Chicken and Beef Broth

Ingredients

300 gram of beef meat

2 chicken legs

turkeys neck

2 carrots

1 large parsley root

small celery

1 onion

1 garlic cloves

Salt and pepper

1. Clean the meat and put it into a large pot. Pour cold water into a pot ( the water
should cover the meat) then boil it. After it is boiled pour out the water, clean the meat
and the pot form foam.
2. Put the meat into the pot again and cover it with clean water. Add vegetables and
seasonings.
3. Bring to a boil then immediately reduce heat to bring the broth to simmer. Simmer
uncovered for at least 3 hours.
4. Serve with pasta and green parsley.

Mutton Goulash
Ingredients (for 4 people)

1 kg mutton meat
2 table spoons of lard
5 table spoons of plain flour
1-2 table spoons of tomato puree
2 medium onions
parsley
salt, pepper
paprika spice, 2 bay leaves

1. Cut the meat into 4 cm chunks. Season it with salt and freshly ground black pepper
then sprinkle with flour.
2. Heat 1 table spoon of lard in a sauce pan. Add the meat and fry over at high heat
until it is nicely browned all over.
3. Cut the onions into wedges. Heat the remaining lard. Add the onions and fry until they
are a bit brown.
4. Put the onion into the saucepan with the meat. Sprinkle the meat with paprika. Add
water ( around 0.3l) and bay leaves. Cover with tightly fitting lid and put it on a
cooker.
5. After 20 min of cooking add tomato puree.
6. When the meat is ready add the rest of flour and season it with salt, pepper and
paprika. Cook for 5 more minutes. Add the parsley.

7. Serve with boiled potatoes or dumplings and vegetable salad.

Potatoes and pickled cucumber salad

Ingredients:

1kg of potatoes
kg of pickled cucumbers
3 carrots
2 parsley roots
1 medium onion
can of green peas
3 table spoon of chive
5 table spoons of mayonnaise
2 table spoons of sour cream
3 garlic cloves

salt and pepper

1. Prepare a large salad bowl.

2. Boil the potatoes with carrots and parsley roots with 1 table spoon of salt.
3. When the vegetables are cold peel them and cut into small squares.
4. Cut the pickled cucumbers and onions into small pieces.
5. Cut the chive and put all the ingredients into a large bowl.
6. Stir them well, add salt and pepper if necessary.

Madeira Cake
Ingredients:
Cake

250 grams of butter

250 grams of flour

1 glass (250 ml) of sugar

1 table spoon of vanilla sugar

4 eggs

a pinch of salt

1 tea spoon of baking powder

glass of milk

bar of milk chocolate

Chocolate coating

bar of milk chocolate

5 dag of butter

Preparation of the cake

1. Pre-heat the oven to 180C.
2. Prepare a baking tin put a thin layer of butter and sprinkle the baking tin with bread
crumbs.
3. Cream the butter and sugar. Add the eggs one at a time and vanilla sugar.
4. Add flour with a pinch of salt and baking powder then mix it gently.
5. Divide the cake into two parts. Add melted chocolate to one part.
6. Put a thin layer of darker part of the cake then thin layer of lighter part of the cake into
baking tin. Repeat it until you use all of the cake. Mix the cake gently with a fork.
7. Bake Madeira Cake for 65-70 minutes in 180C.
8. After it is ready cool it down in the baking tin then coat with hot chocolate coating.

Chocolate coating
1. Melt the butter add chocolate. Mix it until chocolate has melted.
2. Pour hot chocolate coating on the cake.

Dumplings (in polish: Pierogi ) with berries.

Ingredients

4 glasses of flour

2 glasses of hot water

2 table spoon of oil

1 table spoon of salt

Berries

Sugar

Butter

1. Pour wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in
order to aerate the flour.
2. Pour 2 glasses of boiling water into the bowl, while vigorously stirring the mixture with a
fork or wooden spoon add oil. Wait 5 min. until the dough cools down.
3. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes
5 to 10 minutes. Divide the dough into smaller parts.
4. Roll out a part of dough on a pastry board (or on a table) until you reach the thickness of
2-3 millimeters. However, before you start rolling it out, you should flour the pastry board.
Thanks to that the pierogi dough won't adhere or tear. However, remember that one side of
the dough should remain clean. You want it to cling on to itself while folding pierogi.
5. Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every
circle and fold it to form pierogi.
6. Repeat steps 4 and 5 with the rest of the dough.
7. Bring a large pot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or
until pierogi float to the top. Remove with a slotted spoon.
8. Serve with melted butter and sugar