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Wpisany przez mgr Aleksandra Buła   
Poniedziałek, 30 Wrzesień 2013 16:18

Cottage pie


- 1 pound russet potatoes peeled and cut in half

- 5 tablespoons unsalted butter

- 1/2 pound mushrooms sliced

- 1 pound lean ground beef

- 1 small white onion chopped

- 4 garlic cloves minced

- 2 tablespoons all purpose flour

- 3/4 cup canned beef gravy

- 1/4 cup chopped fresh parsley

- 1 medium carrot sliced

- 1 tablespoon Worcestershire sauce

- 1/2 teaspoon dried marjoram

How to make it

Cook potatoes in a large saucepan of boiling salted water until tender. Drain then return potatoes to a saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper. Preheat oven to 350. Melt remaining 2 tablespoons butter in a heavy large skillet over medium high heat. Add mushrooms and sauté until tender about 7 minutes. Transfer mushrooms to a bowl. Add beef, onion and garlic to a skillet and cook over medium high heat until beef is brown breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire sauce and marjoram. Simmer 4 minutes stirring occasionally. Spoon beef mixture into 8 inch square baking dish. Spoon mashed potatoes over and smooth top. Bake until potatoes are heated through and golden brown about 25 minutes. Let stand 5 minutes before serving.

Fruit salad

Components :

- 1 Yogurt strawberry

- 1 banana

- 1 apple

- It is possible to add something else ( fruit )


Takes banana as well slices him on rashers. Thereafter takes apple as well so slices ( no matter whereby ). When finitely slices takes pan as well yield until agent , and thereupon disembogues yogurt as well obfuscates everything. Toothsomely!


Ingredients :

- 500g of flour

- 2 eggs

- 200 ml of milk

- jam

- 50g of oil

Mix 500g of flour with 2 eggs. Pour in milk and blend for 10 minutes. Pour the pastry slowly over the hot oil on the frying pan. When ready smear the pancakes with jam. Enjoy!

Popular Apple-pie

Components of dough :

- Thirty dkg flours,

- Of ten dkg sugar,

- Fifteen dkg butters,

- Two spoons of lard,

- One egg,

- One pack of powder to baking,

- One pack of vanilla - sugar.

- Components of stuffing: of seventy dkg acrid apples,

- Twenty of five dkg sugar.


Butter and lard to chop with flour, egg of killings on froth with sugar, with scent and with powder to baking; to knead dough . from two third quantities of dough to pin cake of thickness one and a half of centimetre and to bake in enough hot oven on brightly golden colour. Of apple to peel, to shred, to pour sugar and mixing to fry on jam. Warm mass to put evenly on cake.

From the rests of dough to make thin belts, to arrange on the top squared, to grease with milk with sugar. To cut on second day.

Salad recipe


- 200 g rice

- 250 g mayonnaise

- 300 g pickles

- 400 g chicken fillet

- 300 g canned maize

- Spices - traditional Polish-style marinade

- Sunflower oil


Cook the rice and set aside to cool. Chop the chicken fillet into cubes, sprinkle with spices, fry in oil and set aside to cool. Cut the pickle into cubes. Drain the maize. Mix the ingredients and finally add mayonnaise.

Pie with plums.


- 1 / 2 white cabbage

- 1/ 2 pounds sauerkraut

- 3 / 4 jar of plum jam (for me consistently from Lowicz)

- California plums package

- 2 cubes Knorr mushroom

- 2 Petka ordinary sausage

- 2 bay leaves

- green pepper

- cumin


Cut white cabbage, cook mushroom with two dice. Set aside for the night put the caramel in the fridge.

Double-rinse sauerkraut, cook.

Combine the cabbage, add the chopped plums, jam, spices, sausage, and cook, stirring.

Eggs and Bacon 

One of the most popular breakfast dishes which can be eaten and enjoyed at any time. 


4 Rashers Smoked back bacon
1 Teaspoon Butter or lard
4 Eggs


Cut the rinds off the bacon with kitchen scissors and put them in a frying pan with the butter or lard. Let them give up their fat over a low heat for a few minutes, then put in the bacon rashers and fry to a medium brown on each side, turning them only once.

Push them to the side of the pan, break the eggs into the bacon fat and let them fry fairly gently. When they are firm, tip the pan and spoon the bacon fat, sizzling hot, over the yolks to cloud them. Serve them straight away or they will go rubbery.

Instead of 4 rashers of smoked back bacon you could use 8 thin rashers, or 4 back and 4 streaky



1 lb. poppy seeds, 
1c. sugar, 
4 Tb. honey, 
2 rounded Tb. butter, 
2 egg whites, 
1 vanila sugar, 
3/4 c. raisins. 
1 c. chopped walnuts, 
1 Tb. finely chopped candied orange peel.


