Celebration meal

Poland

In October we harvest beets, marrows, carrots, leeks,  runner beans, parsnips and sunflowers.
We’re going to prepare some nice dishes.

Six graders cooking the meal

The girls are enjoying the delicious dishes prepared by the boys.

Beetroot soup

- 3-4 potatoes
- 4 beetroots (pre-cooked and grated roughly)
- 2 carrots
- 1 onion
- a tin of white beans
- celeriac
- stock
- juice of half a lemon
- salt, pepper, a pinch of dried thyme
- a tablespoon oil
- a bunch of parsley or dill

Dice the potatoes and onion, cut the carrots and celeriac into sticks. Place the stock in a pot and bring to a boil, add the potatoes, carrots and celeriac. Boil for a few minutes. Fry the onion in the oil. Once the vegetables are soft, add the grated beetroots. Add the lemon juice, season to taste. Serve with chopped dill or parsley.

Cream of Marrow Soup

1 medium-sized marrow (about 25 cm long)
1 small onion, chopped
2 generous tablespoons of butter
2 generous tablespoons of cream cheese (Gouda)
1 cup of water
½ teaspoons pepper
salt
a stock cube

Peel and de-seed the marrow, then cube it.
Put the marrow and add a cup of water.
Once the marrow has started to boil, add the stock cube and some salt. Cover and boil.
Fry the onion in the pan using one tablespoon of butter. Add the remaining butter to the boiling marrow.
Add the fried onion to the marrow.
Once the marrow is soft, add the cheese.
Process the soup in the blender and season with salt and pepper.
You can garnish the soup with parsley.

Delicious sandwiches

a few slices of bread,
butter,
a few slices of cheese,
a few slices of tomatoes,
a few slices of cucumber,
a few lettuce leaves,
sliced radishes

Celeriac Salad

1 medium-sized celeriac
2 sour apples
juice from 1 lemon
1 cup chopped walnuts
1 cup raisins, soaked in hot water
2 tablespoons sunflower seeds
4 large lettuce leaves
¾ cup mayonnaise
a handful of raisins to garnish
a few mint leaves

Drain the soaked raisins. Peel, wash and dry the celeriac and grate it thinly, sprinkling with lemon juice sparingly to prevent the celeriac from getting dark. Peel and de-seed the apples and grate them using big holes. Combine the grated apples with grated celeriac, add the raisins, nuts and sunflower seeds. Add the mayonnaise and mix the ingredients, adding some salt and pepper to taste. Serve on the lettuce leaves, garnished with raisins and mint leaves.

Cream of Celeriac Soup

Ingredients:
1 large celeriac
1 litre stock
1 tablespoon potato starch
3 tablespoons cold milk
1 egg yolk
3 tablespoons cream
6 tablespoons cheese, grated
salt and pepper

Peel the celeriac and slice it thinly. Pour some hot water over the celeriac slices, add salt and pepper and boil until tender (about 25 minutes) – the water should cover the celeriac with an additional centimetre above it. When tender, blend it, add to the stock and bring to a boil. Then, stir the flour in the cold milk, add to the soup and bring to a boil again. Season to taste. Remove from the heat and add slightly beaten cream with the yolk. Pour the hot soup into bowls, sprinkle with cheese and serve.
 

Beet Greens Soup

- 2 bunches of young beet greens, rinsed thoroughly, roots removed and finely chopped (some use only the stems, while others add the cut leaves as well)
- a few beetroots (unless there are some with beet greens), peeled and grated coarsely or cut into sticks
- 2 carrots, peeled and grated or chopped
- 1 parsnip, peeled and grated or chopped
- 1 small leek, rinsed and cut into semi-rings
- 1 small celeriac or ½ a bigger one, peeled and grated or chopped
- 4 potatoes, peeled and diced
- lemon juice
- 3 tablespoons of oil
- 2 litre of stock
- some finely chopped dill
3 tablespoons of sour cream (optional)

1. Heat the oil in a pot, add the carrots, parsnip, leek and beetroots and simmer over the medium heat for 5 minutes.
2. Add the stock, potatoes and baby beetroot. Cover the pot and bring to a boil, reduce the heat and boil until the potatoes are tender.
3. Add some lemon juice to taste, salt and pepper if required.
4. Place some cream in a small bowl and stir in a tablespoon of hot soup. Remove the pot from the heat and stir in the cream.
5. Serving tip: apart from dill

Summer Vegetable Pot

- 1 kilo marrow or courgette, diced
- 800 g tomatoes, skinned and chopped roughly
- 400 g onions, sliced
- 200 g runner beans, pre-cooked and cut into halves.
- 1 sweet pepper, diced
- 1 clove of garlic, crushed
- 5 tablespoons oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon ground red pepper
- a handful of your favourite herbs (basil, thyme, oregano)
- a dash of Tabasco

Fry the onions in oil in a large pot, until translucent.
Add the pepper and marrow or courgette, add salt and pepper and red pepper. Cover, bring to a boil and simmer for around 20 minutes.
Add the tomatoes and runner beans and garlic, season to taste and herbs.
Serve with rice, potatoes or rolls.