Polish Royal Mazurek

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 servings Royal Mazurek

Ingredients:
• 6 ounces (1 1/2 sticks) butter
• 4 tablespoons sugar
• 2 ounces (6 tablespoons) of ground blanched almonds
• 1/2 teaspoon of grated lemon zest
• 2 1/2 cups of all-purpose flour
• 2 large hard-cooked egg yolks, sieved
• 1 large raw egg yolk
• Pinch of salt
• Pinch of cinnamon
• 6 ounces of apricot preserves
• 6 ounces of raspberry or cherry preserves
• Confectioners' sugar

Procedure:
1. Cream together the butter and sugar with an electric mixer until light and fluffy.

2. By hand, stir in almonds, zest, flour, making sure to measure flour correctly, and hard-cooked egg yolks.

3. Add raw egg yolk, salt and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.

4. Place dough in plastic wrap and refrigerate for at least 30 minutes.

5. Heat oven to 375 degrees. Cut off 1/3 dough and return, wrapped, to the refrigerator. Roll out 2/3 dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or "dock" the dough with the tines of a fork. Using pastry brush, egg wash (1 beaten egg with 1 teaspoon water) dough.

6. Roll remaining 1/3 dough and cut into 1/4-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with egg wash. Bake for 20-30 mimutes, or until light golden brown and crisp.

7. Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners' sugar.

Thanks to Krystyna Jedlecka for this recipe.

Polish roast duck

Ingredients: 

Duck:
• One five- pound duck
• Olive Oil
• 2 small apples chopped
• 1 bay leaf
• 3-4 pieces of garlic
• Salt
• Pepper
• Garlic Powder
• Thyme

Sauce:
• 80 grams of sugar
• 3 tablespoons white vinegar
• 1 cup orange juice
• 60 -80 grams butter

Procedure:
1. Preheat the oven to 190 degrees C.

2.  Rinse bird with water, pat dry.  Remove any excess fat from neck and butt. Add chopped apple, bay leaf, and garlic inside cavity. Rub olive oil over bird and season with salt, pepper, thyme, and garlic powder.  Using a fork, gently prick the skin all over to help remove excess fat during cooking.

3. Place the duck onto a roasting rack set over a roasting pan, and pour 1/4 inch of water into the pan. Roast duck for 1.5 hours. Check to make sure the duck is do
ne by cutting into the side and making sure meat is no longer pink.

4. Meanwhile, prepare the sauce. In a saucepan, melt 80 grams of sugar. Add 3 tablespoons of white vinegar and one cup of orange juice. Stir and cook. Turn off the burner under the pot, then add 60g-80g  butter to thicken the sauce. Add a little pepper.

5. Pull out the duck from the oven. Pour duck sauce.

6. The rest of the sauce served in sauceboat.

Thanks to Joanna Kurek for this recipe.

Carne Fiesta

This Meat Feast is one of the most popular dishes of the Canarian cuisine.

Ingredients:

-1 kg of pork cut into small pieces

-fries

-parsley

For the marinade:

-4 spicy red peppers

-6 garlic

-1 / 2 teaspoon of cumin

-1 / 2 teaspoon of oregano

-1 / 2 teaspoon of thyme

-1 Teaspoon  of salt

-1 Teaspoon of paprika

-200 ml of olive oil

-75 ml of white wine vinegar

-100 ml of white wine

Procedure:

We will have to prepare a red sauce (red mojo) using all the ingredients.

We place them in a blender and let them crush. The mojo will turn out.

Pour over the meat and leave to rest overnight in the refrigerator.

Cover a pan with plenty of oil and fry the meat until it starts to get a golden color.

Remove from heat and let the oil drain well. 

The leftover marinade, having fried the meat, put it in a pot with a little water (2 tablespoons will do) and let it boil.

In a pan put fried meat accompanied by fries, sprinkle the boiled marinade and sprinkle some well chopped parsley.

This dish is perfect if accompanied by a good glass of red wine since the meat stays a bit spicy.

Thanks to Monica Reyes for this recipe.

