National cookbook

1. National cookbook

2. Powiatowy Zespół Nr 10 Szkół Mechaniczno- Elektrycznych im. Mikołaja Kopernika w Kętach od sierpnia 2011 uczestniczy w wielostronnym Partnerskim Projekcie Szkół w ramach programu Comenius. W projekcie oprócz kęckiego Kopernika uczestniczą szkoły  z Holandii Pax Christi College z Druten oraz I.I.S.Vaglio R z miejscowości Biella we Włoszech.

3. W marcu 2012 odbyło się spotkanie 8 uczniów i 4 nauczycieli z każdej z tych szkół w Holandii.  We wrześniu 2012 w Polsce, a w marcu 2013 kolejnych 10 uczniów i 3 nauczycieli wzięło udział w spotkaniu we  Włoszech. W czasie tych spotkań uczniowie przygotowali wspólnie pięć tradycyjnych potraw z każdego kraju. Powstała też książka kucharska z tymi przepisami.

4. W czasie trwania projektu powstała ogólnonarodowa książka kucharska

5. Dutch kitchen

6. Cabbage stew with smoked sausage

7. Ingredients : • 500 to 600 grams chopped kale • 1 kg of slightly floury potatoes • 50 grams butter • 1 smoked sausage • 2 onions, coarsely chopped • 100 to 150 grams bacon, diced or thicker sliced slices • 1 meat stock cube ( optional) • Black pepper, possibly salt and 2 tablespoons vinegar. Pre-preparation • Peel potatoes and cut into equal pieces, and chop the kale, finely chop the onion and cut the bacon into strips.

8. Preparation • Cooking potatoes and kale – Put the peeled and cut potatoes into even pieces in a large pan. • Add enough water to cover the pieces so they are just covered. Add a stock cube in if you choose so. • Place the kale on to the potatoes and the sausage on top ( of course without packaging). Put the lid on, and bring to a boil. Turn down when the water boils, and let simmer for twenty minutes. Then check whether the potatoes are cooked through with a fork. • Braising bacon and onion – Once potatoes and cabbage are on the stove, put the bacon strips in a thick-bottomed pan ( we just a cast iron pan). It’s not necessary to add fat, but if you want you can add a spoonful of butter or lard with the bacon.

9. Heat over medium heat. If the bacon has rendered add the onions. Stir well, cover with a lid and let braise on low heat for fifteen minutes. The onions will slowly caramelise, the bacon does not burn. At last you cook at a higher heat without a lid and fry bacon andonion, stirring until brown. • Mashing potatoes and kale – When the potatoes are cooked, remove the sausage from the pan. • Drain potatoes and cabbage, but reserving the cooking liquid ( turn one liter size in the sink). Pick a suitable potato masher and mash potatoes and the cabbage coarsely. We do not puree! • Now add as much of cooking liquid so that you get a creamy stew. Stir in with a wooden spatula the onion an d bacon, add considerably pepper, a dab of butter and vinegar.

10. Chicken soup

11. Ingredients : • 1 small onion • 1 thin leek • 1 small carrot • 1 teaspoon black peppercorns • 2 chicken thighs • 1/2 bag of fresh parsley (to 30 g) • Third bag of fresh celery (a 50 g) • 2 sprigs thyme • 1 bay leaf • 1 piece of mace • 50 g of noodles • 1-2 tablespoons lemon juice

12. Preparation: Peel and coarsely chop onion. Leeks cleaning, cutting and washing. Scrape the carrot and cut into slices. Put peppercorns in small bowl and bruise with convex side of spoon. Put chicken thighs in large (soup)saucepan. Vegetables, 3 sprigs parsley, 3 sprigsCelery and thyme on top. Add pepper, bay leavesandmace and add 1 1/2 liters of cold water. Bring bouillon in an open pan to a boil, skimming any foam with slotted spoon. Reduce heat and simmerbroth gently for 2 hours .

13. Take chicken thighs from broth and place on plate. Put clean damp tea towel in strainer . • Strain stock into other pan. Degrease broth, let cool in refrigerator until cold and congealed fat from soup creation. Remove the skin and bones from the chicken thighs and cut the flesh into stripes. • Reheat the bouillon. Dap any excess fat away with paper towels. Add the chicken meat to the soup and reheat gently. Add the noodles, boil noodles in about 10 minutes. Add remaining parsley and celery, finely chopped to soup. Add salt, pepper and lemon juice. • Serve immediately.

14. Sauerkraut casserolewith ground beef, pineapple and cheese

15. Ingredients : • 300 grams (wine) sauerkraut • 300 grams minced meat • 2 shallots • 3 tablespoons cremefraiche • 3 teaspoon chili powder • 200 grams of mushrooms • 1 1/2 teaspoon caraway seeds • salt and pepper • 150 grams grated cheese • potatoes for mashed potatoes, amount to taste (usually about 300 grams) • butter • Pint of canned pineapple • possibly breadcrumbs Pre preparation: • Preheat the oven for about fifteen minutes on 200 degrees.

