Let´s cook together

Bunting border

Dark wood

Preheat the oven to 400F/200C. - Start by defrosting the puff pastry and bring it to room temperature. - Meanwhile, place the raising in a little bowl and add a little bit of rum and vanilla extract over them. Let them soak for about 10-15 minutes. - Mix the farmer&nbsp;cheese with the egg,&nbsp;sugar, a little bit of salt, the raisins you soaked in rum and the zest from one lemon. - Then we will brush the pastries with the beaten egg before baking them. - Place the puff pastry sheet on a floured surface and cut it in squares.

One way to do it&nbsp;is by&nbsp;placing the filling in the middle of the square. - Using your fingers or a little pastry brush, brush the sides of a squarewith a little bit of egg.&nbsp; - Place another pastry square ontop of the filling.&nbsp;Grab a fork and seal the edges of the pastryto create a little pillow. - Place all the pastries on a baking tray and try not to crowd them too much. - Brush each pastry with the beaten egg.&nbsp; - Bake them at 400F/200C for about 17-20 minutes or until golden brown.

These are my ingredients. 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I stir yolk and sugar.&nbsp; 2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I whip egg white.&nbsp; 3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I mix oil, water, flour, baking powder&nbsp;and whipped egg whites.&nbsp; 4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I pour dough on the sheet.&nbsp; 5.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I put the dough in the oven. 6.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I take the dough out of the oven.&nbsp; 7.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I put apricots on the dough.&nbsp; 8.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I pour the pudding on the dough. 9.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I'm holding the finished cake.&nbsp;

Watercolor texture 3

<a href="bookcreator://page/b5MWrYq-TNKzGOkssV1TEw/left">Introduction </a> <a href="bookcreator://page/Pg_QnALjR3G6HWSOMmLxtw/left">Christmas Cards </a> <a href="bookcreator://page/o1lB7Ye0TcSkvjk-25Qwug/left">Christmas Gingerbreads</a> <a href="bookcreator://page/Q7qZL1vGS2uNna5ibibBXA/left">Compare our food </a> <a href="bookcreator://page/BQ5Qwn9ERNu-Zgfzl87POg/left">We can guess - what kind of food it is:)</a> <a href="bookcreator://page/q2PYRLU1SQ6uDOybDTq5JQ/left">Our cookbook</a> <a href="bookcreator://page/Q-cZEHTJRY-WPUGHPwnNog/left">Traditional spreads </a><a href="bookcreator://page/XzXL4OlARDSIlohx_e06GA/right">from</a><a href="bookcreator://page/Q-cZEHTJRY-WPUGHPwnNog/left"> Slovakia</a><a href="bookcreator://page/5UiW3CvqSYq4l7u-ImmSTQ/left"> </a> <a href="bookcreator://page/5UiW3CvqSYq4l7u-ImmSTQ/left">Traditional spreads </a><a href="bookcreator://page/XzXL4OlARDSIlohx_e06GA/right">from</a><a href="bookcreator://page/5UiW3CvqSYq4l7u-ImmSTQ/left"> Poland </a> <a href="bookcreator://page/aG-jo4g0R4OQbxW8HYPFHQ/left">Healthy salads </a><a href="bookcreator://page/XzXL4OlARDSIlohx_e06GA/right">from</a><a href="bookcreator://page/aG-jo4g0R4OQbxW8HYPFHQ/left"> Slovakia</a> <a href="bookcreator://page/k0BuL-rRQyeP75eHF-4V6w/left">Healthy salads </a><a href="bookcreator://page/XzXL4OlARDSIlohx_e06GA/right">from</a><a href="bookcreator://page/k0BuL-rRQyeP75eHF-4V6w/left"> Poland</a> <a href="bookcreator://page/0sIxIt2PSA-7_ECJ4kYdBA/left">Soups - Poland, Slovakia</a> <a href="bookcreator://page/vH1vqP1rSOK5_rf-YsK-OQ/left">Main courses</a> <a href="bookcreator://page/XzXL4OlARDSIlohx_e06GA/right">Cakes from Poland</a> <a href="bookcreator://page/4dd02yBgRpCCj45XkgGZcw/left">Cakes </a><a href="bookcreator://page/XzXL4OlARDSIlohx_e06GA/right">from</a><a href="bookcreator://page/4dd02yBgRpCCj45XkgGZcw/left"> Slovakia</a> <a href="bookcreator://page/0avBLnAlT829gKm2Rq1aUg/left">Glossary</a>

ZŠ s MŠ Školská 49 Žilina Slovakia Class: 5B,6B Teacher: D. Surňáková

Szkoła Podstawowa im. S.Czarnieckiego w Reczu Poland Class 6B,7C Teacher: K. Brzozowska

Traditional spreads from Poland

We can guess: What food is it? Let´s play jigsaws with us.

