a da easa

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o u r c u i s i n e
eTwinning
Lyceum of Vracnhneika
I Liceum Ogólnoksztalcace im. Obronców
Westerplatte
Enter
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OUR CUISINE
Our students worked on a Greek and Polish cookery
book which includes the most popular dishes in
our countries. This is because we are of the
opinion that the knowledge of food and meals is
an unquestionable prerequisite to any
face-to-face intercultural relations. Moreover,
putting it into practice, i.e. cooking dishes and
tasting them will also give our students much
pleasure, which you will see in our short movies.
Greek and Polish friends
The region of Greek cuisine
The region of Polish cuisine
?e?e?ta?a e??µ???s? 13/8/2009
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Breakfast
Greek Breakfast The word breakfast for many
people (except the Greek people) means a complete
meal which is consisted of eggs, bread, cereals,
milk, coffee and juices. In comparison to us,
where the word breakfast doesnt mean anything.
When people ask me what the Greek ones eat for
breakfast the first answer that I have in mind is
coffee and cigarettes. The reason why we dont
eat any breakfast might be because we wake up
very early in the mornings due to our jobs
duties. So as a result of the above we dont have
enough time for a good breakfast. So we prefer to
drink some coffee than eat eggs, cereals et
cetera. As far as students breakfast it is a
similar situation. In my opinion we follow our
parents habits and we dont have any breakfast
at all. We might buy something on our way to
school. Unfortunately, such habits cause health
problems. They put on weight because we are
hungry at noon and we eat a lot at lunch.   To
sum up, we have got used to it and it is too
difficult to change our habits as it seems no
problem to us. In addition to all, for us our
lunch and dinner time is more important!
Polish Breakfast In Poland what breakfast we eat
depends on what kind of people we are. Some of us
dont eat breakfast because we dont have time to
do that. Others just dont like to eat so early.
On the other hand, there are lot of people who
cannot live without a big ration of food at the
beginning of the day. We students usually buy
something to eat at school even if we ate
breakfast earlier (we just like to eat a lot).
For breakfast we normally eat sandwiches with
meat and cheese or toasts. We also have cereals.
All in all, breakfast is important, if not the
most important for us. If we dont eat at home,
we take our breakfast to school or work.
Link to breakfast recipes
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Starters
Polish recipes
Greek recipes

• Tzatziki
• Saganaki
• Spinach pie
• Horiatiki (Greek salad)

• Mizeria (cucumber salad)

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Main dishes
Polish recipes
Greek recipes
People in Poland have dinner at home, usually
with their families. Of course, we have some fast
food restaurants but it's a rare view to see
someone eating there as a routine. Typical Polish
dinner consists of meat (pork or poultry)- quite
often with sauce, potatoes and some kind of salad
( usually it's cabbage salad or sliced cucumbers
with cream). Dinner is the second most important
meal in the whole day. Breakfast is most
important. Dinnertime in Poland are hours between
2 pm and 4 pm. But some people eat dinner even at
1 pm or 6 pm.
In the most important meal of the day is lunch.
Lunch is at about 2 pm and the whole family get
together. Greek people skip breakfast and the
usually have some coffee or milk. At night the
usually go out to Greek traditional restaurants
were they eat, meet friends and drink wine or
beer. The Greek cuisine is based on Mediterranean
diet (olive oil, vegetables, white cheese, salads
and fruit.
Link to Polish recipes
Link to Greek recipes
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Main dishes
Polish recipes
Greek recipes

• Lamb Fricassee
• Fried calamari
• Octopus with vinegar sauce
• Gemista
• Souvlaki with pitta bread

• Pork chop
• Bigos
• Polish pancakes
• Pierogi with cabbage and
• mushrooms

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Desserts
Polish recipes
Greek recipes

• Vienna Cheesecake
• Delicious Apple Cake
• Gingerbread (Piernik)
• Crumby apple pie

• Galaktoboureko
• Yogurt with honey
• Rice pudding
• Milk pie

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Festive recipes

• Christmas recipes
• Easter recipes

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Photo gallery

• Photo-recipes index
• Greek taverns
• Photo-movie production

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Bibliography
Some recipes have been brought by our students
(parents) and others from the following web
sites

• Olive Tree- Olive Oil _at_ http//etwinning.gr/projec
  ts/elia/elea.htm
• Greek recipes and dishes _at_ www.greekrecipes.gr
• About Greek Food _at_ http//greekfood.about.com
• www.sintages.gr
• http//www.smaczny.pl/
• http//www.przepisy-kuchenne.info/

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About us
about Polish team
about Greek team
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Christmas recipes

• Polish recipes

Greek recipes

• Vasilopita (Sweet)
• Kourabiedes (Sweet)
• Diples (Sweet)
• Christopsomo
• Chicken soup (dish)

• Beetroot soup
• Fish fillet with vegetables
• Cole with mushrooms
• Uszka (small dumplings)
• Tuna Salad

