WORKAWAY COOK BOOK

To us, one of the most important aspects of being Workaway hosts is to keep our Volunteers HAPPY and FULL. The kitchen is the heart of our house and becomes a place where  we not only prepare meals /as a part of Workaway deal – food and accomodation for your help/ but it is a place for mixing, blending, frying many international languages, traditions, and cultures. A place for hot discussions, laughter and creativity. Here people share their stories, family recipies, learn to cook and suprise you with amazing dishes from their countries. This is what we love – wonderful dynamics and cuisine from around world, here, in small village, somewhere in Poland…

IMG_0039

Our garden is full of herbs, vegetables and fruits

Last year volunteers really pampered us with delicious food. I am sure I put some weight on. Enough to say – we hosted a French chef for a month!

IMG_0004 (2)

My mum teaches Workawayers to cook polish pierogi

Last week we repeated two recipies which Spanish and German Workawayers left for us. I will share them with you as a beginning of our “Workaway Cook Book” – it is time to do “Ordnung” with all these  recipies… Today – Vegan Tortilla and Vegan Red Cabbage!!!!

IMG_0061

Work in progress, but anybody fancy pancakes?!!!

VEGAN TORTILLA

  • 1 CUP OF GRAMFLOUR
  • 1 CUP OF WATER
  • 4 BIG POTATOES
  • 1 BIG ONION
  • SUNFLOWER OIL
  • SALT, PEPPER

 

Peel onion and potatoes, cut in small pieces. Heat oil, fry potatoes /oil should almost cover potatoes/. Once the potatoes start to soften, add onion. Keep stiring until vegs are soft.

Mix 1 cup of gramflour with 1 cup of water in the blender, mix for 2 minutes.

Drain potatoes and onions, put them on the kitchen paper to remove excess oil. Mix vegetables with blend of flour and water.

Pour the mixture into a large frying pan(Preferably non stick) with plenty of oil. Cook on low heat, opening the tortilla carefully with a wooden spoon so it cooks inside. Once the liquid is almost solid, turn tortilla and fry again on the another side.

IMG_0107

Red cabbage in our garden

RED CABBAGE

  • SLICED RED CABBAGE
  • 1 ONION
  • 0,5l OF VEGETABLE STOCK
  • 1 SPOON OF RED WINE VINEGAR
  • SOME RED WINE
  • 1 SPOON OF SUGAR
  • 2 BIG APPLES
  • 2 SPOONS OF FLOUR
  • NUTMEG, CLOVE, SALT
  • OIL

In a large saucepan, heat oil, add sliced cabbage and onion, fry till all is glassy. Add vinegar, apples cut into cubes, fry 5 minutes more.

Add all spices, sugar and vegetable stock. Boil it for 30-45 minutes. Add some red wine and stir in the flour. Cook on a low heat untill everything is soft.

Now you can finish the wine you opened.    SMACZNEGO!

 

 

 

 

Advertisements

One thought on “WORKAWAY COOK BOOK

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s