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Pierogi (pies with mushrooms and cabbage

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Pierogi (pies with mushrooms and cabbage

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Dough recipe

Ingredients:

3 cups of wheat flour (all-purpose)

1 egg- beaten

half a teaspoon of salt

0.75 cup of boiling water

0.25 cup of cold water

half a teaspoon of oil

It takes 30-40 min

Recipe:

1. Sieve 3 cups of wheat flour out to separate any lumps and in order to aerate it. Thanks to it, your pierogi dough will be softer and more delicate in flavor. Then put the flour into a bowl and add half a teaspoon of salt.
2.   Pour 0.75 cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. Add one beaten egg.  At this stage, it is normal that lumps of flour will form and surface – crumble them down with the fork. Cover the bowl with a cotton cloth and set aside for about 5 minutes.

3.  After 5 min, add a quarter of a cup of cold water, give it a stir, and crumble down the lumps (if any). Once again cover the pierogi dough with a cotton cloth, but this time set is aside for 15 minutes.

4. After 15 min, add half a teaspoon of vegetable oil (canola, sunflower or olive oil). Knead the pierogi dough until it becomes a smooth and uniform mass. The pierogi dough should be homogeneous, stretchy and a bit adhesive. Now, the dough is ready to prepare pierogi.
5. Roll out the dough on a pastry board until you reach the thickness of about one-tenth of an inch (2-3 millimeters). However, before you start rolling it out, you should flour the pastry board. Thanks to that the pierogi dough won't adhere or tear.
6.Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every circle and fold it to form pierogi.

7. Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.

Mushroom & cabbage filling-recipe

Ingredients:
·  1 kg of the sauerkraut

·   2-3 cups of dried mushrooms or raw white mushrooms from grocery

·   2 medium-sized onions

·   oil or butter for frying onion

·    some salt

·     some black pepper

·     8-10 bay leafs

·    spoonful of breadcrumbs (optional)

It takes 1 h
Recipe:

1. Rinse dried mushrooms with cold water and throw into the pot with hot water. Leave for 15-20 minutes.

2.  Put the pot on the cooker and cook mushrooms, until they become soft.

3. Drain mushrooms off on the colander. Collect water in the second pot.

4.Throw the sauerkraut into water, in which mushrooms were cooked. Cook it, until it becomes soft.

5. In the meantime cut mushrooms carefully into small stripes.

6. Drain the cabbage off on the sieve. You can pour water out. Carefully shred the cabbage into small stripes.

7. Peel two medium-sized onions and cut into small dices.

8. Melt some butter or oil on the frying pan.

9. Throw onion onto hot butter / oil and fry about 5 minutes to achieve delicate browning.

10. Next throw the cabbage and mushrooms. Mix precisely.

11. Add the salt and grounded black pepper to the taste. Add 8-10 bay leafs. Put a lid on the frying pan and stew about 10 minutes.

Put the filling to the bowl and let it cool off. The filling is ready to go when cooled but you will need to get rid of bay leafs before folding pierogi

Place the filling on pierogi circles and fold  the pierogi dough, forming a semicircle. In order to seal pierogi, their edges should be pressed with your fingers or a fork. Pierogi are always semicircular in the Polish cuisine.

To cook pierogi, boil lightly salted water, and then throw pierogi one by one. Stir at first to keep them separated, and cook about 3 minutes until they rise to the top, then another 30 seconds to a minute.  When  pierogi float to the surface they are ready to be drained off. Usually pierogi are served with the topping. You can use pork scratching, roux, bacon  and fried onion to decorate pierogi.

Enjoy your meal! Smacznego! :)

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chicken broth + 4 chicken wings or half, or whole chicken.
• 8 carrots
• 3 roots of parsley
• half a root of medium-sized celery
• 1 average pore
• 2 onions
• 5 laurel leaves
• 10 balls of herbal medicine
• 4 liters of water
• salt and pepper to taste

PREPARATION:
1. Peel and cut the carrots and parsley in half in thickness.
2. Rinse the meat under the tap.
3. Peel, slice and fry onions in a dry pan.
4. Put vegetables and chicken in a large pot. Add cold water and 1 tablespoon of salt and spices.
5. Put the pot on the gas, after boiling, remove with a spoon all the foam forming on the surface. Throw away the scum. Reduce the gas and cover with a lid. The broth must boil all the time.
6. Boil chicken broth on a low heat at least 60 minutes after boiling. If you have prepared chicken broth, beef and chicken broth or duck broth, the cooking time is extended to a minimum of 90 minutes, preferably up to 2 hours.
7. Serve with home noodles

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Components
400 g herring fillets (matjas)
1 apple
1 onion
3 small pickled cucumbers
salt
pepper
3 tablespoons of vinegar
500 ml of cream 18%
2 tablespoons of wine vinegar
1 teaspoon of sugar
Preparation
I dipped the fillets in cold water.
During the soaking I exchanged water three times (after about 1 hour for each soaking).
For the last round I poured three tablespoons of vinegar (to get rid of herring bones, herring will be soft and will keep the white color).