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Vasilopita
The custom
Ingredients 1 cup fresh milk 2 tsp yeast 4
eggs 1 cup butter 1½ cups sugar1 sachet
mahlepi grated lemon peel 1 level tsp salt 1
kg flourblanched almonds
MethodPour half a cup of tepid milk in a large
bowl and dissolve the yeast in it. Add half a
cup of flour and mix it until it becomes dough.
Cover with a towel and leave it in a warm place
for about an hour in order to let it rise.Once
the dough has risen, beat the sugar with the
yolks in a mixer.Pour in the rest of the milk,
egg white, melted butter, mahlepi and lemon
scraping. Knead the dough, adding flour gradually
so that the dough does not become tough. Shape
it into balls and place them in a bowl.Cover
them with a towel and leave in a warm place for
three hours, until they double in size. Knead the
dough for five minutes and place on buttered wax
paper spread on a large round tray or two smaller
ones. Cover the balls of dough and leave in a
warm place for about two hours until they double
in size. Beat together an egg yolk and a teaspoon
of water and use this mixture to glaze the
dough.Before placing in oven, use the blanched
almonds to mark the dough with the numerals of
the new year.
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The custom of Vasilopita
The history of new year cake or why we make new
year cakes Dear friends, below we will explain
to you the history of the vasilopita, a history
that begins hundreds of years ago, 1,500 years
ago roughly, in the city Caesarea of Kappadokias,
in Asia Minor (western Turkey today). The Great
King was despot of Caesarea and lived
harmoniously with his fellow men, with love,
understanding and mutual help. One day however,
a hungry general - tyrant of the region asked him
for all the treasures of the city of Caesarea,
threatening that otherwise he would besiege the
city to conquer and plunder it. Throughout the
entire night the Great King prayed for God to
save the city. At dawn the general decided to
encircle Caesarea. He entered with his army and
asked to see the Despot, who was found in the
temple praying.With audacity and anger the
unscrupulous general demanded the gathering of
the gold of the city as well as other precious
items that existed. The Great King answered that
the people of his city did not have anything
other than hunger and that they did not have
anything to give to the general. But the general
upon hearing the message demanded even more and
threatened the king.
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The custom of vasilopita
The Christians of Caesarea loved their Despot and
wanted to help him. They therefore gathered from
their houses whatever gold they had and offered
it to him. The general was furious and ordered
his soldiers to attack the city. The Great King
gathered all the gold that was offered by the
citizens and presented them to the general in
order to save his city from a massacre. However,
the moment the general opened the treasures a
miracle occurred. All assembled saw a bright
burst of light followed by a brilliant rider
dashing above the general and his army. Within a
short time, the general and his army disappeared.
The rider was Aghios Merkourios and the soldiers
were his angels.Thus the city of Caesarea was
saved. Then, however, the despot found himself
in a difficult position!How was he to share the
gold with the residents of the city and
distribute it fairly? It was a very difficult
task indeed. After praying, the Great King was
given divine guidance and he called on his aides
to bake small loaves of bread and place some gold
coins inside each one of them. The surprise for
the residents came when they were distributed the
bread and they found gold coins inside for them
to keep. This later turned into a New Year
celebration which we still find today, with each
Greek family cutting the vasilopita cake which
contains a coin and which will bring luck to the
person who finds it.ected the custom with the New
Year cake.
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Kourabiedes

• Ingredients
• 640gr butter at room temperature
• 320gr crushed almonds
• 3 egg yolks
• 1/4 cup brandy
• 1 tsp baking powder
• 1 cup of sugar
• 1280gr flour,
• 1 kg confectioner's sugar

Method We beat the butter until white and
fluffy. We add the sugar and continue the
blow. We add the egg yolks, the cognac, and the
soda which we dissolve in juice from half lemon.
We continue the blow we add the almonds, and
finally the flour. We knead with the hand
until is incorporated the flour in the mix and
becomes a mediocre dough. We form small round
cookies or open a leaf of thickness three
hundredth and cut various drawings. We put in
baking pan and we Bake for 20 minutes. Let cool
and sprinkle confectioner's sugar over them.
Good Luck!!! Lazari Niki (Xristos mother)
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Diples

• Ingredients
• 250ml of freshly orange juice
• 200ml olive oil
• 200ml milk
• 4 eggs
• flour
• 700gr sugar
• 200ml of honey
• 400 ml of water

MethodFirst put the oil into a big bowl, add
the milk, the eggs, orange juice and mix. Add the
flour until the mixture becomes hard enough to be
formed, use this mixture to form small balls
approximately four. Use your hands and a stick to
turn each ball into a thin round film, consisting
of the four basic ingredients (juice-oil-flour-egg
s) Cut small rectangular pieces from this film.
Make sure to get at least 40 pieces by each
film Fry them into a pan full with corn oil until
they become crispy. Make the syrup by boiling the
water and adding the sugar and the honey until it
becomes thick. Dip the fried diples into the
syrup. Leave them to absorb enough for at least 1
minute. When ready sprinkle some cinnamon and
(walnut) on top.
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Christopsomo (Christmas bread)
The custom
MethodPrepare yeast mixture the previous night,
mixing 350 gr of flour with the yeast and some
water. In the morning, add 25 gr of sugar, half
of the olive oil and some flour.Knead dough well
and leave it to rise in a warm place. Then add
remaining ingredients and knead dough very well
so it is smooth and not sticky. Cover dough and
leave it to rise in a warm place for about 90
minutes. Separate into two loaves and place on
two large, oiled baking pans. Let the loaves
rise then brush them with oil and sprinkle with
sesame seeds and walnuts. Bake in the oven at
200C for 15 minutes then at 150C for 35 to 40
minutes.

• Ingredients
• (for two large loaves)
• 2 kg flour
• 130 gr yeast
• 1 cup water
• 700 gr sugar
• 2 wine glasses of olive oil
• 2 cups warm red wine
• pinch of salt
• 2 tsp mastic, crushed
• 400 gr walnuts, roughly chopped
• 500 gr raisins
• 2 tsp cinnamon and ground cloves
• Peel of two oranges, finely chopped
• 1 small glass of orange juice
• 1 small glass of cognac for the decoration
• live oil sesame seeds chopped walnuts

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The custom of christopsomo
Christopsomo is a Greek bread decorated with an
early form of the Christian cross with ends that
split and curl into circles. Sometimes initials,
birth dates and ages are added to celebrate all
occasions. It is a rich, round loaf scented with
wine soaked orange and it sometimes contains
mastiha, a dried pine resin. The bread is
sometimes served with honey on Christmas eve.
Families leave pieces of bread on the table
believing that Christ will come and eat them
during the night. During the 40 days of fasting,
special loaves of Christopsomo, which translates
to Christ's Bread, are prepared for the meals.
The loaves are round and decorated with a cross,
which people make symbols shaped in dough. It is
considered a sacred tradition in Greek Orthodox
homes, and the care with which it is made is said
to ensure the well-being of the home in the year
to come. Only the purest and most expensive
ingredients are used. The bread is often
decorated with pieces of dough formed into
representations of the family's life.
Traditionally on Christmas Eve every household
would bake a Christopsomo and then decorated with
engravings on the crust that represent aspects of
the family's life and profession. In earlier
times, Greek cooks baked large quantities of
bread to last for 10-15 days, so baking just one
or two loaves of Christopsomo the night before
Christmas had special significance. The cook
would start by crossing him/herself before
starting the preparations, making this Christmas
bread, which still is - considered by many to be
a sacred task and great care is taken in its
preparation. Raisins, nuts, cinnamon, cloves, and
nutmeg are just a few of the taste treats that
some recipes use for this traditional loaf.
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Chicken soup

