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PLENDZE FROM WJCIN

NAGAWSKIE BAKED APPLES WITH JUICE

ZALEWAJKA WITH ROUX

PLENDZE FROM WJCIN

In Poland potatoes appeared during the reign of John III Sobieski (17th century). At the beginningthey were a novelty arousing small interest. Over the course of time, due to the fact that they wereeasy to grow and to their fertility, potatoes became basic food for people living in villages.At the beginning of the 20th century in the territory of the historical Wielu region (Central Poland)there spread a custom of backing potato pan cakes. Much earlier the so called PLENDZE wasbaked in the north-western area i.e. the land bordering lsk and Wielkopolska. Part of the menuof all families from Wjcin become the potato PLENDZE whose ingredients and the original namehave not change for generations. To this day in Wjcin PLENDZE are fried on every Friday as afasting dish. PLENDZE also must appear on tables of elder female residents of Wjcin when theirgrandchildren and great-grandchildren come to visit them.

Recipe:In order to prepare PLENDZE you needpotatoes preferably with high content of starch (e.g. oldvarieties Brynza) wheat flour,onion, eggs, vegetable oil, salt.You must wash the potatoes, peel them and then grate into tiny pieces. To grated potatoes add anegg, a pinch of salt and flour to form appropriate consistency.Carefully mix, heat up a frying pan on the oven, pour a little vegetable oil. On the heated in thefrying pan fat put with a spoon the potato substance forming the PLENDZE of the size around 8-12cm. Fry on both sides until you get a gold color. After baking, serve sweet with sugar or garlicsauce depending on taste.

NAGAWSKIE BAKED APPLES WITH JUICE

The oldest form of processing wild forest apples was to sour them. In the time of the Piast dynasty(first dynasty in Poland 10th century), friars who arrived in our territories from the West started to

graft fruit trees thanks to which in farm orchards appeared fruit trees of different varieties.According to historians dealing with culture, apples were a very popular dessert in the old Polishmenu. Nagawki village is situated in the valley of the Mroga river in the vicinity of d Hills

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Landscape Park. Thanks to it, this area is characterized by a specific microclimate and cleannatural environment. The fruits are of exceptional quality, have good taste and high nutritionvalues. In accordance with the long term tradition, nagawskie apples baked withjuiceare servedas a dessert.

Recipe:In order to prepare the baked apples, you need:apples, fruit juice and powdered sugar.

Apple fruit which you will use for baking with juice must be young and fully developed. The best areapples of old varieties growing in a farm orchard. The juice for preparation of the apples should bemade in a traditional way according to home recipes without any preservatives.

Wash apples and remove their central part with pips. Fill up the hollow central part of the appleswith the juice. Put apples prepared in this way on a tray and then in a heated oven. Bake them forabout 30 minutes in the temperature of 180 oC. After they have been baked, dress them withpowdered sugar and serve them hot or cold.

ZALEWAJKA WITH ROUX

Zalewajka is a widely known soupof Polish folk cuisine. In the 19th century, apart from sour ryesoup, borsch and polewka, it was the main dish consumed from breakfast, dinner and oftensupper. The reason for eating Zalewajka so often was not only the ease of preparing the soup but

also the fact that it was made of the most common and cheapest ingredients e.g. sour starter,potatoes sometimes dried mushrooms. For most time of the year these ingredients were availablein every village household. The sour starter required to prepare Zalewajka comprised rye flour,water and breed crust and was soured in houses by almost all housewives. The nameZALEWAJKA derives from the method of cooking this dish i.e. in accordance with an old recipe cutand boiled potatoes were poured with the sour starter. In some regions Zalewajka was dressedwith flour with cream or buttermilk. On holidays Zalewajka was served with roux or scratching offresh pork fat.

Recipe:In order to prepare Zalewajka, you need: water, sour starter, potatoes, carrot, smoked bacon,parsley,onion, wheat flour, celery, salt, vegetable bouillon, black pepper and bay leaf.

In order to make the Zalewajka with roux use water from own intake. This is spring water rich incalcium, magnesium and sodium. If you use such water to make the soup, you will significantlyimprove its taste and nutritive qualities.The sour starter necessary to make Zalewajka is prepared in a special tune. According to the oldrecipe, mixed ingredients mature in this tune for several days in appropriate temperature.To finish sour starter, add the particular vegetables cut into cubes and spices. Simmer everythingand from time to time mix with a wooden spoon to prevent the ingredients from sticking to thebottom. While cooking the stock, in the frying pan fry the sliced onion together with the smokedbacon cut into cubes. After frying, take these ingredients to a cauldron with soup. Next, in the fryingpan prepare the roux of melted fat and wheat flour. Add it to the soup after all ingredients are

already tender. Total time for preparation of Zalewajka with the roux amounts to 30-40 minutes.Considering the fact that in order to prepare real home-made sour starter you must wait a fewdays, the total time for preparation of Zalewajka considerably lengthen.

