Weekends are conducive to celebrating breakfast with the family. Tomorrow (August 25) is Polish Food Day, whichóry additionally makes you enjoy the taste of the native articleóin food. Start the day with a delicious breakfast prepared with Polish productsów! Cocktail, omelet, or maybe yeast cake with fruit?

Polish food day will be celebrated for the shósty. „Celebration” initiated twórcy Ogóln Poland Promotional Program „Doceń polskie”.

The event promotes foodstuffs from domestic companies and their productsórcy. The program has been running since 2011, and the quality mark „Doceń polskie” are marked with ró¿fruit products, whichóre will be positively verified by a specialistóin the Experts' Lodgeóin the program „Doceń polskie”.

Domestic food is worth reaching for all year round, and unusual „feast” celebrated on August 25 is an additional opportunity to explore the richness of Polish cuisine. Polish Food Day can be celebrated on róvarious ways: wrócc to old recipesów, experiment with products thatóre less frequently present on the table or discover completely new flavors.

Regardless of how you celebrate Polish Food Day, you should always start with breakfast.
Culinary inspirations are shared by the winners of the program „Doceń polskie”. Recipes for dishes with Polish ingredientsóin are available m.in. in the e-book, as well as on the program's blog.

We encourage róalso to test cocktail recipes, omelet from żówith cheese and yeast dough with seasonal fruit.

I. Cocktail for a good day „Boronówkowa moc”

The inspiration is shared by the company OLEJOWY RAJ, www.oilraj.pl

• Ingredients:
• One serving of 0% kefir (you can also use yogurt or milk)
• spoonful of flaxseed
• A teaspoon of honey
• A spoonful of OLEJOWY RAJ cold-pressed unfiltered linseed oil from OLEJOWY RAJ Kamila Zubrycka- Sobolewska (awarded with the certificate „Doceń polskie” and the title of TOP PRODUCT)
• approx. 140 g boronóAmerican veggies or other seasonal fruitsów

Preparation:

In a dish, place kefir (according to Dr. Budwig's diet, linseed oil is best combined with 0% dairy products), linseed oil and a teaspoon of honey. We mix everything thoroughly, then add flaxseed, boronówki and mix as desired. You can also add oatmeal to the finished cocktail, this will increase its caloric content.

II. Omelet with cheese and mushrooms

The brand Serenada invites you to prepare it, www.serenade.com.pl

• 3 eggs
• 5 dag of cheese ¿óSerenade Salami from the offer of SM SPOMLEK (cheese wyrócertified by the program „Doceń polskie”, It was also awarded the title of TOP PRODUCT)
• 5 mushrooms
• 1 tablespoon of flour
• 1 tbsp water
• 1 tablespoon of butter
• 0.5 tbsp of oil
• sól

Preparation:

Clean and cut the mushrooms into pieces, then fry them in half of the butter with the addition of oil. Cut the cheese into centimeter cubes. Separate the whites from the ¿ós brand, followed byógrind the egg with a tablespoon of water and flour and salt. Whisk the egg whites with a little salt until thick, and in the next step combine them with ¿óWith a gentle stirring.

In a frying pan heat the oil with butter, pour the egg mixture and spread it thoroughly. Undermining the edges pour the excess mixture there, reduce the flame. When bubbles appear on the surface of the omelet, arrange the mushrooms and cheese in the center (form a „strip” along the dough). Fold the edges of the omelet to seal the filling inside, then flip the omelet over to fry in the center.

III. Polish yeastówka

Proposal of Polski Cukier brand, www.Polish-cukier.pl

Leaven for yeast dough:

• 100 g of yeast
• 1 teaspoon sugar of Polski Cukier brand, awarded by the Expert Lodgeów certificate „Doceń polskie” and the title of TOP PRODUCT
• 1 teaspoon flour of Młyny Stoisław brand (Wheat cake flour signed with this brand received the mark „Doceń polskie” and the title of TOP PRODUCT)
• 1.5 cups of slightly warmed milk

• 4 – 4.5 cups of flour by Młyny Stoisław brand
• 2 whole eggs and 2 ¿ółtka
• 2 tablespoons of butter
• 0.5 – 1 cup of sugar Polski Cukier brand
• vanilla flavoring

• 1 cup wheat flour from Młyny Stoisław brand
• 0,5 cube of butter
• 0,5 cup sugar Polski Cukier brand
• vanilla sugar (optional)

• Hungarian plums cut in halfówki

Preparation:

We start with the leavening: combine milk with Polish Sugar and crumbled yeast. Sprinkle with flour, then cover with a cloth and leave the leavened dough to rise.

To the risen starter add 4-4.5 cups of flour, 2 whole eggs and 2 ¿óltka, 2 tablespoons of butter, 0.5-1 cup of Polish Sugar and vanilla flavoring, and then knead the dough thoroughly, and then cover it with a cloth. The top of the cake can be additionally brushed with oil. Leave to rise in a warm place.

Degas the risen dough (for example, by hitting it with your fist) and put it into a large baking pan. Again cover them with a cloth and leave them to rise. Meanwhile, in a separate bowl prepare the crumble by combining all the ingredients together.

On the risen dough we put the crumble and half of the crumbleóplums. Put the baking tray into a preheated oven. Bake for about 50 minutes at 170 degrees.

Sweet tipówka: An excellent substitute for plums for yeast dough will be peaches, apples, strawberries, raspberries or blueberries.