In the meantime, I cut the onions into cubes and burned them with hot water in a colander.
I put it to the fridge. I cut the apples and pickled cucumbers into small cubes.

After three hours of soaking, I took the herring out of the water, dried it, and cut it into the shreds.
I poured sour cream into a bowl, added a sliced ​​apple, cucumber and a cooled onion. I put a teaspoon of sugar and 2 teaspoons of wine vinegar. Season with salt and pepper, mix.
I added herring and again gently mixed everything, carefully so as not to damage the herring.

I put the herring in such a way into the jars and put it in the fridge for 24 hours, so that everything would go over my taste.

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Components
1 liter of broth (can be from the cube)
2 carrots
bunch of dill
4 tablespoons of cream
1 tablespoon of flour
salt pepper
pasta noodles
Preparation

1. Prepare the broth, put the diced carrots into the boiling water, cook them until they are soft.
2. At this time, set the water for the pasta, and then cook it according to the recipe on the package.
3. Mix the cream with flour and a pinch of salt, add a few tablespoons of boiling soup to it and pour into a pot, stirring. When it boils, remove from the fire and throw in the chopped dill.
4. Place plates of pasta on the plates, then pour the soup.

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Components:

1000 g fat or semi-fat curd, ground at least twice
200 g butter
250 g fine sugar for baking (or less)
4 large eggs (or 5 small eggs), separately egg white and egg yolks
2 tablespoons potato starch (or 50 g semolina)
vanilla or rum flavor
1 teaspoon of baking powder / you can omit /
dried fruit: raisins or candied orange peel, according to taste
All ingredients should be at room temperature.

Mix the butter and sugar in a mixing bowl to obtain a fluffy and light mass. Add egg yolks, aromas and blend. Gradually add the grated cheese. Add potato starch (or semolina), baking powder, blend. Add orange peel and / or raisins, mix. Whip the egg white firmly and gently stir into the cheese mass.

Bake  for about 60 minutes at 170 ° C. Cool down in the oven turned off and slightly open.

Freely decorate, for example with chocolate glaze.

Soft chocolate icing:

70 ml of fondant cream 36%
70 g of chocolate, bitter or milk, chopped
In a small pot, heat the cream-colored cream. Remove from the burner, add chocolate. Set aside for 2 minutes, then mix until a smooth topping is obtained. Set aside in a cool place to thicken.

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Components:

2 cups of wheat flour (300g)
5 tablespoons of sugar
2 teaspoons vanilla sugar
250g butter
2 flat teaspoons of baking powder
1 egg (size M)
about 1.5 kg of apples
1 teaspoon of cinnamon
Additionally:
powdered sugar for sprinkling (optional)

A method of preparing:

With flour, 3 tablespoons of sugar, vanilla sugar, butter (cut into small pieces), eggs and baking powder knead the dough ( by hand or kitchen robot using a kneading hook).
Form a ball from the dough, flatten it lightly and wrap it in the food foil. Put in the fridge.
Wash the apples, peel, remove the seed nests and cut into a small cubes or grate them. Mix with 2 tablespoons of sugar and fry until a mousse forms. (If the mousse is too "watery", fry until the excess juice evaporates). Add cinnamon and leave to cool.
Place a square form with dimensions of 24x24cm with baking paper. (First, you can gently brush in a few places the form of butter or margarine, then the lining of the form with the paper will go more smoothly, because it will stick to the fat).
Put half the dough on the bottom of the mold. Put the apple mousse. Remove the pieces from the remaining dough and place them on the apple mousse. (You can also roll out the dough).

Bake in a preheated oven for about 50-60 minutes, until the cake nicely browned at 180 ° C (top-bottom heating).
Leave the dough to cool. Before serving, you can sprinkle with powdered sugar.

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COMPONENTS:
400 g of wheat flour
pinch of salt
1 teaspoon of baking powder
1 egg
5 yolks
1 tablespoon of powdered sugar
6 - 7 spoons of thick sour cream 12% or yogurt
1 tablespoon of spirit or vinegar
AND
1.5 kg of lard or 2 liters of oil
powdered sugar, jam
PREPARATION
Sift flour into a bowl, add salt and baking powder, mix. In the second bowl, beat the egg and yolks with a spoon of powdered sugar for a fluffy and thick foam (beat for about 8 minutes, initially preferably steamed to make the yolks warm).
Add flour, then pour the cream and spirit, mix or mix with a spoon. Combine the ingredients and knead a smooth dough. Form the ball, wrap in plastic wrap and leave it for about 30 - 45 minutes at room temperature (after this time the dough will be easier to roll).
Crumble the dough for about 7 minutes, then roll it out into a cake, fold it in half and roll out again, fold and roll again 2-3 more times, in the meantime you can also dough the roller. In this way, we soften the dough and put air into it.
Divide the dough into 4 parts and roll it in as thinly as possible (the thinner the better). Stick the rest of the dough wrapped in food foil.
Using a knife or knurl, cut the strips (cut at the ends of the rectangles), smaller than the diameter of the pot. In the middle of each strip, make an incision through which to translate (roll) one end of the dough. Catch the ends and gently shake to make the faworek had a nice shape. Set aside and hold under the cloth when cutting out other fawork.
Heat the oil to 180 degrees C in a wide pot and put a few fawork in it at the same time (quickly grow and blister). Fry in golden color, after 30 - 60 seconds on each side.
Faworki lay on paper towels. After cooling, sprinkle with powdered sugar. Can be served with marmalade or confiture.