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Ziemniak PotatoeJabko appleCebula - onionJajko eggDawne odmiany old varietiesSok juice

Zupa soupur- sour starterZasmaka - rouxWoda- water

PLENDZE z WJCINA

Ziemniaki pojawiy si w Polsce za czasw Jana III Sobieskiego (XVII wiek). Nie wzbudziypocztkowo duego zainteresowania, ale z czasem stay si z powodu atwej uprawy i dobrychplonw, podstawowym poywieniem na wsi.Na pocztku XX wieku w regionie historycznego Wielunia tradycj stao si pieczenie plackwziemniaczanych. Ale ju wczeniej tzw. PLENDZE byy podawane na lsku I Wielkopolsce.W Wjcinie Plendze je si w kady pitek, a mistrzyniami w przyrzdzaniu s starsze gospodynie -s nieodcznym daniem na stoach szczeglnie wtedy, gdy z wizyt przychodz wnuki.

Przepis:Ziemniaki (najlepiej stare odmiany np. Bryza), mk pszenna, cebula, jaja, olej rolinny, sl.Ziemniaki umy, obra, zetrze na tarce. Doda jajo, szczypt soli i mk, wymiesza na jednolitgst mas.Podgrza patelni, wla trocholeju. Na rozgrzany olej pooy yk okrge ciasto ziemniaczane(o rednicy 8-12 cm). Smay po obu stronach na zoty kolor. Podawa na sodko z cukrem lub naostro z sosem czosnkowym, w zalenoci od upodoba smakowych.

NAGAWSKIE JABKA PIECZONE Z SOKIEM

W czasach pierwszych Piastw do Polski przybyli zakonnicy St. Benedykta i przywieli ze sobszlachetne odmiany drzew owocowych. Od tej chwili w zaczy powstawa tradycyjne sady. A dodrugiej poowy XX krajobraz wiejski rozkwita wiosn biaymi i rowymi barwami drzewowocowych. Jabka zajmuj w polskiej tradycji kulinarnej specjalne miejsce, byy i s najchtniejjadanym deserem w kadym domu. Nagawki to wie pooona w dolinie rzeki Mroga na obszarzepiknego Parku Krajobrazowego dzkich Wzniesie. Owoce z sadw Parku Krajobrazowegocharakteryzuj si wyjtkow jakoci i wysokimiwartociami odywczymi; zapiekane z sokiem stradycyjnym deserem w tym regionie.

Przepis:Jabka, sok owocowy i cukier puder.Jabko jdrne, ale dojrzae najlepsze s te, ktre pochodz z tradycyjnych sadow dawnychodmian. Sok z jabek wyciskany na zimno, bez cukru, wody, rodkw konserwujcych.Jabka umy, wydry . Napeni wydron cz sokiem z jabek. Uoy na blasze, woy dorozgrzanego piekarnika. Piec przez okoo 30 minut w temperaturze 180 C. Podawa posypanecukrem pudrem, na ciepo lub zimno.

ZALEWAJKA Z ZASMAK

Zalewajka to najbardziej popularna zupa polskiej kuchni ludowej. Jeszcze w XIX wieku podobniejak urek, barszcz i polewka jadano j o kadej porze dnia: na niadanie, obiad i kolacj.

Cieszya si powodzeniem nie tylko dlatego, e bya ata w przyrzdzaniu, ale rwnie dlatego, ejej skadniki byy tanie i dostpne o kadej porze roku: ur z kwasu chlebowego, ziemniaki isuszone grzyby. ur kiszony by w kadym domu. Nazwa ZALEWAJKA wywodzi si od sposobu

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gotowania ugotowane ziemniakami zalewano kwanym urem. W niektrych regionachZalewajka (szczeglnie w wita) podawano z zasmak lub wie sonin.

Przepis:Woda, ur, ziemniaki, marchew, boczek wdzony, pietruszka, cebula, mka pszenna, seler, sl,bulion warzywny, pierprz czarny i li laurowy.Najlepsz wod do przygotowania Zalewajkajest woda rdlana, bogata w wap, magnez i sd.

ur kisi si w specjalnej kadzi. Wedug starej receptury dojrzewa musi w odpowiedniejtemperaturze przez kilka dni.Warzywa pokroi w kostk wrzuci do wody z przyprawami. Doda ur, dusi wszystko i od czasudo czasu wymiesza drewnian yk, aby zapobiec przywieraniu skadnikw. Na patelnipodsmay cebul i wdzony boczek pokrojone w kostk. Wrzuci do zupy. Przygotowazasmak ze stopionego tuszczu i mki pszennej. Doda do gotowej zupy ju w ostatniej chwili.