Nowe zadanie dotyczące EXERCISE!!!

Pierwsze zadanie to informacje o krajach partnerskich

Malta: Jagoda Gurek i Gosia Zych

Włochy: Marlena Jarosińska i Weronika Bednarska

Belgia: Karolina Pickering i Julia Świątkiewicz

Holandia: Patryk Grzegorczyk

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Do zobaczenia!

Polish recipes

Na ostatnich zajęciach zajmowaliśmy się tworzeniem polskich tradycyjnych przepisaow, tak aby nasi koledzy zzagranicy mogli sprobować coś wybrać i przyrządzić w domu.

Oto niektóre rezultaty:


Klaudia Bury:




dough:

-1 kg of flour

-hot water

the filling:

-2 kg potatoes


-500 g of white cheese

-1 large onion

-fat for frying

-salt and pepper



Boil the potatoes in salted water, mash thoroughly with a special cheese potato Squezze them (best to do this, as the potatoes are still slightly warm, smooth mass uprising and then it will be easier filling can be formed into pancakes). Chop the onion and brown it in a frying pan. Stir in cottage cheese and potatoes.



Julia Świątkiewicz

Broth

 

 

INGREDIENTS:

     fresh chicken
     celery
     1 large carrot
     1 - 2 parsley root
     parsley
     time piece
     1 onion, chopped
     outer cabbage leaves
     3 bay leaves
     5 grains English herb

     pepper
     salt

     grains taste

PREPARATION:

 

A pot of cold water, put washed chicken and begin to cook over low heat, when sailed "scum" (cut of meat protein) collect them best with a slotted spoon, once we cease to flow and clear water, throw the whole onion tanned before the fire, bay leaf , allspice, broth and chopped carrots along into 4 parts (never rubs the vegetable broth), parsley root, leek piece, peeled celery, cabbage leaf, when it starts to boil add the pepper and seeds taste, cook for about 45 minutes on a very simmer careful not begun with a cook for turbidity. Serve with noodles sprinkled with parsley. It is tasty :)

 

 

 

Patryk Grzegorczyk:

Borsch

Components:

3 medium beets
a bunch of carrots (see vegetable broth)
after 3 bay leaves, allspice seeds and pepper
3 cloves of garlic
1 tablespoon dried marjoram
2 tablespoons lemon juice
salt and pepper
a bottle of wine

Preparation:

Wash vegetables for soup and peel. Throw into the pot along with the bay leaves, herb seeds and peppercorns and garlic cloves and marjoram. Add peeled and cut in half, sugar and cook over low heat, covered, about 2 hours. Season to taste with salt and pepper and lemon juice, or add 1 tablespoon of dried spices, chopped vegetables and half of a bottle of wine. Boil for a moment. Remove from heat, cool slightly and add the grated raw beetroot on a grater to obtain a deep red color. Reheat before serving, but do not boil. Pour through a sieve. Serve in deep plates of ravioli.