5 eggs, 4 slices of Sokołów Po Góralsku ham, 1 bunch of chives, 1 teaspoon mustard, 3-4 tablespoons mayonnaise, salt and pepper.
Hard-boil eggs, cool, peel and cut into small cubes or grate on a grater. Transfer to a bowl. Chop the chives finely.
Add chopped chives to the eggs (put 1 tablespoon of greens for decoration), mustard and mayonnaise. Mix the paste thoroughly, then season with salt and pepper to taste.
Slice the ham with egg paste and roll up to form rolls. Before serving, garnish the dish with chives and a little pepper.
1 jelly Frugo blue (for 500ml water), 400ml water, 1 small Piatnica natural yogurt, a few raspberries, strawberries, cherries or blueberries.
Dissolve jelly in 400ml hot water. Cool down. Pour 1/3 jelly into a separate dish - when it solidifies, cut it into cubes and use it to decorate the dessert.
Prepare two dishes. Pour a few tablespoons of jelly to the bottom of each and throw raspberry. Put in the fridge (or freezer) and wait for it to cut. Cover with a layer of thick natural yogurt, lightly press a few raspberries into the yogurt. Pour a layer of jelly, which begins to solidify.
Set aside in the fridge to freeze. Before serving, decorate with the rest of the yogurt, fruit and jelly cubes.
wheat flour 1 glass, eggs 2 pcs, milk 1/2 glass, water 1/3 glass, oil 1/3 glass, salt 1/2 teaspoon.
250g semi-skimmed Piatnica cottage cheese, 125 mascarpone cheese, 100g strawberry homogenised cheese, 1/2 vanilla pod, 3 tablespoons powdered sugar, 1/2 kg mixed fruit (raspberries, strawberries, blueberries).
Crumble eggs, pour in milk, oil and water, mix thoroughly. Add sifted flour and salt. Blend to a smooth dough. Let stand for 15 minutes. Then fry thin crêpes on a little oil, golden on both sides.
Mix cottage cheese with mascarpone and homogenised cheese. Add powdered sugar and vanilla seeds. Mix thoroughly. Spread the mass on fried pancakes, put on fruit, fold. Serve with a bit of filling on top and mint.
eggs (weight class L) 3 pcs, Extra Butter "Piątnica" 1 tbsp, Light Cottage Cheese "Piątnica" 150g, parsley 3-4 branches, dill 3-4 branches, garlic 2 cloves, Herbes de Provence, ½ tsp, natural yogurt 1 tbsp, tomato 1 pc, salt, pepper to taste.
Insert eggs into a bowl, add chopped parsley, dill and squeezed garlic. Add Herbes de Provence, then season with salt and pepper to taste. Mix thoroughly (beat). Melt butter in a frying pan, pour egg-herb mass and fry on both sides. Add natural yogurt and diced tomato to cottage cheese, season with a little salt. Mix all ingredients thoroughly. Put the ready cottage cheese on the already cooled omelette and roll it up. Cut the omelette into centimeter-thick rolls.
1kg minced meat, Pudliszki Bolognese sauce, 2 cloves of garlic, Herbes de Provence, salt and pepper to taste, 4 eggs, butter, Grated cheese for sprinkling - your favorite.
Macaroni layers: 5 eggs, Lubella Spaghetti pasta - 1 packet, Butter.
Fry the meat. Add Pudliszki Bolognese Sauce, spices and simmer on low heat for about 5 minutes. Cool and add beaten eggs.
Cook aldente pasta according to the instructions on the package. Drain the water. In a separate bowl, beat the eggs and pour the pasta over them. Melt a piece of butter in a frying pan and spread the pasta flat. When the egg is fried, flip the pasta over. Fry the next layers this way.
Then alternate layers starting from pasta. Repeat until the cake tin is full. Lay a layer of pasta on top. Bake for 20 minutes at 180 degrees. Sprinkle the cake with grated cheese.
MUSS: 500 g of red and white currants, ½ jelly Delecta currant flavor, 1 tablespoon of sugar, 250 g of Bakalland cashews, 50 ml of honey, 50 g of cocoa butter (can be replaced with coconut oil), 8 tablespoons of homemade granola, ½ packaging of universal jam Delecta.
Transfer cashews to a medium bowl and set aside for the whole night, and strain in the morning. Peel currants (put the most beautiful for decoration) and rub through a sieve to make juice. We dissolve cocoa butter. Mix cashews with honey, melted cocoa butter and 50 ml currant juice until smooth. Put the ready mass into the fridge. Pour the currant juice into a saucepan, add 100 ml of water, add a tablespoon of sugar and jam. Heat the whole on the burner until it boils, stirring constantly. After about 10-15 minutes, set aside the mass from the burner and add ½ packaging of currant jelly, mixing thoroughly so that the jelly dissolves. Pour jelly into 4 cups and put in the fridge for one hour to thicken. We put the cashew mass on the layer of concentrated jelly, and pour a layer of granola on top. The dessert is topped with currant branches. Decorate with your favorite spades before serving.
