Top 10<br />Cookbook<br />Ourfavouriterecipes<br />
Polishfood<br />Wash cabbage and chop very finely. Boil in a pot with a gal water until cooked and drain. Boil sauerkraut in a separate pot with 2 cups of water until cooked, drain to a clean container and save the sour water. Wash pork meat and chop in about 1'' squares or so. Heat some vegetable oil on a saucepan and fry the meat until cooked. Cut bacon and kielbasa also in small squares (about 1/3 of the meat chunks size since they won't shrink as much). Peal and finely chop the onion and garlic cloves. Fry bacon, kielbasa, onion and garlic together in a separate pan until golden brown. Combine in a tall pot all precooked ingredients. Add tomato paste, spices, and saved earlier sour water to taste. Some people like it sourer, or some people like it more watery, so feel free to add more fresh or sour water if needed. Mix well and leave to stew for about 1 hour. Taste it... you're good to go. Best served with fresh bread. <br />Bigos<br />Bigos Recipe1/2 medium greencabbage1 liter jar of sauerkraut1 medium can of tomatopaste1/2 lbsbacon1 lbspork1 lbs (Polish) kielbasa1 largeonion2 cloves of freshgarlicpimentobayleafsalt pepper<br />
Pierogi<br />Ingredients<br />SauerkrautFilling:<br />2 tablespoonsbutter<br />1/3 cup choppedonion<br />1 1/2 cupssauerkraut, drained and minced<br />salt and pepper to taste<br /> <br />PotatoFilling:<br />3 tablespoonsbutter<br />1/2 cup choppedonion<br />2 cupscoldmashedpotatoes<br />1 teaspoon salt<br />1 teaspoonwhitepepper<br /> <br />Dough:<br />3 egg<br />1 (8 ounce) containersourcream<br />3 cupsall-purposeflour<br />1/4 teaspoon salt<br />1 tablespoonbakingpowder<br />Directions<br />To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. <br />For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper. <br />To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. <br />Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. <br />Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.<br />
Spanishfood<br />Preparation<br />To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.<br />To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.<br />To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).<br />Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently. <br />Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.<br />Paella<br />Ingredients<br />Broth:<br />3 cups water<br />1 cup drywhitewine<br />1 teaspoon saffronthreads<br />2 (8-ounce) bottlesclamjuice<br />Herb Blend:<br />1 cup choppedfreshparsley<br />1/3 cup freshlemonjuice<br />1 tablespoon olive oil<br />1 teaspoon driedtarragon<br />2 largegarliccloves, minced<br />Paella:<br />1 pound monkfishorother firm whitefishfillets<br />16 unpeeledjumboshrimp (about 1 pound)<br />1 tablespoon olive oil<br />2 cups finelychoppedonion<br />1 cup finelychopped red bellpepper<br />1 cup canneddicedtomatoes, undrained<br />1 teaspoon sweet paprika<br />1/2 teaspoon crushed red pepper<br />3 garliccloves, minced<br />3 cups uncookedArborioriceorothershort-grainrice<br />1 cup frozengreenpeas<br />16 littleneckclams<br />1 (7-ounce) jar slicedpimento, drained<br />2 tablespoons freshlemonjuice<br />
