Karolina warda

Polish cake – „Ciasta Polskie’’

Cheesecake – „sernik”

Cheesecake is a dessert formed of a topping made with soft, fresh cheese

upon a base made from biscuit, pastry or sponge. The topping is frequently

sweetened with sugar and flavored or topped with fruit, nuts, fruit flavored

drizzle and/or chocolate.

Apple Pie – „Szarlotka”An apple pie is a fruit pie

(or tart) in which the principal filling ingredient is apples. It is sometimes

served with whipped cream on top. Pastry is generally

used top-and-bottom, making a double-crust pie, the upper crust of which

may be a disk shaped crust or a pastry lattice woven of strips; exceptions are deep-

dish apple pie with a top crust only, and open-face

Tarte Tatin.

Gingerbread – „Piernik”

Gingerbread is a sweet dessert that can take the form of a cake or a

cookie in which the predominant flavors are ginger and molasses or

sugar.

Polish kitchen – „ Kuchnia Polska ”

Broth – „Rosół”Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oatmeal, it is then generally called soup.

Dumplings – „Pierogi”

Dumplings are cooked balls of dough. They are based on flour, potatoes, bread or matzoh meal, and may include meat, fish, or sweets. They may be cooked by boiling , steaming, simmering, frying, or baking. Ingredients may be as a part of a filling, or mixed throughout the dumpling. Dumplings may be sweet, spicy or savoury. They may be eaten alone, in soup, with gravy, or in many other presentations.

Tripe – „Flaki”

•2 carrots, chopped•2 celery stalks, chopped•1 onion, chopped•3 cloves•2 bay leaves•4 fresh parsley springs•3 fresh thyme sprigs•1/2 teaspoon crushed red pepper flakes•1 teaspoon sea salt•1 teaspoon black peppercorns

„żurek”The sour rye soup is a soup made of soured rye flour and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). It is specific to Poland, where it is known as żur or żurek, and a variant is known as barszcz biały ("white barszcz"). The soup also occurs in the cuisines of other northern Slavic nations such as Slovakia and the Czech Republic (kyselo). A variation of this soup is found in Lithuania.

„Kopytka”Kopytka – are a kind of potato dumpling. They are very similar to gnocchi although they are typically served baked with cheese, fried bacon or onion. The dish is a part of Belarusian, Lithuanian and Polish cuisines.

„gołąbki”

Gołąbki - are a form of cabbage rolls. They are a traditional Polish dish made from lightly boiled cabbage leaves, which are wrapped in a parcel-like manner around minced pork or beef meat, chopped onions and/or rice or barley; most often baked and refried in a spicy or sweet-and-sour tomato sauce.

„kotlet mielony”

meat with eggs, bread crumbs, garlic, and

salt and pepper rolled into a ball and fried on

onion butter

„kaszanka”

Polish blood sausage, made of pork blood, liver, lungs and fat with kasza, spiced

with onion, pepper and marjoram.

„pyzy”

potato dumplings served by themselves or stuffed with minced meat or cottage cheese

„bigos”

a stew of sauerkraut and meat, similar to

the French choucroute, but

generally less acidic and including

unfermented cabbage

Dziękuję za uwagę.

Karolina Warda 2 H