Greek and po l i sh pup i l s cook !

Special points of

interest:

• Greek salad

• Dumplings

with plums

• Spinach pie

with home-

made filo

pastry

• Sour soup

In the book:

Salads

Soups

Main courses

Desserts

Greek and po l i sh cu is ine

Polish cuisine is rich

in meat, especially

pork, chicken and

beef and winter

vegetables (e.g.

cabbage) and spices. The Polish use

various kinds of noodles. Cream and

eggs are also widely used speaking,

Polish cuisine is hearty and uses a lot of

cream and eggs.

eTwinn ing pro jec t :

“Le t ’ s ge t to know

each o ther”

2012-2013 * Gymnasio Lechainon, Greece

* Gimnazjum nr 2 im. Jana Kochanowskiego, Zgierz, Poland

Caption describing picture or graphic.

P o l i s h - g r e e k c o o k b o o k

Let’s try out traditional reci-

pes from Poland and Greece.

The recipes were tested,

prepared and tasted by the

pupils!

Enjoy!

Greek cuisine is part of

the Mediterranean

cuisine. Olive oil,

vegetables and herbs,

grains and bread, wine,

fish and various meats,

including lamb and pork

are widely used. Olives,

yoghurt and filo pastry

are also very popular.

Greek

desserts often

contain nuts

and honey.

Traditional greek salad

Horiatiki salata

Ingredients (for 4 persons)

• 4 tomatoes

• 1 cucumber

• 2 kinds of peppers (a red and a green one)

• Olive oil (as much as you want)

• 1 onion

• Feta cheese

• Salt

• Dried oregano

Method

• After we have washed the vegetables and have removed the stocks, we peel the cucumber and cut all vegetables into medium sized pieces. We put them all in a large bowl. We add salt, the feta cheese and the oregano. In the end we add olive oil.

• Tip: Accompany with fresh home made bread to taste the juice!

Καλή Όρεξη!

Georgia Georgakopoulou, Chrisavgi Gourdoupi,

George Tzortzis

&

next

• In Poland the mushroomsoup is one of the 12 traditional dishes on thetable on Christmas Eve

• In Poland cream soup is traditionally eaten for Easterdinner

1. 500 grams of wild mushrooms2. two onions3. a carrot, a celery, a leek and a parsley4. 1 tablespoon of flour5. 1 tablespoon of butter6. ¾ cup of sour cream7. 2 tablespoons of chopped parsley8. Salt and pepper

Wash and peel the vegetablesWash and peel the vegetables: : carrotcarrot, , celerycelery, , leekleek and and parsleyparsley..Then pThen putut themthem intointo thethe boiling and salted water and boil for 30 boiling and salted water and boil for 30 minutesminutes..PeelPeel thethe onionsonions, , mushroomsmushrooms and and cutcut intointo smallsmall piecespieces, , addadd salt salt

and and butterbutter and and simmersimmer coveredcovered inin thethe fryingfrying pan. pan. StirrStirr fromfrom

timetime to to timetime..OnceOnce cookedcooked, , addadd to to thethe brothbroth. In a . In a mugmug combinecombine one one spoonspoon ofofflourflour withwith waterwater and and addadd to to thethe boilingboiling soupsoup stirringstirring allall thethetimetime. . BringBring to a to a boilboil and set and set asideaside. . AddAdd thethe creamcream and and stirrstirr wellwell..ServeServe withwith pasta and pasta and sprinklesprinkle withwith choppedchopped parsleyparsley

How to make ?

COMPONENTS

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Enjoy your meal Enjoy your meal ; ); )

Next

To make the sour soup you need to have leavening.

HOW TO MAKE LEAVENING:

1)four glasses of hot water2)one cup of rye flour3)two cloves of garlic4)2 bay leaves5)4 grains of allspice

6)a piece of rye bread crust

•Into a glass or stone jar add the flour, pourthe warm, previously boiled water, stir.

• Then add the chopped garlic, bay leaves, allspice and bread crust. Stir again, cover witha cloth and leave in a warm place for 3 days. • After this time, the sourdough leavening is ready. Just pull out the crust of bread, closethe jar and store in the refrigerator untill youneed it.