• Ingredients
• 1 chicken 3-4 kg
• salt and pepper
• 1 cup rice or
• 2 of barley
• 5 eggs
• 4 lemon

MethodIn a large pot, cover chicken with water
and bring to a boil -Season and let cook until
almost done -Add rice or barley and let cook for
another 1/2 hour -Remove from heat -Separate
egg yolks from whites -Whisk egg whites -Beat
egg yolks -Add yolks to whites, add slowly lemon
juice -Slowly add chicken broth whisking
constantly -Return broth mixture to pot -Shake
pot so that egg lemon mixture covers everything
Good Luck! Katela Maria (student)
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Beetroot soup
INGREDIENTS 1 kilogram beetroot Vegetables
(carrot, parsley, celery) Some dried
mushrooms Lemon juice Salt, Pepper
DIRECTIONS Boil the mushrooms and take them out
from brewing. In the same brewing you must boil
the vegetables. Next, you must quench all the
ingredients. Then slice the boiled beet. Add
salt and pepper. Next mix all the ingredients.
You can serve this soup with hard-boiled eggs or
drink it from cups. Bon appetite!
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Fish fillet with vegetables
Some details
DIRECTIONS 1. Coat the fish in flour and fry on
hot oil for a few minutes.

• INGREDIENTS
• - 0.5 kilo of fish fillets without fish bones
• - 2 medium carrots
• - 1 medium parsley
• - half of celery
• - 2 medium or big onions
• - 6-8 spoons of tomato puree
• - oil or olive oil
• - parsley leaves
• - lemon juice
• flour, salt, pepper,
• sugar, 3 bay leaves, pimento

When you fry the fish, check if it doesn't have
fish bones because fillets without fish bones
usually have them, anyway. Add half of your lemon
juice to the fried fillets. 2. Peel vegetables,
wash them, chop onions into small pieces, cut all
the other vegetables. Heat up the oil in a frying
pan or saucepan and fry the onion a little bit.
Next add the rest of vegetables, tomato puree (or
just tomatoes), bay leaves, pimento, salt, pepper
and a little bit of sugar (half a teaspoon ).
Pour water over it all to get thick sauce. Stew
for 30 minutes. 3. The fish should come apart,
but if not you may divide it into equal parts and
mix with vegetables. If ready, you can bake
everything for 10 minutes in the oven.
Afterwards, sprinkle everything with the rest of
lemon juice.
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One of the famous Christmas dishes in Poland is
Fish Fillet With Vegetables. Maybe its name has
nothing to do with Greece, but in Poland people
call it fish a la Greece or fish the Greek way.
It's easy to make. You can also keep it in the
fridge for several days and eat it cold or hot
immediately after it is prepared. Fundamentally,
the preparation of this dish consists in frying
the fish and adding vegetables to it. There are
many variants of fish fillet with vegetables (for
example you can add more fish to vegetables or
opposite).
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Easter recipes
Greek recipes
Polish recipes

• Sesame Greek Easter Cookies
• Lamb fricassee

• Easter pascha
• Stuffed eggs
• Green salad with mayonnaise

Greek Traditions about Easter
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Cole with mushrooms
INGREDIENTS Components - 1 kg of sauerkraut - 5
bay leaves - pimento - dried mushrooms (50 g) - 2
small onions - oil (100 g) pepper and salt
DIRECTIONS Chop the sauerkraut finely on the
board and throw it into the heated oil. Fry
around, next place it into another pot with a bit
water, bay leaves, pimento, mushrooms cut into
pieces and soaked with water and the water in
which the mushrooms were soaked is added. While
the sauerkraut is being stewed, brown slightly
sweetened onion and add bouillon cubes. Put it
the onion into the sauerkraut while it is still
being stewed. While cooking, mix it frequently
taking good care of the bottom part to avoid
burning it because there is little water in the
pot. The sauerkraut should be sticky, thick and
not burnt.
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Uszka (small dumplings)
INGREDIENTS Dough for the uszka1 kg flour 2
eggs some warm milk 40 g buttersalt Stuffing1
00gram dried mushrooms, 1 onion, 1 egg, salt and
peper.
DIRECTIONS DoughMix flour with eggs, salt and
water. Knead the dough until it is not too hard.
Roll the dough until flat, cut out 4 x 4 cm
squares. Put the stuffing into the squares. Glue
the square pieces pf dough with the stuffing
inside into triangles. Stuffing Soak the
mushrooms in water. Boil them. When boiled,
strain and mince them in the mincer. Dice the
onion and sauté the onions until golden brown.
Add the mushrooms, mix everything and cool it
down. Next add two eggs to the mushrooms and
onion and mix well. Season it with salt and
pepper. Put the uszka in the boiling, salted
water. When they come to the surface, they are
ready to be taken out. Place them onto a plate
and pour melted butter on them so that they do
not glue together. You can eat them with
beetroot soup. mmmm delicious have a good meal!
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Tuna Salad
INGREDIENTS 2 tins of tuna 3 eggs 3 or 4
spoonfuls of mayonnaise 200 g yellow cheese 2
small onions 1 tin of corn pepper salt
DIRECTIONS Boil the egg till they are hard (for
about 10 minutes).
Chop eggs and onions. Grate the cheese on a
grater. Put the following into the bowl the
tuna, the chopped eggs and onions, the corn. Mix
everything. Add 3 or 4 spoonfuls of mayonnaise
and mix everything again adding salt and
pepper.                             Bon appetite!
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Breakfast recipes

