delights Kitchen Pieniny derived from the culinary traditions of the village. Difficult climatic conditions and the barren rocky land shaped kitchen simple, very refined, but also tasty. It is based on potatoes, cabbage and mutton, lamb, sheep cheese and milk - all cooked in many ways.
The most characteristic dishes of the region should soup - a soup with sauerkraut juice with the meat and potatoes. Another delicacy is Pieniny halušky - dumplings made with boiled potatoes, served with sheep cheese or topped with fat. The Pieniny are prepared with a cabbage pęcakiem, Pamula (cooked dried pears zatrzepane flour) and at Easter trzęsionkę , or soup given on Easter Sunday instead of dinner (prepared on the basis of caged victuals).
few words about cheese ...
Bundz - cheese made from sheep's milk, the type of curd.
Bryndza - soft rennet cheese made from sheep's milk. Obtained from sheep's milk bundz crumbles and leaves two weeks in the warmth that has matured.
Żętyca - from sheep milk whey obtained by wyrabianiu oštiepky and bundzu.
Oscypek - hard smoked cheese, prepared from salted sheep's milk.
Regional cookery book "Nase food"
will not find it in any cookbook! presented by our rules were written by secondary school pupils School in Krościenko Dunajec River. They exemplify the family tradition, cultivated in the home: Sromowiec, Kroscienko, Volunteers of the Upper and Tylmanowa. " Nase food " reveals a secret to really good food! All proposals are authentic cuisine, and their diversity makes ordinary cooking becomes a real art, even if you do not know this. We hope that the words of one of the students accompany you while reading the following provisions:
"table unites the family, yet even provide bread and salt is an expression of love. "
"Trzęsionka" also called "Święconką" from the Volunteers of the Upper
traditional dish, which occurs every year on Easter Sunday at our dinner table is "Trzęsionka" also called "Święconką. It is a unique dish, prepared to commemorate the Passion of Christ on the cross, which is given to drink bitter gall and vinegar. Preparation trzęsionki is not a difficult task. You just cut the bread, eggs, grate horseradish (in especially large amounts), as it is to be the main component of the dish. Cut the sausage and add salt-all that was paigns on Holy Saturday. These ingredients are poured into sour milk. This dish is not known to the goodies on the contrary, but his bitterness emphasizes the nature of Easter, preceded by the sad rites of Good Friday.
Gałuski with Sromowiec
Ingredients: 6 potatoes
6 tablespoons flour
salt to taste 6 tablespoons cream
bacon 1 onion
Preparation: 6 large potatoes, grate the smallest grater, then add a little flour to form a mass. Add salt to taste. Then throw the weight of the prepared spoon into boiling water. After 5 minutes, drain off gałuski.
can serve as the butter melted bacon with onions and sour cream.
Bigos fighter Krościenko
You will need: 50 grams
white cabbage sauerkraut 50 dag 15 dag
smoked bacon sausage
15 dag
20 dag dag 5
pork lard 1 large onion
2 grams of dried mushrooms pickled cucumber
a
1 apple 2 tablespoons tomato paste
salt, pepper, sugar to taste
bay leaf, allspice, juniper seeds
method Preparation: Rinse sauerkraut in cold water, drain, and chop oddusić cleaver. White cabbage finely. Both cabbage cooked separately in two pots, adding the sour bay leaf, allspice and juniper. Rinse the meat cut into cubes and fry, and, together with moistened mushrooms, cook until soft. Smoked bacon cut into cubes. Fry, add the diced onion and cook until lightly browned. Then add the diced sausage and cook the whole for a while. When the meat is already tender, it can be accompanied with mushrooms and sausage fried with bacon and onion to translate into a pot of pickled cabbage. White cabbage after cooking translate well to the pot and simmer everything over low heat, uncovered, to stew a bit evaporate. At the end of cooking the stew to add coarsely grated apple and cucumber. The whole season to taste with salt and ground pepper and sugar.
stew just before removing from the fire season is still a small amount of fat podsmażonego tomato concentrate. Serve warm with bread.
rafter's stew of Krościenko
Ingredients: 90 dag
trout or other fish in filecie
3 oil
dag 10 dag smoked bacon onion
15 dag dag
4.5
tomato paste 2 dag flour
0.25 l fish broth or water
salt pepper, paprika, ground
Preparation: Cut bacon into strips, fry chopped onions with. Add tomato paste, paprika and browned flour. The whole spread the brew from the fish or water. Season to taste with salt and pepper. Cut fish into portions, season with salt, sprinkle with flour, fry and add sauce. Serve with potatoes or noodles.
