ARE COOKING
Spaghetti alla carbonara 600 grams of spaghetti 6 egg yolks 250 grams of guanciale 200 grams pecorino romano cheese salt and black pepper 1. Fill in a pot with water and bring it to boil, than add Salt. In the meanwhile cut the guanciale into thin strips. 2. Brown it in a pan after having dusted with pepper. 3. Beat the eggs in a bowl, season with pepper and ¾ of pecorino cheese, then mix it with a fork. 4. Cook the pasta al dente, drain, and season in the pan, well heated, with the guanciale's fat. 5. Turn off the heat, submerge with the beaten eggs, and stir, adding the rest of pecorino cheese. 6. Put some spaghetti on your plate, sprinkle with freshly ground pepper and enjoy.
MUSHROOM SAUCE 300 g mushrooms 1 small onion 1 clove of garlic 1 tbsp oil 1 tbsp butter 1/3 glass of 30% or 18% cream (for soups and sauces) salt and pepper 2 tbsp chopped parsley 1.Wash and dry mushrooms and cut into thin slices. Dice the onion and finely grate the garlic. 2.Heat the oil in a frying pan and fry the onion, add garlic and mushrooms and fry for about 5 - 7 minutes, stirring every now and then, until the mushrooms evaporate and start to brown. 3.Then add salt, butter and parsley and fry for about 3 minutes. 4.Pour in the cream, season with pepper and salt if necessary, bring to the boil and remove from the heat. 5.The thickening sauce can be thinned with water, milk or broth while heating and stirring.
FRESH CABBAGE SALAD
1/2 head of baby cabbage 1 young onion 2 carrots 1 bunch dill 3 tbsp vegetable oil or olive oil 1 tbsp lemon juice 1.Wash, dry and finely shred the cabbage and put it into a larger bowl. 2.Add finely diced onion, peeled and grated carrot and chopped dill. 3.Pour in the oil or olive oil, lemon juice, season with salt and pepper and mix..
Tochitura
Poale-n brâu
Poale-n brâu
Salmorejo
Malaga Salad
Malaga Salad
Torrijas
Bretzel
Bretzel
CONTENTS Salad made of young cabbage Sauerkraut salat Champignones sauce Buns (Szneki z glancem) Poznań Baba Duck White Borsch (ŻUREK) Fried potato-cakes (PLYNDZE) Boiles potato noodles Cherry compote
Cucumber Salad
Ingredients 300 g of cucumbers salt pepper 2 tablespoons of chopped dill 3 tablespoons of chopped chives or spring onions 2 teaspoons of lemon juice 150 g of 18% homogenized sour cream
Wash and peel the cucumbers, cut them into thin slices. Season with salt and pepper. Combine with washed and chopped dill, chives, lemon juice and cream. Stir and serve, for example, to the SCHAB KITCH or EGG CUTLETS :-)