Cookbook of National Cuisines
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Traditions without frontiers Journey around regional cultures 2017-1-SK01-KA219-035314_(1-5) COOKBOOK OF NATIONAL CUISINES OUTPUT NR. 1 The content of this publication does not reflect the official opinion of the European Union. Responsibility for the information and views expressed in the publication lies entirely with the author(s). Publisher Wydawnictwo Sztafeta 37-450 Stalowa Wola, ul. 1 Sierpnia 12, tel. 15 642 25 01 Editors Valeria Ciamporova, Daniela Guicin, Hanka Kubalkova, Gra¿yna Suchecka, Alicja Œwider, Ramune Vadeikyte Graphics design Anna Jakobsche-Wi¹cek Images Authors’ own sources and Internet sources (as indicated in bibliography) ISBN 978-83-928252-7-2 Nisko 2019 Published with the financial support of the European Commission. The publication refletcs its authors’ stand. The European Commission and the Foundation for the Development of the System of Education in Warsaw cannot be held responsible for its content. PUBLCATION AVAILABLE FREE OF CHARGE 2 „Food is a central activity of mankind and one of the single most significant trademarks of a culture.” Mark Kurlansky, „Choice Cuts” (2002) Regional culture can be manifested through a variety of forms and practices. Visu- ally, it is reflected in traditional outfits or architecture and it can be traced in regional customs which are celebrated from father to son. Culture is also strongly represen- ted in literature, both the oral traditions and the written works. Last but not least, the regional cuisine constitutes a very significant manifestation of culture. Here in this booklet, we present the selected traditional dishes of the Czech Repu- blic, Lithuania, Poland, Romania and Slovakia. The book was developed as one of the outputs of the Erasmus+ project „Tradi- tions without frontiers. Journey around regional cultures” 2017-1-SK01-KA219- 035314_(1-5). 3 SLOVAK CUISINE ................................................... 5 Delicious honey pie ............................................... 37 Slovak gnocchi with sheep cheese ............................ 6 Bread jelly with cranberry sauce and whipped cream . 38 Small pieces of pastry with poppy / Bobalky .............. 7 Sweet cottage cheese with poppy seeds ................. 39 Dubèiaky ............................................................... 8 Bibliography ......................................................... 40 Fuèka .................................................................... 9 Strapkáè .............................................................. 10 POLISH CUISINE .................................................. 41 Potato pancakes .................................................. 11 Soups and starters Steamed buchs / Parené buchty ............................ 12 ¯urek / Sour rye soup ........................................... 42 Little pieces of pastry with poppy from potato dough . 13 Rosó³ / Chicken soup ........................................... 43 Apple-poppy strudel .............................................. 14 Barszcz z uszkami / Borscht with tortellini „Pampúšiky“ ........................................................ 15 („little ear” dumplings) .......................................... 44 Bibliography ......................................................... 16 Main courses Bigos / Sauerkraut and meat stew ......................... 45 CZECH CUISINE .................................................. 17 Pierogi / Dumplings .............................................. 46 Soups and starters Kotlet schabowy / Fried pork chop .......................... 47 Potato pancakes .................................................. 18 Go³¹bki / Stuffed cabbage rolls .............................. 48 Ham rolls with horseradish filling ............................ 19 Sweets and desserts Chodské kyselo .................................................... 20 Sernik / Cheesecake ............................................ 49 Milk soup with noodles or noodle batter .................. 21 Local speciality Main courses Dumplings with lentil filling / Pierogi z soczewic¹ ...... 50 Dumplings with poppy seeds .................................. 22 Bibliography ......................................................... 52 Kosmatice – fried elder flowers .............................. 23 Stuffed dumplings with smoked meat and cabbage .. 24 ROMANIAN CUISINE ............................................ 53 Beef in Sour Cream Sauce ..................................... 25 Soups and starters Sweets / Desserts Rãdãuti Soup ...................................................... 54 Czech buns .......................................................... 26 Potato soup with smoked meat Chodsko-style pastry ............................................. 