Yum!
Cookbook
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EDITORCEYDA YAYLAZ
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SUPERVISORSLiliane Santos
Magda Bonar
Ceyda Yaylaz
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COVER byRóża Wasilewska
Serhat Öztürk
Pedro Soares
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AUTHORSKasia Guszpit
Yaren Kaygusuz
Ayşenur Cansel
Zeynep Tahmaz
Edirnisa Andrade
Joel Martins
Marberl Vilela
Andreia Cardoso
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VIDEOS byWiktoria Tistek
Zeynep Çatı
Utku Çatraş
André Dias
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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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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0506
08
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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.
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
butter sliced
+2 onions small
+140 gram oscypek or
golka cheese, which is
very silimar to Oscypek
+4 tablespoon
cranberry jam
Pierogi
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.
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
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.
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
