Ingredients

Rosol
Cheesecake
Cheesecakes of various kinds are very popular in Poland. Each
housewife has her own special recipe: „with peaches‟, „under a coconut blanket‟,
„with milk‟, „with candied fruit‟, „with pudding or poppy-seed islands‟ etc. A
cheesecake is made for special occasions and festivals as well as every day
events.
Ingredients:
The bottom of the cake:
250g of flour
100 g powdered sugar
125g of butter
vanilla sugar (8g)
1 egg
The Cheese:
1,3 kg full-fat or low-fat curd cheese, minced at least twice
450 caster sugar
10 large eggs, whites and yolks separately
250 g butter, room temperature
6 tbs starch
40g powdered sugar
1 cup double cream (30% fat)
1 vanilla flavored sugar/1 tsp vanilla extract
1/2 - 3/4 cup your favorite dried fruits (raisins or candied orange
zest)
Submitted by:
Poland
Directions:
Mix all the dough ingredients to form a dough, cool it for at least an
hour. Butter the baking tin and cover the bottom with the dough.
Prepare the cheese:
Beat butter till light and fluffy. Add curd cheese slowly, still beating.
In a separate bowl beat egg yolks with sugar till creamy and white. Add
to cheesecake mixture and mix just to combine.
Add to cheesecake mixture the rest of ingredients: starch, powdered
sugar, vanilla sugar. Mix together until it combines well.
Whip double cream. In a separate bowl whip egg whites. Carefully stir
into cheesecake mixture double cream, egg whites and dried fruit.
Put the cheesecake mixture in a tin (with the bottom covered with the
dough) and smooth down.
Bake at 170 degrees for about 60 minutes. Cool down with a slightly
open oven. Then place it in a fridge for a night. Decorate with sugar
icing or melted chocolate.
The cheesecake is the best when it‟s cooled.
Enjoy!
Photo by Katarzyna Wilkosinska
Rosol
„Paczki‟
Donuts
The „real donuts‟ are those with rose jam inside, but there are many kinds for
those who prefer different stuffing. Although typically connected with our
carnival they can also be eaten throughout the year.
Ingredients:
600g plain flour
150g sugar
150g butter
6yolks
1egg
1/4l milk
50g yeast
1 vanilla sugar
a pinch of salt
500g jam
25ml strong alcohol
icing sugar
vegetable oil
Submitted by:
Poland
Directions:
Mix 1/3 of flour, the yeast and warm milk. Leave it until the mixture
doubles its size.
In a large bowl mix the rest of the ingredients: the flour, sugar, yolks
and an egg, vanilla flavored sugar and salt. Add the yeast mixture as
well.
Mix the dough until it becomes soft and smooth. Use a blender or your
own hand. If the dough seems tough add some more warm milk.
Add the alcohol.
Melt the butter and add to the dough while it‟s still warm. Be careful,
it mustn‟t be to hot! Mix it again until the butter completely combines
with the dough.
Leave the readymade dough in warm place for 30minutes. It must
„grow‟.
When it doubles its size, put it on a table sprinkled with flour, and use
a rolling pin to make it flat and even. Make sure the dough layer is not
thinner than 3cm.
Use a cup to carve out the donuts.
Put some jam on each donut, and fold the dough well to keep the jam
inside.
Put the formed donuts away and let them „rest‟ for a while.
Put one liter of vegetable oil to a pot and warm it up. Check if the
temperature of the oil is right, put a bit of dough to it. If it fizzes,
you can fry the donuts.
Fry the donuts, both sides to be golden brown.
Place the fried donuts on a piece of paper to remove the oil.
Sprinkle the donuts with some icing sugar while they are still warm, or
use „lukier‟ (thick icing made with sugar and water).
Photo by Bartlomiej Kalisz
Arroz con leche
Rice with milk
It is a recipe with a big intercultural content.
The rice with milk was introduced into Spain by the Arabians. We assimilated
this recipe and it was taken to America by the Spanish Conquers.
Ingredients:
1l. of milk
100 gr. of sugar
100 gr. of rice
1 lemon
Stick cinnamon
Ground cinnamon: 2 teaspoons.
Submitted by:
Spain
Directions:
Firstly, boil the milk with a lemon peel in a sauce pan and reserve a
glass of milk.
Then, when the milk is ready, boil the rice for 10 minutes and add the
sugar.
Finally leave it get cold and add the milk glass that you reserved.
Sprinkle a bit of ground cinnamon.
Name of the student: Jose Martinez 1º B
Paparajote
It is a typical dessert from Murcia in which we use lemon leaves.
Lemons trees are really extended in the Region of Murcia.
It is usually made at festivities.
