Polish kitchen is Great

Style Polish Herring

Administrator — Sat, 30 Aug 2008 20:04:53 +0000

Soak 4 fine salt herring in cold water for 24 hours, changing the water several times while soaking. Remove skin, milt, cut the tail and head are divided into fillets and remove the bones. Arrange the fillets layered in a glass jar. Between the layers place very thin slices of onions 2, 10 peppercorns, 6 grains of pepper from Jamaica, a bay leaf broken into several parts, 5 slices of lemon without the rind or wells. Mix ½ pint cream with the juice of 3 lemons great. Do not sauce salt. Pour over the net into the pot (shake the pot to cover the fillets evenly. Couverts Place pot in a cool place. Ready to eat in 24 hours. Potatoes in the oven are served with herring.

polish rugelach

Administrator — Mon, 21 Jan 2008 15:54:23 +0000

This cookie is popular in most countries of Eastern Europe. It offers a pastry and, in this rendition, a delicious not too sweet cranberry and walnut filling. The cookies are formed by winding triangles of dough into small croissants.

What we need?
For the dough:
1 cup (2 sticks) unsalted butter, at room temperature
1 8-oz package * Neufchatel cheese, room temperature
1 / 2 cup sugar
2 3 / 4 cups all-purpose flour
1 teaspoon salt

For filling:
3 / 4 cup sugar
2 / 3 cup (3 1 / 2 ounces) dried cranberries, finely chopped
2 / 3 cup (2 3 / 4 oz) of finely chopped toasted walnuts
1 / 2 cup (1 stick) unsalted butter, melted
2 teaspoons cinnamon
1 teaspoon allspice ground

1 large egg, beaten to blend
Additional sugar

How it’s done?

Make the dough:
Using an electric mixer, beat butter and cheese in a large bowl until light. Add sugar, beat until fluffy. Mix the flour and salt. Gather dough into ball and knead gently until smooth. Divide dough in
8 equal pieces. Gather in each ball, flatten into disks. Wrap in plastic and refrigerate 1 hour. (Maybe 1 day ahead. Keep refrigerated. Let soften slightly before rolling.)

For filling:
Combine 3 / 4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in a small bowl to blend. Set aside.

The rack in center position and preheat oven to 350 ° F. Place 1 disk of dough on floured work surface (7 keep other disks of dough in the refrigerator). Roll out the dough to 8 inches round. Spread 3 tablespoons of filling rounder, leaving 1/2-inch border. Cut round into 8 wedges. Starting wide end of each wedge, roll up carefully and completely to the end. Place cookies, tip pointing down, on ungreased baking sheet and form into croissants. Repeat with 3 other discs of dough and filling. Brush with the egg cookies. Sprinkle with additional sugar. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 discs, filling, eggs and sugar. (Maybe in the future. Store in an airtight container at room temperature up to 1 week or freeze up to 1 month.)

Faworki (Chrust)

Administrator — Fri, 28 Sep 2007 21:47:38 +0000

2 cups of flour
2 or 3 egg yolks
Butter soft of 2 TBS
2 sugar TBS of confectioners
1/3 cup of sour cream
1 TBS of the vinegar or the white alcohol of 6%
2 rum TBS
lard or oil to make fry
To mix butter, the egg yolks, sugar and alcohol or the vinegar together. While mixing, to add the flour slowly. To mix the paste. To continue to beat and mix the paste during 15 minutes. So ready, to put it in a basin, cover, and to leave the stand in a fresh place during one hour.
Paste of bearing on the council until it is very slightly. The bands of inch of the cut 2x7, make a slit in the medium and draw an end by it.
In a heat of cooking to the fryer of pan the lard (oil). To examine the oil promptitude, to put a small piece of paste in him, if it comes immediately on the surface which the temperature is exact. To put 4-5 at the same time bands and to cook them with the fryer on the two sides. To leave and place on a paper towel. To sprinkle with sugar of the confectioner.

Cabbage Rolls (Golabki in polish)

Administrator — Mon, 17 Sep 2007 11:41:01 +0000

They are a healthier version of the traditional Polish cabbage bearings. If you do not like the barley, you can employ rice. I make the latter with turkey to reduce the content of grease, but you can employ any chopped meat.

what do we need?

barley of 1 cup 5 chopped meat cups

mushrooms of 2 cups,

half-compartments 1 large onion,

finely chopped marjoram, with the taste salt and pepper,

sauce of soya (optional)

large cabbage 2 tomato sauce of 3 cans (680 ml)

What to do?

1. To make fry onion, add mushroom and spices and the cook until softened.

2. To make cook the barley according to directions’ of package.

3. To mix vegetables fried with raw meat and the cooked barley. If while using, to add sauce of soya to the taste.

4. To boil the whole head of hot water cabbage until the sheets turn transparent and softened. To remove the sheets, a layer at the same time and to balance in addition to hard sector close to the core.

5. To pose the cabbage sheets on the bottom of the dish of lasagne (I employ those which fall of pieces or are too small to roll).

6. To fill sheet with cabbage to fill, be rolled up and the side of seam of place downwards on cabbage leaves in the dish lasagne.

7. If serving the same day, to pour the tomato sauce above the cabbage bearings and to make cook with the furnace with 350F for the minute roughly 40.

8. If making ahead, to make cook with the furnace without tomato sauce with 350F during 20-30 minutes. The day of the portion, pour the tomato sauce above the cabbage bearings and make cook with the furnace during 20 more minutes.

Polish recipe for Bigos;)

Administrator — Wed, 01 Aug 2007 19:03:21 +0000

Polish food is wonderful! On this part of our site you will find recipes for some of the best Polish dishes. As the Polish would say, "Jedzcie, pijcie i popuszczajcie pasa"… "Eat, drink and loosen your belt".

BIGOS (the ragout of the hunter)

The secrecy of Bigos is that it is better because it heated. More than it heated better it becomes. Service with good bread.

ingredients:

4 pounds sauerkraut juice of apple of 1 cup 1 pound pig smoked spareribs of 1 book 1/4 pound bacon tomatos of 1 can (large) 2 cups of water 2 sheets of compartment black pepper salt 4 pounds cabbage veins of blow of axe or pig of spine of pig of 1 book kielbasa smoked of 1 book (sausage) onions of cup of 1/2 (half-compartments) 16 ounces mushrooms (fresh) 1 ounce spreads (dried) 2 soup spoons of flour

How it’s made:

1. Brown pig and spareribs in a large heavy pot. 2. To add the pig smoked with 1 cup of water and to ferment up to 1 a.m. 3. To add sauerkraut and a juice of apple of cup. 4. To cut the cabbage fine and to add to sauerkraut. 5. To add a good number of salt and pepper cover and to ferment 1 hour. 6. To remove the lid and to very keep the pot on a bottom to ferment. 7. In a pan, to make fry bacon to the chips, then émietter in the mixture of sauerkraut. 8. To remove the major part of large bacon and to make fry onions and mushrooms and the flour until them brown just. 9. To mix in the mixture of sauerkraut. 10. The kielbasa of cut in sections are added to the mixture of sauerkraut with tomatos. 11. To bring to boiling, to ferment 30 minutes and to be useful hot.