https://padlet.com/brightongroupzspzakl/2eype5p6bafy Zrobione z piorunem geniuszu en-us 2017-11-13 07:21:58 UTC 2018-01-08 07:50:52 UTC hello@padlet.com brightongroupzspzakl https://padlet.com/brightongroupzspzakl/2eype5p6bafy/wish/206112671 - strong Internet connection
- good Internet quest applications
- ability to differentiate between useful and useless information (we should be aware of the fact that there is a lot of false information on the Internet) 


]]> 2017-11-13 07:26:30 UTC https://padlet.com/brightongroupzspzakl/2eype5p6bafy/wish/206112671 brightongroupzspzakl https://padlet.com/brightongroupzspzakl/2eype5p6bafy/wish/219245188 Ingredients for Yorkshire pudding:
Plain flour, eggs, milk, salt, pepper, goose fat
Ingredients for bigos:
Cabbage, tomato paste, sliced bacon, diced pork, sliced sausage, diced onion, salt, pepper
Preparation of bigos:
Cut your washed cabbage in slices, boil until tender
Sauté your diced pork in a pan with some cooking oil, set aside 
Sauté bacon and sausage with the onion and garlic 
Combine cooked cabbage, sour water, tomato paste , spices and your cooked meats, onion and garlic 
Simmer for an hour 
Preparation of Yorkshire pudding:
Heat oven to 230C. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

To make the batter, tip plainflour into a bowl and beat in four eggs until smooth. Gradually add milkand carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. 

Now put your bigos into the Yorkshire puddings and you're done !]]> 2018-01-08 07:39:00 UTC https://padlet.com/brightongroupzspzakl/2eype5p6bafy/wish/219245188