•You’ll add it to the soup when you cook thesour soup.

next

HOW TO COOK

THE SOUR SOUP

800 grams of white sausage300 grams of smoked bacon3 carrots, a parsley, a celery, a leek1 onion (small)2 cloves of garlictwo glasses of leaveningsourdough3 grains allspice2 bay leaves1/2 teaspoon of marjoram1/2 cup of sour creampepper and salt

The vegetables cleaned, washed and cut into large pieces, place in a pot with thesausage, smoked bacon, allspice, bay leaf pour cold water (about 4 cups) and cook until the vegetables are tender. If thewater evaporates while cooking you have to add some water.Peel the onion, cut into small cubes, fry inthe frying pan in some oil.

Remove the vegetables, sausage and smoked bacon from broth. Pour the sourdough and boil. Then add to the sour

soup: sliced sausage and bacon, fried onion, garlic and marjoram, season with salt and pepper, bring to the boil. The soup should be served with a hard

boiled egg.

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1 23

45

Enjoy your meal ; )

next

The author: Anna Dorociak I a

Jak ugotować rosół? How to cook a broth?

BrothPreparation time: 2 hours

Cooking time: 2,5 hours

Number of servings: 3

Ingredients:

• 0.5 chicken

•5l of water

•2 carrots, and 1 parsley

* A piece of celery

* A piece of leek

* 1 onion

* Parsley and celery leaves

*some bay leaves

Spices:

* Pepper in corn

* Ground pepper

* Salt

*allspice

*Noodles to the broth /like spaghetti/

THOROUGHLY WASH THE

CHICKEN AND…

… PUT IT INTO A POT OF

WATER AND SIMMER

1. 2.

1. 2.

1. 2.

Pastitsio

• Adonis/ Konstantinos Koukouvinis

• Emilios Chatzioannidis

• Stelios Papachristos

• 3 / 12 / 2012

PASTITSIO

We make the minced meat (1 day

before)

• We put minced meat

with spices in a pot

• And we leave to cook

PASTA

• We put water in a pot

• And we let this boil

• Then we put the pasta

for 5 minutes

PASTA (next step)

• We strain them and

leave them to take

room’s temperature

BECHAMEL

• We stir flour with milk and one egg to make

the bechamel sauce and heat the mix until it is

thick

Method

• We put crumbs of toasted bread at the

bottom of griddle

Method

• We put the pasta over

crumbs of toast bread

Method

• We put the minced

meat over pasta

Method

• We put again pasta

over minced meat

Method

• Now we put the

bechamel on top

THE END

We put the griddle in oven

THE EFFECT

BEFORE BAKING AFTER BAKING (1 hour)

THE MEAL!!!!!

Recipe for traditional spinach pie

Μaterials

1. For the pastry:

• 1/2 kg flour for all uses

• 1 tablespoon oil

• 300 gr. water

• salt 2.For the filling:

• 1 1/2 pound of spinach

• 1 1/2 pound of chard

• 2 leeks

• 3 eggs

• 1 pound feta cheese

• 1/2 pound of cream cheese

• 3 onions

• 1 cup oil

• dill

• salt and pepper

Execution: Place in a bowl, oil, water and salt and slowly add the flour kneading well until the mixture becomes quite soft. Leave it aside to rise. For the filling: Wash the spinach and chard and stir. Then pour into the bowl all remaining ingredients (proportions vary according to our

preferences – for example some prefer more vegetables and less cheese) and mix thoroughly. With a rolling pin roll the pastry to become thin. Make several sheets - total 6. Lay 2 sheets in a baking tray, then add some of the filling, cover with 2 more sheets, the rest of the stuffing and

cover with the last 2 sheets left. Preheat oven to 180o

C and bake for 1 hour and 20 minutes. Tip: Before you put the pie in the oven, carve and sprinkle with a little oil and water.

Step 1: The pastry

Step 2: The filling

Step 3: Roll the pastry and place two sheets at the bottom of a baking tray.

Step 4: Place the filling, the last two pastries, sprinkle with olive oil and bake

Enjoy!

Recipe written and tasted by: Nikos Sxizas,

Dimitris Mpalaouras and Konstantinos Marinopoulos Prepared by: Grandma Georgia

Recipe for

Doughnuts

Ingredients

• 500 grams of flour,

• 1 egg

• 3 yolks

• 4 spoons of sugar

• ½ margarine

• 3 spoons of alcohol

• A pinch of salt

• 1 liter of oil

• A cup of whipping

cream 30% fat

• 2 fixes for

whipping cream

• 70 grams of yeast

• A glass of milk

Pour some milk into a glass. Add 70 grams of

yeast and one spoon of sugar. Leave in a hot

place, it must rise.

