March cooking - Poland

Today we have made delicious and really tasty cocktails. We have used different kinds of ingredients, like: bananas, oranges, apples, grapes, lemons, pears, milk and vegetables, like: tomatoes, cucumbers and red peppers. All the cocktails were so delicious.

The desserts were so tasty. We have used different kinds of sweets, even chocolate. Genarally you can mix all the fruit together as you like. Everything depends only on you. I loved the orange cocktail:)

 If you want to be healthy and fit you should drink the cocktail ever day.

 I hope that you have enjoyed wathing our photos.

Cooking in March in Lithuania - 

Ham 'n' Cheese Omelet Roll Recipe

1 cup mayonnaise, divided

1 tablespoon prepared mustard

1-1/2 teaspoons prepared horseradish

1-1/2 teaspoons plus 1/4 cup finely chopped onion, divided

2 tablespoons all-purpose flour

12 eggs, separated

1 cup milk

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup finely chopped celery

2 teaspoons canola oil

1 cup cubed fully cooked ham

3/4 cup cooked pork sausage, drained and crumbled

8 bacon strips, cooked and crumbled

1 cup (4 ounces) shredded Swiss cheese

Directions

1. For mustard sauce, in a small bowl, combine 1/2 cup mayonnaise, mustard, horseradish and 1-1/2 teaspoons onion until blended. Refrigerate until serving. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large saucepan, combine flour and remaining mayonnaise until smooth. In a large bowl, whisk egg yolks until thickened. Add the milk, salt and pepper; whisk into flour mixture. Cook over medium-low heat for 6-7 minutes or until slightly thickened. Remove from the heat. Cool for 15 minutes.
3. In a large bowl, beat egg whites until stiff peaks form. Gradually fold into egg yolk mixture. Spread into prepared pan. Bake at 425° for 12-15 minutes or until golden brown.
4. Meanwhile, in a large skillet, saute celery and remaining onion in oil until crisp-tender. Add the ham, sausage and bacon; heat through and keep warm.
5. Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Sprinkle cheese over omelet to within 1 in. of edges. Top with meat mixture. Roll up from a short side. Transfer to a serving platter, seam side down. Cut with a serrated knife. Serve with mustard sauce. Yield: 8 servings.
   
   
   
   
   
   
   

Cooking  in March in Lithuania

- Roasted Chicken Legs with Potatoes and Kale

1. 1 1/2 pounds tender, young kale, stems and inner ribs removed
2. 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
3. 1 medium onion, thinly sliced
4. 1/4 cup extra-virgin olive oil
5. Salt and freshly ground pepper
6. 8 whole chicken legs (about 10 ounces each)
7. 1 teaspoon paprika
8. Lemon wedges, for serving
9.  Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
10. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
11. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Nettle and sorrel spring soup

Ingredients:

1.      3 l of water

2.      2 potatoes

3.      1 carrot

4.      200g of nettle

5.      100g preserved sorrel

6.      300g grinded pork

7.      ½ of onion

8.      salt, pepper more or less to taste

Preparation:

Firstly, we boil water. Then we chop potatoes, grate carrot put those 2 ingredients into the boiling water and boil for 15 minutes. Afterwards, we take nettle and brew it with boiling water. After few minutes we decant water out of nettle and put it together with sorrel into the pot.

Secondly, we form balls of pork ( into which we add salt, pepper and onion) and add to the pot with boiling nettle and sorrel. Finally, we can add a bit spices and boil all together for 15-20 minutes.

Total time: 50 minutes

And now watch more photos of how Lithuanian students are enjoying cooking and eating the dishes they have prepared.

Lithuanian "Koldūnai"

Ingredients for the batter:

about 3 cups of flour

1 cup of water

1 egg

Ingredients for filling:

1st filling:

300g grinded pork

½  of onion

salt, pepper

2nd filling:

300g cooked ceps

½  of onion

salt, pepper

oil

Ingredients for sauce:

100g of mayonnaise

150g of milk-cream

2 cloves of garlic

dill

 

Sauce preparation:

Mayonnaise and milk-cream  thoroughly mix, add finely chopped garlic and dill .

Preparation:

Mix the eggs with water, add flour and start to make dough. The dough should be smooth. Next, we should take a glass or something of the round shape and make wind pieces from the dough.

Making the fillings number 1: Into the grinded pork we add chopped onion, pepper and salt.

Filling number 2: We chop ceps and onion and fry them on the pay with hot oil, till everything will get golden color. Then, we add salt, pepper .

Next step, we take oral dough pieces, put on then the fillings we make. Clench the dough with filling inside and boil in hot water about 20 minutes.

 

Total time: 1 hour.

I hope that you will like watching and reading what our Lithuanian friends have prepared this month.