Traditional food_Slovakia

Traditional food_Poland

Favourite food_Slovakia 

Favourite food_Poland 

Favourite cake_Slovakia

Favourite cake_Poland 

Sauteed cabbage by Michaela

Ingredients &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 small head white cabbage, including outer green leaves &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tbsps unsalted butter &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 1/2 tsps salt &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/2 tsp freshly ground black pepper

Method 1) Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. 2) Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.&nbsp;

Poppy Seed Slovak Makovník by Laura

Make the Filling 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bring milk, poppy seeds, sugar to a boil. 2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Remove from heat, then plum´s jam. 3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Place back on the heat and boil again, briefly. 4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Remove from heat and let the mixture cool down.

&nbsp;Steps to make it 1)&nbsp;&nbsp;&nbsp;In a bowl, dissolve the LM, water, and semi-flour. Have a&nbsp;rest for 9 – 12 hours. 2)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;In the bowl of a stand mixer combine the flour, milk, sugar, salt, egg, butter, and the LM mixture. With the paddle attachment, beat until smooth.&nbsp; 3)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Scrape the dough into a clean greased bowl. Let stand in a warm place for 2 hours or until double in size. 4)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Put down the dough and turn it out onto a floured surface. Prepare two baking trays, layering them with a silicon mat. 5)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Shape the dough into a&nbsp;rectangle. Make some lines on the top. 6)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Spread the filling onto the rectangles. 7)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Roll the rectangle. 8)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Place the roll on the prepared tray. 9)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cover with a&nbsp;plastic bag and let rise again 2 hours or until double in size. 10)&nbsp;&nbsp;&nbsp;&nbsp;Preheat the oven to 230 ˚C. Brush the top of the roll with the melted egg. 11)&nbsp;&nbsp;&nbsp;&nbsp;Bake for 5 minutes and then bake 170˚C, for about 20 minutes or until rolls are golden brown. Remove the rolls from the oven and cool.

For the doug: 70 g semi-flour 70 g water 1 tbsp Lievito Madre (LM) 180 g flour T- 650 &nbsp;60 g milk &nbsp;40 g sugar &nbsp;&nbsp;&nbsp;1 egg &nbsp;40 g butter pinch of salt

For the Poppy Seed Filling: 150 ml milk 150 g poppy seeds (ground) 160 g plum´s jam &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sugar (It´s up to you:))

Traditional spreads from Slovakia

Two glasses of flour. One glass of sugar. One glass of milk. Half glass of oil. Two eggs. One piece of vanilla sugar. One baking-powder. Two spoons of cocoa.

Potato dumplings with sheep cheese and bacon by LUJZA

Ingredience: Potatoes 5x Flour Egg 1x Salt&nbsp; 250g sheep cheese (bryndza) 1 cream Bacon&nbsp;

Directions: First, we peel the potatoes and then we mix / smash them. We add the egg and salt, and while mixing we slowly add flour until the mixture gets thick. We put salted water into a pot and take a pasta strainer with bigger holes. We pour the mixture into the water through the strainer while mixing, creating little dumplings and cooking them for 5-10 minutes. We chop up the bacon into little squares and roast them in a pan on oil. In a separate bowl we mix the cream and sheep cheese. Strain the dumplings, put them into the sheep cheese mixture and mix. Dumplings are ready to be served, just add the bacon on top and enjoy!&nbsp;

Try and enjoy our recipes. Have fun:) Thanks for your cooking. Hope to see and cook together soon:)

Healthy salads from Slovakia

Introduction part I

Introductions from Poland and Slovakia

We want to invite you to a delicious trip and show you our traditional and popular dishes of Slovak and Polish cuisines. We created the book with a lot of fun and pleasure. We hope you'll like our recipes.

Introduction_Let's cook_SK

Part2

Introduction letters from Poland I

Introduction part II

Introduction

Ingredients ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 eggs ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1cup icing sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cup milk ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup cooking oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 cups semi–course flour ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1pcs (12g)&nbsp;baking powder ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1pcs&nbsp;(12g)&nbsp;vanilla sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;cherries

Directions Step 1 - Preheat oven to 180°C. Step 2 - In a&nbsp;separate bowl, combine yolks and icing sugar. Beat them well until it is creamy, fluffy and pale. Step 3 - In a&nbsp;small mixing bowl whisk the white eggs, being careful not to over beat.&nbsp; Step 4 – Mix flour, baking powder, vanilla sugar&nbsp;together, add milk and cooking oil. Step 5 - Combine wet and dry ingredients. Step 6 - Spread the batter into a baking tin. Step 7 - Wash and dry the cherries before you use them. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Give the cherries on top of batter. Step 8 - Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Step 9 - Serve warm or cooled.

Christmas Gingerbreads from Slovakia

Christmas Gingerbreads from Poland

Minced meat&nbsp;- spaghetti

Ingredients 1 pound ground beef&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 onion, chopped 4 cloves garlic, minced 1 small green bell pepper, diced 1 (28 ounce) can diced tomatoes&nbsp; 1 (6 ounce) can tomato paste 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon salt ½&nbsp;&nbsp;teaspoon black pepper

Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.&nbsp;Stir diced tomatoes, tomato sauce and tomato paste into the pan. Season with oregano, basil, salt and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Name

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