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naleśniki z wiśniami-pancakes and cherries

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naleśniki z wiśniami-pancakes and cherries

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Components
10 grams of wheat flour

1 egg

300 ml of milk

2 tablespoons fresh

chopped mint

pinch of salt

frying oil

for sprinkling powdered sugar and roasted almond flakes

Filling:

40 g of stoned cherries,

300 ml of cherry juice,

2 tablespoons of maize flour,

0.5 teaspoon of almond flavor,

0.5 teaspoons ground spices (cloves, cinnamon, ginger, nutmeg)

Preparation:
Place the pitted cherries in a saucepan. Add cherry juice, almond flavor, spices. While stirring, add the maize flour. Slowly cook until the juice thickens. Mix occasionally.

Prepare the pancake batter. Sift flour into a bowl, add a pinch of salt and chopped mint. Combine with egg and milk. Hit for a minute with the mixer.

Heat half a teaspoon of oil on a medium-sized pan. Pour a portion of batter (just enough to cover the bottom of the pan). After about 40-60 seconds, use a wooden or silicone spatula to pry the edges of the pancake, check if the dough has turned brown. If so, turn the pancake to the other side and fry it in golden color. In the same way, fry all pancakes. Put them on a plate, keep warm.

Pour a portion of cherry stuffing onto each pancake. Wrap the pancakes in the cones. Sprinkle with powdered sugar

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COMPONENTS
2 apples
200 ml of milk (incomplete 1 cup)
1 egg
150 g (1 cup) of wheat flour
1 tablespoon of vanilla sugar
1 teaspoon of sugar
1/2 teaspoon of baking soda
for frying: eg clarified butter, coconut oil, other vegetable oil
ADD NOTICE
PREPARATION
Sift flour into a bowl, add vanilla sugar, sugar and baking soda, mix.
Add milk and egg and mix the ingredients with a rod to a homogeneous mass without lumps.
Peel the apples, cut them into quarters, remove the seed nests, cut the halves along halfway and then crosswise slices. Put into the dough and mix.
Put about 3 tablespoons of dough and 3 slices of apple for 1 pancake into hot fat in a pan and fry for about 1.5 minutes for a golden color. Turn over and repeat frying.
Serve with powdered sugar, cherry jam and

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Components
500 g of pork ribs
1 carrot
1 parsley
1/4 of celery root
2 bunches of fresh sorrel
1 tablespoon of butter
2-3 tablespoons of cream 18%
1 egg
2 laurel leaves
3 grains of herbal medicine
3 grains of pepper
salt, pepper to taste to taste
to be served - boiled eggs

Preparation
Finish the ribs, put in a pot and pour about 2 liters of cold water. Add the allspice, pepper in the beans, the bay leaf and cook from the moment of boiling over medium heat for about 20 minutes - during cooking, collect scum with a slotted spoon or strainer.

Peel vegetables, wash, add to the broth and cook to medium softness. Ready the brew, leave only the carrot.

Wash the sorrel thoroughly, filter and chop (leaves without hard stalks). Heat the butter in a pan, fry for a few minutes (during frying it will shrink strongly) and add to the boiling broth (additionally, you can wipe the sorrel through the sieve).

Check the taste, if the soup is not very sour, add some petioles - the soup should have a distinct taste. Season with a little salt and pepper.

Egg with a little water, whisk them with a fork in a flat container, until the egg yolk and protein are combined to a homogeneous consistency. Then pour it into the soup.

At the end, after removing the pot from the fire, add the cream. Remember that you must necessarily harden it with a few tablespoons of hot soup, and then pour it into a pot.

Treat sorrel with a boiled egg.

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* Ingredients:
-4 pork chops or cutlets
-3 tablespoons flour
-1/2 teaspoon paprika
-1/2 teaspoon salt
-1/8 teaspoon pepper
-2 tablespoons olive oil
-4 ounces sliced mushrooms
-1 can (14.5 ounces) diced tomatoes with juice
-1 tablespoon balsamic vinegar

* Preparation:
- Trim excess fat from chops or cutlets; rinse and pat dry. Combine the flour, paprika, salt and pepper; dredge the chops in the mixture until well coated.
Heat oil in a large skillet over medium heat; cook the pork chops for about 4 to 5 minutes, until browned. Turn the chops over, add mushrooms, and cook for about 4 to 5 minutes longer. Add tomatoes and vinegar; stir to blend. Cover, reduce heat to low, and simmer for about 20 minutes, or until chops are cooked and tender.
Serves 4.