Traditional Polish meals consist of 3 courses - a soup starter, a main dish usually featuring potatoes or pierogi, and a sweet dessert like doughnuts or cake. Pierogi are dumplings that can have both sweet and savory fillings. Faworki are a traditional Polish dessert shaped like twisted ribbons that are fried and coated in powdered sugar. In Britain, common meals include a full English breakfast, sandwiches for lunch, a hot dinner like spaghetti bolognese, and bread and butter pudding for dessert. Toad in the hole, made from batter and sausages baked together, is a traditional Sunday meal.

1. BILATERAL COMENIUS 2012-14
By Isabel Reilly and Oktawia Miłuch

2. Traditional Polish dishes are made
with lots of fat.Poles like to fry food
in oil but recently they’ve been eating
much healthier. Traditional polish
dinners consist of 3 dishes:
- a starter (which is usually some sort of soup),
- a main course (which is usually something with
potatoes, or some pierogi or a stew),
- and a dessert (which is usually faworki,
doughnuts, apple cake or apple pie).

3. Rosół is a very popular, traditional soup in
Poland. Basically, it’s chicken soup but it’s very
thin and watery and usually has carrots and
spaghetti in it. You can find it in nearly every Polish
restaurant.
It is VERY tasty!!!

4. Pierogi are like little
dumplings with a filling of
meat or mushrooms. Some people
eat them sweet with
strawberries and cream as a
filling.They are eaten mainly
on special occasions.
Sometimes, they areput in soup
but you can also eat them on
their own. They are usually
made in the shape of a half
moon.

5. My favourite desert is Faworki. They are
similarto doughnuts but they’re a different
shape and don’thave any filling. They’re fried
in oil and covered inicing sugar. They have
loads of calories but they are delicious and very
sweet!!!

6. Brits have a „food pattern” which consists of:
a full English breakfast (in the morning),
a sandwich and something else (like crisps),
(lunchtime),
a hot meal ( spaghetti bolegnese ) (dinnertime)
a pudding ( bread and butter pudding ) (after
dinner).

7. The full English Breakfast is very tasty but very unhealthy. It is
Sausages,
very famous all over England.
It consists of:
Fried eggs,
Baked beans,
Black pudding,
Fried tomatoes,
A hash brown,
Bacon,
Toast ( optional ),
Mushrooms.

8. Toad in the hole is a very traditional English meal. It is eaten
usually at dinnertime so around 5:30-6:00. It is made from
batter and sausages. It’s very tasty and it’s usually served with
onion gravy and vegetables like peas, carrots and mash
potatoes. It is a family favourite and often cooked in my
house on special occasions
or on a Sunday. I like it very
•much and it is probably
one of my favourite dinners!

9. This a desert made
of bread, jam and
of course butter.
It is usually served
with custard and
sprinkled with dried
fruit (raisons) and
cinnamon. It is delicious!
It is quite sweet but
very traditional and English.

10. Faworki How to make Faworki
Ingredients: Mix flour, egg yolks, sour cream, sugar and vinegar
together. Knead the dough until it is as hard. Beat it
250g Flour
with a rolling-pin so it blisters and leave for 30 minutes.
Roll out the dough thinly and cut into stripes
5 Egg yolks
(about 10-12 cm long and 2-3 cm wide). Cut a small slit
2 Tablespoons sour cream in the middle of each stripe, pass one of its
sides through it and afterwards pull it through (to make
1 Tablespoon sugar
a shape of a twisted ribbon).
1 Tablespoon vinegar, lemon juice or pure Start frying Faworki in hot oil (on each side) until they
spirit gain golden colour. After taking Faworki out
500g of oil for frying from the oil, place them on the kitchen roll (to drain).
Put them on the plate and sprinkle with
Icing sugar to sprinkle Faworki
powdered sugar (might be mixed with vanilla sugar).
ENJOY!!!

11. Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in
Toad in the hole the mustard powder with a good pinch of salt.
100g plain flour Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon,
gradually incorporating some of the flour, until
½ tsp English mustard
powder you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk
and flour has been mixed together.The batter is
1 egg ready. You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it
back into the jug you measured your milk in,
300ml milk
for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages,
then drop them into a 20 x 30cm roasting tin.
3 thyme sprigs, leaves
only
Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the
oven for 15 minutes. Cook the batter: Take the
8 plain pork sausages
hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a
2 tbsp sunflower oil
little when it first hits the hot fat. Put it back into the oven, then bake for 40 minutes until the batter is
cooked through, well risen and crisp. If you poke
the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.

12. THE END