National cookboo

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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.

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.

W czasie trwania projektupowstała

ogólnonarodowaksiążka

kucharska

Dutch kitchen

Cabbage stew with smoked sausage

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.

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.

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.

Chicken soup

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

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 sprigs Celery and thyme on top.

Add pepper, bay leavesand mace 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 simmer broth gently for

2 hours .

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.

Sauerkraut casserole with ground beef,

pineapple and cheese

Ingredients : 300 grams (wine) sauerkraut 300 grams minced meat 2 shallots 3 tablespoons creme fraiche 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.

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.

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.

Dutch cheese straws

(Kaasstengels)

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

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.

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)

Pancakes

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

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.

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 the pan 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.

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.

Banana Pancake: 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.

Vlaflip with Rhubarb

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

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.

Apple flaps

Ingredients :

1 apple (Jonagold) 5 slices of puff pastry (frozen) 1 vanilla sugar table sugar 1 egg

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 .

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

Polish cuisine

Pork chop (Kotlet

schabowy)

Ingredients :

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

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.

Fried popatos

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.

Polish style cabbage

Ingredients :

1 lg. head of cabbage, shredded1/2 lb. bacon, not too lean1/4 c. butter1 onion, chopped1 lg. can or bag of sauerkraut, drained and

rinsed well1 tbsp. salt1/2 tsp. pepperPinch of sugar

Directions :

Fry bacon until crisp. Remove bacon but leave fat. Add butter. When melted, add onion and cabbage. Stir and fry until lightly browned. Add rest of ingredients. Cover and fry for 15 minutes, or until cabbage is tender.

White Borscht

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

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.

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.

Dumplings

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.

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!

Jelly & Whipped Cream

Ingredients :

1 - large box of gelatin mix (your flavor choice - I recommend Strawberry or Raspberry)

1 - tub of light whipped cream

 

Directions :

Make jelly as directed on box. Put in fridge to let the jelly set. Oncethe jelly has started to set take the jelly Out of the fridge. Place entire tub of whipped cream in jelly. Beat with mixer on low until everything is mixed together. Put back in fridge until the jelly is completely set.

Italian cuisine

Spaghetti bolognese

Ingredients :

2 spoonful of butter (40g)500g spaghetti 80 gramme of bacon 2 onions *1 spoonful of salt 1 carrot 300g of mince 40g of tomato puree 1/2 l water 1/8 l cream salt and peppe

Beef Braised in Barolo:

Brasato al Barolo

Ingredients :

1/4 cup olive oil 1 (3-pound) boneless beef chuck roast, patted dry 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped pancetta or bacon 2 cups chopped yellow onions 1 cup chopped carrots 1 cup chopped celery 1 tablespoon minced garlic 1/2 bottles Barolo, or other dry Piedmont red wine, such as Dolcetto or

Barbera 2 to 4 cups beef stock 4 whole cloves 2 sprigs rosemary 2 bay leaves 1 cinnamon stick 1/4 cup chopped fresh parsley, for garnish

Directions :

In a large Dutch oven, heat the oil over medium-high heat. Sprinkle beef with salt and pepper. Add the beef and cook, turning, to brown on all sides. Remove from the pan. To the fat in the pan, add the pancetta and cook until browned, about 3 minutes. Add the onions, carrots, and celery and cook until caramelized, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Return the beef to the pan and add the wine, 2 cups of the stock, whole cloves, rosemary, bay leaves and cinnamon stick. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the meat is tender, 2 1/2 to 3 hours, occasionally turning the meat and skimming any foam that forms on the surface.

Add the remaining 2 cups of stock, as needed, to keep the meat covered with liquid.

Remove the meat from the pan and tent with foil to keep warm.

Strain the sauce into a saucepan and place over high heat. Cook until the sauce is reduced to a consistency thick enough to coat the back of a spoon, about 10 minutes. Adjust the seasoning to taste.

Thinly slice the beef across the grain into 1/4-inch thick slices. Serve the beef ladled with the sauce. Garnish with parsley and serve.

Risotto con fungi

Ingredients :

320 grams of rice400 grams of mushrooms1 liter of broth1 onion 3 tablespoons of oilbutter, pepper, salt

Directions : In a saucepan, heat a tablespoon of oil and a

konb of butter, add the sliced mushrooms and pepper and cook covered over low heat. Heat two tablespoons of olive oil with a knob of butter, add finely chopped onion, stir and after a few minutes, add rice. Stir, pour a ladle of hot broth, let soak and cook the risotto adding the ladle of hot broth at a time. Ten minutes after the start of cooking rice, add one third of the mushrooms, stir gently. Remove from heat, stir in the rice with little butter, pour it in a dish and in the center put the rest of the mushrooms.

Polenta

To prepare a good „polenta” you must use the proportion of one liter of water for every 300 grams of corn flour if you want it very compact, 250 grams for the average to a very soft polenta. The salt should be in the proportion of 12 grams per liter of water. 500 grams of „polenta” is enough for 4-6 people. Some people, of each liter of water, add a tablespoon of extra virgin olive oil to make it more tasty.

To cook the polenta, you should bring salted water to boil and stirring flour to rain continuoisly to avoid lumps.

It is recommended when cooking always keep boiling salted water to add to the mix if this would be too compact.

The cooking times are a minimum of 45 minutes, preferably holding it over a fire for at least one hour. Remember that the polenta does not overcook and more is on the fire, the more good and pleassant it will become.

Tiramisu

Ingredients ( 6 portions) :

6 eggs500g Marscapone150 g sugar330g of biscuits type Savoyords¾ of coffee50g liqueur to taste. Cocoa powder

Directions : In a bowl, whisk the egg yolks with the sugar

until creamy and frothy swells. Add Marscapone, liqueur, and mix well. Gently incorporate the egg whites until stiff. In a pie dish stir lightly sweetened coffee with liqueur. In a small baking dish spread a layer of cream on top of this and formed a layer of Savoyards dipped in coffee. Cover with another layer of cream and then continue with Savoyards to end with the cream. Refrigerate for at least two hours. Just before serving, sprinkle the surface of tiramisu with cocoa powder.