Traditional english and polish food by izzi and oktawia

By Isabel Reilly and Oktawia Miłuch

BILATERAL COMENIUS 2012-14

Traditional Polish dishes are made

with lots of fat.Poles like to fry food

in oil but recently they’ve been eating

much healthier. Traditional polish

dinners consist of 3 dishes:

- a starter (which is usually some sort of soup),

- a main course (which is usually something with potatoes, or some pierogi or a stew),

- and a dessert (which is usually faworki, doughnuts, apple cake or apple pie).

Rosół is a very popular, traditional soup in

Poland. Basically, it’s chicken soup but it’s very

thin and watery and usually has carrots and

spaghetti in it. You can find it in nearly every Polish

restaurant.

It is VERY tasty!!!

Pierogi are like little dumplings with a filling of meat or mushrooms. Some people eat them sweet with strawberries and cream as a filling.They are eaten mainly on special occasions. Sometimes, they areput in soup but you can also eat them on their own. They are usually made in the shape of a half moon.

Pierogi are like little dumplings with a filling of meat or mushrooms. Some people eat them sweet with strawberries and cream as a filling.They are eaten mainly on special occasions. Sometimes, they areput in soup but you can also eat them on their own. They are usually made in the shape of a half moon.

My favourite desert is Faworki. They are similarto doughnuts but they’re a different shape and don’thave any filling. They’re fried in oil and covered inicing sugar. They have loads of calories but they are delicious and very sweet!!!

Brits have a „food pattern” which consists of:

a full English breakfast (in the morning),

a sandwich and something else (like crisps), (lunchtime),

a hot meal ( spaghetti bolegnese ) (dinnertime)

a pudding ( bread and butter pudding ) (after dinner).

The full English Breakfast is very tasty but very unhealthy. It is

very famous all over England.

It consists of:

Sausages,

Fried eggs,

Baked beans,

Black pudding,

Fried tomatoes,

A hash brown,

Bacon,

Toast ( optional ),

Mushrooms.

Toad in the hole is a very traditional English meal. It is eaten

usually at dinnertime so around 5:30-6:00. It is made from

batter and sausages. It’s very tasty and it’s usually served with

onion gravy and vegetables like peas, carrots and mash

potatoes. It is a family favourite and often cooked in my

house on special occasions

or on a Sunday. I like it very

•much and it is probably

one of my favourite dinners!

This a desert made

of bread, jam and

of course butter.

It is usually served

with custard and

sprinkled with dried

fruit (raisons) and

cinnamon. It is delicious!

It is quite sweet but

very traditional and English.

Faworki

Ingredients:

250g Flour 

5 Egg yolks

2 Tablespoons sour cream

1 Tablespoon sugar

1 Tablespoon vinegar, lemon juice or pure spirit

500g of oil for frying

Icing sugar to sprinkle Faworki

How to make Faworki

Mix flour, egg yolks, sour cream, sugar and vinegar together. Knead the dough until it is as hard. Beat it

with a rolling-pin so it blisters and leave for 30 minutes. Roll out the dough thinly and cut into stripes

(about 10-12 cm long and 2-3 cm wide). Cut a small slit in the middle of each stripe, pass one of its

sides through it and afterwards pull it through (to make a shape of a twisted ribbon).

Start frying Faworki in hot oil (on each side) until they gain golden colour. After taking Faworki out

from the oil, place them on the kitchen roll (to drain). Put them on the plate and sprinkle with

powdered sugar (might be mixed with vanilla sugar). ENJOY!!!

Toad in the hole

100g plain flour

½ tsp English mustard powder

1 egg

300ml milk

3 thyme sprigs, leaves only

8 plain pork sausages

2 tbsp sunflower oil

Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt.

Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until

you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.The batter is

ready. You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in,

for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin.

Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 minutes. Cook the batter: Take the

hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a

little when it first hits the hot fat. Put it back into the oven, then bake for 40 minutes until the batter is cooked through, well risen and crisp. If you poke

the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.

THE END