• Polish recipes

Greek recipes

• Delicious sandwiches

• Tiganites
• Cheese pie

• Scrambled eggs on ham for beginners

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Cheese pie
Method-Crumble feta cheese with a fork -Beat
the eggs and add to feta cheese -Season and mix
well -Melt butter -Butter a baking pan -Place
half the number of the phyllo leaves at the
bottom, making sure that you sprinkle with melted
butter each one after you place it in the pan
-Place on top the cheese stuffing -Place on top
the rest of the phyllo leaves, again sprinkling
with butter -Fold the ends of phyllo inwards
-Cut pie into individual servings -Sprinkle
with butter and water -Bake in medium heat for
30 to 45 minutes
Ingredients 2 lbs feta cheese salt and pepper
6 eggs 1 cup of butter 1 pack of phyllo
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Tzatziki
Ingredients
Method
If yogurt used, drain in a cheesecloth-lined in a
sieve over a bowl.
2-cups thick yogurt or sour cream or both
1-cucumber 3-cloves garlic, finely
minced 2-tablespoons olive oil 1-tablespoon
finely chopped fresh dill 1-tablespoon fresh
squeezed lemon juice Salt and fresh ground white
pepper.
Drain several hours or overnight in the
refrigerator. Peel cucumber clean seeds grate
and squeeze liquid out. In a bowl mix all
ingredients cool and refrigerate for 2-3 hrs.
Red radishes and black olives for garnish
Served as a dip with crispy veggies or slices of
crusty bread, pita or tortilla chips
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LAMB FRICASSEE
Method
We cut the lamb, wash it and roast it brown with
the olive oil and the onion. Add a cup of water,
salt and again water if needed. When the meat is
about to be cooked, throw the lettuces, which you
have earlier washed and cut. When they are
cooked, we scramble the egg and add slowly the
lemon and the sauce from the meal. If we don't
want to use egg, then we strike the flour with
the lemon slowly, add sauce from the mea, mix and
put pepper.
Ingredients 1 kilo lamb thigh1 cup olive oil
3-4 big lettuces1 big onion Fine-cut dill2
lemonsSalt, pepper1 egg or spoonfulflour
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GREEN SALAD WITH MAYONNAISE

• INGREDIENTS
• 3 boiled carrots
• 2 boiled parsleys
• 1 small boiled celery
• 3-4 pickled cucumbers
• 1 onion
• 2 hard-boiled eggs
• 1 apple
• 1 tin of peas
• 1 tin of corn
• 3-4 boiled potatoes
• 1 jar of mayonnaise

DIRECTIONS
Dice carrots, parsleys and celery and mix them
together in a bowl. Add chopped cucumbers,
blanched onion, grated apple, chopped eggs and
chopped potatoes and mix again. Next add peas and
corn. Then add 4-5 spoons of mayonnaise. Mix
everything gently. Finally, you can put some
parsley leaves or carrots for decoration on the
salad. Bon appetite ?
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STUFFED EGGS
INGREDIENTS - Six hard-boiled eggs - 3 spoons of
butter - 3 spoon of chopped chives - Salt and
pepper For dressing - Lettuce leaves - Radish
DIRECTIONS
Shell eggs and cut them lengthways each into two
halves. Next separate yolks from whites.
Mix yolks with other ingredients until you get a
uniform mass adding some salt and pepper to get
the desired taste. Put the mass into the whites.
You can serve the eggs on lettuce leaves with a
decoration made from radish.
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EASTER PASCHA
DIRECTIONS Wash raisins, sprinkle them with
cognac then drain them off on a strainer. Grind
yolks with sugar to gain white fluffy mass.
INGREDIENTS CAKE 5 yolks 200g sugar 500g
mashed white cheese 100g butter 100g sweet
cream 50g raisins 50g Californian walnuts
50g shelled almonds 10g vanilla sugar 50ml
CognacDECORATION orange slices chocolate
powder
Then add sweet cream and mix it all well. Put the
jug on the little gas and heat it for 3-4
minutes, still straining (watch out, the mass
cant boil). Take off the jug and cool it down.
Chop almonds, walnuts and orange peels. Mix
mashed white cheese, earlier prepared yolks with
cream, butter, vanilla sugar and delicacies
carefully. After that put the mass on a wide
strain. Then drain off mass by using a bandage.
After a couple of hours put it in the plate.
Decorate whole cake with chocolate powder and
orange slices.
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Greek traditions about Easter

• Good Thursday
• The housewives dye the Easter eggs. Red is the
  colour mainly used for dyeing the Easter eggs but
  many other colours, such as green, blue or yellow
  are also used.
• Good Friday
• People eat vegetables or soup cooked in water
  only, on this day. In this way they fast and
  mourn for the death of Jesus Christ. In the
  evening they go to church and join the epitaph
  procession around the neighborhoods.
• Good Friday
• Godfathers and godmothers give their godchildren
  gifts, chocolate Easter eggs and an Easter candle
  to hold in church during the service on the eve
  of Easter Sunday.
• Good Saturday
• People go to church late at night holding their
  Easter candles. At midnight when the priest
  brings the good news of Jesus Christ's
  resurrection to the people, they exchange kisses
  and wishes. The wish exchanged is "Christ has
  risen!" and the other person confirms this
  bysaying "Indeed he has!
• Early Easter Sunday
• After the service people return home and have a
  traditional soup called mayiritsa.
• Easter Sunday
• On this day people get together with friends and
  family, eat lamb on the spit and drink wine. They
  have a big celebration with traditional songs and
  dances.

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Mediterranean Diet

• The Secret of the Mediterranean's Lifelong Health
• Researchers have discovered that people in the
  countries that border the Mediterranean Sea
  exhibit strikingly low rates of heart disease
  compared to Americans and others. Extensive
  research in the past few years has isolated key
  dietary habits as a vital part of the vicinities
  lower rates of chronic disease. Dietary data
  from those parts of the Mediterranean region that
  in the recent past enjoyed the lowest recorded
  rates of chronic diseases and the highest adult
  life expectancy ate a diet like the "
  Mediterranean Diet Healthy Weight Plan" This
  diet is known as the Mediterranean diet, and it
  consists mostly of grains, fruits, beans, and
  vegetables. This style of eating includes little
  meat and plenty of olive oil.   Researchers
  suggest that the live bacterial cultures of
  yogurt may also have contributed to the regions
  good health.  One item commonly found in
  Mediterranean dishes is garlic. Garlic may help
  prevent blood clots, lower your cholesterol
  level, and protect you against cancer.

