WORKAWAY COOK BOOK part II

As I wrote in a previous post “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 surprise you with amazing dishes from their countries.… ” Today I share with you four easy recipes for vegetarians, vegans, lactose free, gluten free, raw food diet…. For breakfast and lunch…Kids love it!

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The first recipe is from the Polish culinary books for vegans – “Jadlonomia” Marta Dymek. It’s “grated coconut and cashew milk”, which you can use not only for breakfast, but also to prepare desserts – sometimes you should spoil beloved Workawayers with something sweet… To make cashew-coconut milk you have to soak for the night half a cup of cashew nuts and a half cup of grated coconut. In the morning you have to strain it, add a pinch of salt and 3 cups of water, blend at highest speed, strain through cheesecloth and pour into a bottle.

The second recipe is for cheese a la Panir. It is suitable for sandwiches or for preparing Indian food / recipe from the book “The Hare Krishna Book of Vegetarian Cooking” /. After good breakfast, ask a volunteer to take a bike and go to the neighbours farm for  fresh milk.

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Boil milk, as soon as it begins to raise, lower the gas and add the lemon juice, which should solidify the milk. At this point, you can also add salt and herbs. Juice of half a lemon should solidify one litre of milk, if whey is not transparent, it means that you need to add more lemon juice.  The solid part /curds/ you have to strain through cheesecloth and squeeze as hard as hard cheese you want to have.

This is a cheese which Tom and Ollie from UK made:

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For lunch, on hot days, I recommend Gazpacho. Quick, healthy and very tasty! This recipe is from our volunteers from Spain. Just blend together 1 kg of tomatoes, 1 red pepper, 1 cucumber, 1 onion, clove of garlic, 3 tablespoons olives, salt, juice of half a lemon and 3 tablespoons vinegar. Revelation!

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You know it well – a craving for something sweet…. My  solution is a pudding from millet! Quickly and as sweet as you like! For two people you need to cook 1/3 cup of millet in 2 cups of milk /you can use vegetable milk, if any left after breakfast/, add cocoa powder or chocolate, if you like more sugar or dry fruits. When millet is soft / after about 15 – 20 min / blend it. Pudding is ready to serve, for example with the addition of fresh fruits or nuts,.

Bon Appetit!

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…

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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!

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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!!!!

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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.

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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!

 

 

 

 

EAT WITH A LOCAL

Like many people, we have travelled around this world /India, Australia, Thailand, Europe/ searching for paradise. We found our paradise here – in the beautiful wilds of Poland. We are very happy to share our good fortune with others. We welcome fellow travellers to enjoy this place – camp in our garden, gamping, workaway or EAT WITH A LOCAL.

“EatWithaLOCAL.com is a very simple idea, for people who love food and like to make new friends when they travel, or even while staying at home. You just offer to make a meal for people visiting your area and when you go on holiday, you look for EatWithaLOCAL members where you are and ask if you can come round for a meal…”

I can not wait for first booking in our new vegatarian restaurant “Under the linden tree”! :-))))

 

TIME FOR ELDER FLOWERS AND STRAWBERRIES

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I did not post anything for long time, only because last days are so beautiful and busy. Everything is growing so fast! There is a new workawayer from USA with us and tomorrow my friend from Scotland will join us. We plan to do canoe trip on Czarna Hancza river together and celebrate summer solstice next Sunday with folk dance and music /Feast of St. John/.

In the meantime I managed to make more syrup, this time from elder flowers and beautiful strawberry jam!!!Digital StillCameraDigital StillCamera

How to make elder flower syrup?

You have to collect around 40 flowers. Boil 1 l. of water with 1kg. of sugar and juice from 1 lemon. Add this hot liquid to the flowers and leave it for 3 days. Then sieve into bottles or jars. Easy!

TIME FOR RASPBERRY LEAF TEA

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Lucky us – living in a clean environment we can enjoy our own organic, eco, super green herbs and healthy plants. We just had a time for sorrel, dandelions, nettle /see previous posts/ and now I have a time for raspberry leaves. Ok, its good for men as well…. but especially women know raspberry leaf tea as a traditionally used herb to ease childbirth. It supports healthy menstruation and helps when you have menstrual pains as well. Nowadays many woman remind themselves at the end of pregnancy about raspberry leaf tea, and how it helps during labour and afterwards. It can be drunk cold or hot, or even sucked in ice cubes.

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For me raspberry leaf tea does not have any special taste /it is not raspberry fruit tea/ so I would prefer to drink it with other herbs, like peppermint or maybe mix with some juices or syrups. Leaves are ready to collect during spring and summer and should be dried well, after that you have your own wonderful tisane always ready at home when you need it.

TIME FOR DANDELION SYRUP!

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Everyone knows dandelions and how good they are for our health. Today there are thousands of them flowering on the meadows around our house. Living north, we had to wait a little longer…

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After breakfast I took Maya for morning walk and I collected 500 dandelion flowers. Maya of course was very helpful…

I spread them out on  paper, so all the ants and other insects could walk away.

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I boiled all flowers 15 min in 1 litre of water with 2 lemons. Later I drained off through a cheesecloth and boiled again 1 hour with 1 kilo of sugar.

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In the sunny afternoon we had 4 jars of beautiful dandelion syrup!

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