Czech food<br />Palacinky<br />Method:<br />Mix flour with salt<br />Mix egg yolks with sugar and slowly pour this mixture into the salted flour<br />Mix the batter until it looks very smooth<br />Lightly grease a small, non-stick pan and wait until the oil gets hot (med-high)<br />Pour a thin layer of the batter on the pan, using a ladle<br />The hard part: when one side seems to be done (about 2-3 minutes), flip the palacinka using spatula<br />Once palacinkais done, scoop it with your spatula on a plate (Fig.1)<br />spread jam and/or yogurt (or Nutella) all over the palacinka surface<br />Roll it into a tube<br />Top with fresh cut fruit (strawberries, bananas..) and whipped cream<br />Sprinkle with cocoa powder or cinnamon<br />Batter (for about 4 pancakes):<br />2 cups of milk<br />2 egg yolks<br />1 Tbs sugar (leave the sugar part if you are going to <br />make the the salty way)<br />1/4 Tsp salt<br />little over a 1/2 cup of all-purpose flour <br />(= 0.65 cup; or 8-10 Tbs)<br />vegetable oil<br />
Pelmeni<br />Ingredients<br />1 poundgroundBeef<br />1 medium Onion, minced<br />1 tablespoonchoppedfreshdillor 1 tsp. drieddill<br />salt, pepper<br />Pelmeni/Varenikidough<br />White of 1 smallegg, beaten<br />water, Chickenorbeefbroth<br />1/2 cup butter<br />Directions <br />Mix ground Beef, Onion, dill, salt and pepper to taste and enough water, about 1 cup, to make soft mixture. Roll our Pelmeni/Vareniki Dough, 3 or 4 at a time, to 3-inch circles. Place 1-tablespoon filling on each dough round. Brushedges with water. Fold to form half moons, pinch opposite ends to one another to seal. Repeat with remaining balls of dough. Brush pelmeni with beaten egg white. Bring large pot full of salted water to boil. Without crowding, drop pelmeni into boiling water, stirring to prevent sticking, until the pelmeni come to the surface, about 4 - minutes. Remove with slotted spoon. Melt butter over medium heat and drizzle over pelmeni. Or serve pelmeniwith sour cream. Makes 100 pelmeni. <br />
Pastitsio<br />Begin with the Meat Filling: Heat olive oil in a large saute pan. Add ground beef and cook over medium-high heat until pink color disappears, about 5 minutes. Add onions and cook until they are translucent, about 5 minutes more.<br />Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper and allow sauce to simmer over low heat for 10 minutes. While sauce is simmering put water on to boil for pasta.<br />Cook pasta noodles according to package directions and drain well. Rinse noodles in colander under cold water to cool them slightly.<br />Stir in 3 tbsp. breadcrumbs to meat sauce to absorb excess liquid and remove from heat.<br />Melt 1/2 cup butter in pasta pot and return cooked noodles to the pot. Stir in beaten egg whites and 1 cup of grated cheese and toss lightly, being careful not to break the noodles.<br />Brush the bottom and sides of the lasagna pan with olive oil. Layer the bottom with half the pasta noodles and press down so that they are somewhat flat.<br />Bechamel Sauce: Melt butter in a saucepan over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste or roux. Allow the flour/butter mixture to cook for a minute but do not allow it to brown.<br />Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens but does not boil.<br />Remove from heat and stir in beaten egg yolks. Add pinch of nutmeg. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir.<br />Bechamel is thicker than gravy but not quite as thick as pudding. It should be somewhere in between. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon. If the sauce holds a visible line then it is thick enough.<br />Ingredients:<br />1/2 cup olive oil<br />2 lbs. groundbeef(orgroundlamb, or a mixture of both)<br />1 largeyellowonion, chopped<br />1 cup drywhitewine<br />1 14 oz. cantomato puree orsauce<br />3 tbsp. choppedfreshparsley<br />1/2 tsp. groundallspice<br />1 tsp. groundcinnamon<br />1 1/2 cupsgratedParmesancheese(orKefalotyriifavailable)<br />salt and freshlygroundblackpepper to taste<br />3 tbsp. breadcrumbs<br />1 pkg. #2 Macaroni for Pastitsio (500g)- availableat<br />Greek orethnicgroceries. <br />Youcansubstitute 2 lbs. zitiorpenne<br />4 eggwhites (reservetheyolks for bechamelsauce)<br />1/2 cup unsaltedbutter (1 stick)<br />Preparation:<br />This recipe will yield about 24 servings depending upon the size of your pieces. I use a lasagna pan that is roughly 12 x 18 x 3 inches deep.<br />
