This document contains recipes from various countries and cultures, including Poland, England, Sweden, and others. It includes recipes for Polish pierogi (dumplings) with sauerkraut or potato fillings, Polish stuffed cabbage rolls, Polish hunter's stew called Bigos, and pumpkin soup. Other recipes include English steak and kidney pie, herby toad in the hole, and margherita pizza. Swedish recipes include pepparkakor (ginger cookies), almond yummies, raggmunk (potato pancakes), and gravad lax (dill-cured salmon). Directions are provided for making the various dishes.

1. RECIPE BOOK
KSIĄŻKA KUCHARSKA
RECEPTBOOK
Comenius 2012-2014

2. Polish recipes
Pierogi (Polish Dumplings)
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

3. Directions:
• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the
onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for
an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion,
and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with
salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the
flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.
Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half,
then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the
edges with water, fold over, and press together with a fork to seal. Repeat procedure with the
remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or
until pierogi float to the top. Remove with a slotted spoon.

7. Polish, stuffed cabbage rolls)
Ingredients:
• 1 whole head cabbage,
about 4 pounds
• 1 large onion, chopped
• 2 tablespoons butter
• 1 pound ground beef
• 1/2 pound ground pork
• 1 1/2 cups cooked rice
• 1 teaspoon finely chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef stock
• Sour cream for garnish (optional)

8. Preparation:
1. Heat oven to 350 degrees.
2. Remove core from cabbage. Place whole head in a large pot filled
with boiling,
salted water. Cover and cook 3 minutes, or until softened enough to
pull off
individual leaves. You will need about 18 leaves.
3. When leaves are cool enough to handle, use a paring knife to cut
away the
thick center stem from each leaf, without cutting all the way through.
4. Chop the remaining cabbage and place it in the bottom of a casserole
dish or
Dutch oven.
5. Saute the chopped onion in butter in a large frying pan until tender,
and let it cool.
6. Mix cooled onions with beef, pork, rice, garlic, salt and black pepper
until
well combined. Don't overmix or the meat will become tough.
7. Place about 1/2 cup of meat on each cabbage leaf. Roll away from
you to
encase the meat. Flip the right side of the leaf to the middle, then flip
the left
side. You will have something that looks like an envelope. Once again,

9. 8. Place the cabbage rolls on top of the chopped cabbage
in the
casserole dish or Dutch oven, seasoning each layer
with salt
and pepper. Pour beef stock over rolls, cover and place
in
oven. Bake for 1 hour or until cabbage is tender and
meat is
cooked.
9. Serve with pan juices and a drizzle of sour cream, or
mix the
pan juices with sour cream and ladle it over the
cabbage
rolls.
10. Cabbage rolls freeze well before or after cooking, and
can
be made in a slow cooker (see your manufacturer's
instructions).

11. Polish Hunter's Stew Recipe - Bigos
Ingredients:
• 1 cup pitted prunes
• 1/2 ounce dried Polish or porcini mushrooms
• 2 cups boiling water
• 1 tablespoon bacon drippings or vegetable oil
• 1 medium onion, chopped
• 1 small head fresh cabbage, chopped
• 1 pound sauerkraut, rinsed well and drained
• 1/2 pound smoked Polish sausage, cut into 1-inch pieces
• 1/2 pound cooked fresh Polish sausage, cut into 1-inch
pieces
• 1 pound leftover boneless meat, cut into 1-inch pieces
• 3 large tomatoes, peeled and chopped
• 1 cup dry red wine, preferably Madeira
• 1 bay leaf
• Salt and black pepper to taste

12. Preparation:
1. Place prunes and dried mushrooms in a medium bowl. Pour over
boiling water
and let steep for 30 minutes or until mushrooms have softened. You may
chop
the mushrooms and prunes, but leaving them whole makes for a
chunkier dish.
Set aside with soaking liquid.
2. Meanwhile, in a Dutch oven or large pot with a lid, saute onion
and fresh cabbage in bacon drippings or vegetable oil. When
cabbage has collapsed by half, add sauerkraut, meats, tomatoes,
wine, bay leaf and reserved mushrooms and prunes and their
soaking liquid, being careful not to pour off the sediment in the
bottom of the bowl.
3. Mix well and bring to a boil over medium heat. Lower heat to low and
simmer
covered for 1 1/2 hours, stirring occasionally and adding liquid as
needed to
prevent burning.
4. When ready to serve, remove bay leaf and any bones from meats.
Portion into
heated bowls and garnish with a piece of "frisee" or other fancy greens
to

13. Polish Hunter's Stew - Bigos

14. Pumpkin soup

15. Pumpkin soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Directions
• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil,
reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or
blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for
another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and
garnish with fresh parsley.

