PLENDZE FROM WJCIN In Poland potatoes appeared during the reign of John III Sobieski (17 th century).

At the beginning they were a novelty arousing small interest. Over the course of time, due to the fact that they were easy to grow and to their fertility, potatoes became basic food for people living in villages. At the beginning of the 20th century in the territory of the historical Wielu region (Central Poland) there spread a custom of backing potato pan cakes. Much earlier the so called PLENDZE was baked in the north-western area i.e. the land bordering lsk and Wielkopolska. Part of the menu of all families from Wjcin become the potato PLENDZE whose ingredients and the original name have not change for generations. To this day in Wjcin PLENDZE are fried on every Friday as a fasting dish. PLENDZE also must appear on tables of elder female residents of Wjcin when their grandchildren and great-grandchildren come to visit them. Recipe: In order to prepare PLENDZE you need potatoes preferably with high content of starch (e.g. old varieties Brynza) wheat flour, onion, eggs, vegetable oil, salt. You must wash the potatoes, peel them and then grate into tiny pieces. To grated potatoes add an egg, a pinch of salt and flour to form appropriate consistency. Carefully mix, heat up a frying pan on the oven, pour a little vegetable oil. On the heated in the frying pan fat put with a spoon the potato substance forming the PLENDZE of the size around 8-12 cm. Fry on both sides until you get a gold color. After baking, serve sweet with sugar or garlic sauce depending on taste. NAGAWSKIE BAKED APPLES WITH JUICE The oldest form of processing wild forest apples was to sour them. In the time of the Piast dynasty (first dynasty in Poland 10th century), friars who arrived in our territories from the West started to graft fruit trees thanks to which in farm orchards appeared fruit trees of different varieties. According to historians dealing with culture, apples were a very popular dessert in the old Polish menu. Nagawki village is situated in the valley of the Mroga river in the vicinity of d Hills Landscape Park. Thanks to it, this area is characterized by a specific microclimate and clean natural environment. The fruits are of exceptional quality, have good taste and high nutrition values. In accordance with the long term tradition, nagawskie apples baked with juice are served as a dessert. Recipe: In order to prepare the baked apples, you need: apples, fruit juice and powdered sugar. Apple fruit which you will use for baking with juice must be young and fully developed. The best are apples of old varieties growing in a farm orchard. The juice for preparation of the apples should be made in a traditional way according to home recipes without any preservatives. Wash apples and remove their central part with pips. Fill up the hollow central part of the apples with the juice. Put apples prepared in this way on a tray and then in a heated oven. Bake them for about 30 minutes in the temperature of 180 oC. After they have been baked, dress them with powdered sugar and serve them hot or cold. ZALEWAJKA WITH ROUX Zalewajka is a widely known soup of Polish folk cuisine. In the 19th century, apart from sour rye soup, borsch and polewka, it was the main dish consumed from breakfast, dinner and often supper. The reason for eating Zalewajka so often was not only the ease of preparing the soup but also the fact that it was made of the most common and cheapest ingredients e.g. sour starter, potatoes sometimes dried mushrooms. For most time of the year these ingredients were available in every village household. The sour starter required to prepare Zalewajka comprised rye flour, water and breed crust and was soured in houses by almost all housewives. The name