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Mediterranean Diet

• The Mediterranean diet also includes moderate
  amounts of wine. Some researchers think this may
  account for Mediterranean s' healthy hearts.  
  For men moderation is two glasses per day, for
  women moderation is one glass per day. There is
  a general consensus among health professionals
  that the Mediterranean Diet is healthier than the
  North European and American diet because more
  grains, such as spaghetti, fruits, vegetables,
  legumes, nuts, and olive oil are consumed. 
  Moderate amounts of fish and cheese and very
  little red meat is consumed.
• Key features of the Mediterranean diet
• High consumption of breads, pasta, rice,
  couscous, potent, bulgur and potatoes
• High consumption of fruits (3-4 pieces a day),
  legumes and vegetables (5 different varieties)
• Moderate amounts of grilled and steamed fish
• Moderate amounts of olive oil - consumed with
  fresh vegetables and on salads
• Small portions of lean red meat with no visible
  fat, lean pork
• Alcohol in small amounts
• High intake of antioxidants

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THE REGION OF POLISH CUISINE
POLISH CUISINE Polish cuisine has elements taken
from the cooking traditions of the many national
groups that lived in the country side by side for
centuries, notably the Jews, Ukrainians,
Byelorussians and Lithuanians. There are also
some Russian, German, Czech and Austrian
influences as well as dishes from more distant
regions Italy, France and the Middle East. One
Polish speciality is a profusion of excellent
smoked meats, especially sausage (kielbasa), very
popular throughout the world, made after
traditional recipes and smoked over juniper or
fruit-tree twigs. You'll be delighted by the
cured and smoked hams, poultry, pork and beef
fillets, and bacons. Equally delectable are
Polish pâtés made from a variety of meats
including game. Poland is renowned for its
various types of delicious bread white, brown,
wholemeal, with raisins, prunes, sesame seeds,
poppy seeds. Key elements of the Polish cuisine
potatoes, meats, various salads with favourite
cabbage, lettuce, cucumbers, tomatoes and
carrots, various types of bread and rolls, tea,
coffee, milk, juices, little fish, almost no
seafood However, pizzas, kebabs, hamburgers and
cheeseburgers are also very popular.
39
Saganaki
INGREDIENTS
DIRECTIONS
1. Cut the cheese in slices. 2. Melt butter in a
frying pan. 3. Add the cheese slices and fry
until the cheese is brown and crispy on one side.
4. Turn over and repeat. 5. Add the squized
lemon juice over the cheese and serve hot
1/2 lemon (squized) 2 tablespoons butter 1 lb.
Feta Cheese
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Galaktoboureko
INGREDIENTS
DIRECTIONS
2 tablespoons unsalted butter 12 Phyllo pastry
sheets rind of 1 lemon 1 cup fine semolina
11/2 litter milk 2 tablespoons all purpose
flour 4 egg yolks 11/2 teaspoon vanilla 1 cup
caster sugar 2 cups caster sugar Syrup 2 cups
caster sugar 2 cups water 2 large lemon peels
5 teaspoon vanilla
1. Over a slowmedium heat mix all the
ingredients and the rind of one lemon, except the
butter, stirring occasionally until the mixture
becomes a thick cream. Remove from heat and set
aside. 2. In a small pan melt the butter. Butter
a baking pan and place 1 of the phyllo sheets.
Butter the sheet and repeat with 5 more. 3. Pour
the mixture on the sheets and cover with the rest
of the phyllo pastry sheets, making sure each one
is lightly buttered. Bake in a oven at 200C
(400F) for about 30-45 minutes. 4. While the
galactoboureko is cooling, make the syrup. Mix
all the ingredients in a pot until the sugar is
dissolved. Pour the syrup over the cooled
dessert.
41
Fried calamari
DIRECTIONS
INGREDIENTS
1. Clean calamari well and wash. (remove all
intestines) 2. Cut the tentacles portion from
the calamari and set aside. 3. Cut the rest in
rings. 4. Dredge the calamari rings and legs in
flour, so that all of them are lightly coated in
flower. 5. Pour olive oil in a frying (about
1.2cm (.5 inch) of olive oil) and heat it up to
medium-high heat. 6. Fry the calamari pieces
till they are golden in color and tender. 7.
Place a paper towel over a plate. 8. Remove the
ready calamari and place on the paper towel to
drain additional oil. 9. Sprinkle a touch of
salt over the calamari. 10. Squize a bit of
lemon over them and serve hot.

• 1Kg Calamari
• 1/2 cup flour
• Olive Oil
• Salt
• 1 lemon

42
Octopus with vinegar sauce
INGREDIENTS
DIRECTIONS

• 2 laurel leaves
• 1 medium sized octopus
• 2 tablespoons olive oil
• 1 teaspoon vinegar
• Salt

1.Wash octopus and remove head and 'eye' (the
part under the head which is hard). 2.In a
finger of boiling water add octopus, laurel
leaves. Boil for approx 45 or until octopus is
very tender and remove from water. 3.Cut in
pieces and add olive oil, vinegar and salt.


43
Spinach pie
DIRECTIONS
INGREDIENTS
1. Clean and wash the spinach. Sprinkle with salt
and let it lay to remove as much water as
possible. 2. Cut the onions, leaks and dill and
set aside. 3. In a large pot cook the onion in
the oil. When the onions are pale and translucent
add the spinach and leaks to the pot and simmer
stirring constantly until the spinach is wilted.
4. Add the dill. Add the rice. Season with salt
and pepper and cook for a little longer. 5. Add
the feta cheese and the eggs and mix well. 6.
Arrange the puff pastry or phyllo pastry in an
oiled baking pan and pour in the spinach mixture.
7. Cover with the remaining pastry sheets. 8.
Butter a baking pan and pour in the mixture. 9.
Bake in a moderate oven 180C 350 F for about 30
minutes

• 5 leaks
• 4-5 eggs
• 2 kg fresh spinach
• 1/2 kg feta cheese
• 1/2 kg spring onions
• Puff pastry or phyllo pastry
• 1 cup dill
• 1/4 cup rice
• 1 cup olive oil
• 1 cube beef stock

44
Horiatiki(Greek salad)
DIRECTIONS
INGREDIENTS
1. Chop the tomatoes into medium pieces. 2.
Slice the onions. 3. Slice the cucumber. 4. Cut
a couple of strips from the green pepper. 5.
Place the tomatoes, onions, cucumber in a large
bowl and mix them well. 6. Pour some olive oil
over the mix. 7. Add the olives (Black Olives
are best for this salad). 8. Add salt and pepper
to taste. 9. Cut Feta cheese into medium sized
pieces and place them over the salad. 10. Add a
little bit more oil and sprinkle some oregano
over the feta.

