LLP Comenius I.P.I.L.I.A.! project Cook Book Polish part, SP171 Warszawa Wesola

3. 100 g margarine 500 g flour 250 g honey 125 g sugar 1 heaped spoonfuls cocoa 1 egg 1 tsp baking powder 1 tsp spices: cinnamon, cloves , kardamom, ginger, piment pinch of salt 2 egg whites 250 g powdered sugar 1 tsp starch 1 tsp lemon juice

4. W arm f at, honey, sugar, spices and cocoa in a pot – don’t boil. Then cool well. Put flour, egg, baking powder and salt to a bowl. Add the mixture. Knead the dough. Cool in a fridge for 1 hour. Roll out the dough with the rolling pin. Cut shapes with cutters or make own shapes. Bake for 10 minutes in the 200 C oven. Cool. Keep ginger cakes for 2 weeks in a tin box. FROSTING Put all ingredients into a bowl and mix well until fluffy. Add some colour if you like. Decorate the cakes.

5. 150 g honey 300 g sugar 400 g flour 50 g butter 1 egg 2 tsp. baking soda rum flavour ground spices 1 tsp cloves 1 tsp cinnamon ½ tsp piment some dried fruit, raisins, orange peel, nuts and almonds to add and to decorate the top TOPPING 100 g sugar 2 tbsp milk 80 g margarine 2 tbsp natural cocoa

6. Grease the form and sprinkle some breadcrumbs over the fat. Pour the batter. Bake in a 175 degree oven. TOPPING Put s ugar, milk, margarine and cocoa into a pot. Heat and boil slowly until thick. Remove from heat and pour over the cake. Decorate the cake quickly when the topping is hot. Put 200 g sugar in a pot and melt the sugar. Add quickly 1½ glass of warm water. Add honey and spices. Cream the egg , the rest of sugar and butter with a blender. Add the flavour. . ! DANGER – ask your parent or teacher to help you. Cut dried fruit, orange peel, nuts and almonds, add raisins and sprinkle with flour. Add to the batter and stir carefully. Add some liquid and flour with soda and again until the end. The batter is thin.

7. YEAST DOUGH 300 g sugar 300 g margarine 1 kilo flour 100 g yeast 7 eggs 2 pkt vanilla sugar milk FILLING 1 kilo poppy seed 300 g sugar 50 g butter 1 tbsp honey 30 g yeast 3 egg whites 400 g raisins, cut almonds, walnuts, orange rind.

8. YEAST DOUGH Stir yeast, some sugar, warm milk, flour and a pinch of salt in a small bowl. Wait till it rises. Put it to the flour. Mix eggs with sugar and vanilla sugar. Add to flour. Warm milk and add too. The dough must be soft. Knead well and leave in a warm place to rise. Melt margarine, cool it and add to dough. Knead and leave again. Put some flour on a board and roll ½ the dough. Cover with poppy seed and roll together. Put in a long tin, wait again till it rises and bake . FOR TEACHERS DIFFICULT Scald poppy seed with boiling water. Drain . Grind the poppy seed 2 times. Cut almonds, nuts, dried fruit. Mix poppy seed with honey, sugar, butter and yeast. Add nuts and sweetmeats. Mix all very well. Beat the egg whites into a froth and add to the poppy mixture . S tir delicately with a spoon. FILLING Use ready filling or make one.

9. 1 glass of wheat grains 2 glasses of poppy seed half glass of sugar 1 almond aroma rind of 1 lemon 4 tablespoons of honey 100 g almonds 100 g walnuts 100 g sweetmeats – apricots, figs, raisins, orange peel, cranberry… 2 tablespoons of cream

10. Put wheat grain into water and steep overnight. Boil the grain until soft and drain water. Scald poppy seed with boiling water. Drain . Grind the poppy seed. Cut almonds, nuts, dried fruit. Mix wheat and poppy seed with honey, sugar and cream. Add nuts and sweetmeats. Mix all very well with a spoon. Smacznego!

12. 1 vodka glass of strong alcohol – about 50 g 800 g flour 150 g butter 4 tbsp cream 2 tbsp sugar 4 eggs 4 egg yolks

13. Knead all ingredients. Hit hard for 5 minutes with the rolling pin. Put to the fridge for 1 hour. Cut a small piece of the dough and roll very thin sheets. Cut long thin rectangles and cut a hole in the middle. Heat oil in a pan. Fry „faworki” on both sides. Put on tissue paper to drain. Put on a big plate layer by layer. Sprinkle each layer with icing sugar. Put one end to the opening and pull gently.

14. Doughnuts - ingredients ½ kg mąki 4 dag drożdży 200 ml ciepłego mleka 2 łyżki stopionego masła 50 g cukru 2 żółtka szczypta soli 1 kieliszek alkoholu (rum) 20 dag konfitury 1 l oleju do smażenia 1 białko cukier puder ½ kg flour 4 dag yeast 200 ml warm milk 2 tbsp melted butter 50 g sugar 2 egg yolks a pinch of salt 50 g al c ohol (rum) 20 dag apricot confiture 1 l oil to fry 1 egg white powdered sugar to sprinkle

15. Stir yeast, some milk, sugar and salt together and pour to the flour. Let it grow . Knead the dough well until it doesn’t stick to your hand. Leave it to grow again until it doubles. Pour flour to a big bowl or pot. Look at the pictures and proceed as you see. DANGER!!! The fat is hot. Ask for help.

17. 600 g flour 400 g margarine 200 g icing sugar 3 hard-boiled egg yolks 2 yolks 1 egg 1 lemon rind 1 packet vanilla sugar FROSTING 250 g icing sugar 3 egg whites 1 tbsp lemon juice 1 tsp starch stir all until fluffy or buy a ready one or FUDGE 1/2 l milk 400 g sugar 1 vanilla pod 50 g butter boil slowly until thick and stir SWEETMEAT FOR DECORATION

18. Put flour , margarine , icing sugar , vanilla sugar , yolks and egg in a bowl. Boil 3 eggs. Rub the yolks through a sieve. Cool in a fridge for one hour. Roll out the dough to form flat shapes 1-2 cm thick. Roll some dough to make a border adound the shape. Spread some frosting, fudge or chocolate on the cake. Decorate with dried fruit, nuts, almonds. You can use sweet decorations from the shop , too . Grate the lemon rind. Knead well all ingredients. Heat the oven to 200 °C. Bake for 10-1 5 minutes.

19. Beat 1½ litre of egg yolks in a churn for an hour. Pour 4 cups of dry flour, 2 cups of sugar, 2 cups of yeast and beat another hour. O LD TRADITIONAL RECIPE Pour to” a form and put on a warm stove unti it is as high as ‘2 fingers’ from the edge. It is very light and delicate. This kind of cake needs a warm place. Make it in a hot room or best in a bakery. Then put into a very hot oven for three quarters of an hour . After that put out the upper fire in the oven and cover your BABKA with thin paper. Take out of the oven very carefully and put together with a form on a pillow. Remember not to shake the form with the dough and after you take the cake out! Take out of the form when it is cold . To check the temperature of the oven put some flour and check – if it burns it is too hot, if it bakes brown the temperature is good.