ZALEWAJKA derives from the method of cooking this dish i.e. in accordance with an old recipe cut and boiled potatoes were poured with the sour starter. In some regions Zalewajka was dressed with flour with cream or buttermilk. On holidays Zalewajka was served with roux or scratching of fresh pork fat. Recipe: In order to prepare Zalewajka, you need: water, sour starter, potatoes, carrot, smoked bacon, parsley, onion, wheat flour, celery, salt, vegetable bouillon, black pepper and bay leaf. In order to make the Zalewajka with roux use water from own intake. This is spring water rich in calcium, magnesium and sodium. If you use such water to make the soup, you will significantly improve its taste and nutritive qualities. The sour starter necessary to make Zalewajka is prepared in a special tune. According to the old recipe, mixed ingredients mature in this tune for several days in appropriate temperature. To finish sour starter, add the particular vegetables cut into cubes and spices. Simmer everything and from time to time mix with a wooden spoon to prevent the ingredients from sticking to the bottom. While cooking the stock, in the frying pan fry the sliced onion together with the smoked bacon cut into cubes. After frying, take these ingredients to a cauldron with soup. Next, in the frying pan prepare the roux of melted fat and wheat flour. Add it to the soup after all ingredients are already tender. Total time for preparation of Zalewajka with the roux amounts to 30-40 minutes. Considering the fact that in order to prepare real home-made sour starter you must wait a few days, the total time for preparation of Zalewajka considerably lengthen. Ziemniak Potatoe Jabko apple Cebula - onion Jajko egg Dawne odmiany old varieties Sok juice Zupa soup ur - sour starter Zasmaka - roux Woda- water PLENDZE z WJCINA Ziemniaki pojawiy si w Polsce za czasw Jana III Sobieskiego (XVII wiek). Nie wzbudziy pocztkowo duego zainteresowania, ale z czasem stay si z powodu atwej uprawy i dobrych plonw, podstawowym poywieniem na wsi. Na pocztku XX wieku w regionie historycznego Wielunia tradycj stao si pieczenie plac kw ziemniaczanych. Ale ju wczeniej tzw. PLENDZE byy podawane na lsku I Wielkopolsce. W Wjcinie Plendze je si w kady pitek, a mistrzyniami w przyrzdzaniu s starsze gospodynie s nieodcznym daniem na stoach szczeglnie wtedy, gdy z wizyt przychodz wnuki. Przepis: Ziemniaki (najlepiej stare odmiany np. Bryza), mk pszenna, cebula, jaja, olej rolinny, sl . Ziemniaki umy, obra, zetrze na tarce. Doda jajo, szczypt soli i mk, wymiesza na jednolit gst mas. Podgrza patelni, wla troch oleju. Na rozgrzany olej pooy yk okrge ciasto ziemniaczane (o rednicy 8-12 cm). Smay po obu stronach na zoty kolor. Podawa na sodko z cukrem lub na ostro z sosem czosnkowym, w zalenoci od upodoba smakowych. NAGAWSKIE JABKA PIECZONE Z SOKIEM W czasach pierwszych Piastw do Polski przybyli zakonnicy St. Benedykta i przywieli ze sob

szlachetne odmiany drzew owocowych. Od tej chwili w zaczy powstawa tradycyjne sady. A do drugiej poowy XX krajobraz wiejski rozkwita wiosn biaymi i rowymi barwami drzew owocowych. Jabka zajmuj w polskiej tradycji kulinarnej specjalne miejsce, byy i s najchtniej jadanym deserem w kadym domu. Nagawki to wie pooona w dolinie rzeki Mroga na obszarze piknego Parku Krajobrazowego dzkich Wzniesie. Owoce z sadw Parku Krajobrazowego charakteryzuj si wyjtkow jakoci i wysokimi wartociami odywczymi; zapiekane z sokiem s tradycyjnym deserem w tym regionie. Przepis: Jabka, sok owocowy i cukier puder. Jabko jdrne, ale dojrzae najlepsze s te, ktre pochodz z tradycyjnych sadow dawnych odmian. Sok z jabek wyciskany na zimno, bez cukru, wody, rodkw konserwujcych. Jabka umy, wydry . Napeni wydron cz sokiem z jabek. Uoy na blasze, woy do rozgrzanego piekarnika. Piec przez okoo 30 minut w temperaturze 180 C. Podawa posypane cukrem pudrem, na ciepo lub zimno. ZALEWAJKA Z ZASMAK Zalewajka to najbardziej popularna zupa polskiej kuchni ludowej. Jeszcze w XIX wieku podobnie jak urek, barszcz i polewka jadano j o kadej porze dnia: na niadanie, obiad i kolacj. Cieszya si powodzeniem nie tylko dlatego, e bya ata w przyrzdzaniu, ale rwnie dlatego, e jej skadniki byy tanie i dostpne o kadej porze roku: ur z kwasu chlebowego, ziemniaki i suszone grzyby. ur kiszony by w kadym domu. Nazwa ZALEWAJKA wywodzi si od sposobu gotowania ugotowane ziemniakami zalewano kwanym urem. W niektrych regionach Zalewajka (szczeglnie w wita) podawano z zasmak lub wie sonin. Przepis: Woda, ur, ziemniaki, marchew, boczek wdzony, pietruszka, cebula, mka pszenna, seler, sl, bulion warzywny, pierprz czarny i li laurowy. Najlepsz wod do przygotowania Zalewajka jest woda rdlana, bogata w wap, magnez i sd. ur kisi si w specjalnej kadzi. Wedug starej receptury dojrzewa musi w odpowiedniej temperaturze przez kilka dni. Warzywa pokroi w kostk wrzuci do wody z przyprawami. Doda ur, dusi wszystko i od czasu do czasu wymiesza drewnian yk, aby zapobiec przywieraniu skadnikw. Na patelni podsmay cebul i wdzony boczek pokrojone w kostk. Wrzuci do zupy. Przygotowa zasmak ze stopionego tuszczu i mki pszennej. Doda do gotowej zupy ju w ostatniej chwil i.