1 lb. flour, 
1 c. sugar, 
3/4 c. margarine, 
4 egg yolks, 
1 c. milk ( lightly warm) 
1 oz. yeast, 
pinch of salt, 
butter and bread crumbs to grease the cake form. 
1 egg


1 c. icing sugar, 
1-2 Tb. lemon juice, 
1-2 Tb. boiling water.
1) Rinse poppy seeds, scald with hot water and let sit overnight. The next day drain the poppy seeds in a sieve, grind at least two, three times. Melt butter in a pot, add sugar, poppy seeds, honey, raisins, nuts, (candied orange peel, optional)  and fry a few minuts on a low flame, still mixing. When slightly cooled, add egg whites whisked into a froth and mix. Divide the poppy seed mixture into 2 parts. 
2) Mix yeast with 2 Tb of sugar, 2 Tb of flour, about 100 ml. of lightly warm milk.  Mix well and let it rise.
3) Grind the yolks well with the remaining sugar, and to this add the raised yeast, milk, salt and flour.  Make a dough.  At the end add melted margarin and lemon juice. Mix well again.

Apple Dumplings


2 cups flour 
1 Tbs. baking powder dash of salt 
3 Tbs. sugar 
1/3 cup oil 
2/3 cup milk 


2 cups green apples, peeled and sliced

egg wash:
1 egg


1 cup water 
1/2 cup sugar 
2 tablespoons butter 
1/2 teaspoon cinnamon
5 hot cinnamon candies (optional)

Mix all dough ingredients together to form a soft dough. Roll out on floured pastry board to a thickness of 1/2 inch. Cut into 5 or 6 inch squares.
In a small bowl lightly coat cut apples with sugar. Place them on top of biscuit dough and sprinkle cinnamon on top. 
In a small bowl, beat egg. Using a pastry brush, wet edges with egg and fold it over the apple, pinch and flute them to look well, and encase the apple completely. Brush the tops with egg and sprinkle with sugar. 
Place on cookie sheet and bake at 425° for 25 minutes, then reduce heat to 350° for 30 minutes. Pour sauce over each dumpling at serving time. 
Syrup directions:
Using all ingredients, bring to a boil on the stove and cook a couple of minutes. Add cinnamon candies and cook just until candy melts over low heat.

Simple Borsch

400g beef

2 average red beets

200g cabbage

4 little potatoes

1 carrot

2 tomatoes

1 tsp. vinegar

salt and pepper, to taste



spring onions

Borsch is of soup, but it is 'Borsch', no one calls it soup in Russia. History says that Borsch was and is one of the most popular dishes in Russia. It appeared at the end of the 18th and 19th centuries. The main ingredients are red beets and broths made from meat or fish, mushrooms, or smoked sausages. Plus, people used to and do use cabbage, onions, carrots, potatoes, tomatoes, spinach, and sorrel. The sour taste it can have is because of the vinegar. Our ancestry ate borsch with pancakes, different porridges, and pies. Poor people made borsch without any meat, only with vegetables.

Preparing meat broth-

Put beef into a large saucepan and cover with 3 liters cold water. Bring to a boil and reduce heat. Remove the grease froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours.

Simmering Red Beets-

Melt 1 Tbls. margarine in a saucepan. Cut red beets into thin sticks and add them into the cooking pot. Add tomato paste or sliced tomatoes. Simmer at low heat for 1 hour. If there is not enough liquid, add some broth. Add vinegar.

Pan-frying Vegetables-

Melt 1 Tbls. margarine in a frying pan. Add chopped onions and carrots that are cut into thin sticks. Cover and saute for 15 minutes, stirring occasionally.

Heat broth to boiling. Add chopped cabbage and potatoes that are cut into bars. Cook for 5 minutes. Add saute and cook another 10 minutes. Add simmered red beets. Cook another 5 minutes. Add salt and black pepper.

Salad fruit


-2 grapefruit
-2 oranges
-1 lemon
-2 bananas
-2 apples
- compote of peaches from a jar
-15 dag prunes
-5 dag nut
-3 tablespoons sugar
-2 glasses of cognac
-whipped cream

Description of preparation:

All the fruit peel, cut into quarters, then into slices, lay out the kompotiery. Soak the plums first, then cut them in quarters. Fruit compote with drain and slice similarly. Juice of compote and pour sweeten the fruit, then pour down the whole amount of cognac, very cool. Give the dressed fruit salad with whipped cream covered with nuts.

Muschroom pizza

• 1 medium-size red bell pepper 
• 1 medium-size green bell pepper 
• 1 tablespoon olive oil 
• 1/2 pound assorted wild mushrooms (such as oyster, crimini, morel and stemmed shiitake), sliced 
• 1 1/2 teaspoons chopped fresh rosemary 
• 1 10-ounce purchased fully baked thin pizza crust 
• 1 cup shredded Fontina cheese 
• 1/2 cup thinly sliced red onion 
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and thinly slice peppers. 

Preheat oven to 450 deg. F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and rosemary. Cover skillet and cook until mushrooms are just tender, stirring occasionally, about 5 minutes. Uncover and simmer until any juices evaporate. Season with salt and pepper. 

Place crust on baking sheet. Top with cheese, onion, peppers and mushrooms.Bake pizza until heated through and cheese melts, about 15 minuten.