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Subject: Favorite national cooking
We have a similard kind of food in Poland, although it's rather old fashioned and you won't see it prepared by modern housewives...if you find one that actually cooks.
I like to cook myself, but I'm not really into Polish cuisine. I make great spaghetti sauces - and I really mean it. I doubt that's what you'll get when you order a spaghetti in Italy, but they are really good.
If you make on in near future, try adding ricotta cheese a bit before you finish cooking so it melts a bit, but doesn't disappear totally into sauce. Wine vinegar is a great addon as well, it adds a certain taste that you simply can't miss, but I don't think that everyone likes it [great with mozarella cheese too!]. Also the colour of spaghetti after adding the wine vinegar is very nice, it's often added to ravioli because of this reason.
And don't get me started on spaghetti carbonara...:P
I wish I wasn't so lasy, I think I'd be a good cook, house-wise of course. I don't like to start cooking, but when I do I can spend half of day in the kitchen, it's quite an idea for a hobby I guess.
And I suppose it will be a must to be a cook because I've failed to see a well cooking girl of my age. Really. The older Polish generation was made of housewives with astounding skills, but it's changing. Most girls take the food from home instead of preparing it themselves...
I like to cook myself, but I'm not really into Polish cuisine. I make great spaghetti sauces - and I really mean it. I doubt that's what you'll get when you order a spaghetti in Italy, but they are really good.
If you make on in near future, try adding ricotta cheese a bit before you finish cooking so it melts a bit, but doesn't disappear totally into sauce. Wine vinegar is a great addon as well, it adds a certain taste that you simply can't miss, but I don't think that everyone likes it [great with mozarella cheese too!]. Also the colour of spaghetti after adding the wine vinegar is very nice, it's often added to ravioli because of this reason.
And don't get me started on spaghetti carbonara...:P
I wish I wasn't so lasy, I think I'd be a good cook, house-wise of course. I don't like to start cooking, but when I do I can spend half of day in the kitchen, it's quite an idea for a hobby I guess.
And I suppose it will be a must to be a cook because I've failed to see a well cooking girl of my age. Really. The older Polish generation was made of housewives with astounding skills, but it's changing. Most girls take the food from home instead of preparing it themselves...
what exactly is that... hedgehog with sausage?
It's a tradition Dutch dish :)
It's a tradition Dutch dish :)
All ingredients and kitchenware that you need, and how to make it are on page 6 ;)
This is something I have to make soon, forgotten it exists :P
'Hangop met fruit', an old traditional Dutch desert, very tasty :) (Hangop can't be really translated to English). This is a really simple recipe, all you need is time to drain the yoghurt.
Ingredients:
1 l. full-fat yoghurt from cows
3 dl. whipping or heavy cream from cows (but not canned whipped cream, just make it yourself)
4 tablespoons sugar (or more if you like sweet)
1 large vanilla bean
fruit for topping (can also be nuts with honey, syrup and biscuits or fruit soaked in alcohol)
Kitchenware:
bowl and a big bowl
colander (that fits precisely in the big bowl)
kitchen towel (also called tea towel)
electric beater
knife
large spoon
desert bowl, glass or plate
Preparation:
Place the colander in the big bowl, but make sure the colander doesn't reach the bottom of the bowl. Take the kitchen towel, make it slightly damp (not wet) and place it over the colander so the colander is completely covered. Pour all the yoghurt into the kitchen towel and lightly fold the towel over the yoghurt. Liquid from the yoghurt will start dripping into the big bowl. Put this all in the refrigerator and let it drain for at least 6 to 8 hours, preferable is even 12 to 24 hours.
When the yoghurt is completely drained is has a thicker consistency, something like soft cheese. Now the yoghurt is ready to make the Hangop. Throw away the liquid that came out the yoghurt, clean the big bowl and carefully pour the thick yoghurt in this bowl.
Pour the whipping or heavy cream in the other bowl, add sugar to taste and whip the whipping or heavy cream with the electric beater to the right consistency.
Take the vanilla bean and open it up with the knife and scrape the insides to get the vanilla seeds out. Add the vanilla seeds to the thick yoghurt and stir it in (don’t use vanilla extract).
Now take the two bowls, the thick yoghurt and whipped cream, and the large spoon, and carefully spoon the whipped cream into the thick yoghurt and stir carefully a few more times. Your Hangop is finished.
Hangop served with fruit.
Hangop served with nuts and honey.
Hangop served with syrup and (crumbled) biscuits.
(edited)
'Hangop met fruit', an old traditional Dutch desert, very tasty :) (Hangop can't be really translated to English). This is a really simple recipe, all you need is time to drain the yoghurt.
Ingredients:
1 l. full-fat yoghurt from cows
3 dl. whipping or heavy cream from cows (but not canned whipped cream, just make it yourself)
4 tablespoons sugar (or more if you like sweet)
1 large vanilla bean
fruit for topping (can also be nuts with honey, syrup and biscuits or fruit soaked in alcohol)
Kitchenware:
bowl and a big bowl
colander (that fits precisely in the big bowl)
kitchen towel (also called tea towel)
electric beater
knife
large spoon
desert bowl, glass or plate
Preparation:
Place the colander in the big bowl, but make sure the colander doesn't reach the bottom of the bowl. Take the kitchen towel, make it slightly damp (not wet) and place it over the colander so the colander is completely covered. Pour all the yoghurt into the kitchen towel and lightly fold the towel over the yoghurt. Liquid from the yoghurt will start dripping into the big bowl. Put this all in the refrigerator and let it drain for at least 6 to 8 hours, preferable is even 12 to 24 hours.
When the yoghurt is completely drained is has a thicker consistency, something like soft cheese. Now the yoghurt is ready to make the Hangop. Throw away the liquid that came out the yoghurt, clean the big bowl and carefully pour the thick yoghurt in this bowl.
Pour the whipping or heavy cream in the other bowl, add sugar to taste and whip the whipping or heavy cream with the electric beater to the right consistency.
Take the vanilla bean and open it up with the knife and scrape the insides to get the vanilla seeds out. Add the vanilla seeds to the thick yoghurt and stir it in (don’t use vanilla extract).
Now take the two bowls, the thick yoghurt and whipped cream, and the large spoon, and carefully spoon the whipped cream into the thick yoghurt and stir carefully a few more times. Your Hangop is finished.
Hangop served with fruit.
Hangop served with nuts and honey.
Hangop served with syrup and (crumbled) biscuits.
(edited)