16. Pizza
Ingredients:
2 whole eggs
Pinch of salt
½ small spoon oregano. Stir these ingredients.
Glass of milk on a summery heat, add a tablespoon of flour, a pinch of salt, 1/3
cube of yeast and allow to double in volume. Then stir in the eggs, add flour ...
(dough should be such as pancakes)
( batter will be more dense than pancake)
Prepared to spend on baking sheet and put into the oven for a while (10 - 15
minutes, until it is hard), then remove and spread with tomato puree, add the
mushrooms, sausage, cheese ... (who likes what) and even put in the oven for 10
- 20 min.
ENJOY!

17. Nut cheesecake
The curd:
60 grams of curd
30dag icing sugar
Spoon flour peanuts.
Spoon pr. to seal.
½ cube of margarine
4 eggs
delicacies
Nut cake:
10 grams of ground walnuts
½ cube of margarine
6 eggs
Glass. sugar
After ½ cups potato flour and wheat flour
Spoon pr. baking
Cream:
Cube butter
6 tablespoons granulated sugar
2 vanilla cream cheese

18. Preparation
1. The curd: Grind margarine with sugar. Grating add the egg yolks,
cottage
cheese, flour, baking powder and raisins. Proteins Whip and mix with
the
ground. We put on the plaque bake 30 minutes. The 180C
2. Dough: Melt margarine and cool down. Proteins Whip, pour sugar.
Whisking,
add the egg yolks and flour powder. Stir in nuts and margarine. Bake
for 25
minutes. In tem.180 C.
3. Cream: Mix the butter with the sugar and serkami
homogenizowanymi.
4. Dough are cut across. The lower part of the smear cream ½. We put
cheese
cake, smear the rest of the cream. Cover with second pie. Pour
sauce.
ENJOY

19. English recipes
Steak and Kidney Pie
For the filling
• 200g lamb's kidneys, halved
• 1 tbsp rapeseed oil
• 2 medium onions, chopped
• 2 bay leaves
• 4 thyme sprigs
• 600g lean stewing steaks, cut into chunks
• 100ml red wine
• 2 tsp tomato purée
• 1 tsp English mustard powder
• 2 tbsp plain flour
• 1 large carrot, chopped
• 4 flat mushrooms, quartered or halved if
small
• 3 tbsp chopped parsley

20. For the pastry
• 140g plain flour, plus extra for
dusting
• 1 tsp thyme leaves (optional)
• 25g very cold (or frozen) butter
• 4 tbsp 2% fat Greek yogurt
• 2 tbsp extra-virgin olive oil
Method
1. Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the
water
runs clear, then chop them into small pieces. Heat the oil in a large saucepan or deep sauté
pan. Add
the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions
are really
golden, stirring often. Put the kettle on.
2. Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn
up the
heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat
for 2-3
mins until reduced and absorbed into the meat. Stir in the tomato purée and mustard powder.
Sift in
the flour, stirring, then stir for a couple of mins. Pour in 400ml boiling water and continue
stirring
until the mixture starts to boil and is thickened. Tip in the carrot and both mushrooms, reduce
the

21. 3. Remove from the heat and remove the bay leaves and thyme sprigs. Stir in the parsley,
season to
taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre
capacity
or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
4. While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl.
Grate in
the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of
salt
and a good grinding of black pepper. Using a round-bladed knife, mix together with 2 tsp
cold
water, then gently gather together with your hands to form a dough. Remove from the bowl
and
knead briefly until smooth.
5. Roll out the pastry on a lightly floured surface so it’s slightly bigger than the top of the pie
dish.
Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the
edge
of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings
and cut
out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the
dish on
a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.

22. Herby Toad in the Hole
Ingredients:
• 140g plain flour
• 3 eggs
• 300ml milk
• 2 tsp Dijon mustard
• 2 tbsp vegetable oil
• 8 Cumberland sausages
• 8 sage leaves
• 4 rosemary sprigs
Method:
1. Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk,
mustard and
some salt and pepper, blitz until smooth, then leave to rest for 30 mins.
2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all
over the
sides and bottom, then place in the oven. When the roasting tin is very hot and smoking,
place the
sausages inside, evenly spread out, and cook for 5 mins.
3. Give the rested batter a stir and pour into the really hot tin – take care as it may spit.
Quickly
sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not
open the

23. Margherita Pizza
Wash your hands!

24. Take a piece of dough.
Place it on a floured surface
and, using 2 fingers, squash
the edges.
Flip the dough over and
press around the sides again.

