hours, turning the salmon filet a few
times. Rinse the salmon in cold water. Cut into thin slices without
getting too close to the skin, so the dark salmon is included.
Gravlax sauce is served alongside the dill-cured salmon. Mix the
mustard, sugar and vinegar and season with salt and fresh-ground
pepper. Stir vigorously, while pouring on the oil in a steady, thin
stream. When the sauce has attained a mayonnaise-like consistency,
stir in the chopped dill.