Barberry after krościeńsku
Ingredients:
90 grams of mutton with bone
30 grams of fermented cabbage
1.5 liters of water a dag
fungi
dried 1 kg potatoes
8 grams of onion
allspice, pepper, garlic, salt
Preparation: cook meat, separated from the bones, poporcjować. For the broth with the meat add the cabbage chopped onion, spices and cook everything. Mushrooms, cooked and cut into thin slices. To add the cooked cabbage with mushroom brew. The whole combine with meat and boiled potatoes cut into cubes. Serve with bread.
cake from Krościenko
Ingredients: 10 dag
yeast ½ cup
flour ½ cup water ½ teaspoon salt
Preparation: combine all ingredients and prepared the dough aside in a warm place to have grown. Then we form small cakes and wait about 10 minutes. Flour tortillas topped with hot plate is placed on the kitchen. Baked cakes is best eaten hot with butter or jam, drinking cold milk.
cakes are eaten dish in our family for a very long time. I baked them longer PRA ... grandmothers. Their preparation is not labor intensive, and many ingredients. And maybe that's why they are so easy to make, are so delicious. Every time I bake them, comes the whole family. Together we sit at the table and eat cakes. It is hard to believe that a simple cake can approach the people together. I know that he is remarkable.
Ćwikła after tylmanowsku
Ingredients:
a dozen or so of sugar should equal size
vinegar (per liter jar of sugar - a glass of vinegar)
a large glass of red wine a few tablespoons of raw
acid pickled beets
tablespoon cumin
few tablespoons of grated horseradish
Preparation: Several dozen or so of sugar equal volume of wash, put on the plate and pieczmy in the oven for 2 hours at 160 0C. We can also cook the beets, but the beetroots lose flavor. When beets have cooled down peel them from the skins, cut into thin slices, pour the wine vinegar in a ratio - the liter jar of sugar - a glass of vinegar, add a large glass of dry red wine and a few tablespoons of crude acid from pickled beets, prepared for the borscht. On top put a spoonful of boiling water sparzonych seeds cumin, add a few tablespoons of fresh, finely grated horseradish, vegetable grater, mix, placed tightly in a jar or stone earthern bowl. Beetroot should be on top covered with juice. Is the tastiest after three days of ripening in a cool place.
cabbage with mushrooms
Ingredients: 1kg sauerkraut
50g dried mushrooms Salt and pepper 2 tablespoons oil
Preparation: Soak the mushrooms and cook. Sliced \u200b\u200bcabbage pour a little water, add oil and sauté. When it is soft, add finely chopped mushrooms, pour a brew of mushrooms, add salt and pepper to taste. You can dress a little cabbage juices.
Jánošík
cookies Ingredients: 30 dag
flour 2 eggs 100 grams sugar
3-4 tablespoons cream margarine
100 grams of apricot jam
Preparation: Sift flour and mix with powdered sugar, add margarine . Make a hole in the dough and put the eggs there. Add cream. Mix everything and cut the cake. Roll out to 0.5 cm thick. Cut out different shapes from the molds. Stick it into the pan and put into the oven. Bake until golden brown if they have.
Weight: 50g semolina
eighth 1l milk 100g walnuts
150g icing sugar, vanilla, pinch of sugar
Cook semolina in the hot milk so that the masses had the consistency. Allow to solidify. Grind the nuts and stir them to the ground. Add sugar, vanilla and salt to taste. Put the jam on the cake, then cover it by weight. You can decorate cakes ready decorations or various creams.
Hoppy the Spyrka - one of the oldest dishes Pieniny!
And when you get tired of the food served by Mc'Donalds'a, KFC and other such establishments from fast food, refer to the recipe that will restore to you the taste and desire for good food!
Ingredients: a liter of boiling salted to taste and water, cup coarsely ground wholemeal flour [top at the mill], butter with spyrki [eg smoked bacon, diced and pan przysmażonego].
Method of preparation: the osolnej, pour boiling water slowly into flour, anti-caking firlać it mątwicą [rozmiksować]. Then stretch [pour] on a plate and pour Spyrka [Omasta with greaves].
eat with Jesus, yo wom there ruse!
yellow Trail: 
