POLAND STARTER BROTH –ROSÓŁ Ingredients: * 0.5 chicken,* 5l water,* 2 cup boiling fowl poultry,* 2 carrots, and parsley,* A piece of celery,* A piece of leek, * 1 onion,* Parsley, celery leaves,* Spices:,* Pepper granular,* Ground pepper* Salt* St. Englishwoman,* Vegeta, * Noodles. Stages of preparation 1. Thoroughly wash the chicken and put into a pot of boiling water.2. Add peeled vegetables: carrots, parsnips, leeks, celery3. Onion toast on the fire and add to broth.4. Put cube broth, grainy pepper, allspice, and Vegeta.5. After about an hour add the celery leaves, parsley 0.5.6. Boil for another hour.7. Boil pasta.8. Serve with the addition of chopped parsley. Enjoy- SMACZNEGO!

POLAND CHESSE DUMBLINGS RECIPE- PIEROGI Z SEREM Ingredients oz Ricotta cheese, large eggs Tbsp sugar,- tsp salt Tbsp of salt for wate cup all purpose flour + more to dust Tbsp butter, soft or melted Instructions In a medium size bowl, whisk together eggs, Tbsp of sugar, tsp salt and oz of Ricotta cheesejust until well blended. Use a spatula to mix in cups of flour, add more flour if needed just until you can form a ball. Don’t overmix or dough can become tough. The less you mix the dough the softer it will be. Dust a cutting board with flour, divide the dough ball into quarters and roll each section into a thick strip. Cut each strip into to -inch pieces on the diagonal (only because they are prettier at an angle). Bring a potof water with Tbsp salt to a boil. Carefully drop in the dumplings (try to keep them close to the level of the water when dropping them in or they may splash). Lightly boil for about minutes without stirring until dumplings float to the top. Remove with a slotted spoon into a colander and lightly rinse with cold water to remove excess starch. Toss/swirl with melted or softened butter. I boiled it in two batches using the same water, but you could probably boil them all at once. Serve with sour cream. We love to sauté dumplings afterwards until they are golden brown. Enjoy- SMACZNEGO!!!

POLAND FAWORKI Ingredients 500 g of wheat flour,8 egg yolks,50 g of butter,3 tablespoons cream (sour),2 tablespoons vinegar, pinch of salt, castor sugar, lard or oil Instructions The work begins with sifting flour, add to the egg yolks, butter, cream, vinegar and salt cakes and creases.It should be pretty close and leaving the bowl or other container in which they are doing.The most important stage of kneading dough Faworki is the aeration or nothing more than capturing it by throwing cake on top of about 0.5 m high, and hit them with a roller.Then put the dough in the bowl, cover with a damp cloth and put in the fridge for an hour.After cooling the cake rool it out, knurl cut into squares with a rather narrow short side (about 10 cm / 3 inches), cut in the middle and wrap one side to the center, creating a bow.Warm up the fat, check the temperature by dropping a piece of cake or a raw potato - should be put out and start to blush - suitable temperature is about 180 degrees Ready Faworki backfilled with icing sugar. Enjoy- SMACZNEGO!!!