Regional traditional - PowerPoint Presentation

Slide1

Regional

traditional

food

–

food

from

the

Lodz

RegionSlide2

Regional

and

traditional food

The preservation of regional and traditional recipes in our homes is a chance to discover our rich cusine and to rescue a significant part of our cultural heritage. The Lodz Region was a mosaic of four nationalities and their cusine, and the names of some products and dishes were transformed into Polish like the Jewish kugl (kugiel z Przedborza) or zalewajka (which originated from Lodz workers). Some of them have been certified and you can find them on the List of Traditional Products.Slide3

What is

a culinary

tradition? It’s the w

ay in which individuals and groups select, prepare and consume the available food according to social and cultural restrictions.Slide4

Lodz

Region Titbits

Every one of the presented meals, mostly of very original name, has its own history and tradition passed from generation to generation. Each one of them is an exceptional speciality that guarantees new taste and smell experiences, unknown to people from different towns. The diverse, rich,

local

culinary heritage

is

prepared

from natural

ingredients

from one’s own farm or picked in the woods; the dishes are inseparable. Apart from the numerous certificates available, healthy food fairs, traditional dish competitions and the dynamically developing Lodz farm tourism are very helpful. Slide5

Traditional

dishes as a part

of the regional cultureIt is said that every dish has an identity of its own. Preparing tasty food isn’t so simple – it is a real culinary art testifying not only of the farmer’s wealth but most of all of the agriculture

of

the region,

the customs

, social life and current

cultural

patterns.

The preparation of traditional dishes was often of a community-spirited character.Slide6

Delicious

regional

examples Zalewajka with rouxIngredients: water, sour starter, potatoes, carrot, smoked bacon, parsley, wheat flour, celery, salt, vegetable boullion, black pepper and a bay leaf.Use water from your own intake – if there is a possibility like this. The sour starter is prepared in a special tin – the old recipe says that mixed ingredients mature in this tin for several days at the appropriate temperature. When the sour starter is ready, add the particular vegetables cut into cubes, and spices. While cooking the stock

,

fry the sliced onion together with the smoked

b

a

con

.

Add all these ingrdients to the soup and next prepare the roux of melted fat and wheat flour – then add them to the soup.History – zalewajka is widely known soup of Polish folk cuisine which comes from the region near to Lodz. Apart from the sour rye soup or borscht, this

soup was

also

consumed

for

breakfast

, dinner

or

supper

. The secret

to

zalewajka

was

to use

the

cheapest ingredients like potatoes. Slide7

Kugiel

from

PrzedbórzIngredients: potatoes, pork

ribs, knuckle of pork, pork shoulder blade or neck, onion, salt, pepper.Peel the potatoes and grate them into small pieces (like for potato pancakes). Then add the grated onion, salt and pepper – carefully mix everything. At the bottom of a pot put the fatter parts of the meat and then by turns put layers of the grated potatoes with spices and the meat. At the top, the potato dough is to be placed. Everything is co

ver

ed

with a lid. The pot

is then

put

into a hot bread oven –

the kugiel should be baked from 6 to 12 hours.History – Polish kugiel is a roast dish prepared in large pots. Original jewish kugiel was made of goose meat roasted with pearl barley, beans

and goose lard.

It

was

put

into

an

oven

on

Friday

and

eaten on Saturday morning.

Delicious

regional

examples

Slide8

Sourdo

ughIngredients: dry brown bread, dry bread of rye bolting flour, sugar, bakers

yeast, water.The bread must be made with organic flour to make the sourdough.Cut the dry bread into 2 cm cubes, pour over with warm water (about 40°C), add bakers yeast and sugar. Then leave everything for fermentation for about 5 days. When it is condensed enough, extract it, cool down and pasteurise (at 80°C) in glass bottles.History – in 1905 when the Land of Lask was under the Russian partation, men were forced into

the Tsar’s Army which was defeated in the war with

Japan

.

O

ne

year

later, a soldier named Piotr Wieczorek returned to his home in Brodnia. For the villagers he became a source of knowledge about the world and he was appointed village administrator. When the neighbours visited him, his wife treated them to sourdough, prepared according to the recipe brought from Russia by her husband. Delicious regional

examples

Slide9

Something

easy to prepare

at homeHome-brewed beerIngredients:5 litres of water300 grams of sugar80 grams of ground coffee (not instant) – it is made from: rye, barley, chicory, sugar beet – roasted.2.