25. Toss the dough from hand to
hand to stretch it.
Then press it into a lightly
greased pan.

27. Spread mozzarella cheese evenly over the
pizza.
Spread the tomato paste over the
dough by tapping the pan.
Bake in a hot oven (371degrees) for 4 minutes.
Remove from oven and place a basil leaf in the
middle of the pizza.
Enjoy!

28. You can add other ingredients to pizzas.
We looked at, smelt and tasted all of these:
tomato
onion
mushroom
peppers
olives
mozzarella
basil
oregano

29. Swedish recipes
Swedish Pepparkakor
2/3 C. packed brown sugar 3/4 tsp. baking soda
2/3 C. molasses 2/3 C butter
1 tsp. ground ginger 1 egg
1/2 tsp. ground cloves 3 1/2 C. flour
1 tsp. cinnamon

30. Heat brown sugar, molasses, and spices just to boiling. Remove from
heat, add baking soda and stir. Add butter and stir until melted. Pour into
mixing bowl and cool. Add beaten egg and mix.
Add flour one cup at a time. Knead on a floured surface for 1-2 minutes,
then wrap in plastic wrap and chill until firm - at least one hour. Roll out on
a floured surface to about 1/8 inch thickness and cut into desired shapes.
Bake on greased or parchment paper lined sheets at 325 degrees for 8-10
minutes.
Cool on a rack. Decorate with icing if desired. Makes 4-5 dozen cookies.
Store in tightly covered container - the cookies improve with age.
(Legend says put a pepparkor in the palm of your hand, make a wish, and
tap it with one finger. If it breaks into three pieces, your wish will come
true!)

31. Swedish Almond Yummies
1 1/2 C flour
1 C white sugar
2 tsp. almond extract
2 eggs
1/4 C sliced almonds
Blend flour and sugar. Add eggs and
almond extract and mix well. Roll dough
into 1 inch balls and place on cookie sheet.
Top each with an almond slice and bake for
8-10 minutes at 350 degrees until golden
brown. Makes 2 dozen cookies.

32. Raggmunk ( a potato pancake )
Ingredients:
(4–6 servings)
1 egg
90 g (3 ¼ oz) wheat flour
300 ml (1½ cup) milk
2 tsp salt
800 g (28 oz) potatoes
50 g (2 oz) butter
400–500 g (14–18 oz) salt pork
raw stirred lingonberries
Preparation:
Make a pancake batter using the egg, flour and milk. Add salt. Peel
the potatoes and grate them. Mix in, then fry small patties of the
potato pancake batter in butter until golden brown on both sides. Fry
the pork until crunchy. Serve with raw stirred lingonberries.

33. Gravad lax ( dill-cured salmon )
Ingredients
(6 servings)
750 g (26 oz) fresh salmon filet with skin on
85 g (3 ¼ oz) sugar
120 g (4 oz) salt
8 tbs chopped dill
1 tsp crushed white pepper
Sauce:
2 tbs mild Swedish mustard
1 tsp Dijon mustard
2 tbs sugar
1½ tbs red wine vinegar
salt, white pepper
200 ml (1 cup) oil (not olive oil)
chopped dill

34. Preparation
To minimize the risk connected with eating raw fish, you might want to
freeze the salmon before preparing it. When defrosted, scale the
salmon and remove the small bones, but leave the skin on. Make a
few cuts in the skin so the marinade will penetrate from below. Mix
salt, sugar and pepper and sprinkle it beneath and on top of the
salmon filet along with plenty of dill. Place a weighted cutting board on
top of the salmon filet and let it marinate at room temperature for 2–4
hours. Then refrigerate for 24−48 hours, turning the salmon filet a few
times. Rinse the salmon in cold water. Cut into thin slices without
getting too close to the skin, so the dark salmon is included.
Gravlax sauce is served alongside the dill-cured salmon. Mix the
mustard, sugar and vinegar and season with salt and fresh-ground
pepper. Stir vigorously, while pouring on the oil in a steady, thin
stream. When the sauce has attained a mayonnaise-like consistency,
stir in the chopped dill.