Gastronomy Book

Contents

Oscypek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pierogi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mesa de queijos e enchidos . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paté de atum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Bacalhau à Brás . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Arroz de míscaros . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pasteis de lorvão . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nevadinhas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Yaprak Sarma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Turkısh Kebap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baklava . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

05

06

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26

POLISH CUISINE

Oscypek

Instructions
1-Preheat a large pan, add butter to it and wait until melts. Add sliced onions to the pan and fry them on medium low heat, stirring occasionally, for 2 minutes or until golden brown. Remove the onion slices and set aside.
2-Slice oscypek into 1 cm slices. Fry the first side of oscypek for 2-3 minutes and the other for 1 minute on medium low heat. Be cereful! If your heat is to high the Oscypek can brun from outside and be still to hard from inside and you don't
want that. The cheese
has to be soft, but
hard enough to
be removed from the pan.

Ingredients

+2 tablespoon
butter sliced
+2 onions small
+140 gram oscypek or
golka cheese, which is
very silimar to Oscypek
+4 tablespoon
cranberry jam

Serves 4 ⏰ Cooking time: 30 mins

Pierogi

Ingredients

Directions
1-In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
2-Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
3-Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.

5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
Filling:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
Additional Ingredients (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley

4- Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
5- Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.

Pierogi

Cheesecake

Ingredients

Preheat oven to 325F (160C).
Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Graham Cracker Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons sugar
1 Tablespoon brown sugar (can substitute white)
7 Tablespoons butter melted
Cheesecake
32 oz cream cheese² softened to room temperature (910g)
1 cup sugar 200g
⅔ cups sour cream 160g
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
4 large eggs room temperature, lightly beaten

Cheesecake
In the bowl of a stand mixer or in a large bowl
(using a hand mixer) add cream cheese and
stir until smooth and creamy (don’t over-beat
or you’ll incorporate too much air).
Add sugar and stir again until creamy.
Add sour cream, vanilla extract, and salt,
and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.