• 8 Olives
• 1/2 Cucumber
• 1 Green Pepper
• Olive oil, oregano, salt
• Pepper
• 2 Onions
• 200gr (.44 lb) Feta Cheese
• 4 Tomatoes

45
Yogurt with honey
INGREDIENTS
DIRECTIONS
In individual serving bowls, drizzle honey over
the yogurt and sprinkle with walnuts if desired.

• 1/2 - 3/4 cup of strained Greek yogurt per
  serving
• 1-2 teaspoons of Greek thyme honey per serving
• crushed walnuts (optional)

46
Rice pudding
INGREDIENTS
DIRECTIONS

• 4 tablespoons uncooked Rice
• cup Water
•  quart Milk
• 1 1/2 tablespoons Flour
• 1/2 cup Sugar
• 1/2 teaspoon or lemon rind VanillaCinnamon

Boil water add rice, stir once and simmer for 15
minutes. Add milk and simmer 30 minutes longer,
stirring occasionally. Mix flour with 4
tablespoons water. Add to rice mixture slowly
and stir. Add sugar and simmer for 15 minutes.
Remove from heat, add vanilla or lemon rind, and
pour into 4 individual custard cups or small
dishes. Sprinkle with cinnamon.


47
Gemista
DIRECTIONS
INGREDIENTS
Prepare the vegetables to be stuffed and reserve
their pulp. Place the rice in a bowl. Add the
onions, the fresh herbs, the shredded tomato or
aubergine or courgette pulp and any reserved
juices or pulp, half the olive oil. Season with
salt and pepper and mix well. Place the prepared
vegetables in a deep baking dish, tightly packed.
Fill each vegetable with the prepared stuffing,
but only three-quarters full, leaving room for
the uncooked rice to expand. Cover with the
reserved sliced round tops. Pour the rest of the
olive oil on top of each vegetable. Pour into
the bottom of the dish the grated fresh tomatoes,
mixed with the water, season with salt and pepper
all over and bake in a pre-heated oven, gas no. 5
(375 grades F/190 grades C), for 1.5 hours.
Baste the vegetables at least twice, in order to
keep them moist on the top. If you are
experienced with cooking Gemista you may also try
to use Pine Nuts, almonds and Raisins for the
stuffing, by using less rice and onions.

• 8 large tomatoes, large peppers, aubergines,
  courgettes or combination
• 150 gr. long-grain rice
• 350 gr. onions
• 200 ml olive oil
• 250 gr. tomatoes, peeled and thickly grated
• 150 ml water
• 1 teacup chopped parsley

  

48
Tiganites
INGREDIENTS
DIRECTIONS

• 2 cups flour
• 1 1/2 cups milk
• 1/2 cups sugar
• 4 eggs
• 4 tsp baking powder
• 3 tsp vanilla extract
• 1/2 tsp salt
• oil for frying
• confectioner's sugar
• cinnamon

-Sift flower -Make a hole in flour and in there
add salt, vanilla and baking powder -Beat eggs
and sugar -Add sugar and milk -Make a smooth
paste -Heat oil -Drop 1 tubs of paste in
skillet -Fry both sides -When done place them
on paper to absorb excess oil -Sprinkle with
sugar and cinnamon

  

49
Milk pie
DIRECTIONS
INGREDIENTS
-Preheat oven to 200 C or 350 F -Place in a
sauce pan milk with sugar and bring to a boil -
Beat eggs -When sugar dissolves in hot milk, add
semolina whisking continuously, Lower heat
-Add eggs and whisk until thickens -Add vanilla
and remove from heat. -Melt butter - Butter a
baking pan -Place 4 phyllo sheets at the bottom,
making sure that you sprinkle with melted butter
each one after you place it in the pan -Place on
top semolina filling -Place on top the rest of
the phyllo sheets, again sprinkling with butter
-Fold the ends of phyllo inwards-Cut pie into
individual servings -Sprinkle with butter and
water -Bake in medium heat for an hour and a
half

• 10 eggs
• 7 cups milk
• 2 1/2 cups sugar
• 1 cup fine semolina
• 1 tsp vanilla
• 1 pack phyllo
• 1/2 cup butter

  


50
Sesame Greek Easter Cookies
INGREDIENTS
DIRECTIONS
1 cup butter 11/2 cups sugar 1\2 cup orange
juice 6 cups flour, 3 eggs 1\2 teaspoon baking
soda 2 teaspoons baking powder 1 egg, beaten
(mixed with the milk) 7 tablespoons milk

• Cream butter. Add sugar gradually.
• Add eggs one at a time alternately with orange
  juice.
• Add flour that has been sifted with soda and
  baking powder, a little bit at a time. Should be
  a soft dough.
• Shape as desired and brush with egg and milk
  mixture. Traditional Greek cookies are 2 small
  strands of dough twisted together and brushed
  with egg-milk mixture and sprinkled with sesame
  seed.
• Use greased cookie sheet. Bake at 375 degrees to
  400 degrees for 10 to 12 minutes.

  

-

51
Souvlaki (meat bolls) with pitta bread
INGREDIENTS
DIRECTIONS
1 lb beef or pork 3 potatoes, cut 2 tomatoes
sliced 2 onions sliced 6 pitta breads tzatziki
(yogurt sauce) mustard
-Cut meat in very small pieces -Marinade
overnight in oil, salt, pepper and oregano
-Place them on sticks -Broil them -Fry
potatoes -Fry slightly pittas -In a pitta place
a souvlaki (meat from the stick), some tomato,
some potatoes and some onion -Tzatziki and/or
mustard are optional -Roll and enjoy !!!