Mix the egg, yolks and sugar

toghether.

Sieve 500 grams of the flour

into a large bowl.

Add the mixed eggs,

yeasts and oil to flour .

Start kneading.

Cover the dough and leave in some warm place

to rise.

Create small balls of

dough.

Fry in deep oil. They must

become brown on both sides so

you have to turn them.

Mix the

whipping

cream

and fixes

toghether

Staff the cold doughnuts with whipped cream.

''Loukoumades'' is a greek traditional sweet. In Greece, loukoumades are commonly spiced with cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar. In ancient Greece, these deep fried dough balls were served to the winners of the Greek Olympics. The Greek poet Callimachus was the first to state that

these deep fried dough balls were soaked in honey and then served to the winners as "honey tokens". Various other kinds of fried dough with syrup are found in the Mediterranean, Middle East, and South Asia.

Ingredients Original recipe makes 25 loukoumades

2 (.25 ounce) packages active dry yeast 1 cup warm water

1/2 cup warm milk

1/4 cup white sugar

1 teaspoon salt

1/3 cup butter, softened

3 eggs 4 cups all-purpose flour

1/2 cup honey 1/2 cup water

4 cups vegetable oil, or as much needed

2 teaspoons ground cinnamon

Method

1 Sprinkle the yeast over the warm water in a small bowl. The water should be warm, not boiling. Let stand for 5 minutes until the yeast softens

and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk

mixture, and stir to combine.

2 Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30

minutes. Stir the dough well, cover, and let rise for 30 more minutes.

3 Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.

4 Heat oil in a deep-fryer or large saucepan). Oil should be about 2 inches deep.

5 Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of doug with a wet spoon, drop it into the

wet palm of your hand, and roll it back into the spoon to create a round shape. Do not roll it too much in your hand because the dough will go flat.

Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes. Gently set the loukoumades aside to drain on paper towels.

Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinammon.Serve warm. You can also drizzle loukoumades with chocolate (brown or white).

A recipe for dumplings

with plums.

The presentation made by:

Lena Nowakowska

Zuzanna Rutkowska

� 4 large russet potatoes

� 1/2 teaspoon of salt

� 1 tablespoon of soft butter

� 2 eggs, beaten

� 1/4 cup of farina

� 1 cup of all-purpose flour

� 12 cubes of white sugar

� 1/2 cup of melted butter

� 1/4 cupof white sugar

� 1 cup of dry bread crumbs

Optional:

Additional melted butter and sugar to garnish

Components:

sugar cube

•Wash the potatoes but do not peel them, and place them into a large pot with enough water. Bring to a boil, and cook until tender,

for about 40 minutes. Drain, and cool them. When the potatoes are

cool enough to handle, peel, and press them through a ricer into a

large bowl. Set aside to cool further. This part of the process can be

done as much as one day in advance. Ready potato mass should look

like that

• In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then

the flour. If dough is still wet, more flour can be mixed in. Turn dough out

onto a floured surface, and knead until smooth, about 5 to 10 minutes.

3. Split open each plum where it cracks, and remove the stone. Replace the stone with a sugar cube, and close the plum.

4. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners

around to the top. Pinch together all of the seams to seal.

5. Bring a large pot of water to a slow boil. Place about 4 dumplings into thewater at a time. Once they float to the surface, continue to cook them for

about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep

warm.

6. Melt the remaining 1/2 cup of butter in a small skillet over mediumheat. Stir in bread crumbs, and 1/4 cup of sugar. Continue cooking and

stirring until brown. Put the bread crumbs onto a plate, and roll warm

dumplings in the mixture until entirely coated. Place a dumpling or two

on a plate, sprinkle with a little sugar and a little extra melted butter, if

desired.

The final effect should looks like that.

Thank you for watching our

presentation.

We hope you enjoyed it and you will

enjoy your own dumplings.

Enjoy your meal!

Καλή όρεξη!

Smacznego!