Bulgarianfood<br />Bulgarianpotatosalad<br />Ingredients for 4:4-5 large potatossalt and pepper to taste2-3 spring onionsjuice of 1/2 a lemonolive oilfresh parsley or dillHow to prepare:Peel and boil the potatos for about 20-25 minutes, drain and leave to cool.In a salad bowl - add the finely chopped spring onions, salt, pepper to taste, the lemon juice and olive oil, and mix gently. Cut the potatos into cubes and add the the salad bowl. Gently mix, sprinkle with parsley or dill if you serve the salad with fish.<br />
Ingredients:3/4 lbleangroundchuck1/2 lbleangroundporkbutt4 cups 1/2-inch cutpeeledpotatocubes1 largeonionfinechop1/3 cup crushedgarlic3 largefreshtomatofinechop4 largeeggs (beaten)1/2 cup feta cheese1 1/2 cup plainyogurt1/2 cup freshchoppedparsley1 Tspfreshchoppedoreganoorchubritza (seenotebelow)3 Tspsflour4 Tspscooking oil1/2 cup choppedgreenonionSalt and pepper to tasteInstructions:1. In a deepskillet, browngroundmeattogetherin oil.2. Addonion, garlic, oregano, salt and pepper, cook for 5 moreminutes.3. Whilethisiscooking, mix eggs, yogurt, feta, and flour,well.4. Mix groundmeat, potato, tomato, parsleytogether.5. Place inbakingdish, and poureggmixtureover top.6. Sprinklegreenonion on top7. Bake for 1-hr coveredat 350 deg.Then 1/2-hr uncovered.8. Letrest for 10 minutesbeforeserving.<br />BulgarianRhodopeanMoussaka<br />
SlovENIANfood<br />Prekmurskagibanica<br />Dough:30 dag flour3 tablespoonslukewarmwater2 tablespoonswine1 tablespoonsugar. salt to taste2 tablespoons oil 2 tablespoonsmeltedbutter for brushingdough<br />Fillings:poppyseedfeeling:40 dag poppyseeds20 dag sugarcinnamon to taste1 cup hot milkApple filling:50 dag apples, grated20 dag sugarcinnamon to taste1 lemonrind, grated1 tablespoonlemonjuiceCottage cheesefilling:50 dag cottage cheese3 dl sourcream1 egg20 dag sugar2 tablesoonsraisins, soakedin rumvanilla to tasteWalnutfilling:50 dag groundwalnuts20 dag sugarcinnamon to tastesourcream<br />
Swedishfood<br />Havreflarn<br />Directions<br />Preheat the oven to 425 degrees F (225 degrees C). <br />Melt the butter, and pour it immediately over the oat-grain. Let the mixture cool down. <br />Add the sugar, the lightly whipped egg, and the ground bitter almond to the oat mixture. Combine the flour with the baking powder, and then stir into the dough. <br />Drop by spoonfuls onto oiled cookie sheets. Since the cookies float out, just put 6 to 8 spoonfuls on each sheet. Bake the cookies in the middle of the oven for about 6 minutes. Remove and cool.<br />Ingredients<br />1/3 cup butter<br />1 1/8 cupsrolledoats<br />2/3 cup whitesugar<br />1 egg<br />5 toastedbitteralmonds, ground<br />1 tablespoonall-purposeflour<br />1 teaspoonbakingpowder<br />
Snowballs- Snobollar<br />Followthesesteps: <br />Meltchocolateinwater on thestoveorinmicrowave. <br />Mix thechocolatewithcoconutflakes and lemonjuice. Seasonwithlemonjuice so thatyougettheflavoryou want. <br />Place doughin a cool place and letitcool for a while - but not as long as thebatter time to solidifycompletely. Thebattershould be slightlysemi-solid so thatyoucanshapetheballs. <br />Shapetheballs, rollwithyourhands. Rolltheballsineithercoconutflakes, sprinklesorpowderwithicingsugar. <br />Putthemin a jar with a lid and storeinrefrigerator<br />Ingredients: <br />200 g vitchoklad 200g whitechocolate<br />2,5 dl kokosflingor 2.5 cup coconutflakes<br />1,5 mskpressadcitron 1.5 tbsplemonjuice<br />
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