M E N U P R E P A R E D B Y S T U D E N T S O F P R I M A R Y S C H O O L I N S T A R A S Ł U P I A , P O L A N D

Easter is the second biggest holiday in Poland.

On Easter Saturday, baskets of Easter food

are taken to church to be blessed and the

food that is blessed is eaten as a part of the

Easter Sunday meal. The Easter breakfast

consists of hard-boiled eggs, sausages,

bread as well as white borsch.

Easter Sunday

Menu

Starter: Stuffed eggs

Main course: White Borsch

Roast pork

Dessert: Easter Babka Cake

Easter Mazurek

INGREDIENTS Stuffed eggs a’la toadstools

Preparation:

• Boil eggs in salty water for 10 min, (remember!!! they have to be hard boiled). Let it cool off. Remove the shells carefully so as not to damage the eggs, it’s better to do it under the stream of water. Cut off the top and bottom part of the eggs.

• Get ready horseradish cream: white cheese mix with yolk, add some lemon juice, salt and pepper. Finally add grated horseradish and mix all the ingredients well together.

• Put the eggs on the plate, on each one put some cream and a slice of a tomato. Next, on each tomato “hat” make some dots with a horseradish cream so it would look like a toadstool.

6 eggs

3 tomatoes

Horseradish cream:

3 spoonful of grated horseradish (ready made is also

acceptable)

White cottage cheese 200 g

Yolk

Salt

Pepper

Lemon juice

ESTER STUFFED EGGS WITH MUSHROOMS

Preparation time: 30 minutes

Number of servings: 4

Ingredients: 4 eggs

6 mushrooms

1 small onion

1 tablespoon of oil

a few tablespoons of mayonnaise

salt, pepper,

sweet pepper spice

bunch of parsley

Preparation:

• Boil the eggs.

• Onions and mushrooms finely chopped fry in oil.

• Season with salt and pepper.

• Peel the eggs and cut into halves. Remove the yolks and mix it thoroughly with fried mushrooms and chopped parsley .

• Fill the egg halves with the stuffing using a spoon.

• The rest of the stuffing put in the middle of a round dish and lay eggs around the filling to the bottom. Each half decorate with mayonnaise and sprinkle with paprika and a decorate with parsley.

Of course, paint, it’s our Easter tradition!!!

WHAT ELSE CAN WE DO WITH EGGS?

Stuffed eggs with ham and parsley

Preparation:

First, chop the ham in little cubes. Prepare hard boiled eggs. Peel the eggs and cut each one in a half. Remove the hard boiled yolks and add them to the remaining ingredients. Mash yolk well with a fork and mix all the ingredients with mayonnaise. Season the stuffing with some salt and pepper. Fill all the halves with the stuffing and decorate the starter with some ham and fresh vegetables like cucumber or tomato.

• 6 eggs,

• 10 slices of ham,

• 3 spoonful of mayonnaise,

• a handful of chopped parsley

• salt

• pepper

VEGETABLE SALAD

Easter white borsch

Preparation:

Add sausage, bay leaves and

grains of black pepper to the

hot bullion. Cook it for 30

minutes. Pour the sourdough

into the pot with bullion and

cook it over on the low heat for

20 minutes.

Remove the sausage from a

boiling soup and strain it. Add

some horseradish, garlic, sour

cream and marjoram. Season

it with some salt and pepper.

Slice the sausage and add it to

the white borsch. Cut the

mushrooms into quarters, fry

them lightly and add to the

Easter soup.

Serve the white borscht with

halves of the eggs.

- 1,5 liter of meat and vegetable bullion,

- 1 liter of white borsch,

- 50 g of white raw sausage,

- 4 hard boiled eggs,

- 100g thick sour cream,

- 30g of mushrooms,

-1 spoonful of grated horseradish,

- 5 cloves of garlic,

- 3 bay leaves,

- 1,5 spoonful of marjoram,

- 10 grains of black pepper,

- salt

- pepper

INGREDIENTS:

Preparation:

Mix cumin, squeezed garlic, salt (2 teaspoonful) and pepper (2 teaspoonful) with such prepared mixture, rub the meat and wrap it with aluminum foil.

Heat the oven to 190 C, don’t remove the foil and roast the meat for 1 hour. Next, lower the temperature to 140-150 and roast it again for 2-2-5 hour. Don’t remove the foil.

Serve the roast pork hot or cold. Thanks to longer time of roasting in lower temperature, meat will be more delicate and brittle.

Ingredients:

-1,5 kg of pork

2-3 teaspoonful of cumin

-salt

-pepper

-3 cloves of garlic

EASTER ROAST PORK

Wash the loin, then in the middle, with a long and narrow knife to make a hole. Put the prunes inside the loin until appear on the opposite side. Sprinkle pork with lemon juice and put aside for 15 minutes.

Sprinkle pork loin with salt, marjoram, cumin and oregano.

Heat the butter in a frying pan and fry the pork on all sides. Put together the butter to the pan. Pour 1/2 cup water and bake for about an hour.

Almost done pork, bake longer for about 40 minutes, pouring prepared sauce until the top is browned.

Pork loin is also excellent cold. Cut into thin slices.

Ingredients:

1 kg boneless pork loin

15 grams of dried California plums

1/2 teaspoon of cumin

salt, the juice of half lemon

tablespoon of butter

a clove of garlic

half a teaspoon marjoram and oregano

JUICY ROAST PORK LOIN WITH PRUNES

Easter “Babka”cake with

walnuts

Preparation:

First wash the eggs, then

separate the yolks from the

white eggs. Mix the castor

sugar with yolks so they

become white, fluffy and

smooth. Add lemon juice to the

mixture. Beat the egg whites

until thick, then add it to the

mass mixing lightly. While

mixing, add flour. Pour the

mass into the baking pan or

special “babka” pan. Heat the

oven to 190 C and bake it for

50 minutes. When the cake is

golden, remove it from the

oven then baking pan. Pour

some frosting onto the cake

and decorate it with walnuts.

- 6 dkg of potato flour,

- 6 dkg of wheat flour,

- 6 eggs,

- ¾ of castor sugar,

- lemon juice

- frosting

- some walnuts

EASTER BABKA CAKE

Easter Mazurek

Preparation:

Mix well yolks, and egg with sugar and cream. In a separate dish mix the butter for a fluffy mass and combine it with bitten eggs and flour. Add the remaining ingredients and mix everything well. Pour the mixture onto the baking pan smeared with fat and bread crumbs.

The top of the cake spread with whipped egg and sprinkle with chopped almonds. Heat the oven and bake Mazurek for 30 min. in 150 C. Mazurek is the best to serve on the 2nd or the 3rd day.

Bon appetite!

Dough:

-1/2 kg of wheat flour

- 3 yolks

- 1 egg

- ½ cup of sweet cream

- 250 g of sugar

- 25 dkg of butter

- ½ teaspoonful of

raising powder

- 25 dag of raisins

- lemon zest

EASTER MAZUREK

PRESENTATION PREPARED BY STUDENTS OF PRIMARY SCHOOLS IN STARA

SŁUPIA: PAULINA SALA, NATALIA MAJCHER, PAULINA KOZERA, AGNIESZKA

ŁASISZ

Bon Appetite!!!