Goose stuffed with buckwheat

Ingredients:
1 goose (2-3 kilograms)
2 cloves of garlic
2 tablespoons marjoram
salt

Filling:
300 grams of buckwheat
150 grams of chicken livers
1 parsley (100 grams)
1 carrot (120 grams)
2 onions (20 grams)
2 eggs
2 tablespoons butter
2 cloves of garlic
3 dried mushrooms (20-30 grams)
2 tablespoons fresh parsley
1 tablespoon of fresh dill
pepper

Procedure:
Wash and dry the goose, cut off the neck and wings.
Carcass cut from the back and remove all the bones, so that the meat clung to the skin.
Leave only the femurs.
Peel and crush the garlic.
Rub the meat with garlic, marjoram and salt.
Set aside in a cool place for 1 hour.

Prepare the filling:
Wash and soak the mushrooms.
Clean and rinse the greens.
Put into a pot the bones, wings and neck.
Pour 1 liter of cold water, add vegetables, onions, mushrooms, salt, pepper and cook for about 1 hour.
Strain decoction. buckwheat rinse, drain off on the strainer and cook in the decoction.
Livers wash, drain off and cut into a small pieces.
The remaining onion peel, chop and fry in butter along with livers.
Whip the egg whites. Buckwheat mix with egg yolks, liver, parsley, dill, salt and pepper and combine with egg whites.
Fill goose stuffing and sew up.
Put into the oven preheated to 250 ° C and bake for about 2 hours.
When the goose is browned, reduce the temperature to 180 ° C.
Sprinkle the goose with water

Cut into thick slices the baked goose with stuffing.

Thanks to Karol Wąsowicz for this recipe.

Karpatka

Ingredients:
1/2 cup of butter
1 cup of water
1 cup of flour
5 eggs
1 teaspoon of baking powder

Cream:
1 cup of butter
4 cups of milk
1 cup of sugar
5 tablespoons of white flour
5 tablespoons of potato starch
5 egg yolks
1 pack of vanilla sugar

For decorating:
icing sugar

Procedure:
Mix the flour, baking powder and salt together. 
In a medium saucepan, bring water, butter and salt to boil.
When the butter has completely melted, remove from heat and add flour mixture. 
Return to stove and mix over low heat for 2 or 3 minutes.
Remove from heat and beat in eggs one at a time. Batter should be smooth and glossy.

Pour dough into prepared pans and smooth it out. 
Bake 25 minutes or until top is golden brown and dry. 
Remove from pan and let cool completely on a wire rack before filling.

Cream:
In a mixing bowl, mix one cup milk, flour, potato starch, egg yolks and vanilla. Mix until well combined.
In a medium saucepan, bring milk to boil and add sugar, stirring until dissolved.
Reduce heat add egg mixture and continue to cook and mix for 2 minutes. Stir in vanilla sugar.
Let it cool to room temperature, covered with plastic wrap not to form the crust. 
Make sure the filling is completely cool before beating in softened butter.
Remove one cake from the pan and line it with a parchment paper. 
Place it half back in the pan and pour the filling over, spreading evenly. 
Top with the other half of dough and refrigerate for at least 1 hour. 
When ready to serve, dust heavily with icing sugar to look like snow on a mountain.

Thanks to Kinga Fryzowicz for this recipe.

Caballas asadas con salsa de cilantro y papas negras (4 personas)

Ingredients:

4 big mackerels
A bunch of coriander
A pinch of cumin
A pinch of salt
A little splash of vinegar
Green pepper
1 kg of medium black potatoes
1 dL of oil
4 garlic cloves


Procedure:

Mackerels:
Grill the mackerels and let roast for 8 minutes (once they're washed and prepared).
Move them around so they're well cooked on both sides.
After they're well roasted place them on a separate plate.

Coriander sauce:
Wash the coriander and cut in small pieces. Place in a pestle.
Add the garlic cloves cut into pieces.
Add a pinch of salt, cumin and a pinch of green pepper.
Crush everything until it is well mixed.
Then splash the vinegar and oil.

