1 package of 1 kg Curd for baking cheesecake Wloszczowa,
1 cup sugar,
1/2 cup butter Włoszczowa extra,
1 creamy pudding, lemon flavor,
The form put biscuits or shortcrust pastry.
Egg yolk separated from the protein, add the sugar and beat until fluffy.
Then add the butter and add weight by grinding cream cheese, pudding and aroma.
At the end, beat egg whites and gently stir in the grated mass. Put on baking tray and bake for 60 minutes at 180-200°C.
2.5 cups of flour,
1 cup of cold butter,
0.5 teaspoons of salt,
1 teaspoon sugar,
a few spoons of sour plum jam,
1 can of Bakalland fudge,
half a bar of grated chocolate on a grater.
Heat the oven to 180°C (without hot air). Cover the baking tray (from the oven) with baking paper.
Put the flour onto the table and add the sliced cold butter, salt and sugar.
Knead quickly, add the egg (if the dough does not want to combine, add some cold water).
Wrap the dough in foil and put in the fridge for 20-30 minutes.
Roll between two pieces of paper to a thickness of about 3-5 mm.
Transfer to a baking sheet, remembering to make the edges and prick with a fork.
Bake for 30-40 minutes, until browning.
Heat the can of fudge mass in a water bath.
Put a thick layer of plum jam on the baked and cooled bottom and pour with warm fudge mass.
Decorate the cake with grated chocolate or other toppings.
250g plain flour,
45g cocoa powder,
125g caster sugar,
65g brown sugar,
1½ tsp baking powder,
½ tsp fine salt,
150ml buttermilk (or milk plus 1 tbsp lemon juice),
1 tsp vanilla extract,
175ml hot water,
110g butter, melted, plus a little extra for greasing,
125g milk chocolate chips, or dark chopped chocolate.
Preheat the oven to 200°C. Grease a 12-hole muffin tin and line with paper cases.
Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.
Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips.
Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked.
3/4 cup flour,
1/4 cup cornstarch,
1 tsp. baking powder,
1/4 tsp. salt,
2 tsp. sugar,
2 eggs yolks divided from whites,
2 TBSP butter melted,
1 cup milk,
1 tsp. vanilla.
Preheat waffle maker.
Mix the flour, baking powder, salt and sugar using a whisk to combine well.
Beat the egg yolk with a whisk until smooth. Stir in the milk, vanilla, and butter.
Combine the milk mixture with the dry ingredients. Stir until mostly smooth.
Whisk the egg white until foamy using an electric mixer or blender.
Carefully but thoroughly fold the egg whites into the batter. Cook waffles according to waffle maker instructions.
Place waffles directly on the oven racks until ready to serve. (And don't stack them!)
500 g pork tenderloin,
1/2 teaspoon salt,
2 tablespoons of clarified butter,
2 tbsp oregano,
1/2 teaspoon ground white pepper,
2 tablespoons Gourmet mustard KAMIS
Remove fat, tendons and membranes from meat, cut into slices 3 cm thick.
Mix salt and pepper with mustard, rub the meat on both sides and leave for half an hour.
Heat 1 tablespoon of clarified butter, fry the meat on both sides, then fry covered for about 3 minutes.
Add oregano and set aside in a warm place.
Cut the onions into slices.
Peel the apples, cut them into quarters, remove the seed nests, cut into slices.
Heat the clarified butter, fry the onions until golden brown, add the apples and stew together for about 10 minutes.
Serve meat covered with onions and apples.
1 large pointed pepper,
1/3 cup dry orzo pasta,
1 handful kale leaves,
3 Stówki sausages,
1/2 small mango fruit,
5 dried tomatoes in oil,
1 tablespoon capers in vinegar,
1 tablespoon fried and salted cashews,
2-3 tablespoons oil from the dried tomatoes jar,
Himalayan salt, freshly ground red pepper.
Prepare pasta following instructions on the packaging.
Cut the sausages lengthwise in half, then cut them to create thin half-slices. Put them on a hot pan which was previously sprinkled with oil from dried tomatoes. Fry sausages for about 4-5 minutes, stirring occasionally, until lightly golden brown.
Cut the pepper lengthwise in half, remove the core and cut the green end off. Finely dice the mango. Cut dried tomatoes into thin strips. Finely chop the cashews.
Mix pasta with sausages, dried tomatoes, mango, capers, cashews and oil from dried tomatoes and season with salt and pepper. Put the mix on pepper halves and sprinkle with kale leaves.
2 cups of plain flour,
1/4 cup of sugar,
4 tsp baking powder,
1/4 tsp baking soda,
1/2 tsp salt,
1 1/2 cups of milk,
1/4 cup melted butter,
2 tsp vanilla extract,
1 large egg.
Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly - fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
1 kg of wheat flour, 50 g of fresh yeast, 100-150 g of sugar, 500 ml of milk,
6 yolks, 1 whole egg, 100 g butter, a small package of vanilla sugar, 1/2 tsp of salt, fat for frying, jam for filling donuts, powdered sugar/icing, orange peel.
Grind the yeast by adding 1.5 tablespoons of sugar to them, then mix with 2 tablespoons of warm milk and 2 tablespoons of flour. Cover with a cloth
and set aside in a warm place for 10 minutes so the yeast begins to work. Mix sifted flour with yeast. Add other ingredients
and knead, adding dissolved fat at the end. Knead the dough until it is smooth and flexible. Form into a ball and place in a flour-sprinkled bowl, cover
and set aside in a warm place to double the volume (about 1 hour). Take out the dough on the counter and knead briefly. Form donuts manually:
tear off a piece of dough, gently flatten and put a teaspoon of jam in the middle, vault thoroughly.
Form balls, let stand for 20 minutes. Fry in deep fat at 175°C on both sides until golden brown. Drain and decorate.