Polish Easter Culinary Traditions - Webs · Easter is the second biggest holiday in Poland. On...
Transcript of Polish Easter Culinary Traditions - Webs · Easter is the second biggest holiday in Poland. On...
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
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.
Easter Sunday
Menu
Starter: Stuffed eggs
Main course: White Borsch
Roast pork
Dessert: Easter Babka Cake
Easter Mazurek
INGREDIENTS Stuffed eggs a’la toadstools
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
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.
Of course, paint, it’s our Easter tradition!!!
WHAT ELSE CAN WE DO WITH EGGS?
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
VEGETABLE SALAD
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.
- 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
INGREDIENTS:
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 140-150 and roast it again for 2-2-5 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
EASTER ROAST PORK
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
JUICY ROAST PORK LOIN WITH PRUNES
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
EASTER BABKA CAKE
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 2nd or the 3rd day.
Bon appetite!
Dough:
-1/2 kg of wheat flour
- 3 yolks
- 1 egg
- ½ cup of sweet cream
- 250 g of sugar
- 25 dkg of butter
- ½ teaspoonful of
raising powder
- 25 dag of raisins
- lemon zest
EASTER MAZUREK
PRESENTATION PREPARED BY STUDENTS OF PRIMARY SCHOOLS IN STARA
SŁUPIA: PAULINA SALA, NATALIA MAJCHER, PAULINA KOZERA, AGNIESZKA
ŁASISZ
Bon Appetite!!!