1 ball of mozzarella Bakoma (125 g),
a dozen basil leaves,
a pinch of dried oregano,
extra virgin olive oil,
salt and pepper.
Cut the tomatoes into slices. Remove mozzarella from the marinade and cut into thin slices. Arrange the tomatoes on a platter alternating with mozzarella.
Place a basil leaf on each slice of mozzarella. Season the salad with freshly ground pepper and pour over 2 tablespoons of extra virgin olive oil. Season with salt before serving.
You can also sprinkle tomatoes with dried oregano. An extended version of the salad may be replacing olive oil with basil pesto or concentrated balsamic vinegar.
Other additive options - concentrated balsamic vinegar or green pesto, black olives, arugula instead of basil.
2.5 cups of wheat flour,
3/4 cup milk 3.2%,
3/4 teaspoon flour,
2 tablespoons of butter,
1 tbsp sugar.
1 tablespoon of milk 3.2%,
sesame for sprinkling.
Prepare leaven from yeast, 2 tablespoons of flour, sugar and milk. Cover with a cloth and let stand for 30 minutes until it begins to work. Add the rest of the flour, salt, egg, melted butter and dough to the leaven. Cover the cake with a cloth and leave it for an hour and a half until it doubles its volume.
Transfer the dough to a board covered with flour, form a rolling pin and divide it into 8 parts. Shape into balls, place on a baking tray greased with butter and set aside to rise.
Preheat the oven to 200 ° C top-down.
Mix bread rolls with egg yolk and milk before baking and sprinkle with sesame seeds. Bake for 15 minutes until they are golden brown.
1 tbsp mustard,
3 garlic cloves,
salt and pepper to taste,
2 tbsp ketchup,
1 teaspoon of red pepper,
1 teaspoon beef seasoning,
Grind the meat together with onions and garlic. Transfer to a bowl, add mustard, ketchup, ground paprika, beef spice, salt, pepper, egg and make it all well.
The meat must have a sticky consistency.
Divide them into eight parts and form flat cutlets.
Fry in hot oil until golden brown.
Of course, instead of frying, you can grill them (also on the grill pan).
8 slices of yellow cheese,
1 green cucumber,
1 red onion,
baby spinach for decoration.
Ingredients for the sauce:
3 tablespoons of Greek yogurt,
1 tablespoon of mayonnaise,
salt and pepper to taste,
2 garlic cloves.
3 tablespoons of Greek yogurt,
1 tablespoon of mayonnaise,
salt and pepper to taste,
2 garlic cloves.
Sauce: Mix yogurt with mayonnaise, add pressed garlic, salt and pepper to taste.
Bread rolls in half and layered in layers:
slice of cheese,
tomato slices and gherkin,
green cucumber slices,
frozen spinach 200 g,
clove of garlic,
2 tablespoons of wheat flour,
2 Almette cheese with horseradish,
200 g smoked salmon,
Wash the eggs then separate egg whites from yolks. Fry the thawed and strained spinach in the pan together with spices (garlic, scoop, salt, pepper) in a frying pan. When the spinach evaporates, add yolks, mix, turn off the gas. Proteins beat to stiff foam (add a pinch of salt).
We add hard-beaten proteins to the cooled spinach mass. We add two tablespoons of flour, mix the mass. Line the baking tray with baking paper. Spread the mass on paper (form a rectangle or any shape).
Bake the mass for 20 minutes at 200 degrees, and cool it. Put Almette cheese into a bowl. Aerate it with a spoon - mix quickly until the consistency is easy to spread on spinach dough.
Spread the Almette cheese on the cooled pastry. We put smoked salmon on the cheese, sprinkle it with lemon, sprinkle it with sesame seeds. We roll it up, wrap it in transparent film and put it in the fridge for 30 minutes to an hour.
2 mini Roman salads (olive oil, salt),
3 raspberry tomatoes,
1 small red onion,
1 handful of black olives,
1 small bunch of parsley,
1 tablespoon balsamic vinegar,
3 tablespoons of olive oil,
salt, freshly ground pepper,
4 Silesian Sokołów sausages.
Cut the tomatoes in half and drill the seed nests. Dry them with a paper towel (so that our salad does not become too watery), and then cut into small cubes.
Dry the olives and cut them into slices, peel and chop the onion into small cubes. Apricots deprive pips and cut into cubes. Tear off the leaves from a bunch of parsley.
In a wide bowl, combine together tomatoes, apricots, olives, onions and parsley leaves, and then pour the whole oil mixed with balsamic vinegar and a little salt and pepper.
Cut washed and dried romaine lettuce in half lengthwise, spread with olive oil, sprinkle with salt, then place on a grill or grill pan and bake for about 2-3 minutes on each side until golden brown.
