Natural Omelette with Apples

Ingredients
4 eggs
4 apples
butter for frying
3 tablespoons sugar
8 g vanilla sugar
1 teaspoon milk
a pinch of salt

Preparation method
Peel, core and cube apples. Combine apples, sugar, 1 teaspoon butter and stew. Beat the eggs, milk and salt thoroughly with a fork or whisk. Heat  butter in the pan, pour in the eggs. Fry the omelette until is slightly golden. Don’t cook it on the other side. When the omelette is ready, put it on the plate and spread stewed apples. You can roll it, sprinkle with powdered sugar or pour with juice.

Pumpkin Cheesecake

Ingredients for the base
250 g flour
125 g butter
1 egg
0,5 cup sugar
1 heaping tablespoon cocoa
1 teaspoon baking powder

ingredients for the cheesecake
500 g full fat creme cheese
300 g pumpkin puree
250 g mascarpone
2 eggs
1 tablespoon potato flour
1 cup sugar
60 g vanilla instant pudding
100 g white chocolate
1 teaspoon vanilla extract
handful of the frozen (thawed) red currant

Preparation method
Sift together the flour and baking powder. Cut the butter into cubes. Tib the butter into the flour and rub them together using your fingertips and thumbs. Add the sugar, egg and cocoa, and knead the dough. Put it into the fridge.
Bake  the pumpkin flesh in the oven at the temperature 200° C for about 45 minutes. Puree the pumpkin in a food processor. Measure out about 300 g of pumpkin puree. Freeze the rest of puree for later use.

Blend cheese, mascarpone, pumpkin puree, sugar, potato flour, instant pudding and vanilla extract together.  Add melted chocolate and mix together, then add beaten eggs and mix again.  Roll out the dough to the length of your baking tray. Pour the filling over the base. Sprinkle with red currant. Preheat the oven to 190° C. Bake for 40 minutes.

Polish Sourdough Bread

Ingredients
2-3 tablespoons sourdough starter (I got it from my friends)
1 kg wheat flour
0,5 kg rye flour
1 tablespoon salt
5 cups warm  water

Preparation method
Combine all ingredients in a bowl. Knead them together by hand for at least 10 minutes. Place 2-3 tablespoons of dough into a jar and put it in a refrigerate. You will use it as sourdough starter next time.

Divide dough into two greased pans. Cover with a cloth and let rise for about 10-12 hours. Preheat the oven to 250 degrees C. Bake for 15 minutes, reduce temperature to 200 degrees C and bake for about 50 minutes.

Fruit Omelette

Ingredients
4 eggs
2 tablespoons flour
butter for greasing
150 g strawberries or wild strawberries, or other fruits (I apply red currents)
50 g butter
5 tablespoons powdered sugar
vanilla sugar for dusting

Preparation method
Separate the egg whites from the egg yolks.Whisk the egg whites until stiff, add sugar and whisk again for a while. Add the egg yolks one tablespoon at a time and stir. Combine with the sifted flour. Line a baking pan (40 cm x 28 cm)  with baking paper and grease it. Pour the mixture into the prepared pan. Preheat the oven to 150 degrees C. Bake for 10 minutes. Put the omelette on a linen cloth. Remove the baking paper. Roll up the cloth and the warm omelette together into a spiral. Beat the butter until it is creamy. Add sugar and red currants. Blend until it is completely smooth. Unroll the omelette. Spread the filling on it. Roll the omelette once again. Dust with vanilla sugar.

Potato Dumplings

Ingredients
500 g boiled potatoes
200 g flour
2 tablespoons potato starch
1 egg
1 egg yolk
salt
500 g apples
cherry juice

Preparation method
Mash potatoes with a potato ricer. Sift the flour. Place the mashed potatoes on a floured pastry board. Add the flour, egg and egg yolk. Combine the ingredients by cutting with a knife. And then knead the dough. Form the rolls. Cut into equal pieces. Flatten each piece of dough in the palm of your hand. Peel and core the apples. Cut into the cubes. Put the piece of apple in the middle of each piece of dough. Roll dumplings between your palms to form balls or oval shapes. Cook in a large pot of boiling salted water for 10 minutes. Serve with cherry juice.

