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seafood salad (catalan)cold borsch (polish)asparagus salad (german)

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Paella (seafood rice) (catalan)cabbage rolls (polish)duck with potatos (german)

DESERTS

catalan cream (catalan)cheescake (polish)mousse of chocolate (german)

RECIPE BOOK

Starters

SEAFOOD SALAD

INGREDIENTS:
Lettuce, tomatoes, Zea maysa tuna in oil, some slices of moixama a anchovies, cheese, olive oil, balsamic vinegar and salt.

PREPARATION:
Wash and cut the lettuce
Cut the tomatoes into cubes and add
Put the diced cheese and Zea mays
Add the tuna, anchovies and the moixama
Let the vinaigrette with the oil, vinegar, salt and half the tomatoes.
With this patch the salad.

COLD BORSCH

INGREDIENTS:

8 cups cold buttermilk 1 medium cucumber (boiled) 3 medium beets ( boiled, peeled) 2 eggs (hard-boiled, peeled)1 tablespoon fresh dill (chopped)salt and pepper

PREPARATION:

Its preparation starts with young beets being chopped and boiled, together with their leaves. After cooling them down, the soup is mixed with buttermilk. Typically, raw boiled and chopped vegetables such as cucumber and dill. Chopped, hard-boiled eggs are often added. The soup has a rich pink color.

ASPARAGUS SALAD

INGREDIENTS:

400g Asparagus2 Eggs4 Tomatos1 Onion20g Butter3 ts Oel1 teas Mustard

PREPARATION:

Asparagus into pieces and boil in salted water with a bit of butter and a pinch of sugar.
Chopped eggs and tomatoes at the drained asparagus give. All other ingredients in a marinade and stir very fine taste. Marinade fold into the salad and let khlgestellt traverse.

Main courses

PAELLA

INGREDIENTS FOR 4 PEOPLE

1 medium chicken1 medium rabbit2 medium ripe chopped tomatoes165 grs. wide green bean130 grs. large white lima beans1 level teaspoon of saffron8 cups of hot water olive oil Level teaspoon of sweet red paprika

First, heat the oil and when it is hot enough, add the rabbit and chicken and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.spanish paella in pan

Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high. It takes about 20 minutes for the paella rice to cook. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

INGREDIENTS:

1 cabbage75 dg meat (combination beef and pork)1 small onion2 eggstomato concentratericeoilsalt, pepper

CABBAGE ROLLS

PREPARATION:

Put cabbage to salted cold water. Cook until boiling. Take out. Remove leaves slowly to do not break them. Wash rice in cold water and then cook.To the bowl put meat, add salt and peeper, fried, chopped onions, eggs, salt and pepper. Mix all ingredients well. After that take one cabbage leaves and put meat on it, then wrap well. In the bottom of the pot put broken cabbage leaves, then on it wraps and again broken leaves. Cook for one hour. In the end of the cooking add to the sauce tomato concentrate. Gobki serve with bread or potatoes.

INGREDIENTS:

1 Duck1 Appel1 Onion200ml Chicken Stock1p Salt30mg Brandy400g Potatos

PREPARATION:

Prepare the duck with salt and pepper and tie. Omit butter and cook the duck at 220 degrees in a roasting pan with the butter in the oven. The duck, turning and basting frequently. After about 70 minutes to take the duck from the oven and keep warm.

DUCK WITH POTATOES

Deserts

CATALAN CREAM

INGREDIENTS:

1 cup sugar 4 egg yolks 1 tbsp cornstarch 1 stick cinnamon grated rind of 1 lemon 2 cups milk

PREPARATION:

In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.

CHEESCAKE

INGREDIENTS:

0.5 brick of margarine0.5 cup of sugar0.5 cup of flour0.5 cup of potato flour1 egg0.5 baking powder1 kg of cheese2 cups of sugar 1 margarine8 eggs 1 tablespoon of potato1 tablespoon of baking powder1 vanilla sugarflavoring oils

Crumbly: Grate margarine and sugar together, add the remaining dough ingredients, and stir well. Butter the dough pan and sprinkle with bread crumbs. Beat the remaining egg whites from the 8 eggs into a stiff foam.

Cheese filling: grate the margarine, adding the egg yolks, two spoons of cheese. Add some sugar and grate well. Add the egg foam, potato flour, baking powder, vanilla sugar, and flavor oils. Add the dried nuts and fruits.

INGREDIENTS:

200g Milk Chocolat3 Eggs40g Sugar150ml CreamBrandyEggnog

PREPARATION:

Chocolate in a bowl, which is in a pot of warm water dissolve. 3 egg yolks with vanilla sugar until fluffy. Egg whites with lemon juice to egg whites until stiff. Whip cream. In the first egg mass stir the somewhat cooled chocolate mixture, then the whipped cream and then gently stir in the beaten egg whites. Refrigerate at least 2 hours.

MOUSSE AU CHOCOLAT

Food for special occasions!

PANELLETS

This type of food is eatenin Autumn, All SaintsDay, and in some countriesis called Halloween.It's traditional that grandparents give them to their grandchildren.Normaly people do it at home with all the family.

LA MONA

One of the Easter traditions in Catalonia is that on Easter Sunday the Godfathergives his Godchild "La Mona".Easter usually falls at the end of March,beginning of April. Chocolate sculpturesrepresenting Disney characters, football idols, etc.Most of the cakes and sculptures are decorated with coloured feathers, chocolate eggs, fluffy chicks, etc.

COMMON CARP

In Poland and other countries of central and Eastern Europe the Carp is a traditional Christmas meal. It is fried and it's one of the main dishes.

BORSCH

Its a traditional Christmas meal too. The basic Polish borsch recipe includesred beetroot, onions, garlic and other vegetables such as carrots and celery or root parsley. The ingredients are cooked for some time together to producekind of clear broth. It can drink or eat like a soup.

MAKE PASTA
FOR THE
DUMPLINGS

Mix meat, onion slices and salt and pepper and knead with your hands
Roll out dough, not too thin. Use a large round cookie cutter, glass or small bowl to make rounds. Scraps can be rerolled.
Mount a spoon of filling in the center of each round. Dot each with a little butter. Fold two opposite sides up and pinch to seal. Pinch open ends to seal, then pull around and pinch ends to form a round dumpling. Spray steaming baskets with non-stick spray, place Manti, spacing apart so they don't touch, in baskets and steam for about 40 minutes. Pile Manti on platter, dotting with butter so they don't stick together.

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