  

-

52
Mizeria (cucumber salad)
DIRECTIONS
INGREDIENTS
Grate the green cucumber (with the skin) with a
grater which has big holes. Put the grated
cucumber into the bowl. Add cream, buttermilk
and mix everything. Add salt and pepper. Cool it
in the fridge. Serve with boiled potatoes and
sunny side-up eggs (but you can also serve it
with meat, e.g. grilled chicken). BON APPETIT ?
150 g fresh green cucumber 1 glass of 12
cream 1 glass of buttermilk salt pepper



  

-
-

53
Vienna Cheesecake
INGREDIENTS
DIRECTIONS
Grind cottage cheese. Mix 6 yolks with sugar,
powder sugar, vanilla sugar. Mixing all the time,
add cottage cheese, cooled melted butter, powder
pudding, raisins, almonds, 6 whisked egg whites.
Mix everything gently. Put the cheese dough into
the medium-size baking pan covered with fat (e.g.
butter) and sprinkled with bread crumbs. Put it
into a hot oven and bake for 50 min. at a
temperature of 180ºC. Break chocolate into
pieces and melt in milk over hot water vapour.
Put the obtained icing onto cool cheesecake.
Decorate with coconut (sprinkle desiccated
coconut).
a) Cheese dough 500g cottage cheese, 6 eggs ¾
glass of sugar 2 spoons powdered sugar vanilla
sugar, 150g butter 1 creamy pudding 50g raisins,
30g almonds b) Topping 100g bitter chocolate 10
spoons of milk c) For decoration coconut 


  


54
Pork chop
INGREDIENTS
DIRECTIONS
Preparation of the meat Slice the pork loin into
0.5 cm pieces. Then tenderize the slices with a
meat tenderizer until they are soft. Then
sprinkle salt onto the meat and spread herb
pepper (but not too much). Preparation of the
batter Plate No 1 flour Plate No 2 eggs
whisked with salt and just a little herb
pepper. Plate No 3 bread crumbs Preparation of
the pork chop for frying  Dip the pork slices in
the following order 1. in flour, 2. in egg, 3.
in bread crumbs. Now you can fry them. Remember
not to burn them! You can eat pork chops with
potatoes and mizeria (cucumber salad) as seen in
the video. Bon appetite!
0.5 kg pork loin Eggs Flour Bread
crumbs Salt Herb pepper


  


55
Polish pancakes
INGREDIENTS
DIRECTIONS
0.25 kg flour 1 glass of milk 1 glass of
water Two eggs Salt Sugar Jam
Put flour, milk, salt and eggs into a bowl and
mix them all together to get a smooth runny
batter. Next add water and mix the batter
thoroughly. Heat the frying pan, pour some oil
into it and wait until it is hot. Pour some
pancake batter into the frying pan in such a way
that it covers the whole flat surface with a thin
layer. Fry it until it gets gold on both sides.
Then you get a tasty pancake. Finally, spread
some jam on the ready pancake, roll it up. Polish
pancakes can be served hot or cold. Bon appetit!


  


56
Bigos
INGREDIENTS
DIRECTIONS
Good ingredients for bigos are different kinds of
meat without bones boiled, roast poultry or meat
from duck, goose or even venison. First boil
cabbage in a big pot for a few hours without
adding anything. Then boil dry mushrooms in a
small pot and cut them. Next add them to bigos
and let bigos cook for several minutes. Next what
you have to do is cut dried plums without stones
(the best are smoked plums) and of course add
them to bigos. Season bigos with tomato
concentrate (puree) or tomatoes, marjoram and
pepper. If you want, you can improve the taste of
bigos with juniper, savoury, rue, basil,
estragon, rosemary. Add 1,000ml of good, dry wine
to the bigos which has already been cooking for a
few hours. For the better taste of bigos, you
must cool it down and boil again. Our ancestors
used to cook bigos for a few days. Bon appetit!
- White cabbage 5,000g- Sauerkraut 3,000g-
Bacon 1,500g- Pork 1,500g- Beef 1,500g -
Sausages 1,500g


  

See details

57
Delicious Apple Cake
INGREDIENTS
DIRECTIONS
Doughtwo glasses of flourfour yolksbutter -
250 gdesiccated coconut - 60 ghalf spoon of
baking powdera pinch of saltToppingapple -
1500 gfour whites sugar - 250 gcottage cheese
- 150 gdesiccated coconut - 150 gfive spoon of
raisinsone third glass of sweet creambutter -
50 gtwo yolksvanilla sugarlemon juice
Knead a dough (mix flour, yolks, butter,
desiccated coconut, baking powder and a pinch of
salt) and refrigerate in a fridge. Cover the
bottom and sides of baking tray with fat (e.g.
butter), sprinkle with breadcrumbs and put the
dough in it modelling it to fit the tray. Stab
the dough with a fork. Put it into a hot oven
(180ºC) for 15 minutes.Mix butter with sugar,
yolk and cheese to make one uniform mass. Then
mix with coconut. Grate peeled apples on a
grater with big holes. Sprinkle with lemon juice
and mix with the mass and currants. Add whipped
cream with vanilla sugar and egg white foam. Mix
everything gently. Spread the mass on the
slightly baked cool dough, put it into the oven
and bake for one hour (180ºC). Bon appetit!


  


58
Gingerbread (Piernik)
INGREDIENTS
DIRECTIONS
Mix eggs with sugar and butter. Add honey and
cocoa. Mix flour with gingerbread pieces and
baking soda. Mix everything carefully. Add
portions to the dough. In the end add sour cream.
Mix everything carefully again. Add nuts. Put the
dough into a form covered with fat (e.g. butter)
and sprinkled with breadcrumbs. The best size of
form is 11x40cm. Put it into a hot oven and bake
for about one hour at a temperature of 170ºC.
Afterwards cool the cake down and cover it with
cocoa cover and desiccated coconut. Bon appetit!
2 eggsone glass of sugar200g butterhalf glass
of honey1.5 spoons of cacao 500g of flour1.5
tea spoons of gingerbread pieces1.5 tea spoons
of baking soda1.5 glasses of sour cream mixed
dry fruit and nutscocoa covercoconut




59
Crumby apple pie
INGREDIENTS
DIRECTIONS
Dough 5 eggs 1 glasses sugar 1 ½ glass wheat
flour ½ glass potatoes flour 1 ½ spoon baking
powder 250g margarine Topping 1 kg apples 1
lemon jelly 3 spoons sugar
Peel apples and cut them in eights. Fry them with
sugar for about 15 minutes. Cool them down add
powdered jelly and mix everything carefully. Whip
egg whites, add sugar and next add yolks and whip
again. Mix wheat flour, potato flour and baking
powder and add whipped eggs. Next add melted hot
margarine and mix everything gently. Pour half
dough on a fat-covered baking pan and put it into
a heated oven for 15 minutes at a temp. of 180ºC.
On a slightly baked dough put apples and cover
them with the remaining dough. Bake it for 45
minutes. Afterwards cool it down and sprinkle
with sugar powder. Bon appetit!