27 and sour cabbage juice ......................................... 55 Bibliography ......................................................... 28 Zacuscã .............................................................. 56 Main courses LITHUANIAN CUISINE ........................................... 29 Carp Saramura ..................................................... 57 Soups / Starters Mici .................................................................... 58 Cold beetroot soup ............................................... 30 Pork Jelly ............................................................. 59 Rye bread ............................................................ 31 Sarmale / Cabbage Rolls ...................................... 60 Skilandis ............................................................. 32 Sweets and desserts Main courses Carpatians Cake ................................................... 61 Stuffed potato horns with mushroom sauce ............. 33 Poale-n brîu- cheese pie ......................................... 62 Samogitian pancakes with butter-sour cream sauce .. 34 Cozonac .............................................................. 63 Ribs with apples and potatoes ............................... 35 Local speciality Desserts / sweets Leek Soup ........................................................... 65 Gardumynas ........................................................ 36 Bibliography ......................................................... 66 Slovak cuisine Slovak cuisine varies slightly from region to lies themselves with some local trade at the co- region across Slovakia. It was influenced by the untry markets. Wheat was ground, and bread, traditional cuisine of its neighbours and it influ- dumplings and noodles were made from it. Pota- enced them as well. The origins of traditional Slo- toes were mostly boiled or processed into potato vak cuisine can be traced to times when the dough. Milk was processed into a wide range of majority of the population lived self-sufficiently in products such as butter, cream, sour cream, but- villages, with very limited food imports and termilk, and various types of cheese etc. Typical exports and with no modern means of food pre- pork products include sausages, smoked bacon, servation or processing. This gave rise to a cuisi- and lard. Spices were not widely used, and ani- ne heavily dependent on a number of staple fo- mal fats and butter were used instead of cooking ods that could stand the hot summers and cold oils. Main drinks included fresh and sour milk, winters. These included wheat, potatoes, milk and and beer. Contemporary Slovak cuisine is widely milk products, pork meat, sauerkraut and onion. influenced by various world cuisines and uses To a lesser degree beef, poultry, lamb and goat, many different ingredients, spices and industrially eggs, a few other local vegetables, fruit and wild processed foods. Until present, the tradition of mushrooms were traditionally eaten. All these welcoming the most honoured guests with bread were usually produced and processed by fami- and salt is kept in Slovakia. 5 Slovak gnocchi with sheep cheese Ingredients: Peel the potatoes and carve on a slicer. Add • 300 g flour flour and salt and mix thoroughly in order to make • 600 g potato dough. Throw pieces of dough into the boiling • 250 g sheep cheese water. When the gnocchi come up to the surface, • 100 g bacon get the them out of the water. Add sheep che- • 0,5 ts salt ese, boiled milk and mix well. On the pan saute • 1,5 – 2 dl milk bacon cut into small pieces and put them on the top of the gnocchi. 6 Small pieces of pastry with poppy / Bobalky Ingredients: • 1 kg semi-coarse flour • 1 cube of yeast • 0,4 – 0,5 l milk • 0,5 ts salt • 2 tbs crystal sugar • 300 g poppy • 250 g butter Put all the ingredients for the dough (with a half Store in a cool and dry place, in an opened of milk) into a large bowl and knead the dough container for up to 3 months. (about 10 minutes). Add more milk only if needed. The dough should be a little stiffer (drier) than nor- On Christmas Eve morning rinse bobalky in a mal. Cover the bowl with a clean table cloth and colander with some boiling water to get rid of the let it rise for 1 hour in a warm place. Divide the flour. Transfer bobalky into a bowl. Sprinkle with dough into small parts and let them rise sitting on poppy seeds and sugar, then pour over some the worktop for about 1/2 an hour. Pre-grease 2 water so that the water covers bobalky as much baking trays. Preheat oven to 220°C. Cut off a pie- as possible. Stir. ce of a doug, roll out or pull it out to about a 1 - 2 Stir and taste several times per day. If the wa- cm thick log, then cut it into 1 - 2 cm long pieces. ter is absorbed and bobalky seem too dry, add Throw the pieces directly onto the baking