5 gram

s

of yeast (it is better to use fresh yeast

rather

than

instant)

A handful of hops (optional)You will need 4-5 empty 1.5 litre plastic botlesIn general, brewing beer at home is very similar to brewing commercially. Homebrewers can select from ingredients identical to those used in commercial brewing, in addition to a wide range of post-market customizations.Slide10

Home-brewed

beer

Fresh yeastNatural grain coffeeSugarWaterHops (optionally)

Pot

Plastic

bottlesSlide11

Home-brewed

beer

Add the ground coffee to the water – when it is boiling you should boil it more – about 10 minutesWait until the “coffee soup” has cooled down.Take linen or even tea-towel to filter

our

brew

Add

sugar

and when the brew is warm

(room

temperature), drain off a glass from the 5 litres of the brew and dissolve the yeast. Then pour it into our pot and mix.Pour out the brew to our plastic bottles so that they are 2/3 full. Then squeeze the bottles and screw on the lid. Wait 2-4 days and our drink is ready!Important ! Do not put the brew

in

to glas

s

bottles! Our

drin

k

will be fizzy with foam like typical beer with foam

(

the

yeast

will be working!).Slide12

Home-brewed

beer

345* You can change the proportion

, for those pictures I reduced the amount of ingredients

by

4/5

.Slide13

This is the best healthy beer recommend

ed

if you are thirsty. It can have a maximum of 1.

5% alcohol. It tastes like weak coffee beer (of course it is fizzy – so watch out when opening the bottles).This drink was known for years and almost forgotten. Because the coffee is made from vegetables, don’t worry - children can drink it!When the home-brewed beer is ready you can keep it in the fridge for about one week. Home-brewed beerSlide14

The List of Traditional Products

in

theLódz Region

Dmosinski bread with traditional sourdoughLeczycki rye brown wholemeal breadLeczycki village breadVillage bread based on sourdough from a brick stove

in

Biala

Rye

brown

wholemeal bread from BialaBuckwheat breadBrown bread from the valley of the Mroga river with cereal grainsOld

Polish

bread

from

the

valley

of

the

Mroga

Cookies from scratchingsSwiatnicki rye bread

Nagawski

bread

always

frehs

Ritual

bred

from

the

valley

of

the

Mroga

river

Gingerbread

houses

from

the

region of

the

Mroga

valley

Ginger

carrot

cake

Tatarczuch

from

Radomsko

Farm

bread from MrogaRye bread with milkRye bread from Szadek

Bakery goodsSlide15

The List of Traditional Products in

the

Lódz Region

Nadwarcianski horseradish based on the Old Polish recipeLowicki red beetroot salad with horseradishTinned cucambers from LowiczPickles from LowiczPickles from the region of WielunCucumber

puree

from

Lowicz

Tinned

sorrel

from LowiczPlum stew from LowiczNagawskie backed apples with juiceCherry stewed friut from LowiczHoneys

from

the

valley

of

the

Mroga River

Honey

from

the commune of ZelechlinekHoney

from

the

Brzeziny Land,

Hills

of

Lodz

and

the

Rawka River

Nuts, seeds, cereals,

vegetable

s

,

friuts

,

honeysSlide16

The

List of

Traditional Products in

Lódz RegionZalewajka with rouxObrawska horseradish soupCabbage with peasStuffed cabbage from OsinyKoplonek (wodzianka) from GalkówPear nalewka from GalkówPotato Plendze from

Wojcin

Kugiel

from

Przedbórz

Zalewajka

from

RadomskoJezowska sour rye soup with potatoesGolabki from OsinyReady-cooked meals and dishesSlide17

The

List of

Traditional Products in

Lódz RegionLamb of Swiniarka (breed of sheep)Traditionally smoked Nagawska sausageLiver sausage in rings from NadolnaOat goose from

Boguslawice

Jordanowska

juniper

sausage

Traditionally

smoked Nadolski baconSmoked jordanowskie sausagesSmoked meat from SzadekHam from WielunNagawskie butterButter from Gluchów

Goat

curd

cheese

from

Eufeminów

Traditiona

l

curd

cheese

Goat curd cheese from

Druzbin

Gypsy

ham

from

Zaborów

Peasant

sausage

Fresh

meats

and

butcher

goods

,

oils

,

fats

and

cheeseSlide18

The List of Traditional Products in

the

Lódz Region

Laskie beerFriut nalewka from NagawkiRasberry ratafia from NagawkiApple juice from KaleczewSourdoughNalewka from lemon and gingerRaspberry syrup from DmosinAlcoholic and non-al

c

oholic

drinksSlide19

Bon

appétit

!

Anna Krzyżanowicz-StępienKrystyna RozensztrauchMarcin StępkaHelpful publications:- Publication of Self-government of Lódzkie Region „Traditional goods from the Lodz Region”- Publication of Self-government of Świętokrzyskie Region „Świętokrzyskie Region Titbits”- The official website

of M

inistry

of

A

griculture

and

R

ural Development