  


60
Bigos

• If somebody asks what dish from the Polish
  cuisine is really Polish and only Polish, the
  answer is only one - bigos. None of the dishes
  have so many descriptions full of delight, almost
  adoration for taste and aroma of this wonderful
  mixture of vegetables and many kinds of meat.
  Polish people have liked bigos for a very long
  time. It could even be seen on the royal table.
  Bigos is a very Polish dish. It matches the
  Polish character. After all we are a nation of
  individualists. You can say Where there are two
  Polish people there are three bigos dishes.
• There are several rules of preparation of this
  dish. You can add more of the first ingredient
  and less of the second one, so cooking bigos can
  be a field to show your cooking skills. It gives
  a chance to create your own, wonderful dish.
• The rules are as follows
• Bigos can be made of sweet cabbage and sauerkraut
  (proportions as you wish)
• Cabbage for bigos has to be stewed in bouillon
• To the cooking cabbage we add fried meat and
  onion (it has to be fried gold)
• There have to be sausages, bacon and ham added
• It's nice to see venison in bigos
• If you want, you can add tomatoes or tomato
  concentrate to bigos
• For better results, you may have to add dry
  mushrooms which are soaked, boiled and cut
  beforehand. Mix the cooking cabbage with the
  mushroom extract
• A good ingredient for bigos are dried plums

61
Pierogi with cabbage and mushrooms
INGREDIENTS
DIRECTIONS
400 g flour 1 egg ½ glass of water ½ kg
sauerkraut ½ kg white cabbage 1 onion 50 g
butter 3 spoonfuls of olive oil 50 g dried
mushrooms salt pepper
Stuffing Wash the mushrooms in warm water. Wash
the sauerkraut. Chop the white cabbage. Boil
mushrooms with white cabbage in the water in
which the mushrooms were washed. Chop the
mushroom and cabbage you boiled. Also chop the
sauerkraut and onion. Fry the mushrooms and onion
on butter. Put it into a saucepan, add the
cabbage, sprinkle with olive oil, season with
salt and pepper. Fry until you get the brown
colour. Dough for pierogi Put the flour into a
bowl. Add salt and mix everything gently. Add
water and knead the dough carefully. It should be
soft and tensile. Leave the dough for half an
hour under a cloth. Then roll the dough to get
thin pieces. Cut 5 cm circles. Place the
stuffing onto each circle and glue the edges
together so that the stuffing stays inside. Put
into boiling salted water and wait until they
come to the surface (about 5 minutes).


  


62
Delicious sandwiches
INGREDIENTS
DIRECTIONS
Spread butter on a slice of bread. Put lettuce,
cheese, red radish and tomato on it. You can add
spices if you like. The recipe is not very
difficult. To tell the truth, it is a piece of
cake. However, this is a typical component of the
Polish breakfast. Instead of the cheese, you can
also use ham or other vegetables.
Bread Butter Lettuce leaves Red
radish Tomato Blue cheese


  


63
Scrambled eggs on ham for beginners
INGREDIENTS
DIRECTIONS
1 teaspoonful of butter 5 slices of ham 3
spoonfuls of chopped chives 3 eggs Salt Pepper
Melt butter in a small frying pan. Do it slowly
on a low heat, gently spreading butter with a
wooden spoon. The point is that the butter must
not burn. Put the diced ham and chopped chives
into the melted butter. Put the eggs into the
pan. Add some salt and pepper and mix until the
eggs set. Do not mix too long because hard
scrambled eggs are not tasty. Bon appetit


  


64
Greek team-Greek school
Geia sas ! Im Thomas Sofias and I teach ICT at
the senior high school of Vrachneika. The topic
of our eTwinning project is Our cuisine 9
months duration
How I started I received an eTwinning e-mail
from the Polish teacher (Piotr) last October. I
replied to this e-mail and after 2 weeks we begun
this project. I discuss the topic with my
students (B class) and we made two teams.
Team 1
Team 2
65
Greek team-Greek school
I adapted the project to the subject of Computer
applications. So the children were motivated to
participated in the project.
I would like to thank the eTwinning team. Special
thanks to Vasia Ntemiri who worked really hard
and to Christina Papalexopoulou, Pleioni Iris and
Mpezerianos Theo who starred in the movies.
66
Greek team-Greek school

• Greek students during video conference with
  Polish students

67
Greek team-Greek school

• Pedagogical benefits
• Students used internet and books to search for
  recipes and customs.
• Send a lot of emails exchanging  information  
• Students of both sides did videoconferences using
  skype to meet each other
• They did word processing  using MicroSoft Word
• They created presentations using Power Point  
• They made image processing using ulead photo
  express and Photo editor    
• They used  eTwinning Portal  
• They translated and wrote recipes and summaries
  in English

68
Greek taverns
69
Photo-movie
70
Photo-movie
71
Photo-movie
Magda and Karolina
Karol tenderizing pork and Kuba and Piotr(teacher)
Karolina Dominik Magda
Karolina, Magda, Kuba peeling potatoes
72
Photo-movie
pancakes
Pork chop with potatoes and tomato
Alan_with_a_potato
Dominik_preparing_pancake_batter
73
About Polish team
Hi! My name is Piotr and I teach English in
Senior High School No 1 in Mragowo, Poland.
I started the e-twinning project Our cuisine
because my students wanted to learn something new
and get in touch with students from another
country. Thomas from Greece contacted me and we
agreed to work on the project together. He and
his students worked really hard and gave my
students an incentive to work.
There were 9 students
participating in the project Karolina, Magda,
Alan, Dominik, Karol, Kuba, Piotr, Pawel and
Tomek. They had fun translating recipes into
English and preparing meals for the movie for our
Greek friends. I would like to thank everyone
involved in the project.   
74
About Polish team

• Advantages of the project
• improvement of language skills
• use of various types of software
• communication via email and skype
• students learnt to look up relevant information
• students became integrated
•   

75
Photo-recipes-index
76
Photo-recipes-index