Ingredients:
200 cc milk
200 cc water
3 eggs
350 g flour
50 g sugar
Grated lemon
Powder cinnamon
Lemon leaves
Oil
Submitted by:
Spain
Directions:
Mix in a bowl milk, water and yolks.
Add flour gradually and beat well.
Add grated lemon, sugar, cinnamon and egg
white and mix until you obtain a fine and
thick dough.
Let the dough stand for a while.
Clean and dry the lemon leaves.
Put oil in a frying pan and heat it up.
Batter the lemon leaf into dough and fry.
Put the fried leaves in a serving dish and sprinkle with sugar and
cinnamon.
Name of the student: Pablo Cutillas 6º A
Amaretti
Their origins are very ancient, maybe they were known by the Romans. They
were discovered at the beginning of 1700 by Francesco Moriondo, a cook
working at the Savoia‟s court. Then he moved to Mombaruzzo where he began
his production and now his tradition goes on.
Ingredients:
1 hg of sweet almonds
1 hg of bitter almonds
2 hg of sugar
1 egg
Icing sugar
Submitted by:
Italy
Directions:
Toast almonds in the oven; crush them in a mortar with sugar.
Sift and mix with blinked egg white up to get a soft mixture.
Grease a baking tin with some butter and with a bag of a pastry cook
form amaretti.
Cook them in the oven at 170°.
Put some icing sugar on.
Bonet
The word “bonet” means in our dialect “hat”. This is the name of the copper
mould where it is cooked and it is similar to a cook hat.
Ingredients:
½ l of milk
1 hg of amaretti
10 spoons of sugar
8 eggs
1 spoon of cognac
Submitted by:
Italy
Directions:
Pour in a tureen milk, eggs, crumbled amaretti, sugar and cognac.
Mix all the ingredients with a whisk.
Caramel preparation:
Warm two spoons of sugar in a small pot until it is brown, sprinkle a
little bit of water and continue to mix. Pour caramel on a mould
bottom.
Pour the mixture and cook it in the oven with a double boiler for 30
minutes.
Let cool and put it in the fridge for two or three hours.
Kokosbollar
Coconut balls
A favorite and popular desert all over Sweden. You can enjoy them after a
meal or simply with a cup of coffee. Children learn to make these at school
because they require no cooking time.
Ingredients:
100 g. butter or margarine, softened
1 dl. white sugar
1 msk powder sugar
2-3 msk unsweetened cocoa powder
3 dl. oatmeal
2-3 msk cold strong coffee
coconut flakes or granulated sugar
Submitted by:
Sweden
Directions:
Mix the oatmeal, sugar, and cocoa together in a bowl.
Add the butter, use your hands to mix the ingredients together to
make a thick dough.
Mix in the coffee, powder sugar, and cocoa powder until thoroughly
blended.
Pinch off small amounts of dough and roll between your hands to make
small balls.
Place the coconut flakes or granulated sugar in a small bowl. Roll the
balls in.
Refrigerate at least 2 hours for them to become firmer.
Submitted by Hanna, third grade
Pictures by Nena in Kindergarten
Semlor
Cardamom buns
A traditional Swedish pastry. They began as a sweet delight served on “fat
Tuesday” before lent. Nowadays you can find “semla” after Christmas all the
way to Easter.
Ingredients:
Dough for 26 medium semlor:
150 g warm butter
5 dl warm milk
50 g yeast
½ tsp salt
1 ½ dl sugar
840 g wheat flour
2tbls cardamom
Filling:
500 g almond paste
1 ½ dl milk
7dl double cream
Decoration:
confectioners' sugar
1 egg, beaten
Submitted by:
Sweden
Directions:
Dough:
Crumble the yeast in a bowl stir in the warm milk and butter until the
yeast is dissolved.
Mix in all the dry ingredients sugar, cardamom, salt and yeast in a bowl.
Add the rest of the butter/milk and yeast to the dry mix.
Work the dough for about 5-10 min. It should let go from the edges of
the bowl. Allow the dough to rise under a baking cloth for 40 minutes.
Sprinkle flour over a baking board and place the dough there. Divide
dough into 26 equal-sized pieces. Roll the pieces into round balls and
put them on a baking sheet over the baking paper.
Allow them to rise for an additional 30 minutes.
Preheat the oven to 200°.
Brush the buns with the beaten egg and bake them for about 10-12
minutes in the middle of the oven. Let them cool on an oven rack under
a baking cloth.
Cut of a cover on each bun.
Filling
Take out a part of the crumb and put it in a bowl. Crumble in almond
paste, mix and dilute with the milk to a rather soft mixture.
Distribute the filling in the buns.
Whip the double cream and put a large dollop in every bun.
Put the cover on and sift some confectioners‟ sugar over the semlor.
Kindergarten student
The cake “Shakotis”
Shakotis – is a traditional Lithuanian cake of unusual form. Its translation
means – “branched tree”. It is registed in Lithuanian national fund of cuisine
heritage.
