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  • 1. Authors: Jagoda, Anya, Mateusz, IrminkaTeacher: Monika Walkowiak
  • 2. Hello, my nameis JagodaEng. – berry .I do lovedumplings.
  • 3.  „Pierogi” are served in a variety forms andtaste. In Poland „pierogi” are often filled with freshwhite cheese, boiled and minced potatoesand onions. This typ is called "pierogi ruskie"- Ruthenian dumplings. There are also „pierogi” filled with mincedmeat, mushrooms and cabbage or for dessertany assortments of fruits - various berries:stawberries or blueberries.
  • 4. We traditionally prepare twotypes of pierogi forChristmas Eve supper –onekind is filled withSauerkraut and driedmushrooms,another-Small uszka filled only withdried mushrooms .
  • 5. GOŁĄBKI ang.”Pigeons” are not only birdsbut also our Polish Food. We make themwith meat and rice or buckwheat andmushrooms(the latter rather serve as adish on Chrismas Eve). First,let’s get outthe cabbage leaves in boiling water, thenfill stuffing(shown above),pour tomatosauce and baked in the over.BON APPETIT:)))
  • 6. Pierniczki are Polish gingerbreadcookies. The Polish city of Torun, hasbeen famous for it’s gingerbreadcookies and cakes - piernik - since theMiddle Ages. Chocolate-glazed, heart-shaped pierniczki are passed out tochildren on Dec. 6 by Święty Mikołaj -St. Nicholas.Store in an airtight jar and glaze justbefore serving.
  • 7. Ingredients:2 large eggs1 cup sugar1 teaspoon cinnamon1 teaspoon ginger1/2 teaspoon cloves1 teaspoon baking soda dissolved in 3 tablespoons water1 cup honey3 cups all-purpose flour.Chocolate Glaze (optional):4 ounces chopped semisweet chocolate4 ounces butter1 tablespoon water
  • 8. Preparation:1. In a large bowl, beat eggs with sugar until light and lemon-colored. Add the spices, baking soda-water mixture andhoney. Mix well. Add flour gradually and mix until a stiff doughforms. Shape into a ball, wrap in plastic and let it rest for 30minutes.2. Heat oven to 400 degrees. On paper cut to fit your bakingpans, roll the dough to a 1/4-inch thickness. Cut into whatevershape you desire. Lift the parchment paper by opposite cornersand place on the baking pans. See these steps for rolling andcutting gingerbread.3. Bake for 10 minutes or until lightly brown around the edges.Let cool completely before storing in an airtight container. Itsbest to ice or glaze these cookies right before serving.4. To make the glaze, combine all the ingredients in amicrowaveable bowl and nuke for 20 seconds at a time untilalmost completely melted. Stir until smooth. Use immediately.
  • 9. Polish Rye Soup - The traditional Polish soupwith a sour taste, which comes fromfermentation of rye flour and bread crusts.Żurek soup is especially eaten during theEaster holidays. To serve it like the Polishdo, hollow out a round loaf of bread and pourżurek in it,. This soup is often accompaniedwith hard-boiled eggs, a roll, and polishsausage, usually a white sausage.
  • 10. THE END
  • 11. links to images http://w-spodnicy.ofeminin.pl/Tekst/Przysmaki/527064,1,Przetwory-z-ogorkow--przepis-na-przetwory-z-ogorkow.html http://commons.wikimedia.org/wiki/File:Pierogi_frying.jpg http://kuchnianiewyszukana.blogspot.com/2012/10/goabki.html http://slodkiezakupy.blogspot.com/2011/10/pieknie-lukrowane-pierniczki.html