16. Preparation: • Peel the potatoes and make a fluffy mashed potatoes with butter, milk and some pepper. • Chop the onion. • Put the sauerkraut in a colander, mix it with the sour cream mixture and place it at the bottom of a buttered baking dish. Fry the minced meat in the skillet with the mushrooms , add salt and pepper and add the chopped onion. Let this bake for a while. Add also the caraway seeds and chili powder.

17. Let drain the pineapple and cut the pineapple into small pieces • Put the meat mixture to the sauerkraut mixture with the pineapple. Sprinkle grated cheese over it. • Finally, put the potato mash on top, cover this with the rest of the grated cheese, and with the breadcrumbs. The breadcrumbs is not necessary but ensures a golden crust. • Slide the baking dish in the middle of the oven. Allow the dish to bake for forty minutes in the oven.

18. Dutch cheese straws (Kaasstengels)

19. Ingredients : • Ready-rolled puff pastry • 1 egg, beaten • Aged Gouda (or use Parmigiano-Reggiano), grated • Sea salt or flaked crystal salt & freshly milled black pepper

20. Preparation: • Preheat the oven to 390 degrees F (200 degrees C). Take the ready-rolled puff pastry out of the freezer and allow to thaw for 10 minutes on a clean work surface. • Line a cookie sheet with parchment paper. • Brush the pastry with beaten egg. Scatter the grated cheese over the pastry and season with salt and pepper. Cut into strips of approximately 1/2"-3/4" (approx. 1-2 cm) by about 6" (approx. 15 cm). Now twist the ends of the pastry strips in opposite directions to create a spiral effect. Place on the cookie sheet, leaving 1/4" (1/2 cm) between them and bake for 20 minutes or until golden brown.

21. Variation tips : • Add your favorite herbs, such as freshly chopped thyme or rosemary. • Try adding dried chili-, onion- or garlic flakes for some more punch. • Add texture and flavor with sesame-, poppy-, caraway or cumin seeds. • Go the sweet route, with sugar & cinnamon or chocolate sprinkles (leaving out the cheese and salt & pepper, obviously)

22. Pancakes

23. Ingredients : • 250 g flour (self raising may be) • 2 eggs • 1 packet of vanilla sugar • 1 teaspoon salt • 500 ml of whole milk • 1 tablespoon (+ / - 20 ml) corn germ oil • Batter

24. Preparation • Put the flour into a bowl with tall sides so you can easily mix. A jug of 1 (L) with spout is suitable. • Add the 2 eggs, vanilla sugar, salt and half the milk. • Start mixing and gradually add the remaining milk. • Lastly, add one tablespoon of corn germ oil. • Mix a little further until the batter is pretty homogeneous.

25. The baking • Preferably use a pan with low edge and an anti-adhesive layer. • Set the skillet over medium heat and add a dash of corn germ oil in the pan. • Divide the oil. At the time when the oil starts to "waves" the pan is hot enough, pour the batter into the pan. • Pour the batter evenly in the middle of the pan until the batter is 2 cm from the edge of the pot. Then lift thepan so the batter reaches one side of the edge of the pan. Do this in all directions so that the entire bottom of the pan is covered with batter. • Leave the pan on the fire until the batter is dry. • Turn the pancake. • Let this side bake for about one minute. • The pancake is ready.

26. Bacon Pancakes : • If you like bacon into the pancake, put in the butter the bacon and fry until they are cooked to your taste, then pour the batter on top. • Pancakes usually aren’t eaten dry and often topped with sugar syrup or powdered sugar. Try applesauce,chocolate, apple syrup, jam or peanut butter. Apple Pancake : • Grate an apple or make thin slices, possibly sprinkle some cinnamon over the grated apple or apple slices. Add as soon as possible after you've batter into the pan to distribute evenly over the batter.

27. BananaPancake: • Peel a banana and slice the banana in the length or crosswise in thin slices (a cold banana can cut with a coarse cheese grater). Place the banana before or after pouring the batter into the pan. Cheese Pancakes: • Fried: Grate or scrape cheese and put it on the divided batter into the pan. Note that it does not burn. You can also add the cheese into the batter dipping to prevent burns. • Rendered: Add cheese slices and place them on one half of the pancake after you've turned. Fold the pancake in half, and cook both sides until the cheese is melted. Result: a light crispy pancake with melted cheese in between. Raisin Pancakes • Sprinkle some raisins in the batter into the pan. Chocolate Pancakes: • Grate a bar of chocolate (optional) and sprinkle over the batter into the pan.