Cheesecake

Ingredients for the base
500 g flour
125 g butter
1 cup sugar
1/2 cup sour cream
1 egg
1 egg yolk
1 teaspoon baking powder
15 g vanilla sugar

Ingredients for the cheesecake
750 g cheese
250 g boiled potatoes
200 g butter
6 eggs
300 g powdered sugar
60 g custard powder
almond extract

Preparation method
Sift together the flour and baking powder. Cut the butter into cubes. Tib the butter into the flour and rub them together using your fingertips and thumbs. Add the sugar, egg, egg yolk, and sour cream, and knead the dough. Put it into the fridge. Pass the cheese and boiled potatoes three times through the meat grinder. Beat egg yolks with sugar and butter. Add cheese and potato mixture to yolk and butter mixture  whisking well to incorporate.  At the end, add the vanilla extract and custard powder. Beat the egg whites  until stiff and gently combine with the mixture. Roll out the dough to the length of your baking tray. Spread the cheese mixture over the base in the baking tray. Sprinkle with the powdered sugar.

Potato Dumplings (Using Raw and Cooked Potatoes)

Ingredients
3 kg raw potatoes
750 g cooked potatoes
4 tablespoons potato starch
4 onions
salt

Preparation method
Mash potatoes with a potato ricer. Peel raw potatoes and grate them using the fine holes of a grater. You can use food processor attachment to work more efficiently. Place a clean dishtowel in a colander, put the grated potatoes and squeeze. Remove any excess juice by twisting the towel. Mix mashed potatoes and boiled potatoes with potato starch. Using wetted hands form walnut-sized balls.  Press your finger at each dumpling to make small hole. I’ve just forgotten about those dimples.  Place the dumplings on a lightly floured board. Put the dumplings into a large pot of  boiling, salty water. Cook for 10 minutes in the simmering water. Drain.

Serve with golden brown onions.

Focaccia

The dough of this focaccia contains mashed potatoes.

Fermented tomatoes are placed on the top of one focaccia.

Ingredients for the dough
1 kg flour
800 g boiled potatoes
200 ml milk
400 ml water removed from boiled potatoes 3 teaspoons salt
2 teaspoons sugar
16 g yeast
3 tablespoons olive oil

Ingredients for the topping
4 tablespoons olive oil
4 tablespoons water
dried rosemary
fermented tomatoes

Preparation method
Boil potatoes. The water needs to drain into another pot. Mash potatoes with a potato ricer. Dissolve the yeast in  lukewarm milk. Stir 2 teaspoons of flour and sugar into the mixture. Set aside to rise (for about 10 minutes). Add flour, potatoes, water, olive oil and salt. Knead the dough for about 30 minutes. Put it in a warm place to rise (for about 90 minutes). Knead again briefly. Divide the dough into two parts. Flatten the dough onto two baking sheets and leave for a further 60 minutes to rise. Preheate the oven to 200 degrees C. Mix the olive oil and water. Brush the dough with this mixture. Decorate with rosemary needles and tomatoes. Bake for about 40 minutes.

Apple Pie (Szarlotka)

Ingredients
500 g flour
125 g butter
1 cup sugar
1/2 cup sour cream
1 egg
1 egg yolk
1 teaspoon baking powder
15 g vanilla sugar
1 kg sour apples
1/2 cup sugar for apples
2 teaspoons cinnamon
juice of 1 lemon

Preparation method
Sift together the flour and baking powder. Cut the butter into cubes. Tib the butter into the flour and rub them together using your fingertips and thumbs. Add the sugar, egg, egg yolk, and sour cream, and knead the dough. Divide it into two portions (not necessarily equal). Roll out one portion of dough to the length of your baking tray. Bake for 15 minutes in the oven preheated to 200 degrees C. The remaining dough put into the fridge. Cut the peeled and cored apples into thin slices. Sprinkle with the lemon juice and cinnamon powder. Roll out the second portion of dough. Add sugar and mix apples, sugar and cinnamon together. Spread apple mixture on the cake. Cover with the rolled dough. Pinch the edges of a pie. Bake for another 40 minutes. Sprinkle with the icing sugar mixed with vanilla sugar.

Leek and Sausage Soup

Ingredients
2 litres cold water
400 g cleaned leeks
300 g sausage
150 g peeled celeries
150 g peeled parsley roots
100 g peeled carrots
500 g peeled potatoes
2 teaspoons marjoram
2 teaspoons herbal pepper
1 teaspoon thyme
1 teaspoon ground coriander
1 bay leaf
1/2 cup 12 per cent fat cream
1 tablespoon flour
1 teaspoon ground black pepper
1 tablespoon salt

Preparation method
Shred carrots, parsley roots and celeries with grater. Put shreds into a pot and pour water. Add marjoram, herbal pepper, coriander, thyme and bay leaf, and cook. Cut leeks into slices. Cut potatoes into small cubes. Add leeks and potatoes to the pot of boiling vegetables. Add salt and black pepper. Cut sausage lengthwise in half, then cut them into slices. Fry sausage pieces. When the vegetables are soft, add fried sausage. Mix flour with sour cream and add the mixture into the soup. Bring to a boil.