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!

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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!

 

 

 

 

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 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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TIME FOR STINGING NETTLES – MORE RECIPES WITH PLANTS GROWING UNDER THE LINDEN TREE

This morning I collected more sorrel leaves from our meadow and put them into jars with salt and olive oil – they will be great reminders about green spring when again all the world will be under white blanket.

Still waiting for dandelions flowering /there is a plan to make a syrup from dandelion flowers to use like a honey in Winter/ we also collected young leaves of raspberries to dry them for healthy tea, and later we collected nearly a bucket of stinging nettles for our dinner.

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Tonight we dined on young potatoes, and stinging nettles cooked like  spinach, served with a fried egg on top. It was excellent! It tasted wonderful after hot day with a glass of polish piwo.

How to cook stinging nettles?

You have to collect a lot of nettles, put them to the pan and gently cook in a little water. You should press them down and when they look soft, pour away the liquid /you can keep it for using for something later, for example; add to soup because it’s very healthy/. Put the drained nettles on the cutting board and chop them so its looks like a spinach. Put the chopped nettles back to the pan, add spoon of butter and a grating of nutmeg. Keep it warm on the stove while you fry your eggs.

Smacznego!

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TIME FOR SORREL SOUP

Our first May weekend was quite busy. The weather was amazing and we could enjoy first tulips flowering,  noticing progress in the garden, watching many birds, and of course having wonderful time with our new dog – Maya.

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Last days we collected a lot of young nettles so we have already full bags of dried herbs ready for tea. But this time of the year is first of all – the time for sorrel soup, so we collected a bucket of fresh leaves on our meadow, Maya was very helpful, always in the middle of the exact plants I was trying to pick or on my head.

Our dinner was amazing!

 

How to make sorrel soup?

Cut fresh leaves, boil them in the water with salt and bulion. In a separate cup mix a spoon of flour with water, add an egg yolk and a little  milk, mix everything and add to the soup. Boil a little more. Serve with hard boil egg and mash potatoes!

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