Black Potatoes:
Have the potatoes washed.
Take a small pot and place the potatoes inside (place the biggest potatoes at the bottom).
Pour water until all the potatoes have submerged.
Put a bit of salt and place the pot on medium heat for about 20 minutes. (If you want to know if they're well cooked, prick them with a fork. If it's clean after being taken out it means they're OK).
Remove the pot from fire and drain the water out. Shake the pot and place in the fire once again so the potatoes dry externally and obtain texture. (If wanted saltier, add a little bit of fine salt).

Serve the mackerels and black potatoes and pour the coriander sauce over them.

Thanks to Eduardo Lugo for this recipe.

Chocolate Pudding

This is a fantastic dessert for chocolate lovers which haven't got much time and need the best taste in the shortest time.

Ingredients: 

• 1 L cream
• 1 package of flan royal
• 200g of dark chocolate

Procedure:

Mix all the ingredients in a pot and then cook at low heat.

Wait until it boils.

With the liquid caramel we decorate the bowl and pour the prepared mixture.

It is necessary to leave it a minimum of 6 hours in the fridge. 

We can also prepare it with whipping cream and strawberries.

Thanks to Jose Luis Hernandez for this recipe.

Truchas de Batatas

Ingredients:

• 1 kg of yellow sweet potato 
• ¾ kg of sugar
• 100 g of bare almonds 
• 1 lemon peel 
• ground cinnamon
• 3 tsp of butter
• 1 cup of olive oil 
• ½ kg of flour

Procedure:

For the filling: Have the sweet potatoes boil in water and salt and when they are boiled enough crush them.

In an earthen bowl, mix the sweet potatoes with the almonds crushed, the sugar, the lemon peel and the cinnamon, until obtaining a thick paste. Keep aside.

For the puff pastry: make a mountain with the flour and in the center place the butter and the oil and knead until it is smooth. Let it rest.

Dust flour on the table and with a rolling pin make dough into pancakes of about 8 cm in diameter and place the mix we made earlier (as the filling) in the center. Fold carefully making sure the corners are well united with the help of a fork.

Fry in very hot oil, then dust off a bit of sugar glass (icing sugar) on top to give a special touch.

Ready to be eaten!

Thanks to Alejandro Diaz for this recipe.

Mousse de Gofio

Ingredients:
-3 eggs

-A pinch of salt

-500 g of cream

-100 g of gofio

-180 g of condensed milk

-30 ml of milk

-For the garnish: chopped almonds and honey

Procedure:

Separate the egg whites and yolks, and put them in two different containers where they will be beaten with a handle mixer. Add a pinch of salt to the egg whites and beat until stiff (about to snow), make sure they are as tough as possible. Keep aside. Now mount the cream, as much as possible, but be careful not to over do and make butter. Keep aside. Beat the egg yolks lightly. Keep aside.

In a large bowl, pour the beaten egg yolks and condensed milk, mix. Add gofio and stir well until everything is well integrated. Add milk to the mixture of the egg yolks and gofio and incorporate completely.

Pour the mixture of egg yolks and gofio on the whipped cream, with care make circling motions so the cream does not lower, mix to incorporate.

Now add the egg whites mounted until stiff (to snow), and with circling movements to incorporate completely. 

We already have our ready-to-pour mousse into the chosen vessels. Pour the mousse into a sleeve pastry (with the nozzle that we want) partitioning into cups.

Once partitioned, leave to cool for at least 12 hours, so they pick up body.

Decorate to taste, I in this case dust a little gofio.

Thanks to Pedro Navarro for this recipe.

Tollos Canarios

Tollos: smoothhounds, dogfish.

Take the fish and place in water for 48 hours inside the fridge. (Change the water every once in a while).

Make the red mojo which contains:

   -3 red peppers cut into slices.
   -1/2 kg of garlic
   -2 hot peppers
   -Thyme
   -Oregano
   -2 Chillies
   -Cumin
   -Black pepper
   -1 teaspoon of red paprika
   -1.5L of oil
   -A cup of vinegar
   -Salt to taste

Mojo's Procedure:

Mix all the ingredients in a bowl and crush them all together until they are completely crushed and well mixed.

