Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Jul 2014
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KSIĄŻKA KUCHARSKA – COOKBOOK

by Maria Pirecka

Artwork: Photos from archive SP Fanianowo

Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com

Ciasto drożdżowe z rabarbarem

Składniki na ciasto:

Pół kilo mąki

125g margaryny

50g drożdży

¾ szklanki cukru

3 jajka Szczypta soli

Składniki na kruszonkę:

Pół szklanki mąki

3 łyżki margaryny

3 łyżki cukru

Dodatki:

Rabarbar

Łyżka cukru

 

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Sposób przygotowania:

 

1. Odmierz 125g margaryny i rozpuść ją w garnuszku. Odstaw do ostygnięcia.

2. Podgrzej pół szklanki mleka.

3. Rozpuść drożdże w ciepłym mleku i dodaj ¾ szklanki cukru.
Zostaw je w ciepłym miejscu do wyrośnięcia.

4. Przesiej pół kilo mąki (około 4 szklanki) do miski.

5. Do mąki dodaj szczyptę soli, jajka, schłodzoną margarynę i rozczyn drożdżowy. Wymieszaj wszystko razem.

6. Wyrabiaj ciasto, dopóki nie przestanie się kleić do rąk. Powinno być ono miękkie, gładkie i elastyczne.

7. Wyrobione ciasto posyp mąką, przykryj czystą ściereczką i pozostaw w ciepłym miejscu na pół godziny do wyrośnięcia.

 

4

c.d.

8. Umyj i obierz rabarbar. Przetnij pionowo na pół, a następnie na centymetrowe kawałki. Posyp łyżką cukru.

9. Nasmaruj lekko margaryną tortownicę .

10. Przygotuj kruszonkę. Rozetrzyj palcami pół szklanki mąki, 3 łyżki margaryny z 3 łyżkami cukru.

11. Ponownie przez chwilę wyrabiaj ciasto drożdżowe. Rozprowadź je na blasze i pozostaw na 15 minut do wyrośnięcia.

12. Nagrzej piekarnik.

13. Połóż na ciasto rabarbar i kruszonkę.

14. Piecz w 160 ⁰ C przez 30 minut.

Smacznego!

5
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com

Yeast dough with rhubarb

 

Ingredients for the dough:

Half a kilo of flour

125g of margarine

50g of yeast

¾ cup of sugar

3 eggs

A pinch of salt

 

Topping:

Some rhubarb

A tablespoon of sugar

 

Ingredients for the crumble:

Half a cup of flour

3 tablespoons of margarine

3 tablespoons of sugar

 

 

9

The method of preparation:

  1. Measure 125g of margarine and melt it. Set aside to cool.
  2. Heat half a cup of milk. Don’t boil it.
  3. Melt the yeast in warm milk and add ¾ cup of sugar. Leave it at a warm place to rise.
  4. Sift half a kilo of flour (about 4 cups) into a bowl.
  5. Add a pinch of salt, eggs, the cooled margarine, yeast to the flour. Mix all together.
  6. Knead the dough firmly until it stops sticking to the hands. It should be soft, smooth and elastic.
  7. Kneaded dough sprinkle with flour, cover with a clean cloth and leave at a warm place for half an hour to rise.
  8. Wash and peel the rhubarb. Cut it vertically in halves, then into inch pieces. Sprinkle with a spoon of sugar.
  9. Grease the cake tin lightly with margarine.
  10. Prepare the crumble. Rub with your fingers a half a cup of flour, 3 tablespoons of margarine and 3 tablespoons of sugar.
  11. Knead the dough from the bowl again. Put and spread it on the cake tin and leave it for 15 minutes to rise.
  12. Heat the oven.
  13. Put the rhubarb and the crumble on the dough.
  14. Bake at 160⁰C for 30 min. ENJOY YOUR MEAL!
10
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com

Kompot agrestowy/kompot porzeczkowy

 

   2 szklanki agrestu zielonego/czerwonych porzeczek

   1 litr wody

   1/4 szklanki cukru

 

PRZYGOTOWANIE:

 

Oczyszczony agrest zalać woda , dodać cukier i gotować 10 minut . Dosłodzić do smaku jak trzeba. Ostudzić. Podawać rozlany do szklaneczek.

14
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com

Gooseberry compote / Red currant compote

 

Ingredients: 

2 cups of green gooseberries / red currants   

1 liter of water    a quarter of a cup of sugar

 

PREPARATION METHOD:

 

Clean gooseberry (red currant) and pour some water.

Add sugar and cook for 10 minutes.

Sweeten to taste if you need.

Allow to cool.

Serve poured into glasses.

19
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com
Artwork from the book - KSIĄŻKA  KUCHARSKA  –  COOKBOOK by Maria Pirecka - Illustrated by Photos from archive  SP Fanianowo  - Ourboox.com

More in the next pages!





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