28. Vlaflip with Rhubarb

29. Ingredients : • 250 grams of rhubarb • 1/2 dl. apple juice • 3 tablespoons cherry jam • 4 dl. yogurt • 2 tablespoons fine white sugar • 4 dl. Custard (ready to go). • 4 lady fingers

30. Preparation: • Wash rhubarb and cut into small pieces. In a saucepan bring the rhubarb and apple juice to a boil for about 5 minutes cook. Take off fire and add cherry jam. Stir and then let cool. Mix in measuring cup yogurt and fine white sugar. Pour in 4 tall glasses 2 tablespoons of rhubarb compote. • Add yogurt mixture on top. Make layers by adding half of the rhubarb compote and the custard on top. • Put as the top layer the rest of the rhubarb compote. Serving tips : • Garnish with a lady finger.

31. Apple flaps

32. Ingredients : • 1 apple (Jonagold) • 5 slices of puff pastry (frozen) • 1 vanilla sugar • table sugar • 1 egg

33. Preparation: • Lay the puff pastry on the counter top to thaw. Preheat the oven to 225 degrees. • Cut the apple into very small pieces (without skin) and mix in a bowl with the vanilla sugar and a tablespoon of table sugar. • Cut the puff pastry in half so that there are 2 triangles. Put in the center of each triangle a bit of apple mixture. Not too much otherwise the dough will not close properly. • Connect the dots to create a small triangle .

34. Press the edges with a fork close together. • Place the apple flaps on a baking sheet lined with parchment paper. • Brush the apple flaps with the beaten egg and then sprinkle with a little table sugar. • Put the whole in the middle of the oven for about 15 minutes until golden brown. • If necessary, they can still be made smaller. Cut the triangles of puff pastry into 2 pieces again

35. Polishcuisine

36. Porkchop(Kotlet schabowy)

37. Ingredients : • 4 medium-sized pork chops • salt and pepper • 25g plain flour • 1 egg, beaten • 25g breadcrumbs • oil/butter for frying

38. Directions : Beat out the pork chops until fairly thin. Season with salt and pepper. Set aside. On separate plates, pour flour, egg and breadcrumbs. Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. finally press the chops on to the breadcrumbs, ensuring even coating. Heat sufficient oil/butter in a large frying pan. When very hot, add the pork and cook over high heat for 5 minutes on each side. Lower heat and cook for another few minutes until golden.

39. Fried popatos

40. Ingredients : • 3-4 potatoes • 1/4 cup oil, approximately • salt and pepper • Heat oil, add potatoes that have been washed and thinly sliced. Cook for 10-15 minutes. Salt and pepper to taste. Cover and cook until done, uncover and brown.

41. Polish style cabbage

42. Ingredients: • 1 lg. head of cabbage, shredded • 1/2 lb. bacon, not too lean • 1/4 c. butter • 1 onion, chopped • 1 lg. can or bag of sauerkraut, drained and rinsed well • 1 tbsp. salt • 1/2 tsp. pepper • Pinch of sugar

43. Directions : Fry bacon until crisp. Remove bacon but leave fat. Addbutter. When melted, add onion and cabbage. Stir and fry until lightly browned. Addrest of ingredients. Cover andfry for 15 minutes, or until cabbage is tender.

44. White Borscht

45. Ingredients : • 1/2 lb. soup vegetables (carrot, parsnip, celery root, leek) • 1/2 lb. kielbasa • 1 lb. potatoes • 2 c. ryemeal sour • 1 rounded T. flour • garlic clove • salt

46. Recipte : Cook a bouillon from soup vegetables and 6 c. water. Shortly before straining, add the sausage. Peel potatoes, cut into large cubes and cook in boiling lightly salted bouillon. Mix flour with a few T. water, add to the bouillon along with the ryemeal sour, sliced sausage, and garlic crushed with salt, and bring the soup to a boil. Serve with hard boiled eggs.

47. Ryemeal sour: Mix 3/4 cup rye flour with 2 c. pre-boiled warm water. Pour into a jar or crockery bowl, cover with cheesecloth and let stand in a warm place for 4-5 days.

48. Dumplings

49. Ingredients :1. Dough for dumplings:-300 g of flour,-200 ml of warm, boiled water (pour the water gradually to the dough),2. Stuffing:-300 grams of cooked potatoes,-150 g cottage cheese,-1 medium onion, finely sliced and strangled in the oil,-spices: salt and pepper,3. Additions (what you prefer):-cream,-dill,-fried chopped onion.

50. Directions : At the middle of a pastry board give flour and slowly pour a water. Knead soft dough and when you stop, it shouldn't  stick to your hands. Move it to a bowl, cover with a damp cloth because dough can't be dry. Next grind potatoes in a food processor sprinkle spices and mix with cottage cheese. Then pin out thin dough and cut off circles by means of glass. Put stuffing on the circles of dough ( so as to can the dumplings can be easily to glue).  Next put on  pastry board which is lightly dusted with flour. In a big pot boil water with salt and throw couple of dumplings and boil them a few minutes ( maximum of 5 minutes ). Serve with fried chopped onion or sour cream with dill. Bon appetit!