M E N U P R E P A R E D B Y S T U D E N T S O F P R I M A R Y S C H O O L I N S T A R A S Ł U P I A, P O L A N D

Transcription

1 M E N U P R E P A R E D B Y S T U D E N T S O F P R I M A R Y S C H O O L I N S T A R A S Ł U P I A, P O L A N D

2 Easter is the second biggest holiday in Poland. On Easter Saturday, baskets of Easter food are taken to church to be blessed and the food that is blessed is eaten as a part of the Easter Sunday meal. The Easter breakfast consists of hard-boiled eggs, sausages, bread as well as white borsch.

3 Easter Sunday Menu Starter: Stuffed eggs Main course: White Borsch Roast pork Dessert: Easter Babka Cake Easter Mazurek

4 Stuffed eggs a la toadstools INGREDIENTS Preparation: Boil eggs in salty water for 10 min, (remember!!! they have to be hard boiled). Let it cool off. Remove the shells carefully so as not to damage the eggs, it s better to do it under the stream of water. Cut off the top and bottom part of the eggs. Get ready horseradish cream: white cheese mix with yolk, add some lemon juice, salt and pepper. Finally add grated horseradish and mix all the ingredients well together. Put the eggs on the plate, on each one put some cream and a slice of a tomato. Next, on each tomato hat make some dots with a horseradish cream so it would look like a toadstool. 6 eggs 3 tomatoes Horseradish cream: 3 spoonful of grated horseradish (ready made is also acceptable) White cottage cheese 200 g Yolk Salt Pepper Lemon juice

5 ESTER STUFFED EGGS WITH MUSHROOMS Preparation time: 30 minutes Number of servings: 4 Ingredients: 4 eggs 6 mushrooms 1 small onion 1 tablespoon of oil a few tablespoons of mayonnaise salt, pepper, sweet pepper spice bunch of parsley Preparation: Boil the eggs. Onions and mushrooms finely chopped fry in oil. Season with salt and pepper. Peel the eggs and cut into halves. Remove the yolks and mix it thoroughly with fried mushrooms and chopped parsley. Fill the egg halves with the stuffing using a spoon. The rest of the stuffing put in the middle of a round dish and lay eggs around the filling to the bottom. Each half decorate with mayonnaise and sprinkle with paprika and a decorate with parsley.

6 WHAT ELSE CAN WE DO WITH EGGS? Of course, paint, it s our Easter tradition!!!

7 Stuffed eggs with ham and parsley Preparation: First, chop the ham in little cubes. Prepare hard boiled eggs. Peel the eggs and cut each one in a half. Remove the hard boiled yolks and add them to the remaining ingredients. Mash yolk well with a fork and mix all the ingredients with mayonnaise. Season the stuffing with some salt and pepper. Fill all the halves with the stuffing and decorate the starter with some ham and fresh vegetables like cucumber or tomato. 6 eggs, 10 slices of ham, 3 spoonful of mayonnaise, a handful of chopped parsley salt pepper

8 VEGETABLE SALAD

9 Easter white borsch Preparation: Add sausage, bay leaves and grains of black pepper to the hot bullion. Cook it for 30 minutes. Pour the sourdough into the pot with bullion and cook it over on the low heat for 20 minutes. Remove the sausage from a boiling soup and strain it. Add some horseradish, garlic, sour cream and marjoram. Season it with some salt and pepper. Slice the sausage and add it to the white borsch. Cut the mushrooms into quarters, fry them lightly and add to the Easter soup. Serve the white borscht with halves of the eggs. INGREDIENTS: - 1,5 liter of meat and vegetable bullion, - 1 liter of white borsch, - 50 g of white raw sausage, - 4 hard boiled eggs, - 100g thick sour cream, - 30g of mushrooms, -1 spoonful of grated horseradish, - 5 cloves of garlic, - 3 bay leaves, - 1,5 spoonful of marjoram, - 10 grains of black pepper, - salt - pepper

10 EASTER ROAST PORK Preparation: Mix cumin, squeezed garlic, salt (2 teaspoonful) and pepper (2 teaspoonful) with such prepared mixture, rub the meat and wrap it with aluminum foil. Heat the oven to 190 C, don t remove the foil and roast the meat for 1 hour. Next, lower the temperature to and roast it again for hour. Don t remove the foil. Serve the roast pork hot or cold. Thanks to longer time of roasting in lower temperature, meat will be more delicate and brittle. Ingredients: -1,5 kg of pork 2-3 teaspoonful of cumin -salt -pepper -3 cloves of garlic

11 JUICY ROAST PORK LOIN WITH PRUNES Wash the loin, then in the middle, with a long and narrow knife to make a hole. Put the prunes inside the loin until appear on the opposite side. Sprinkle pork with lemon juice and put aside for 15 minutes. Sprinkle pork loin with salt, marjoram, cumin and oregano. Heat the butter in a frying pan and fry the pork on all sides. Put together the butter to the pan. Pour 1/2 cup water and bake for about an hour. Almost done pork, bake longer for about 40 minutes, pouring prepared sauce until the top is browned. Pork loin is also excellent cold. Cut into thin slices. Ingredients: 1 kg boneless pork loin 15 grams of dried California plums 1/2 teaspoon of cumin salt, the juice of half lemon tablespoon of butter a clove of garlic half a teaspoon marjoram and oregano

12 Easter Babka cake with walnuts Preparation: First wash the eggs, then separate the yolks from the white eggs. Mix the castor sugar with yolks so they become white, fluffy and smooth. Add lemon juice to the mixture. Beat the egg whites until thick, then add it to the mass mixing lightly. While mixing, add flour. Pour the mass into the baking pan or special babka pan. Heat the oven to 190 C and bake it for 50 minutes. When the cake is golden, remove it from the oven then baking pan. Pour some frosting onto the cake and decorate it with walnuts. - 6 dkg of potato flour, - 6 dkg of wheat flour, - 6 eggs, - ¾ of castor sugar, - lemon juice - frosting - some walnuts

13 EASTER BABKA CAKE

14 EASTER MAZUREK Easter Mazurek Preparation: Mix well yolks, and egg with sugar and cream. In a separate dish mix the butter for a fluffy mass and combine it with bitten eggs and flour. Add the remaining ingredients and mix everything well. Pour the mixture onto the baking pan smeared with fat and bread crumbs. The top of the cake spread with whipped egg and sprinkle with chopped almonds. Heat the oven and bake Mazurek for 30 min. in 150 C. Mazurek is the best to serve on the 2 nd or the 3 rd day. Bon appetite! Dough: -1/2 kg of wheat flour - 3 yolks - 1 egg - ½ cup of sweet cream g of sugar - 25 dkg of butter - ½ teaspoonful of raising powder - 25 dag of raisins - lemon zest

15 Bon Appetite!!! PRESENTATION PREPARED BY STUDENTS OF PRIMARY SCHOOLS IN STARA SŁUPIA: PAULINA SALA, NATALIA MAJCHER, PAULINA KOZERA, AGNIESZKA ŁASISZ