Place two halves of grilled lettuce on plates, and lay out the contents of the bowl on it. Serve the salad with grilled Silesian sausage.
Cream: 500 ml milk, 1 pack of Karpatka Cake and Cream Dr.Oetker, 200 g butter;
Cake: 250 ml water, 125 g butter, 4 eggs;
To decoration: 200 g strawberries, 2 tablespoons powdered sugar.
Preparation of the cream: With 500 ml of milk, pour half into a tall container and mix the contents of the cream bag.
Boil the remaining milk. Pour the spread cream and cook on low heat until thick, grinding up any lumps. Set aside to cool.
Mix the cooled cream, then reduce the speed of the mixer and gradually add butter to the cream until the ingredients combine.
Preparation of dough: Heat the oven to 210 ° C without hot air. Boil water with fat, pour the mixture into the dough and mix vigorously.
Keep stirring constantly for about 1 minute to get from the ball dough. Remove from heat and transfer the hot dough to a bowl.
Blend and add one egg in succession until a uniform smooth mass is obtained. Divide the dough into two parts.
Spread one of them with a thin layer in a tin with dimensions 25 x 35 cm lined with baking paper, and the other cover with foil.
Baking: Put the dough in a preheated to 210°C oven. Baking time: approx. 25 min. Then reduce the temperature to 150°C and bake another 15-20 min. Bake the second part of the cake the same way.
Shuffle: When the dough cools, put the prepared cream on one layer of the dough, put washed, stalked and dried strawberries on it, lightly pressing in cream. Cover with the second part of the cake. Sprinkle with powdered sugar before serving.
3 heaped tablespoons of flour,
1 jar of Herbapol strawberry jam,
1/3 cup milk,
1.5 tablespoons of sugar,
1 teaspoon of baking powder,
Separate the egg whites from the yolks. Whip the foam from the whites
In a separate bowl, mix the yolks with flour, milk, sugar and baking powder. The mass should have a semi-liquid consistency.
Mix the foam with the egg yolks with a wooden spoon.
Fry the cake in a hot teflon pan on a little oil on low heat. When the bottom is brown and the top slightly cut off, gently pass the omelette to the other side. You can do it with a saucer. Fry for a short while.
Serve the sponge cake with strawberry jam.
Chicken wings 4 pcs,
Ketchup 100 ml,
Water 15 ml,
Cucumber with curry and Pickled mushrooms (for taste),
Marinate (Honey 2 tbsp, Worcester sauce 2 tbsp, Lemon juice 2 tbsp, Sesame seeds 1 tsp, Ground black pepper Prymat 1/2 tsp, Grill spicy spice Prymat 2 tbsp)
Mix all the marinade ingredients thoroughly and season to your taste.
Cut the washed and cleaned wings at the bend, marinate and set aside for about 4-6 hours.
Bake the prepared wings on a pre-heated grill for about 20 minutes.
Sprinkle with roasted sesame seeds before serving. Serve with Barbecue sauce, Cucumber curry and Pickled mushrooms.
A glass of rice,
3 triangles Hochland cream cheese with ham,
salt, pepper, oregano,
Boil rice and put it into a bowl. Add cream cheese with ham and spices. Mix and form small balls, which we first coat in an egg, and then in breadcrumbs. Fry in a pan and serve with a spicy salsa sauce. Bon Appetit!
500g white flour, plus extra for dusting,
75g caster sugar,
2 tsp mixed spice powder,
1 tsp ground cinnamon,
1 lemon, finely grated zest only,
10g fast-action dried yeast,
1 egg, beaten,
50g finely chopped mixed candied peel,
oil, for greasing.
For the topping
75g plain flour,
2 tbsp golden syrup, for glazing.
Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.
Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).
Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.
Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
Turn the dough out on to a floured surface and divide into 12 balls. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.
Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size.
Preheat the oven to 220°C.
For the topping, add the flour to a bowl with 100ml water. Mix together to make a paste and spoon into the icing bag.
When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary.
Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack.
700g white sausage,
2.5 l vegetable broth,
6 cooked eggs,
3 tbsp of horseradish,
0.5 l rye sourdough,
125ml sweet cream,
3 bay leaves Prymat,
2 tsps of marjoram Prymat,
1 tsp thyme,
6 grains of black pepper,
salt for taste.
Boil vegetable broth with bay leaves and grains of pepper. Then put the white sausage in the broth and steam on low heat for 25 minutes.
After this time, remove the sausage from the broth, remove the skin from it and cut it into slices.
Put the prepared sausage back into the boiling broth, add rye leaven and wait until it boils.
Add horseradish, thyme, marjoram and cream, crushed in your hands. Season with salt and cook for 5 minutes.
Pour the ready sour soup onto plates or to bread and arrange the cooked eggs cut into quarters.
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.