The history of the cake “Shakotis” goes back to the 15 century. Lithuanian
queen Barbora decided to organize a reception of honourable guests and
ordered all chefs of the kingdom to prepare an unusual dish, especially
desserts.
On particular day the cooks brought to the palace their delicious dishes. Only
one young cook, Jozas who could not make the thought dessert was sad and sat
by the fireplace turning the left dough on the iron fidget. To his surprise the
dough started to bake forming wonderful branches and it became like a
powerful tree. Then Jozas made some more dough and went on baking the cake.
When the the dessert was prepared the cook called it “Shakotis” and ran to
the palace. The Queen tasted all the dishes and chose the best one. It was
“Shakotis”. Since then it is always on the menu on special occasions and on
wedding day.
Ingredients:
Eggs – 50
Butter – 1,250 gr.
Flour – 1,250 gr.
Sugar – 800 gr.
Lemon acid – 10 gr.
Cream 20% - 6 glasses,
Brandy – 100 gr.
Submitted by:
Lithuania
Directions:
Mix butter and sugar and fluff.
Beat the eggs one by one.
Add the flour, cream, brandy and lemon acid.
“Shakotis” is baked in a special stove at 800 C. The cake is baked on the
fidget which is put into the dough from time to time or pour with it
turning over the open fire. Leaking the dough form a lot of “branches”.
We baked this cake participating in the education program which was
held by bakery “Romnesa”.
Sour cream soufflé,
fruit jelly slices and
berries
Ingredients:
For the biscuit dough you need:
1 cup of sugar
5 eggs
1 cup of flour
4 tablespoons of vegetable oil.
For the fruit jelly:
2 packs of powder jelly in different colors.
For the souffle:
1 kg. of plain sour cream (or cream), with fatness not less than 30%
300 gr. of sugar
25-45 oz. of gelatin (depending on quality)
0.5 teaspoon of vanilla sugar.
a handful of frozen or fresh berries
Submitted by:
Lithuania
Directions:
Stir each packet of dry powder jelly in 350 ml. of boiling water until the
complete dissolution and leave to congeal.
Prepare a baking dish with the diameter of 24 cm – lay the special
baking paper at the bottom of the form. Turn the oven on 170C.
Fluff up 5 eggs with a mixer.
Add 1 cup of sugar and continue fluffing for approximately 7-10
minutes. Weight will increase in volume and become very lush.
Riddle there 1 tablespoons (250 ml.) of flour and stir very carefully
with a spoon.
Add 4 tablespoons of vegetable oil and stir slowly.
Pour the batter into prepared pan and place it in preheated oven for
40-45 minutes. Then let the biscuits cool.
Cut the cake horizontally into 3 pieces and pour them with cherry syrup
(or any other).
Cut 2 cakes into cubes and put them in a large bowl.
Frozen jelly also cut into cubes.
Keep red jelly for the decoration, and yellow put in a bowl with the
sponge cake cubes.
Take the form of 28 cm. Using the foil make collars higher and put
there a biscuit.
Fluff the sour cream with sugar and vanilla sugar with the help of a
mixer.
Melt the gelatin on a water bath and mix it with the cream with the
help of a spoon.
Pour some cream into a form, put there biscuit and jelly cubes, sprinkle
blueberries and cranberries.
Put the remaining cream on the sponge cubes and berries and decorate
the dish with red jelly, berries and slices of almonds.
Put the dessert in refrigerator and chill for 1,5-2h.
Daniil 3B
Grandmother‟s pancakes
These pancakes are cooked by my granny, they are very delicious, especially
when you eat them with jam. My grandmother likes cooking pancakes very much
and she makes them once a week. My family likes my grandmother‟s pancakes,
they are fantastic.
Ingredients:
1 l warm milk
3 eggs
½ tea spoon of salt
1 tea spoon sugar
3 spoons of oil
½ tea spoon of soda
flour.
Submitted by:
Latvia
Directions:
In one litre of warm milk add 3 eggs, sugar and salt, mix all.
Then add flour, 3 spoons of oil and soda, mix all again.
Cook pancakes in a saucepan.
After the end of cooking, serve pancakes with your favourite jam.
Whipped cranberry
desert with milk
This recipe I got from my friend‟s mum. I tasted this meal when I have visited
my friend. The meal was very delicious and now my mum and I are cooking it on
the weekend.
Ingredients:
30g semolina
75 g cranberries,
200 g water
50 g sugar
75 g cranberries.
Submitted by:
Latvia
Directions:
You need get juice from cranberries. This juice put in a saucepan and
cover with water, boil it 5-7 minutes.
Then add sugar and semolina.
Pour mixture in a bowl and cool rapidly.
Later serve in deep desert dishes with cold water.