Apple pie

•2,5 cups of flour

•Half a cup of sugar

•half a packet of margarine

• 2 spoons of baking powder

•2 spoons of sour cream (12%)

•1 whole egg

•3 yolks

• 1 kg apples

• Vanilla pudding in powder

FlourFlour

EggsEggs

Sugar

Vanilla

pudding

MargarineMargarine

Baking Baking

powderpowder

Sour cream

(12%)

Grate the apples.

Put the dough into a baking tray (first smear it with

some fat) and then add grated apples

Orange flavoured

biscuits

Ingredients

• 1 teaspoon baking powder

• 1 cup sugar

• 1 cup oil

• 1 cup orange juice

• The zest of one orange

• 1 teaspoon soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cloves

• 1 kg flour

1. Firstly we squeeze the oranges

2. Now we grate the orange

3. In one bowl we put the sugar, the

cinnamon, the baking powder and the oil.

4. We stir the soda with the orange

juice and add it to the mix

5. Slowly we put the flour

6. Now we knead the yeast

7. Now we form the biscuits

8. We grease a big baking dish…

…and put the biscuits in.

9. We bake the biscuits at 180o for

45 minutes

Enjoy!!

Recipe by Nefeli Dimitropoulou, Dimitra

Karagianni, Anastasia Leontiou and

grandma!!

Recipe for ,, angel wings’’

Ingredients :

• 2 spoons of sour cream

• 25 dag of flour

• 5 eggs

• 2 packets of vegetable

margarine

• 2 spoons of alcohol

First separate eggs’ white from yolks.

Sieve flour on the pastry board

and add 2 spoons of sour cream,

5 egg yolks and 2 spoons of

alcohol. Now mix the ingredients

and start to knead everything

together.

Hit the dough repeatedly with a rolling pin.

Roll the dough out into a thin circle.

Cut the dough into rectangles.

Make a 2cm slit in the center and

pull one end through the slit.

Fry prepared rectangles

in the deep, hot Planta

(oil) until lightly brown on

both sides. Drain the

angels’ wings on some

paper towels.

When the angels’ wings are cold, dust them

with powder sugar.

Enjoy your meal!

MELOMAKARONA ( A GREEK TRADITIONAL DESSERT FOR CHRISTMAS ) Ingredients 2 cups olive oil (or vegetable oil if you don’t like the taste of olive oil) 1 cup sugar 1/2 cup cognac 1/2 cup freshly squeezed orange juice 7.5 cups all purpose flour (approx. 1 kg) 2 tsp baking powder 1 tsp baking soda (diluted in the orange juice) 1 tsp cinnamon powder (or cinnamon and clove) 100g walnuts, finely chopped for the garnish (mixed with some cinnamon) syrup 2 cups water 2 cups sugar 2 cups honey

INSTRUCTIONS 1. Mix the flour with the baking powder. 2. Beat the olive oil with the sugar for a few minutes either with the hand mixer or with the stand mixer. 3. Continue beating and add the cognac and orange juice with soda. 4. Stop the mixer and gently fold in the flour. Don’t overwork the dough or it will start to separate. 5. Form the melomakarona .Make oval shaped cookies either small or medium sized. They will almost double in size in the oven so don’t make them too big 6.Pre-heat the oven to 180o C. 7. Place the melomakarona on a baking sheet (you don’t need to line it with anything as they have enough oil by themselves) 8. Bake for 30 minutes or until nicely browned. Meanwhile make the syrup which needs to be simmering. 9. When you take the melomakarona out of the oven place them straight into the simmering syrup for 30 second to 2 minutes. Time depends on how much they have baked and how much syrup you would like them to absorb. Gently remove with a slotted spoon and place on a platter. 10. Garnish with the chopped walnuts. Eat when they are cold. If covered they will keep (not in the fridge) for quite a while. Recipe by: Dimitra Saita, Maro Kostopoulou

eTwinn ing pro ject : “Le t ’ s

ge t to know each other”

Knedle

Zupa grzybowa

Chrusciki

Zurek Polski

Paczki

Szarlotka

Rosół

What ’s your favour i te rec ipe?

Καλή Όρεξη!

Smacznego!

Σπανακόπιτα

Παστίτσιο

Λουκουµάδες

Μελοµακάρονα

Χωριάτικη σαλάτα

Κουλουράκια πορτοκα-

λιού