Tollos' Procedure:

Place all the Tollos well washed in a pot.

Pour the Mojo inside until the Tollos are well covered.

Add the salt and cook at low heat for about 35 minutes.

Let rest and their ready to be eaten next to wrinkled potatoes.

Thanks to Marcos Guzman for this recipe.

Bizcocho de Almendras

An almond cake soft and delicious. Recommended to see a smile of pleasure at breakfast or snack.
It is made without flour, only almonds, eggs, sugar and potato starch, and therefore is suitable for coeliacs.

Ingredients:
-250g of almonds
-220g of sugar
-150g of potato starch
-6 eggs
-1 pack of pastry yeast
-Icing sugar.

Procedure:
Beat the egg yolks with half the sugar until fluffy.

Add the potatoes and grated almonds. Mix well until a homogeneous mixture is a little thick.

In a separate bowl, the egg whites are mounted until stiff (about to snow), adding the remaining sugar to form a firm meringue to incorporate with the rest of the dough.

Add the rest of the meringue turning and spinning around so the dough doesn't lower.

Place in a buttered pan.

Place in the oven, which is preheated to 180 degrees.

Bake for about 40 minutes.

Thanks to Carlos Fariña for this recipe.

Mojo

Ingredients:

• 2 red peppers
• 1 hot red pepper (optional)
• 300 ml of oil
• 100 ml of vinegar
• 5 cloves of garlic
• 1/2 teaspoon of ground cumin
• 2 teaspoons of salt

Procedure:

Wash the peppers and garlic.

Place them in a blender with the rest of the ingredients.

Whisk until everything is crushed and joined.

Thanks to Alejandro Lopez for this recipe.

Papas con maiz y costillas

Ingredients:

• 2 kg of potatoes
• 1 kg of ribs
• 4 corns

Preparation:

Place the ribs on water a day before making.

The next day, place it in a pot filled with water, cut the corn into pieces and place in pot.

When these ingredients have reached their point, add the potatoes peeled and halved.

Once cooked, drain all the water from the pot and serve on a platter.

This tasty dish can be even tastier if you accompany it with "Mojo" (a delicious sauce) or a glass of wine.

Thanks to Alejandro Lopez for this recipe 

Conejo al Salmorejo

Ingredients:

• 1 rabbit cut
• 2 heads of garlic
• 1 hot pepper
• 1 cup white wine
• 3 tablespoons vinegar
• 1 cup oil
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of salt

Procedure:  

Place the rabbit in a source

Aside, prepare a paste with the garlic, pepper, cumin and salt, then adding the vinegar, wine, oil and the paprika. Mix well.

Pour the paste over the rabbit and let it marinate overnight.

The next day fry the rabbit and place in a clay pot. Let the remaining crushed bits simmer awhile.

Serve with wrinkled potatoes.

(Another possibility is to roast the simmered rabbit instead of frying)

Thanks to Javier Artiles for this recipe.

Postre de Galletas

Ingredients:

• 6 egg whites
• 1 can of condensed milk
• 1 can of cream
• 1 pack of cookies
• made coffee

Procedure:

Beat the egg whites until stiff.

Beat the condensed milk and cream, then mix with the mixture.

Put a layer of cream and cookie soaked in coffee until you run out. (If you want you can put a layer of chocolate cream).

After its done you can decorate it however you want.

Thanks to Natalia Cartaya for this recipe.

Bizcocho de Gofio

Ingredients:

• 8 eggs
• 250 g of wheat gofio
• 500 g of sugar
• 1 lemon pealed
• 2 tsp of cinnamon
• 1 cup of olive oil
• a bit of matalauva
• 250 g of nuts
• 250 g of raisins (soaked in cognac the day before)
• 1 pack of yeast

Procedure:

• Preheat the oven to 200º
• Mix all the ingredients in a bowl and then pour into a buttered bowl
• Put in the oven at 200º for and hour and half.

Thanks to Noelia Acosta for this recipe.